Alibi V.20 No.23 • June 9-15, 2011 

Mina's Dish

A Cut Above

I try a new take on steak and peppers

When it comes to flavor, it’s hard to beat a well-marbled rib eye. But when it comes to cost without sacrificing flavor, I go for the flatiron. It comes from the top of the shoulder and is sometimes called a top blade, top boneless chuck or petite steak. It’s used in steak frites in restaurants, and it’s sometimes hard to find at a standard grocer. When trimmed out by a good butcher, a tough, sinewy membrane down its center is removed to leave a perfect steak for the grill.

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Eggs Benedict is a plateful of good mornin’.
Sergio Salvador salvadorphoto.com

Locovore

Cafe Green

Fresh ideas in seasonal cuisine

Meat, of all the ingredients a restaurant serves, is arguably the most deserving of care in how it is sourced. Unless, perhaps, the name of the restaurant in question is Cafe Green. At the three-year-old Downtown breakfast and lunch joint, the greens of both the salad and the chile persuasions are local. And some of the meat on the menu is too, if you consider Pueblo, Colo, to be local. (We do.)

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Veggie frittata
Sergio Salvador salvadorphoto.com

Locovore

Cafe Green Photos

The unpublished pics

We had some shots from Locovore’s recent visit to Cafe Green that we liked too much not to share ... kind of like that crème brûlée.

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