La Quiche Parisienne Bistro – Albuquerque, New Mexican

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La Quiche Parisienne Bistro in the Mountain Run Shopping Center on Eubank

Who can ever forget Fred the Baker, the haggard, perpetually exhausted Dunkin Donuts baker and his iconic lament, “time to make the donuts?” Every morning an annoying alarm clock would rouse Fred from his deep slumber and he would wearily utter his trademarked catch phrase as he prepared for the rigor of the day. For fifteen years—from 1982 to 1997—Fred the Baker let America know it was time to make the donuts, reminding them that while he was doing so, the guys who make the supermarket donuts were still in bed. The Fred the Baker commercials became ingrained in American pop culture, but they also had a ring of truth.

Being a baker means rising very early and working during hours in which most people are sleeping. According to the Bureau of Labor Statistics, “bakers work early mornings, late evenings, weekends, and holidays” and “the work can be stressful because bakers often work under strict deadlines and critical, time-sensitive baking requirements.”

The interior of La Quiche Parisienne

La Quiche Parisienne Bistro is an exemplar of every story you’ve ever heard about how hard bakers work. Master baker Bruno Barachin and his better half Sabine Pasco, the on-site pastry chef, put in the type of hours which would exhaust most nine-to-fivers. Hard work is a way of life with which they are very familiar, but they wouldn’t have it any other way. Similar to Fred the Baker, any sour disposition with which Bruno and Sabine might wake up, dissipates when they greet customers at their sprawling new location.

From its launch in 2006 through May, 2013, La Quiche Parisienne Bistro held court in a delightful Lilliputian café in Albuquerque’s downtown area. It wasn’t exactly an ideal location. Not only is parking downtown an adventure, ingress and egress for folks who don’t work downtown is a time-consuming exercise in patience. The cafe, ensconced in a pedestrian mall, was a bit cramped (to say the least), but its diminution could be viewed as a positive because diners were surrounded by the wondrous aromas emanating from the bread ovens.

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French Country Pate: Housemade Pate, French Mustard, Cornichons, Olives

In its new location, the space which previously housed Glazed Hams & More in the Mountain Run Shopping Center, there’s plenty of parking and seating is no longer in personal space proximity. Because the new location is much larger, however, those alluring aromas dissipate across a larger area and you won’t imbibe them quite as much. The new location boasts of more counter space for pastries and breads. Showcased in glass pastry cases is a larger assortment of even more colorful and delicious pastries. It’s a wonder drool tracks don’t run down those pastry cases from customers studying their contents carefully.

Among the indulgences, you’ll find loaves of country bread, sourdough bread, fruit tarts, fresh-baked baguettes, quiches, artisan cakes, pain au chocolate (chocolate croissants), and so much more, all tempting treats which bear witness to Bruno’s Master Baker certification and Sabine’s genius. The bistro’s beauteous breads and pulchritudinous pastries will be available, in season, at the Nob Hill Growers’ Market every Thursday from 3PM to 6:30PM. On Saturdays, also in season, La Quiche’s products will be available at the Albuquerque Downtown Growers’ Market. It’s the closest thing you’ll find in Albuquerque to the experience of al fresco noshing on bread and pastries in France.

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Onion Soup Gratinee (Vegetarian)

The breakfast menu is somewhat limited if all you’re perusing are the seven items categorized as “Breakfast.” Expand your perusal to include the “Viennoiseries” section of the menu and you’ll reach the mother lode. Viennoiseries are baked goods made from a yeast-leavened dough in a manner similar to bread or from puff pastry, but with ingredients which impart a richer, sweeter character similar to that of pastry. The dough is often “laminated” with a bright oily sheen. The Viennoiseries menu includes flaky croissants, apple turnovers, cinnamon rolls, Danish, brioche and more.

