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Hominy Grill – Charleston, South Carolina

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The world-famous Hominy Grill

In May, 2011, Frommer’s Budget Travel magazine invited some of the most prolific culinary bloggers across the country (including yours truly) to a culinary “throw-down” of sorts. We were asked to provide a fun and humorous argument as to why our particular regional cuisine reigns supreme. Why, for example, is New Mexican food better than Cajun food in the Louisiana Bayou, barbecue in Texas or Pittsburgh’s old world cuisine? We were asked to put on our best used car salesperson hat and sell our region hard. 

It certainly wasn’t difficult to sell the incomparable cuisine of my beloved Land of Enchantment.  In fact–and this won’t surprise any of my readers–the biggest challenge was the magazine’s imposed limit of 500 words.  For me that’s sometimes just an intro.  At the risk of immodesty, my feature on New Mexico’s “chile country” provided the most persuasive arguments  though that may not have been the case had a blogger representing Lowcountry cuisine been invited to the throw-down. 

Two minutes after this picture was taken, every seat in this dining room was occupied

Two minutes after this picture was taken, every seat in this dining room was occupied

Far be it for me to back down from a challenge so just what is it about Lowcountry cuisine that leads me to believe it might have an advantage–maybe even several advantages–over New Mexican cuisine.  For one, no other cuisine has the depth and breadth of influences found in Lowcountry cuisine.  While New Mexican cuisine is the synthesis of Spanish and Native American culinary traditions, Lowcountry cooking combines strong African (slaves and their descendents) and Caribbean influences. Lowcountry cuisine is rich in seafood diversity–crabs, shrimp, fish, and oysters–and of course, barbecue. 

From its onset, Lowcountry cooking has practiced farm-to-table principles, relying  on fresh, high-quality, local ingredients: seafood caught in briny waters, livestock raised in its verdant pastures and produce grown in the area’s distinctively fecund soil.  For generations of cooks and chefs in coastal South Carolina and Georgia, farm-to-table isn’t just a slogan or aspirational movement, it’s how cooking has always been done.   Moreover, Lowcountry cooking is done by hand with a meticulous attention to detail. New Mexican cuisine, we must admit, was once rooted in true farm-to-table traditions, but has moved away from them over the years.

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Steaming cup of coffee and cup of she crab soup

From 2009 through 2010, Lowcountry chefs in Charleston garnered the James Beard “Best Chef of the Southeast” award for three consecutive years, a feat only one other culinary region (New York) has accomplished.  Among restaurants featuring New Mexican cuisine, only Mary & Tito’s Cafe and The Shed have earned James Beard awards, both selected for the “Americas Classic Award” which honors “restaurants with timeless appeal, beloved for quality food that reflects the character of their community, and that have carved out a special place in the American culinary landscape.”  No chef plying his or her art exclusively with New Mexican cuisine has ever won.

Robert Stehling, owner-chef of the Hominy Grill was the first of the three contemporary high priests of Lowcountry cuisine to earn the James Beard award.  Remarkably, he did so by serving classic Lowcountry cooking–including breakfast–in a very modest restaurant setting.  There is nothing pretentious, avant-garde, or high-end in Chef Stehling’s approach.  If anything, his approach to Lowcountry cuisine is very down-to-earth, simple and straight-forward.  His exceptionalism is in just slightly upscaling the way Lowcountry moms and chefs have cooked for generations.

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Charleston Nasty Biscuit with fried chicken breast, cheddar cheese & sausage gravy

Far from being housed in a stately Southern manor, the Hominy Grill is located in a circa 1800s edifice that formerly operated as a barbershop.  It’s reputedly one of the toughest tables in town to snag and not just because of the James Beard notoriety.  The Hominy Grill has been featured on a Food Network special hosted by Alton Brown honoring “America’s ten best regional classics.”  Rachael Ray came calling for her $40 A Day series.  So did Adam Richman for a taping of the Travel Channel’s Man Vs. Food program.  Anthony Bourdain stopped by when taping No Reservations for the Travel Channel.  You get the point.  Celebrity anointed restaurants tend to attract teeming and hungry masses.

Arriving half an hour early on a calm Sunday morning made me first in line on a queue that would eventually stretch along the sidewalk.  Despite two dining rooms and a patio for delightful al fresco dining, the Hominy Grill isn’t especially commodious, but it is extremely well-staffed and efficient.  Orders are taken and delivered quickly.  You won’t even finish your first mug of coffee before your food starts to arrive.  The coffee, a special Hominy Grill blend, is amazing–so much so that I’m borrowing from Coffee Review: “Remarkable aromatic balance and big, suavely sweet acidity make this a remarkable blend despite its relatively light body and short finish. Dark chocolate, aromatic wood, tart, cherryish fruit carry from aroma through cup with poised authority.”  It’s truly one of the best cups of coffee I’ve ever enjoyed.

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Chocolate Pudding

The Hominy Grill blend coffee is served steaming hot unlike the tepid blends New Mexican restaurants tend to serve.  It’s a perfect accompaniment to a steaming bowl of she crab soup.  Yes, she crab soup.  Since you might be curious as to how one can tell “he” from “she” crabs, the telltale sign is the eggs from the female crab which give it a unique flavor.  Considered one of Charleston’s signature dishes, she crab soup is a wonderfully light yet creamy elixir flavored with sherry complemented by chives and brimming with crab.  When my Kim accuses me of being crabby, I’ll forever think of this magnificent soup.

One of the Hominy Grill’s most famous dishes goes by the head-scratching name “Charleston Nasty,” a misnomer if there ever was one.  This sinfully rich, traditionally made and absolutely delicious entree should be called “The Charleston Awesome.”  The Charleston Nasty showcases the seasoned pork sausage Chef Stehling makes from scratch every morning.  The sausage is crumbled onto a pan then sauteed with onion and bell pepper.  A little flour and chicken stock finished with a smidgeon of heavy cream and you’ve got the gravy which is slathered on a mile-high biscuit bisected by a Southern-fried (in a skillet) chicken breast topped with shredded Cheddar cheese.  This is a breakfast sandwich for the ages!

