As of last week, the Nob Hill Bar & Grill is open for business and one more piece of the upper crust dining jigsaw is back in place where it ought to be.

Occupying the former Graze space, the muted yellows and greens have been gutted and darkened for the more testosterone-heavy feel of the menu.  Dark wood floors, high-backed booths, and an open ceiling should convey to anyone eating here that they’re in for a thoroughly modern take on pub fare.

The menu is full of great flavor combinations that I hope taste as good as they sound - savory baklava with shrimp and mascarpone sounds divine, and Wild Turkey beef stew simmered in its namesake could be a great pick-up on a cool stormy summer evening.

On the other hand, Sam commits one of the big atrocities in my book - grinding up Kobe beef for burgers.  This is one trend I’ll not be condoning anytime soon - let the unctuous marbling stay where it belongs!

Still, I’ve missed this kitchen crew’s food so I’m extremely excited to visit and start sampling.  If you’ve been, let me know and give us all the scoop on how everything tastes.

The triumphant return of the Duke City’s favorite celebrity female chef is upon us!

jennifer james 101

. . . is the name of the new spot, opening on April 29th in the up and coming stretch of Menaul, right next to Ruby Shoesday.

I first ate at the original Jennifer James on San Mateo after it had opened up in the old Cafe Spoleto house. I missed Cafe Spoleto dearly and was slightly dubious about this “newcomer”, yet I had heard it was good so I made a reservation and went for it. I had vegetables that were actually prepared correctly, salad greens dressed properly, and rabbit so tender you’d hesitate to call it a game animal. Multiple visits ensued, and then Graze happened - James’ vision of small plates and lots of sampling by everyone at the table. It did well among foodies, but Albuquerque either didn’t have enough of them or those devotees didn’t have enough cash to visit time and time again, and ultimately it closed less than six months after Jennifer left the kitchen.

She has been cooking at Chef du Jour in the interim and doing fabulously, but now it is time for her to wow us all with her own solitary vision again. I cannot wait to see the menu, as it should hold all of the inventiveness I’ve seen before coupled with seasonal ingredients and a love of the craft.

See you all there, and let’s make this a truly powerful comeback with our support.

jennifer james 101
4615-A Menaul NE
505-884-3860
Tues - Sat 5pm - 10pm

You live in Albuquerque, and you visit your usual restaurants. Why not try a little detour this evening (or any evening, for that matter), by heading just another 15 quick minutes to a cooler and more refreshing neighborhood - Cedar Crest.

You head east on the freeway, and enter the canyon towards Tijeras, exiting there and heading north towards the Ski Area. Just 3 miles up the road you’ll see a cloister of new buildings - our gorgeous new grocery store, a yummy pizza joint, and . . .

The Greenside Cafe.

Started a year ago by Jay Wulf, one of the founders of the Range Cafe and a former partner at the Standard Diner, Greenside is a mecca for casually elegant meals in a truly relaxing setting.

The bonus for this evening only is that it is Jay’s 40th birthday! Stop in and wish him many more, for once you try his food you’ll hope he stays in the restaurant business for decades to come.

Of course, you can always plan a visit to the Cafe, they host wine dinners on a regular basis - the next one is April 12th, 17th, and 26th, featuring French wines and classic bistro dishes. Held at 6:30pm, it is only $58 per person for 4 course with wine pairings - a bargain. Call to reserve your spot: 286-2684.

Happy Birthday, Jay!

Well, its past 20 years that Flying Star (or Double Rainbow of years past) has been both tempting locals with sweets and pissing off damn near everyone it seems with their price increases.

I have defended Jean and Mark in the past, and I will continue to do so, and I will also start bitching the moment things start going downhill.  I send emails monthly to Jean letting her know that something tastes awesome or that the coffee pots aren’t changed frequently enough, and it is this kind of feedback that keeps restaurateurs on their toes and serving the public - which is of course the way that they remain profitable.

So, they begin to break ground in Santa Fe, and also near completion of a huge Bernalillo complex combining work, eats, and residential units.

Vox kind of sux.

Welcome me to my new home, and let the insane food gossip and restaurant tidbits flow…