Hot Dish Review

A week before AD’s visit, I ran across a coupon for Agave, one of her favorite restaurants in Atlanta, and one that I’ve often mentioned to LC, but never visited with him. It was a sign. Now was my chance to revisit this Southwestern staple.

AD arrived with her former colleague DR, finding us already seated at a a table on the secondary patio. Chips and salsa were delivered quickly, but subsequent drink service was much too slow for folks craving tequila. LC and I tried the jalapeno skinny margarita, while they went with the regular variety.

LC and I prefer restaurants that aren’t shy about heat. Don’t you just hate it when a dish is described as “spicy” and it comes out bland? Or when you ask if it is spicy and the server assumes that is a bad thing and says something like “oh no, it’s not very spicy”. I always respond with “that’s too bad, I would have ordered it”. As delicious as Agave’s food usually is, I warned LC of Agave’s somewhat wimpy reputation in the spice department.

Traditionally, AD has always ordered the spring rolls to start and I had to have some guacamole. DR ordered ceviche that was beautifully presented in a martini glass, while LC was intent on trying the New Mexico hatch green chile stew.

The spring rolls, made with shrimp, cabbage, serranos, and roasted poblanos, are a crispy sweet treat, but I was truly impressed with the stew, thick with potatoes, onions, corn and tender chunks of beef….and it was spicy!

Every time I’ve eaten at Agave I leave stuffed. Too stuffed. Once, AD and I shared the spring rolls and a fish entree and we still had to be carried out on a stretcher. So on this visit I opted for an appetizer of grilled beef and shrimp. LC ordered the lone item that I wouldn’t even taste….meatloaf, while AD stuck to her favorite fried chicken. We got an additional side of poblano grits for sharing.

My dish was pleasingly petite, with thin slices of medium rare tenderloin and plump grilled shrimp. It was the huge dish of fiery grits that was my downfall. Ironically, AD’s chicken wasn’t as spicy as it had been in the past. LC enjoyed his entree and I was so engrossed with the grits that I don’t even remember what DR ordered.

Room for dessert? No way, Jose’!

242 Boulevard SE 404-588-0006

Margaritas and patios just go together. When any new taqueria opens I am excited to give it a try, sipping margaritas outside while enjoying the heat of the Summer, and hopefully, some kickass tacos. So when I got the press release for Bad Dog Taqueria in May, that image came to mind. However, I was informed that they did not have their liquor license yet, so I gave ‘em a couple of months to work out that all-important kink.

Fast forward three months. Surely, they’d have tequila by now! But alas, government red tape had delayed the liquor license but we were welcome to bring our own beer or wine. I checked out the menu online and was sufficiently intrigued, so LC and I headed to Emory Village in Decatur, a solid six minutes from my place, with a cooler full of Corona Lights and salted lime wedges.

We scored rockstar parking on the street right in front. I was surprised that there were only two tables on the patio, so we stepped inside and said hello to owner Tracy who was working behind the counter of her brightly modern space. White plastic chairs provided a fresh contrast to the exposed brick walls and long bar made out of a thick slab of tree, bark and all.

I already knew I had to try We’ve got Seoul, a flour tortilla filled with Korean BBQ pork belly, kimchee slaw and salsa verde. I also had my eye on Evita, with grilled flank steak, crispy yucca, and chimichurri sauce, but the special, called Campenchano, quickly took its place. A corn tortilla filled with flank steak, chorizo, jalapeno-tomatillo sauce, red onion, and cilantro….could it be the taco of my dreams?

LC would predictably get their fish taco made with plantain encrusted (a.k.a. fried) tilapia, cilantro sauce, and slaw, while I tried the plantain encrusted chicken topped with lettuce, tomato, and jalapenos. LC also chose Yo Mama’s Taco, an old school hard corn shell with the traditional fillings of ground beef, shredded cheese, lettuce and tomato. No argument here.

And then there was the mac ‘n’ cheese taco, an off-menu creation of penne, cream sauce, and herbs. But first we had to start with chips, the trio of salsas, and guacamole. Sounds basic, but every component was an innovative take on the usual. Chips are made fresh daily from a variety of vegetables. Fire roasted tomato salsa was smoky hot, plantain pineapple serrano salsa was sweet with some heat, while the chunky salsa fresca had the biggest kick of the three.

