Pelican’s Restaurant – Albuquerque, New Mexico
The remonstrance from a group of my foodie friends was vocal and animated when I contended that good seafood in the Duke City dining establishments not only exists, some of it borders on greatness. One ardent detractor asserted that good seafood in our landlocked community is as rare as a good steak was on Gilligan’s Island. Another argued that only at Pappadeaux, a national chain, could good seafood be found while a third reminisced that in the 1990s there were actually three restaurants–Cafe Oceana, the Rio Grande Yacht Club and Pelican’s–vying perennially for “best seafood” honors.
My rejoinder was to remind them of the half-dozen or so mariscos (Mexican seafood) restaurants in the Duke City, most of which serve very good to excellent seafood. “Duplicity,” they cried, “when we think of seafood, we’re thinking of King crab, Ahi tuna, lobster and halibut.” I then reminded them that Pelican’s continues to thrive in two Duke City locations–the original on the Heights (9800 Montgomery, N.E.) and a newer location on the burgeoning Northwest side (10022 Coors, N.W.). They unanimously found merit in the case for Pelican’s, a popular seafood emporium that has served Albuquerque since 1975.
That’s more than three and a half decades of surviving, even thriving, in a tough restaurant market. That means pleasing a widely divergent and persnickety range of Duke City diners–everything from the well-traveled sophisticates who have partaken of seafood fresh off the boat in a city by a shore somewhere to those who believe the end-all and be-all for seafood is Red Lobster and that Pelican’s is strictly a special occasion restaurant.
As with many seafood restaurants in landlocked areas, Pelican’s subscribes to a nautical theme designed to evoke the calming and peaceful feeling associated with the ocean. Anyone who’s laid on the beach and watched the undulating waters can attest to the effect the salty sea air and the motion of the ocean have in stimulating the appetite–usually for seafood.
The nautical theme is most pronounced in the original Pelican’s which includes a woody interior reminiscent of the creaky underbelly of an old fishing boat. Ornamental bronze finished pendant lamps hang from the ceiling; it’s easy to imagine them swinging to and fro from the rocking of the waves. Heavy ropes are lashed on beams, the symbol of strength and security. Decorative life rings, the type of which are tossed overboard to rescue seafarers who fall overboard, are used throughout the restaurant as are other oceanic ornaments such as oars, fishing nets, and even a surfboard. Sure it’s stereotypical, but a stucco New Mexico motif wouldn’t cut it.
The West side Pelican’s supplanted a failing Carraba’s Italian Grill restaurant in the Cottonwood Crossings development on the northeast corner of the Coors and Seven Bar Loop intersection and thematically is more like a woody fisherman’s wharf. It is situated next door to the Outback Steakhouse, offering an excellent alternative to the popular Australian themed meatery. A small fishing boat hangs from the ceiling while bubbling aquariums teem with colorful sea life.
Perhaps by default (especially with the 2005 closure of the Rio Grande Yacht Club), Pelican’s has been the very best seafood (non-mariscos) restaurant in Albuquerque by a nautical mile or more (although the December, 2010 launch of Desert Fish may change that landscape). Best of all, it’s locally owned and operated although there are two other Pelicans in El Paso. From the moment you’re seated, the friendly wait staff dotes on you. It’s not the saccharine service you’ll get at the chains which dot restaurant row along the Coors Bypass; the wait staff at Pelican’s works to earn your business, the way it should be.
While you contemplate the menu, the wait staff will start you off with a basket of out-of-the-oven bread with whipped butter and roasted garlic, both of which are faithfully replenished when you finish them (and you undoubtedly will, they’re so good). The bread has a hard-crusted exterior and a soft interior in which both butter and the roasted garlic spread easily. This is true garlic bread!
One of the most inviting appetizers on the menu and one at which Pelican’s excels is Oysters Rockafeller, a dish first created in 1899 at the famous Antoine’s in New Orleans. Because of the richness of the sauce (liberally interpreted at restaurants throughout the world), the dish was named for John D. Rockefeller, the richest man in America at the time. Pelican’s rendition is five plump oysters on the half shell topped with Pernod-spiked spinach and melted cheese. It’s a rich and indelicate starter that will win over even the most onerous oyster hater.
Another appetizer sure to please are the Sizzling Mussels sautéed in white wine and garlic served with two slices of toasted bread. The white wine and garlic broth are tailor-made for the bread which you’ll use to sop up and lustily consume as much of that savory broth as you can. Characteristic of good mussels, they don’t really need the broth, but the sizzling metal plate on which they’re delivered is a nice touch because it keeps the mussels and broth warm.
