{"id":67755,"date":"2024-08-05T00:01:35","date_gmt":"2024-08-05T06:01:35","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=67755"},"modified":"2026-02-28T11:17:34","modified_gmt":"2026-02-28T17:17:34","slug":"hollow-point-cuisine-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=67755","title":{"rendered":"Hollow Point Cuisine – Albuquerque, New Mexico (REDESIGNATED)"},"content":{"rendered":"
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The Commodious and Delicious Hollow Point<\/figcaption><\/figure>\n

NOTE<\/strong><\/span>:\u00a0 This review is no longer accurate.\u00a0 \u00a0According to The Bite: In other distillery news,\u00a0>Hollow Spirits\u00a0is moving into the building vacated by Bosque Brewing\u2019s Heights Public House. The third-largest distillery in the state, Hollow Spirits has switched gears more than once with their original downtown Albuquerque location, which now operates strictly as a production facility and events space<\/strong>. Their new spot in the Heights will be open to the public, with a 5,000-foot patio in addition to indoor space, but no reports yet on what will be coming out of the kitchen.<\/p>\n

In every profession–from teachers to NFL players–some people exhibit qualities of greatness far beyond their peers. They seem to have been born to excel at what they do, to stand out and shine. They seem devoid of flaws and appear to execute without effort. \u00a0It begs the question “is greatness acquired or is it something with which you’re born.” \u00a0In the vocation of chef, Albuquerque has a perfect case study with which to ponder that question. \u00a0That chef is Mike White, perhaps the metropolitan area’s most honored chef over the past decade.<\/p>\n

It’s pretty well established that Chef White did not attend culinary school. Gordon Ramsay didn’t attend culinary school either and he’s considered one of the world’s premier chefs. \u00a0Nor did Chef White learn to cook at a restaurant. \u00a0He’s entirely self taught. \u00a0 Chefs can certainly be trained to cook well, but a great chef has that rare innate–instinctual–ability to put flavors together that leap off plates and cause diners to swoon in rapturous joy. They don’t need unique or strange ingredients. Their talent is born from years of focus and discipline coupled with unwaivering and constant attention to continuous improvement of technical skills. \u00a0Great chefs work hard and remain dedicated to being better every day.<\/p>\n

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A Very Interesting Interior<\/figcaption><\/figure>\n

Chef White got his start in restaurant management–at Albuquerque’s first Krispy Kreme. \u00a0He spent his paychecks on groceries to take home and learn to cook with while watching the Food Network. \u00a0With continuous trial and error, he taught himself to make pasta (as much a science as it is an art). \u00a0As with many chefs aspiring to move forward, he eschewed the corporate chef life to launch a food truck. \u00a0After an year of palate pleasing on the mean streets of Albuquerque, he opened up the Point Grill<\/a><\/strong> in Mariposa about four miles north of the Santa Ana Star Center. In the 2016 Taste of Rio Rancho, The Point Grill got the most votes in earning the People\u2019s Choice award<\/p>\n

In 2018, Chef White began plying his formidable skills for larger crowds at The High Point<\/a><\/strong> on Albuquerque’s west side. \u00a0It didn’t take long before more recognition came his way: \u00a0In 2018, Chef White earned the first of three (and counting) Chef of the Year honors from The New Mexico Restaurant Association. Also in 2018, his blended burger creation was among the twenty top vote-getters (from among hundreds of burgers) in the James Beard Foundation\u2019s \u201cBlended Burger Project.\u201d \u00a0Accolades continued to pile up…then came 2020 and the dreaded Cabrona Virus. \u00a0It not only forced the closure of Rustico Italian Kitchen<\/a><\/strong>, his venture into Italian food, it changed life as all knew it.<\/p>\n

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Prince Edward Island (PEI) Mussels<\/figcaption><\/figure>\n

With much of the \u00a0world shuttered, Chef White was determined to keep his restaurant alive. \u00a0Rather than laying off his staff, he didn’t pay himself. \u00a0It cost him his home and forced him to have to live in his truck, but the sacrifice allowed The Point Grill to remain open. \u00a0 Eventually his restaurant was able to offer cubside service. \u00a0You can’t keep a great man down. \u00a0In April, 2024, Chef White added Hollow Point Cuisine to his repertore of restaurants. \u00a0He’s not a restaurant impressario who’ll be “collecting” new restaurants just because… \u00a0When he adds his name to a restaurant, you can rest assured he’s personally involved and \u00a0that you’re in for a great meal (or ten).<\/p>\n

