a (ugly) chartreuse van. We are driving down Cerrillos Road, and I happen to see this green van with the word Vinaigrette painted on its side. Thinking that this was a delivery van for a local salad dressing company, I didn’t think too much about it.
My Google search brought forth a review by Gil Garduno, my authority on gastronomy New Mexico. Was it his mouthwatering prose or his equally mouthwatering photographs that seized my imagination? Whichever, this was a place we must visit.
Vermillion bistro chairs and simple butcher block tables pepper the bright dining area,
The menu is based on a long list of seasonal and specialty salads, plus at least two daily house-made soups, a short list of sandwiches, and maybe four or five desserts. But as I look around the room, all I see are diners happily chowing down on salads.
The only rabbit-like aspect to Vinaigrette is the tendency for diners to hop from option to option unable to decide which salad to order, so replete with creativity is Vinaigrette’s inspired menu” (nmgastronome.com).
To list just a few of the options: The Omega Aka Avocado with chopped greens tossed with sweet corn, diced bell pepper, tomato,
Chuck’s selection was the Asian Beef Salad with sliced grilled marinated steak over baby arugula, sweet roasted cherry tomatoes, and rice noodles and served with Thai peanut vinaigrette and sprinkled with chopped peanuts. First, the beef had been cooked perfectly and had a red but warm center.
Now it was time for dessert. But let me back up a few minutes. While we were eating our salads, a woman with her small daughter came and sat at the next table and inquired about the day’s soup selections. Cold roasted tomato and basil and roasted corn chowder were the choices. Well, when Chuck heard roasted corn chowder he immediately rued the oversight of not inquiring. Why not have soup for dessert? And that is what he did.
I went the more conventional route and ordered the “Rockstar” carrot cake. I usually suspect that this ubiquitous restaurant dessert often arrives at a restaurant frozen from a food purveyor. The little orange and green carrot decorations on the top that also serve as portion control measures are a dead giveaway. But not here. This was marvelous.
We hope that time will permit our returning to this 5.0 Addie bistro.
To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.