Does this type of headline drive anyone else nuts or is it just me that gets annoyed? I just had to do it to see the reaction and run the risk of the post getting nuked.
Now to the report. Just got back from another long week-end in one our favorite places, Taos. Did two dinners at Orlando's, one of of our all time favorites that has never dissapointed us. Orlando does phenomenal green chile and his chile caribe is a close second. The carne adovada was one perfect dinner. A "build-your-own-bowl" of posole, green chile, onions, tomato and cheese was the other. An appetizer of papas y chile is a decadent way to start.
We did a lunch and dinner at Graham's Grille. Sandwiches and salads for lunch were dynamite. My wife opted for the mac & cheese for dinner which was very good. My dinner started with a vegie & andouille sausage soup which was perfect. The soft-shells as a main course could have used some crisp. My standard of excellence for soft shells is the Flagstaff House in Boulder and it's tough to come close to Mark Monette's preparation.
Dinner at Lambert's was exceptional as always. Zeke Lambert does some of the best fish dishes around and my hazel nut crusted halibut was no exception. My wife's duck was perfectly prepared.
A few other brief comments.
The cheese and olive appetizer plate at the bar in the Taos Inn is the perfect companion for drinks on the patio to watch the motorcycle show over Memorial Day week-end.
Young, female bar tenders need to learn how to make decent martinis. Extra dry means a drop or two of vermouth, not an ounce!
The Sapphire martinis at Doc Martin's were undrinkable.
The Hendricks martinis at the Anaconda Bar were better but still marginal.
Only in Taos would you run into a street vendor going table to table at outdoor restaurants hawking ganja brownies that were 100% organic.
I'd like to find and slug the drunk bozo who stiffed the server on the patio at Doc Martin's for $50. Servers have to pay for idiots like this out of their own pocket. I covered the check for her.