May 6 - 12, 2010 

A stir-fry of pickled mustard greens and squid comes with a pile of sticky and mildly fragrant rice.
Sergio Salvador salvadorphoto.com

Restaurant Review

Saigon Far East

An exotic flavor trip

By Ari LeVaux

Breaking up the long menu at Saigon Far East are bold descriptions of the food that lack neither color nor modesty. Consider the bun bo hue: “We are proud to introduce this famous spicy bowl of soup which was located in Central Vietnam,” the menu crows. “A combination of sliced and well cooked beef shank and slowly cooked pork hock sliced. This bowl will spark your imagination and take you far away.”

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ABQ Beer Geek

By ABQ Beer Geek

Trekkies Have Nothing on Us

I can’t remember any of their names, but they are all my best friends. That’s how I regard the thousands of beer geeks who made the pilgrimage to Munster, Ind., for the annual Dark Lord Day. Not the Satanist convention it sounds like, Dark Lord Day is a holy grail trek for people like me. It’s the one-day release of Dark Lord Russian Imperial Stout, a 13 percent ABV beer that ranks among the highest-rated and hardest to find beers in the craft world.

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