{"id":429,"date":"2010-05-31T06:00:40","date_gmt":"2010-05-31T12:00:40","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=429"},"modified":"2018-07-19T19:54:49","modified_gmt":"2018-07-20T01:54:49","slug":"zea-rotisserie-grill-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=429","title":{"rendered":"Zea Rotisserie & Grill – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"\"<\/a>
<\/span> Zea Rotissserie & Grill, a popular Northeast Heights Dining Establishment<\/span><\/figcaption><\/figure>\n

Our first visit to Zea followed the day after it was savaged by an erstwhile Albuquerque Journal<\/em> restaurant critic, but any trepidation we might have had quickly dissipated when we were greeted enthusiastically at the hostess station by Betty, the luminous former waitress at the incomparable and much missed (to this day, I dream of its timbale tuna) Nouveau Noodles<\/a> restaurant in Tijeras. <\/span><\/p>\n

At Nouveau, Betty was a whirling dervish of perpetual motion and the restaurant’s consummate ambassador. As warm and effusive a waitress as you’ll find anywhere, Betty’s unabashed enthusiasm for Nouveau’s cuisine was evident in her flowingly eloquent descriptions of the restaurant’s menu items–polysyllabic descriptions which she peppered with adjectives synonymous with fabulous. We trusted her recommendations and appreciated the personable and attentive service she lavished upon us. <\/span><\/p>\n

After seating us at Zea, she cautioned against any pre-conceived notions we might have about chain restaurants, indicating this one was was different. She explained that Zea was founded in New Orleans in 1997 and that its founders’ goal is to celebrate the cultural phenomenon that is eating and drinking for the sheer pleasure of it (sounds like my kind of people). <\/span><\/p>\n

\"\"<\/a>
<\/span> Calamari, lightly breaded and fried until crisp. Served with Zitziki sauce and topped with Feta cheese.<\/span><\/figcaption><\/figure>\n

There are currently five Zea locations in the New Orleans area, a tough restaurant market.\u00a0 Zea also has locations in Lafayette, Covington and Baton Rouge, Louisiana as well as Mobile and Birmingham, Alabama with franchise locations in Plano, Texas, Pensacola, Florida and Albuquerque–all apparently markets\u00a0 which covet dining and drinking for the sheer pleasure of it.\u00a0 The Albuquerque restaurant is stylish and modern with Anasazi stonework complementing neutral colors.\u00a0 It is an attractive venue with good spacing between tables to allow for privacy.
\n<\/span><\/p>\n

Betty recommended an appetizer called Mediterranean Hummus Supreme<\/em>, the consorting of sun-dried tomatoes, Kalamata olives, feta cheese, roasted garlic, Roma tomatoes, extra virgin olive oil and herbs layered on a bed of creamy hummus and served with grilled pita bread and seasoned rotisserie lamb. It was an excellent starter when we first sampled it shortly after Zea opened and it remains an excellent starter years later.\u00a0 In its annual food and wine issue, Albuquerque The Magazine<\/a> accorded its prestigious Hot Plate Award to this appetizer.\u00a0 The magazine indicated it is “impossible to stop dipping, dunking and devouring.” <\/span><\/p>\n

Following Betty’s recommendation, I had the St Louis ribs<\/em> prepared Thai style, a half-rack of fall-off-the-bone tender ribs bathed in a sweet and spicy\u00a0 Thai sauce reminiscent of the chili sauce you might find at a Vietnamese restaurant. The ribs , which are served wet, dry or Thai were good and thankfully not quite as sweet as Betty whom we discovered has legions of fans in the Duke City who appreciate her attentive service and sage recommendations. Alas, Betty left Albuquerque in 2008 and we have yet to find a waitress nearly as attentive.
\n<\/span><\/p>\n

\"\"<\/a>
<\/span> Mixed Rotisserie and Grill: Half a rack of ribs, half a chicken and a quarter-pound of the rotisserie meat of the day<\/span><\/figcaption><\/figure>\n

While Betty may be gone, the remaining wait staff is friendly and attentive, not the sort to hover while you’re trying to hold a conversation or time their visits to when your mouth is full.\u00a0 In fact, sometimes the best thing that can be said about a wait staff is that it’s not especially noticeable.\u00a0 Save for Betty, others who have saved us haven’t made a memorable impression, but that’s not a bad thing.
\n<\/span><\/p>\n

Zea’s concept is based on “inspired American food,” a broad concept describing a melting pot of Mediterranean, Thai, Cajun and New Mexican inspired entrees and appetizers.\u00a0 Soup du jour selections, in fact, include two featuring green chile.\u00a0 Salads are inventive and large enough to share, the type of salads which fill you up in the manner of large entrees.\u00a0 Unless you’re a professional gurgitator, you probably wouldn’t be able to finish a salad and an item from the rotisserie meats and poultry menu.<\/span><\/p>\n

