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Santa Fe dinner w 3 grown up sons

Totally agree on parking at Georgia -- one of the only restaurants in town where valet makes sense.

Jun 30, 2015
finlero in Southwest

Santa Fe dinner w 3 grown up sons

Georgia has nominally better service and a significantly nicer setting due to its gorgeous outdoor patio. They also do cocktails vs. Joseph's beer and wine. Joseph's feels a little more local, Georgia feels a little more "could exist in any affluent bubble in the country".

Jun 29, 2015
finlero in Southwest

Mark Connell opening a restaurant at Hillside Market, Santa Fe!

Eloisa is on my radar, I'll be interested to check it out at some point. I'm a late adopter and I have an arguably irrational bias against hotel restaurants, so I haven't exactly cleared my evening schedule to get there, but I'll stop by sooner or later. The photos I've seen of the food are certainly beautiful and modern, so that's something.

Jun 29, 2015
finlero in Southwest

Santa Fe dinner w 3 grown up sons

Ristra appears to have closed; their website redirects to a remarkably progressive sounding new place called Radish & Rye. Optimistic this could be a great new find, but this is literally the first I've heard about it, so.

La Casa Sena has a fabulous high-end wine list and borderline dreadful food.

High-end, non-threatening places I can actually recommend: Georgia, Joseph's. Both are New American done well, with plenty of unweird options available.

Jun 29, 2015
finlero in Southwest

Huevos Rancheros in Santa Fe, New Mexico

It's gotta be either Tia Sophia's, the Plaza Cafe, or the Shed. All three do very respectable renditions of huevos rancheros. I think Plaza Cafe's Southside location does the best I've had, especially when you opt for their extra hot green chile.

The reason NM huevos rancheros taste different than others you've had is that you can really think of NM food as regional cuisine from back when this area used to be part of Mexico. Just like pasta dishes are different in Piemonte vs. Puglia, a lot of Mexican dishes you might think of in one way may actually vary quite a bit from region to region.

I've never been to La Flaca on the Lower East Side, but they're supposedly a half decent New Mexican restaurant, and they have a NM-sounding rendition of huevos rancheros on the brunch menu. NYC is enormous enough I'm sure there are a few other options too.

Jun 26, 2015
finlero in Southwest

Mark Connell opening a restaurant at Hillside Market, Santa Fe!

Given that I live near the Hillside Market and that Mark Connell is almost certainly my favorite chef in the state, I worry I'm about to become very fat and very poor. From the Beneficial Farms weekly newsletter:

"With all the great change and planning going on, we haven’t brought you up to date on the future of the restaurant at Hillside. With the closing of Epazote a few months ago, many thing have been changing, but for the best!

"We would like to introduce Chef Mark Connell, the new owner and head chef of the restaurant that will be opening at Hillside hopefully in August!

"Since Mark came to Santa Fe around 2010, he has endeared himself to the community with his true flashes of brilliance. After a well-established career at Max’s, Arroyo Vino and Tomme, Mark is bringing his skills to Hillside for the next stage in his culinary adventure. We won’t try to replicate the numerous articles on the success and admiration Mark has earned through his time here, so please read up on him for more. http://www.localflavormagazine.com/at..."

Jun 23, 2015
finlero in Southwest
1

Good restaurant steak in Albuquerque?

What apps and sides do you like at the Bull Ring?

Jun 23, 2015
finlero in Southwest

Santa Fe and Albuquerque

Ranch House burger itself is good, but the bread is variable. Plus I can't go there and get anything other than the honey chipotle baby back ribs.

My favorite GCCB by leaps and bounds is the one at the Plaza Cafe Southside, served on their amazing house made potato roll. I often add sugar cured bacon and sub in sweet potato fries. At this point I don't get a GCCB anywhere else north of San Antonio, NM, it's the One.

Jun 19, 2015
finlero in Southwest

Santa Fe and Albuquerque

I think Martin's food is very pretty but not especially good. Terra is a boring, overpriced money grab since Charles Dale left; his own place, Bouche, is decent. Geronimo is in a gorgeous setting, food is fine.

