Spoon Cap

Sometimes, in between trips to see friends, I bloom where I'm planted. I recently took three trips in rapid succession- Chicago, Iowa, and South Carolina- but while I was home I found the time to eat two dinners at my longtime favorite Soup Spoon.

You know I love it. 

The first dinner was the evening I got back from Iowa. It was a hot day and I jumped in the shower immediately after jumping out of my car and throwing a box of doughnuts at my mama and her bff, whom we lovingly refer to as my "Real Mother."

Why? Because she likes purses, and shoes, and makeup, just like I do. My actual biological mother can't be bothered.

Anyway, I put on one of my favorite J Crew lorelei dresses and went to meet some of my favorite fellow former Junior League of Lansing board members for our monthly dinner. We always go to the Soup Spoon, this was no exception.

While perusing the menu for the zillionth time, I realized that, embarrassingly, I had never ordered the salmon entree. This is strange. I am known for ordering the salmon more often than not. It came with potatoes dauphinoise, which is a sort of cheesy, creamy, melty potato gratin. We all know that I'm not a cheesehead, but I do love a good potato gratin.

The salmon was so slammin that I ordered it the next week as well. I don't know how it escaped my consciousness for so long, but I regret the error.

A few days ago I had dinner at the Knight Cap, my second favorite local restaurant. I hadn't been there since celebrating my favorite (shh) cousin's graduation from Michigan State in May, when I had some disappointing tournedos. I figured that I would stop trying to branch out when I already know what I like at the Knight Cap and have never been disappointed by it.

I made my triumphant return to the petit filet. Rare. Vegetables on the side. Starter was a cup of the chicken gumbo, which comes overflowing and stuffed with a chunk of cornbread. It is four-alarm spicy, so don't order it if you can't take the heat.

The vegetables were particularly great. Sliced zucchini, yellow squash, purple onions and cherry tomatoes, cooked to retain a snap. I love a vegetable with a snap. Don't give me any mush, please.

Fun fact- I don't care for sauce on meat generally. If I'm indulging in a steak, I want to taste the flavor of the steak (with a little added salt, maybe.) I will occasionally dip the tines of my fork into the Bearnaise, but I could happily do without.

Sadly, the desserts at the Knight Cap are sorry. Honestly not worth the calories. I know how teensy the kitchen is and I'm not mad at them for having awful desserts, but I would be happy to bake something and bring it in for them to serve. Not kidding.

On another note, I heard that my beloved KC is struggling. Economic downturn, unsophisticated diners, general sloppiness of downtown Lansing. Who knows. If it's true, I'm sad. The next time you're in the market for a fine meal (lunch OR dinner), think of them. It's a tiny, quirky, wonderful restaurant. Let's help them maintain their place in Lansing lore.