Items on this menu are served with two sides, all large enough to put a dent on any appetite. The sauteed corn is so heavily buttered, it may put a dent on your waistline, too.\u00a0 What corn wouldn’t be delicious when swimming in a pool of melted butter.\u00a0 Other sides include roasted corn grits, Zea potatoes, Thai snap beans, buttered sweet potatoes, red beans, vegetable du jour, French fries and sugar snap beans.
\n<\/span><\/p>\n

\"\"<\/a>
<\/span> Sauteed corn–sweet, succulent and swimming in butter<\/span><\/figcaption><\/figure>\n

The menu is further segmented into grilled entrees, seafood, pasta and sandwiches.\u00a0 Portions are profuse, most big enough to share.\u00a0 The Mixed Rotisserie and Grill<\/em> entree is a veritable meatfest and perhaps the largest entree on the menu: half a rack of ribs, half a chicken and a quarter-pound of the rotisserie meat of the day with two sides.\u00a0 The chicken has an almost lacquered sheen on the outside and is grilled to perfection so it remains moist on the inside.\u00a0 The ribs are fall-off-the-bone tender and meaty. The rotisserie pork, served with a rosemary roasted garlic glace, is also quite good, albeit heavily salted.<\/span><\/p>\n

Not quite as appetizing is the twice cooked crispy duck<\/em>, a Maple Leaf Farms duckling slow-roasted then crisped and served with Asian herbs and a honey soy sauce.\u00a0 One of my pet peeves is seafood or duck served with either a fruity or cloying sauce that masks the inherent flavors of the duck or seafood item. Zea’s honey soy sauce is cloying, almost dessert-sweet.\u00a0 This entree’s saving grace is the crispy duck skin–and a few napkins to wipe away some of the sauce.\u00a0 The duckling is otherwise good–tender, moist and delicious, but that sauce has got to go.
\n<\/span><\/p>\n

Another item Betty steered me toward is the Asian Tuna Salad<\/em>, made with enough Romaine lettuce to keep a migrant farmer employed for a week. It is served with marinated and seared sashimi tuna (four strips about half-inch thick), carrots, fried noodles, Asian herbs, sesame seeds and roasted almonds laced with peanut vinaigrette.\u00a0 The peanut vinaigrette is reminiscent of the peanut sauce often served with satay in Thai restaurants.\u00a0 It’s a bit on the sweet side, but not overly so.
\n<\/span><\/p>\n

\"\"<\/a>
<\/span> Shrimp Etouffe with Rice<\/span><\/figcaption><\/figure>\n

One item not on my plans for future visits is the shrimp etouffe<\/em> served with brown rice.\u00a0 On the sole occasion in which we had this entree, the shrimp, though plentiful, had a mealy texture.\u00a0 It was enough to detract from the flavorful roux and its otherwise good flavor.
\n<\/span><\/p>\n

Zea Rotisserie & Grill has the look and feel of a restaurant you visit only on special occasions, but it’s priced reasonably, especially considering the portion size.
\n<\/span><\/p>\n

Zea Rotisserie & Grill<\/strong>
\n4800 Montgomery, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n<\/span><\/p>\n

LATEST VISIT<\/strong>: 31 May 2010
\n# OF VISITS<\/strong>: 4
\nRATING<\/strong>: 17
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>: Mediterranean Hummus Supreme, St Louis Ribs Thai Style<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Our first visit to Zea followed the day after it was savaged by an erstwhile Albuquerque Journal restaurant critic, but any trepidation we might have had quickly dissipated when we were greeted enthusiastically at the hostess station by Betty, the luminous former waitress at the incomparable and much missed (to this day, I dream of its timbale tuna) Nouveau Noodles restaurant in Tijeras. At Nouveau, Betty was a whirling dervish of perpetual motion and the restaurant’s consummate ambassador. As warm and effusive a waitress as you’ll find anywhere, Betty’s unabashed enthusiasm for Nouveau’s cuisine was evident in her flowingly eloquent descriptions of the restaurant’s menu items–polysyllabic descriptions which she peppered with adjectives synonymous with fabulous. We trusted her recommendations and…<\/p>\n","protected":false},"author":1,"featured_media":8471,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,21,595,262,268],"tags":[],"class_list":["post-429","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-closed-in-2012","category-closed","category-national-chain"],"yoast_head":"\nZea Rotisserie & Grill - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=429\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Zea Rotisserie & Grill - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Our first visit to Zea followed the day after it was savaged by an erstwhile Albuquerque Journal restaurant critic, but any trepidation we might have had quickly dissipated when we were greeted enthusiastically at the hostess station by Betty, the luminous former waitress at the incomparable and much missed (to this day, I dream of its timbale tuna) Nouveau Noodles restaurant in Tijeras. At Nouveau, Betty was a whirling dervish of perpetual motion and the restaurant’s consummate ambassador. As warm and effusive a waitress as you’ll find anywhere, Betty’s unabashed enthusiasm for Nouveau’s cuisine was evident in her flowingly eloquent descriptions of the restaurant’s menu items–polysyllabic descriptions which she peppered with adjectives synonymous with fabulous. 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Please take a few minutes to tell me what you think. 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