Terry and I went to Mokka a couple of weeks ago, and I noticed that Veggie Option posted about it today, so I figured we could compare notes.
Unfortunately, our notes were similar.
I’ve heard good things about Mokka– formerly located on York Street in Newport– but hadn’t tried it or heard anything about it until they moved to their new digs at the Syndicate just down the street.
It was sort of a weird atmosphere– the light was very fluorescent, the decor flowery (the name Mokka implies “cutting edge” or at least sophistication; the surroundings were anything but). It felt like a diner decorated like my mother’s living room. Odd.
I had read that the french toast and the Goetta Avalanche were good, so Terry ordered the Mokka French Toast and I had the Goetta Avalanche.
This was pretty decent– goetta, eggs and cheese layered on an English muffin, with some salad and fruit. I ate about half of it– the goetta was crisp, the eggs were good, but the “sun dried tomato vinagrette” was Kraft– very HFCS-laden and too sweet.
Mokka’s French toast was supposed to involve vanilla pastry cream, bananas, and cornflake battered french toast. The toast itself was pretty good– crispy on the outside, soft on the inside– but honestly? Nothing to write home about. The potatoes served with it were crisp (very obviously deep-fried) and soft in the middle as well, but an odd accompaniment for already-starchy French toast. My major problem? The pastry cream. The presentation was truly bad– you can see in the picture– but I could get past that if the pastry cream tasted good. It didn’t. It wasn’t pastry cream, for one thing: it very obviously had the chemical-laden flavor of instant pudding mixed with Cool Whip.
Veggie Option says that the lunch is much better, even if the service is slow. I might try it, but I’m not entirely convinced. If you go, order the French Toast– without the pastry cream– or some eggs and goetta. They’re basic, but good. It’s the extra touches– trying to be sophisticated– that are their downfall.