Guacamole is made from grilled avocados, adding a smoky dimension to the appropriately chunky dip. Super thin chips made of yucca, plantain, and boniato were similar to potato chips and outshone the ones made of corn. I didn’t even realize there was queso available until I got home and took a closer look at the printed menu….apparently a new addition to the offerings.

Then the baskets of tacos arrived. There is little that can be done to make tacos look pretty in photos. We began sampling them, taking turns with chicken, fish, pork, and beef. I was expecting chunks of fatty pork belly with BBQ sauce in the We’ve got Seoul, but instead found tender, juicy shredded pork. It could have used more of the kimchee slaw, and for me and LC, preferably fiery hot kimchee.

Likewise, I was pleasantly surprised by the sheer perfection of Yo Mama’s Taco. All of the tortillas are made locally, which was evident in the thin and crispy corn shell. It didn’t get soggy because the ground beef was not at all greasy.

Continuing our tasting, LC and I agreed the fish taco was too fishy…our least favorite.

A knife and fork were required to conquer the pasta taco, a thin bread-like shell which I believe Tracy said was made with bread crumbs like one would sprinkle on top of a baked pasta dish…..at least that’s what LC understood. It was a great gimmick, one that I had already read about on another blog, but not something I would order again.

But the best was yet to come. The special was double wrapped in soft corn tortillas that were yellow, meaning made with yellow corn. I added a little guacamole and took a bite….OMG. The steak was fall-apart tender, and the tortillas tasted like corn!

Bad Dog Taqueria has come the closest to recreating the authentic tacos I fell in love with in Playa del Carmen….not a small accomplishment!

With a selection of tacos with quirky names and multi-cultural flavors, I was afraid the restaurant could suffer from an identity crisis. And, yes, I was initially disappointed by the lack of a real patio. However, Bad Dog won us over with its tasty tacos that manage to be creative without being contrived.

So fetch yourself some beers and go to Bad Dog. Sit. Stay. Enjoy!

1579 North Decatur Road 404-370-8822

After another day in the sweltering heat at the PGA Championships, LC and I landed at a strip mall in Norcross. It was about 9:30pm and we were tired, hungry and desperate. IHOP loomed ahead. Why not?

Then I saw it. El Torero! One of my favorite old styley Mexican restaurants at Loehmann’s Plaza on Briarcliff Road. I had no idea there were multiple locations. Upon googling it, however, I discovered there are a total of six in the metro Atlanta area and two in Nashville.

When we walked in, I was amused that the decor of the original restaurant was duplicated here, right down to the stuffed marlin on the wall. Slick booths are made of faux wood-grain laminate, matching the light wood paneling. Every dish has their logo on it…classy.

El Torero makes great chips, thin and little greasy, straight out of the fryer. Their cheese dip is a gringo’s dream. We ordered a couple of Corona Lights and unwound for a moment, snacking on their nicely spicy salsa and chips.

Although the steak is not nearly as tender, they do have a taco dish on their menu, the Carne Azada Tacos, topped with onion and cilantro, wrapped in soft corn tortillas, that are reminiscent of the amazing tacos I had in Playa del Carmen. They are listed in the “El Torero Special Orders” section of the menu, not to be confused with the Taco de Carne Asada (yes, it is spelled 2 different ways on the menu) in the “Lunch or Dinner Specials” section. Those are the ones I ordered on this visit. They are topped with lettuce, sour cream, guacamole, and pico de gallo. I did substitute the flour tortillas with corn, of course.

LC ordered a shrimp and chicken fajita quesadilla. El Torero’s quesadillas are offered in the appetizer section and are smaller than the gigantic ones found at Elmyr, for example. Served with shredded lettuce and sour cream, it was loaded with meats and cheese and looked pretty greasy. He didn’t complain….did I mention we were desperate?

My tacos were good but I am always disappointed with the flavorless white corn tortillas. Our order of guacamole on the side was your typical smooth variety, lacking any definitive ingredient other than avocados. Both of our dishes came with guacamole so there was actually a surplus….something that never happens with my guacamole!

If El Torero is one of my favorite Mexican restaurants, why don’t I dine there more often? There is no patio. I crave Mexican food in the heat of Summer, casually sipping margaritas outdoors. So I choose atmosphere over flavor 90% of the time.

6135 Peachtree Parkway, Norcross 770-246-0613

It was Memorial Day and we were all exhausted from days of heat on Lake Lanier, frolicking on floats, racing on wave runners, and eating lots of burgers and hot dogs.