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Sunflower Toast and Raspberry Jam

Invariably, on the rare occasions in which we visit Chinese restaurant buffets, my very favorite item is the  chocolate pudding.  That’s an indictment on how bad Chinese buffets tend to be because the chocolate pudding (forgive me Bill Cosby) is extremely pedestrian.  When Food Network glitterati Alton Brown mentioned on “The Best Thing I Ever Ate” that his favorite chocolate dessert was the chocolate pudding at the Hominy Grill, I knew this was not the chocolate pudding of Chinese buffets.  Brown called it “the cashmere of chocolate pudding,” as apt a description if there ever was one.  Made with Callebaut dark chocolate and vanilla bean-soaked Bourbon then topped with homemade whipped cream, it’s a very adult chocolate pudding.  It’s dense with an intensely dark chocolate addictive flavor.  Chinese buffet chocolate pudding just won’t do any more. 

Seeing raspberry jam within easy reach among the condiments at my table meant toast was a must-have.  The challenge was in selecting the bread canvas for the raspberry jam: white, wheat, rye or sunflower.  Sunflower, not often found in the Land of Enchantment, was a no-brainer.  It was also a great choice, a terrific landing place for the homemade raspberry jam.  The jam was very much reminiscent of Heidi’s, a New Mexico institution.  That means it was great!

Admittedly, Lowcountry cuisine has a lot going for it with exemplary restaurants such as the Hominy Grill garnering legions of fans. It would have been easy to make a case for Lowcountry cuisine reigning supreme among all regional cuisines, but my heart and appetite will forever remain loyal to the incomparable cuisine of the Land of Enchantment.

Hominy Grill
207 Rutledge Avenue
Charleston, South Carolina
(843) 937.0930
Web Site
LATEST VISIT: 13 April 2014
# OF VISITS: 1
RATING: 25
COST: $$
BEST BET: She Crab Soup, Charleston Nasty Biscuit, Chocolate Pudding, Sunflower Seed Toast and Raspberry Jam

Hominy Grill on Urbanspoon

Torinos @ Home – Albuquerque, New Mexico

Torinos @ Home

On Monday, October 21st, 2013 in a Diners, Drive-Ins and Dives episode entitled “Aces of Authenticity,” the Food Network introduced Torinos @ Home to the world. Just four years earlier–on 22 December 2009–i was one of, if not the very first critics to see greatness in what was then a tiny Italian eatery coaxing amazing flavors from its humble menu.  Then ensconced in diminutive digs, it was obvious Torinos @ Home was destined for far better things.  During my many return visits over the years, Torinos has never ceased to impress–even amaze–me.  Quite simply it’s one of the very best restaurants of any genre in the Land of Enchantment.

Guy Fieri of the Food Network's Diners, Drive-Ins and Dives program loved Torinos @ Home

Guy Fieri of the Food Network’s Diners, Drive-Ins and Dives program loved Torinos @ Home

So what makes Torinos @ Home stand out from among so many Italian restaurants in New Mexico. It starts and ends with owners Chef Maxime and Daniela Bouneou who are absolutely passionate about what they do. They have a sincere desire to please their patrons with the very best food they can prepare and they strive to present it as a work of edible art. They relish the challenge of knowing that they have to win over each guest one meal at a time and recognize they can never have an “off” night. Their greatest pleasure is in seeing the smiling faces of very contented guests. 

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Daniela and Maxime Bouneou, the heart and soul of Torinos @ Home

How can you not smile when the beauteous Daniela greets you with great alacrity and proceeds to treat you like a much-welcome guest at her home?  How can you not smile when a veritable cavalcade of deliciousness prepared by one of New Mexico’s very best chefs reaches your table?  A visit to Torinos @ Home is an escape, a temporary respite to a better place, where you’re waited on and treated like royalty. 

When you’re dining on culinary excellence, it’s easy to forget your cares.  All you want to do is indulge in the luxuriant flavors of cuisine prepared by a chef who once worked in Michelin two- and three-star restaurants in his native France.  Maxime certainly has the chops and experience to wow his guests, even those with the most  sophisticated palates.  On her wonderful Tasting New Mexico blog,  the scintillating four-time James Beard award-winning author Cheryl Alters Jamison called Torinos @ Home the “best destination dining in New Mexico.”

Adjacent to the restaurant is a little store selling Italian treasures

Adjacent to the restaurant is a little store selling Italian treasures

 Initial Visit: 22 December 2009

Never has the adage “Everyone’s a critic” been more true than since the advent of the Internet. The blogosphere is a tailor-made venue for the general public to express itself openly, honestly and directly—and openly, honestly and directly the public does. The anonymity of writing online reviews has emboldened in the American culture, a mean-spiritedness equaled only in the vicious, in-the-gutter squalor of politics. At least that’s the outward appearance.

Researchers have discovered that when consumers write online reviews, they are more likely to confer positive ratings than negative ones. On a scale of one to five stars, the average online review grade bestowed to products and services as diverse as hotels, dog food and restaurants is about 4.3. The average rating for YouTube videos, according to Google, Inc. is even higher at 4.6 stars.

Italian bread with herb infused olive oil

Italian bread with herb infused olive oil

Respondents to TripAdvisor’s online review and rating service accorded Torinos @ Home a perfect rating of five. A perfect rating–that’s as much an anomaly as Romanian gymnast Nadia Comaneci’s perfect ten during the 1976 summer Olympics. It’s akin to Bo Derek’s pulchritude. Out of 85 respondents (as of December 23rd, 2009), 75 rated Torinos “Excellent,” 9 rated it “Very Good” and one sole dissenter said it was only “Average.” There’s a nay-sayer in every crowd.

Americans, it would seem are softies, an Oprahesque culture prone to puffery. At least that’s the impression I gleaned by reading TripAdvisor, source of the self-professed “world’s most trusted travel advice.” TripAdvisor, which allows consumers to review and rate all aspects of the travel experience (hotels, flights, restaurants), listed as the number one restaurant in Santa Fe, a humble, rustic little Italian restaurant named Torinos @ Home. Considering that among the City Different’s 327 restaurants are some of the most highly regarded restaurants under America’s spacious skies, is it possible that a restaurant whose name sounds more like an e-mail address than that of a restaurant is that good?

Soup of the Day: Zucchini Ciliantro

Soup of the Day: Zucchini Cilantro

Burbling comments on TripAdvisor unabashedly supported the rating with such accolades as “best food in Santa Fe” and “best I’ve ever had” uttered with unfettered enthusiasm. A veritable love-fest for all aspects of the Torinos experience seemed almost too good to be true. The comments would have you believe that at Torinos, heaping portions of ambrosia are served on gilded platters by beautiful maidens. That last line is hyperbole, but not by much.