Upscale Santa Fe places I do like (in addition to La Boca and sister restaurant Taberna): Georgia, Joseph's. Haven't been to Arroyo Vino since the chef change but it was my favorite place in town. The Compound and Santa Cafe just don't seal the deal for me at dinner, but they're both fun for an upscale lunch in a nice setting.

Mid- or downscale places I love: Dr. Field Goods (especially the luncthtime sandwiches at their new butcher shop in the same plaza), Izanami, Vinaigrette, Ranch House, Jambo Cafe, Paper Dosa, Pupuseria Salvadoreno, Plaza Cafe Southside.

Casual place on the road from ABQ to Santa Fe: the original Range Cafe in Bernalillo.

Jun 17, 2015
finlero in Southwest
1

Dr. Field Goods Butcher Shop and Bakery: the best new chow in Santa Fe in forever

A year or so ago Dr. Field Goods quietly snatched up a second storefront in the same plaza as its restaurant, using it for storage and eventually prep, leveraging the extra space to make more deliciousness in house. They've now added a small front of house with a half dozen chairs at a counter and a deli case, and christened it Dr. Field Goods Butcher Shop and Bakery.

I've now been there four times, and HOLY CRAP is it amazing. Charcuterie, fresh bread and other baked goods, and at lunch, bar-none the best sandwiches I can think of in town.

The charcuterie is highly market-driven, depending on the local meat they can source and the produce that looks good at the farmers market. The asparagus and feta pork sausages we brought home on our first visit were absolutely stellar, and no less good than the house made, house smoked hot dogs we got on our second. Today there was a goat sausage with cherries and cinnamon, and another with garlic scapes and onion. They're also making all sorts of pates, along with homemade cold cuts like mortadella, smoked chicken, and liverwurst. And you can also get straight-up butcher shop stuff, from steaks to chicken livers to bones and knuckles.

The baked goods are also very good, most especially the bread. The house rye is about perfect, designed to work with a sandwich (see below) by being reasonably soft, a little sweet, and still plenty hearty. The baguette was perhaps a tick less good than the rye, but still excellent and sandwich-focused. Haven't tried their cinnamon rolls or croissants, but they look well considered and on the deliberately indelicate side, a more manly riff on the canonical pastries you find at Dulce. The chocolate chip cookie was again about perfect, a big and chewy affair with the classic three "zones" of crisp, chewy, and in-between sweet spot.

But as good as all of the above were, the sandwiches just blew the doors off of anything else I can think of in Santa Fe. The house smoked ham and melted cheese, with dressed beet greens and pickled onions on a griddled hoagie roll (why yes, also house made) was without a doubt the best ham and cheese I've ever had. The liverwurst, pickled onion, and rustic mustard on house rye was simply incredible, a hearty combination of simple and elegant flavors that combined in an almost alchemical way. $12 gets you an enormous (like, easily enough for two meals) sandwich and a massive pile of house-cut fries, all cooked to order.

It's hard to describe the awesome heartfelt ambition manifest in every facet of this place. I just hope they're popular enough to stick around a while (hopefully Cheesemongers and other places can start sourcing the charcuterie?). I can't think of another eatery in all of NM that tries this hard and succeeds so completely. Go early, go often, this place is the real deal.

Jun 16, 2015
finlero in Southwest
1

Trip from Dallas to Phoenix

Grand Canyon and Sedona just ain't my hood, but there are a bunch of recent threads on both if you do a quick board search, or even just scan through the thread titles on the front page.

Jun 04, 2015
finlero in Southwest

Trip from Dallas to Phoenix

Assuming you do the I-20 to I-10 route, I'd definitely suggest going 40 minutes out of your way to check out Hatch, NM, where what many purport to be the best green chile in the world is grown. Board search will turn up a bunch of choices, my personal favorite is Sparky's but there are several very good options.

