Sep 13 - 19, 2007 

The Dish

By Laura Marrich

A Spot o' Gelato: Part II

The last installment of “The Dish" talked about two gelaterias that opened in Albuquerque late this summer. (A quick "refresher": Gelaterias serve gelato, an Italian ice milk dessert that's lower in fat and calories than ice cream.) Well, that's not true—I talked about one, Ecco Gelato in Nob Hill, and hinted at the other.

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La Quiche Parisienne Bistro does   croque monsieur   ($7.99) the traditional way—with cheese on top.
Tina Larkin

Restaurant Review

La Quiche Parisienne Bistro

Simplicity in the city

By Jennifer Wohletz

La Quiche Parisienne Bistro is a modest sandwich shop and real French bakery located in Downtown's Fourth Street mall. Proprietors Sabine Pasco and master baker Bruno Barachin (along with sole employee Marie-Pierre) do better than grow flowers in the desert—they get out of bed at 2 a.m. and bake. And bake and bake some more.

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Cocktail Culture

A Shot of Mexican Culture

Tequila done right for Dieciséis de Septiembre

By Maren Tarro

Americans have a way of getting foreign culture all wrong. (Maybe other countries do it, too, but right now it's most fashionable to bash Americans.)

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