Paid another visit to Cakes and Ale last weekend. Hard to believe it had been four months, but time does fly. Once again, Cakes & Ale demonstrated their understated brilliance and I left as happy as ever. Half a dozen visits and I can find nary a miss in any bit of food they've served me in that time.
Crispy beans and red potatoes tossed in a house pesto with a perfectly cooked farm egg with moist-fatty tuna was just delicious.
The menu featured a half dozen main plates that showed a leaning toward the coming fall season. When chef Billy came out later in the night we joked about being ready for fall weather and food; hence his menu starting to lean in that direction.
The quail dish was simply one of the more satisfying dishes I've had lately. Well-seasoned and succulent quail over silky and decadent polenta topped with eggplant, onion, fresh figs, and a drizzle of aged balsimico. I freaking loved this dish and my mouth is watering now as I write about it.
My wife opted for the gnocchi with braised lamb, green tomatoes and pecorino fresco. It, too, was rather sublime and a wonderful nod to the coming fall season. Again, you may not need me to tell you, but Cakes & Ale is the real deal and a treasure in the still-developing Decatur dining scene.