Food And Beverage

food and beverage

V.29 No.31 | 7/30/2020
pickled veggies
Xanthe Miller

Know Your Ingredients

That’s Quite a Pickle!

Preserve your veggies for future feasts

If the monsoons have sent your garden into overdrive in the last few weeks, you're likely looking for a way to deal with the bounty once your crisper drawers fill up. One quick option is to pickle something!
V.29 No.29 | 7/16/2020

Food for Thought


New Mexico Restaurant Association campaign leaves bad taste in mouth

The #LetUsServe campaign, being hosted by the New Mexican Restaurant Association, is a digital peaceful protest wherein restaurant employees within the state hold up signs, asking Governor Lujan Grisham to pretty please reopen indoor dining for restaurants.
V.29 No.28 | 7/9/2020
Melted cheese is always a win.
Dan Pennington

Restaurant Review

Familiar and Forgotten

La Placita Dining Rooms offers comfort and nostalgia

Dining in the time of corona means social distancing, which is something La Placita Dining Rooms pulls off with ease. The amount of space they have means that you could have 50 people dining in the same building and you might not ever see them.
V.29 No.27 | 7/2/2020
Think about everything you touch, and the level of time it takes to clean up after.
Dan Pennington

Food for Thought

Service Industry Faces More Challenges During the Pandemic

It takes two to tango to make restaurant service function

With restaurants cautiously reopening throughout June, it’s become a weird trek back out into a world we once knew, with some of us hoping to sit down and eat something that isn’t burned and unseasoned by our inattention in the kitchen. For restaurant owners this has become a double-edged sword.
V.29 No.19 | 5/7/2020
photo courtesy Roadrunner Food Bank

Food News

Local Food Banks See Decline in Their Bread and Butter

Demand Rises as Donations Drop

Food banks are seeing a steep rise in the number of people in need of food but an increase in costs too. with a decrease in donations.
V.29 No.18 | 4/30/2020

Food News

Don’t Bite the Hand that Feeds You

Keep Calm and Support Local Farmers damnit

As with every other underlying problem, COVID-19 has illuminated the importance of having a resilient local food system. We’re realizing that local food supply is a necessity—and should be made a permanent part of our food shopping choices as a hedge against uncertainty.
V.29 No.13 | 3/26/2020
Dion’s pizza
Dan Pennington

Food for Thought

On Metaphors and Pizza

Dion’s delivery is a welcome change during the end times

We’ve been told for years that it was logistically impossible. In terms of infrastructure, Dion’s just didn’t have any way to implement a delivery system. Yet, here in the midst of the storm, Dion’s rolled out the necessary changes to deliver, making sure pizzas got where they needed to be.
V.29 No.12 | 3/19/2020
in case of emergency, break glass
Dan Pennington

Food News

No Time For Panic

Locals come together and create community support

With rapid shifts in what can and cannot happen within a restaurant, there is unease from everyone about what will happen to our favorite dining establishments as eating out will evaporate over the next few weeks.

Food for Thought

Toilet Paper Won’t Save You

A guide on stocking up responsibly

Let’s say maybe you’ve never had to rely on cooking at home for two weeks straight before, and you don’t want to risk going out to eat. What should you grab to be stocked up and happy, without overstocking?
V.29 No.11 | 3/12/2020
One of the many things you can choose to chow down on at Sawmill Market.
Eric Williams Photography

Restaurant Review

A Food Hall For All

Sawmill Market is set to be the next big thing in eating

Locally owned businesses growing into huge spaces is fantastic, but isn’t it more fun to have a location with a little bit of everything for everyone? Smaller local businesses can finally get a foothold and step up with a new place called Sawmill Market, New Mexico’s first food hall.

Eater's Digest

St. Patrick’s How To Guide

As next week is the unofficial spring kick-off, St. Patrick’s Day (March 17), we’ve got some celebration tips to help keep you green and happy.
V.29 No.10 | 3/5/2020
Not one part of this meal is bad.
Eric Williams Photography

Restaurant Review

Let’s Roll, S-A

S-A BBQ brings the smoke to Green Jeans

S-A BBQ is still fresh, having been open for just over three months and they’ve hit the mark with good food, carving out a unique identity at Green Jeans.
Alexis Garza

Food News

A Dark Roast Is Rising

Casa De Luna preps to open Downtown

It’s fair to say that when it comes to being iconic in Albuquerque, our coffee shops hold the award. Now, we face new contender, Casa De Luna.
V.29 No.9 | 2/27/2020
Eric Williams Photography

Restaurant Review

Danny Loves Choche

Don Choche brings authentic Mexican to Nob Hill

Don Choche has brought their style to Nob Hill in a location brimming with restaurants and they’ve found a niche that allows them to stand uniquely above others with their immense servings and incredibly affordable pricing structure. You owe it to yourself to get in there now, before it becomes the next go-to spot that has you waiting outside for a chance to sneak in for a bite.
Get ready for an Italian experience unlike anything in the city.
Sunny 505

Food News

M’Tucci’s Twenty-Five Brings Italy To You

A new venture with new ideas

You may have eaten at M’Tucci’s Italian before, but don’t assume M’Tucci’s Twenty-Five is the same old hat as before.