Me, I’m from Missouri…or at least the part of me that says “show me” is. When Daniela Bouneou, one of the restaurant’s owners, invited me to visit her restaurant, she indicated she would be honored to have Torinos @ Home listed on my index of Santa Fe restaurants. She said nothing about Torinos being rated the number one restaurant in Santa Fe or about the outstanding reputation it has garnered since launching in 2006. Obviously she wanted me to find out for myself.

Oven roasted tomato, garlic, fresh thyme, basil and  homemade croutons (there is no cream, no chicken broth in this soup)

Oven roasted tomato, garlic, fresh thyme, basil
and homemade croutons

As much as TripAdvisor respondents like Torinos @ Home, they love Daniela even more. From the descriptions on TripAdvisor, I pictured an apron-wearing signora with Monica Bellucci’s sultry beauty and the culture and refinement to mesmerize all guests with her graciousness and hospitality–a veritable Italian kitchen siren. Daniela is as wonderful as advertised! 

Raised in Torino (Turin to most Americans), the capital of Northern Italy’s Piedmont region for which her restaurant is named, Daniela attended culinary school at the precocious age of 14, but opted instead to pursue a career path in the “front of the house” for which her buoyant personality is best-suited. While working as maitre d’ at a four-star hotel in Nice, France, she met and married Maxime Bouneou, the hotel’s promising sous-chef. They moved to Santa Fe shortly thereafter.

Pasta Fagoli

Pasta Fagoli

Their Santa Fe restaurant ventures were initially in the employ of some of the city’s most prominent dining establishments. Maxime served as the Executive Chef at Fuego at La Posada de Santa Fe, a high-profile Four Diamond Award-winning restaurant. Daniela managed The Chocolate Maven for five years. Friends inspired the couple to open up their own restaurant after being completely blown away by the traditional Italian dishes they served during dinner parties at their home.

Torinos @ Home was ensconced in the venerable Santa Fe Village, a shopping center with an old west charm just a couple blocks south of the Plaza. For capturing the essence of Santa Fe, few shopping centers can match the Santa Fe Village with its unique local retail stores. Charm and essence are nice, but the truth is, the restaurant didn’t have a storefront presence and its square footage wasn’t much more spacious than a couple of office cubicles. Newcomers relied on smallish exterior signage and a slate board listing the day’s specials to point them in the restaurant’s general direction.

Torinos’ Antipasto Platter For Two: Prosciutto di Parma, Pollo-Carciofini, Spek, Goat Cheese Croutons, Grilled Eggplant, Artichoke Hearts and Grapes

Worse, Torinos’ was tucked away in a corner hallway which got awfully crowded during peak hours as hungry patrons queued up for the limited number of tables or lined up to place an order. Though the brightly painted walls–the color of Santa Fe sunlight on one of New Mexico’s more than 300 days of sunshine annually–had a welcoming effect, when you’re hungry, you don’t want to wait no matter how great the food may be.

Torinos Relocates to Albuquerque

On February 16, 2010, the Bouneous sold their restaurant’s assets and the right to lease their charming spot so they could relocate to Albuquerque where Maxime’s family resides. Aside from familial reasons, Daniela and Maxime wanted a location which could provide the amenities all successful restaurants need (in addition to great food): a reasonable lease, plentiful parking, patio seating and spacious accommodations (the very antithesis of their crowded space at the Santa Fe Village center).

Figs marinated in Marsala, Prosciutto di Parma, Arugula salad, goat cheese crostini,  vinaigrette

Baccalao with crostini and tapenade, sun-dried tomato.

It took less than six months for Torinos @ Home to achieve in Albuquerque what it achieved in Santa Fe. Since relocating to the Duke City on May 24, 2010, it has been among the highest rated restaurants on Travel Advisor from over 900 Duke City restaurants rated. More than 90 percent of the respondents participating in the online review rated it “Excellent.” In February, 2010, Torinos @ Home closed its doors in Santa Fe and relocated to the Duke City. Truly Santa Fe’s loss is Albuquerque’s gain. Among aficionados it has achieved near cult status.

The Bouneous found everything they sought in the Journal Center off Jefferson Street at the former home of Voila. Torinos @ Home has made itself at home in comfortable new digs, launching its Albuquerque operation on May 24th, 2010.  Torinos is open for lunch Tuesday through Saturday from 11AM to 5:30PM and dinner from 5:00PM to 9:00PM.  Reservations are suggested for dinner.  The menu remains a memorable–maybe magical–tribute to outstanding Italian cuisine with a deliciousness heretofore not experienced in Albuquerque. It’s hardly a compendium of all things Italian and it is certainly not a “red sauce” Italian restaurant. Instead, it serves a limited number of items prepared exceptionally well. 

Figs marinated in Marsala, Prosciutto di Parma, Arugula salad, goat cheese crostini, vinaigrette

Figs marinated in Marsala, Prosciutto di Parma, Arugula salad, goat cheese crostini, vinaigrette

A larger kitchen also means an expanded lunch menu which now includes Grigliata Di Pesce, a selection of fresh fish—grouper filets, swordfish and scampi– all grilled and prepared with a hint of extra virgin olive oil, fresh lemon and a whole roasted tomato.   The antipasti, salads and soups section has also grown and now includes an antipasti platter for two that might elicit involuntary salivation, first when you read its component ingredients on the menu and next when it’s headed to your table.  Though the menu section may be entitled “Just A Panini,” Torinos’s sandwiches hardly warrant the limiting descriptor of “just.”  These are superb sandwiches!

In its annual food and wine issue for 2011, Albuquerque The Magazine awarded Torinos’ @ Home a “Hot Plate Award,” for “Hot Restaurateurs.” The Hot Plate Award is the magazine’s highest honor signifying appetizers, dishes, desserts, drinks and restaurants “that we can’t live without.” What a tribute to Torinos’ that Duke City diners can’t live without this gem of a restaurant. Some critics I trust consider it the only truly great Italian restaurant in Albuquerque with its nearest competition rating a very distant second.

Duck Confit Panini: Duck confit for 10 hours in its own fat, caramelized onions, goat cheese, grilled zucchini and cilantro

Appetizers, Sandwiches and Soups

A basket of Italian bread and a decanter of herb-infused olive oil will help diffuse your hunger and stave off involuntary salivation while aromatically enticing entrees are delivered to nearby tables. Italian bread is characterized by a crispy crust and a chewy texture and Torinos’ rendition of the staff of life will not disappoint. Until late 2010, the bread came from the world-famous La Brea Bakery in California which boasts of an artisan’s passion, skill and dedication in every loaf. The bread was shipped to the restaurant where the baking process was finished. Thanks to a more expansive space, Maxime now bakes the restaurant’s focaccia and it’s fabulous–better even than the world-famous artisan staff-of-life from La Brea.