The lunch (or early dinner) menu includes three soups, four salads, an array of sandwiches in which the bistro’s bread shines, tartines (open-faced sandwiches), appetizers and entrees. Entrees are served with your choice of side: salad, Ratatouille, endives braises or French fries. It’s a surprisingly ambitious menu if you’re of the mind that bakery menus are limited. It’s also surprising that the menu isn’t strictly a vehicle for showcasing the bistro’s baked goods (take the steak frites, for example).

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Strasbourg Sandwich

9 June 2013: A bowl of the onion soup Gratinee is a great way to start your dining experience.  If you don’t share that bowl with two or six of your best friends, you may not have room for anything else.  The soup is served in a swimming pool-sized bowl similar to the bowls of pho served in Vietnamese restaurants.  As with many French onion soups, this one is topped with bread and cheese though the cheese doesn’t drape over the entire bowl as some French onion soup does.  Also unlike so many served in Albuquerque’s French restaurants, this is a vegetarian soup made with a vegetarian stock.  It’s not quite as rich as French onion soup made with beef broth, but is quite good in its own right.

9 June 2013: The French country pate from the tartines section of the menu is another excellent starter.  Served as an open-faced “sandwich,” the pate is sliced into quarter-inch thick slices and placed atop a slice of French country bread then topped with shaved carrots, lettuce and red onions.  Cornichons, those delectable small pickled gherkins, olives and an incendiary French mustard complete this plate.  The pate is somewhat on the coarse side (so much better than the mousse variety) and doesn’t have that strong liver flavor of some pate.

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Steak Frites

9 June 2013: The sandwich menu is comprised of seven sandwiches, all made with the bistro’s amazing homemade breads. All sandwiches are served with French fries, though you can substitute fruit or a spring mix salad for a pittance more. Extra cornichons and French fries are other options. Named for the capital city of the Alsace region in eastern France is the Strasborg Sandwich which is constructed from pastrami, sauerkraut, Swiss cheese and 1000 Island dressing on toasted Levian bread. The pastrami is the ubiquitous Boar’s Head brand, but it’s sliced on the premises. The sauerkraut has just enough fermentation to make it pleasantly sour; it won’t purse your lips. The Levian bread (bread of a wild yeast) is outstanding with a nice elasticity and texture.

9 June 2013: My Chicago born-and-bred Kim is much more carnivorous than I and would have steak for breakfast, lunch and dinner if she could. She often laments the inability of Duke City chefs to season steaks well. For her to compliment the seasoning of a steak means the chef is a bona fide genius. The steak at La Quiche was perfectly seasoned for her with the amounts of kosher salt, cracked black pepper and garlic she enjoys. It’s an eight-ounce Angus cut prepared to your exacting specifications and is served with French fries and parsley butter. Slather the butter on the steak for a moist, creamy glaze and rich flavor.

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Ratatouille

9 June 2013: The 2007 animated film Ratatouille probably did more for the consumption of vegetables than all the food pyramids put together. Ratatouille, a traditional French stewed vegetable dish, is popular among dieters because it’s low in fat and calories while being rich in nutrients. There are many ways to prepare ratatouille and most are passable. La Quiche’s rendition is wonderful, a medley of red, green and yellow peppers, onions and endive tossed in olive oil and grilled to perfection.

9 June 2013: Our first life-altering experience with the pain chocolate (chocolate croissants) baked at La Quiche was at Limonada, the popular Nob Hill restaurant. It was an experience we duplicated at the bakery where this delicious treasure was created. The croissant is delicate, light and flaky with a buttery essence. The chocolate is an “adult” chocolate, not the cloying milk chocolate stuff kids enjoy. There’s a Goldilocks quantity of chocolate—not too much, not too little…just enough. This is probably the very best pain chocolate in New Mexico!

Chocolate Croissant, the very best in Albuquerque

One of the many highlights of my friend Larry McGoldrick‘s 80th birthday gala was a chocolate-pumpkin birthday cake lovingly fashioned by Sabine.  It was a delicious demonstration of exceptional artistic talents, a picture of which you can see in the November section of Gil’s Thrilling (And Filling) Year in Food.  After the event Larry, the professor with the perspicacious palate, reminded me I was overdue for a second visit to La Quiche Parisienne.  That return visit took place on a blustery December day experiencing the trifecta of wintry woes: wind, rain-snow and cold.

