A worldwide mix of folk from the US, Canada, Holland, Australia, and the Dominican Republic. And, we think, a fun menu! Sole Ceviche – A classic ceviche of sole cured in a “leche” of lime and lemon juices, garlic, ginger, celery, salt and pepper. The fish is mixed with red onion, limo chilies, and cilantro. Garnish… Read More 2022 Menu #8
A mix of folk from the US, UK, Argentina, and Kazakhstan. Much fun had by all! Causa de Jibia – Chilled base of potato puree flavored with lemon juice, yellow chilies, olive oil, and salt. Jibia, or Humboldt squid tentacles, confited in olive oil with a mix of spices, then chilled and sliced. Garnished with… Read More 2022 Menu #7
What’s in store for you today? Wings. Korean BBQ. Steak. Creative vegan. Unfortunately, this round ends up being a bit of a “don’t bother” fest, as well. Let’s start close to home. Yet another restaurant converted to “beer house”, because in the area of Village Recoleta, apparently the dozen or so already extant simply isn’t… Read More Bite Marks #91
We had that pandemic thing that started back in March of 2020, remember? At the time, we were up and running, two or three nights a week. We take reservations up to eight weeks ahead of time, and so from mid-March into mid-May, we had twenty dinners scheduled that had people reserved for them –… Read More 2022 Menu #6
Return visits to some places we haven’t been in awhile, or in one case, that Henry had never been to with me. Because it’s not always about the new and untried. Let’s work our way… up. It was a strange Tuesday in the Abasto area. For some reason, we checked in on half a dozen… Read More Rehash – We Had a Pandemic
Quite the mixed group this last weekend with folk from Mexico, Norway, Holland, and the U.S. Prawn ceviche cured in a mix of lime juice, cactus fruit, ginger, celery. Topped with pickled olluquito, red onion, limo chilies, peanuts, black sesame, and mint. Rutini “Trumpeter” Rosé de Malbec Extra Brut Ajoblanco, chilled soup of toasted bread, almonds… Read More 2022 Menu #5
I can actually see the light at the end of this flatbread wrapped tunnel. There are fewer and fewer spots left on my “to try” map, and while I’m sure there will be new ones that open, they’re not likely to keep up with the rate I’m checking them out. Plus, at least half of… Read More The Chronicles of Shawarma – Book XV
Another successful dinner, albeit with two people canceling at last minute, leaving us with a smaller group of five, representing Canada, the UK, Hungary, and Russia! And, no special dietary requests, so away we went… A slight reworking of a dish we debuted three weeks ago, mostly in plating, but also we felt it needed… Read More 2022 Menu #4