Caffé Rel’s gastronomical delights share real estate with a Hot Spot gas station.
Sous Chef Tim Blekicki (right) with Chef/owner Richard E. Long (left), whose initials give the bistro its name.
Baked Atlantic salmon with crème fraîche, mango chutney, and raspberry coulis
Decadent layer cakes are made in-house.
If Caffé Rel’s location seems incongruous at first, that impression quickly fades once a meal of French classics is underway.
oquilles St. Jacques, a savory French dish of pan-seared scallops and lobster fumet with heavy cream and sherry, served over dutch potatoes
