{"id":51068,"date":"2019-08-21T10:40:44","date_gmt":"2019-08-21T16:40:44","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=51068"},"modified":"2019-12-12T10:26:22","modified_gmt":"2019-12-12T16:26:22","slug":"the-kitchen-by-135-degrees","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=51068","title":{"rendered":"The Kitchen by 135 Degrees – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
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My Friend Bruce “Sr Plata” Silver Stands in Front of The Kitchen by 135 Degrees<\/figcaption><\/figure>\n

Note from The Kitchen by 135 Degrees Facebook Page: 12 December 2019 <\/strong>: The Kitchen by 135 Degrees will be closing to the public to focus on catering and private events at our location. We are very grateful to all of you who supported us this past year. <\/span><\/p>\n

Once described as the \u201cenfant terrible of the gastronomic scene,\u201d curmudgeonly English food critic Jay Rayner pondered \u201cWhy would anyone want to take a good piece of meat and cook it until it has the texture of shoe leather, but none of the utility? Why would they want to put something in their mouth that tastes of nothing and gives your jaw cramps<\/em>?\u201d He was, of course, railing against the egregious violation against nature of grilling a steak well-done. Sure, your perfect steak\u2019s degree of doneness is a matter of taste, experience and preference, but even the most customer-oriented \u201chave it your way\u201d restaurants consider it a desecration to take a perfectly good slab of steak and make charcoal out of it.\u00a0 Many post a caveat on their menus indicating \u201cwe are not responsible for steaks ordered well-done.\u201d<\/span><\/p>\n

Most chefs and steak savants agree that the optimum degree of doneness for any steak is medium rare, officially defined as steak cooked to an internal temperature of 135 degrees. At 135 degrees, the marbling on the steak has had a chance to melt, disseminating its butteriness and flavor throughout the meat. At that temperature, very little moisture has evaporated which translates to a juicy, plump, flavorful and tender steak, one which is red at the center with a ring of pink between the center and crust. 135 degrees is the gold standard of steak doneness!<\/span><\/p>\n

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The Kitchen’s Pristine Dining Room<\/figcaption><\/figure>\n

When Joe and John Lujan and their uncle Tom Brinson decided to launch a new catering business, they chose the name 135 Degrees, not because the focus of their enterprise was going to be steak, but because 135 degrees is an exacting and recognized standard for perfection. It\u2019s a standard they strive to achieve through their punctilious attention to detail, insistence on high quality ingredients and passion for making people happy through food. Joe and Tom helm the kitchen while John runs the front of the house and serves as business manager. Their catering company has been operating since December, 2017, with a repertoire that includes Italian, Asian, Barbecue, New Mexican and American cuisines. <\/span><\/p>\n

In February, 2019, the trio expanded their operation, launching a brick-and-mortar restaurant they christened The Kitchen by 135 Degrees. Ensconced off Osuna in the westernmost section of the long complex which previously housed the Albuquerque Tortilla Factory<\/strong><\/a>, The Kitchen serves comfort food made from scratch. It is currently open only for breakfast (served all day) and lunch Monday through Friday. Place your order at a counter from a lit overhead menu and your food will be delivered to your table shortly thereafter.\u00a0 You will, however, have to serve your own coffee from a condiments station.\u00a0 It’s a very good, rich, strong coffee, by the way, bearing the Pura Vida<\/strong><\/a> brand.<\/span><\/p>\n

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Chicken Fried Steak with Sausage Gravy<\/figcaption><\/figure>\n

The Kitchen by 135 is a bright, casual, airy restaurant sure to become a favorite.\u00a0 The menu is relatively limited, currently offering eight breakfast items, four salads, green chile stew, three sandwiches, a burger, steak frites and chicken fried steak. Popular American breakfast favorites such as pancakes and French toast won’t be on the menu until the chefs can find a high-quality syrup whose exorbitant (quality costs) costs won’t be passed on to their guests.\u00a0 Even then, Joe indicated the restaurant might serve Japanese-style pancakes which are much thicker and more fluffy than their gaijin counterparts.<\/span><\/p>\n