Cinnamon Roll

12 December 2015: Though not nearly as artistic, Sabine’s cinnamon rolls are in rarefied company as some of the very best in the Land of Enchantment.  You might be challenged to list more than three cinnamon rolls worthy of inclusion in the pantheon of true cinnamon roll greatness.  My list would include the cinnamon rolls at the San Marcos Cafe, the pumpkin-cinnamon rolls at Saratori D Tully and now perhaps the best and certainly the most worthy of the name, the cinnamon rolls at La Quiche Parisienne.  Unlike the icing-laden bricks some restaurants try to pass off as cinnamon rolls, these beauties are infused with aromatic cinnamon and go light on the icing.  Even better, the spiral roll is flaky and light, each pull-apart strand as buttery and delicious as could be.  These cinnamon rolls are what other cinnamon rolls should aspire to.

Moules Frites L’indienne

12 December 2015:  Motivational speaker Robert Toru Kiyosaki once declared that “French fries kill more people than guns and sharks, yet nobody’s afraid of French fries.”  The average American eats about thirty pounds of fries per year.  For the most part, French fries in New Mexico’s restaurants tend to be of the out-of-a-bag variety whose culinary contribution is empty calories.  They’re filling, but not fulfilling.  Enter the frites at La Quiche Parisienne, some of the very best in New Mexico.  Texturally, they benefit from being double-fried, a preparation technique which renders them moist and firm, not flaccid and dry.  They’re also seasoned to perfection, meaning lots of salt, a little pepper and a hint of garlic. 

One of the most enjoyable ways to enjoy the frites at la Quiche is with one of the three Moules Frites entrees.  Two of the moules (mussels)–Marinieres and Provencale–are steamed in white wine.  The third and most aromatic (and delicious) of the three moules entrees features a bowlful of steamed mussels in a creamy Indian curry.  The L’indienne mussels are terrific, all telltale signs of freshness and flavor prominent in every bite, but the curry broth is what you’ll long remember.  You’ll relish each morsel of the baguettes provided as you sop up as much curry as it will hold.  When the bread is gone, you might even enjoy the broth in soup-fashion.  It’s absolutely delicious!!

Beef Bourguignon

12 December 2015: Once considered a “peasant” dish, Beef Bourguignon was elevated in the culinary community because it was enjoyed so much by legendary French chef Auguste Escoffier.  Today, it’s one of the most popular and beloved of French dishes, a comfort food favorite that seems especially wonderful when wintry weather is at its worse.  Preparation techniques for this traditional French stew involve a rather lengthy braising in red wine with onions, garlic, carrots and an herb bouquet.  The end result is very tender, very flavorful dish you’ll love any time of year.  La Quiche Parisienne serves it with fluffy rice, a baguette and a green bean-carrot medley which validates no one does vegetables as well as the French. 

12 December 2015: Just when you think you’ve tried every type possible of  French cuisine, you run into a dish that’s wholly unlike other French dishes you’ve had before.  The Boudin Blanc a l’Alsacienne or white sausage in the style of Alsace (once a part of the German Empire) provided that “aha” moment for me.  Having had similar dishes in German restaurants, it surprised me to find it in a French restaurant especially considering the historical enmity between Germany and France.  A pho-bowl sized portion of white sausage, bacon, sauerkraut and steamed potatoes proved addictive. The sauerkraut is lip-pursing in its tartness, providing a delightful contrast to the sausage and bacon. The steamed potatoes resemble log-sized Texas fries in appearance only. Texturally and from a flavor perspective, they’re so much better.

Boudin Blanc a l’Alsacienne

La Quiche Parisienne Bistro is a sleek, elegant escape to baked bread deliciousness, but there’s so much more to this paradise of pan. For instance, there are some nine quiche dishes on the menu, each one an invitation to swoon-inspiring flavors. There are decadent desserts a plenty sure to wear down your willpower. Make a run to the Mountain run shopping center soon.

