Shilo's split pea soup and root beer
Anything from Bob's Smokehouse on S. St. Mary's
The Salsa and fresh tortila chips from La Margarita
Same from Rosario's
Howl at the Moon to lose your voice...
Most margaritas. Only got a good one when I asked for it straight up, only fresh lime juice and a splash of OJ with tequila and cointreau. I assumed this would be the standard. Boy, was I wrong! Best one was at the MArriott Rivercenter Bar. By the way, great hotel with great service...
Why is Negra Modelo, the best beer from Mexico so hard to find in restaurants?
Little Rhein Steakhouse. Steak was fair, Their "Special" appetizer platter for $8.50/person included 1.5 small shrimp (Isn't the Gulf of Mexico nearby?), a stuffed mushroom, a jalapeno popper and a crab claw. What a joke. Overpriced wines and barely adequate sides. Sat us on the nondescript porch with an empty dining room. I guess we looked like trouble. $85 a head for that one!
The Palm steakhouse was a little better but not by much. Decent steak, fair sides, poor atmosphere. They were not ready for a table of 12 despite our advanced reservations. Oh well. Wine list had better selections but pricing was still in the 300% catagory. 100 bucks a head with wine
Tex-Mex food in general is either bad or ok. Why is there no GREAT tex-mex? Case in point, Rosarios and La Margarita (see above. ABout $30 per with drinks
Biga on the Banks was a Biga disappointment. Trying too hard to be fusion which is usually the downfall of any fusion restaurant. Good wine list. Our waiter seemed lost most of the meal but he did try hard. With two steaks left, he informed us, we ordered one (party of 8). With appetizer and salad served, he told the one in our party it was overcooked and he would have to order something else since the chef would not serve it that way (we were immediately suspicious. In other words, they miscalculated and most likely had already sold it). They did, however, bring our friend out a gratuitous filet mignon with the vegetarian dish he had then opted to order. My venison was tasteless despite the "10 spice" seasoning mix. Another dish of Chilean Sea Bass had a Pinot Noir sauce that was so rich it covered over an semblance of Bass and another's veal chop was tough beyond imagination (Maybe the broiler chef needs some training?) They were magnanimous and refused to allow us to pay for the veal. Were we high maintenance? No. Picky? That's for sure. But what do you expect from a group of restaurant professionals. Exactly what they got. A fun group on an expense account who know how to tip. Dessert and port rounded out the meal. $100 per head with wine