Archive for the ‘Restaurants’ Category
Blue Page Special followers know I can’t resist mole. This is either a character flaw or an attribute, but I love the thick paste usually made with nuts, seeds, chile and cocoa. Guelaguetza Restaurant provides not just one mole item, but so many choices, we had to try Festival de Moles: a sampler of four types.
The large, colorful, Oaxacan restaurant located on the outskirts of Los Angeles’s Koreatown is all things mole. A plate of chips with mole was set on the table soon after we were seated. The sampler featured two reds, one green and one dark mole. A yellow and one of the green moles were not included. Each of the four bowls was filled with shredded chicken and subtle differences in taste, with obvious variations in color. It was impossible to choose a favorite. The dark, Negro Mole, was smoky and the color of fudge. The two reds, Rojo and Coloradito (Little Red), were somewhat sweeter, but each provided a subtle kick — the Rojo more than its misnamed lesser counterpart. The Estofado Mole, something completely new for me, is made with tomatillos and green olives for a tangier flavor and different hue.
Three of us shared the sampler. Initially we thought it wasn’t going to be enough. Four small bowls, a little serving of rice and a thin platter-size corn tortilla. We also ordered guacamole (as in holy moly, not molay),it was chunky, fresh and spicy. Before we knew it, we were stuffed and sorry we left a few bites.
Guelaguetza Restaurant
Four-and-a-half Plates
3014 W. Olympic Blvd.
Los Angeles, Calif.
Chinese restaurants in San Francisco are more common than gas stations and 7/Elevens – combined. Somehow, Fang manages to escape the conventional in its décor and menu. Sure, there are the requisite Buddha statues and Asian artwork, nonetheless the ambiance is modern, even austere, compared to some garish counterparts.
After visiting the San Francisco Museum of Modern Art just around the corner, we opted for a late lunch at Fang. The owner, Peter Fang, has been in the restaurant business since 1988, which may explain why he seemed to lack patience as we ordered. We mistakenly asked for a brown rice bowl, instead of brown rice delight. Once we acknowledged our error, he warmed up a bit.
The dish showcases steamed browned rice, as an alternative to fried, which is mixed with caramelized onions, herbs, green beans and beef – Mr. Fang said he was out of roasted pork, our first choice. The flavorful dish was filling and left us feeling virtuous since it was so healthy.
We also tried the steamed pork buns and an order of sesame chicken. The latter featured crispy pieces of chicken with slices of sweet potato. Unlike some versions which tend to be cloying sweet, this leaned more toward the savory side of the taste scale. The pork buns were so good, we could have ordered a few more and made a meal out of them alone. With the pork balls inside silky white, slightly sweet dough, this is what a sandwich should be: fresh, creative and delicious.
Fang
Four Plates
660 Howard St.
San Francisco
The Clement Street Bar & Grill in San Francisco’s Richmond District creates an inauspicious initial impression. It’s dark, older and, at first glance, the menu, in a plastic sleeve, features a scattered array of offerings. Thankfully, first impressions aren’t always right.
We dined at CSB&G to commemorate my oldest son’s graduation for his master’s from the University of San Francisco. The bar made it possible for us to raise our glasses in celebration, and the grill provided entrees to make it special. Our guest of honor selected Salmon glazed in an orange vinaigrette. The grilled-to-perfection fish was showcased by the tanginess of the glaze. I had the Black Truffle Porcine Mushroom Ravioli. The earthy blend in the light pasta pillows was rich and satisfying. Other dishes included the Pasta with Scallops and Shrimp in a rich wine base; a well-grilled New York Steak; Fettucine with Chicken; and Pork Tenderloin with a cranberry chutney. Everyone one at our table was pleased.
Nonetheless, we wanted dessert — in large part because we couldn’t ignore the tantalizing offerings: Key Lime Pie, Creme Brulee, Banana Cream Pie with Black Bottom Crust and Fresh Blackberry Pie. Unfortunately, the temptations fared better on the menu than they did in reality. The caramel shell over the Creme Brulee was too thick; it overpowered the otherwise well-executed vanilla custard underneath. The pies were fine, but not exceptional.
Our eyes adjusted to the comfortable setting, we enjoyed our meal, and things weren’t as dark or old as they first appeared. I can only hope the same can be said of me.
Clement Street Bar & Grill
Four Plates
708 Clement St.
San Francisco, Calif
There’s not much to the small town of Palmer Lake just west of Monument; in fact, there isn’t even a lake – just the imprint of its past existence. Yet, the range of good places to eat is impressive. La Rosa Southwestern Dining is the newest on the scene with fresh takes on standard New Mexican fare.