La Quiche Parisienne Bistro
5500 Eubank Blvd, N.E.
Albuquerque, New Mexico
(505) 242-2808
Web Site | Facebook Page
LATEST VISIT: 12 December 2015
1st VISIT: 9 June 2013
# OF VISITS: 2
RATING: 23
COST: $$ – $$$
BEST BET: French Country Pate, Ratatouille, Steak Frite, Onion Soup Gratinee, Strasbourg Sandwich

La Quiche Parisienne Bistro on Urbanspoon

Tully’s Italian Deli & Meats – Albuquerque, New Mexico

Tully’s Italian Deli & Meats

The sense of smell, more than any of our other senses, influences our ability to recall past events and experience. From among the five senses, fragrance is considered the most potent medium for conjuring up memories. True enough, some of the most enduring sensory memories of my years in the Boston area are reawakened thanks to the amazing aromas that greet me each time I visit Tully’s Italian Deli & Meats on San Mateo. It is with increased rarity that you find an authentic Italian deli which greets you at the door with the incomparable aroma of pastas, meatballs or sausages simmering in a perfect marriage of tomato sauce, garlic, basil and oregano.  It’s also rare to find an Italian kitchen equally practiced at preparing outstanding pasta dishes and Italian meats.

Tully’s Italian Deli & Meats is then indeed an anachronism because it does capture you before the door with wafting odoriferous emanations that bid you welcome and which have a Pavlovian effect on your taste buds.  The Camuglia family–John, Jerry and Johnny–has owned and operated this memory triggering deli since 1970, in the process creating new and wonderful memories for the legions of patrons who frequent their deli.

Tully’s “dining room”

Tully’s is ensconced in a time-worn strip mall on San Mateo, but could easily pass for an Italian deli in Soprano country, upstate New Jersey or my former home outside of Boston.  Shelves are stocked with large and small cans and jars of various Italian groceries as well as domestic and imported olive oils and specialty pastas.  Prominent on those shelves are jars of Tully’s house-made marinara sauces, source of those oh-so-enticing memory enticing aromas.

A freezer showcases some of Tully’s frozen entrees such as meatballs, chicken marsala, chicken parmesan, chicken picatta and some of the city’s very best lasagna. The freezer also displays such tantalizing treasures as veal, lamb and even rabbit. It’s hard to believe that when the Camuglias assumed ownership of Tully’s, it was solely a meat market.  In its annual food and wine issue for 2011, Albuquerque The Magazine awarded Tully’s a “Hot Plate Award” as the “Hot Take Home” deli Albuquerque can’t live without.

The Italian Sausage Sub

The Italian Sausage Sub

In the spirit and tradition of many East Coast Italian delis, Tully’s also features imported and domestic meats and cheeses, showcasing Boar’s Head brand products.  Boar’s Head prides itself in artisanal meats and cheeses produced in time-honored old-world methods.  Tully’s honors those methods by making their own hot and sweet Italian sausages, all ground from 100-percent pork enhanced with traditional spices and herbs.  Sausages range from the simple to the sublime–real gourmet sausages that will enhance any meal.

Tully’s take-out business is robust and the heart of the operation, but many savvy patrons also have a filling and delicious lunch at their favorite deli before heading home with their treasures.  At the counter, they encounter a menu which just might be the envy of every sandwich shop in town, a menu featuring an array of sensational sandwiches, some named for glitterati of Italian heritage.  Who can refuse an Al Pacino (capocollo ham, Genoa salami, provolone and Italian dressing) or a Sinatra, sure to hit the right note with imported Parma prosciutto, fresh mozzarella, extra virgin olive oil, lettuce and tomato on a homemade roll?

Meat Ball Subs

There are eighteen sandwiches on the menu, more than half of which are available at half-sub size.  The subs which require heating are generally not available at half-sub size.  Available toppers include sliced black olives, sliced pickles, sliced banana peppers, tapenade, guacamole and bacon.  Sandwiches are about a dollar south of ten dollars and are accompanied by a cup of potato salad or a bag of potato chips.

