In an attempt to escape the heat earlier, we ended up at Tres Agaves in SoMa. The building was nice and cool (as I figured it would be because of the brick walls), and not too crazy, even though a Ballpark game was soon to start. In fact, it was lively and friendly, everyone seemed to be in good spirits [pun intended]. In attempt to lower my body temperature, I started drinking my way through the cocktail menu:
A pretty shade of pale pink, by favourite for its thirst-quenching properties was:
El Diablo con Julio Blanco
ginger beer and lime juice
served tall and finished with creme de cassis
Very interesting, unfamiliar flavour, with a slightly musty property, but nevertheless bewitching, was a cocktail I don't recall the name of which must be fairly new since it is not currently show on their online menu.
It contained Licor 43 which I had never had before, a Spanish vailla/citrus liqueur, and some spiced agave syrup as I recall. The bartender asked me if I like spicy, warning me that the cocktail was hot, but it actually didn't taste that hot to me at all, to the contrary it was refreshing. This one was served on the rocks with lots of lime juice, another great antidote to the sweltering weather.
El Besito con Corazon Reposado
apricot puree & orange liquor
served tall & finished with Domaine Chandon
This cocktail was sweeter and more perfumed than the other two and definitely my least favourite of the three. It is also their most expensive cocktail at $9, the others are all $8.
Limes are squeezed fresh at the Tres Agaves bar in full view of customers.
We had a guacamole and pork carnitas both of which seemed very ordinary compared to the version we had on our very first visit immediately after Tres Agaves opened. Both needed generous sqeezes of lime to perk up the otherwise bland flavours. The carnitas just didn't wow me like it did the first time we had it. Maybe familiarity breeds contempt? This was, in fact, our third visit for the same two dishes. The second visit was also unimpressive with a service snafu that spoilt the experience on that occasion.
Has anyone else noticed drop in quality of the Tres Agaves carnitas over time? Especially those who visited soon after it opened? I recall there were raves intially.
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