Eat 'n Meet
Welcome! This is the restaurant that every chef dreams of. Small intimate setting, a great market/ pantry,knowledgeable friendly customers, just enough tourists, no waitstaff etc.etc......Our food represents time trusted recipes and classic European technique, with South American, Caribbean, African and Asian influence.We do not invent food or dishes. There is no such thing as an original idea. We simply find great dishes, and do our best to honor that which is good. Our refinement of the recipes we have chosen amounts to what we believe is the best it can be. We hope you agree.
And I personally offer a 100 percent satisfaction guarantee.
Chef -proprietor John Vargo
Environmental statement:
Take out restaurants come in many varieties. Pizza, Chinese, Deli's, fast food etc. Most folks visit these restaurants as a matter of convenience. Other important reasons we patronize this type of restaurant is the value we place on cost and time. All of these are visited by most, at least some of the time. When a restaurant like Eat 'n Meet comes along in this category, some patrons become confused. Eat 'n Meet believes in supporting the local economy as much as is possible. We believe in supporting that economy by purchasing our provisions from local sources, and by using locally harvested foods that have been preserved by canning or freezing for the off season. We also believe in supporting the local economy by selling our product at affordable prices. We want everyone to be able to afford a wholesome house made meal without going broke in the process. Folks feel that because we have a moral cause behind our business model, that we should be also be a champion for causes that they feel strongly about. One of the major issues that customers have mentioned is the fact that we use disposable/ recyclable flatware and dishes. Why don't we use ceramic dishes and silverware like other restaurants with our caliber of cuisine?
The answer is simple. We are a take-out restaurant. Just like pizza, Chinese, deli's and fast food, we have to use paper and plastic to get our food out the door. We would love to use flatware and dishes made of rice or potatoes, but the cost of those items places them in the category for fringe users who can afford to and appreciate the reasons to use them. Our restaurant is in Franklin County New York, not Westchester. This is one of the poorest counties in the state. We are also one of the most beautiful. Our streams and rivers are full of salmon, trout, walleye, bass and pike. Patrons should remember that because a sit down restaurant uses a dish machine (most commercial models run 50-75 cycles per hour),they are not off the hook environmentally, and it is probably causing greater environmental impact than they might think. Please read this article about the effects of detergents on fish and other water based wildlife. Most restaurants send home your leftovers in a take-away disposable container after they pollute the water with their dishwasher anyway.
Our challenge to the patrons of our restaurant is this: find an environmentally friendly version of our paper, aluminum and plastic containers that do not cause us to raise our prices ( we are willing to pay double- not ten to twenty times the cost of our current products), and we will implement them immediately. Until then, please understand that we are doing the best with what we have. And we are feeding folks better food than they can get at discount and dollar stores. Thank you for reading this.