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Thursday, July 30, 2009 - 21:29:19
Soothing Siesta.
When it comes to mixed alcohol drinks, I tend to go on the light side. Unfortunately, too many of our restaurants throw a token bone to those who wish to imbibe, and shortcuts are made. Which is why most of the time I won’t even take a second look at a margarita… out of that dread of receiving yet another alcohol drenched Kool-Aid facimile.
But I had to try what’s being billed as Eureka Springs’ best margarita. After all, that’s a pretty big claim. And I have to say, Casa Colina’s on the rocks offering is a damn fine margarita. Its clear simplicity and singing lime vibration is a cool and refreshing siesta inspired beverage.
You know, it was great, but I liked the restaurant’s red sangria even better -- a fantastic balance between sweet, tart, and mellow. And while next time I go I’ll recommend the margarita to my companions, I’ll be having myself another sangria.
Still -- how’s the food? Refreshingly light. More on the jump.
Update: Casa Manana
CASA MANANA Last week in this space, we bemoaned the lack of inexpensive local Sunday breakfast options. But, as several intrepid commenters suggested, perhaps we were thinking to traditionally. Because it’s hard to beat Casa Manana. Daily, at all hours, the restaurant offers five huevos dishes, each served with the ultimate hangover cure — beans, tortillas and diced potatoes, sautéed with onion and jalapeños. In addition to the standard huevos rancheros, the menu includes four scrambles, a big pile of eggs scrambled with all sorts of deliciousness. Like spicy chorizo (huevos con chorizo $6.49) or more omelet style with shredded beef, diced tomatoes, onion, jalapeño and cilantro ($6.49). Both entrees provided just the right amount of grease, spice and freshness we’re looking for after a Saturday night on the town. And at 11 a.m., we were almost alone in the restaurant and received our food in a matter of minutes. 18321 Cantrell Road, 868-8822. 6820 Cantrell Road. Full bar. CC $$ 280-9888 LD daily. Also B on Sat. and Sun.Julie's space to become Khalil's
Khalil Moussa, general manager of Cregeen's Irish Pub, is breaking away to open what he terms a “new American pub” in the space that long housed Julie's on Shackleford Road. Moussa hopes to open Khalil's by September. He says it'll incorporate American, German and Irish influences as well as menu items Julie's regulars convinced him to keep.The restaurant will be open daily for lunch and dinner and on Sunday for brunch. The bar area will allow smoking; the restaurant will be non-smoking. Moussa is hoping to get between 14-18 beers on tap for the bar, where he's also developing a special tapas menu. He's looking to host entertainment on weekends and possibly Wednesday and Thursday, too.
Our Food.
Much debate here lately about what constitues Arkansas food. So here's a forum for which to discuss said foods.
In my own travels, I've discovered a few things.
- About 85 percent of all the Arkansas restaurants I have visited serve some variation on a Reuben sandwich.
- The almost universal item common to Arkansas menus is the inclusion of pie -- sometimes the round sort with meringue, sometimes a fried pie, but always some sort of pie.
- The one item that I have yet to see on a menu outside of Arkansas: fried Petit Jean bologna sandwich.
- We tend to serve our catfish up with a slice of raw onion.
- The older the restaurant, the more likely it is you will be presented with a basket of crackers and pats of butter or margarine.
- I've only rarely seen purplehull peas on a menu, and that's a damn shame.
- We tend to have cole slaw on our barbecue sandwiches.
So... here you go. I'm very interested to see what else comes up out of this conversation.
Little Slice of Heaven.
More praises from Nao at GreenAR by the Day, over Fayetteville area coffeehouse Little Bread Company. This photo combines two of my favorite things -- chocolate and blackberries. Couldn't pass it up -- and must try this place out next time I find myself in the area.
Wednesday, July 29, 2009 - 09:45:41
Class-ified.
I’ve been to a lot of cooking classes over the years. Some have been very educational, and I’ve taken home bits that I’ve incorporated into my own cooking. Some have been… well, entertaining, I suppose, without imparting a lot of information. A few have been pretty much excuses for a place to take my money and run.
I’m happy to report that the Eggshell Kitchen Company on Kavanaugh is doing things right. Went to the class last night where Kathy Webb was doing the Art of Dim Sum. Came away with the class with a head full of ideas and a full belly, too. Food porn and notes on the jump.
Sweet and Tangy.
I can’t write about places I ate in my youth without including Sims Bar-B-Que. Sims was one of those places that was a real treat -- Mom would go by on her way home from work and pick up a family pack, and that and an extra loaf of bread from the bread store down the street would last us a while. I remember being so entranced by that sauce that I’d soak up all the remaining sauce from the little paper boat inside the tightly wrapped aluminum with a slice of bread and be happy with it.
That’s the thing about Sims… ‘cue is served on white bread, end of story. Unless you are high-falutin’ and want to splurge the 35 cents for a bun. Me? I’d rather spend the 35 cents on the addition of slaw, the Arkansas way to eat barbecue. Of course, a Sims sandwich ($6 for any meat that’s on it) is not eaten with the hands unless you are very, very careful and have lots of napkins. Napkins, in my honest opinion, only rob you of the opportunity to soak up more of the runny, vinegary sweet sauce. When you go to eat in the store, a fork is handily provided, a real fork wrapped in plastic for your sanitary approval.
Thing is, barbecue is a luxury item… full of meat fat and goodness and grease. Something to be savored on a limited basis. More on the jump.
Wishes Granted.
How Sweet It Is.
McClard's: Top 10
Diner Dinner.
Worth Checking Out.
Barbecue's Back in Greenbrier.
Breakfast!
More booze options at Ciao
Family Burger.
Your Chance To Be A Food Writer.
Poblano Pick.
Prime Picking.
Food Won't Starve Ya...
A Lot on the Menu.
Gripe, Please (An Open Line).
Humble Cheese.
Eponymous Dip.
The Rest of the Story.
Bounty a-Plenty.
Something's Brewing at Pickles Gap.
Seal the Deal.
Not So Po'.
Nearby and Naturally.
Good Deal, Good Cause.
Sweet Splurge.
Beautiful Food
Old Haunts.
Just a little more...
Food Fun.
Just a reminder...
Open for Business.
Dig that Deli.
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