Prairie Grass Cafe, Northbrook Tasty

 

Prairie Grass Cafe

This has been a slow year for blogging, for me. Two things have been at play  1) I bought an Instant Pot and have become a pressure cooker fanatic and 2) the heat, severe thunderstorms, and humidity have been prohibitive for doing much of anything that requires going outside. So, with spending hours in the gym after work and cooking at home more with intent to gain weight — yes, I know that losing weight is most people’s goal — I have been rather laxed with my posting. Well, thanks to a recent recommendation, I got the kick I needed to get back on track.

Complementary Bread

Complementary Bread

Prairie Grass Cafe at 601 Skokie Boulevard in Northbrook, Illinois, gave me a chance to return to an area that was my receiving post when I moved from New York to the Metropolitan Chicago area. Very spacious in both main dining and bar areas, this restaurant is a nice escape from the rush of Chicago proper for some flavors that top many restaurants that constantly make the “Best Of” lists that circulate annually.

My restaurant advisor and I arrived for a Saturday evening seating and opted for a variety of dishes so that we could get a sampling of different menu offerings.  Back to our usual practice of giving dietary specifications, we left the selections up to our server.  Clearly loving a challenge, she was up for it and everything that came to the table was an indication that trusting her was an outstanding idea.

Mozzarella Salad

Mozzarella Salad

We started with a mozzarella salad that came with heirloom tomatoes, cherry tomatoes, micro salad, basil remoulade, and drizzled with a balsamic reduction. Having an addiction for tomatoes, this was already a winner. It was simply nice having a salad that you could taste the tomatoes, as opposed to what often tastes like “essence” of tomatoes.

Corn Fritters

Corn Fritters

Egg Rolls

Egg Rolls

The next two appetizers were not only bite size, but also very satisfying on the palate without being too much. The corn fritters were touted as one of the most recommended items on the menu. After the first bite, it was apparent why they are a favorite. Imagine a doughnut hole with corn kernels in them. Served with a honey butter, these fritters could be dessert. The shrimp egg rolls were where we have a hint of an Asian influence. The pop in the egg rolls came with the size and freshness of the shrimp. There was no excessive seasoning, which helped the taste of each bite of shrimp come through.

Cod with Slaw

Cod with Slaw

A dish that played well to my British sensibilities was the plate of cod and coleslaw. The cod reminded me of days spent at fish and chips shops throughout Newcastle. Admittedly, I would have preferred chips with the fish rather than the coleslaw, the slaw added a nice accompanying touch to the dish. The addition of the grapes in the dish balanced it out such that it was neither bitter, nor sour, nor sweet. It was just right and even Goldilocks would agree.

Hangar Steak with Mushrooms and Potatoes

Hangar Steak with Mushrooms and Potatoes

Having a bit of turf to the dining experience, we had hangar steak over mushrooms and potatoes. Going with medium, what came to the table was a plate of perfection, meat so succulent and tender that cutting it was as effortless as slicing through air. Well seasoned au jus and complete lip-smacking without much salt, many steakhouses that I have been to over the years could stand to take a course in preparing a steak without flare so that diners could actually enjoy the flavor, just like what we had at Prairie Grass Café.

Salmon

Salmon

Back to the sea, the salmon with house barbecue sauce over Mexi-corn with a corn purée was divine. The salmon was flaky and surprisingly had a texture of skate. Those who have had skate know how moist and silky the fish feels on the palate. Well, the same was the case with the salmon. This was a winner.

Raspberry Cream Pie

Raspberry Cream Pie

Having a little time between the main courses and dessert, we allowed a few minutes before indulging sweets. The first was a cream pie topped with raspberries and accented with a sprig of mint. The beauty of this dessert was that the filling was cream cheese and whipped cream, which made it light. Topped with fresh raspberries and a homemade compote that you could smell, thanks to it not being from a can or a jar, this pie could quickly become a favorite.

Devils Food Cake

Devils Food Cake

The double chocolate cake was nothing short of truth serum. Extremely moist and yet not so sugary that it was overpowering, the rich texture certainly induced a bit of comatose. We, of course, balanced that out with coffee. While some may resort to calling this devils food cake, it was heavenly, nonetheless. And the star of the show was the sticky toffee date cake. Again, this was a cake that should be used as an example of what moist means. At most restaurants, date cakes have the course texture of cornbread. That was not the case with this date cake. It is one that would make a great autumn cake and it would pair well with mulled cider or spiced tea. We may even return during the fall months and see if that’s possible.

