There's been a closed restaurant on South Tacoma Way just off 56th Street for sometime. When it was supposedly open, I drove out there for breakfast a couple of times only to find the doors locked and dark inside. So, even though Papa Eddie's Cajun Café had a decent review on Friday and we were visiting on Tuesday, we were booking odds that it might be closed.

As we parked near the front door, we saw the "closed" sign and we sighed. Luckily, Dr. Zeke went to the door and it opened. Inside he saw Zach Hill. As a high school student Zeke had worked for Zach's dad, Eddie Hill. Soon Peg and I joined them inside. The restaurant felt comfortable, like a pair of old slippers.

I had known Eddie in Rotary and Zach, also, but it had been a few years since we had talked. Eddie and Zach have catered many non-profit events over the years. They are still catering, today. Eddie passed away some years ago. As soon as I had cracked some wise, Zach knew exactly who I was.

Although the name of the restaurant mentions Cajun, there was nothing really Cajun on the breakfast or lunch menu. I ordered my favorite early morning selection, biscuits and gravy. Actually, it was the Papa Ed's Biscuit and Gravy Meal. Zach confessed that the biscuit comes frozen, but the gravy is homemade. I really enjoyed the sausage gravy. It's what in the south or mid-west is called "Speckledy Gravy." It had lots of sausage and pepper. Perhaps, a little heavy on the grease, but it worked for me. The gravy even made the biscuits good to eat. The sausage links were perfect. A bit fatter or thicker than usual breakfast links, they were tasty. The hashbrowns were probably browned more than the restaurant usually fries them, but the next time I go I will explain more about my ordering of "burnt, burnt, burnt." Also, when I return, I'll ask for a cup of gravy on the side.

Zeke ordered the waffle with scrambled eggs and bacon. The bacon was good: crispy and thicker than most. He said the waffle was a little underwhelming, but then Zeke can't eat dairy.

Personally, I would have had enough butter on the waffle to give it a little extra kick of salt and unctuousness. I also usually place my eggs on-top of my waffle, like a pancake sandwich. The breaking yoke mixes with the melted butter and syrup for an additional flavor. Zeke also ate his scrambled eggs without butter or adornment, although he did give them a shot of Frank's Hot Sauce.

Peg ordered a basic Denver omelet with green bell peppers (but would have preferred red bell peppers), onions, mushrooms, Cheddar cheese, and bacon. The bacon was dark, crispy, and wonderful. Like my potatoes, her hashbrowns were just not quite up to our "burnt" request. Although restaurants listen to your request and write the information down on the order slip, it is still up to the cook to complete the dish . . . according to his or her interpretation. Sometimes it takes several visits before they understand what we are really looking for.

We had a nice time chatting with Zach and then back and forth at our table as we talked about Zeke's life as a cook until he went to England and returned a doctor. Zeke is currently a resident at a New York hospital.

Papa Eddie's Cajun Café is the kind of place Peg and I look for when we are out of town: a mom and pop style, neighborhood Café. The kind of place you can choose to sit in a booth or at the counter and just relax for some down home cooking. We will return.

---