A assembly of bright blooms brightening the courtyard at Amy’s on the Avenue this bounce in Crystal River’s Historic District lures barter to tables black by umbrellas for breakfast and lunch.
Decadent sweets are consistently accustomed card items at Amy’s on the Avenue.
Amanda “Amy” Lee is agog about her advancing accustomed card and additionally affairs to acquaint a “farm-to-table” alehouse featuring beginning locally sourced aftermath and recipes focused on such Florida favorites as summer squash, buttery corn, acreage peas and blooming beans, anchored by broiled ham and added meats.
She said she hopes to action the new alehouse ancient in August.
Homemade slow-simmered and broiled cartilage borsch from meat and banty will be acclimated as bases, Lee said, “to accompany out the flavors of dishes such as rutabagas and kale, cord beans and babyish potatoes and added vegetable combinations.”
This Cobb bloom is served with beginning lettuce, diced tomatoes and cucumbers, dejected cheese and bacon crumbles, diced chicken, above egg and best of dressing.
Daily treats accessible are backtalk bisque, affable potato soup and soup du jour, Greek and Caesar salads with broiled shrimp or avocado add-ons if desired. Handcrafted sandwiches accommodate pecan craven salad, egg and olive salad, apprenticed bacon, basil and tomato, amid others on best of bread, blanket or croissant.
During a contempo visit, we headed for the patio, breadth an arrangement of admirable flowers graced the premises, all in planters throughout the ample dining area, belted at both ends by murals evocative of a New Orleans applesauce scene.
The appearance was alone topped by our cafeteria of Amy’s egg and olive bloom sandwiches on broiled cool croissants, the bloom accumulated aerial — absolutely a abounding meal served with chips and dill pickle. A nice mocha cappuccino topped off the brunch.
There was no way to abide the cafe’s signature appealing triple-layered Key adhesive cake, so our server boxed a huge allotment of the arresting ambrosia to adore after at home.
The cake, Lee noted, is “something that is never off the menu,” forth with the Southern iconic hummingbird fruits and basics block and added bootleg desserts.
Another specialty is the Club Avenue, a amateur decker with smoked turkey breast, hickory smoked bacon and Provolone cheese with acclimatized chrism cheese or mayonnaise.
Add a array of quiche on any accustomed day and chef’s specials as well, forth with impeccable account for assemblage both central and on the patio, and you accept the apotheosis of accidental upscale, mid-day dining.
This grilled-shrimp martini is served in a martini bottle for effect. Amy Lee says abounding barter accept the shrimp as an appetizer or as a meal for adolescent children, as it is aloof the appropriate admeasurement for youngsters.
Lee said the quiche is a actual accustomed account on the menu, as able-bodied as the Napa blanket craven bloom with avocado, and chrism of amazon and bacon and chrism of asparagus soups.
Another admired is the pecan craven bloom sandwich with diced white meat chicken, celery, raisins and chopped pecans — a accurate “ladies who lunch” must-have.
Lee opened her alehouse on Citrus Avenue about four years ago with a card featuring abounding of the aboriginal dishes that captivated assemblage of her above Alehouse on the Avenue that she operated for 14 years.
She is a accurate adolescent of the Nature Coast, a built-in of Steinhatchee in Levy County, who able her artistic affable talents growing up on the bank abreast the Gulf of Mexico.
The account business absorbed Lee abounding years ago aback she began her career as a accumulated trainer for General Mills Co. in Oklahoma and Bentonville, Arkansas, for 22 years.
The restaurant additionally boasts an arresting bazaar boutique with a array of goods, from hand-dipped candies fabricated beginning circadian to flush plants and flowers and paintings, to jewelry, clothing, ephemera and seashells, and abundant more.
The alehouse connects to the allowance boutique through an accessible aperture and offers bristles tables with basement for eight guests.
There is absolute basement for visitors of up to 40 on the aback patio and for 20 added inside. A blaze pit was added to the patio this accomplished year and additionally a ample awning that can be acrimonious for arctic days.
Amy’s on the Avenue has been a basic in Crystal River for 24 years. The restaurant has been in the accustomed area on Citrus Avenue for the accomplished four years.
There is a assorted alternative of calm and alien wines, with recommendations on the card for pairings such as the amber truffles and Fizz 52, a sparkling red wine alien from Spain.
Service at Amy’s is categorical — visitors are greeted with smiles by the agents and the kitchen is managed by Cheryl Burns, a longtime agent Lee refers to as “a jewel.”
The adornment of the adapted bounds (which aforetime housed Cattle Dog Coffee Roasters cafe), Lee describes as agnate to a rustic, but tasteful “speakeasy style,” with moldings of barn wood, corrugated metal bar, rattan tables and chairs and bendable delicate tones.
Amy’s on the Avenue is at 539 N. Citrus Ave., about bisected a block from U.S. 19, in Crystal River. Hours are 9 a.m. to 3 p.m. Tuesday through Saturday. Closed Sunday and Monday. The alehouse will be accessible on Mother’s Day with anxiety recommended. For advice and reservations, alarm 352-563-2697. Major acclaim cards are accepted.
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