It's no wonder that Coldwater Café has earned an anchor position in Tipp City's historic community. The team at Coldwater is well oiled and provides an extraordinary experience.
An Epicurean Experience At Coldwater Café
It's no wonder that Coldwater Café has earned an anchor position in Tipp City's historic community. The charming café was full when my colleagues and I arrived last week, a sign that our meeting place was well chosen. The staff members were friendly and attentive, showing us to our table as soon as it could be cleared and reset.
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The café vibe gave way to a fine dining experience as Bekah, our server arrived and expertly recited the specials, making deciding what to order even more difficult. After a brief discussion and a couple questions, we placed our orders. Each of us ordered the soup of the day, a Thai Chicken creation prepared with chicken thighs, coconut milk, lime leaves, ginger, red curry, and a sprinkling of fresh cilantro yielding a rich soup with a silky broth and delightful combination of flavors.
Our entrees followed soon after. I opted for the Pan Seared Yellowfin Tuna Salad, served medium rare on a bed of greens topped with crispy wontons, the wasabi cucumber dressing on the side. This salad is normally served atop a wasabi angel hair salad with bell pepper, carrot, and cucumber though Bekah was quick to offer a bed of greens in place of the pasta when I asked about options. I was excited at the sight of the salad, and am thrilled to report that the medium rare tuna was perfect, the wasabi cucumber dressing was just right with the mixed greens salad.
Chris had the Chicken Pecan Salad Sandwich consisting of generous amounts of chunk chicken, celery, onion, pecans, and mayo on a freshly made croissant served with a pickle and home-made potato chips on the side. Dan opted for a daily special, Panzanella Salad featuring a crusty Italian bread drizzled with olive oil served atop arugula, with bell pepper, cucumber, and topped with a special vinaigrette. Both Chris and Dan assured me that their entrees were as wonderful as my own.
Next, Bekah approached with the dessert menu in hand. You might think we'd stop after two awesome courses, but we're not quitters, and besides, Dan had the nearly two hundred mile Young's Ice Cream Charity Bike Tour over the weekend, so he needed all the carbs he could get. In a show of solidarity and support, Chris and I each also ordered dessert. Tsk, Tsk, you're not buying this are you?
Soon Coldwater's signature dessert, an English Tea Cake with Warm Butter Sauce was placed in front of me. Dan, a slice of Nick's Carrot Cake seasoned with cinnamon, nutmeg, and allspice, crowned with cream cheese frosting. Chris, a slice of golden Pina Colada Cake layered with pineapple, icing and coconut with whipped cream on the side. All three cakes were delicious, but I have to admit having a soft spot for Coldwater's perfectly spiced, warm, rich, and buttery English Tea Cake.
It's no surprise that Coldwater Café will celebrate their 20th Anniversary next February. Like any business they've experienced change. They gained space when they moved from their original corner location to their current digs at 19 E. Main Street, formerly an old bank building complete with a dining room in the vault. Nick Hoover, son of Coldwater's founder Betty Peachey joined Coldwater in 1998 as Executive Chef and became its sole owner in 2011. General Manager Jenny Swigart joined the team as a server in 2006 and was quickly promoted into management.
The team at Coldwater is well oiled and provides an extraordinary experience. Don't let the construction on Main Street deter you, you can easily access Coldwater's back door and parking lot from Walnut Street a block north. You'll be very glad you did!
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Coldwater Cafe and Catering.