Another recent Southwest road trip thread: http://chowhound.chow.com/topics/1012986

Jun 03, 2015
finlero in Southwest
1

Santa Fe: let's talk lunch spots for great salad

Wow, thanks, I hadn't even thought of SFB&G, but they have several other salads that sound incredible too, and reasonable prices to boot. I have my eye on the smoked trout, pinon, and spinach one for sure.

May 28, 2015
finlero in Southwest

Santa Fe: let's talk lunch spots for great salad

You're a genius, great thinking. Just looked at Body Cafe and Sweetwater, they both have legitimately great looking salads in the $10 - $15 range. I'm almost positive Treehouse is now closed, M.A.M.A.'s looks a little more halfass on the healthy options (albeit not as bad as Dr. Field Goods where they almost overtly come out and tell you the healthy stuff won't be as good as the other stuff on the menu).

Will try these and report back, thanks again.

May 28, 2015
finlero in Southwest

Santa Fe: let's talk lunch spots for great salad

After just 6 short years of living in NM, I've finally had enough carne adovada burritos and green chile enchiladas that I don't feel like I desperately need to have them for lunch, like, every single day, and I might actually be able to have a healthy midday meal every now and then without weeping longingly for the chile that could have been.

So...salads. Where do you like to go in Santa Fe at lunchtime for nutritious, filling salads that actually taste good? Bonus points for reasonable pricing, but...hey, it's Santa Fe.

My list so far:

* Kaune's - I think their chopped salad bar is probably the best intersection of nutritiousness, filling deliciousness, and value. The Asian chop (mixed greens, roast chicken, edamame, oranges, almonds, Vietnamese-style dressing, and a few fried noodles) is my favorite, followed closely by the spinach chop (spinach, Swiss, jicama, apple, candied pecans, pomegranate dressing). All salads well under 10 bucks, portions remarkably large.

* Vinaigrette - so pricey that I want to hate it (many salads approach the $20 mark once you add a protein), but locally grown veggies and terrific dressings bring me back here fairly regularly.

* Plaza Cafe Southside - I feel like Plaza can do no wrong with anything coming out of the kitchen, and the salads are no exception. I lean on the chopped salad of greens, avocado, tomato, corn, green chile, apple, onion, pepper, tortilla strips, and a citrus vinaigrette, adding smoked turkey. Not cheap at $16 with the protein, but filling and delicious. NB I've had ostensibly the same salad at Plaza Cafe Downtown and it just isn't the same.

* Bumblebee - a recent discovery, it turns out they make totally respectable salads. I love the house salad of greens, avocado, jicama, tomato, cotija, chips, and vinaigrette, with their rotisserie chicken added. At just over $10, good value too.

Honorable mention to Loyal Hound for both their mixed green salad with beets, almonds, and bison short ribs, and their arugula and fennel salad with grilled chicken. Really, really delicious salads, but the portion size is a little too small to get me to dinnertime.

So how about you? Where do you go for a tasty, filling Santa Fe salad at lunch?

May 27, 2015
finlero in Southwest

Albuquerque - Penzey's is coming!

WOOHOO! I'm running low on the extra-sharp black peppercorns from my last trip to AZ, very excited to hear this!

May 26, 2015
finlero in Southwest
1

Good Eats on Cross Country ROad Trip

For the NM stretch, do a board search for Albuquerque, Santa Fe, and Taos. There was also this road trip thread currently on the board that might help: http://chowhound.chow.com/topics/1012986

Colorado is covered on the Mountain States board, but...if you're a wine person, I think Sutcliffe in Cortez is doing some of the most interesting wines in the country right now. And presumably you meant Grand Junction rather than Grand Rapids -- there's an excellent gelateria there called Gelato Junction.

May 19, 2015
finlero in Southwest
1

Don't Miss In New Mexico/Arizona?

A few thoughts, some off the beaten path, others not, anything but comprehensive:

The NM Tourism Department put out a fun promotional thing they called the Green Chile Cheeseburger Trail: http://www.newmexico.org/green-chile-.... The green chile cheeseburger has become about as canonical a dish in the state as you can get, and there are a bunch of great options on this list. One of my favorites is at Sparky's in Hatch (green chile Mecca of the observable universe), specifically the Oinker, a green chile cheese burger topped with smoked pulled pork. Tons and tons more info on GCCBs on this board and elsewhere.

