Atlanta Restaurant Scene

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Our Way Cafe closing today in Avondale Estates

Meat-and-three was open for 30 years

A meat-and-three in Avondale Estates is closing its doors at the end of the day today after 30 years.

Our Way Cafe will close at 2831 College Ave., Decaturish first reported. Owner Eva-Marie Roswall said she’s retiring and that the space is available for lease. 

A sign on the restaurant’s door said, “Our Way Cafe will be open on Wednesday and Thursday with Kady, Al Al and Eva. 12:00-6. Please come by to say goodbye, it’s been a great 30 years!”

Before moving into its current location, Our Way was located at South Candler Street and East College Avenue and initially operated out of Avondale Towne Cinema. 

Roswall opened the restaurant at its second location with her friend Susan Samford. Jody McFerren later became a co-owner.

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The menu consisted of mostly vegetables with meat and dessert selections that changed daily. Offerings included desserts such as apple pie, peach cobbler and coconut cream pie with vegetables including pinto beans, black-eyed peas, green beans, cabbage, rutabagas, carrots, broccoli, sweet potato casserole and collard greens.

"I feel like I'll be here when I'm 80 years old," Roswall told the AJC in 1994. "I couldn't have a better job."

 

<<Scroll down for recipes shared with the AJC by Our Way Cafe: 

 

 Salmon Loaf With Cucumber-Dill Sauce

Makes 4 servings

Preparation time: 30 minutes

Cooking time: 40 minutes

For the salmon loaf:

1 (16-ounce) can salmon, drained and flaked

1/2 cup herb stuffing mix

1/2 cup mayonnaise

1/2 cup chopped onion

1/4 cup chopped celery

1/4 cup chopped green and red bell pepper (combination)

1 egg, beaten

1/2 teaspoon salt or more to taste

1 teaspoon jerk seasoning

1/4 teaspoon ground red pepper

1/4 teaspoon ground white pepper

For the sauce:

2 tablespoons lemon juice

1/2 cup sour cream

1/2 cup mayonnaise

1/2 cup finely chopped cucumber

2 tablespoons chopped onion

1 tablespoon fresh dill

For the loaf: Preheat oven to 350 degrees. In a medium mixing bowl, combine salmon, stuffing mix, mayonnaise, onion, celery, green and red bell peppers, egg, salt, jerk seasoning, red pepper and white pepper. Mix well. Shape into shallow 8-by-8-inch baking dish. Bake 40 minutes.

For the sauce: In a small bowl, combine lemon juice, sour cream, mayonnaise, cucumber, onion and dill. Mix well. Refrigerate until ready to serve with loaf.

Per serving: (with sauce): 643 calories, 21 grams protein, 57 grams fat (percent calories from fat, 80), 12 grams carbohydrates, 146 milligrams cholesterol, 1,177 milligrams sodium, 1 gram fiber.

Sweet Potato Souffle

Makes 12 servings

Preparation time: 20 minutes

Cooking time: 50 to 60 minutes

Souffle: 

5 eggs

1 1/2 cups granulated sugar

1/4 cup evaporated milk

1 teaspoon vanilla 

6 cups mashed sweet potatoes

1 teaspoon cinnamon

Dash ground cloves

2 sticks (1 cup) melted butter 

Topping: 

1 stick ( 1/2 cup) margarine, room temperature

1/2 cup brown sugar

1 cup all-purpose flour

For the souffle: Preheat oven to 350 degrees.

In a mixing bowl, beat eggs. Add sugar, evaporated milk and vanilla and whisk together. Add sweet potatoes, cinnamon and cloves and mix until smooth. Add melted butter and mix until incorporated. Butter or coat a large casserole dish with nonstick spray and pour in sweet potato mixture. Bake for 40 minutes. Remove from oven.

Meanwhile, prepare the topping: In bowl, combine margarine, brown sugar and flour and mix together until it forms into clumps. Place on top of baked souffle and continue baking for 10 to 15 minutes or until lightly golden.

Per serving: 429 calories (percent of calories from fat, 53), 6 grams protein, 44 grams carbohydrates, 3 grams fiber, 25 grams fat, 121 milligrams cholesterol, 372 milligrams sodium. 

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