It was a lovely day – warm, sunny, just the kind of day that two retired ladies found to be the perfect backdrop for their adventure.
Adventure? The word means many things to many people. To a high school friend of mine it meant photographing members of the Masai tribe in eastern Africa. To us, well … it meant finding a new place to have lunch, something special.
In the past we have driven to Madison county to sample bubble tea and other delights while perusing beautiful handmade objets d’ art . Cayuga county offered us the chance to eat authentic Italian food. Authentic was a stretch. On another occasion, we stumbled through ordering absolutely delicious Cuban food using my Brooklyn-based Spanish at La Esquina Habanera in the appropriately semi- gritty section of Burnet Avenue in Syracuse.
Today? Copies of the article from the Post in hand, we were headed into Syracuse to sample the fare at Rai’s Dough. Even the name of the restaurant was interesting, almost as interesting as the delicious sounding menu.
My chauffer and fellow madcap, Paulette, had scoped out the route into Syracuse and we found a parking spot immediately right across the street from Rai’s, parallel to Forman Park on West Genesee Street.
Janine Hill, one of the owners, greeted us warmly. Both of us were familiar with the menu as listed online but she encouraged us to gather more specific information about any and all of the so-fascinating offerings. I had my mind already set on something called the “The Salt Springs” … its combo of prosciutto and cheeses and arugula on fresh-made sourdough had my mouth watering all the way from Marcellus. But then Paulette asked about their soup. It was black bean soup. I love black bean soup. I changed my mind about what to order.
My earlier choice would probably have been so filling that I couldn’t have dessert and who goes to a restaurant that is marketed as a bakeshop without ordering dessert? So, the die was cast. Soup and dessert. Of course, I had to have a beverage and the choices again were so tempting. From fresh squeezed veggie and fruit juices, smoothies to teas and coffee … how to choose?
We ate leisurely in the intimate table area and watched as customers came and went with their take-out orders which included a marvelous offering of breads casually arranged in a basket by the door.
Sated after our exploration of what was a notable lunch, we chatted with the Raineen, the chef, whose previous work as the pastry chef at the exquisitely-reviewed St. Albans wine bar was duly noted. His description of bread making was both elegant and provoking. I wanted to eat more of the crusty, delicious bread that accompanied my soup. Of course, I love bread, and his was superb. Bravo, Rai; but I had to save room for the lemon bar.
It was the chat we had with Janine that set the mood for the rest of the day
Janine has two sons, both chefs. She beamed with pride about their accomplishments.
We listened as Janine described the history of Rai’s culinary journey, from his beginning in food service as a teenager at the Rescue Mission to his graduation from Culinary School in New York City, to his work experience at some of the most famous eateries in the U.S.
The ethos of Rai’s Dough became clear.
I saw passion for family, for food, for service. It came through as what you might describe as a delightful ambiance, that certain something, that adds to the quality of the food.
Running a restaurant is difficult. It requires long, hard hours, a work ethic inspired by not just getting the job done, but driven by a passion for the creativity of the craft. Subject to the whims of the economy, the supply chain, staffing and inexplicable changes in tastes, no matter how good, how well-prepared you are, running a restaurant is a big risk.
Janine is the quintessential mother whose love for her son’s skill and talent has manifested itself in her support for his vision by becoming a partner, taking the same risks as he takes, only with the twist that, as a mother, this young man once grew under her heart. For her and her son, there are no challenges that are too hard.
She wants to share his talent with Syracuse, as most mothers would, to shout to the world, “This is my boy – look how great he has become.”
Of course, the fact that the food and the service were above expectations is a plus.
A mother myself, I fell in love with the whole idea, the food, the environment and the feeling that family and commitment always bring. I’ll be back to sample more of it all. The prosciutto and cheeses are calling my name.
Was it an adventure? Into good food and good service …yes! But it was also like coming home, finding a place where the values of family and excellence are held high. Not bad for two women of a certain age on a lovely day in august. In Spanish? Muy Bueno!!! Nosotras volveremos!!
