When you hear Milly's, forget the image of a traditional old-time cafe.
The building is small and unimpressive, but has bright butter-colored walls hung with paintings done by local artists. Don't miss the bookshelf to your left just as you step in the door. It's stocked with well-worn novels for those who want to lounge.
Despite the gringa image that the name Milly's brings to mind, this cafes serves not only burgers and deli sandwiches, but Mexican and Greek food that hold itself up pretty well. Probably because it is the well-disguised sister restaurant of the popular New Mexican food chain, Los Cuates.
I had a Gyro and a greek salad. They were both fresh and satisfying - the perfect lunchtime combination. Immediately after I ordered them, the friendly waitress left my check for me so that I could take it up to the counter and pay whenever I was ready.
In any other establishment, this would be rude, but at Milly's, it made total sense.
Milly's is the dining experience for people on the go. It's location in the heart of an area surrounded by business professionals makes it a great place to go for something a little different on your lunch hour.
I finished lunch, happy and satisfied, but then I made the mistake of taking a look at the pastry case when I went up to pay. It was stocked with brownies, cinnamon rolls, cookies and my weakness - pie.
I had to know if it was good, so I opted for blueberry.
Let's just say their crust was an absolute tragedy. It was ridiculously soggy and much too salty. The filling was pretty good, but nothing special. I was quite disappointed, and when I finally went to go pay, I scrutinized the rest of their pastries. Upon closer inspection, none of them appeared to be anything special. Just sweet things to suffice a craving. I'm definitely never touching any of them again.
If you're a working professional in the area, go to Milly's. It is unique and relaxing, but quick. Like a mini-vacation. Just make sure you stay away from the desserts.
Milly's Restaurant
7308 Jefferson St. NE
Albuquerque, NM 87109
505-345-9200
Friday, September 14, 2007
Thursday, September 13, 2007
The New Mexico State Fair: Fair Food is Better Food
I am going to confess right now that for me, going to the state fair is all about eating.
Somehow, all the bright lights and odd exhibits make everything taste better. And let's face it, who can resist a turkey leg as big as a cave man's club?
Admittedly, the corn dogs had been sitting under the heat lamps for a little too long. However, the slightly crispy, slightly spongy funnel cakes were sprinkled generously with powdered sugar and surpassed my expectations.
A new and tantalizing item that I failed to walk away from (as if I tried) is something known as an elephant ear. Easily amused as I am, the name itself sucked me in. It had a funnel cake-like taste, but it was thinner, crispier and coated with vanilla. Then, it was sprinkled with cinnamon and powdered sugar. I also couldn't hold back from the strawberry topping, and let's just say that about sealed the deal. Whipped cream wouldn't be a bad idea either.
Did I forget to mention the fresh spun cotton candy that was the size of a toddler?
That's right - it really was that big. I swear. Only it was pink and fluffy and resembled the clouds in a New Mexican sunset. It was absolutely beautiful.
Somehow, all the bright lights and odd exhibits make everything taste better. And let's face it, who can resist a turkey leg as big as a cave man's club?
Admittedly, the corn dogs had been sitting under the heat lamps for a little too long. However, the slightly crispy, slightly spongy funnel cakes were sprinkled generously with powdered sugar and surpassed my expectations.
A new and tantalizing item that I failed to walk away from (as if I tried) is something known as an elephant ear. Easily amused as I am, the name itself sucked me in. It had a funnel cake-like taste, but it was thinner, crispier and coated with vanilla. Then, it was sprinkled with cinnamon and powdered sugar. I also couldn't hold back from the strawberry topping, and let's just say that about sealed the deal. Whipped cream wouldn't be a bad idea either.
Did I forget to mention the fresh spun cotton candy that was the size of a toddler?
That's right - it really was that big. I swear. Only it was pink and fluffy and resembled the clouds in a New Mexican sunset. It was absolutely beautiful.
Wednesday, September 12, 2007
The Albuquerque Tribune: Pie Friday & Cheesecake for Lunch
I nearly cried tears of joy when I found out that Pie Friday really does exist. I always knew that it did, and now, I have found a clan who believes along with me.
I knew that it was fate when, as a lowly intern, I was disrupted from my duties by the close proximity of a bevy of fruit pies and other delicious dishes, courtesy of the Albuquerque Tribune newsroom staff. Our editor-in-chief's mother even brought us enchiladas, red and green chile stew and chocolate cake, all of which were homemade. Ah, but my Friday was about to get even better my the presence of a cheesecake unlike any that I have seen or tasted before. It was not sweet, simply creamy and wonderful with imitation crab and fresh mushrooms. The crust was a thin layer of crumbled French bread.
