  | The DishA Spot o' Gelato: Part IIThe 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.
 Tina Larkin Restaurant ReviewLa Quiche Parisienne BistroSimplicity in the cityLa 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.
 Cocktail CultureA Shot of Mexican CultureTequila done right for Dieciséis de SeptiembreAmericans 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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