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permalink: http://alibi.com/blog/articles.html?desired_user=larrymcg
CommentsRe: Restaurant Review: OM Indian Fine Dining
Urbanspoon lists 12 restaurants in the Duke City that serve Indian food. Larry's Albuquerque Food Musings awarded OM its 2012 Best Newcomer of the Year on November 9, 2012.
Rez Dog. Wopila.
The Cubano ain't authentic and the Mufaletta ain't authentic, but they sure are goor. Especially when washed down with a pint of Slow Down Brown. Great brew, which is usually available at the other Il Vicino places.
Every now and then, something new and different pops up on the local food scene. I found the goat pepper soup so good that it will break my Phở addiction. Read my review on Larry's Albuquerque Food Musings.
Maxime of Torinos' @ Home makes an outstanding ossobucco. Among the very best that I've ever had. Anyplace. 
I am a bread pudding freak, a trait that I share with my friend Gil Garduño. Here's a short list: Larry’s Bread Pudding Hall of Fame: 1. Lambert’s (Taos) ♥ 1. Barry’s Oasis [tie] 3. St. Clair Winery & Bistro 4. Two Fools Tavern 5. Indigo Crow Cafe 6. Cajun Kitchen (Closed March 12, 2011. RIP) My other faves can be found listed at Larry’s New Mexico Hall of Fame I'm just sayin'.... Last edited [10/27/11 1:36 PM]
Can museum food be really good? You betcha. In Albuquerque, there are two museum/cultural centers that serve examples of the best New Mexican food in the area: La Fonda del Bosque Cafe in the National Hispanic Cultural center) and the best Native American food in the Pueblo Harvest Cafe in the Indian Pueblo Cultural Center, Washington DC has the Mitsitam Cafe in the National Museum of the American Indian on the Mall. The Slate Cafe At the Museum needn’t take a back seat to any of these. Good company to be among. Read ny full blog post on Larry's Albuquerque Food Musings....
Agree or Disagree? I have some minor issues with this popularity contest list. Generally a good job, but you should read my comments on my blog — Larry's Albuquerque Food Musings.
An Albuquerque Treasure. Expect the Unexpected.... [ Mon May 16 2011 7:50 AM ]
Andrea Lin writes elsewhere on Urbanspoon, "Statement: all of the chefs at Jennifer James 101 know how to cook. They'll take stuff you already like and make it crazy good, and they'll take stuff you think you don't like and completely change your mind." I cannot improve on this concise and factual statement. Jennifer James, Nelle Bauer, and Kelly Burton are magicians with fresh and sometimes unusual ingredients. This is basic stuff (101) deftly prepared and beautiful to look at.Jane and I chose this place to celebrate our 34th wedding anniversary. Excellent choice. This is a smallish (the Fire Marshall allows 41 person occupancy) room with closely packed tables filled with 39 smiling diners as we walked in. Our server, Jim, expertly guided us through our menu choices. We chose ·Simple Salad of Wild Foraged NM Greens, ·Crab-Stuffed Mushrooms with Hollandaise, ·Grilled Lamb with Coconut Cream, Asparagus, Mimolette, ·Grilled Mahi-Mahi on Couscous and Carrot Purée, surrounded with Chermoula, ·Strawberry Icebox Pie, and ·Lavender Crème Brûlée (with Los Poblanos' Sweet Melissa Lavender). Our meal started with Korean Pickles (cucumber and onion), small loaves of freshly baked bread, and the butter-mix-of-the-day: a balsamic-brown sugar butter. Excellent. Jane's salad was beautifully done - tasty, fresh and crisp. Each of the other dishes could win best-of-breed in any competition. The Mahi-Mahi would go on to win best-of-show. Simple ingredients expertly combined into unbelievably good tastebud treats. I have described these treats in separate reviews on my Urbanspoon pages complete with photos. I accompanied my meal with a half-bottle of Frog's Leap Sauvignon Blanc from Napa Valley. Perfect with the Mahi-Mahi. We finished our feast with a press of Michael Thomas coffee, which was served with your choice of real sugar or stevia. Not needed. Drink it straight. The servers at JJ101 are very knowledgeable and are there when you need them and not there when you don.t. This is a very comforting place. I now know why all the diners were smiling (me too): The chefs transform simple and fresh high-quality ingredients into something that is crazy good. And that, gentle readers, is why I shall return here as often as I can. Last edited [5/16/11 7:52 AM] | 
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