The olive oil is superb as well.  You won’t need any of the sprinkled-on seasonings other restaurants serve.  The olive oil is resplendent with the herbaceous freshness of a complementary blend of herbs swimming in the decanter. where they are joined by thin ancho chiles. You’ll also want to save a couple slices for dredging up whatever may be left over of the sauce you select for your entree…and you’ll definitely want to purchase a decanter of this olive oil before you leave.  It’s world class stuff!

Foie Gras Au Torchon: Served with Applewood Smoked Duck and Fig Preserve

Foie Gras Au Torchon: Served with Applewood Smoked Duck and Fig Preserve

20 April 2013: Cheryl Jamison is especially besotted with Torinos’ Baccalao appetizer.  In chronicling  The 10 Best Things I Ate in New Mexico This Year for 2012, Cheryl described the Baccalao as “the ultimate salt cod preparation.”  It certainly is a fabulous composition: salted cod fish and Yukon Gold potatoes mashed together with a sweet confit garlic cream.  What makes this dish special is how it blends into one dish, familiar yet seemingly disparate flavors.  The Yukon Gold potatoes are a perfect foil for the pleasantly “fishy” flavor of the cod.  The sweet confit garlic cream lends just enough moistness to prevent the dish from being dry.  The dish is served with a crostini topped with a terrific olive tapenade and sun-dried tomatoes.

20 April 2013: While the Baccalao is probably an acquired taste (my Kim didn’t like it), most diners will appreciate an Antipasto quadrumvirate of figs marinated in Marsala, Prosciutto di Parma, Arugula salad, and a goat cheese crostini. This is an appetizer that will excite all 10,000 taste buds while challenging them to discern each of the five recognized taste sensations (salty, sweet, butter, sour and unami). It’s served on a wooden cutting board. Each component is magnificent. Together they create an adventure in flavor.

Calamari: Stuffed with pancetta, garlic, fresh herbs and ricotta cheese

20 April 2013: Prosciutto di Parma, one of the best known varieties of Italian uncooked ham, is an intensely flavored (courtesy of dry-aging), thinly sliced ham with a nice fat content. Whether by design or by accident, a generous helping at Torinos is shaped like a rosette on the cutting board. The goat cheese, spritzed with just a bit of honey, is fantastic. It spreads easily on the crostini and is a wonderful counterpoint to the figs marinated in Marsala, a wine frequently used in cooking. The arugula salad is drizzled with the house Vinaigrette which melds magnificently with the peppery greens. 

5 April 2014: The Caprese salad may be a simple salad, but it’s imbued with qualities that elevate it to greatness.  At its essence, this salad is a concordant combination of flavors, textures, and freshness: ripe tomatoes, fresh mozzarella cheese, aromatic basil, and your choice of drizzle: either or both olive oil or balsamic.  Torinos takes this simple salad and raises it to rarefied air.  Instead of mozzarella, this salad is constructed with burrata,  an almost unnaturally soft and moist fresh Italian cheese made from cream and mozzarella.  Burrata is ethereal in its texture and as rich a cheese as you’ll find.  A wonderful fresh basil pesto takes the place of the all-too-ordinary basil.  Olive oil is drizzled onto the resplendent greens and ripe tomatoes while balsamic circumnavigates the dish.  Simplicity meets sophistication can be delicious.

Burrata and Tomato (Similar to a Caprese Salad): juicy Heirloom tomato (in season), burrata mozzarella, Nicoise olives, fresh basil pesto

Burrata and Tomato

22 December 2009: The menu describes its soups as “heart warming.” That’s an understatement! Like mans’ best friend and favorite four-legged companion, a great soup loves you unconditionally. It provides hearty substance and warms the cockles of your heart. It’s equally at home on your sick bed as it is at a sumptuous feast. Torinos’ zucchini cilantro soup is such a soup! Four oversized croutons (perfect for crostini toppings) soak up the well-seasoned elixir while you bask in the liquid love as it slides down your throat.  It’s the soup Daniela served me during my inaugural visit and remains one of my favorites. 

Grouper al Cartoccio: Grouper filet baked in a crispy wrap with Swiss chard, mussels and clams

Grouper al Cartoccio:
Grouper filet baked in a crispy wrap with Swiss chard, mussels and clams

4 November 2013: How many of us have ordered tomato soup at an Italian restaurant that’s reminiscent of the soup in a can with which we grew up?  Not so at Torino’s where tomato soup means oven-roasted tomatoes, garlic, fresh thyme, basil and homemade croutons.  There is no cream or chicken broth in this soup.  It’s rich, sweet-savory tomatoes at their comfort food finest.  It’s a simple soup made extraordinarily well from excellent ingredients. 

4 June 2011: Better still is Torino’s rendition of pasta fagioli, an Italian peasant soup which translates to “pasta and beans” (typically cannellini beans).  As with many family dishes, the recipe for pasta fagioli varies greatly.  Quite often it is made with a stewed tomato or tomato paste base.  Torino’s variation is not made with tomatoes, but it is no less fragrant than its red sauced counterpart.  Unlike some pasta fagioli, its broth is thick and soul-warming with pasta and beans in perfect proportion to sundry vegetables.  My sister-in-law Lola DeVivo Laws, a proud Italian loved Torino’s pasta fagioli so much, every bite brought tears of joy to her eyes.  

Bistecca Alla Griglia: Grilled flat iron steak on the grill, roasted vine tomato and fagioli

Bistecca Alla Griglia:
Grilled flat iron steak on the grill, roasted vine tomato and fagioli

21 November 2012: In its annual food and wine issue for 2012,  Albuquerque The Magazine named Torinos’ duck confit sandwich one of the yummiest sandwiches in the city.  It’s one of the yummiest in the state!  The canvas for this gem is focaccia bread from La Quiche Parisienne which is layered with a herbaceous (fresh thyme and cilantro) goat cheese spread, duck which has been confit in its own fat for ten hours, and grilled zucchini.  This is a magnificent sandwich!  The duck is moist, tender and absolutely delicious while the goat cheese spread lends a savory-slightly tart counterpoint.  

