with a full menu of bubbles for making mimosas or enjoying on their own. On weekends, when there's more time for leisurely meals, Sweetsmith offers a full brunch menu from 9 a.m. At lunchtime, stop in for a quick Cubano, or a sun-dried tomato chicken salad sandwich. Weekdays mean quiche, spanikopita, and a "cruffin," a croissant muffin layered with ham and cheese. Sweetsmith's desserts are available to order on the menu at Amadeus. To balance out Stewart's bold style are Ramallo's Amadeus classics, including crème brûlée, cheesecake with a shortbread crust, mocha custard cream puffs with caramel and croissant bread pudding. She layers the cake with chocolate ganache and a coconut pecan filling. Pirates Booty, her version of German chocolate cake, is a chocolate stout cake that pulls inspiration from Santiam Brewing's Pirate Stout, a coconut stout aged in rum barrels. "I'm the cake Liberace," said Stewart, "I love gold and I love glitter."Ĭarrot cake in Stewart's hands becomes 24 Karrot, a zucchini and carrot cake with cream cheese frosting studded with English toffee and chunks of brown sugar-based penuche fudge. MORE: See who won this year's Gerry Frank Chocolate Layer Cake Contest at the state fair Many are riffs on classic combinations, with a little extra razzle dazzle. Daily, more than 10 are available by the slice at $7 to $9 each. Most of the case is filled with round, triple-decker layer cakes the size of hatboxes. The full line-up of sweets is extensive and includes cookies, bars, pastries, tarts, sundaes, and affogato, espresso with ice cream but Sweetmith's offerings also include savory. Sweetsmith's eclectic decor serves as a backdrop for layers and layers of cake. "I wanted to get my own perspective on things." Stewart said it was important to her to work in the restaurant industry outside of the family business. She then spent three years as a server at Wild Pear. She bussed tables as a teenager, later working at Morton's Bistro, washing dishes, making salads and learning from Steve Morton. She moved again in 2013, this time to Amadeus' current home in downtown Salem at 135 Liberty Street NE.Īs Amadeus grew, Stewart grew up in the restaurant. MORE: Dining Review: Amadeus relies on good food, not gimmicks
Popular dishes included spanikopita, a tomato sandwich and an onion hazelnut tart with a Parmesan crust.Ĭream-cheese frosted lemon shortbread cookies and maple-iced hazelnut shortbread cookies garnered loyal fans that followed Ramallo when, in 2001, she moved Amadeus to a larger space in South Salem to expand into a restaurant. The cafe's menu focused on simple meals and baked goods, though not strictly cake. Ramallo opened the original Amadeus, called Amadeus Cafe, in 1996 in the public library. "My mom supported us by baking cakes," Stewart recalled, "I grew up smelling them while I was getting ready for school." A Sweet history Ramallo began working with Stewart's grandmother, who owned Italian restaurant Via Florencia at 189 Liberty St NE, the space now occupied by Chira's. She began attending culinary school and began baking. "When we came from Greece in 1989, my parents had split up and we came here because we had family here," said Stewart. MORE: Salem fall treats: 14 must-try seasonal goodies Neither cake nor the cafe model is new for their family. The street address is the same as that of Amadeus (and it can be found during the restaurant's business hours by walking through Amadeus' dining room), the direct entrance is located in the alley between Commercial and Liberty, next to Victory Club. Diana Ramallo, chef-owner of Amadeus and her daughter, Alena Stewart, have opened Sweetsmith, a new bakery and all-day cafe in the restaurant's former banquet space. You can now follow-up tacos at Victory Club with a tall slice of cake.
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