Dessert was on Vickie. A chewy, chocolaty ice-cream-and-cake plate with sticky marshmallow topping and slices of strawberries filled all of Kevin's chocolate dreams. And the creme brulee filled mine. Meanwhile, in the back, the Chef, Earnest Cook, continued to pump out the lunches with his Sous Chef Richard. The place was packed when we left at 2PM, and there was a congenial buzz in the air, the kind of buzz every restaurant owner craves - the sounds of happy, contented customers being well taken care of in pleasant surroundings in such a way that seems effortless. When we finally tottered back out onto Cross Street, we were sated and pleased that Vickie was off to such a positive start. She has found a niche and I believe she is going to fill it.