New Mediterranean Café to Open Downtown

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Nancy Chirdon Forster is well-known in Milford for her culinary ability. Forster operated Nancy’s Café for many years before opening her cooking school in the location where My Sister’s Fault is currently located. When Petite Sweets announced that they were closing, Sheridan says friends from Milford contacted her immediately about the available space.

“I just can’t stop,” Forster said. “I have missed downtown and all the friends I made through my businesses there. When I got the call, I knew I just had to come back and, from the phone call to signing the lease was only a few days.”

Forster plans to open Nancy’s Café in the former Petite Sweets location in the next few months. The café will be open for lunch and serve Italian, Greek and Moroccan food with a focus on herbs and spices.

“I love spices,” Forster said. “So the foods I serve will be unique to Milford. All food will be fresh and the sandwiches will be made on breads that some people in Milford have never heard of. It is going to be a really fun and interesting place. My food is different than My Sister’s Fault and Georgia House, so I think it will go over well. I am thrilled at the success of My Sister’s Fault. Those girls are literally living their dream.”

Forster is planning the new café to focus more on take out than eat-in. She plans to develop an online presence so customers can simply order and pay online, then stop in to pick up food. However, she also plans to have community dinners once a month as a fundraiser for local non-profits. Her first will be to raise money for hospice as she has been volunteering for the organization for some time. Sheridan will also carry Lavender Fields products in her café, offering cooking classes and holding occasional tea parties using Lavender Fields teas. She is also offering a line of homemade gelato in a variety of flavors that will be available at the café.

“I learned a lot operating two food businesses in downtown,” Forster said. “When I opened the first café, nothing was downtown. There was no music school, no art league, nothing at all, but I had customers from the start. I know that people will support a local business if the food is good. Catering was a big part of my business before and, the day I signed the lease, I got a call for a catering job in Dover. I think that will be an important part of this as well.”

Forster has submitted her plans to the health department and is awaiting their approval of the café. Her goal is to have the café open by early to mid-April. She would like to be open during the Farmer’s Market in order to provide lunch for those who are shopping downtown on Saturday.

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