Nov 10 - 16, 2005 

The Dish

All the News That's Fit to Eat

By Laura Marrich

Have You Eaten at Bumble Bee's Baja Grill Yet?—Well, you should. The award-winning Santa Fe import has been around for five weeks in Albuquerque, and Duke City converts are swarming around the new spot at San Mateo and Montgomery. Bumble Bee's food is fast-casual Californian/Mexican that uses no lard, MSG, freezers or microwaves. It's similar in concept to California's Baja Fresh chain—right down to the self-serve salsa bar—but without the corporate heebie-jeebies. It's 100-percent local and seriously good eats. Watch for a second Bumble Bee's in Albuquerque, set to open in Nob Hill at the start of 2006.

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A seven-dish spread of Pho Linh goodness--spring rolls, beef noodle soup, grilled shrimp paste with sugar cane, loaf  leaf beef, beef with pickled leek, fried spring rolls and an avocado cream shake.
Jennifer Wohletz

Restaurant Review

Pho Linh

Seven degrees of beef

By Jennifer Wohletz

Burque beefaholics finally have an opportunity to unite for a good cause: consuming beef seven ways and supporting an as-yet-unknown new local restaurant, Pho Linh. For local lovers of great Vietnamese food, this place is like finding a diamond in your sandal.

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Emma loves popcorn.
Wes Naman

Food 101

Let's Get Popping!

A D.I.Y. primer on popcorn

By Laura Marrich

Films are just fine on their own, but every movie needs a big, buttery dish of snacks to really make it pop. Warm and light, salty and crackling under the kernel-busting pressure of your teeth, popcorn is best enjoyed when not-so-delicately shoved in the general direction of your mouth. Go ahead; ram it in by the handful. The flickering darkness of the theater makes it possible to eat like a total ape, even if you are in public. Just pray you can make it through the trailers with a few crumbs to spare.

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Food Events

By Laura Marrich

An Elegant Autumn Evening with Geronimo's Eric DiStefano

Voted Best Restaurant in Santa Fe in our 2005 Readers' Choice Restaurant Poll, Geronimo is internationally admired for the culinary mastery of Executive Chef Eric DiStefano. And thanks to the release of Geronimo: Fine Dining in Santa Fe in August 2004 (coauthored by Geronimo owner Cliff Skoglund and published by Ten Speed Press; $50), even home cooks can find themselves sitting at DiStefano's eclectic global table whenever the mood strikes.

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