The restaurant boasts an extensive selection of tequilas and Mexican beer. The house margarita was the perfect blend of sweet and tangy.
The special the night we visited consisted of three tacos filled with chicken, chorizo, pineapple, grilled vegetables and lots of cilantro. It was refreshing and light, a contrast to the heavy, but palate-pleasing Chicken Mole.
When mole is on the menu I lose my sense of taste adventure: I can’t ignore the allure. La Rosa’s mole is a thick blend of spices and chocolate with enough of a kick that I was doubly grateful I had a margarita nearby. The rice and beans, in their simplicity, complimented the flavorful sauce. The only issue with the dish is the difficulty in cutting the chicken, which is a half still on the bone. It also detracted from the overall visual appeal of the dish.
The Chile Rellenos and Fish Veracruz were other dishes sampled by our group, and each offered distinct, rich flavors. I’d like to return to try some of the other entrees, but will have to ask for a menu where the mole has been removed. Otherwise, I won’t be able to resist.
La Rosa Southwestern Dining
Four-and-a-half Plates
25 Highway 105
Palmer Lake, Colo.
http://larosasouthwesterndining.com/
Mountain Shadows is a misnomer: the restaurant isn’t in the mountains but shadows might be right; it is mostly a bright spot for breakfast, does feature a bit of the dark side.
The bungalow-style diner has a steady clientele of regulars, as evidenced by the servers’ exchange of quick wit with them. Even for us new to the establishment, the staff was ready with a smile, acknowledgement, compliment, and coffee.
Mostly, it’s basic fare. My husband and son ordered eggs, bacon, and pancakes. They were quite pleased. I was in the mood for something with a little kick, so I selected the Chile Relleno. It’s topped with green chile and an egg; I skipped the latter. Creamy/crunchy hash browns and flour tortillas filled out the plate.
I was impressed with the fried thick-battered coating on the poblano chile, and even more taken with the pork-infused green sauce that had been poured over the top. It took a few bites before I reached the cheese-filled center, and that’s when the honeymoon ended. Processed cheese is such a disappointment, and that’s exactly what was hidden in the depths of the relleno. I would order the green chile again, but not that dish – at least not there. Shredded cheddar was sprinkled on top of, but it never occurred to me to ask what the relleno was filled with. The fake gooey stuff took me by surprise, but I guess I should be prepared for it to appear on a plate from time to time.
Mountain Shadows
Three Plates
2223 W. Colorado Ave.
Colorado Springs, CO
Under the right circumstances, even a restaurant in a strip mall can feel like home. It may have nothing to do with the food, but everything to do with the friendliness of the staff. In the case of Uchenna, an Ethiopian restaurant, very little on the menu was familiar. Yet, the owner made my companion and me feel as if we were long lost family members. Actually, she did this to everyone who walked in.
We were treated to small cups of tea with rose water and lemonade. Neither one appealed to me, although my friend particularly enjoyed the tea.
Having no real clue what to order, the combination plate seemed like a great way to sample several different tastes. It featured red lentils in a mild spice mix, and green lentils in a traditional berbere sauce, which is a blend of garlic, red pepper, cardamom, coriander and other spices. Also on the plate were green beans and carrots in a spicy tomato sauce along with cabbage in a briny garlic and onion sauce. Everything was served over injera, the traditional Ethiopian thin, sponge-like bread. Rolls of injera lined the plate.
The owner instructed me to push up my sleeves, tear off a piece of bread to use as a scoop. She suggested trying each item separately to get a sense of each flavor.
Eating without silverware slows down the process resulting in an experience more than a meal. It was far from what I knew, but surprisingly close to my heart.
Uchenna
Four Plates
2501 W. Colorado Ave.
Colorado Springs, Colo.
A cellar may conjure something dark and musty; fortunately, neither describes the Mona Lisa Wine Cellar. This offspring of The Mona Lisa Fondue Restaurant in the space above features an extensive wine list along with cheese and chocolate fondue.
The super-friendly one-person staff oversees the 10 or 12 tables. Even though the menu is limited, diners still have decisions to make. For example, it’s not just cheese fondue. It’s possibly Old World, New World, South of the Border, Creamy Fontina, Greek Isle, or Brie. We opted for two fondue pots: Old World and Brie. These not only complemented one another, but also were the right amount for our group of four. The Old World is a blend of Emmental and Gruyere cheeses in a white wine base; the Brie, too, was in a white wine base and accented with almonds slivers. Both were gooey with nutty undertones; the Brie was slightly creamier. Bite-size pieces of bread, fresh fruit and raw vegies are served for dipping.
