A trip to the Kirkpatrick Cafe in downtown St. Joseph is worth a visit, if not just for the unique decor.

The weathered barn paneling, stained-glass lamps, folk art paintings and unusual wood furniture are one of a kind. But even if you’ve been there before, you need to return to try the menu. In July of this year, Vincent Daunay became the new owner and Matthew Langford, the manager. Everything has a slight European flair, no doubt due to the influence of Mr. Daunay, a French chef you may recognize from the former Chloe and Bernard restaurant. And everything is made from scratch, says Mr. Langford, including the French bread. They use it for a variety of things, from sandwiches, such as the Vinnie panini (grilled prosciutto, ham, pepperoni, turkey, onions, peppers, tomatoes and mozzarella) to French toast, soup bowls and French bread pizza. But don’t start thinking this is one of those foo-foo gourmet places. It has a very casual and laid-back atmosphere. And you can get traditional fare like pancakes and eggs for breakfast or tenderloins and burgers for lunch. In fact, their burgers, Mr. Langford says, are one of the most popular things on the menu. They use only fresh, not frozen, beef cooked in homemade au jus (French for beef stock). On Burger Fridays, they also offer a multitude of toppings.

On a side note, when I saw the Hungry Matt Bowl with a side of ratatouille that our News-Press reader suggested, I had to try it. I’m glad I did. The French bread bowl had a perfect crusty outside and soft, but slightly chewy, inside. And the chicken filling with Alfredo sauce, mushrooms, garlic and onions was rich, cheesy, flavorful and very filling. I admit, I have never tasted ratatouille before, but was curious why the French make such a fuss over something with tomatoes and zucchini. Now I know. Try it, it’s awesome.

The Kirkpatrick Cafe is open 6 a.m. to 2 p.m. Monday through Friday; 7 a.m. to 2 p.m. on Saturdays; and 7 a.m. to 1 p.m. on Sundays.

What do you think? Let us know us know about your experience. Post your comments under Last Bite at stjoelive.com.