Limonata Italian Street Food Cafe – Albuquerque, New Mexico

Limonata

While contemplating a name for their second Duke City restaurant venture, Maxime and Daniela Bouneou wanted to convey the feeling of a refreshing and invigorating venue in which their patrons could relax and enjoy themselves. After deliberating several options, they ultimately decided on Limonata, the Italian word for lemonade. When Daniela proudly told her friends in Italy what the new restaurant would be named, they laughed, reminding her that Limonata is an Italian slang term for “French kiss.”

Though Maxime and Daniela may have become a bit more “Americanized” by having lived in the United States for more than a decade, Limonata has the look, feel and most importantly, tastes of a true Italian trattoria. Limonata was launched as the more informal and sassy younger sibling of Torinos @ Home, the sensational Italian ristorante many of the cognoscenti consider one of, if not the Land of Enchantment’s best for Italian cuisine. Limonata’s menu focuses on simple fare–Italian street food–at relatively low prices in a relaxed, family-friendly atmosphere and as the Bouneous envisioned, it’s a refreshing change of pace.

Place your order here and in minutes, deliciousness will be delivered to your table

Limonata is located in Albuquerque’s Nob Hill district, one block south of Central Avenue on Silver. There’s a bit of delicious irony in that its next door neighbor is a French kiss of deliciousness, the second instantiation of P’Tit Louis Bistro.  Limonata is the eastern-most cornerstone in a contiguous complex that includes ‘Tit Louis and Ajiaco Colombian Bistro. Save for the Spanish tiled roof, the wider-than-it-is-deep building is wholly antithetical to the abobe hued stereotype of Duke City architecture. Limonata actually more closely resembles its residential neighbors than it does other area restaurants.

Step inside the welcoming edifice and you’ll be enveloped in a swath of warm colors and the architecture of a bygone era.  You’ll also be welcomed by a very courteous and professional staff, perhaps even Bill and (or) Brenda Ennis who acquired Limonata early in 2015.  With with experience in restaurants and baking, the Ennis family hasn’t skipped a beat.  Standards are still exceedingly high.  The front room, where you place your order invites browsing through the slate board on which the menu is scrawled in chalk. You’ll want to carefully study the glass display cases and their treasures. It’s a wonder there aren’t drool tracks on the glass because the tortas (Italian-style quiches) and pastries are mouth-watering.

My friend Bruce “Sr. Plata” enjoys a large house salad

The best part of waking up may just be breakfast at Limonata which offers cappuccino, espresso, lattes and cioccolata calda all’Italiana (Italian hot chocolate) as well as such breakfast favorites as granola, pastries, waffles and the New Mexican breakfast standard, the breakfast burrito.  Fresh lavender lemonade, fresh-squeezed orange juice and an array of San Pellegrino Italian fruit beverages are also available.  One of the welcome additions brought in by the new owners is an alluring assortment of sweet and savory crepes.  If it sometimes feels as if crepes are priced like gold, you’ll appreciate the reasonable prices of Limonata’s crepes.

Limonata’s goal is twofold–“make you happy” and “make you feel you are in Italy.”  Mission accomplished…or at least as much as it’s possible to do so in the desert Southwest.  A sun-bathed east-facing patio is the perfect venue for meeting up with friends and family for great conversation and (perhaps even better) food.  In the spirit of the true and authentic Italian trattoria, Limonata’s menu focuses on housemade pastas, fresh and locally sourced vegetables and produce, fine cheeses and delicious antipastos.  Because the menu offers such variety and deliciousness, repeat visits are a certainty.

Antipasto Platter

Launched on June 26th, 2012, Limonata–open from 7AM to 5PM Monday through Friday and 8AM to 5PM on Sunday–has something for all tastes, including one of the most vegetarian-friendly menus in town. Best of all, breakfast and lunch are available all day long.   Whether it’s a loaded breakfast burrito, a bowl of granola and yogurt or something as simple as toast and jam, you can’t help but start your day off in a good mood.  You’ll sustain that good mood all day long if you take home as many of Limonata’s macaroons as you can carry.

