Ashland, Oregon, March 10, 2015—WHAT A SCARE! We walked up to our favorite eating place in Ashland, since New Sammy's Cowboy Bistro is technically not in Ashland but in neighboring Talent, and it was closed! The door padlocked; the windows papered over, the sign gone!
So we stepped into our other favorite eating place in Ashland, since New Sammy's Cowboy Bistro is technically not in Ashland at all but in neighboring Talent, and asked What on earth has happened to Agave? Is it out of business?
Oh no, came the answer, no no, they've simply moved, they're around the corner, on Granite Street.
The location has always been a favorite of mine; years ago there was an okay Italian place there, remarkable chiefly for a Vespa parked as decor just inside the front door. After a few years it lost its appeal as far as we were concerned. Then it was a Greek restaurant, and we were hopeful: but one visit was enough; in spite of the attractive dining room, the pleasant patio, the obvious good will of the management, the food wasn't good enough to bring us back.
But now Agave is there! We've loved this place for five years, since our friends Stefan and Rhoann introduced us to it. The menu never changes, and is always attractive and refreshing and, believe it or not, nourishing. The drinks are great. The kitchen always smells absolutely clean but never smells of cleaning solutions, if you know what I mean; and all the staff are enthusiastic, good-humored, quick and alert, and pleasing to look at. And there's always enjoyable art on the walls.
The move to the new place is nothing but good. There are more tables, and the room seems less noisy; it's possible to have a conversation at table. Since Tuesday is Fast Day we shouldn't have been eating at all, and I forwent my usual duck-confit taco, which is extraordinary, and had only the guacamole and chips you see here — the tortilla chips here are amazing — and my favorite salad: shredded cabbage, carrot, lime, jalapeños, cilantro, and lime juice. Sets your teeth on edge, a bit, but so clean and refreshing after a long drive.
Margarita, of course
•Agave, 5 Granite Street, Ashland, Oregon; 541-488-1770
1 comment:
It's funny that corn chips should seem so different around the food world.
When I grew up, there was only Fritos, and I suppose if we had ever eaten at a real Mexican restaurant, I would have begun my researches earlier.
Chevys used to have great chips. I suppose they must still, though I haven't eaten at a Chevys for years. They baked them in odd cylindrical contraptions, but the great thing was the oil was still tingling with heat when they brought them to table. Then the salsa--rich and flavorful--made them irresistable! Nothing else they ever served had that quality. I think it "made" the restaurant, though otherwise they were pretty typical.
Now, I see generally two types of chip. One is the punky dark brown variety, can be hard or very crisp, and usually isn't too salty. Then there is the extruded strip variety, which is usually very salty, and very crisp, but not "dense" like the other kind.
In the grocery, they market several different types. I'm not sure which one is the genuine type. Maybe there isn't a correct kind. Obvious it's made with different kinds of flour.
But those Chevys chips--they were terrific.
BTW, my wife tried a version of your pork chops. They were swell.
Post a Comment