Last month Erin and I stumbled upon Mayberry as part of our unofficial quest to try new restaurants; a great and fun discovery. Located across the downtown library on Vine Street. Be sure not to blink while you walk by else you might miss it. They have a menu published weekly based in part on what's in season coupled with the chef's whimsy. I have to respect the work and creativity that goes into coming up with so many great creations. They weren't all home runs, but had enough hits that will keep us coming back.
We were fortunate enough to sit near the window, sitting side by side facing the street. At first I was concerned about being on display while I ate. Not to mention feeling a bit awkward talking to the waiter over my shoulder. But the window is the prime spot to people watch; dinner and a show. I had forgotten what a diverse cast of characters made their way through that part of downtown. People from all walks of life made their way past our window that evening.
The service in any restaurant can make or break the customer experience. We were in luck: our waiter was fun and smart . He kept busy running around the restaurant but still paid good attention to everyone. Not to mention being patient in answering our questions about the dishes and making recommendations.
The dinner itself was very interesting. The menu consisted of six "small plates," three side dishesand three desserts. Upon accepting the waiter's recommendation, we pretty much ordered the entire menu. We split all six plates and two of the sides. Instead of diving into one entrée, we were able to enjoy a sampling of every dish.
In all, the dishes were creative, tasty and satisfying. Despite what was implied with the lighter fare and small plates we left stuffed and happy. Ordering the menu was kind of like buying a good album from a seasoned band. There's a few timeless tracks you'll enjoy listening to over and over again. A few tracks that are hip today and make you look back in a few years and laugh. And one or two filler tracks to round things out. Since we sampled a lot and the menu changes so frequently, I'll highlight a few of the big winners.
Tater-tots are my personal favorite. They remind me of my childhood and simpler times. Or perhaps it's difficult to hate crispy, fried potato goodness. No matter what, Mayberry's take on the classic side dish was fantastic. The tater-tot casserole serving was scooped out and packed into a small cup. Digging into the bowl was like digging for buried treasure; as we unearthed the extra crispy (and extra tasty) edge pieces and perfectly browned crust buried within. The perfect compliment to such crispy potato greatness? How about cheesy awesomeness in the form of mac-n-cheese? 
Their mac-n-cheese was another great take on the classic dish. Smooth and creamy, it had a distinct but not over powering cheese flavor. Some homemade mac-n-cheeses are so strong, it's like chewing on a block of extra sharp cheddar. Not at Mayberry. Their mac-n-cheese was still rich and flavorful without knocking you out of your chair. Those two were great on their own. But even better? Mixing the mac n cheese and tater-tot casserole together to form the perfect balance of crispy, creamy, heart-stopping yum.
Keeping with the cheese theme, we had a plate of artisan cheeses served with toasted baguette slices and a side of pear butter. I'm glad they don't sell the pear butter by the jar or else I would never stop eating. Personally, I was hesitant with the pear butter, thinking it was some cheap filler for the cheese plate; itself a filler for the menu. It turns out that the pear butter stole the show. Smooth, light and sweet, it tasted more like a caramelized, roasted pear instead of the tartness associated with some raw pears. Spread on the lightly toasted baguette slices created a great compliment between the crunch, salty bread, and the sweet and smooth pear butter. I'm anxious to go back just to see if they're serving the pear butter. 
My last item to mention is the calamari. Calamari isn't for everyone and it's not easy to prepare. Even with good seasoning and sauces, poorly prepared calamari will leave you thinking you're chewing a mouth full of rubber bands. Fortunately, I love good calamari and Mayberry made the best I've ever had. It was a wonderful departure from the deep fried calamari with a side of marinara which you'll find in most restaurants. The chef ditched the breading and kept the chewiness factor to a minimum. What really made the dish unique is how it was served mixed with chipotle pepper, black bean and creamed corn. More of a salsa consistency that required proper utensils to deliver the sauce's flavor. And flavor it had. I was expecting the pepper to bring some heat to the dish. Instead, it was very well balanced and very light all over. I'm hoping this dish will return to their menu, or that they publish a cook book so I can have the recipe. They don't serve alcohol but you're welcome to bring your own. And get there early. As we were leaving, people were lined up outside waiting for tables. Sooner or later I know we'll be there vying for the same window seat.
