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	<title>Duke City Food &#187; restaurant review</title>
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	<link>http://dukecityfood.com</link>
	<description>Scarfing and Sniffing restaurants and eats in Albuquerque</description>
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		<title>So Many New Restaurants, So Little Thyme</title>
		<link>http://dukecityfood.com/2010/07/12/so-many-new-restaurants-so-little-thyme/</link>
		<comments>http://dukecityfood.com/2010/07/12/so-many-new-restaurants-so-little-thyme/#comments</comments>
		<pubDate>Mon, 12 Jul 2010 14:14:28 +0000</pubDate>
		<dc:creator>Andrea Lin</dc:creator>
				<category><![CDATA[new restaurant]]></category>
		<category><![CDATA[restaurant news]]></category>
		<category><![CDATA[restaurant review]]></category>

		<guid isPermaLink="false">http://dukecityfood.com/?p=253</guid>
		<description><![CDATA[Seriously, I think thyme is an underrated herb.  But anyway, I&#8217;m excited about the slew of restaurants that are brazenly opening up as we try to shake off this recession.
On my radar slash hit list in recent weeks and upcoming months:
Torinos @ Home
P&#8217;Tit Louis Bistro
Noah&#8217;s Ark
La Oja (new chef)
Amici
Slate at the Museum
The Oasis
What else?  New [...]]]></description>
			<content:encoded><![CDATA[<p><img class="alignright" style="margin-left: 8px; margin-right: 8px;" src="http://www.ptitlouisbistro.com/images/Ptitlouis-Pictures-016web.jpg" alt="" width="162" height="288" align="right" />Seriously, I think thyme is an underrated herb.  But anyway, I&#8217;m excited about the slew of restaurants that are brazenly opening up as we try to shake off this recession.</p>
<p>On my radar slash hit list in recent weeks and upcoming months:</p>
<p><a href="http://www.torinosfoods.com/" target="_blank">Torinos @ Home</a></p>
<p><a title="P'Tit Louis Bistro" href="http://www.ptitlouisbistro.com/" target="_blank">P&#8217;Tit Louis Bistro</a></p>
<p><a title="Noah's Ark Cafe" href="http://www.noahsarkcafe.com/" target="_blank">Noah&#8217;s Ark</a></p>
<p><a title="La Oja" href="http://dukecityfood.com/2009/11/22/la-oja-opens-in-the-doubletree/" target="_blank">La Oja (new chef)</a></p>
<p><a title="Amici's" href="http://www.facebook.com/pages/Albuquerque-NM/Amici-of-Albuquerque/219613077533" target="_blank">Amici</a></p>
<p><a title="Slate at the Museum" href="http://www.slatestreetcafe.com/at_the_museum" target="_blank">Slate at the Museum</a></p>
<p><a title="The Oasis" href="http://oasiscorrales.com/pages/oasis.php" target="_blank">The Oasis</a></p>
<p>What else?  New stuff I haven&#8217;t yet spotted?  Lay it on me!</p>
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		<slash:comments>6</slash:comments>
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		<title>BBQ, BBQ, Wherefore Art Thou BBQ?</title>
		<link>http://dukecityfood.com/2010/05/10/bbq-bbq-wherefore-art-thou-bbq/</link>
		<comments>http://dukecityfood.com/2010/05/10/bbq-bbq-wherefore-art-thou-bbq/#comments</comments>
		<pubDate>Tue, 11 May 2010 03:11:43 +0000</pubDate>
		<dc:creator>Andrea Lin</dc:creator>
				<category><![CDATA[announcement]]></category>
		<category><![CDATA[restaurant review]]></category>

