Alibi V.13 No.14 • April 1-7, 2004 

Gastrological Forecast

When I win the Powerball, I'm going to quit this job and live a life of self-indulgence and shameless excess. Sleep ’til noon! Tuaca shots and table dancing all night! A fleet of Hummers in the seven-car garage of my Pueblo-Gothic mansion! But when I get tired of all the partying, I'll do some volunteer work. My first philanthropic effort will be to rewrite the menu of pretty much every restaurant in town. I will strive toward organization, simplicity, accuracy and correct spelling. No longer will Vietnamese cafés list 132 items, 42 of which are rice vermicelli and meat in different combinations. You will simply order vermicelli and then make your own combination from the list: beef, chicken, pork, shrimp, tofu, egg roll. You want enchiladas? You won't have to read three pages of menu, just make a small series of decisions: yellow or blue corn tortillas, beef or chicken, red or green, rolled or stacked, à la carte or plate. I'll give unusual dishes appetizing names and descriptions that actually mean something (I'm sure there's a better way to describe a bowl of soup with well done beef, tendon, tripe and fat). And I'll ban overly confusing terms from the menu. If Scalo wants to serve poussin, fine. But I'm calling it young chicken.

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Laura Marrich

The Dish

All the News That's Fit to Eat

March 12 was the last day of lunch service at Monte Vista Fire Station (Central and Monte Vista NW). Chef Tony Nethery decided to focus his efforts on the already tempting dinner menu and expand the upstairs bar's snack menu. The restaurant now opens at 5 p.m. “Dinner-only is a blast,” Nethery says. “I'm really working on the bar menu, making more nice, small plates. They're not tapas, but like that.” Ted Nicely, Monte Vista's pastry chef, says he's happy to have more time for one of his favorite activities: making ice cream. Nicely offers four or five ice creams and about as many sorbets, in flavors ranging from milk chocolate-hazelnut to raspberry balsamic, guava and pecan praline. His ice cream sandwich is made with flourless chocolate brownies flavored with orange zest, cinnamon and pistachios, on either side of a disc of Earl Grey and coffee-cardamom ice cream. Go ahead, pause for a moment and try to imagine how all those flavors come together. I, for one, plan to take one for the team and try it out in person.

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Laura Marrich

Chewing the Fat

Gold Street Caffé Shines Brightly at Night

A chat with Matt Nichols, chef and general manager

Gold Street Caffé (218 Gold SW), a popular sidewalk spot for breakfast and lunch, began serving dinner Tuesdays through Saturdays. This development is one of many changes Matt Nichols has planned for the coming months.

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Dining Out Special

Ho-hum on Homemade Ham? Eat Out!

Our guide to some of the most appetizing possibilities

Few things work up a bigger appetite than a hot, sunny day spent sitting in church, making the family rounds and chasing after a gaggle of pint-sized egg-hunters who are deliriously hopped up on sugar. After you factor in the time it'll take to clean the puddles of food coloring and egg bits off your floor, you've got to wonder if your sanity is worth a few more hours spent in the kitchen. (It's not). Maybe you can't cook in the first place. Maybe the glare of your mother's pristine cast iron skillet taunts you every morning with memories of perfectly flipped pancakes that you'll never be able to reproduce. No matter. Easter is the brunch holiday, so do it up! This year, leave the work to the professionals and start a new family tradition at one of these excellent restaurants. Or make plans to dump the kids off with relatives and take a few hours of mimosa-induced respite with your loved one. Either way, someone else gets stuck with the dishes.

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Image via Pixabay

EVENT HORIZON ()

Taste History In A Fun Way

Taste the History of Chocolate IV

Farm & Table hosts their Taste the History of Chocolate IV on Monday, Jan. 20 from 6 to 9pm. Tickets for this event are $93, though you can splurge and pay $118 to take it with wine pairings, and leads you through the rich, decadent history of everyone’s favorite snack. This time around, be treated to some fascinating information about the heavy travel cacao went through to get to Chaco Canyon over 1,000 years ago. The guest chocolate maker Steve Prickett, from Eldora Chocolate, and Dr. Patricia Crown, who led the team that learned so much about the history of cacao at Chaco Canyon, are the guests of honor. For more info on how to get your hands on these sweet treats, email reserve@farmandtablenm.com and guarantee a spot before it's gone.

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Image via Pixabay

EVENT HORIZON ()

Warm It Up Right

It's Chai Time

Learn to make a hot cup of masala chai and learn about the history and culture of chai in India with all ingredients provided. Registration required.
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Chowtown Restaurant Guide

Get Out There

It’s summer in Burque and myriad patios await your presence. Snap the kids out of their bought air-and-video game trance for an outing that culminates in the joyful consumption of healthful and delicious paletas—no, really!—or invite some colleagues and comrades out to smash the swanky local rooftop bar scene with you. If you’re looking for a more pastoral vibe, get your farm-to-table on in Albuquerque’s resplendent North Valley. Here are a handful of our favorite patios in The Duke City. Don’t neglect to slather on some sunscreen and install a rideshare app (such as Uber, Lyft or zTrip) on your smartphone ... in case you over-hydrate.

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