We were all ready to cool off with some margaritas and Mexican, but where? LC’s parents suggested El Porton, their neighborhood favorite.

They had to put two tables together to accomodate our large group, so we were seated in the back that was devoid of the festive decor found in the rest of the space. LC’s Mom is a Spanish teacher and told us that El Porton means “very big door”. Perhaps they imagined their restaurant as a gateway to their homeland, introducing us to Mexican food.

Their menu is a multi-page laminated ordeal, with lots of photos of the food, just in case you forgot what a steak or a taco looks like. We started with their fresh guacamole, made tableside in a molcajete. It is like my recipe, but lacking enough cilantro and jalapenos. As soon as it was placed on our table, it was gone. I may have had two chips.

Having recovered from the heat, I was considering the chicken soup, hoping it was like El Azteca’s great version, full of chicken, avocado and cilantro. LC said the tortillas soup was fantastic, so I ordered it instead. Only difference was that it was topped with crispy strips of tortillas. After a few moments, they were mushy and I had to extricate them from the bowl.

I ordered the carne asada tacos on corn tortillas, still hoping to find that magical carne asada flavor from Playa del Carmen. But alas, the meat was bland and the tortillas devoid of corniness. A sprinkling of cheese and guacamole did little to help.

Fast forward to last week, we returned with a slightly smaller group and were seated in the exact same spot. LC’s parents arrived ahead of us and had already ordered. We started off with their organic margaritas, delivered in a shaker with ice. Not exactly user-friendly, I spilled most of mine on the table.

Me and LC decided to split a shrimp quesadilla, not realizing that the only filling was grilled shrimp and cheese. No onions, no beans, it was pretty unsatisfying. There wasn’t even any lettuce on the plate to liven it up. Luckily I had ordered a small side of guacamole, since, one again, the molcajete was empty by the time we arrived.

LC’s Dad swears by the flank steak. On this visit, TT ordered it. I snagged a bite and it was indeed surprisingly tender and delicious.

Our server gets cudos for running his ass off for our every request. But in general, the food does not impress. This very big door just leads to your standard Texican fare.

4902 Atlanta Highway 678-393-8888

Funny how I know so many Tauruses. In fact, most of my best friends, past and present, are Tauruses. Put simply, they are awesome!

One recent Taurus birthday party was at El Azteca in Sandy Springs, a family celebration with lots of kids. But that didn’t stop the birthday boy from having a couple of shots of tequila.

But first, our table of 16 or so ordered some food….chips and salsa with guacamole (the chunky, freshly prepared style) and cheese dip to start, of course. The quality of their chips is inconsistent, although they were quite good on this visit.

El Azteca, with numerous locations, has become somewhat of an institution in Atlanta. The margaritas are weak and made with the traditional cheap sour mix and they still offer a multitude of combinations….could I get a #124 por favor? From tacos with ground beef on old-fashioned hard shells to enchiladas filled with cheese and covered with….what what? That’s right, more cheese, you can count on El Azteca to deliver the quintessential cheesy Mexican experience.

What El Azteca lacks in the food department, they make up for with their enormous patio. Really, there is nothing I’d rather do than sip a salty, tangy margarita in the sweltering Summer heat. I decided to buck tradition and ordered one of those new-fangled “skinny” margaritas, made with fresh lime juice rather than the aforementioned cheap sour mix that LC loathes.

We split the combo fajitas, a mix of grilled steak, chicken, and shrimp, gorging ourselves on chips and dips while we waited. It was a huge platter, served with the usual suspects….rice, beans, cheese, sour cream, shredded lettuce, and “standard” guacamole as opposed to the chunky “homemade” style. Why bother having two kinds of guacamole? My guess is the standard kind is purchased in bulk rather than being made in-house, probably delivered in those big institutional boxes fitted with a spout. Tasty.

Certainly enough for two people, we were puzzled that the fajitas came with only three flour tortillas. Me and LC loaded ‘em up. I ate a shrimp and noted it was oversalted, a problem which was masked by the fixin’s. Then I tried some steak. Again, a bit too salty. LC agreed. The worst offender, however, was the chicken. It was so salty that we both found it inedible.

Another margarita hit the spot as we wished PC a happy birthday….cheers my Taurus friend!

5925 Roswell Road 404-252-7347

The storms had passed, the sun was out….put me in the mood for a shot of tequila and some Mexican food!

