locavore


V.21 No.11 | 3/15/2012
Rib eye is ground in-house for a burger special.
Eric Williams ericwphoto.com

Locovore

Bliss

Sandwiches with a slow food ethos

By Ari LeVaux

Restaurants that advertise their use of local ingredients are becoming more commonplace. But for whatever reason, they rarely seem to appear in strip malls near major freeway exchanges. Bliss Sandwich Spot-N-More stands alone in that regard (it’s one of the storefronts at The Pavilions at San Mateo, right off of I-40) and in many other ways, most of them charming.

Google Earth icon Map Icon

[ more >> ] [ permalink ]

V.21 No.9 | 3/1/2012
Hwy. 165 will never be the same again.
Sergio Salvador salvadorphoto.com

Locovore

The Seasonal Palate

Metropolitan food truck parks in Placitas

By Ari LeVaux

Like many culinary school graduates (Seattle Culinary Institute, class of ’99), Chef Kimberley Calvo wanted her own restaurant. But Calvo realized it was a bad idea. “The more I looked into what it entails in terms of money and financial backing, it wasn’t feasible in this economy,” she says.

[ more >> ] [ permalink ]

V.21 No.7 | 2/16/2012
Vieiras a la cubana  : seared scallops over plantains and cilantro mojo, topped with an avocado pico de gallo
Sergio Salvador salvadorphoto.com

Locovore

Pasión Latin Fusion

A green-chile-infused tour of Latin America

By Ari LeVaux

Being a generalist might be a good thing if you’re, say, a Renaissance man or a contestant on “Jeopardy!” With food, though, I prefer my chefs to focus on one area of expertise. But that doesn’t apply to Pasión Latin Fusion.

Google Earth icon Map Icon

[ more >> ] [ permalink ]

V.21 No.5 | 2/2/2012
Lamb tagine
Sergio Salvador salvadorphoto.com

Locovore

Kasbah

The bastilla king is back

By Ari LeVaux

King’s bastilla has to be one of the craziest things I’ve ever eaten. A specialty at Kasbah, it looked like a flying saucer constructed out of phyllo dough. It was stuffed with a mix of chicken, almonds, cinnamon and eggs, then was dusted with sugar and splashed with rosewater. The flavors took off in so many ways at once I could hardly keep track of them all. I didn’t even know if I liked it, but I kept eating it.

Google Earth icon Map Icon

[ more >> ] [ permalink ]

V.21 No.2 | 1/12/2012
Chef/Co-owner Jesus Rivera makes a mean plate of huevos El Salvadoreños.
Sergio Salvador salvadorphoto.com

Locovore

Tune-Up Café

Culinary crossroads follows its own path

By Ari LeVaux

The Tune-Up Café is where the cool people in Santa Fe go. Not the ones who honk their horns while almost running me over by the Plaza, but the kinds of folks who look like they would be my friends if I lived there. That’s a good thing. Because when the small adobe restaurant is packedas it often isyou’re usually within three feet of multiple strangers, some of whom might be sharing your table.

Google Earth icon Map Icon

[ more >> ] [ permalink ]

V.21 No.1 | 1/5/2012
Sous Chef Stephen Wood lends a hand in Bob’s kitchen.
Sergio Salvador salvadorphoto.com

Locovore

Chez Bob

Worth the encore

By Ari LeVaux

Chez Bob is a little bit elegant or a little bit awkward, depending on your perspective. Mine changed dramatically between my first visit, two years ago, and my recent return. After writing the place off, I was drawn back by rumors of major improvements in both service and food.

Google Earth icon Map Icon

[ more >> ] [ permalink ]

V.20 No.51 | 12/22/2011
A freshly ground Monte Vista burger
Sergio Salvador salvadorphoto.com

Locovore

Monte Vista Fire Station

N.M. beef burns down the house

By Ari LeVaux

It's amazing how a building as big and beautiful as the Monte Vista Fire Station can stay so hidden. The only Pueblo Revival-style fire station in, well, anywhere was built just before World War II and put up for sale in 1972, when it was no longer big enough for a new breed of fire trucks. Hoses used to hang from the roof of the tower all the way to the garage, which is now the dining room of the Monte Vista Fire Station bar and restaurant.

Google Earth icon Map Icon

[ more >> ] [ permalink ]

V.20 No.50 | 12/15/2011
Ari LeVaux

Locovore

Winter Market Report: Santa Fe

Santa Claus is coming to lunch

By Ari LeVaux

We associate growers’ markets with summer, and for good reason. That’s normally when stuff grows. Thanks to a combination of old-fashioned tactics and newfangled technology, however, farmers have figured out ways of extending the season. And if you’re out to absorb some social cheer as winter sets in, stock up on staples, and wolf down a breakfast burrito and a coffee, there’s no finer place than the Santa Fe Farmers Marketthe state’s largest, oldest and arguably best.

Google Earth icon Map Icon

[ more >> ] [ permalink ]

View desktop version