Even though we arrived on time for our reservation, we were asked to chill in the bar area. Luckily it didn’t take too long for us to be seated (maybe there were busy? or was it a ploy for us to order drinks?) But nothing could sour this occasion where I get to dine at Bobby Flay’s first restaurant, the one that put him on the radar and jumpstarted his career. Once we were seated, we were asked about drinks again, I decided to go with a house trademark.
I ordered the white peach margarita. I liked that the tequila flavor was downplayed. Very refreshing.
The tamale is a corn-based starchy dough filled with corn and tiger shrimp. I didn’t know that you aren’t supposed to eat the wrapping, whoops! but the rest was delicious. The creamy sauce was so light, I was surprised.
The filet mignon is coffee-rubbed and served with a side of ancho chili sauce. The waiter warned us about the chili sauce and he was right! The filet mignon was cooked to a perfect medium-rare. Seriously, a stupendous cut of meat.
I got the famous New Mexico spice rubbed pork tenderloin which was served medium with some pecan butter and sweet potato tamale. The ancho chili sauce was the same as the filet mignon. So good! I could see why this was hyped up.