4 June 2011: Surprises abound with every visit.  You can literally expect the unexpected, a twist here and there to any preconceived notions you might have about Italian food.  If you thought all pasta fagioli, for example, should look and taste like the Olive Garden’s version, Torino’s will break that paradigm quickly.  If you think calamari should be cut into ringlets, breaded, deep-fried and served as an appetizer with some sort of dipping sauce, you’re in for a treat should you order Torino’s calamari entree.  Instead of thinly sliced ringlets, the calamari actually resemble large pasta shells.  That’s because Torino’s serves them in their natural state minus the tentacles.  Maxime stuffs each calamari with pancetta, garlic, fresh herbs and ricotta cheese and serves them with a tomatoes concasse (essentially peeled, seeded and crushed tomatoes) and a tart Balsamic reduction.  The texture may be a bit off-putting to some as it’s almost rubbery, but it’s also replete with flavor.  It’s a unique way to enjoy succulent squid. 

Beef Cheek Manicotti

Beef Cheek Manicotti

9 December 2011: During our inaugural dinner visit, one of the two featured appetizers was Foie Gras Au Torchon served with applewood smoked duck and fig preserve.  Foie Gras, which translates from French as “fat liver” is a highly-coveted, incomparably rich and delicious duck liver that’s been fattened specifically to give it a silken texture and unctuous flavor.  This luscious, delicate “meat butter” dish is a foodie favorite and bane of vegetarians everywhere.  France is the world’s biggest producer and consumer of foie gras which is at its very best during the autumn and fall seasons when quite naturally, ducks accumulate most fat, particularly on their livers. 

Torchon, which means “dish towel” in French refers to the way the foie gras is often prepared. It’s truly a delicious irony that the most craved and coveted portion of the canard, a culinary luxury, is traditionally wrapped in humble and lowly dish towels and poached for as long as three days.  The results are an eyes rolling back in the head, swoon inducing foodgasm.  Torinos’ foie gras is among the best we’ve ever had, heightened by the addition of whisper-thin slivers of applewood smoke duck and a thin fig preserve “trail” that’s dragged on the plate to give you just a sensation of sweetness without overwhelming the make you weak in the knees flavor of the duck.

Ravioli of the Day: Spinach and Ricotta With A Three-Herb (Dill, Tarragon and Chives) Butter Sauce

Spinach and Ricotta Ravioli With A Three-Herb (Dill, Tarragon and Chives) Butter Sauce

Main Courses/Entrees

20 April 2013: Having worked in a fishing village, Maxime is a stickler for freshness. He has cultivated a network of sources which ensure next-day delivery of fresh, just-caught fish. It makes a difference. His preparation of Grouper al Cartoccio is tres magnifique. The grouper is stuffed with Swiss chard, sealed in a crispy filo-like parchment then sautéed and served in a bowl surrounded by steamed clams and mussels. The entrée is then drizzled with a light Pomodoro sauce. It’s already got a spot reserved on my “best of 2013” list.

20 April 2013: It’s not every Italian restaurant that offers steak on its menu, much less excels in its preparation and delivery. In Torinos’ Bistecca Alla Griglia (grilled steak), we enjoyed a better steak than we’ve had at many a steakhouse. Maxime pioneered the flat iron cut long before it became a popular offering. Until they became so popular flat iron steaks were a much more value-priced cut. It’s a cut that is tender, juicy and which some experts say has the “beefiest” flavor of any cut of beef on any steak. Maxime exploits these qualities to their utmost, serving a fork-tender steak all carnivores will thoroughly enjoy. It is served with a roasted vine tomato and fagioli, the delicious white beans often found on soup. 

Fresh herbs raviolis topped with a goat cheese cream sauce

4 November 2013: Guy Fieri, the loquacious host of the Food Network’s Diners, Drive-Ins and Dives show is a rather skilled chef himself.  One of the ways he likes to demonstrate his chops on the show is by predicting the featured chef’s next move: “in the oven at 350 degrees for 90 minutes.”  While observing Maxime as he prepared beef cheek manicotti, Fieri seemed at a loss.  Either that or he was in awe of Maxime’s meticulous preparation of delectable dish which wasn’t crafted solely for the Food Network, but is available on the daily menu. 

This entree is absolutely amazing, so rich and delicious grown men will swoon as they eat it and women will consider it better than chocolate.  Maxime cooks natural beef cheeks for just over five hours in red wine then combines them with fresh ricotta and stuffs them into manicotti shells.  They’re then baked in the oven with Bechamel,  Pecorino Romano and Fontina cheeses melted over the top.  The richness of this dish should be paired with an acidic side such as the aforementioned tomato soup.  It’s a heavenly pairing.

Ravioli stuffed with spezzatino (beef brisket)

22 December 2009: The ravioli of the day (a concept no longer on the menu) is what Daniela chose for my introductory meal at Torinos. On this day, the ravioli was stuffed with ricotta and spinach and drizzled lightly with a three-herb (dill, tarragon, chives) butter sauce. Until that point, I’d never had better ravioli! In fact, compared to this ravioli, almost all other ravioli I’ve ever had is on par with the dreaded canned Chef Boyardee variety.  

The three herb commingling imparted heretofore not experienced fresh herbaceous qualities to the rich buttery sauce: the divine fennel- and anise-like pleasantness of tarragon; the clean and subtle tangy balance of sweet and savory that is dill; and the sweet, mild onion-like versatility of chives. Each of the dozen raviolis on my plate were perfectly prepared and uniform in size. The texture was neither too al dente nor mushy in the least. The ricotta was not dominantly rich as some Italian restaurants serve it, but subtly rich in a manner that complements other ingredients. A generous sprinkle of fresh parmesan topped this fabulous entree. 

    Spaghetti alla Carbonara: Pancetta (Italian Bacon), cream, egg, caramelized onion, garlic and parmigiano

Spaghetti alla Carbonara

18 October 2010: Possessing a heart of gold as well as an amazing memory, Daniela remembered just how much I loved this dish and emailed me when Maxime prepared it with a decadent goat cheese cream sauce. Wow! Who says you can’t improve on perfection! Who says you can’t have too much of a good thing! This dish is the epitome of rich deliciousness. 

1 June 2010: When interviewed by Ryan Scott on the much loved and missed Break The Chain radio program, Maxime revealed that spezzatino, a slowly braised beef brisket, is his very favorite dish.  It’s almost always on the menu in one form or another.  One of the ways in which Maxime prepares it is by stuffing it in ravioli.  This is one of many dishes on the menu that has absolutely blown me away.  The slowly braised brisket is unctuous and almost preternaturally good. 