Some other random places I like in no particular order, again you can search for much more info on any of these. Apologies it's Santa Fe heavy, but hey, I live there:

* Turquoise Room, Winslow, AZ
* El Rancho de Chimayo, Chimayo, NM
* Bode's General Store, Abiquiu, NM
* The Lovin' Oven, Espanola, NM
* El Guero Canelo, Tucson, AZ (food here is OK, experience makes it worth it)
* Everything at the Mercado San Agustin, Tucson, AZ
* Frost Gelato, Tucson, AZ
* Chef Alisah, Tucson, AZ
* Buckhorn Tavern, San Antonio, NM
* Banh Mi Coda, Albuquerque, NM
* Huong Thao, Albuquerque, NM
* Giovanni's Pizza, Albuquerque, NM
* Mary & Tito's, Albuquerque, NM
* Frontier, Albuquerque, NM (again partly for the experience)
* Dr. Field Goods, Santa Fe, NM
* Ranch House, Santa Fe, NM
* The Shed, Santa Fe, NM
* Horseman's Haven, Santa Fe, NM
* Pupuseria Salvadoreno, Santa Fe, NM
* Paper Dosa, Santa Fe, NM
* Jambo Cafe, Santa Fe, NM
* Izanami, Santa Fe, NM
* La Boca, Santa Fe, NM
* Plaza Cafe Southside, Santa Fe, NM
* Dulce Bakery, Santa Fe, NM
* Carolina's, Phoenix, AZ
* Crudo, Phoenix, AZ
* Chelsea's Kitchen, Phoenix, AZ
* Los Dos Molinos, Springerville, AZ

May 12, 2015
finlero in Southwest
1

Santa fe: splurge?

If a splurge with local accents is the order of the day, I'd suggest either the Compound or Geronimo, both on Canyon Road. Both are in gorgeous settings and turn out good food.

Going purely on the quality of the chow, I think Santa Fe currently does better one notch down in price. Joseph's is the most local of these and turns out reliably excellent food. Georgia is also very good, albeit perhaps a shade less local in feel. Sister restaurants La Boca and Taberna do elegant tapas; I think they're better than most of the other Santa Fe fine dining establishments put together. I haven't been to Arroyo Vino since they lost their stellar chef, but if a great selection of wine at reasonable prices is your thing and you don't mind driving a bit out of town, it's definitely a place to consider.

May 09, 2015
finlero in Southwest
1

Paper Dosa, Santa Fe: delicious real-deal Southern Indian

Went again over the weekend and I'm pleased to report that the service is settling in nicely. The place was still bustling, but staff seemed more assured and less harried than they did three weeks ago, and I didn't see any crossed orders.

Interestingly the place was totally full when we arrived just before 6, but there were a couple of empty tables when we left around 7. I wonder if it was a Yogi Berra "nobody goes there anymore, it's too crowded" kind of thing.

All the chow was once again tremendously good. The pakoras were about as good as I've ever had, served with a terrific eggplant chutney. The flavors in my pea and paneer dosa were awesome, but it was served in slices, which I didn't like as much as the intact presentation of the classic dosa, which gave better texture contrast between the part of the dosa touching the potato filling and the part that stood on its own.

May 04, 2015
finlero in Southwest

Awesome spring rolls in ABQ/SF?

Noted, will do!

Apr 18, 2015
finlero in Southwest

Paper Dosa, Santa Fe: delicious real-deal Southern Indian

Went to Paper Dosa over the weekend and it was every bit as deliciously good as the hype. They're still working out a few kinks with their processes (timing of courses seemed a little patchy, and although our order was perfect we saw some crossed plates at other tables), but the dishes coming out of the kitchen are firing on all cylinders and then some.