Sticky Toffee Date Cake

Sticky Toffee Date Cake

Prairie Grass Cafe is not what one could call a hidden gem. It is very surprising that it has not made any recommended lists because the restaurant excels in two very important areas: delicious food and top service. Farm-to-table and local source restaurants are becoming more popular, as people are now wanting their food to be fresh and restaurants are also starting to support local farmers, which ensures quality ingredients for menu items. Prairie Grass Cafe is more than worth a try. It should be top on your list.

Prairie Grass Cafe Menu, Reviews, Photos, Location and Info - Zomato

California Pizza Kitchen, When Change Is Good

California Pizza Kitchen

Years ago when I worked on the Magnificent Mile, a colleague had a love for California Pizza Kitchen. It had become something of a palate cleanser for having too much pizza from Lou Malnati’s, Giordano’s, and other Chicago-style pizza eateries. For me, too much pizza, period, had made me lose interest in ever returning to any pizzeria, California Pizza Kitchen included. Imagine my surprise when I received an invitation for a review.

Complimentary Bread, Olive Oil

Bread with Olive Oil

My restaurant advisor, who had also worked with me in the Magnificent Mile, and I recently went to the location in Arlington Heights, Illinois, at 3 S. Evergreen Avenue. Not a considerable distance via commuter train, we arrived for dinner one evening after work. The restaurant was quite lively with families and friends. The front room service was top.

Flight of Sangria

Flight of Sangrias

While perusing the menu, we noticed that there was less focus on pizzas and the specialty pastas that our mutual colleague and we had indulged numerous times years past. Instead, there were appetizers and entrées that piqued our interests more than the usual fare that we remembered. Certainly thinking that it would be a better option to try something different, we told our server to make recommendations and send the dishes to the table. We did stipulate that we preferred to avoid pizza and pasta.

As we waited, we imbibed some rather refreshing cocktails. I ordered a flight of sangrias ranging from a white plum to peach to red raspberry. My restaurant advisor had a strawberry mojito. What we both noticed was that the cocktails did not have the watered recipe that one finds in drinks served at big box restaurants. These had the bracing snap of having been mixed by a mixologist.

Strawberry Mojito

Strawberry Mojito

We had a mini complimentary loaf of bread with herbed olive oil. Basil Leaf Cafe, which is one of my favourite Italian restaurants in Chicago proper, preps their olive oil in the same manner. A huge plus with the bread being fresh, the complimentary feature was great.

Tequeños

Tequeños

First to the table was a plate of tequeños. Very reminiscent of tequeños that I have had at a few Peruvian restaurants, the chicken and avocado in the ones at California Pizza Kitchen were mouth-watering. The added ingredient of bacon in the tequeños was unexpected. Then again, we didn’t order from the menu, but rather let our server handle the menu selections. Nevertheless, we were pleased.

The first entrée was a plate of herbed roasted chicken with vegetables. It was by the second bite that we wondered why the restaurant had not been highlighting such delectable dishes more in the past. The chicken was not only tender, but it was incredibly juicy. Add to that well seasoned cauliflower, squash, and potatoes, this dish actually rivaled chicken dishes that I have eaten at some restaurants in Chicago that people rant and rave about as if the meat had been marinated in gold.

Roasted Chicken and Vegetables

Herb Roasted Chicken with Vegetables

The second entrée was the final determinant that California Pizza Kitchen had decided to take a different approach with its menu offerings. The rib eye steak topped with a light garlic paste had been cooked to a perfect medium well that left the meat succulent. The salad in a light vinaigrette and the fingerling potatoes that had been seasoned with touches of basil comprised  a dish that my advisor and I agreed was better than some steak dinners we’ve had at a few noteworthy restaurants.We had not expected such a divine meal up to this point.

Ribeye Steak, Salad, Potatoes

Steak with Salad and Potatoes

Rather than order multiple desserts, we settled on a butter cake topped with a scoop of vanilla ice cream and garnished with whipped cream. As sated as we were from the complimentary bread, appetizer, and entrées, it still would have been a crime to have left any of the dessert. Although the cake was pedestrian in it’s presentation, it was anything but regular on the palate. With a cup of coffee each, we finalized the dessert and acknowledged that California Pizza Kitchen was a winner.

