Alibi V.13 No.14 • April 1-7, 2004 

Gastrological Forecast

When I win the Powerball, I'm going to quit this job and live a life of self-indulgence and shameless excess. Sleep ’til noon! Tuaca shots and table dancing all night! A fleet of Hummers in the seven-car garage of my Pueblo-Gothic mansion! But when I get tired of all the partying, I'll do some volunteer work. My first philanthropic effort will be to rewrite the menu of pretty much every restaurant in town. I will strive toward organization, simplicity, accuracy and correct spelling. No longer will Vietnamese cafés list 132 items, 42 of which are rice vermicelli and meat in different combinations. You will simply order vermicelli and then make your own combination from the list: beef, chicken, pork, shrimp, tofu, egg roll. You want enchiladas? You won't have to read three pages of menu, just make a small series of decisions: yellow or blue corn tortillas, beef or chicken, red or green, rolled or stacked, à la carte or plate. I'll give unusual dishes appetizing names and descriptions that actually mean something (I'm sure there's a better way to describe a bowl of soup with well done beef, tendon, tripe and fat). And I'll ban overly confusing terms from the menu. If Scalo wants to serve poussin, fine. But I'm calling it young chicken.

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Laura Marrich

The Dish

All the News That's Fit to Eat

March 12 was the last day of lunch service at Monte Vista Fire Station (Central and Monte Vista NW). Chef Tony Nethery decided to focus his efforts on the already tempting dinner menu and expand the upstairs bar's snack menu. The restaurant now opens at 5 p.m. “Dinner-only is a blast,” Nethery says. “I'm really working on the bar menu, making more nice, small plates. They're not tapas, but like that.” Ted Nicely, Monte Vista's pastry chef, says he's happy to have more time for one of his favorite activities: making ice cream. Nicely offers four or five ice creams and about as many sorbets, in flavors ranging from milk chocolate-hazelnut to raspberry balsamic, guava and pecan praline. His ice cream sandwich is made with flourless chocolate brownies flavored with orange zest, cinnamon and pistachios, on either side of a disc of Earl Grey and coffee-cardamom ice cream. Go ahead, pause for a moment and try to imagine how all those flavors come together. I, for one, plan to take one for the team and try it out in person.

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Laura Marrich

Chewing the Fat

Gold Street Caffé Shines Brightly at Night

A chat with Matt Nichols, chef and general manager

Gold Street Caffé (218 Gold SW), a popular sidewalk spot for breakfast and lunch, began serving dinner Tuesdays through Saturdays. This development is one of many changes Matt Nichols has planned for the coming months.

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Dining Out Special

Ho-hum on Homemade Ham? Eat Out!

Our guide to some of the most appetizing possibilities

Few things work up a bigger appetite than a hot, sunny day spent sitting in church, making the family rounds and chasing after a gaggle of pint-sized egg-hunters who are deliriously hopped up on sugar. After you factor in the time it'll take to clean the puddles of food coloring and egg bits off your floor, you've got to wonder if your sanity is worth a few more hours spent in the kitchen. (It's not). Maybe you can't cook in the first place. Maybe the glare of your mother's pristine cast iron skillet taunts you every morning with memories of perfectly flipped pancakes that you'll never be able to reproduce. No matter. Easter is the brunch holiday, so do it up! This year, leave the work to the professionals and start a new family tradition at one of these excellent restaurants. Or make plans to dump the kids off with relatives and take a few hours of mimosa-induced respite with your loved one. Either way, someone else gets stuck with the dishes.

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Photo courtesy of La Luna Bakery

EVENT HORIZON ()

The Itis

CBD-Infused Dinner

CBD has become a homeopathic miracle drug for not only the 505, but for a lot of folks in this country. For those suffering from anxiety, it's like all-natural Xanax. Experiencing pain? It can be more useful than ibuprofen and lidocaine. Its uses barely scratch the surface in this little blurb. La Luna Bakery and Café hosts its first CBD-infused dinner to show off the vastness of what can be done with this phenomenon. On Wednesday, Dec. 19 from 6 to 10pm the bakery, who are active members of the James Beard Foundation, partner with ABQ Barkeeps and Chef Robin Valdez for a four-course, medicated masterpiece. Those 18 and over can purchase a ticket for $75 and enjoy a full spectrum of flavors, not only in the thoughtfully prepared food, but from the delectably curated terpenes in each dish. The evening isn't complete without CBD-infused cocktails and dessert. While eating and chilling, receive some knowledge from Nature's CBD and Oils as they provide an education workshop during the meal.
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Chowtown Restaurant Guide

Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.