Department of FoodieDepartment of FoodieWarm, cozy neighborhood bake shop that's particularly known for fluffy scones and Irish soda bread.
What to order: Irish soda bread scone with Kerrygold butter and homemade blFrom Google Maps reviews.
I got two scones ( 13$) with butter and blackberry jam. They close at 1 pm and I got there at 12:30 and was the last person they let in. There was a line but they were super quick so wasn’t a long wait at all. The scone itself was very good but the jam was one of the best things I’ve EVER had. 10/10, no doubt. And then the combination with the melted, salted butter was amazing! Too be honest, after one scone I was already full, so don’t underestimate the size. And a shout out for the staff, they
Amazing scone — not overly sweet, with the perfect butter and jam combo. I love the simplicity of their menu; it keeps things moving and efficient, especially when there’s a line. That said, it would be nice to see a few rotating or seasonal jam flavors just for a bit of variety. The only downside is their inconsistent hours — I overheard a few people mention coming from far away only to find they had sold out for the day. Something to keep in mind if you’re planning a visit. Otherwise, the sc
Mary O’s feels like the kind of place you hope nobody tells the influencers about, though that ship has clearly sailed. There was a line out front, naturally. People will wait for something good in the morning, especially in a city that so often settles for coffee and regret. Inside, the room had that worn-in old-world grace you cannot fake. Old furniture, hardwood floors, a chandelier above the counter, porcelain plates that looked like they had survived several generations and at least one fam
From the Apr 30, 2026 health inspection. Lower-priority items are listed after the serious ones.
No food thermometer available to check cooking and holding temperatures.
Evidence of mice was found on site.
A worker handled ready-to-eat food with bare hands.
Food was left exposed to possible contamination during storage, prep, or serving.
Cold food was held above 41°F, warm enough for bacteria to grow.
Shelves, ledges, or equipment exteriors aren't clean or easy to clean.
Dishes and utensils weren't being properly washed and sanitized.
Gaps, cracks, or clutter make it easy for pests to get in and nest.