I wouldn't change a single element from any of the half dozen dishes I got to try. As excellent as everything was, the restaurant's eponymous dish was the standout. Their classic masala dosa was just ridiculously good, with perfect texture and flavor to the dosa itself and an outstanding savory potato filling. Both the coconut and tomato chutneys on the side were terrific as well, packed with bold, fresh flavor. Portions were thankfully smaller than in your average general-purpose Indian restaurant in the US, and I walked out of there without feeling like I needed to double my exercise regimen for a full week. Prices seemed nothing if not fair, with starters under 10 bucks and entrees in the $10 - $20 range. The wine list was meh, but their small, but decent craft beer selection seemed like a much better foil for this style of food. (And yes, you can get chai or a mango lassi as well.)

Located one building east of Maria's on Cordova, they've done a beautiful job with the space, with wood-top tables, a bar for solo dining, lots of light, and modern Indian-themed original artwork on the walls. It also looks like they may have access to a really nice courtyard for warm-weather seating, so here's hoping. Staff was friendly, incredibly hard working, and unflappable despite there being a line out the door within 30 minutes of opening for the night. Clientele looked to be almost entirely locals; I'll be curious if this changes over time as word gets out.

Paper Dosa is a phenomenal addition to the city and the state, not just filling a gap in the NM culinary scene, but doing it with some serious finesse. I'm very eager to get back to try more of the menu, it seems like this place can't miss.

www.paper-dosa.com

Apr 13, 2015
finlero in Southwest

Awesome spring rolls in ABQ/SF?

So apparently I'd never tried the spring rolls at Huong Thao before, because these were exactly what I've been searching for.

They have two sizes: small ones in orders of four, and large ones in orders of two. We ordered the large ones with shrimp and they were made to order, canonical, and delicious, a balanced combination of shrimp, noodles, Boston lettuce, and FINALLY fresh mint. For better or worse it was served with the thin nuoc cham dipping sauce instead of the more usual nuoc leo peanut sauce, but it was tasty (and remarkably pungent) either way. The spring rolls from Banh Mi Coda are probably a tick better than these, with the crunchy texture inside and more variety of flavors, but Huong Thao's spring rolls are exactly what I've been looking for.

Although I think Huong Thao's pho is the best I've found in the state, my shrimp sausage noodle bowl was fine, but a little less good than anything else I've tried there. Fewer interesting veggies than I've had elsewhere in town, and more haphazardly thrown together. Terrific chile sauce on the table though.

Apr 08, 2015
finlero in Southwest

Tucson Trip

Interesting comments about Agustin. When we were there a few weeks ago we had a mirror image of your experience, loving all but one of our dishes. But also interesting, we had almost entirely different dishes from you. On our visit, it seemed to me that the menu was structured kind of weirdly, with an odd combination of small plates, large plates, sides, etc. Our meal was good enough that my main takeaway was simply that it was tough to figure out the "best" way to dine at Agustin, but now I wonder if it's also hurting the focus in the kitchen.

Apr 08, 2015
finlero in Southwest

longtime Boston hound moving to Denver...

Hey enhF94,

Hopefully some Denverites will chime in, but in the interim:

I haven't been to Harman's in Cherry Creek, but it's a Mark Fischer project, and I absolutely love his other restaurants in the Roaring Fork valley. Menu looks modern without being at all inaccessible.

Mizuna wasn't all that memorable to me, but I continue to be super impressed with Luca D'Italia, also a Frank Bonanno place. It's the most authentic Italian restaurant I can think of in the Mountain time zone. For better or worse it would remind you of the better Italian places in Boston, which could be a fun thing, or not. I don't consider Luca intimidating, but it has at least a dash more formality than a lot of places in CO.

Mar 25, 2015
finlero in Mountain States
1

Tucson trip roundup: Agustin Kitchen, the Coronet, Prep & Pastry, Ghini's Cafe, NoRTH, SEIS, Exo Coffee

Fair 'nuff. Like I said, it was delicious any which way, and hey, I'll be the first to admit I'm weird about my Mexican food.

