January 2009
6 posts
Santa Rita Cantina and Blue Star Cafeteria
Him: Santa Rita Cantina located on 38th near Central Market was surprisingly decent.
Her: Yeah, lots of combination platters which was great since I wanted to try everything. My chicken taco was awesome but the enchiladas verdes were too tart like the margarita.
Him: True, I still can't believe you dumped two splendas in your marg. I liked the veggie combo with spinach and mushroom enchiladas. The small queso that came with the combo was a nice touch.
Her: Agreed, overall solid north campus Tex-Mex stand-in when you don't want to wait at Trudy's.
Him: Better for dinner than their sibling restaurant, Blue Star Cafeteria, which I had high hopes for, since their brunch is tops. I love their open face egg sandwich.
Her: Dinner was disappointing. I had the special which was mahi mahi with goat cheese couscous. Sounded 'special' but wasn't, especially for $21.
Him: My panko-crusted cod was perfectly crunchy on the outside and light and flaky on the inside. They lost points though since they dumped the fries over the glazed carrots which made them soggy.
Her: Now we know, Blue Star for brunch, Santa Rita for dinner and 34th Street Cafe, their other restaurant, for lunch. We'll leave that review for another day.
¿¡Long Live Vivo!? →
This east side tex-mex standout filled up fast last night, but the service kept up with the pace. The cold, crisp fiesta salad could be improved with the addition of bacon (though, what can’t?). We found the beef fajita tacos to be bursting with flavor and most importantly, not greasy. The chips are fresh and the salsa is wonderfully smoky (Ed. note: might be too smoky for some). Make sure...
Fancy Barbeque? Yes, please. →
To inspire our first review, we visited one of our favorite Second Street hot spots, Lambert’s. We had a 9 o’clock reservation on NYE and were seated promptly. The mood was festive and they were packed with revelers as well as the usual downtown crowd; however they had not planned well and already ran out of cornbread. The baby boar ribs, stacked like jenga pieces, were spiced to...