Butter Cake, Ice Cream

Butter Cake with Ice Cream

During a brief conversation with one of the staff members of the restaurant, there was mention that California Pizza Kitchen had started a move towards offering dishes that appeal to customers that preferred an expanded menu. It seemed that a certain age bracket preferred pizza and pasta, while an older age bracket had a taste for finer menu items. Without deviating from their core menu, the enhanced menu seems to have been influenced as a result of listening to their regular customer base. What they have done now was enriched their offerings for also enticing refined palates.

California Pizza Kitchen Menu, Reviews, Photos, Location and Info - Zomato

Cafe Bella, Latin American Addiction

Cafe Bella

Recently, I decided to donate my car to charity. Now I use public transportation to navigate the city and I also do a lot of walking. Well, after quite a bit of walking through my neighbourhood, I have stumbled upon a few small restaurants that I have since added to my list of eateries to sample for Chicago Alphabet Soup. One of those restaurants became a go-to spot for a Sunday afternoon rather than waiting outside some brunch spot to get inside for the usual chicken and waffles, shrimp and cheese grits, and mimosa. Okay, so that may not be the main items on brunch menus, but Cafe Bella at 3311 W. Fullerton Avenue in Logan Square promised to have something more inviting. They fulfilled that promised.

Cafe Azteca

Cafe Azteca

With the weather being frosty outside, I wanted something to warm me up. Seeing the usual listing of coffees, what stood out most was the cafe Azteca. Had there not been others sitting near me, I would have slurped it. Many restaurants serve up Nestle’s Quik or Hershey’s cocoa in warm milk — or water — mildly highlighted with cayenne pepper. There was no grit from any cocoa powder not having been mixed thoroughly. The marriage of espresso and cocoa was smooth, slightly peppered, and topped with a drizzle of chocolate syrup, cinnamon, and whipped cream. Let’s just say that one mug was not enough.

Pesto Shrimp

Pesto Shrimp

For a starter, I was in a mood for seafood. I ordered pesto shrimp. This came as a dish of five plump, grilled shrimp, well-seasoned and accented with a homemade pesto sauce over a fresh salad. If you go to Cafe Bella and plan to have a good bit to eat, add the pesto shrimp to your list. It’s light in terms of portions, but it is loaded with flavour. There was not one disappointing bite, except for the last one because I did not want it to end.

Quesadillas Pollo

Quesadillas Pollo

Next for sampling were chicken quesadillas served with homemade guacamole. The quesadillas had a twist to them. First, the tortillas were prepared with a tomato base. Quesadillas are customarily made with plain flour tortillas, but I must admit that the tomato base was a nice addition. Second, the chef had run low on chihuahua cheese, so there was an improvisation of adding Swiss cheese. I noticed that there wasn’t the faint taste of chihuahua cheese only and the server had kindly explained that the extra kick in the flavour was from the inclusion of Swiss cheese in the recipe. Surprisingly, it was not a bad modification and with the homemade guacamole dip on the side, there were no complaints from me.

Tour de Bella

Tour de Bella

Realizing that I had room for perhaps an entrée, there was one that I figured would be a good option for trying steak, chicken, and shrimp all in one dish. The Tour de Bella was it — strips of chicken breast, succulent shrimp, and steak served with roasted vegetables and mashed potatoes with brown gravy. I had looked at some of the photos of the dish online before going to Cafe Bella and thought it looked rather appetizing. When it arrived at the table, it looked too picturesque to devour. If I were indecisive, I would have just stared at it. But I went to work on the dish to completion. The shrimp was fresh. The chicken was juicy. The steak was tender. I was one satisfied customer. And I ordered that second cafe Azteca for my wrap-up.

The menu at Cafe Bella seems to cover Latin American cuisine without being specific to any country. If you have had any Latin American dishes, they are certainly not exactly the same, but they are outstanding with chicken, shrimp, steak, and other meat dishes that have enough flavour verve to keep you returning for more. Cafe Bella has a quaint atmosphere, which is good for solo dining or meeting with a few friends. It is not a big box restaurant and although there is a mild coffeehouse feel to the place, the food is definitely a guarantee for making you become a regular customer. And because there is an open kitchen theme to the restaurant, seeing your food cooked in your presence screams, “Welcome to my home.” I’ll be back for a longer stay next time. I bet you will, too.