7 February 2019<\/strong>: In our quest to find the best chicken fried steak in the metropolitan area, Sr. Plata and I have traversed well-beaten, well-eaten paths renowned for exemplary renditions of his favorite dish.\u00a0 Until our visit to The Kitchen, all our previous excursions had been to well-established restaurants.\u00a0 We didn’t quite know what to expect.\u00a0 Joe filled us in.\u00a0 The Kitchen’s version of chicken fried steak<\/strong><\/em> is made from center-cut top sirloin heart, not a tenderized cube steak.\u00a0 That in itself elevates it above others.\u00a0 It’s breaded in panko breadcrumbs which are lighter and crispier than other breadcrumbs.\u00a0 He had us at center-cut.<\/span><\/p>\n

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Chicken Fried Steak with Green Chile<\/figcaption><\/figure>\n

Sr. Plata enjoyed his chicken fried steak topped with green chile, an autumn blend with both red and green roasted chile.\u00a0 The Kitchen doesn’t shy away from piquancy nor does it adulterate its chile with cumin.\u00a0 The chile is superb with a tongue-tingling heat New Mexicans will enjoy and which bodes well for The Kitchen’s green chile stew.\u00a0 It’s not so piquant that you’re not able to discern the beefy deliciousness of the chicken fried steak.\u00a0 My chicken fried steak was topped with a sausage gravy which had its own prickly spiciness.\u00a0 It didn’t take long before we both agreed The Kitchen’s rendition is in rarefied air, one of the very best in the Duke City area.\u00a0 It’s the apotheosis of Sr. Plata’s Chicken Fried Steak Trail<\/strong><\/a>.<\/span><\/p>\n

7 February 2019<\/strong>: Served with the chicken fried steak is your choice of a hash brown cake or roasted potatoes, white or seeded grain toast and two eggs any way you want them.\u00a0 The roasted potatoes are beautifully seasoned and cut into bite-sized cubes.\u00a0 If fault could be found about these potatoes, it’s that you’ll want more, more, more of them (Sr. Plata counted only eight on his plate).\u00a0 The hash brown cake<\/strong><\/em> is an exemplar of the crispiness we all love from hash brown with light, tender potatoes inside.\u00a0 Another sumptuous surprise is\u00a0 the seeded grain toast (served buttered), so good we had to order a second portion.<\/span><\/p>\n

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Breakfast Burrito<\/figcaption><\/figure>\n

26 April 2019<\/strong>: In the three months since our introduction to the chicken fried steak at The Kitchen by 135 Degrees, Sr. Plata and I sampled several other tenderized, pounded thin, breaded, fried beef steaks blanketed with pepper cream gravy or green chile.\u00a0 While most have ranged from good to very good (and even excellent in the case of Nick & Jimmy’s<\/strong><\/a>), the one stand-out…the very best chicken fried steak in the Albuquerque metropolitan area comes from (drumroll…) The Kitchen by 135 Degrees.\u00a0 It’s chicken fried steak in an elevated form, as good as it can possibly be made.<\/span><\/p>\n

26 April 2019<\/strong>:\u00a0 To absolutely no surprise, it turns out chicken fried steak isn’t the only thing The Kitchen by 135 Degrees does exceedingly well.\u00a0 It’s also no surprise that the chicken fried steak is the most popular dish on the menu a<\/span>long with <\/span>huevos rancheros and<\/span> the breakfast burrito<\/strong><\/em> (eggs, hash browns, beans, and your choice of bacon, sausage or red chile pulled pork) with red or green chile (or both).\u00a0 This is an outstanding breakfast burrito, the best I’ve had in several years!\u00a0 A generous portion of red chile pulled pork,\u00a0 tender tendrils of porcine perfection, is a revelation–barbecue quality pulled pork as good as you’ll find anywhere in the city.\u00a0 All burritos should be stuffed with something this good.\u00a0 The hash browns have a delightful crispy texture you’ll enjoy.\u00a0 This burrito is best experienced Christmas style–with both red and green chile.\u00a0 Both have a nice bite all New Mexicans should enjoy, but it’s the red chile that’s in rarefied air as a pure delicious exemplar of why red chile is considered the more complex of the two chiles.<\/span><\/p>\n

