Author name: Jim

Cafe Presse | Le Pichet

We’re open on Labor Day!

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Le Pichet and Café Presse will be open for our regular hours on Labor Day… And we have AIR CONDITIONING!  Come by and cool off. Le Pichet open 8am to midnight everyday Café Presse open 7am to 2am everyday

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Le Pichet and Café Presse will be open for our regular hours on Labor Day… And we have AIR CONDITIONING!  Come by and cool off. Le Pichet open 8am to midnight everyday Café Presse open 7am to 2am everyday

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Cafe Presse

August Quarterly Dinner Photos

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The Quarterly Chef’s Dinner in August at Cafe Presse celebrated the finish (almost) of roof work and the food of Nice and the Cote d’Azur.  We had a blast putting it on and I hope that guests enjoyed it as well (you are curious you can check out the menu here). If you are interested

August Quarterly Dinner Photos Read More »

[portfolio_slideshow]

The Quarterly Chef’s Dinner in August at Cafe Presse celebrated the finish (almost) of roof work and the food of Nice and the Cote d’Azur.  We had a blast putting it on and I hope that guests enjoyed it as well (you are curious you can check out the menu here). If you are interested

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Restaurants

Bar de la Relève, Marseille France

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Bar de la Relève is located just 5 or 6 blocks from the Vieux Port but the steep hill climb that connects the two keeps the neighborhood a bit sheltered from the crush of tourists (by the way, stop at the medieval Abbaye de St.-Victor for a quick look as you pass…the crypt is a

Bar de la Relève, Marseille France Read More »

[portfolio_slideshow]

Bar de la Relève is located just 5 or 6 blocks from the Vieux Port but the steep hill climb that connects the two keeps the neighborhood a bit sheltered from the crush of tourists (by the way, stop at the medieval Abbaye de St.-Victor for a quick look as you pass…the crypt is a

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Cafe Presse

August 2017 Chef’s Dinner at Café Presse

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LA FIN DE CHANTIER! The roof work is almost done! Help us celebrate and see the back room improvements! With all the renovation work at Cafe Presse, it has seemed like a very long summer.  So we are marking the completion (almost!) of work with a Quarterly Chef’s Dinner!  Chef Jim Drohman has designed a

August 2017 Chef’s Dinner at Café Presse Read More »

[portfolio_slideshow]

LA FIN DE CHANTIER! The roof work is almost done! Help us celebrate and see the back room improvements! With all the renovation work at Cafe Presse, it has seemed like a very long summer.  So we are marking the completion (almost!) of work with a Quarterly Chef’s Dinner!  Chef Jim Drohman has designed a

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Cafe Presse

Menu for August Chef’s Dinner at Cafe Presse

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Please help us celebrate La Fin de Chantier! Tuesday August 29, 2017  MENU Les hors d’œuvres Pissaladière Tartare of beets with capers, tarragon, mustard and pistachios on toasted baguette Bleu cheese-sweet corn-thyme beignets Sardines farcies à la niçoise Pacific sardines stuffed with green chard and ricotta cheese, topped with bread crumbs and oven roasted Salade

Menu for August Chef’s Dinner at Cafe Presse Read More »

[portfolio_slideshow]

Please help us celebrate La Fin de Chantier! Tuesday August 29, 2017  MENU Les hors d’œuvres Pissaladière Tartare of beets with capers, tarragon, mustard and pistachios on toasted baguette Bleu cheese-sweet corn-thyme beignets Sardines farcies à la niçoise Pacific sardines stuffed with green chard and ricotta cheese, topped with bread crumbs and oven roasted Salade

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Cafe Presse

Summer menu 2017 begins at Café Presse

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The summer menu for 2017 at Cafe Presse was rolled out today by chef de cuisine James O’Hern.  Here are some photos from the traditional all-staff tasting to get you in the summer mood!  Check out our menu full menu here.

Summer menu 2017 begins at Café Presse Read More »

[portfolio_slideshow]

The summer menu for 2017 at Cafe Presse was rolled out today by chef de cuisine James O’Hern.  Here are some photos from the traditional all-staff tasting to get you in the summer mood!  Check out our menu full menu here.

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Stuff

It’s Columbia River crayfish season

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The Columbia River crayfish season has started and we have them at Café Presse! This freshwater delicacy is usually more closely associated with the bayous of Louisiana than with the Pacific Northwest, and the Colombia river  season is short.  But the cold waters of the Columbia yield up crayfish that are particularly sweet, firm and

It’s Columbia River crayfish season Read More »

[portfolio_slideshow]

The Columbia River crayfish season has started and we have them at Café Presse! This freshwater delicacy is usually more closely associated with the bayous of Louisiana than with the Pacific Northwest, and the Colombia river  season is short.  But the cold waters of the Columbia yield up crayfish that are particularly sweet, firm and

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Stuff

Too hot to cook?

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  When the thermometer is topping 90 degrees, its way to hot to cook!  Instead of turning on the oven,why not let us do the cooking?  Most of the items on our menu are available to take home including our famous roasted to your order Poulet Roti. Give us a call and we will have

Too hot to cook? Read More »

[portfolio_slideshow]

  When the thermometer is topping 90 degrees, its way to hot to cook!  Instead of turning on the oven,why not let us do the cooking?  Most of the items on our menu are available to take home including our famous roasted to your order Poulet Roti. Give us a call and we will have

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Stuff

First of the season cherries

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Special today at Café Presse: First of the season Burlat cherries, with Brebis de Pyrenees sheep’s milk cheese and piment d’Espelette grilled baguette slices. The Burlat cherry is an early-ripening varietal similar to a Bing.  Maybe not quite as sweet as a bing but more fruity, firm and delicious.  These organic cherries came from todays

First of the season cherries Read More »

[portfolio_slideshow]

Special today at Café Presse: First of the season Burlat cherries, with Brebis de Pyrenees sheep’s milk cheese and piment d’Espelette grilled baguette slices. The Burlat cherry is an early-ripening varietal similar to a Bing.  Maybe not quite as sweet as a bing but more fruity, firm and delicious.  These organic cherries came from todays

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