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Description
Owners Todd and Debbie Williams launched their adventure in American cuisine in February 2004 with the goal of offering "upscale comfort food" to guests, Debbie said. Although they had a combined 40 years of experience in the restaurant business, Adelle's is the first place the couple has owned.
One of the beauties of Adelle's is its execution of the "less is more" philosophy. A single-page menu offers fewer than two dozen appetizers, salads and entrees combined, yet one senses that the more minimalist approach yields greater care and attention to detail
Some foods just sound good even before you taste them, and once we saw the bacon-wrapped sea scallops on the menu, there was no turning back. They were served with squash puree and brown sugar-nutmeg brown butter. The pairing of the sweet smoky bacon, enhanced by the sugar and the nutty taste of the browned butter was inspired.
Entrees at Adelle's are essentially limited to a single choice per food category - which is to say, one beef item, one pasta, one veal, one chicken, etc. All of the dishes are served without accompanying soups or salads, which are available a la carte.
The rigatoni came with chunks of Italian sausage, roasted red peppers, mushrooms and fresh mozzarella, all in a vodka-tomato cream sauce.
Wrapping things up is easy considering the ample dessert menu, full of fresh specials.
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