31 December 2008: While the cold meat sandwiches entice with a siren-like call, my Boston-based beckoning is often for sub sandwiches engorged with tomato sauce and seasoning adorned meatballs or sausage, the type of sub of which I consumed by the boatload in Boston. The Italian Sausage Sub and the Meat Ball Sub call loudest.  The Sausage Sub features homemade Italian sausage “cooked in mom’s marinara sauce with melted mozzarella on a homemade roll.”  This is a humongous sandwich, easily big enough for two to share (not that you’d want to).  It’s also a messy sandwich which will redden your fingers and drip onto your clothing if you’re not careful.  Ditto for the Meat Ball Sub, six homemade meatballs nestled in a homemade sandwich roll and slathered with marinara sauce with melted mozzarella.  The meat balls are an amalgam of beef and pork with just enough filler to bind them.  They’re seasoned with garlic and oregano in just the right amount.

The Sicilian (For All You Good Sicilian Boys): Mortadella, Capocolla Ham, Domestic Prosciutto, Provolone and Italian Dressing on a homemade roll

31 December 2008: When the menu at an Italian deli reads “sausage,” you don’t always know what to expect.  In some cases, a sausage sandwich features sliced links and in others, the sausage is ground almost like hamburger.  At Tully’s, the sausage (at least on the sub) is reminiscent of breaded chicken Parmesan.  It’s semi-flat and lightly breaded, but beneath that breading and under that marinara is a well-seasoned sausage that’s flavorful, filling and fabulous.  The potato salad is flecked with red peppers and pickles and isn’t dripping in salad cream as some potato salad seems to be.  Alas, cup-size amounts to about three or four spoons full.  You’ll want more.

13 October 2012: From among the cold subs listed on both the “house specialties” and “traditional favorites” sections of the menu, one of the best is The Sicilian (for all you good Sicilian Boys).  That, by the way, is a Tully’s caption.  All sandwiches have clever captions.  The Sicilian is made with mortadella (an Italian cured sausage seasoned with pepper and garlic), capacolla ham (a pork-derived cured ham), domestic prosciutto, provolone and Italian dressing on a homemade roll.  The Italian dressing is applied generously, rendering the sandwich moist on a bread roll which absorbs it well.

The “Joe DiMaggio”

23 September 2015: In Simon & Garfunkle’s 1968 number one hit Mrs Robinson, the American folk rock duo asked the puissant question “Where have you gone Joe DiMaggio?”  The lyrics both perplexed and bothered The Yankee Clipper until a chance meeting with Paul Simon.  Simon explained the lyrics were sincerely intended as flattery and essentially were intended to ask “where have all the heroes gone.”  A better answer to the question might be “Joe DiMaggio is alive, well and delicious at Tully’s.” 

The Joe DiMaggio is an Italian sub described by my friend Larry McGoldrick, the professor with the perspicacious palate, as “the absolute best Italian Sub I have ever had.”  A spry septuagenarian with the youthful vigor of a twenty-something, Larry knows a thing or a million about subs.  So do I.  This is an outstanding mountain of a sandwich (pastrami, ham, Genoa salami, Provolone, black olives, peppers, lettuce, tomatoes and Italian dressing stacked on a whole or half sub roll).  The designer of this delicious deli sandwich deserves a raise.  It’s not enough that the Joe DiMaggio is packed with ingredients.  Those ingredients go together as well as milk and cookies or chocolate and…chocolate.

31 December 2008: On lazy days when you don’t want to cook or perhaps when you want to spoil yourself, let pasta pamper you.  Pick up a lasagna from Tully’s freezer.  It’s layers and layers of pasta sandwiching pork and beef all slathered with marinara sauce and topped with two melted cheeses and several complementary spices.  This is lasagna the way it’s made in some Boston area restaurants, those specializing in red meat sauces.  It’s lasagna which imbues your kitchen with those memory inducing aromas you’ll treasure. 

