In the myriad of neighborhood bars and trendy hot spots popping up in the city, there is one place that can be described as the perfect hybrid of the two. Whether on its open air people watching patio or inside its comfy main dining area, Cafe 640 exudes that feeling of the "it" spot with the familiarity of the place where everybody knows your name.
What better way to accompany your frosty beverage or glass of wine from Joe's Stash than with one of Cafe 640's absolutely scrumptious appetizers, entrees and desserts. The kitchen is headed up by a man with a fierce pedigree. Chef Stephen McGuffin former Executive Sous Chef of Charlie Palmer's Metrazur in New York, the Sous Chef at the famed Buckhead Diner and Chef de Cuisine of Dish Restaurant. He was also the Executive Chef and part owner of Vine, where it received a Zagat excellence score rating.
Cafe 640 boasts the use of local farm products and shops local markets. For example, the Goat Cheese Stuffed Half Chicken is always baked fresh and the Cedar Plant Scotch Salmon is on par with the finest fish houses in New England. But why travel when you have the Truffled Mac and Cheese or the Antipasto and Cheese Board appetizers to start your culinary journey at Cafe 640. Last but certainly not least...you must try THE Bread Pudding.
If you are lucky, the owner and resident Italian, Joseph D'Amelio will jump in the kitchen and put together an amazing dish of Bruschetta with Sausage and Peppers or Creamy Shrimp Alfredo. Recipes from his mother Rita, straight from the Amalfi Coast with many of the ingredients pulled right from his own garden.
You can pair your meal with the libations at the roomy, and might I add, well stocked bar. From robust small stock wines to the original Grapefruit Rosewater Martini and the authentically made Traditional Italian Limoncello (again a recipe directly from Italy). The bar serves up 10 High Gravity beers and liquid works of art so delectable, you will never be parched.