Cafe Bella on Urbanspoon

My Dr. Seuss Moment

Emilio's Tapas

Will you eat them in the house?
Will you eat them with your spouse?
Will you eat them in the sun?
Will you eat them just for fun?
Will you even lick the plate?
Will you have your tapas very late?

Red Sangria

When my friends and I advance in our careers and in our social lives, we have a tendency to celebrate big. Dinner gatherings. Trips to beautiful and exotic places. Catching up at champagne and wine bars. Symphonies. Jazz sets. All the good things that other people who could enjoy but do not because they sit around damning those who live life to the fullest. In the like manner that I experienced when I left one place where I was working so that I could advance several notches up and most certainly during the entire month of April when I celebrated my birthday ad nauseam, a great friend recently accepted a position with a company where she moved up a few notches by leaps and bounds and celebrating was a must. There was absolutely no way that we were going to pass on throwing support and enjoying something worthy of culinary happiness.

With downtown Chicago taking on a more European feel in that dinner is starting later, we met at Emillio’s Tapas, at 215 E. Ohio Street in the Streeterville neighbourhood. We had passed by the restaurant several times when often we went to any one of the restaurants in the area for lunch. It looked swanky. There was always a crowd. It came across as a place to sample. We figured that instead of passing by and saying, “That looks like a nice place,” we would test our observation. A very nice Chicago summer evening with the sun slowly creeping over behind the skyscrapers and us sitting outside with the wind flicking across our cheeks, we were ready to see how the Spaniards entertain their appetites. And since we all had been to Spain before, we had a point of reference for how it’s done. Tapas we wanted, so tapas we were going to have.

Calamares Con Ajo Y Limon

A nice evening for us to enjoy, what better way to get started than with a refreshing beverage? Red sangria.

I’ll drink it on the phone.
I’ll drink it while at home.
I’ll drink it in the sun.
I’ll love it till I’m done.

The concoction of red wine, brandy, apples, lemons, and oranges was potent and smile-inducing. And it was not just one glass that we had, but it was a full carafe so that we could enjoy as much as we wanted without stopping our waitress to place another order. But, there was a second carafe, so touché. And with our first glass, we had calamaraes con ajo y limon. These baby octopuses were cooked to a texture that was not al dente but not quite yet splendidly tender. The buttery-lemony sauce that they swam in before jumping on our fork tines and then plopping on our tongues was slightly addictive. We dipped our bread in the sauce, sopped, and dealt the octopuses their fate. May they know that we appreciated how delectable they tasted.

Papas Bravas

Next to the table was a plate of papas bravas. Usually, this dish comes topped with melted cheddar cheese, which sometimes puts me in the mind of Velveeta doctored up in the microwave. Hmm. This time the papas bravas was sprinkled with grated cheese and served over a mild tomato sauce with red peppers. There was a contradictory note to the dish, as it was more lukewarm than it should have been yet flavourful. My friend remarked that the potatoes tasted old. My appetite, although discriminating, does not detect “old.” Nasty. Disgusting. Horrid. Worthy of throwing against the wall. Yes, those descriptions come to mind, but old is a new one on me. Then again, I ate what was left. I mean, people on the other side of the world are starving and although I have upper middle class means, I cannot let tasty food go to waste unless it is absolutely beastly.

Congrejo Concha Blanda

As the two earlier plates were a little better than fair to middling, another glass or two of the sangria and the order of congrejo concha blanda made it all right for the evening. Happiness was in the air. The congrejo concha blanda was a plate of soft shell crab served with white rice over another cream-based sauce. Anyone who loves crab would bow at the chef’s feet for preparing such a masterpiece in dining. We thought the rice was seasoned enough to raise our eyebrows in appreciation, so imagine the soft shell crab being cut and devoured by gleeful diners such as ourselves. Wow.

I’ll lick my fingers clean.
I’ll start being nice and stop being mean.
I’ll love it, Sam I Am.
But I still won’t eat green eggs and ham.