		<guid isPermaLink="false">http://dukecityfood.com/?p=226</guid>
		<description><![CDATA[
Ok, I&#8217;m getting an education in RIBS.
Memphis, Carolina, St. Louis, Kansas City, Texas.
All in the Albuquerque area, and all gotta be better than &#8220;decent&#8221;.  Who&#8217;s up for some piggy rib hunting?
Yes, I&#8217;m serious.  andrea at andrea dash lin dot com
]]></description>
			<content:encoded><![CDATA[<p><a href="http://dukecityfood.com/wp-content/uploads/2010/05/nm-bbq-plate.jpg"><img class="size-medium wp-image-227 alignleft" title="nm-bbq-plate" src="http://dukecityfood.com/wp-content/uploads/2010/05/nm-bbq-plate-400x198.jpg" alt="" width="400" height="198" /></a></p>
<p>Ok, I&#8217;m getting an education in RIBS.</p>
<p>Memphis, Carolina, St. Louis, Kansas City, Texas.</p>
<p>All in the Albuquerque area, and all gotta be better than &#8220;decent&#8221;.  Who&#8217;s up for some piggy rib hunting?</p>
<p>Yes, I&#8217;m serious.  andrea at andrea dash lin dot com</p>
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		<slash:comments>8</slash:comments>
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		<title>Thomas Keller Ass-Kissing</title>
		<link>http://dukecityfood.com/2010/03/05/thomas-keller-ass-kissing/</link>
		<comments>http://dukecityfood.com/2010/03/05/thomas-keller-ass-kissing/#comments</comments>
		<pubDate>Sat, 06 Mar 2010 00:42:24 +0000</pubDate>
		<dc:creator>Andrea Lin</dc:creator>
				<category><![CDATA[outside New Mexico]]></category>
		<category><![CDATA[restaurant review]]></category>

		<guid isPermaLink="false">http://dukecityfood.com/?p=205</guid>
		<description><![CDATA[I can&#8217;t quite come up with a more appropriate title for this post, so I&#8217;ll get to the point.
Holy.  Fudgin&#8217;.  Shite.
Yeah, it was the most expensive meal of my life.  But when you get all pragmatic about it, in terms of dollars per minute per molecule of enjoyment, it was a bloody bargain.
The French Laundry [...]]]></description>
			<content:encoded><![CDATA[<p><img class="alignright" style="float: right; margin: 5px;" title="French Laundry clothespin" src="http://www.brilliantfork.com/images/restaurant/207_French%20Laundry%205.jpg" alt="French Laundry" width="400" height="300" />I can&#8217;t quite come up with a more appropriate title for this post, so I&#8217;ll get to the point.</p>
<p>Holy.  Fudgin&#8217;.  Shite.</p>
<p>Yeah, it was the most expensive meal of my life.  But when you get all pragmatic about it, in terms of dollars per minute per molecule of enjoyment, it was a bloody bargain.</p>
<p><a href="http://frenchlaundry.com/" target="_blank">The French Laundry</a> is a bargain.   Yes, yes it is.  It has been a bargain since it opened over a decade ago, it was all through those intervening  years with visits from foodies and <a href="http://meg.hourihan.com/2002/05/its-all-about-finesse" target="_blank">aspiring gastronauts</a>, and it still is.</p>
<p>Now, away from the pragmatism, I&#8217;ll give you a very brief degustation with as little gushing as possible.</p>
<p>Rose, salmon, gougeres, caviar, panna cotta, fois gras, endive, black bass, sea urchin, scallops, Shiraz, veal tongue, pork belly, lamb roast, camembert, carrot cake, passionfruit sorbet, peanut butter chocolate mousse, citrus sorbet w/ olive oil, almond tart, mignardeses.</p>
<p>Yowch.  I do not feel the pain of overindulgence, nor do I feel any pain of sticker shock.  <a href="http://en.wikipedia.org/wiki/Thomas_Keller" target="_blank">All is appropriate, all is perfection.</a> No less than two dozen people had a hand in making my meal divine, including about a dozen in the kitchen.  They all earned it, especially my server who recommended the perfect wines and even chatted with me graciously about running and his own marathon training plans.  Unlike at a standard chain restaurant, I never got his name, so I can only say, Good luck!!!</p>
<p>The other thing I can say to those who balk at a several-hundred-dollar meal is this:</p>
<p>How much did you spend the last time you got on a plane to visit relatives for the holidays, or see a friend, or (forbid) take a business trip?  Was *that* four hours of your life enjoyable?  And how many times per year or decade do you spend that kind of money on transportation?  I rest my case.</p>
<p>Eat well.  Be well.  Take care.</p>
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		<slash:comments>3</slash:comments>
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