OM opened last Friday but I haven't had a chance to stop in yet. I'll forgive them for having a drink called "The Kamasutra," as they apparently have a $2 happy hour from 4:30-6:30pm, 7 days a week.
Inari and I went to Loring Kitchen & Bar last Saturday and were wholly impressed with what they managed to do with the space. An absolutely beautiful room and bar. Not much on the menu for vegetarian meals -- portabella mushroom sandwich, really, gentlemen -- but they have a bangin' happy hour: $3 taps, $4 house wines, $4 rails and $5 select martinis, 4:00-6:00pm Monday-Friday, and 9:30-close Monday-Thursday. Caveat: just like at neighboring Cafe Lurcat, "close" is when the last customers meander out the door, not necessarily 2:00am. Plan accordingly.
If you live or work in Northeast, then you have the fortunate ability to stop at La Placita Mexican market on Central and 19th to pick up some fresh nopales (green cactus). They de-spine and cut the nopales for you, and sell it in one-pound zipper baggies in the cooler. What convenience! Pick one up next time you drive by, or else you can stop by your local Cub Foods to grab a few cactus paddles and try your hand at de-spining yourself. It's really not that hard; think about fileting a fish (yes, I've fileted a fish): run a filet or a tomato knife down the broad parts of the cactus paddles, then along the edges. You don't want to eat the spines, so just take care to remove them.
Ensalada de Nopalitos (Cactus Salad)© 2009 by Alexis McKinnis
1 pound de-spined nopalitos, sliced into 2" x 1/2" strips
3 garlic cloves, peeled
3 serrano chiles, slit along one side
1 medium white onion, sliced and divided
pinch baking soda
1/4 cup high-quality cider vinegar
1/4 cup high-quality extra virgin olive oil
1/2 cup loosely packed cilantro leaves, roughly chopped
2 large round or 4 roma tomatoes, seeded and chopped
1/2 teaspoon salt
Place nopalitos, garlic cloves, serranos, 1/2 the onion and baking soda in a large pot of boiling water, leaving 1 inch water to cover. Continue to boil for 30 minutes. Drain, removing serranos and garlic. Rinse nopalitos and onions with cold water until any remaining slime is gone (undercooked nopalitos are slimy, don't be afraid). Transfer to large bowl and toss with remaining ingredients. Cover and chill at least one hour. Salt to taste before serving.
Cilantro haters: Use fresh oregano.
Not sure I want to try a drink called "Kamasutra." Never had a "Sex on the Beach," neither, for many reasons. Marketing on the strength of excreted bodily fluids entirely fails with me.
Posted by: Christian | September 18, 2009 at 01:56 PM