Pelican’s menu showcases fresh fish, thick slabs of Angus beef steaks, shrimp and surf-and-turf. The “Fresh Fish Report” includes tilapia, halibut, salmon, ahi tuna and rainbow trout. Daily specials range from Alaskan King Crab Legs to Australian Lobster Tail and “All you can eat peel n’ eat shrimp.” A Sunday brunch menu includes some of the most popular dinner menu items as well as traditional breakfast items such as French toast. Entrees come with your choice of baked potato, wild rice pilaf, or French fries and Pelican’s famous bottomless bowl of salad.
A common element among the seafood is uncommon freshness. The menu boasts of fresh and fresh-frozen seafood (and I’m not talking about Mrs. Paul’s frozen fish sticks here). Modern trawlers are equipped to process and freeze the fresh catch immediately. Some fish is best shipped fresh-frozen while other fish is best shipped fresh, albeit at low temperatures. The result–fish at Pelican’s have a fresh and mild smell not that “fishy” smell that turns people off seafood.
If there are any complaints about Pelican’s, it’s that the restaurant’s menu is a bit anachronistic–a throwback to the 80s. That’s especially true of the appetizer menu which includes such “yesterday” starters as mozzarella sticks and fried zucchini and mushrooms, both battered to order. Old-fashioned surf and turf entrees are also a bit dated. Then again, if something works, why change?
One entree which really works is the Shrimp Pelican which may well be the restaurant’s most popular dish–even though there’s nothing radical or avant-garde about it. Butterflied and golden brown in beer batter, the shrimp are humongous (forgive the oxymoron) and gloriously sweet. Even though my preference is generally for peel-and-eat shrimp with incendiary cocktail sauce, Pelican’s shrimp flood my memories with reminiscences of the first really great battered shrimp I ever had.
With some menu items, Pelican’s subscribes to the adage that “when in New Mexico, do as New Mexicans do” and in the Land of Enchantment, we serve our food–almost all of it–with chile. Pelican’s menu tends to have at least entree with either green or red chile, including a piñon crusted Tilapia topped with red chile butter. Because of its clean, mild flavor and because it tends to inherit the flavor of seasonings very well, tilapia is sometimes described as fish for people who don’t like the taste of fish. Alas, while the tilapia is delicious, flaky and tender, the chile is hardly of the caliber of New Mexico chile served at a New Mexican restaurant.
Pelican’s is almost as highly regarded for steaks and prime rib as it is for seafood. Carnivorous cravings will be sated with a line-up that includes teriyaki beef kabobs, choice center-cut top sirloin, choice ribeye filet mignon, market teriyaki center-cut top sirloin, New York strip and slow roasted prime rib au jus as well as a “Ranchero” center-cut top sirloin with Cheddar and green chile. The New York strip (pictured above) is grilled to your exacting specifications. At medium, it is juicy and delicious. It’s also very tender with no sinew or excess fat.
Football sized baked potatoes include your choice of toppings (butter, sour cream, bacon bits, green onions). Wisps of steam from the aluminum foil enveloped potatoes waft upward, hinting at perfectly baked potatoes. Alas, appearances can be deceiving as we found out during a January, 2010 visit when undercooked potatoes were the sole let-down in an otherwise good meal. The clam chowder is rich and very thick, but it would take Sherlock Holmes to find more than two bits of clam and the clams he might find are bound to minuscule and somewhat chewy.
Desserts are large enough to feed entire families. Offerings include large wedges of New York style cheesecake topped with a strawberry or chocolate sauce (or both), a lip-pursing key lime pie and perhaps the single largest slab of pie in the Duke City, a humongous ice cream mud pie. This slab of waist-expanding decadence is easily four-inches tall and that’s even before the whipped cream crowns this dessert. Two types of ice cream–chocolate and mocha–layered on top of a thick Oreo crust make this a teeth-chattering post-prandial treat. It’s a fine dessert, but much more than one person can handle.
Pelican’s is a very solid, if unspectacular restaurant that has survived nearly four decades and several generations in the Duke City’s constantly changing dining scene. It deserves a place in any conversation about good seafood in Albuquerque.
LATEST VISIT: 16 December 2010
# OF VISITS: 7
BEST BET: Shrimp, Oysters Rockafeller, Cracked Pepper New Yorker, New York Strip, Sizzling Mussels, Bread with Garlic Cloves, Ice Cream Mud Pie