Anitra Al Forno (Duck Leg Slowly Confit for 10 Hours)

21 November 2012: It’s not quite as rich, however, as Torinos’ Spaghetti alla Carbonara, perfectly al dente pasta tossed with pancetta (Italian bacon), cream, egg, caramelized onion, garlic and parmigiano.  It’s one of those rare dishes that is so rich you know you shouldn’t finish it all, but so good you can’t stop eating it.  Calvin Trillin, one of the best food writers in America once suggested that instead of turkey, Americans should gather around the table for pasta carbonara.  I’d gladly forgo turkey for Maxime’s spaghetti alla carbonara. 

23 May 2010: From the “Torinos Entrees” section of the menu, it’s hard to pass up Anitra al Forno, a duck leg slowly confit for ten hours served with seared polenta and fresh vegetables sauteed with extra virgin olive oil.  After your first bite, you’ll lament that so many restaurants seem to believe duck should be fruity-tasting.  The flavorful fat from the confit process imbues the duck with flavor through and through as well as a crust that seals in juices.  This is a very moist and tender duck leg. 

Buccatini Puttanesca

28 December 2010: As refined a lady as Daniela is, it’s always a joy to share a laugh with her when the topic at hand is so unladylike–such as when we discussed the etymology of the popular Italian dish Buccatini Puttanesca.  The literal translation of this delicious dish is “whore’s spaghetti.”  The origin of the term is in dispute, but what can’t be disputed is just how wonderful this dish is at the hands of a master chef like Maxime.  Buccatini Puttanesca is a lively entree–pleasantly piquant, a bit salty, tantalizingly tangy and wholly delicious.  At Torinos, its construction includes anchovies, olives, capers and other complementary ingredients.  The anchovies are discernible, but not so much that the anti-anchovy crowd will disdain this wondrous dish. 

Torinos’ pasta dishes include one aptly named “Tagiatelle Gorgonzola “For You Blue Cheese Haters,” though for this fan of fetid fromage, it’s hard to imagine anyone not liking stinky cheese, the more rancid and blue the better.  I suspect Daniela and Maxime are having the last laugh  because gorgonzola is itself a blue cheese, a veined Italian blue cheese, in fact.  Like other blue cheeses, it can be crumbly and salty with a pronounced bite.  On tagliatelle, this cheese finds a receptive canvas.  The tagliatelle, a long, flat ribbon-like pasta similar in shape to fettuccine, is perfectly prepared; the sauce is surprisingly subdued, a rich, buttery, but not overwhelming sauce. 

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Prime Rib, Potato Gratin, Vichyssoise Carrots

9 December 2011: Dinner might mean something unexpected such as a featured special of roasted prime rib au jus served with a potato gratin and vichyssoise carrots.  The prime rib is a slab of wonderfully roasted (Lowry’s quality) just-off-the-bone prime rib with a perfectly pink hue redolent with a peppercorn enhanced au jus. It’s nearly fork-tender and as juicy as any prime rib you’ll ever have.  The potato gratin is a beauteous brick of thinly sliced and layered potatoes and cream seasoned with garlic.  The top layer is beautifully browned and each layer underneath perfectly prepared.  While the term vichyssoise is most often associated with a cold French soup, the term actually means “from Vichy” a city in France.  Torinos’ vichyssoise carrots have a sweet (but not overly so) flavor and a crisp texture (a boon for those of us who don’t want mushy carrots). 

13 August 2011: In season, one of the most overdone ingredients on restaurant menus is butternut squash.  Unfortunately more often than not, restaurants tend to prepare it to a near-dessert level of sweetness.  Instead of letting its natural sweetness shine forth, chefs tend to add sweetening spices to its creamy beige flesh.  At Torinos, Maxime pairs the butternut squash with fresh ricotta and stuffs them into hand-made manicotti then tops the manicotti with extra virgin olive oil, caramelized onions, Bechamel, Pecorino Romano and Fontina cheeses melted on top.  It’s some of the best manicotti you’ll ever have times five, the pairings of ingredients heightening the best in each other. 

BUTTERNUT SQUASH MANICOTTI 12 oven roasted butternut squash, extra virgin olive oil, caramelized onion, fresh ricotta cheese,  baked in the oven with bechamelle, pecorino romano and fontina cheese melted over the top

Butternut Squash Manicotti

5 April 2014: For seafood lovers, few things are as satisfying as a rich, hearty seafood stew, whether it be cioppino or bouillabaisse.  There are several similarities between the Italian-Portuguese cioppino and the French bouillabaisse, both of which have their genesis in the pots and cauldrons of the scions of ancient Mediterranean fishermen.  Chef Maxime, a French man who cooks Italian food, can call his seafood stew anything he wants as long as he serves it.  Cioppino is a very nuanced dish that takes on the personality of the seafood from which it is constructed as well as the distinct seasonings which give it its kick. Torino’s rendition includes shrimp, Pacific cod fish, mussels, clams and calamari in a star anis clam broth.  It’s a San Francisco-worthy cioppino showcasing fresh seafood in a sumptuous broth. You won’t leave a drop.

Cioppino

Cioppino


5 April 2014: In the November 8, 2012 edition of Tasting New Mexico, scintillating author Cheryl Alters Jamison introduced readers to the “top five New Mexico spots for divine gnocchi.”  Not surprisingly, the Gnocchi Spezzatino, made the list.  This gnocchi is made from homemade potato dumplings and an organic beef brisket braised for five hours in red wine.  The dumplings are delicate, smooth and rich while the beef brisket is so tender it falls apart much like carne adovada.  The red wine and beef reduction may be the highlight of a dish whose every component is absolutely fabulous.

Gnocchi Spezzatino: Organic beef brisket (braised for 5  hours in red wine) served with homemade potato dumplings

Gnocchi Spezzatino: Organic beef brisket
(braised for 5 hours in red wine) served with homemade potato dumplings

Desserts

22 December 2009: Letting Daniela select my inaugural meal also meant she could pick whatever dessert she thought I might like. It turned out to be a fruit cobbler poached in red wine syrup and warm spices served with ice cream and whipped cream. Made with very tart and refreshing rhubarb spiced with cardamom and other of the chef’s special spice mix, it is wholly unlike the cloying fruit cobbler typically served in barbecue restaurants. A light, delicate and buttery crust cuts into the rhubarb’s tartness while the ice cream and whipped cream provide a rich, delicious and cold contrast to the warm cobbler. 