We shall just say that when you take the last few substantial morsels of the soft shell crab and start going around the plate to get the gravy, you are in heaven. Being dainty, prudish, or prim would be unacceptable. Perhaps if I were a country Jasper from the hills, I would have lifted the plate to my face and licked it lovingly.

Falda de Cebon al la Parrilla

By now, we had completed one carafe of sangria and were mildly knackered. Thankful that we had a good amount of complementary bread and all of the other hearty dishes, much of the alcohol had been soaked up. So we were ready for more refreshing liquid bliss. What better way to enjoy each glass full of happiness than with falda de cebon ala parrilla? As a pescatarian, vegetables and seafood are what I will entertain in my diet primarily. But this was not my celebratory dinner, so when the guest of honour wanted skirt steak, there were no complaints. When we started cutting in to the steak and forking it into our mouths, we would have started a petition for the swift public flogging of anyone who moaned about having something so lip-smackingly divine placed before them. I am sure that God looked down at us and said to Himself that we will meet fire for smiling so raptly through the deadly sin of gluttony. Yes, I will burn in hell for such relish and I shall dress accordingly. The guest of honour was passing the steak knife to me to cut the meat, to which I replied, “Woman, I’m handling this with a butter knife. Can’t you see?” And by now, we were a bit squiffy from so much drink that everything was funny — the parent pushing what looked like a six-year-old child in a buggy; the man with the exploding soda pop all over the back of some stranger’s shirt; the bitter woman who dropped the scoop of strawberry ice cream on her shoe, making it look like a saucy pom-pom; and me being too quick with the cava sauce and almost pushing it off the plate with a forkful of steak.

Chocolate Cake with White Chocolate and Caramel Mousse

Having loved what we had, it was time to indulge some dessert. Too much food already and sangria surplus, we opted for lighter desserts. At the risk of blasphemy and apologies to all of the Pharisees, the chocolate cake with white chocolate mousse and caramel mousse once again had God shaking His head. Garnished with a sprig of mint and a strawberry, this was clearly a work of the devil. And maybe God viewed our enjoyment as a part of His plan. Some southern Baptist preacher may have been screaming from the pulpit that we were going to burn in hell, though, which is usually the case if you find satisfaction in anything. Nothing close to syrupy or to the point of having our teeth feel as though we had set them on ice because of too much sugar, this dessert was indeed perfection. Light in texture, heavy on the bliss factor, it also went well with the sangria. Do not ask. And as if the chocolate cake with the wonder mousse were not enough, we finalized our dessert with profiterole del pirineo. You would never think that something as pedestrian as puff pastries filled with ice cream and topped with chocolate sauce would be better than a sunny day at the park. Oh, but when the chocolate is dark chocolate, you may discover the secrets of love, the 12 rabbits and the cheesecake, how to make incompetent politicians disappear, and all sorts of good things. As I polished off the last of my glass of sangria, and I had the bottom of the carafe, I was all sixes and sevens — a complete mess, I say. It had occurred to me perhaps two hours after we had left that I made a rather loud declaration of, “Oh my God!” on the outdoor patio in the presence of patrols and wait staff while eating that dessert. Well, there was no denying that all we had eaten was worthy of any kind of smashing reaction, regardless of how embarrassing it may have been afterwards.

Profiterol del Pirineo

So, this was yet another case of outstanding food, super great service, and me fighting sleep on the subway while going home well after 11:00 at night. The prices were not as steep as I thought they would have been, but the allure and outdoor ambiance made Emilio’s Tapas a place that I shall visit again. I have some great eating experiences in Chicago, but there are times when it is so good that I have my Dr. Seuss moments. This was one of them.

I will eat them in my house
I will eat them with my spouse.
I will eat them in the sun.
I will eat them just for fun.
I will have my tapas very late.
I will even lick the plate.
I will eat them, Sam I Am.
Now, go away so that I can.

Emilio's Sol Y Nieve on Urbanspoon

On the Sunny Side

Salsa

The older I get, the more I take advantage of things without seeking permission and without hesitation. A great friend has recently taken on the same disposition and so she and I catch up every Friday after work to wash away the weeks’ ills with laughter while enjoying food and drink. Who needs to sit around pondering what the Joneses are doing when they can find satisfaction with their feet under a table — be it at a restaurant, cafe, picnic table, or under their own kitchen tables — when life does not pause the Joneses to wait for anyone to catch up? Lucky for me, I have the Williams blood in me and the Joneses spend a great deal of time gasping from trying to match my pace.

