With brushed steel tables and napkins cinched with metal fittings thingies (Hey, I'm a foodie not a welder!), Town Talk Diner on E. Lake Street is steaming as much with industrial chic as it is with the scent of good food.
Although the menu features such tempting State Fair items as "frickles" (deep-fried pickles. Wait, let me say that again, DEEP-FRIED PICKLES!) and Carr Valley Cheddar Curds (CHEESE CURDS!) slathered with a caper-scallion batter and served with house ketchup, the three of us opted to share the Forest Mushroom Tart and a special smoked salmon roll.
The Forest Mushroom Tart is built on a thin flat of semi-puff pastry coated with melted leeks and has velvety cubes of summer squash orangeing up the pile of juicy mushrooms. Not that I've ever had the option, but I could eat a boatload of those tarts.