food and beverage
V.27 No.33 | 8/16/2018
Food News
UNM Taproom to Open in Fall
Two alumni made taproom dream a reality
The UNM Taproom is set to open in mid-September and will serve beers from several local breweries as well as a small food menu.
V.27 No.32 | 8/9/2018
Eric Williams Photography
Restaurant Review
Veggies Are the Stars
Modern, simple fare at Rosemary
Rosemary's menu contains huge dinner salads filled with lots of produce, plenty of veggie-centric dishes and big portions.
Know Your Ingredients
What is miso?
More than just a little bowl of soup
The whole fermented foods craze has certainly introduced miso into a lot of American fridges and plenty of people have slurped down tiny bowls of miso soup at sushi restaurants. But what is this innocuous-looking paste from Japan?
V.27 No.31 | 8/2/2018
Eric Williams Photography
Restaurant Review
On the Road Again
El Vado offers a wide variety of eats and drinks
Plucked from the bulldozer's path and renovated to a high shine, the El Vado is a proud piece of once-crumbling Route-66-era Americana, with many casual dining options.
Know Your Ingredients
What is coconut sugar?
And why is everyone obsessed with it?
Coconut sugar is the latest to get the coconut product spotlight, and thus a lot of varying opinions and incongruous facts have been thrown around about it. Here's a little primer on this alternative sweetener.
V.27 No.30 | 7/26/2018
Eric Williams Photography
Bar Review
Bar Campo’s Elegant Drinks
The bar at Los Poblanos serves herby, fresh-tasting cocktails
Bar Campo has herb-forward, fragrant cocktails made from good, fresh ingredients in simple pairings that produce tasty results.
Photo by Robin Babb
Know Your Ingredients
What is pomegranate molasses?
And what should I do with it?
Pomegranate molasses is pomegranate juice that’s cooked down or reduced to a thick, dark syrup, often with a little sugar and lemon juice for flavor.
V.27 No.29 | 7/19/2018
Eric Williams Photography
Restaurant Review
Satisfying Salvadoran Food
El Papaturro makes mouthwatering Central American fare
Robin Babb visits El Papaturro and gets the best possible drunk food (pupusa) rounded out with refried beans, fried plantain and fried eggs. Naptime soon followed.
Image from Pixabay / CC0
Know Your Ingredients
What is an heirloom tomato?
And why are they so tasty?
Do you remember the first time you tasted a homegrown tomato, when you realized that the styrofoam-flavored red things you buy at the supermarket had been lying to you about how good a tomato can be?
calpeternell.com
Books for Cooks
Five Books on Food
Alibi Food Editor’s favorite food reads
Since it’s summer and, according to Instagram, the season for reading by the pool or on the beach, here’s a list of some of Robin Babb's favorite food books.
V.27 No.27 | 7/5/2018
Restaurant Review
The Taste of Redemption
Ichiban has leveled up their sushi game
Ichiban is back on the upswing. If you're new to sushi, a regular or ready to gamble on some flavors, this is a great spot to do it.
V.27 No.25 | 6/21/2018
Eric Williams Photography
Restaurant Review
Live Flame and a Long Name
Devon’s Pop Smoke is a great night out
If you’re after a relaxed dinner out with a pleasant atmosphere and wood smoke as primary seasoning, Devon’s has got your number.
V.27 No.24 | 6/14/2018
Restaurant Review
Seafood, but Not Evil
SlapFish makes quality seafood from sustainable sources
Hundreds of miles from the sea, SlapFish has sustainably sourced (and tasty) fish, reasonable prices and a staff that seems to like the place.
V.27 No.22 | 5/31/2018
Eric Williams Photography
Restaurant Review
Live a Little … or a Whole Lot
Le Troquet serves French fare and fine wine
As a special occasion, Le Troquet delivers, though at a cost. However, value-hounds can sniff out a first-rate meal that doesn't break the bank both at lunch or for a light supper.
Adam Wood
Food for Thought
Family, Futbol and Food
Beyond the Plate brings us beyond the prejudice
Beyond The Plate sparks connection with a wonderful family