It’s been my experience (Gutiz comes to mind) that when a restaurant offers an outstanding chocolate croissant (also known as pain au chocolat), you’d better order one before they’re all gone. Don’t wait to decide if you want dessert or not. Order the chocolate croissant and don’t worry about saving the best for last. This is a life-altering chocolate croissant, on par with those at the aforementioned Gutiz. The croissant itself is very delicate and flaky. It’s also buttery, but not overly so. The chocolate is an adult chocolate, not the cloying kid stuff and there’s just enough of it.

Marionberry Pie

During a May, 2016 visit to Limonata, I had the pleasure of meeting up with my good friends Larry “the professor with the perspicacious palate” McGoldrick, the dazzling Deanell Collins and that culinary bon-vivant Bruce “Sr. Plata” Silver.  It was the inaugural visit for all three of them and the first time Larry and Deanell got to meet Sr. Plata.  It’s been my experience that great food is made even better by great company and sparkling conversation.  That’s an unbeatable combination.  So were the unbeatable combination of dishes we ordered, dishes which quickly won over our little gastronomic group.

31 May 2016: One of the many not-to-be-missed entrees at Limonata is the antipasto platter, a beautifully plated wooden cutting board piled generously with diverse ingredients, each one seemingly titillating different taste buds. The grilled vegetables–red peppers, grilled zucchini and eggplant–are nicely pickled so that their natural flavors are accentuated, not masked. One of the platter’s many highlights are the pickled cipolline onions. Cipolline onions are saucer-shaped Italian pearl onions with a uniquely sweet and mild flavor. They are positively addictive.  So is the goat cheese which Deanell found delightful on or independent of the focaccia, half a loaf of which is served with each antipasto platter.  The meats–mortadella and prosciutto–on the antipasto platter are an excellent foil for the vegetables.  The mortadella, a generously sliced pork sausage, will remind you that to ever equate it to American baloney is an insult.  The thinly-sliced, salt-cured prosciutto is nicely marbled for flavor richness.

31 May 2016:  It’s a given that if a menu features something this gastronome has never previously tried, it’ll be crossing my lips in short order.  Limonata’s dessert case included one such item–marionberry pie which I jokingly referred to as “Marion Barry,” for the disgraced former mayor of Washington, D.C.  Marrionberry is a cross between Chehalem blackberry and Olallieberry blackberry.  If that doesn’t help much, think of it as sweeter and not as tangy as blackberries.  At any regard, it’s a delicious pie, densely packed with berries sandwiched between a flaky crust (alas rendered somewhat flaccid by being microwaved). 

31 May 2016: According to The Kitchn, one of the ten food items which defined the 1970s was salad bars with Green Goddess and Ranch dressings.  We’ve come a long way since the disco era.  Salads are much more diverse and imaginative while retaining many of the healthful properties that have long made salad a dietary staple.  Limonata’s large house salad is a bounty of the garden, a plate brimming with organic baby green mix, grilled zucchini and eggplant, red bell pepper, tomatoes, chicken mix, cipollini onions and a shallot vinaigrette.  It’s a far cry from the relatively plain, iceberg lettuce-laden salads of yesteryear.  Best of all, it’s both good for you and delicious to eat.

Limonata is a fabulous Italian trattoria with an inspired menu served in the European fashion.  Though separated from Route 66 by one mere block, a visit may transport you to Italy.

Limonata Trattoria
3222 Silver Street, S.E.
Albuquerque, New Mexico
(505) 266-0607
Web Site | Facebook Page
LATEST VISIT: 31 May 2016
1st VISIT: 3 November 2012
# OF VISITS: 3
RATING: 22
COST: $$
BEST BET:  Chocolate Croissant, Antipasto Platter,  Lavender Lemonade, Large House Salad

Limonata Italian Street Food Caffe on Urbanspoon

The Owl Cafe – Albuquerque, New Mexico

The Owl Cafe on Eubank (northern view)

Shortly before 6AM. on July 16, 1945, some of the world’s most brilliant minds ushered in the nuclear age with the detonation of the first atomic bomb, an occasion which later prompted Los Alamos Laboratory head J. Robert Oppenheimer to declare “Now I am become death, the destroyer of worlds.”  The transformative event occurred in a dry, desolate locale approximately 35 miles from bucolic San Antonio, New Mexico, the gateway to the Bosque del Apache National Wildlife Refuge.  The scientists who developed the top-secret bomb had been staying nearby in cabins rented from J.E. Miera, proprietor of Miera’s Owl Bar and Cafe. 