Mar 23, 2015
finlero in Southwest

Tucson trip roundup: Agustin Kitchen, the Coronet, Prep & Pastry, Ghini's Cafe, NoRTH, SEIS, Exo Coffee

Well color me surprised, Tucson is seriously stepping up its high-end dining game. When we first visited five years ago there wasn't much in the way of fancy chow that knocked our socks off, but we had some unbelievably delicious upscale food this time around.

Agustin Kitchen - the whole food scene at the Mercado San Agustin is pretty amazing, with a remarkably modern and interesting array of food purveyors including a great looking bakery, cheese shop, third wave coffee place, and fancy taco joint (see SEIS below). But Agustin is almost certainly the most interesting, a bona fide farm-to-fork, garden-to-glass type of place that didn't really seem to exist in Tucson until recently. Cocktails were stellar, this is the sort of place that uses different ice for different cocktails. And all the food was at least as stellar. Highlights were the "current jars", a collection of four seasonal "smears" served with fresh bread. The only miss was the brulee local goat cheese, which sounded great but fell a bit flat in terms of flavor and texture. Everything else ranged from delicious to really, really, really delicious. My only major gripe about Agustin at present is that the menu is weirdly structured, with too many smallish dishes in different categories to work well as a three-course progression, and too many larger dishes to work well as a small plates kind of place. If they can figure this out and bring some clarity to the menu, they'll almost certainly be one of the top dining destinations in the state. P.S. The digs were super cool.

The Coronet - went for lunch, definitely want to return for dinner. Another modern eatery with tons of locavore awesomeness. Loved my wilted kale salad with Dragoon session sausage. Also excellent were several different veggie-heavy "tartines" (open faced sandwiches). Dessert was surprisingly good, with both the olive oil cake and homemade cookie assortment being way better than they had any business being. Cocktails look fantastic as well, with a great-looking cross section of original and classic cocktails (paloma > margarita -- finally!); some serious happy hour deals, I really want to get back here.

Prep & Pastry - I see why it's so popular, but I was a little more meh on this place. Good, heavy brunch fare with some modern twists (pork belly sandwich with a soft egg). Baked goods look wonderful and taste OK; I respect that they're doing various cronuts, but they were heavy and a little bland, and I'd rather they focused on bolstering the fundamentals rather than worrying about flashy of-the-moment dishes.

Ghini's Cafe - the only really lackluster dining experience we had. Terrible coffee, bad pastries, and worst of all, my baguette with butter and jam was a basket of diced up pieces of bread with the butter heavily applied in advance. Mildly surly staff, just nothing to recommend this place. And yet there was a line out the door.

NoRTH - as much as I'd love to slam a chain restaurant, the food here is simply beyond reproach. Paper-thin cured meats sliced to order, delicious fresh cheeses, excellent wood-fired pizzas, solid cocktails and a reasonable (and reasonably priced) wine list. Deafeningly loud, which seemed like a conscious choice I could have done without, but whatever fills the place up I guess. Every member of the staff was working their butt off to keep the engine humming, and it was pretty damn impressive. I feel like Fox Concepts establishments are a glimpse into the future, basically where chain restaurants are headed, and while I'd prefer to support a smaller operation, it's exciting to see where the national bar could be set in a few years' time.

SEIS - again at the Mercado San Agustin, basically an upscale, super popular taco stand, the name comes from sporting cuisine from six different regions of Mexico. The food was flawless and relatively reasonably priced, but I felt like it was just a little antiseptic and soulless (see also: every Rick Bayless restaurant in Chicago). Regardless, hard to argue with the setting or the flavors, I would definitely go back. Also, not sure if their "handmade" tortillas are made on premises or elsewhere, but either way they are phenomenal.

Exo Coffee - very respectable third wave coffeehouse with great house-roasted coffee drinks and cool digs. Liked my cappuccino, loved my macchiato, and postively swooned for my cold brew with pinches of chocolate and chile. They could use more and better snacks, but far be it from me to knock them for focusing on coffee craft.

