My wife, Debra, and I would like to thank you for your article on Cafe Allegro [Food & Flavor, Oct. 30]. After the Post-Gazette's single-paragraph blurb the week before on the subject of its closing, we were afraid that no more would be said. Antoinette and her family have brought so much to the South Side -- the loss of Cafe Allegro is a blow to the neighborhood and to the whole city.

That being said, we found one assertion in your otherwise fitting tribute to be out of place and somewhat jarring. You state that such an enterprise as Cafe Allegro "couldn't happen today" and that "a love of good food" is "a naive reason [for opening a restaurant] that would never fly in today's marketplace." It is clear you have an ax to grind on the subject, and that's fine, but this seems like an unfortunate place to grind it, as it blurs the focus of the piece -- to honor Cafe Allegro.

I wish Cafe Allegro all the best of everything! On my first visit I had a wonderful dessert, a French apple almond tart. I complimented my server over and over. Well, later I was told if I addressed an envelope to myself, the chef would send me the recipe. To my surprise he did! Every time I make it (and of course get great reviews) I tell everyone the story. It's one of my cherished recipes.

My other favorite story takes place about 18 years ago. I was on a date Downtown, and when we ordered dessert, we were told that the coffeemaker was broken and there was no coffee. I told my date to pay the bill and we'd drive over to Cafe Allegro for an awesome dessert and great coffee. At first I could tell he thought I was a bit too much, but in the end it was sooooooooooo worth it! We both laughed over the great coffee, and he told me he's glad he listened to me.

Loved your piece on "convenience" meals for the busy mom [Food & Flavor, Oct. 16]. I raised three boys so I know what it's like to have to get food on the table quickly -- but when it came to quick I thought slow. My best friends were my Crock Pot that made some amazing soups, stews even homemade mac and cheese while I worked (it also renders delicious hot oatmeal that cooks overnight and is ready to go in the morning), and the timer on my oven let me throw in real food then set it and forget it.