New
Mexico Chow : Restaurants for the Rest of Us, by Scott
Sharot
I think the most surprising aspect
-- to me personally, anyway -- about Scott Sharot's New Mexico
Chow: Restaurants for the Rest of Us is that I didn't recognize
a single establishment that he profiles in the book. I have
always been a seeker of darn good cuisine and fairly willing
to hazard some sketchy-looking establishments while engaged
in the pursuit of finding and tasting "the best ribs in
America." I never thought that the appellation "chow
hound" was a good thing, but after reading this really,
really cool book, I would be proud to be considered a chow hound.
The first great -- and immediately
apparent -- thing about this book is the size and format.
At a slim 9"x"4", it will fit in just about
every glove box and center console out there. All of the reviews
are written in a down-home country prose with a brevity of
ratings -- mostly based upon how much a meal will cost. The
author's comments are often humorous and provide vividly useful
descriptions of the type of dining experience one can expect
to find in each of the establishments.
I consider this book to be
my new "secret weapon." Since I am often accompanied
by another road food adventurer who has perfected the "eye-roll
commentary" when viewing an aesthetically-challenged
eating establishment, I can now, with authority, whip out
this book and point out the author's recommendation for ignoring
the décor and savoring the offerings at places like
the Coyote Moon Café in Lemitar or Robb's Ribbs in
Albuquerque.
In the introduction, the author
establishes the ground rules: "…I have chosen to
list places that show a commitment to serving really good
food. The guide is not limited to New Mexico cuisine or even
restaurants with a roof over them…" What's great
is that the author really delivers, covering establishments
with menus from Ayurveda vegetarian and "full carnivore"
to ethnic Greek and fancy French.
In about two weeks, I will
be headed to Wyoming, and I am sorely tempted to take a slight
detour and spend some quality time eating my way through New
Mexico with Scott Sharot as my inspiring guide. As the author
says it: "Above all, chow is fun. Let's eat!"
Mark
Sedenquist
4/17/05
|