Mar 23, 2015
finlero in Southwest

Crudo: still my favorite restaurant in Phoenix

We swung briefly through Phoenix last week and made our obligatory pilgrimage to Crudo. Man, this place is at least as good as ever, maybe a shade better. Although the place was far from empty (and the bar packed), I can't help but wonder if Crudo's greatness might be a little bit lost on some Phoenicians. "Uncompromising" can mean different things in different situations, but here I feel like it means that chef Cullen Campbell is refusing to turn up the metaphorical volume on his dishes, sticking to unusually subtle combinations of flavors that you could miss if they don't have your full attention.

Specials aside, the short menu has barely changed in three years, and I don't mean that as a complaint. Not unlike Pizzeria Bianco, whose menu just about hasn't changed in 20 years, the kitchen seems laser beam-focused on executing well without getting distracted by a new menu every 3 or 6 or 12 months.

While everything was excellent, DC and I were split on favorites, simply as a matter of preference. We both loved the raw fish preparations, especially the albacore and yellowtail (I'll quibble that the ahi wasn't on par with the rest of the meal, just a bit fishy). My absolute favorites were the burrata and fresh mozzarella dishes. Standouts for my DC were the cooked dishes, especially the squid ink risotto and the perfectly-textured potato gnocchi. And while we weren't expecting anything memorable for dessert, the orange vanilla budino was wonderful, a subtle, not-too-sweet blend of excellent flavors including a perfect pistachio biscotto.

The thoughtful modern cocktails seriously bolster the overall experience, arguably turning the restaurant into a top-notch stuzzichini (Italian tapas) bar. Whereas the food menu is pretty static, it's been fun watching the cocktail menu evolve, with the wide array of fresh fruits and herbs highlighting different facets of the food. And the wine list ain't half bad either, with both some not-unreasonably-priced bottles and, more surprisingly, about two dozen wines by the glass that don't suck (nearly all glasses in the $10 - $15 range, so not cheap, but perhaps the price of avoiding plonk).

At about $200 for two people after tax and tip, just a fantastic meal top to bottom. For my money I can't think of a better restaurant within a day's drive of my home. We'll definitely be back.

Mar 23, 2015
finlero in Phoenix

Awesome spring rolls in ABQ/SF?

I should have known that Banh Mi Coda is constitutionally incapable of turning out anything less than a stellar product.

Very, very good spring rolls. Excellent flavor and texture to the shrimp sausage and crunchy rolls, with a good balance of fillings and good dipping sauce. Still lettuce in lieu of fresh herbs, but here it at least felt like a semi-conscious decision rather than an overt cop-out.

I'm going to keep searching, but I kind of doubt I'm going to find better than Banh Mi Coda in the state.

Mar 09, 2015
finlero in Southwest
1

Awesome spring rolls in ABQ/SF?

The vibe at 2000 Vietnam, on the SE corner of San Mateo and Zuni, certainly felt the most "chowish" of the places I've tried so far given that it shares a building with Saigon Express Emissions Testing. The menu was also a little less mailed-in than a lot of its competition, with both some interesting choices on the printed menu and an actual specials board, one of the only ones I've seen at a Vietnamese restaurant in NM.

The shrimp spring rolls I had were quite good, in no small part because they were actually made to order. The shrimp was still hot, juxtaposed against the other cool fillings. No herbs, but the lettuce wasn't an afterthought, perhaps too many noodles, then wrapped in perfectly textured rice paper. FBOW the dipping sauce was a little less assertive than the other places I've tried; I'm not knowledgeable enough to know which ones have been jarred vs. fresh or whatever, but regardless it was a nice complement to the rolls.

My bun had way too many noodles, but the veggies were fresh. And I chose an unusual (at least for here) protein of sliced shrimp pate, which was excellent.

2000 Vietnam didn't become my go-to for any of the above, but it definitely earned a second look. I'd like to get back with some chowishly inclined friends and dig into some of the more interesting facets of the menu.

Mar 04, 2015
finlero in Southwest