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Huevos Rancheros with Hash Brown Cake<\/figcaption><\/figure>\n

21 August 2019<\/strong>:\u00a0 Huevos rancheros, which translates from Spanish to \u201crancher\u2019s eggs,” is a rural Mexican dish comprised of eggs, beans, rice, and papas (potatoes) with tortillas.\u00a0 As the name implies, huevos rancheros originated on ranches and farmhouses in Mexico.\u00a0 Today, there are many styles of huevos rancheros<\/strong><\/em>, each of which can be mixed and matched to better suit chefs and cultural tastes. As such, variations exist even within the Duke City.\u00a0 The Kitchen’s version is among the most common in New Mexico in that it’s constructed from two eggs, beans and cheese on a flour tortilla topped with your choice of red or green (or both) chile.\u00a0 It’s served with your choice of a hash brown cake or potatoes and white or seeded grain toast.\u00a0 Obviously the greatest differentiator between one plate of huevos rancheros and another is the chile and that’s where The Kitchen excels.\u00a0 It’s not only flavorful, it bites back.
\n<\/span><\/p>\n

It always surprises me to ponder just how much Albuquerque exemplifies the “it’s a small world” adage. Thinking it was a long-shot, my friend Sr. Plata asked Chef Joe Lujan if he was related to the governor (Michelle Lujan Grisham). Joe told us not only is he related to the governor, but to former Secretary of the Interior and Congressman Manuel Lujan, Jr. and even to Ben Ray Lujan, the U.S. Representative for New Mexico’s 3rd congressional district. His dad, Larry Lujan, a prominent entrepreneur, is an investor in the 135 Degree enterprise.\u00a0 <\/span><\/p>\n

The Kitchen by 135 Degrees is one of those rare restaurants you’ll wish would open for breakfast, lunch and dinner seven days a week.\u00a0 The chicken fried steak is so good, it’ll inspire future visits to see what else Chefs Joe and Tom are cooking.\u00a0 It’s bound to be outstanding.<\/span><\/p>\n

The Kitchen by 135 Degrees<\/strong>
\n141 Osuna Road, N.W.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 21 August 2019
\n1st VISIT<\/strong>: 7 February 2019
\n# OF VISITS<\/strong>: 3
\nRATING<\/strong>: 24
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Chicken Fried Steak, Hash Brown Cake, Pura Vida Coffee, Breakfast Burrito, Huevos Rancheros
\nREVIEW #1094<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Note from The Kitchen by 135 Degrees Facebook Page: 12 December 2019 : The Kitchen by 135 Degrees will be closing to the public to focus on catering and private events at our location. We are very grateful to all of you who supported us this past year. Once described as the \u201cenfant terrible of the gastronomic scene,\u201d curmudgeonly English food critic Jay Rayner pondered \u201cWhy would anyone want to take a good piece of meat and cook it until it has the texture of shoe leather, but none of the utility? Why would they want to put something in their mouth that tastes of nothing and gives your jaw cramps?\u201d He was, of course, railing against the egregious violation…<\/p>\n","protected":false},"author":1,"featured_media":51656,"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":[440,21,540,725,262,141],"tags":[],"class_list":["post-51068","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-breakfast","category-closed-in-2019","category-closed","category-new-mexico"],"yoast_head":"\nThe Kitchen by 135 Degrees - 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=51068\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Kitchen by 135 Degrees - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Note from The Kitchen by 135 Degrees Facebook Page: 12 December 2019 : The Kitchen by 135 Degrees will be closing to the public to focus on catering and private events at our location. We are very grateful to all of you who supported us this past year. Once described as the \u201cenfant terrible of the gastronomic scene,\u201d curmudgeonly English food critic Jay Rayner pondered \u201cWhy would anyone want to take a good piece of meat and cook it until it has the texture of shoe leather, but none of the utility? 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We are very grateful to all of you who supported us this past year. Once described as the \u201cenfant terrible of the gastronomic scene,\u201d curmudgeonly English food critic Jay Rayner pondered \u201cWhy would anyone want to take a good piece of meat and cook it until it has the texture of shoe leather, but none of the utility? 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