Saturday night four of us went to Sol y azul, Tuesday night two of us went to Tam O'Shanter. Am I wrong to compare the two?
Sol y azul has some good food, but when they miss, they really miss. I've been three or four times, and I haven't been crazy about the service. Nothing big, just glasses not getting refilled, chips and salsa not getting refilled, multiple waitstaff asking the same questions in waves, and then long stretches with no attention at all. My favorite entree is the carnitas. I love how tender it is. I got the carne asada(it was a chef's special) on Saturday night. My serving had a considerable amount of fat--and I don't have some sort of Jack Spratt complex. I've ordered a slice of the strawberry margarita cheesecake before, and enjoyed it, but on Saturday night it was served with a very sweet sauce on the plate. The taste reminded me of the bottom of a tres leche cake. I enjoy tres leche cake, but not with my cheesecake. When I asked the waitress about it she seemed nonplussed.
Tam O'Shanter reminded me of a place I would have gone when I was a kid. This food isn't going to wow anyone, but it will probably not disappoint one's expectations. I had a Stella Artois, it was served in a cool goblet with a Stella Artois emblem on it. We got a spinach artichoke dip for an appetizer(my husband has a certain devotion to that selection) and for main courses I had a large salad while he got the fish and chips. The food was alright. My husband's fish was not as flaky as he likes, but I sneaked some of the thin, crispy fries and was impressed. Good french fries aren't that hard to find, but it's good to know where to find them. Our meals hit the spot, and we looked speculatively at the souffles being served around us. The Tam has a daily special souffle--Tuesday was chocolate Grand Marnier. We asked our waitress about the selections, she told us the kitchen always has some type of a chocolate souffle and on Sundays offers a peach souffle, as well.
I think I'm done with Sol y Azul, but I'm already daydreaming about an opportunity for prime rib and dessert.
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