   | restaurantV.21 No.33 | 8/16/2012  Eric Williams ericwphoto.com Dish JockeyVegan Sushi?Loving VeganLike the increasingly popular vegan versions of Thai food that are popping up around town, sushi is starting to catch the Tofurky Syndrome. This is what I call the attempt to make animal-product-like food out of animal-product-free ingredients—Tofurky being, essentially, tofu in the shape, color, and arguably flavor and texture of turkey. In the Thai restaurants that go vegan, this translates into a colorful assortment of protein pretenders that you can’t help but be impressed by, even if you think it’s a bit silly.
Rowdy’s Dream Blog #260: Extracted molars and crab spiders.I am sitting with friends at a table in a restaurant. Our waitress takes our order in a spiral notebook. She has long curly red hair. She drops a small bottle onto our table. It contains two extracted molars with spiraling roots and two live crab spiders. Add a Comment V.21 No.30 | 7/26/2012  Eric Williams ericwphoto.com LocovoreBen Michael’sThe house that Ben builtIf you’re on any kind of schedule, you should probably avoid Ben Michael’s restaurant on even a half-busy evening. The slow-moving spectacle that often passes for service will be frustrating if there’s some other place you need to be. But if you aren’t in a hurry, that same chaos could pass as entertainment. And if you show up during a quiet lunch hour and you’re the only one there, expect to be treated like royalty.
 
V.21 No.28 | 7/12/2012  Eric Williams ericwphoto.com LocovoreThe Harvest TruckCSA powerhouse unveils organic meals on wheelsA food truck, like a restaurant, is a logical vehicle for a farmer to add value to his or her product. It seems like an obvious idea, but until the Skarsgard Farms’ Harvest Truck got on the road, no area farms had stepped up to that plate. Now a month into this endeavor, farm/truck owner Monte Skarsgard has a contract with UNM to sell food at the Duck Pond five days a week starting in August. He says he already has plans for a fleet of trucks.
V.21 No.25 | 6/21/2012  Eric Williams ericwphoto.com LocovoreTía Betty Blue’sWhat’s red and green and blue all over?The appeal of Tía Betty Blue’s might seem skin-deep at first. The paint is fresh. The food comes fast enough to service a drive-thru window. A collection of bottled soda pops is so vast, it could be a gimmick. And the image of a raven-haired hottie—Tía Betty Blue, presumably—stares you down from the sign, the walls, the menu. But despite its candy-coated veneer, Tía B’s means business. The food is simple but thoughtful, and it’s different. And as long as food is the priority, who cares how cute the servers are?
Rowdy’s Dream Blog #252: Hummingbirds covered with frost.I have left my black and blue butterflies in the back yard at my parents’ house. I go out to get them but we've had a cold snap in the night. Hummingbirds covered with frost are barely able to hover near the house. One of them lands in my hand and I cover it and carry it inside. The trip takes a very long time. There is now no time to return to get the others. A weird tenant guy runs a restaurant in their basement. He has a sign out on the street. V.21 No.22 | 5/31/2012  Eric Williams ericwphoto.com LocovoreHoly CowThe omnivore’s deliveranceMore and more, hamburgers are treated as high art. And Holy Cow is among Albuquerque’s vanguard of upscale burger parlors. The outdoor patio—on Central where Bob’s Fish and Chips used to be—is protected by a corrugated roof. Inside, you can dine on hamburgers at a table or the bar. The feeling is rowdy and friendly. A portrait of a single word, “burgers,” hangs from an otherwise bare wall.
V.21 No.19 | 5/10/2012  Eric Williams ericwphoto.com LocovoreIVB CanteenDrink up, chow downIl Vicino Brewery Canteen off I-25 is worth going out of your way for tasty artisan sandwiches and fresh-brewed beer.
V.21 No.14 | 4/5/2012  Eric Williams ericwphoto.com LocovoreFarm & TableThis market basket overflows with surprisesThe “farm to table” movement—or “field to fork,” or “farm to plate,” and so on—has been gaining traction in every corner of the country, and Albuquerque’s newest member of this growing club didn’t mince words when deciding on its name. After a long winter of teasing us via its Facebook page, Farm & Table finally opened on Fourth Street between Paseo and Alameda. The setting is gorgeous, inside and out. The food walks the walk and is reasonably priced for what you get. And the chef, Ka’ainoa Ravey, is a freaking genius.
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