That said, Chef White isn’t involved in Hollow Point’s day-to-day kitchen operations. \u00a0He developed the restaurant’s concept, menu and recipes, but execution of that menu is the purview of Chef Jackson Davis. \u00a0Though he looks much younger than his experience, Chef Davis has been in the culinary world for years. \u00a0He’s got an Associates Degree in Culinary Arts and Management and eight years experience in professional commercial dining in Arizona, including private events and catering through third parties. \u00a0Chef Davis (or “Jackson” as he introduced himself) is a personable \u00a0guy who visited our table twice to ensure our inaugural experience at Hollow Point was a pleasant one.<\/p>\n

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Bacon Wrapped Dates<\/figcaption><\/figure>\n

High Point Cuisine is located within Hollow Spirits Distillery, a distillery (content in italics taken from Hollow Spirits website)”not afraid to try something new and go against the grain<\/em>.” \u00a0“Distilled in Downtown Albuquerque our grain to glass spirits are created with New Mexico red corn, high-quality grain, and a vibrant mix of botanicals. We proudly produce a variety of local spirits including Bourbon, Whisky, Agave (Tequila), Vodka, Rum, and Gin<\/em>.” \u00a0 “Here at Hollow Spirits, we have a brand-new beautiful rooftop patio perfect for celebrating your special occasions. The second story of our patio offers a gorgeous view of both the Albuquerque downtown skyline and the juicy Sandia Mountains that explode with color every evening at sunset<\/em>.”<\/p>\n

A scratch kitchen in every sense of the term, Hollow Point Cuisine offers a menu that features some of the treasures to which Chef White has introduced us over the years. \u00a0Among our favorites were dishes we have experienced at his previous restaurants–including the maple bacon sundae with which we fell in love at Point Grill. \u00a0The menu includes seven grilled entrees and five hand-made pastas. \u00a0We’ve visited restaurants helmed by Italian master chefs that don’t prepare pasta as well as it’s done on the premises of Hollow Point Cuisine.<\/p>\n

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Filet Tips<\/figcaption><\/figure>\n

As is our usual practice, we asked Esperanza, our delightful server, what menu item she liked best. \u00a0She became effusive when discussing the fresh Prince Edward Island (PEI) black mussels<\/em><\/strong>. \u00a0She actually had me at PEI, but why stop a declaration of love. \u00a0PEI mussels are sweet and tender, and they create deliciousness whether prepeared simply in white wine or in more complex sauces. PEI mussels are “mid-sized.” \u00a0Shells are about the length of your finger and \u00a0contain a plump morsel of meat inside. \u00a0An order of PEI mussels at Hollow Point rewards you with more than twenty of these magnificent mollosks. \u00a0They exemplify freshness. \u00a0Esperanza told us they’re alive until cooked. \u00a0The mussels are served in a broth of garlic, wine, tomatoes, shallots, lemons and herbs and are served with two slices of toasted bread. \u00a0You won’t want to waste a drop of that precious broth. \u00a0It would make a great soup.<\/p>\n

Bacon-wrapped dates<\/em><\/strong> (six Medjool dates, smoked bacon, bourbon-honey whipped goat cheese and a drizzle of Balsamic) have become almost de rigueur in restaurants. \u00a0The challenge of balancing sweet and savory flavors so they work together without any one flavor profile dominating can be a bit much for some chefs. \u00a0Not so for Chef Davis. \u00a0Sweet and savory notes work in two-part harmony, each blending seamlessly with the other. \u00a0The salty smoked bacon and whipped goat cheese play swoon-worthy notes with the bourbon-honey while the rich complexity of the Balsamic lendsa fruity and tart compliment. \u00a0This is one of the best dates-goat cheese-bacon appetizers in Albuquerque.<\/p>\n

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Pork Belly Carbonara<\/figcaption><\/figure>\n

As has been oft chronicled on this blog (perhaps ad nauseam), my Kim is the meat-eater in the family. \u00a0While her husband eschews steak, she loves it in every size and form. \u00a0The “Grilled Entrees” section of the menu lists only three chops, but perusing that section of the menu provided both joy and dilemma (which to order). \u00a0Ultimately she decided upon the filet tips<\/em><\/strong> (marinated bistro filet, red onion, bell pepper, mushroom and chimichurri) served on a bed of arugula salad. \u00a0The filet is redolent with the inimitable flavor of grilling which causes the proteins and sugars on the outside of the meat to undergo a reaction called the Maillard Reaction. This reaction produces a complex mixture of molecules that make food taste more savory or \u201cmeaty\u201d and adds depth to scents and flavors. \u00a0The Maillard Reaction does its job well with the filet tips, as juicy and delicous as a premium filet mignon.<\/p>\n