There are few things in life more satisfying than a sandwich at Tully’s, but it’s possible to improve on your Tully’s experience by walking a few feet south to Saratori’s Di Tully, an Italian pastry shop that will remind East Coast transplants of Italian pastry shops in New York.

Tully’s Italian Deli & Meats
1425-A San Mateo, N.E.
Albuquerque, New Mexico
(505) 255-5370
Web Site
LATEST VISIT: 23 September 2015
# OF VISITS: 8
RATING: 22
COST: $ – $$
BEST BET: Lasagna, Sausage Sub, Potato Salad, The Sicilian, Meat Ball Sub, The Joe DiMaggio

Tully's Italian Deli & Meats on Urbanspoon

Savory Fare – Albuquerque, New Mexico

Savory Fare Cafe, Bakery and Catering

Back in the mid 70s, anyone in Albuquerque’s southeast quadrant who wanted privacy knew they could find it at the Burger Chef restaurant in the Gibson and San Mateo area. It was the place seemingly designated for undisturbed break-ups (this was in the dark ages before texting and email were the preferred mediums for breaking-up). Once a burgeoning franchise second only to McDonald’s in the fast food arena, Burger Chef was in a state of rapid decline and even during lunch hours, few diners patronized it.

Our inaugural dining experience at Savory Fare rekindled memories of a long-ago visit to Burger Chef when I was one of only two diners in the whole place and one of us was soon-to-be on the receiving side of bad news (the “Dear Gil” kind). While cavalcades of cars were driving up for their Egg McBorings and whatever breakfast banality Burger King offers, my Kim and I were–for nearly twenty minutes–the only diners at Savory Fare. Though I was fairly certain my bride of thirty years wasn’t breaking up with me, I wondered why this cafe-bakery wasn’t overflowing with patrons. Surely the savory fare for which the restaurant is named wasn’t as uninspired as Burger Chef’s forgettable food.

One of the most beautiful counters of any restaurant in Albuquerque

For sheer visual appeal, very few restaurants in Albuquerque rival Savory Fare where gloriously arrayed behind glass pastry cases are some of the most sumptuous creations you’ll find anywhere: lavish pastries, captivating cakes, photogenic pies, enticing eclairs and so much more (be still, my heart). Surely all this edible art would have the same Pavlovian effect on other discerning diners as it did on us. Moreover, Savory Fare is immaculate, as spotless as a hospital operating room while retaining an air of whimsy and fun. Unframed prints of anthropomorphic vegetables would bring a smile even to Scrooge’s craggy countenance.

Perhaps, we pondered, the menu doesn’t offer much beyond pulchritudinous pastries. After all, man and woman cannot live on cake and pie alone (though some of us would like to try). Savory Fare’s Web site lists only four items (breakfast torte, quiche Lorraine, breakfast burrito and an omelet), but we found out we could also order from a very intriguing cold sandwich menu as well as from soup and salad menus and a number of scrumptious daily specials. Take your time perusing the slate boards perched over the counter and by the door. For sheer volume and diversity, there’s something (maybe many things) there for everyone.

The Alexander

Crossing off deliciousness and diversity, we next ruminated on three things that are often the bane of many a restaurant: location, location and location. Savory Fare is ensconced within the Mossman Center on Montgomery and while the café doesn’t have a street-facing storefront, there’s plenty of parking and it’s easy to get to. There could be only one reason this gem wasn’t beset by throngs of hungry diners–my blogging brethren and  I haven’t done our jobs well. We haven’t climbed onto our virtual rooftops and shouted out “bring your hungry masses yearning to eat well to Savory Fare.”

As if to confirm that self-serving contention, I went online and found only one review of the cafe from a credentialed source. My friend and fellow Souperbowl judge Gail Guengerich had written a glowing review of Savory Fare for The Alibi some eighteen months prior to my visit yet despite her persuasiveness, we didn’t drive over immediately (fearing we’d be subjected to long lines of hungry hordes).

