NEW BEDFORD — Food journeys can begin in many ways. This one started back in May.

I first heard of Me and Ed’s when news surfaced that the Brock Avenue staple was being put up for sale.

That’s no longer the case, so why not follow up on that news by seeing what this neighborhood favorite has to offer.

Last week Allyssa and I dined at Me and Ed’s and we can confirm not only is it still open, it’s a place that deserves a visit, especially considering its location.

There just aren’t many spots in the city where you could roll off the beach and into a restaurant that sits next to a creamery.

We arrived on a Wednesday night at around 6 p.m. There were a few tables taken, but plenty of open seats still available.

The decor welcomed us into a country farmhouse feel and one didn’t appear to be updated in a while. You could forget you weren’t too far from the ocean. Exposed wood beams hung overhead. The walls popped up at us as the top layer of cement or putty formed what looked like three-dimensional scalloping mixed with waves.

We sat down not expecting to order cocktails, but the specials left us no choice.

The cranberry Moscow Mule enticed me, while the local apple cider sangria called out to Allyssa. Each lived up to our expectations. The mule reminded me of Cape Codders I’ve had in the past. It blended the cranberry and mule flavors for a fresh taste.

Allyssa’s sangria arrived with brown sugar around the rim. The drink offered a delicious sweet apple cider taste.

To start, we made it no further than the first appetizer listed: Papa Lou’s Grand Slam ($11.99), which came with buffalo tenders, cheese sticks, broccoli cheddar poppers and onion rings.

The five-page menu covers as much as anyone could want from an Italian flavored restaurant. It covered seafood, pizza, pasta, sandwiches and “lite fare.”

A number of options intrigued me including the haddock casino ($14.99), chicken Parmigiana ($13.99) and the dish in the sandwich variety ($10.99). The chicken and steak tips comb ($18.99) also sounded good, especially the Cajun chicken variety with tips served over rice pilaf.

However, Allyssa went with my second choice: baked stuffed chicken breast ($13.99), which was filled with homemade stuffing and topped with supreme gravy. It came with two sides and Allyssa chose garlic mashed potatoes and rice pilaf.

My choice also fell within the “House Favorites” category — the baked lasagna. The menu described it as “Pete’s secret recipe of pasta layered ricotta and Parmesan cheese” topped with meat sauce. I chose a salad as my side.

We were also brought garlic bread when we sat down. I felt it would mix well with my selection.

Our appetizer soon arrived and the portion size was impressive. Sometimes the mixed bag of starters only provides a taste or two of each item. Papa Lou’s Grand Slam offered more than enough for Allyssa and I to try each more than a few times.

The chicken tenders and broccoli poppers looked and tasted homemade. The onion rings and cheese sticks appeared store bought. Neither were bad, but also didn’t impress. The onion ring offered a bland taste. The cheese in the cheese stick was more rubbery than melted.

I should also point out my side salad was also forgettable.

I had to get the negative out of the way and quickly, because everything else served us was delicious.

The broccoli cheddar bites starred on the plate for Allyssa. The mix between breading, cheese and broccoli equaled perfection. We wished there had been a few more to sample. Next time we’d consider just ordering the bites and the tenders. For me, they championed the dish.

I chowed down four or five pieces of chicken before Allyssa could grab a second. The breading was thin but just enough to provide a nice taste on the tender. The chicken was tender and melted in your mouth. Combined with the buffalo sauce and a dip of blue cheese, I referred to them as the best boneless buffalo wing I’ve tasted along the SouthCoast.

I’m currently debating running there for lunch now as my mouth waters thinking about them.

Our entrees soon arrived and matched the high bar set by the tenders and broccoli bites.

Allyssa received an early Thanksgiving treat as gravy cascaded down the chicken on her plate.

A fan of stuffing — who isn’t? — she raved about the stuffed bird. The chicken matched the same taste and cooking of the tenders. Each bite was tender, and when mixed with the gravy and stuffing, created a bite that caused reason to return.

The masterpiece of chicken, stuffing and gravy made us forget about the mashed potatoes and rice pilaf. Each side, though, stood as welcomed additions to the plate. The mashed potatoes were handmade offering small chunks that blended well with the plate. The rice was cooked well.

I also enjoyed the cranberry sauce that came with the dish. It wound up acting as a dessert.

My lasagna came in a deep metal dish. A spoon sat beside it. I had never eaten lasagna with a spoon so I initially went for the fork. With no real success of grabbing pasta, I thought, they must know what they’re doing, and I picked up the spoon.

The utensil allowed for me to scoop down to the bottom of the bowl, mixing ricotta, pasta, Parmesan and meat sauce into one delicious bite. I would concur that it is Pete’s special recipe as I had not tried lasagna like this before. It was made for one serving rather than a large sheet cut into pieces. The pasta also appeared unique. I enjoyed every bite.

The meat sauce was more sweet than bitter and worked with the pasta that was cooked well. No ingredient overpowered another.

In a blow to my ego, I was only able to finish half the dish. However, it turned into a win for my Thursday lunch-eating self.

Allyssa’s dish also conquered her appetite as we left no room for dessert.

All the more reason for second visit.

We left with a bill that came to $58.27 before tip.