Sweet Beet Station non-stop early this year in a Depot Building nearby Talent City Hall. With copiousness of outside seating unaware a tyrannise tracks, a café is staid in warmer continue to do a sprightly business for breakfast, brunch, lunch and dinner, not to discuss coffee and pastries.
Inside, a atmosphere is scarcely as light and splendid as it is outdoors. Talent’s Depot Building was rebuilt about a decade ago with chronological correctness from aged photos, and a outcome is a mountainous ceiling, high windows and warm-toned woodwork throughout.
Just as rational and healthy as a surroundings, a cuisine during Sweet Beet is clever on salads, soups and other dishes highlighting anniversary vegetables, a series of them organic. Also emphasizing a word “local” on a menu, Sweet Beet reasonably is located subsequent doorway to Thrive, a nonprofit business-development classification that advocates for locally constructed foods.
The biggest pull on my family’s new visit, however, is Sweet Beet’s vicinity to a region’s rail line, a channel gates and vigilance posts, all fascinating mechanisms in a mind of my comparison son. Amusing nervous kids is as easy as walking only a few stairs from a restaurant, traversing a tracks, afterwards behind and forth, behind and forth, until a food’s ready.
An importance on grilled cheese also creates Sweet Beet a strike with kids — and everybody who loves this classical sandwich, served plain ($7) or “fancy,” according to a week’s special menu. Sweet Beet’s new movement on grilled cheese incorporated goat cheese, spinach and garlic-sautéed mushrooms ($9). we combined a crater of a day’s minestrone soup ($5) to a grilled cheddar on sourdough.
I felt certain that my father would be unable to conflict a “haute zephyr,” a rotating pulled-meat sandwich served on ciabatta ($10). The sugar mustard mingled with a sandwich’s pulled pig customarily is among his favorite flavors. But he opted instead for a “Z train” salad ($13), a robust reduction of carrots, cucumber, cherry tomatoes, organic greens and toasted almonds surfaced with roasted organic duck and hard-boiled eggs from free-range hens, served with tawny blue cheese sauce and a demi baguette.
Eggs typically lure my taste prolonged past a mainstream time for breakfast. Fortunately, Sweet Beet extends breakfast into a afternoon. The dish is strong to a few items: frittata ($11), blueberry pancakes ($11), two-egg breakfast ($9) and an egg sandwich ($9). Also tempted by grilled cheese, we chose a final in that list, that nestles a boiled egg, spinach and tomato between a melted cheddar and slices of sourdough.
Served with uninformed fruit (strawberries, grapes and cantaloupe slices) and impeccably uninformed churned greens with a light though tawny red onion-poppy seed vinaigrette, a sandwich is a good value. we requested cave though a spinach, though found that it also lacked a tomato, that would have cut by a brilliance of cheese, egg and mayonnaise.
For dessert, we all munched a crowd of Sweet Beet’s easily portioned chocolate-chip cookie ($3), proposal and chewy inside, hardly crispy and browned during a edges — only a approach we like it. Peanut butter cookies, snickerdoodles and chocolate-covered macaroons also were displayed on a fritter opposite with fresh-baked scones and bagels served with cream cheese.
With such specialties as buttermilk biscuits with fungus gravy and lemon-ricotta French toast, weekend brunch is some-more elaborate than Sweet Beet’s weekday breakfast. The rotating brunch menu and a week’s specials are posted to Facebook (facebook.com/sweetbeetstation). At 100 E. Main St., Talent, a grill is open from 7:30 a.m. to 8 p.m. Wednesday by Sunday. Call 541-897-4447.