good food galore!
1. momocho. mod mex. ohio city.
great margaritas - flavors like cactus, blood orange, hibiscus (yum) and my favorite: the cuke-arita. cucumber with a chili-lime-salt rim.
little soft taco build-your-owns - we got the aguacate, aka avocado. a whole, split and sliced avocado on a platter with black beans, onions, chilies, and cheese. served with house made tortillas.
the best quesadilla - squash and zucchini, truffle oil, garlic confit.
guacs galore - we tried goat cheese, pineapple-jimica, and blue crab-corn. house made chips.
cauliflower-hominy corn fritas - served with a spicy dipping sauce.
chefs eric and nolan really know their mexicano - i think both of them came from lopez, although i could be wrong. at least one of them did.
atmosphere: we sat at the bar first, where the decor was funky and the barstools were comfy.
then we moved to the patio, which had vine-covered walls and fences as well as a little view of fulton ave.
tequilas ranging from $4 - $32 a shot, margs $7 - $13. entrees $10 - $25.
qualms: margs too sweet. i wanted to add soda water to mine.
items could be served a little hotter (temp-wise).
overall rating: 4.6/5
2. vue. upscale mediterranean. hudson.
we were spoiled rotton here because talie has ins with the executive chef.
when we showed up, he had a bottle of termes (spanish red) next to our table. it had probably been breathing for about 45 minutes or so before we tasted it, and it was really delicious. sexy, velvety.
good things:
apricot-mascarpone risotto stuffed banana peppers, drizzled with mint oil.
a salad with macademia nuts, pear, maytag blue and this sweet white dressing.
another salad - arugula, microcress, jicima, truffled orange supremes and fried plantain.
sugar cured salmon with grilled fennel polenta, scallion shoots, aspiration and brown butter.
roasted black grouper with potato cake, lobster and basil creme.
kurobuta heritage pork tenderloin with truffled mac&cheese, carrot confit and braised fennel fronds.
chef rick has a fungus obsession, and i'm ok with that. mmm, mushrooms. rick went to momowho with us, too.
service: extraordinary! if you go to vue, request luke. he's an amazing server. professional, flawless.
atmosphere: elegant, little details made it all work. lighting was perfect.
qualms: ABSOLUTELY NONE.
overall rating: 4.9/5 - would've gotten a 5 except for the fact that it needs to be closer to my home and the prices were a little steep but worth it.
---
:)
great margaritas - flavors like cactus, blood orange, hibiscus (yum) and my favorite: the cuke-arita. cucumber with a chili-lime-salt rim.
little soft taco build-your-owns - we got the aguacate, aka avocado. a whole, split and sliced avocado on a platter with black beans, onions, chilies, and cheese. served with house made tortillas.
the best quesadilla - squash and zucchini, truffle oil, garlic confit.
guacs galore - we tried goat cheese, pineapple-jimica, and blue crab-corn. house made chips.
cauliflower-hominy corn fritas - served with a spicy dipping sauce.
chefs eric and nolan really know their mexicano - i think both of them came from lopez, although i could be wrong. at least one of them did.
atmosphere: we sat at the bar first, where the decor was funky and the barstools were comfy.
then we moved to the patio, which had vine-covered walls and fences as well as a little view of fulton ave.
tequilas ranging from $4 - $32 a shot, margs $7 - $13. entrees $10 - $25.
qualms: margs too sweet. i wanted to add soda water to mine.
items could be served a little hotter (temp-wise).
overall rating: 4.6/5
2. vue. upscale mediterranean. hudson.
we were spoiled rotton here because talie has ins with the executive chef.
when we showed up, he had a bottle of termes (spanish red) next to our table. it had probably been breathing for about 45 minutes or so before we tasted it, and it was really delicious. sexy, velvety.
good things:
apricot-mascarpone risotto stuffed banana peppers, drizzled with mint oil.
a salad with macademia nuts, pear, maytag blue and this sweet white dressing.
another salad - arugula, microcress, jicima, truffled orange supremes and fried plantain.
sugar cured salmon with grilled fennel polenta, scallion shoots, aspiration and brown butter.
roasted black grouper with potato cake, lobster and basil creme.
kurobuta heritage pork tenderloin with truffled mac&cheese, carrot confit and braised fennel fronds.
chef rick has a fungus obsession, and i'm ok with that. mmm, mushrooms. rick went to momowho with us, too.
service: extraordinary! if you go to vue, request luke. he's an amazing server. professional, flawless.
atmosphere: elegant, little details made it all work. lighting was perfect.
qualms: ABSOLUTELY NONE.
overall rating: 4.9/5 - would've gotten a 5 except for the fact that it needs to be closer to my home and the prices were a little steep but worth it.
---
:)