Not Your Ordinary Margarita

Somewhere new!  Tonight we went to Laredos Grill on lower Queen Anne.  It's been open for awhile now but this was our first visit.  Making quite the transformation in what was formerly Veil, our bartender/server told us the story of how the owners (one a Texan) traveled through South Texas experiencing the food and ended up in a Laredo warehouse sorting through a widower's antiques trying to find appropriate decor.  The multiple prayer boxes mounted on the exposed brick are prime examples of their findings.

While musing over what to eat, I spotted something on the menu that I had to drink - Avocado Margarita.  What? Disgusting you say - oh no Honey, very tasty.  They take their signature blended margarita, add avocado puree to it and give it another whirl in the blender.  The result is not overly avocado-ish, but a sublime, creamy and perfectly balanced drink.  For someone whom tequila is the last liquor of choice, this drink was outstanding. The menu tells a story of how the recipe also traveled from Texas, so it must feel at home in Laredos. 

As for food, Rob and I shared the  Tacos Al Pastor and the Quesadillas with Mesquite Grilled Carne Asada.  For those that don't know, Tacos Al Pastor is a hard thing to find in the Seattle area - Barrio serves a version, but they are not prepared traditionally; there is a cart that can be found in the Fremont Market, but that available only on the weekends and then you're subject to the whims of the Seattle weather.  We were excited to see that at Laredos, their Pastor was prepared in the traditional manner, on a big metal stick, in a vertical spit and with a pineapple on top.  While the tacos were good and close to what you can get in Mexico - they needed a little more pineapple and cilantro,  the quesadillas were better.  Three-cheesy goodness with just enough smoky mesquite from the carne asada coming through.  Both were fine accompaniments for my avo-rita.

We will go back to Laredos again, most likely for the happy hour (4-6 daily) where we can get three of the tacos for $4 along with $2 Tecate cans.  Muy bueno!

Photots by Rob

Nature's Gravy - The Egg Yolk

On Easter Sunday, Rob and I found ourselves at Blueacre (yes again - so what?).  The menu tailored for brunch Rob ordered a chicken fried NY strip and eggs and I opted for the traditional Easter dish, Shrimp and Grits.

Admittedly, my experience with Shrimp and Grits is limited having tasted it only once before here in Seattle at the somewhat recently opened Toulouse Petit on Queen Anne and they were OK.  There the shrimp were served in a very dark, heavy roux and what appeared (and tasted) to be the base of their gumbo.  But not at Blueacre.  The sauce was much lighter and brighter in color.  A saucy and tomato-y red, with discernable bits of what appears to be the Trinity held within and to make a brunch version - two perfectly poached eggs.

As sweet as the shrimp, as creamy as the grits and as flavourful sauce were on their own, add to it the the warm sunshine yellow of the yolk.  Mmmmmm.  Ohhh, the creaminess of the yolk just adds a whole new dimension.  Fancy words come to mind like mouthfeel and sublime.  Nature's perfect accompaniment to help bind flavours and ingredients together.  Perfection!

After adding a latte and bloody mary, we rolled out of there and headed straight home with good intentions of a spring cleaning but what ended up as a nap.  Bliss.

Burgers at The Counter

Both having had disappointingly unsatisfying lunches and thanks to a Living Social deal, Rob and I tried The Counter located in the Ballard Blocks just off the Ballard bridge.

The Counter has an airy and inviting atmosphere, reminiscent of a soda shop but one that serves adult beverages along with the shakes and malts.  The burger menu is so extensive it comes with instructions. 

First, choose your protein, and its weight after cooking, 1/3 lb, 2/3 lb and 1 pound.  Yes people - a one pound burger!  Then select from a plethora of toppings to choose from including cheese, veggies, sauces and finally a bun. My choice went low carb with a "bowl" version where they substitute the bun for a bowl of organic greens or lettuce atop which lie all your previous selections.

We started our meal with a platter of skinny french fries (my carb quotient) and finished it off with Key Lime Pie.  A much more satisfying meal than our lunches.  We'll definitely go back, but next time I'm starting with the deep fried dill pickle chips.