Even if one of my friends was not celebrating a birthday, we were primed for chocolate fondue. Again, a number of choices are available including dark, milk and white. Further flavor profiles are created with the addition of liqueurs. We chose dark chocolate and chocolate with raspberry. Fresh fruit, cookies, marshmallows, pound cake, Angel food cake and brownies are served for dipping.
The beauty of fondue is that it’s communal and requires a slow pace. Add a bottle of wine and the meal is rich in taste and camaraderie.
Mona Lisa Wine Cellar
Four Plates
733 Manitou Ave.
Manitou Springs, CO
Luigi’s Homemade Italian Food is practically a cliché when it comes to Italian restaurants. Red-checkered covered tables and hundreds – yes hundreds – of straw-cupped Chianti bottles adorn the walls. Fortunately, the food overshadows the décor.
Luigi’s has been part of Colorado Springs’ dining scene for 55 years. Although that’s much longer than I’ve been eating there, my guess is little has changed. On every visit a line of people wait for tables. This wouldn’t be the case if the food wasn’t worth it.
Only open for dinner, the menu features pasta and pizza, with several other options. It would be silly to miss the pasta, especially the homemade manicotti, which is the special Fridays and Saturdays – that just means it’s $13 instead of the regular $16.25. The manicotti are filled with seasoned ricotta, topped with a pungent tomato sauce and rich, creamy béchamel with a suggestion of nutmeg. The dish comes with a choice of meatball or sausage, which are made in-house. I’ve tried them both, but because it’s easier to make meatballs at home, I usually opt for the sausage. Just the right amount of fennel complements the pork. This is a flavorful and abundant plate of food. It comes with a choice of salad or minestrone, and bread.
My husband loves Spumoni and ordered a dish of the multi-flavored ice cream. His serving had only pistachio and cherry; it usually includes chocolate or vanilla.
I, like most of the patrons, usually walk out with a container of my leftovers.
Luigi’s
Three- and three-quarters Plates
947 S. Tejon St.
Colorado Springs, CO
Normally, ants don’t garner much attention, but one dashing across a table where I’ve just finished eating is disconcerting. Ants are for picnics, not restaurants, except, apparently, at the Stagecoach Inn.
The Stagecoach in Manitou Springs is one of those places I walk or drive past more times than I can count. It has a steady stream of diners coming and going; in the summer, the patio, which faces Manitou Avenue, is always filled. There must be some explanation for its longevity. Yet, it’d been years, many years, since I last ate there; I decided it was time to give it another try.
The unwieldy, Western-themed menu, with photos of the food and brief descriptions, features steaks, chicken and fish. We started with Caesar Salads, full of more withered pieces of Romaine than I like.
I opted for the Black and Bleu Steak, sirloin with a blackened crust, comprised mostly of pepper, sea salt and thyme, then topped with bleu cheese crumbles. I always order medium rare. The dead center of the cut was perfectly cooked, but the rest of the steak was overdone. My husband’s New York Strip was fine and he enjoyed the onion rings as much as I liked the baked potato: more than the meat.
We ordered dessert: bland cherry cobbler topped with mushy oat topping. Then came the ant.
My husband and I jokingly argued whether it was 20 or 25 years since our last visit; we agreed we can wait that long again before returning again – if ever.
Stagecoach Inn
Two Plates
702 Manitou Ave.
Manitou Springs, CO
Among the first things you notice when entering Baked is the absence of tables. Then eyes turn to a turntable playing records, real 33 1/3 LPs. The distressed brick walls also command attention as does a large frame on part of a chalkboard listing the day’s offerings. It’s an eclectic scene which reflects the menu: five types of pizza, a soup, a salad, two types of Angel Food cupcakes (chocolate and vanilla) and (usually) another dessert. The other distinguishing feature is the friendliness of the staff.
They have good reason to be amicable; this is a pretty relaxed place that serves food based on what’s fresh and available locally. In Galesburg, IIL., in late winter you might think that wouldn’t be much, but that would be wrong. Fresh isn’t relegated only to produce. At Baked it also refers to locally-sourced meats and cheeses.
Pizza is available by the slice and by the pie. We tried the “low pork” which was slow roasted and shredded. The crust was thin enough to fold and the pork jumped off the red sauce with a slight kick. Mozzarella was almost superfluous. The Angel Food cupcakes were funky-looking, but airy and frosted with creamy, tangy icing.
Other pizza offerings included pepperoni, tomato, cheese and the intriguing-sounding pistachio and red onion. The pepperoni comes from Walt and Cole, unless you’re a local that doesn’t mean much more than tasty.
Although Baked has no tables, it does have a small counter space with barstools to accommodate as many eight people, if everyone is a close friend – or wants to be.
Baked
Four Plates
57 S. Seminary St.
Galesburg, Ill.
The Blue Page Special 