Chewing the Fat
Catching Up with Tom White of Two Fools Tavern
The founding owner of Scalo and Il Vicino tries his hand at an Irish pub concept in Nob Hill
Your career in the New Mexico restaurant community has been going on for close to 25 years now. How did you get started?
Executive Chef, Two Fools Tavern
Deep-frying may well be an official Scottish national pastime, pursued with the same extremist zeal as soccer hooliganisms and pub patronage. (And chances are, if you're enjoying one, the other two aren't far off.) Sink your teeth into a breaded and fried hardboiled egg and you'll understand why.
Do you know of any Salvadoran restaurants in the Albuquerque/Santa Fe area?--A reader posed the question to me last week, and I was stumped. "I'm jonesing for a pupusa [fried pork-and-cheese-stuffed corn tortillas] and heard there is a restaurant here," he said, "[but] I just can't seem to find it anywhere." Former Alibi Food Editor Gwyn Doland says she's heard similar rumors, but can't put a trace on one either. So I'm turning to you, our voracious readers. Have you heard of a place that serves Salvadoran cuisine? The best advice will be rewarded with coupons good for a night on the town in Albuquerque, and I'll publish your findings right here in the paper. In the meantime, here's a tasty morsel to motivate your search.
The fish soup is sssmmokin’
There are a million Chinese food restaurants in Albuquerque. OK, maybe not quite a million, but definitely a multitude. What sets one apart from the herd? Ho Ho has a rep for being über cheap (you could buy the entire place for $10), Chow’s is in business with the white tablecloth treatment and China Star has the biggest pile of cold shrimp I’ve ever peeled into. This leaves a few categories open for the taking, such as best background cricket noises and best place to get stewed chicken feet.