If any restaurant in the metropolitan area makes its own pasta as well as Chef White’s small family of restaurants, it doesnt come to mind. \u00a0It was inevitable that I would have one of Hollow Point’s five homemade pasta dishes, all of which beckoned. \u00a0Calling loudest was the pork belly carbonara<\/em><\/strong> (crispy, double-cooked pork belly, carbonara, Parmesan and fresh spaghetti). \u00a0Though I lack the basic motor skills to wrap spaghetti around a fork, I managed to cut the spaghetti into manageable strands. \u00a0Hollow Point’s pasta is perfectly al dente, the best you’ll find. \u00a0Parmesan adheres to that pasta with its sharp, salty, tangy, and pungent flavor. \u00a0The double-cooked pork belly is so reminiscent of chicharrones. \u00a0It’s cut into small pieces and offers a delightful crunch with the addictive flavor of rich, salty, savory pork.<\/p>\n

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Maple Bacon Sundae<\/figcaption><\/figure>\n

In 2016, the Point Grill in Rio Rancho introduced us to Chef White’s bacon-toffee sundae, a “best of the best” choice for 2016. \u00a0Eight years later, we discovered the next best thing, Hollow Point’s maple bacon sundae,<\/em><\/strong> a goblet of greatness. \u00a0Maple covered bacon not only tops the sundae, overflowing remnants are strewn on the plate. \u00a0If you’ve ever wondered how bacon could possibly be any better, Hollow Point has an answer for you. \u00a0Vanilla ice cream and creamy caramel topped with whipped cream would have made this dessert superb. \u00a0Bacon takes it over the top.<\/p>\n

So was Chef Mike White born to be a great chef or has he become a great chef courtesy of his disciple, hard-work and creativity? \u00a0 \u00a0Form your own opinion. \u00a0I’d rather contemplate just how delicious his creations are.<\/p>\n

Hollow Point Cuisine<\/strong>
\n1324 1st St NW
\nAlbuquerque, New Mexico<\/strong>
\n(505) 433-2766
\nWebsite<\/a><\/strong> | Facebook Page<\/a><\/strong>
\nLATEST VISIT:<\/strong> 3 August 2024
\n# OF VISITS:<\/strong> 1
\nRATING:<\/strong> N\/R
\nCOST: <\/strong> $$$$
\nBEST BET: <\/strong> Pork Belly Carbonara, PEI Mussels, Filet Tips, Maple Bacon Sundae, Bacon Wrapped Dates
\nREVIEW #1413 <\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

NOTE:\u00a0 This review is no longer accurate.\u00a0 \u00a0According to The Bite: In other distillery news,\u00a0>Hollow Spirits\u00a0is moving into the building vacated by Bosque Brewing\u2019s Heights Public House. The third-largest distillery in the state, Hollow Spirits has switched gears more than once with their original downtown Albuquerque location, which now operates strictly as a production facility and events space. Their new spot in the Heights will be open to the public, with a 5,000-foot patio in addition to indoor space, but no reports yet on what will be coming out of the kitchen. In every profession–from teachers to NFL players–some people exhibit qualities of greatness far beyond their peers. They seem to have been born to excel at what they do,…<\/p>\n","protected":false},"author":1,"featured_media":67765,"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":[440,21,141],"tags":[4221,4214,3741,4220,4216,4215,4218,4217,4219],"class_list":["post-67755","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-new-mexico","tag-bacon-wrapped-dates","tag-chef-jackson-davis","tag-chef-mike-white","tag-filet-tips","tag-hollow-point-cuisine","tag-hollow-spirits-distillery","tag-maple-bacon-sundae","tag-pei-mussels","tag-pork-belly-carbonara"],"yoast_head":"\nHollow Point Cuisine - Albuquerque, New Mexico (REDESIGNATED) - 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=67755\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hollow Point Cuisine - Albuquerque, New Mexico (REDESIGNATED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"NOTE:\u00a0 This review is no longer accurate.\u00a0 \u00a0According to The Bite: In other distillery news,\u00a0>Hollow Spirits\u00a0is moving into the building vacated by Bosque Brewing\u2019s Heights Public House. The third-largest distillery in the state, Hollow Spirits has switched gears more than once with their original downtown Albuquerque location, which now operates strictly as a production facility and events space. Their new spot in the Heights will be open to the public, with a 5,000-foot patio in addition to indoor space, but no reports yet on what will be coming out of the kitchen. In every profession–from teachers to NFL players–some people exhibit qualities of greatness far beyond their peers. 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