PNC West 150 Cafe

First in the interest of full disclosure, I am married too Chef Nick. He is the sous chef and makes all the soups and entrees. He also sets up breakfast ie cooks all breakfast meats and bakes the breakfast biscuits.
As the chefs wife I do get to sample menu items that are left after the item is off the menu. Meaning if there is say gazpacho today and its the only day and there is leftover, my husband brings it too me rather than waste. Chef Nick is not the first chef I have been involved with and this is not an uncommon practice.
It’s better to use than waste!!!
Also I have dined there as I had a temp assignment and lunched there once.
So. Here we go :)
The café itself is spotless. The workers from my observation, as in whilst I was either eating or waiting for my husband were courteous friendly and smiling. They greeted customers warmly and seemed too genuinely care. I understand as the chefs wife I may have had preferential treatment hence why I state my 3^rd party observation.
Never the less the staff was on point.
Chef Jack, the executive chef was on site greeting and speaking with bank employees and the one on one contact left employees smiling.
It’s rare to find a chef milling about checking on customer satisfaction. Well done Chef.
The selection is impressive. My own office café while wonderful, pales in comparison.
Many items are made too order.
Omelette days are such days. They will make for you, a totally customized breakfast.
This is not a daily item as it is so labor intensive.
But worth the wait!
It’s rare too get a totally customized meal prepared in front of you.
I may be biased but the soups are second too none.
I am vegetarian and can not speak to the meat items but our daughter adores her dad’s chicken and dumplings soup.
The menu rotates to feature various ethnic choices such as Asian, Mexican and Olde World.
This is a well thought out and executed production and it is no wonder this is a Première AVI kitchen.
Stop in and tell em Mrs. Chef Nick sent you!