LC and I met at Uncle Julio’s for a late lunch. We started with shots of Herradura Silver, shaken, with lime and salt. It’s my standard. Two margaritas to chase, plus chips, salsa, and guacamole….the ingredients for a fun Summer afternoon!

Uncle Julio’s chips are my favorite. They are extremely thin, so thin in fact, that they break when you are dipping them into anything. Whatever, I still think they are the best.

Salsa at Uncle Julio’s is very smoky with a little heat. I like it. Their guacamole is like mine, but with less cilantro and no jalapeno. We had a hankerin’ for heat so we got an order of grilled jalapenos on the side. Although I love cheese dip I never order it at Uncle Julio’s. It is orange….just too gringo for my taste.

More margaritas, on the rocks with salt. LC didn’t think they were strong enough so he got another shot to add to our drinks. By then, we were feelin’ alright.

Uncle Julio’s space is enormous. There is a whole upstairs that I’ve yet to explore. Coral, turquoise, and blue dominate, with a minimal amount of kitsch. With 16 locations nationally, mostly in Dallas and Washington DC, it is a chain, which probably explains much of the following flavorful yet somewhat generic “Mexican for the masses”.

We ordered the Guadalajara platter to share, with three bacon wrapped shrimp and a combo of chicken and beef fajitas. LC had his eye on those shrimp so he snatched one off the platter right away. They came with a garlicky sauce that neither of us cared for. Although they seemed to be soaked in butter, the huge shrimp (that’s an oxymoron!) were perfectly cooked but suffered from the wrapping of undercooked bacon. That seems to be a common issue with things wrapped in bacon….filet mignon, shrimp, scallops….the bacon is rarely cooked enough to render the fat, leaving it limp and practically inedible. It’s always a shame to waste bacon.

Our fajitas arrived without the necessary tortillas or the cheese and sour cream we requested. Sorta hard to make a fajita without a tortilla. After some time had passed LC told the bar manager, who in turn told the manager. We didn’t mean to get our server in trouble, but seriously, you gotta bring out all the shit required for fajitas when they are hot, right? The manager came out and kindly replaced the whole set-up, including the sides of beans and rice, then comp’d it. She was very professional and I felt that was a great way to handle the minor snafu. Not to mention, a good way to make sure we stayed and continued to drink! And we did.

Another round of margaritas please. LC and I dug into the fajitas. Some strips of the beef were tough, others tender. That’s what you get when it’s flank steak, but I was pleasantly surprised to see that it was cooked medium rather than well-done. We piled meat, grilled onions, cheese, guacamole, sour cream, and more of the grilled jalapenos onto their exceptionally good flour tortillas. Both chicken and beef were well seasoned with a smoky grilled flavor but lacked sufficient kick.

The point is, we like spicy food, especially when it’s Mexican. However, many restaurants are hesitant to make their food too hot. Most folks can’t take the heat and they’re ruining it for the rest of us! Pussies.

1140 Hammond Drive 678-736-8260

The first warm days of the year usually find me on a patio with a margarita in my hand. Spring fever! Last week I left work early to enjoy a relaxing afternoon of sunshine with my man.

We went to Tijuana Garage in L5P just down the street. They used to have a lush patio several years ago, then the place changed names a couple of times, finally reverting back to the original name and concept. In the past, the food was alright, but like many restaurants with a great patio, it was more about the atmosphere.

I was hoping the food had improved over the years, noting the revised menu online. A whole page is devoted to tacos, cashing in on the current taco craze. If you can wrap it in a tortilla, it’s a taco. They offer an Athenian taco, just like a gyro, and one called Chee-burger, Chee-burger….no explanation necessary. Twenty-eight tacos to choose from including six vegetarian options.

LC and I chose the hightop in the corner and ordered some queso with jalapenos, guacamole, and most importantly, margaritas. I knew he would love the margarita called Skinny Monster made with Herradura Silver tequila and fresh squeezed lime juice because the menu says “say goodbye to sour!” He hates sour mix. They were $8.99 each and not available by the pitcher, unfortunately.

Along with the menu changes, the patio had been renovated. It wasn’t nearly as cute as I remembered. The uncomfortable black metal tables and chairs were still there, the epitome of discomfort, and there were fewer plants.

Our salt-rimmed margaritas arrived with a bucket of really good chips. I was impressed with the consistency and flavor of the queso as well as the guacamole and salsa.