Posing as “prospectors,” the scientists frequented Miera’s for enthusiastic card games, cold beer and grilled cheeseburgers. In time, Miera’s son Frank Chavez, began adorning the burgers with fiery-hot diced green chile, unwittingly inventing  what is now a sacrosanct New Mexico icon, the green chile cheeseburger.  Despite what other claimants may say, San Antonio’s Owl Cafe is the progenitor to what James Beard Award-winning writer (and former restaurant reviewer for The Alibi) Jason Sheehan described in 2011 as “America’s best cheeseburger.”  The green chile cheeseburger is all that and so much more.

Albuquerque’s most famous anthropomorphic restaurant (view from the south)

In the 1980s, Albuquerque entrepreneur Ski Martin purchased the franchise rights to the original Owl Cafe and in 1986 launched Albuquerque’s first Owl Cafe on Eubank just a couple blocks north of Interstate 40.  With an upscale urban 50s ambiance and an anthropomorphic architecture featuring garish neon pink and turquoise lights, this metropolitan version has a much more expansive menu than the original restaurant, featuring several other sandwiches, some comfort food entrees and several New Mexican entrees.  A complementary bowl of beans with San Antonio green chile (albeit spelled “chili”) after you’re seated is one of the highlights of dining at this Owl.  A dessert display case may just have you wanting to lick the glass.

The one thing that might detract from giving your burger the full attention and adulation it deserves is the boisterous and  crowded ambiance of the Eubank location.  Throngs of hungry diners queue up for one of the booths in the elongated diner-style restaurant; less fortunate patrons (and children who want to spin around in them) are seated on the disc-shaped bar stools at the restaurant’s center.  A 1950s style juke box (for Millennials, this is a coin-operated, partially automated music playing device that plays selected songs from a self-contained media) playing songs from bygone eras plays almost continuously.  Smaller tableside jukeboxes are also available if you want the music closer to you.

The diner-like ambiance of the Owl Cafe

Cheers went up when in 2004,  Martin partnered with Frank Marcello (partner in other Albuquerque restaurant ventures such as Copeland’s and Zea’s and founder of the eponymous Marcello’s Chophouse) to launch Albuquerque’s second Owl Cafe in the Shops at I-25.  In 2005, a third Owl Cafe opened on the West side (10131 Coors Blvd) where great burgers were (and still are) direly lacking. Alas, both satellites closed within two years.  Twenty years after its launch, Albuquerque’s sole remaining Owl Cafe is still going strong.  In April, 2016, it was featured on an episode of the Travel Channel’s Bizarre Foods: Delicious Destinations.

Despite the more extensive menu offerings at the Eubank based Owl Cafe, the green chile cheeseburger is still the biggest attraction–and for good reason.  The meat is ground on the premises, patties are hand-formed and the ingredients (mayo, lettuce, tomato, pickles, onion cheese and the world famous San Antonio green chile) are absolutely fresh.  Ski Martin and his team of cooks prepare each and every burger the same way he learned to prepare them at the San Antonio parent restaurant.

Beans with Green Chile

On a double meat burger, the succulent meat and melted cheese bulge out beyond the buns.  The meat positively breaks apart (a telltale sign that filler isn’t used) and its juices make consuming one a lip-smacking, multi-napkin affair.  On occasion, the green chile is as near to green chile nirvana as you’ll find on any burger in New Mexico.  Non-natives might find it a bit hot, but locals think it’s just right.  At other times, the green chile is barely noticeable and wouldn’t pose a bit of a threat to someone from, say, Mississippi.  Maybe that’s what happens when you commit the cardinal offense of spelling it “chili.”

