Delightful cafeteria-style breakfast and lunch spot on the second floor of the main branch of the Broward library in Fort Lauderdale. Run by a mom and pop couple who serve good homemade food with love. There’s a set menu of sandwiches and soups plus daily soups, quiche and pasta of the day and international daily specials (call the menu hot line to hear them listed). Could be roast turkey with mashed potatoes and gravy, lasagne, creole chicken and rice, curry chicken, or meatloaf. Many folks are fans of the outrageous cakes (try strawberry with cream cheese frosting of German chocolate), and the oatmeal raisin cookies have a devout following. There are muffins, scones and banana bread with coffee drinks in the morning. Lunch is until 2 p.m. during the week (closed Sat. and Sunday)/ A real gem.
1/15/09
Broward County's Main Library provides food not only for thought but for lunch -- one of the best deals in town -- at Charcuterie Too!, its second-floor café.
In South Florida melting-pot fashion, Charcuterie's small crew -- Dominican owner Ymelda Singh, her Indian-born husband and helper, Rajiv Singh, and Hungarian baker and chef Rosalyn Klime -- hail from three continents.
The Singhs met through a mutual friend in New York, where Ymelda was vacationing and Rajiv worked in his family's garment business. After they married, he taught her to cook Indian food.
They headed to South Florida in 1994 with plans to buy a motel, but found the library café was for sale and bought it instead. They kept the French-sounding name and revamped the menu.
Dishes are served cafeteria-style for quick bites in the casual, sunlit space with an outdoor terrace. Early arrivals can choose fresh-baked scones, banana bread and muffins.
At lunch there are sandwiches, soups, salads, a pasta and quiche du jour and daily specials that are printed on a monthly calendar and announced on a menu phone line.
The day I visited there was a creamy pumpkin soup lightly sweetened with coconut milk and brown sugar, broccoli-Cheddar quiche, a hummus platter and melt-in-your mouth crab cakes (made with imitation crab).
I also sampled torta rustica, a big layered pie in puff pastry stacked with spinach, roasted peppers, ham and cheese, cut in wedges and pooled in marinara sauce. And I couldn't resist a duo of chicken salads, one with celery and parsley tossed with sour cream and mayo and the other in a grainy Pommery mustard dressing with toasted almonds and grapes.
A friend dug into the roast turkey plate with all the fixings (available three times a month). On other days we might have found Kashmiri chicken in tikka paste, meatloaf, stuffed cabbage, baked rosemary chicken or mushroom barley soup.
Many customers come for the outrageous cakes (try strawberry with cream cheese frosting or German chocolate). The chewy oatmeal raisin cookies have a devout following. The Singhs' 6-year-old daughter, Puja, is a big fan, and you will be too.
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American Regional, Bakery, Sandwiches, Soups
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Both
Breakfast, Lunch
Hushed
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