Although it was a beautiful afternoon, it was getting a little chilly so we moved to a table near the patio bar, partially protecting us from the elements, yet still outdoors. Then we ordered tacos, two each, with a side of sweet potato fries.

My love of sweet potatoes is no secret. Fried, baked, souffled, pureed, I love ‘em any way I can get ‘em. I was expecting fries cut lengthwise, but instead, Tijuana Garage cuts them like thick waffle fries. If they were regular potatoes I wouldn’t have liked them, but with sweet potatoes, anything goes. They were crisp and yummy.

I ordered a Playa del Carmen taco filled with blackened shrimp, pico de gallo, Mexican slaw and chipotle aioli and a carne asada taco with grilled skirt steak, diced onion, pico de gallo, jalapenos, and fresh cilantro, both on corn tortillas for $3.99 each.

Playa del Carmen is one of my favorite towns in Mexico. The beaches are beautiful and the food is spicy! So I was a bit disappointed with my shrimp taco, especially since it was on a flour tortilla. I added some guac and ate it anyway, however I sent back the carne asada in favor of the corn tortilla I had ordered.

The best tacos I’ve ever eaten were in Playa del Carmen, made with incredibly tender beef, diced onion, and cilantro on homemade corn tortillas. That was five years ago and ever since, I have searched in vain for that taco. But no one has been able to match the tortillas’ intense corn flavor. Tijuana Garage was no exception, although their carne asada stands up to any other in town.

At this point, both LC and I were on our third margaritas. He was enjoying his Cabo fried fish taco made with the same toppings as my shrimp taco and a Tennessee Twister filled with slow-cooked pork, housemade bacon BBQ sauce, southern slaw, and jalapenos. I tried a bite, but I’m not a BBQ lover so it was just OK for me.

It was now evening so we moved yet again to a booth indoors. I had never been inside the restaurant and was surprised how spacious it was. More margaritas.

Along with tacos, Tijuana Garage serves all of the expected Tex-Mex favorites including burritos, quesadillas, and fajitas. They also offer weekend brunch with creative dishes like cinnamon plantain crepes and a breakfast relleno.

A shot of Herradura Silver here is $7.50, which doesn’t sound so bad until you know that it is $3 at Pure. If I was judging them strictly on tacos, I may give an edge to The Original El Taco. Aside from the high drink prices, we really enjoyed the food and the atmosphere, inside and out. We will definitely return to enjoy the patio in the months to come!

351 Moreland Avenue 404-537-2858

When the craving for Mexican food strikes, it is nearly impossible to ignore. Along with the spicy food, however, is the tequila, so I try to stay as close to home as possible in case a cab is required.

There are several options near my hood, from El Azteca to Agave, but the winner for excellent margaritas, chips, and tacos is The Original El Taco. I dragged LC along on a recent taco binge. Frankly, it didn’t take much persuasion….he’s as fond of the burn as I am.

The festive restaurant was full with a thirty minute wait so we were given a buzzer and some chips for prizes when they spin the big wheel. Taking a seat at the bar we immediately ordered a couple of their margaritas made with fresh lime and agave nectar. At $10 each they are pricey, but LC loathes sour mix so they were well worth the extra couple of bucks.

El Taco’s updated menu has a section called “Get ‘em Before They’re Gone”….seasonal favorites that come and go. I’m a sucker for that kind of marketing and even more of a sucker for anything with sweet potatoes so I had to try the taquito that also included the irresistible ingredients of pork carnitas and jalapenos, while we waited at the bar.

Those first margaritas went down fast. The chick next to me ordered a skinny margarita. I would have one too, please! A great choice to wash down the fried taquito, LOL. Topped with crispy slaw dressed with crema, the taquitos (there were two) contained big chunks of sweet potato and pulled pork. A solid start.

Just then our buzzer went off and we were seated, my first time sitting inside. And, we were right next to the salsa bar so I got a sample of each one, plus a boatload of chopped cilantro. Ready for chips, cheese dip, salsas, and guacamole! El Taco’s chips are thin and perfectly salty. Their cheese dip is addictive, made with a blend of melted white Mexican cheeses.

The guac is chunky but rather plain, seasoned only with lime juice and salt, then topped with crumbled queso and sliced radishes. It could really use a handful of cilantro, chopped onion, jalapeno, and tomato, and lose the queso. Then it would be kickass, just like mine! Sure, diners can add those things from the salsa bar but wouldn’t it just be simpler to make it right to begin with? Just sayin’.

