The Short Or­der

Pasatiempo - - Restaurant Review -

Ex­pect to see 2010 James Beard Award Best Chef of the South­west nom­i­nee James Camp­bell Caruso check­ing the din­ing room at La Boca with his wife, pas­try chef Leslie Camp­bell, and her part­ner in sweets, San­dra Nitschke. This is a chef-owner op­er­a­tion in which the na­tion­ally lauded chef is ac­tu­ally

in the house. For­get gim­micks, flash, and at­ti­tude; here you’ll find a warm wel­come and big tastes on lit­tle plates in a Basque/Cata­lan bistro at­mos­phere. Rec­om­mended: New Mex­ico porcini mush­rooms in wine sauce with gar­lic and queso reg­gian­ito; farm­er­smar­ket kale with gar­lic chips, pi­men­tón-spiced pota­toes, and smoky Span­ish chorizo; Dixon peaches wrapped in jamón ser­rano; stuffed piquillo pep­pers; mor­cilla with aioli; choco­late espresso pot de crème; and al­mond cake with

fresh black­ber­ries.

Rat­ings range from 0 to 4 chiles. This re­flects the re­viewer’s ex­pe­ri­ence with re­gard to food and drink, at­mos­phere, ser­vice, and value.

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