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The restaurant‘s quict, relaxing atmosphere makes it ideal for a busiâ€" ness lunch. The lunch menu, which feaâ€" tures lunches starting at $6.00 for a 1 pee. fish & chips, is available until 4 p.m., includes a selection of fish, salads â€" which are made with fresh, organic greens â€" and sandwiches. Baker‘s Cove And the restaurant brews the best tea in town, Karolyn says. "We‘ve got a lot of English customers, and they like a good cup of tea." They serve black, green, Earl Grey, decaffeinated and herbal teas. All their coffee is fairâ€"trade and organic."People really love it." The chefs at Baker‘s Cove try to accommodate people with food allerâ€" gies. So, for instance, people who are sensitive to gluten can have their fish grilled with rice flour or poached. For dessert, Baker‘s Cove offers a selection of homemade delicacies, including its specialty key lime pie. which costs $4.50 a slice. They also serve rice pudding, iceâ€" cream sundaes, lemon meringue pic and fruit pies. JANUARY CLEARANCE NOW ON Sweaters + Sport Shirts « Quterwear + Clothing 355 Erb Street West, Waterl00 (between Fischerâ€"Hallman & University ) 746â€"2530 www.bakerscoveseafood.ca DBakex‘s Couve SEAFOOD RESTAURANT 50 Westmount Rd. N., Westmount Place, Waterioo 886â€"7070 The wheelâ€"chair accessible restauâ€" rant is open on Sundays to Thursdays from 11:30 a.m. to 8 p.m.; Fridays from 11:30 a.m. to 9 p.m.; and Saturdays from 4 p.m. to 9 p.m. Karolyn encourages people to call §19â€"746â€"2530 for a reserâ€" vation or takeâ€"out order. For more inforâ€" mation on the restaurant, go to www bakerscoveseafood.ca also has a takeâ€"out menu, arrd many cusâ€" tomers call and order their dinner on the way home from work. The restauâ€" rant is also taking part in the Menu Miles program; customers can collect points with each meal and eventually get a free one. Baker‘s Cove, at 355 Erb St. W., has been in business for 20 years; Karolyn bought the company almost two years ago after working there for 15 years Many of her employees have also been working there for a long time. "I‘ve got the best staff," she says, adding they always try to please the customers. Karolyn‘s son, Alan, is the restaurant‘s chef."He‘s really a perfectionist. Quality is first with him."