In 2009, the Owl Cafe (irrespective of location) was selected for inclusion into the New Mexico Department of Tourism’s Green Chile Cheeseburger Trail, a listing of the Land of Enchantment’s most outstanding green chile cheeseburger restaurants, drive-ins, diners, dives, joints, cafes, roadside stands and bowling alleys.  Though the green chile cheeseburger is ubiquitous throughout New Mexico, only 48 green chile cheeseburgers made it to this list.  The Owl was a repeat listing on the 2011 version of the Green Chile Cheeseburger Trail.   My friend Larry McGoldrick, the professor with the perspicacious palate, rates the green chile cheeseburger at Albuquerque’s Owl as the fourth best in the Land of Enchantment.

Double Meat Green Chile Cheeseburger

While the dissolution of the marital institution seems to become more prevalent every year, there’s one marriage that has and probably will withstand the ravages of time–that’s the culinary union of the burger and French fries. The Owl Cafe serves fresh-cut French fries that are among the very best in the city.  Well salted and served with either red or green chile, these fries are fantastic.  Like many good fries, the potatoes aren’t peeled.  Perhaps even better are the sweet potato fries though you might just utter “fries be damned” if you opt for onion rings instead.  These thin-sliced, lightly coated rings are the antithesis of the overly breaded out-of-the-bag variety you’ll find at most restaurants.  The rings are served with a somewhat anemic horseradish sauce which could use more punch.

To make it a terrific triumvirate, order one of the Owl’s old-fashioned milk shakes or malts, both of which are thick, delicious and served cold.   Favorite flavors include chocolate, pineapple, strawberry, Oreo, vanilla and butterscotch. Malts and shakes are made with real hand-dipped ice cream and whole milk and are mixed in a tin, the way they were made in the 50s. They’re then served in a shake glass with the tin on the side, much like getting a shake and a half.  No 50s era diner would be complete without phosphates and egg creams and the Owl makes these well.

Onion Rings

The New Mexican food menu includes many popular favorites including enchiladas, a combination plate, quesadillas and carne adovada (unfortunately made with cumin).  Mom’s favorite quesadilla is one of the very best of its genre in town.  Sandwiched between two grilled tortillas sliced pizza style are refried beans, two types of melted Cheddar cheese, bacon and green chile.  The refried beans are terrific with a smoky aftertaste perhaps ameliorated by the crisp bacon.  The quesadilla is served with plastic tubs of guacamole, salsa and sour cream.

The dessert case usually includes several pies–apple, blueberry, peach and pecan, for example.  These pies taste better than they look.  One of the things which makes them special is a thin, crispy and buttery crust.  The other is the fruit fillings–real fruit, not the gelatinous, over-sweetened gunk.  The blueberry actually tastes like blueberry.  The pies are best served warm and topped with two scoops of vanilla ice cream.

Albuquerque Melt

22 May 2016: The sandwich menu includes all the “usual suspects” found at most self-respecting cafes and diners.  You’ll find grilled cheese done three different ways, club sandwiches, French dip, Reubens and even a cold meatloaf sandwich.  You’ll also find a classic patty melt and a chile-infused variation called the Albuquerque Melt (Swiss cheese, grilled onions and green chili on grilled rye).  New Mexicans know that green chile improves nearly every dish to which it is added, including several desserts.  You may not ever again want a patty melt sans green chile.  That’s how significant the improvement is.  It also helps that The Owl’s beef patties are perfectly seasoned, generously proportioned and prepared to a medium-well deliciousness.  The light rye bread lets bolder flavors shine–flavors such as the sweet, caramelized onions and the mild meltedness of the Swiss cheese.

