Sam Etheridge's newest venture after having abruptly closing Ambrozia on New Year's Eve is a gastropub in Nob Hill in the former Graze space.

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Set to be called the Nob Hill Bar & Grill, it should be open in mid-March, and I stopped by the other day to see the progress on the build-out.  The flooring guys said they were ahead of schedule, which means the target date could actually happen – making me a happy camper.

See the views of the hacked out booths, new brick accents, and the layout in this assortment of snapshots…

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There is a freakin' national holiday for everything, and today's chosen theme is stuff baked in a flaky crust.

That's right, it is National Pie Day.

I still don't know where I fall on the "cake or pie" question, and yes I know that not being able to answer the query is a moral failing… but in any case, there be some darn fine pies here in Albuquerque.

For the classic diner fans, a banana creme pie at The Standard Diner would be a tasty conclusion to a meal, and I've personally seen a friend nearly fall into a puddle of weeping joy when eating their peanut butter chocolate pie.

Of course, the Flying Star offers pies a'plenty, and there are old classics like Route 66 Diner, Owl Cafe, and heck, you can even go to Yasmine's and get yourself a spinach or meat pie.

Enjoy this day of pies and don't forget the ice cream…

While man cannot live on Souper Salad alone, I can certainly live on it every single workday lunch.

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My record so far is 4 days straight, during which time I spent a grand total of ONE day's sushi lunch.  Puts things in perspective, eh?

But soup is also important in its own right, and that is why I adore the Souper Bowl, a food competition and charity event all rolled into one.  Heaven in little 2oz cups, I tell you.  It is big, it is crowded, it is noisy, and it is almost sold out:

http://www.rrfb.org/souper_bowl.htm

Get tickets ASAP or miss out on the best soups the chefs in town have to offer, as well as the ubiquitous displays of sweet treats from about a dozen bakeries from the Duke City.

In the Duke City, the best I've yet encountered it from Dagmar's Delectables:  a 4" wide circle of barely-sweet choux pastry, stiff yet chewy yet pliable and tender, sliced in half and engorged with an equally rich pillow of whipped cream, itself just the hint of sugar peeking through.

The whole delicacy is anointed with powdered sugar, the only pure sweet component of the lot.  It is utterly perfect.

And….

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…the feline likes it, too.

For weeks I've had cravings for pupusas, and only partially satisfied the urge while on a trip to San Antonio.

I found a local Mexican mariscos joint that also served some Central American specialties like tamales and the potent little masa cakes I so adore.  La Playa, however, disappointed when the food came out – overly greasy from using far too much cheese, and only hints of the loroco flower's flavor that is the key to the taste.

This means I need to venture down to our own little delight, Pupuseria Y Restaurante Salvadoreno, for their small renditions on the street food of El Salvador.  Crunchy and vibrant curdito, fluffy Tamale Pollo, and of course, loroco pupusas.