Chicken Apricot Salad Sandwich

Gail’s observations expanded on some of mine: “There’s a framed award on the wall of Savory Fare Café & Bakery that reads “Best Undiscovered Restaurant”—issued by Albuquerque The Magazine in the year 2006. That was seven years ago, and greater Albuquerque still hasn’t beaten a path to its door. Most people I talk to have never heard of Savory Fare, and it rarely receives any press. Strange, when you consider how elusive a good pastry case is in this town.”

It brought me great comfort to read further that unlike breakfast “every lunch hour, the café is packed to the rafters.” That’s the way it should be and not just for lunch. Savory Fare is family-owned and operated, serving home-style food with attention to freshness, nutrition, taste and quality. Specials change daily with an emphasis on seasonal ingredients. Every evening, the cafe offers a freshly prepared take-home dinner as well as a selection of soups and deli salads for take-out. Then there’s that dessert case which probably has to be cleaned frequently to remove drool stains. There’s a lot to love about a cafe-bakery like this one!

Turtle Bread Pudding

You’ll certainly love The Alexander (grilled ham, turkey, provolone, green chile and Dijonnaise on grilled sourdough), an archetypal sandwich unlike any we’ve had in Albuquerque.  The green chile and dijonnaise combination has probably been attempted before, not not as memorably as at Savory Fare.  It blends the piquancy and roasted deliciousness of green chile with Dijonnaise, a sharp Dijon mustard blended with creamy mayonnaise. It’s two types of heat coming together to create a cohesive flavor profile that will blow you away. The sourdough has a perceptible tang that makes it a perfect canvas for generously piled-on meats and cheese. The only way in which The Alexander is short-changed is its name. It really should be called “Alexander The Great!”

We weren’t quite as enamored of the Chicken Apricot Salad Sandwich (diced chicken breast, apricots, walnuts, scallions, mayonnaise on whole wheat).  That’s primarily because apricot and its musky, tart uniqueness wasn’t as prominent a presence on the sandwich as it should have been.  Apricots are a difference-maker, the separation between merely very good and great.  Without a strong apricot presence, this sandwich is still a very good chicken sandwich, but you can find those elsewhere.

Sour Cherry Pie

It’s been a while since I’ve uncovered a great bread pudding to recommend to my friend Larry McGoldrick, the professor with the perspicacious palate. For years, Larry has scoured the Land of Enchantment for bread pudding worthy of inclusion into his Bread Pudding Hall of Fame. There’s a very good chance Savory Fare’s turtle bread pudding will make the list should Larry visit (there’s an invitation implied here, Larry).  It’s an outstanding bread pudding with all the turtle elements sweet-toothed diners enjoy so much.  That means plenty of warm, gooey caramel and meaty walnuts atop a texturally perfect bread pudding that would be delicious on its own.

My friend and colleague Elaine Ascending and her husband recently celebrated his birthday with a sour cherry pie from Savory Fare.  What a great wife and what an outstanding pie!  It’s the antithesis of the cloying, filler-rich cherry pie you normally find at bakeries.  True to their name, the cherries are indeed sour–not as lip-pursing as lemons, but certainly tangy and rife with personality.  The crust enveloping the cherries is every bit as good as a high-quality bakery should aspire to.  One slice isn’t enough, however.  You’ll want to take a whole pie home with you. 

Perhaps fate intervened in making sure we had Savory Fare all to ourselves during our inaugural visit. It allowed us to ask more questions of the staff, walk around and browse more closely and to savor each and every bite slowly of cafe-bakery fare even more savory than is implied by the establishment’s name.

Savory Fare Cafe
7400 Montgomery Blvd, Suite 1
Albuquerque, New Mexico
(505) 884-8514
Web Site
LATEST VISIT: 1 August 2015
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Sour Cherry Pie, Turtle Bread Pudding, The Alexander,  Chicken Apricot Salad Sandwich, Lemonade

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