New York Times food writer Fran Schumer has once again found a restaurant to rave about from our area. This time, she’s fallen for Short Hills’ gluten- and grain-free cafe, Squirrel & the Bee.
Though Schumer said in her June 24 review that she was “skeptical” of the idea of a cafe serving items based on restricted diets, she was pleasantly surprised by how delicious the savory food and unconventionally made baked goods are. Schumer singled out the tomato pumpkin soup and kale salad, homemade almond and coconut milk, the grain-free granola and dairy-free quiche.
Schumer also noted owner Michelle Retik’s hard journey to heal her health issues by changing her diet, after which she decided to serve similar items to her customers.
It obviously paid off – even for those without dietary restrictions who just want a delicious meal.
Schumer noted that some customers travel from long distances. “The food is simply that good,” she concludes.
Noting that some of Squirrel & the Bee’s customers find the flavors a bit weak for their taste, Schumer finds the food “bright, fresh and skillfully prepared.”
It’s no wonder that Retik’s 18-month old bakery has expanded and that some of her items appear in Whole Foods stores nearby.
Read Schumer’s full article here.
Read our past article on how Squirrel & the Bee got started here.