Tomatilla

Since my friend and I had been meeting in Oak Park every Friday to frequent any one of our many favourite haunts, this was going to be a finale, as I am no longer going to work in the West Suburbs. I will work in downtown Chicago and with me living just on the outskirts of downtown, public transportation, packed subways, standing-room-only buses, and congestion will become my comfort again. So, my friend and I met at Maya del Sol, located at 144 S. Oak Park Avenue. I had passed by the restaurant over the course of a year or so, but never felt compelled to see what was on their bill of fare. There were always limos and high-end cars pulling up with thin Hollywood tanned blond Barbie dolls and Miami oompa-loompa orange Ken action figures springing about stiffly before vanishing into a cacophony of pretty-pretty faces. Considering my friend and I are both so sexy that it hurts, there was nothing holding us back from going in and adding Maya del Sol to our list of fooderies — that’s my first new word for the year.

Our fantastic waitress told us that Maya del Sol has a policy of refunding anything that customers do not like. Hmm. That is the last thing an establishment should mention considering the world is full of people who are unscrupulous and may feel bold enough to order in abundance and then complain about everything ordered just to squeeze out a free meal. But with homemade tortillo, tomatilla salsa, and traditional salsa in front of us inducing smiles on our faces, we let that bit of information given to us go in one ear and out the other. Granted chips and salsa come standard in Latin American eateries, there is something awesome about warm, crunchy tortillas that do not taste as though they were poured from a Frito-Lays bag and served with a jar of Hunt’s picante sauce. Believe me when I say that the tortillas and salsas were worthy.

Mojito

My friend had a glass of red wine. It is clear that she and I have like tastes in red wines — full body, spicy, with a smoky hint. The wine had come per recommendation from the waitress and immediately upped her tip value; this being true and we had not ordered appetizers yet. I had a mojito and I will simply say that Latin American bartenders have the market in preparing mojitos correctly. There are some mojito snobs leaping about in disdain at my observation, I am sure, but there is something fantastic to be said about a mojito that does not have the whole mint bush in the drink and the alcohol is not loaded enough to make a wino scream, Damn! Give me life or give me a bitching mojito. Hmm. Actually, I think I will take both.

Traditional Cerviche

Where things really got pleasing was with the flight of cerviches. Let me give a disclaimer now. I have not been a fan of cerviche until I had tried it at a local Cuban restaurant in my neighbourhood. Those Cubans blew my mind pa-pow-pow style and so when I go to Latin American restaurants and I see cervice on the menu, my addiction kicks in and I want to see if the eatery will satisfy my palate like or better than the Cuban cafe. Maya del Sol provides a flight of three cerviches so that you can get a feel or rather a taste for which one makes you sweat the most. Now, let me clarify that the cerviches are not spicy enough to make you sweat but the flavours pop in a manner that will leave you with a randy twitch. There goes my addiction again.

Salmon Cerviche

The first cerviche was the traditional version. !Dios mios! Fresh raw fish marinated in lime juice and spiced with chilli peppers never tasted so good. Who would have thought that raw fish not prepared as sushi would be so tasty? Additional seasoning of onion, salt, cilantro, and pepper made it that much better. Thinking about the second cerviche — salmon cerviche — has me flustered. Fresh salmon, and I do not mean fishy in taste at all, sat atop avocado that had been prepared in the manner of guacamole, but not quite guacamole. In addition to the tortillas we had complementary with the salsas, we also had some flour tortillas that we used to scoop the cerviches. I made a mental note to never sit at a window seat again. Then again, I realized I would forget all about my window seat presentations as soon as I walk through the door of the next restaurant I plan to sample.

Shrimp Cerviche

Where things left my friend and me rumpled and out of sort was when we began working on the shrimp cerviche. Fat, plump shrimp bursting with vibrant flavour — as if you can describe flavour in terms of vibrancy — the only thing I could describe as being more beautiful or closer to heaven was watching the sun set from Signal Hill in Cape Town, South Africa. And here is where the cerviche snobs leap about in disdain of my statements of appreciation — and I imagine them landing between the sharp teeth of giant Venus fly traps. I have said as of late that cilantro goes great with everything. Well, not everything, but you get the gist. Add avocado to the list. Chunks of avocado sat perched on the wow shrimp that had been accented with cilantro. Heaven and my friend and me smacking the table.