13 August 2013: Legend has it that when needing a “pick me up” in between amorous trysts, the courtesans of Venice would consume Tiramisu (the literal translation of which is “pick me up) to boost their stamina.  An addictive, rich and ethereally light Italian dessert, when made right it will leave an indelible impression on you.  The very best tiramisu I’ve had in the Albuquerque area has been from Blades’ Bistro in Placitas and Nicky V’s Neighborhood Pizzeria in the Duke City.  That is, those were the best until I sampled Daniela’s Tiramisu at Torinos’ @ Home.  It’s also the most authentic tiramisu I’ve had, wholly unlike the “cake” type tiramisu inferior restaurants serve.  That’s pseudo tiramisu.  Daniela’s rendition is served in a concave bowl, the discernible melding of spirits, espresso and cocoa defying convention by being both whisper light and having body and texture.

Daniela’s tiramisu, the very best in the universe!

9 December 2011: Some diners might not brave a dessert which translates from French to “half cooked,” but then they’d be missing the rich deliciousness of Torinos’ chocolate mi-cuit.  Similar to the molten centered chocolate cakes served in highly regarded restaurants such as Roy Yamaguchi’s eponymous Roy’s,  this is a chocolate cake so decadent it can only be finished if shared.  Torinos’ rendition is topped with vanilla ice cream and served with amarena cherries.  Amarena cherries, grown mostly in Bologna and Modena, Italy, start off as slightly sour cherries, but they’re preserved in a rich, sweet syrup that makes them nearly cloying.  The vanilla cuts the sweetness nicely as does the adult chocolate. 

21 November 2012: If you’re in the mood for something not quite as rich or decadent, the pistachio square is the dessert for you. Pistachios are a versatile nut that can serve not only as a snack food, but in entrees and desserts.  They lend a savory quality to desserts that are would otherwise be cloying– such as baklava at Yasmine’s Cafe.   The pistachio square is a tarte in which finely chopped pistachios are the star and creme Anglaise is a counterpoint of sweet richness.  The tarte is dense and moist with an excellent crust.

Chocolate Mi-Cuit

Torinos does a bustling take-out business, the best way to curb the inevitable cravings you’ll experience after a meal at what became, after only one visit, my favorite and highest rated Italian restaurant in New Mexico. Anything on the menu is available for carry-out. Dinner from Torinos, even if you have to warm it up yourself, is the next best thing to dinner at Torinos. 

Also available is a little store adjacent to the restaurant in which Italian goodies are sold.  You’ll want to stock up on Maxime’s olive oil, biscotti, chocolate croissants (more on these later), homemade jams and a veritable treasure trove of other exciting and interesting items.  Daniela introduced us to her favorite candies growing up in Italy.  They’re wrapped similarly to saltwater toffee, but are wholly unlike saltwater toffee in texture.  Best of all, they’re available in various flavors (pear, anise, mint, apricot and more.

Pistachio Square: Pistachio tarte and crème Anglaise

Outstanding food, reasonable prices and portions, exceptional service…not to mention the fabulous Daniela.  Torinos @ Home is as much about the experience as it is about the food.  Was it Santa Fe’s best restaurant?  A phalanx of restaurant critics say it was. Will it be Albuquerque’s highest rated restaurant?  Daniela invites you to find out for yourself.

TORINOS @ HOME
Journal Center
7600 Jefferson Street
Albuquerque, New Mexico
(505) 797-4491
Web Site
LATEST VISIT: 5 April 2014
1st VISIT:  22 December 2009
# OF VISITS: 13
RATING: 25
COST: $$ – $$$
BEST BET:  Ravioli of the Day, Spezzatino, Fruit Cobbler, Soup of the Day, Antipasti Platter, Prosciutto “Just Like Italy” Panini, Pollo & Carciofini Panini, Taliatelle Gorgonzola “For You Blue Cheese Haters,” Anitra Al Forno, Spaghetti Puttanesca, The Latino, Calamari, Pasta Fagioli, Duck Confit Sandwich, Spaghetti Carbonara, Baccalao, Grouper al Cartoccio, Butternut Squash Manicotti, Beef Cheek Manicotti, Gnocchi Spezzatino, Cioppino


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Santa Fe Bite – Santa Fe, New Mexico

    Santa Fe Bite inside Garrett's Desert Inn on Old Santa Fe Trail

Santa Fe Bite inside Garrett’s Desert Inn on Old Santa Fe Trail

This burger is a wonder. It’s thick, it’s perfectly cooked, juicy and covered in cheese…
If eating a burger is a sin, this burger is like going to Vegas with a hooker who you kill,
stuff in your trunk, and push off into a canyon.”
The Amateur Gourmet

Nay-sayers will tell you it shouldn’t have worked.  Housed in a ramshackle building some might describe as being “in the middle of nowhere,” it defied the number one rule for restaurant success: location, location, location.   It was Lilliputian in size, incapable of accommodating everyone clamoring to get in.  Long waits were common with only a small porch and limited seating as a “waiting area.”   Seating was in personal space proximity.   in winter and rare rainy seasons, the dirt and gravel parking lot could become rather messy. 

From a debits and credits perspective, these were the debits, the factors which worked against the Bobcat Bite ever becoming a success, much less a legendary dining destination. Fortunately the Bobcat Bite was frequented by diners with a glass is half full perspective, not by accountants and their ledgers.  The Bobcat Bite was not beloved in spite of the aforementioned debits; it was beloved because of them.  Well, those “debits” and the fact that it served the best burger in the known universe.  

    The iridescent Bonnie Eckre

The iridescent Bonnie Eckre

In a twist of cruel irony, the Travel Channel’s May 13th, 2013 airing of the Burger Land program celebrating the Bobcat Bite debuted just a few days after the announcement that the world-famous Bobcat Bite as we all knew and love it would be forever changed.  An official statement, issued on May 9th, announced the restaurant renowned for its outstanding green chile cheeseburger would shutter its doors in June, 2013.  The press release read: After 12 years, Bonnie and John Eckre will serve their last famous Bobcat Bite burger at the Old Las Vegas Highway location on June 9. They will be vacating the premises June 14th at the demand of the building’s owners, the Panzer family.”  It was an announcement warranting flying the flag (or a chef’s apron) at half mast or upside down as a sign of distress.

The sizzle had barely cooled on the fifty-year-old cast iron grill on which so many wonderful burgers had been prepared before owners John and Bonnie Eckre announced they would be relocating their beloved restaurant near the Santa Fe Plaza, the heart of the city.  While they could relocate their recipes and the personal homespun friendliness which made the Eckres as beloved as their burgers, legalities prevented them from taking the name “Bobcat Bite” with them.