22 May 2016: Hawaii’s contribution to America’s burgeoning hot dog culture is the Puka Dog (puka, in this case, having nothing to do with the hipster beads worn in the 70s).  Larry will be heartened to hear the puka dog does not include spam.   It does involve a hunk of sweet bread being impaled on a heated rod, effectively toasting it on the inside while leaving the outside soft.  The resultant hot dog shaped hole is filled with a grilled hot dog and a fruit relish (mango, pineapple, papaya, coconut and banana for example).   The Owl Cafe’s  Hawaiian Dog is loosely patterned on the puka dog.  Nestled into a more conventional toasted hot dog bun is a split hot dog topped with a mango-pineapple salsa.  It’s not always a given that “salsa” implies piquant.  This salsa is dessert sweet, contrasting the salty smokiness of the hot dog.  It’s a combination not everyone will appreciate, but one no diner should dismiss without trying.

Hawaiian Dog

The most adamant detractors (you know the type–averse to change of any kind even though their last visit to the San Antonio Owl was decades ago) contend this Northeast Heights restaurant probably shouldn’t even bear the name of the original classic.  Me, I think The Owl is very competitive in an increasingly better burger market.  When its chile is hot, the Owl rocks!

The Owl Cafe
800 Eubank, N.E.
Albuquerque, New Mexico
(505)291-4900
Web Site | Facebook Page

LATEST VISIT: 22 May 2016
# OF VISITS: 11
RATING: 18
COST: $$
BEST BET: Green Chili Cheeseburger; French Fries; Chocolate Shake; Beans; Blueberry Pie ala mode; Mom’s Favorite Quesadilla; Albuquerque Melt; Onion Rings; Sweet Potato Fries; Hawaiian Dog

Owl Cafe Menu, Reviews, Photos, Location and Info - Zomato

Savory Fare – Albuquerque, New Mexico

Savory Fare Cafe, Bakery and Catering in Albuquerque’s Northeast Heights

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

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.”

21 May 2016: 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. Packed to the rafters is exactly what Savory Fare was during our second visit (which transpired at lunchtime on a Saturday).  Perhaps  that’s indicative of Albuquerque not being a breakfast or brunch town, but more than likely it just means we have to visit more frequently to know for sure.

Muffaletta

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!

1 August 2015: 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!”

Strawberry salad

1 August 2015: 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. 

21 May 2016: You probably wouldn’t order a green chile cheeseburger in New Orleans.  There’s no telling what passes for green chile in the Crescent City.  Similarly, most savvy diners wouldn’t order a muffaletta in Albuquerque.  So what does that say about your humble blogger that every time a restaurant offers a muffaletta, it’s destined for our table?  Perhaps it says is that I really miss muffalettas which we enjoyed for eight years during our time on the Mississippi Gulf Coast.   Savory Fare’s rendition looks nothing like a traditional New Orleans muffaletta (some of which are roughly the size of the extraterrestrial craft which landed in Roswell a few decades ago).  While a “real” muffaletta would kick sand in the face of this one, if it was called something else, it would be a more enjoyable sandwich.  While the olive spread, meats, ,cheese and bread go very well together, this (to paraphrase Dan Quayle) is no muffaletta.

Turtle Bread Pudding

21 May 2016: The salad special of the day during our second visit was an ingredient-laden paragon of leafy green deliciousness.  Picture if you will fresh spinach leaves, candied pecans, goat cheese, grilled chicken and tangy strawberries all drizzled with a raspberry vinaigrette.  This salad is an exemplar of complementary flavor and texture profiles–from the pungent and sharp goat cheese to the tangy-sweet strawberries and the sweet-savory candied pecans.  it’s a thoroughly enjoyable salad which should grace the daily menu.  It’s too special to be solely an occasional special-of-the-day.

1 August 2015: 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.  

Sour Cherry Pie

1 August 2015: 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 | Facebook Page
LATEST VISIT: 21 May 2016
1st VISIT: 1 August 2015
# OF VISITS: 2
RATING: 23
COST: $$
BEST BET: Sour Cherry Pie, Turtle Bread Pudding, The Alexander,  Chicken Apricot Salad Sandwich, Lemonade, Strawberry Salad, Muffaletta

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