|
Fresh Starts has been serving upscale food
for two decades.
"We're different, and we've always been
different, because of that, because things keep evolving, food
also, and things are fresh, really fresh," said Joann Lindholm
of Fresh Starts. "Everything is made to order, we're known for
our salads and pastas that aren't Italian."
That would include her "new" New Orleans
pasta, loaded with spicy Andouille sausage and chicken, dressed
in a Cajun cream; paella is similarly stacked with shrimp,
chicken and sausage, all nestled into saffron rice. At dinner, a
full New Zealand rack of lamb is matched with garlicky whipped
potatoes and seasonal veggies.
Recently, Lindholm has added a small wine
shop to the restaurant, which replaces the former bakery items
she used to carry. As a self-admitted "foodie," she says she's
always trying to stay ahead of the curve.
"We try to stay on the cutting edge," Lindholm said.
PLAY VIDEO
|