SantaFeBite03

The capacious new digs of a soon-to-be Santa Fe institution

In August, 2013, the newly christened Santa Fe Bite opened its doors in a  space attached to Garrett’s Desert inn, a Route 66 motor court style motel within easy walking distance of the famous Plaza.  The new digs are much more capacious than its predecessor with indoor seating for 80 guests and 36 more on a patio overlooking Old Santa Fe Trail.  Cushioned booths against the west-facing windows and east wall flank the dining room where seating is more utilitarian than it is comfortable.  Mirrors backdrop a bar where you can order not only milk shakes, but beer and wine.  Walls are adorned with Route 66 style memorabilia.

Where the Bobcat Bite’s hours were abbreviated, the Santa Fe Bite is open every day but Monday for breakfast, lunch and dinner.  A significantly expanded lunch and dinner menu includes such additions as street tacos, green chile chicken enchiladas, chicken flautas and fish and chips (Fridays only) as well as steaks and chops.  The breakfast menu features most New Mexican and American favorites while the Sunday brunch is the best of both breakfast and lunch, featuring such treats as cast-iron-fried buttermilk free range chicken, cornmeal pancakes, frittatas and so much more.  Burgers are available at all hours, even for breakfast.

SantaFeBite04

Chocolate Shake

There are two things vastly more essential to the success of the Bite’s rebirth than an expanded menu and increased capacity.  The first is the cast iron grill on which burgers were perfectly prepared  for eighteen years at the old Bobcat Bite.  John Eckre was able to bring one of those magnificently seasoned cast iron grills with him to the new location, ensuring continuity of the singularly delicious magic which earned him a reputation as Santa Fe’s premier burger meister. More than any burger chef I’ve ever seen, John has mastered the art and science of preparing burgers your way.  No matter your desired degree of doneness–from medium rare to well done–your burger is prepared to your exacting specifications every single time.

The second is the genuine warmth and charm of Bonnie Eckre.  Watching Bonnie work a room is a study in quiet graciousness and hospitality.  Bonnie’s radiant smile is matched by her smiling eyes, the mirror to a beautiful soul who is absolutely beloved by her guests.  Over the years she’s come to know many of the “regulars,” treating one and all as she would friends visiting her home.  The wait staff is friendly and engaging.  You’d expect no less at Bonnie’s home away from home.

SantaFeBite05

Perhaps the most famous green chile cheeseburger in the world

When it comes to burgers, it’s all about the beef and that’s where The Santa Fe Bite has the edge over the competition. John Eckre still grinds beef daily on the premises, using only hormone-free chuck shoulder and chuck tenders then forming the patties by hand, careful to control fat content.  Each burger is a thick and juicy ten-ounce slab of beautiful beef served with an American and Swiss cheese blend, green chile, lettuce and tomato. Mustard and ketchup are available on your table and you can ask for mayonnaise and sliced (or even better, grilled) onion if you’d like.  

If you do opt to use a condiment on your burger, use it sparingly because it’s the beef that may bring tears of joy to your eyes.  That’s why true burger aficionados don’t whine about the green chile not being especially piquant. The only steak in New Mexico even comparable to the utterly erotic deliciousness of the coarse ground beef patty at the Bobcat Bite is the peppery elk tenderloin at Geronimo.  The cast iron grill ensures consistent, even heat distribution.  At medium, the thick patty has a perfectly pink center and is juicy to the tune of four to five napkins.  The buns are made on the premises with a gluten-free option available.  Burgers are accompanied by lightly salted and wonderfully crispy housemade potato chips.  The Bite still doesn’t offer conventional French fries, but it does offer sweet potato fries and an addictive coleslaw.

SantaFeBite06

Ten ounces of glorious beef prepared at medium

One last word about those burgers–over the years I’ve heard time and again about some upstart burger that’s “as good” or “better than The Bite’s.”  That The Bite is the rarefied standard against which all burgers in New Mexico are measured is fitting, but let’s get one thing straight: there is no better burger in the Land of Enchantment!  My friend Sandy Driscoll visits Santa Fe once a year and always makes The Bite her last meal in the City Different.  Though surrounded by some of the very best burger purveyors in America in her Los Angeles home, Sandy knows burgers and finds The Bite’s burgers unequaled.

If you’ve ever been curious what type of wine would go well with The Bite’s beauteous beef, you’re free to explore.  Others who cherish the time-honored pairing of burgers and shakes will appreciate The Bite’s shakes.  Chocolate, vanilla and strawberry are available and if the chocolate shake is any indication, you’re in for a real treat.  The chocolate is an adult chocolate which means it’s not cloying.  The shakes are served cold and thick in the style of all great shakes. 

Cast-iron-fried buttermilk free range chicken, served with cole slaw, potato salad

Cast-iron-fried buttermilk free range chicken, served with coleslaw, potato salad

In the 2011 movie The Help, Minny Jackson, a downtrodden maid tending to the every need of racist high society in Mississippi sagely observed “Fried chicken just tend to make you feel better about life.”  The Bite’s cast-iron fried buttermilk free range chicken will not only make you feel better about life, it’ll make you wish every day was Sunday.  This chicken–three pieces of golden, juicy and tender bird with delightfully crisp skin– is available only for Sunday brunch.  You’ll make quick work of this chicken, reducing it to bones in mere moments.  The coleslaw has lip-pursing qualities and is tinged with pepper.

The Bite offers four desserts plus a daily special.  Good fortune will shine upon you if the daily special is the apple pie a la mode.  This is an apple pie the way apple pie should be made.  That means plenty of sliced, sweet-tangy apples and a delicate, flaky crust not some pectin pretender.  It’s served hot, plated right next to vanilla ice cream which renders the pie cool enough to eat.  Few things in life go as well together as apple pie and ice cream.

Apple Pie a la mode

Apple Pie a la mode

With an expanded menu offering so many new and exciting options, you’d think this gastronome would be clamoring to try something new.  Instead, I’m counting the hours until my next Santa Fe Bite green chile cheeseburger.  It’s the very best in the universe and it may just be a while before anything else on the menu will entice me enough to forgo ordering one or three.

SANTA FE BITE
311 Old Santa Fe Trail
Santa Fe, New Mexico
(505) 982.0544
Web Site
LATEST VISIT: 16 February 2014
1st VISIT: 29 November 2013
# OF VISITS: 2
RATING: 25
COST: $$
BEST BET: Chocolate Shake, Green Chile Cheeseburger, Housemade Potato Chips, Sweet Potato Fries, Fried Chicken, Apple Pie A La Mode


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