Carne Asada

Although Maya del Sol fills up fast after work hours on Fridays, there was no rush. So, my friend and I watched the Hollywood and Miami types saunter about and strike poses before we summoned our waitress and ordered entrées. Keep in mind what I have written about the complementary chips and salsas, the drinks, and the flight of cerviches. I simply cannot do any justice to the carne asada. I tried to figure out what I would say about the plump tomatoes, my greatest rapture, my passion, my weakness. No, I do not mean just any tomatoes snatched from the shelf at the local market and doused with Lawry’s seasoning. Maya del Sol added love to those tomatoes and did not discriminate on the zucchini either. But it was the steak where the clouds scattered and the last beam of sunlight shined on the plate. It is shameful to admit that I cannot state approximately how many times my friend and I uttered, My God, while handling that steak. Talk about a restaurant getting “well done” correct: no burnt edges, no tree bark texturing, no hockey puck hardness, and no need for steak sauce. Just succulence sat on the plate before we delved in and showed the fashion model types how to appreciate good food without being embarrassing about it.

Shrimp, Vegetables, Rice

The reaction to the second entrée was no better. Shrimp with carrots, squash, and white rice. Not one bland bite did we have. Maya del Sol apparently gets only the best shrimp from market because again there were fleshy but not fishy shrimp that exploded when our teeth sank through them. As to the rice and vegetables, if you want to get your picky child into enjoying his or vegetables, I highly recommend exposing that obstinate child to a plate of shrimp with vegetables at Maya del Sol. Once more, there were chants of “My God!” and long stretches of silence. Amor en el plato. Love on a plate is all that I can say to describe the dish without making a mockery of the perfection the chef had sent to our table from the kitchen.

Mexican Hot Chocolate

By now we were pretty much done with any heavy dishes. We showed our appreciation by polishing off everything on the plates and I do mean everything except for lingering smears of gravy and gypsy rice kernels. No rush, no problem, as we sat for few minutes and then agreed that there was no way we were going to leave without experiencing something from the dessert menu. However, going overboard was not an option. So, we ordered Mexican hot chocolate. Pa-pow-pow! The Mexican hot chocolate was not necessarily spicy and that was fine. There were cloves, cinnamon, and a hint of allspice in it to give a bit of a kick but not enough to leave us with our eyes crossed. From the first intake of the aroma of the hot chocolate to the last sip, the entire moment was magical. Okay, that may be a bit of an exaggeration, but there was a sentiment of having bragging rights because I know I have accepted suggestions from some friends for where to go get Mexican hot chocolate only to receive a small cup of Hershey’s powder in hot water with an ancho chilli added for effect. I am wondering when the pox I wished on their homes will kick in. As if what we had already was not good enough, the chocolate tart with creme fraiche, strawberries, and mint was a perfect ending. Clearly the chocolate was not Jell-O. Sorry, Bill Cosby, I cannot give you props. The strawberries, although not served as a bushel of strawberries, were still bursting. My friend and I cut the mint leaf and indulged ourselves to a beautiful finish. Thinking about it all has me flustered all over again. I never thought I would find myself saying this again, but food as my lover is the greatest love ever.

Chocolate Tart

So, now that I will work from downtown, my friend and I will have to seek out other adventurous locales for our commiserating moments on Fridays after work. Maya del Sol was worthy of our first trip there and will be worthy of our many returns. It may have been that we took blind leaps of faith in the recommendations our waitress gave to us. It may have been that the food was simply outstanding on its on. What I will say is that you pay for what you get and I am not talking about emptying your savings account. Maya del Sol is loud, so be prepared to speak with upped volume to your friends, imaginary friends, or blow-up dolls. While I joke about the stiff Hollywood and Miami types, these are more genuine and fun to talk to than the candy stripers and saucy old men who frequent the Viagra Triangle immediately north of downtown. But, hell, who needs to people-watch when you can leave with a satisfying finish from comida buena?

Maya Del Sol on Urbanspoon