Our tacos arrived as we were polishing off another round of skinny margaritas. LC got the fried fish taco with jicama-serrano slaw, sprouts and sunflower seeds and the grilled shrimp taco with dried tomatoes, pickled cabbage, lime, and cumin. I managed to get a bite of the shrimp before he gobbled ‘em both up.

My favorite taco at El Taco is the red chili steak with crispy onions and tomatillo-lime salsa. It comes on a flour tortillas but I always get mine on corn. For my second taco I ordered the chorizo with yuca and Fresno arbol salsa. I remembered it being much better. My red chili steak, however, was too awesome to share.

Someday I’m gonna try one of the Mexican “pizzas”, grilled flatbreads topped with all sorts of goodies like their flavorful meats, avocados, and refried black beans. Maybe next time.

By the way, we didn’t win any prizes on the big wheel. Maybe next time.

1186 N. Highland Avenue 404-873-4656

The last time I ate at a Ted’s, I was sitting with Ted. It was only the chain’s third location, in Norcross, and I was there for the media dinner. He and his business partner, George McKerrow, were doing interviews. So there we were, the three of us in a booth with a big bison steak on the table. Surreal. Later, Ted described this new venture by saying “We’re like a juggernaut….nobody can stop us now!” Man, he was hot. But who the hell says juggernaut?

Fast forward to Friday night. B wanted to grab a bite to eat downtown before the Black Crowe’s show at the Tabernacle so we stopped in at Ted’s. It was packed. We got lucky and found one bar stool, basically in front of the kitchen. The guy next to us gave his seat to B upon his departure.

We quickly ordered two Coronas with lime and salted glasses. Having checked out the menu online earlier in the day, we didn’t need to consult a menu to place our order. B trusted my judgment so we decided to split a “green and hot” bison burger, the “green” being guacamole, and the “hot” sliced jalapenos. Monterey Jack was melted over our thick burger that was cooked through, although I had requested it medium. Shredded lettuce, pickles, and a slice of tomato came on the side, along with crispy skin-on fries. The burger was seriously juicy, but the guacamole could use some work. It was more like cubes of avocado. I did appreciate that the jalapenos were fresh, not pickled.

B ordered a small Caeser salad on the side. Seated next to the bowls of hot fries and onion rings at the pass, we coerced one of the line cooks to snag a couple of the big fat onion rings for us to snack on.

In our haste I forgot to photograph our food. But I did manage to get some shots of their popular sliders and steaks as they were coming up. Now that Winter is upon us I hope to visit Ted’s to warm up with a bowl of the bison chili soon (like within the year).

Some years have passed and those three Georgia locations have grown to forty-seven in sixteen states. Seems Ted’s prediction has come true. The old boy’s still got it.

133 Luckie Street NW 404-521-9796

In our futile search for the Georgia Kentucky game on Saturday, LC and I stopped in first at El Taco, then at Pure Taqueria, only to discover no one could get the channel. What what?

Tired of driving, we decided to have a bite to eat at Pure. I was craving guacamole. More importantly, I needed a drink. It was prime time Saturday night but the place was pretty quiet. Seated on the patio, we each ordered a shot of Herradura silver and a Pure margarita on the rocks.

Pure has great cheese dip, topped with pureed jalapenos. Their guacamole could use some cilantro and jalapeno but is generally not offensive. Smoky salsa is great with their new improved thinner chips.

Except on this visit. The chips and dips arrived quickly but fifteen minutes later and still no drinks! LC went inside to check on them. When margaritas were finally delivered, they were extremely sour.

In the mean time, we had been eating the cheese dip and guacamole, both of which were so salty they were nearly inedible. I didn’t need to order my margarita with salt, I could have just wiped some of the cheese around the rim. How can they fuck up something so simple?

After another incredibly long wait, our margaritas were replaced with new ones made with freshly squeezed limes and agave nectar by the very understanding manager. Much improved but there was no excuse for the slow service and mediocre food. Sure, we didn’t eat much but why risk more over-exposure to sodium?

Pure, I need a break from you. But, like with all break-ups, the bad memories will subside over time and by Spring I may give you a chance to make it up to me.

My love affair with Pure may be over for now, but our evening was not as we headed for yet another destination with a totally different outcome….to be continued tomorrow!