There was an outdoor patio where butterscotch-colored umbrellas protected patrons from the heat and sun. It was a glorious late June day but we opted to eat in the air-conditioned main dining room, which had a bar at one end. We chose a round, wooden table at the far end from the bar. Here we could watch everything, inside and out.
The restaurant became busier as the hour wore on. Young people flirted near the bar. A family of three generations sat by the door. To our right, on couches, a mother holding her infant spoke with two women. Waitresses flew by with white plates, and the owner wandered in and out.
On the wall was a quilt with the logo of the Main Cup -- a brown coffee cup with steam rising -- sewn onto a pale olive background with a shower of stylized coffee beans.
Ordering was challenging, as everything sounded delicious. I gave up the decision-making process and said I would have a cheeseburger. Grace egged me on to be more daring. So I changed my order to onion straws and the sushi-fresh ahi tuna, which I knew would be served raw. When the waitress asked me how I wanted my tuna cooked, raw, medium or well, I nearly backed down. But then I bravely said, "Medium," and made some peace with my selection. Graceordered quiche and a salad.
The coffee was great, as advertised. It came in a large white cup, hot and steaming, freshly roasted, fragrant and stimulating. Refills made my friend wonder how much caffeine I could tolerate, but when the coffee is this good, the cup is bottomless for me. She ordered iced tea.
The waitress came with the onion straws -- a golden mountain of slim, curly, fried onions on a white square plate. We each received a small, square, white plate and my friend opened the Heinz ketchup bottle. "This is genuine, unwatered ketchup," she exclaimed and thumped the bottle squarely and repeatedly on the bottom.
After much thumping, when a satisfying amount of ketchup sat on the white plate beside the squiggly onion rings, the waitress came with a little cup of ranch dressing for the onion straws.
The deep-fried, thin-sliced onions tasted terrific and were even better with the ranch dressing. And they worked as an appetizer as I got hungrier with each bite.
As I ate, I watched the waitress serve huge juicy hamburgers and enormous crab cakes to other patrons and regretted my choice of raw fish.
We studied Grace's house salad of lettuce, spinach, carrot curls and cherry tomatoes with honey-mustard dressing, then looked up when the waitress served my ahi and Grace's tomato, spinach and feta quiche.
Grace said, "Nobody made a better quiche than my mother," and then she took a bite. I took a bite, too. We agreed that Grace's mom remained the quiche champ. Main Cup's quiche was bland; it had suffered from being reheated in a microwave.
Then I faced my moment of truth. The large portion of ahi tuna sat on an open challah roll with a slice of tomato and lettuce. Aside from a searing on the top and bottom, the fish was indeed raw. But since it was of sushi quality, I took a bite. And I was transported.
This tuna was absolutely delicious, exquisitely fresh, perfectly seared, filled with flavor. When the vegetarian Grace tasted it, she said, "I am going to order that the next time I come." I closed my eyes and inhaled the fragrance of fresh fish and tasted the essence of ahi. This was the pure joy of really good food perfectly prepared. Then I found the little cup of wasabi-flavored mayonnaise -- mayo flavored with hot, Japanese horseradish -- and this enhanced the fish's flavor.
The side dishes were good. Grace had a simple, fruit salad of fresh grapes, honeydew, strawberry, mango and pineapple. My side was a broccoli salad with cheese, bacon, raisins and a light dressing.