Had death overtaken me on this day, this Pie Friday, I would have died with the biggest smile on my face and the most bloated belly you've ever seen.
It's really too bad that the beloved members of this clan will soon all be dispersed across the planes of fate as the Albuquerque Tribune gets ready to close its doors in the next few weeks. Truthfully, I'm really sad about it. But as Yummy Girl, I have to say that the loss of the tradition of pies, cheesecakes and quiches along with other delicious delights, right in the middle of a workday is a tragedy.
Come on now, we all know that pie makes the world a better place. It's true. Just try having a piece yourself sometime, perhaps on a particularly bad day at the office. I guarantee that you will be filled with joy immediately upon touching the flaky fruitiness of it to your lips. Especially if it's a lá mode. Oooooh yeah.
I knew that it was fate when, as a lowly intern, I was disrupted from my duties by the close proximity of a bevy of fruit pies and other delicious dishes, courtesy of the Albuquerque Tribune newsroom staff. Our editor-in-chief's mother even brought us enchiladas, red and green chile stew and chocolate cake, all of which were homemade. Ah, but my Friday was about to get even better my the presence of a cheesecake unlike any that I have seen or tasted before. It was not sweet, simply creamy and wonderful with imitation crab and fresh mushrooms. The crust was a thin layer of crumbled French bread.
Had death overtaken me on this day, this Pie Friday, I would have died with the biggest smile on my face and the most bloated belly you've ever seen.
It's really too bad that the beloved members of this clan will soon all be dispersed across the planes of fate as the Albuquerque Tribune gets ready to close its doors in the next few weeks. Truthfully, I'm really sad about it. But as Yummy Girl, I have to say that the loss of the tradition of pies, cheesecakes and quiches along with other delicious delights, right in the middle of a workday is a tragedy.
Come on now, we all know that pie makes the world a better place. It's true. Just try having a piece yourself sometime, perhaps on a particularly bad day at the office. I guarantee that you will be filled with joy immediately upon touching the flaky fruitiness of it to your lips. Especially if it's a lá mode. Oooooh yeah.
Amerasia & Sumo Sushi: How to Capture Pieces of My Heart
Can I just say how happy I am that I have eaten at AmerAsia & Sumo Sushi twice in the last week?
800 Third Street NW (just north of Lomas)
(505) 247-1619
Imagine being invited to a luncheon where the tables are piled high with succulent dumplings stuffed with beef and chestnuts called Pheonix Eye, pillow-like balls filled with sweet barbequed pork called Bao Zi and sushi so fresh and beautiful it’s reminiscent of flowers from a garden. A miniature train chugs away on its track, bringing wasabi and ginger right to your fingertips.
Hyang Mi’s new restaurant, AmerAsia & Sumo Sushi is a joint venture with her brother, sushi chef Woo Young Yi. It is a dream of a place, offering Chinese diem sum and sushi under the same roof.
“Diem sum means little peace of your heart,” Hyang Mi said. “Hearing the people comment about how good the food is makes me feel energized. I want people to feel comfortable and I always try to give people the 100 percent best service that I can give.”
Hyang Mi’s original AmerAsia still sits on Lead Avenue and Cornell Drive in a little one-room house where it has been for more than 30 years. Yi got her first job there when she was a 19-year old immigrant from Korea. Three years ago, she bought the place and the rest is history.
Hyang Mi’s new place opened up in downtown Albuquerque less than two months ago, and it is a far cry from the twelve tables that she is used to.
Hyang Mi said she usually works 15-hour days, arriving early in the morning to make all the food for both AmerAsia locations.
“I want to make sure that the taste of the food stays consistent,” Hyang Mi said.
Walking into AmerAsia & Sumo Sushi, shiny, plum colored floors spread out to the dining room, and pale lime walls greet you before your meal. Light streams through the huge window that wraps around the front of the room.
Hyang Mi herself brings an entire dining cart full of diem sum right to your table. Including the Pheonix Eye and Bao Zi, there is a selection of 21 items to choose from, and if something’s not on the cart all you have to do is ask.
Your sushi arrives quickly and elegantly prepared. When it comes to the house special rolls, Woo Young is willing to break with tradition to offer you something that he has scrutinized for how to make it taste even better. Don’t shy away from its cucumber wrap, the Sexy Roll ($10.50) is stuffed with tuna, salmon, yellowtail, crabmeat and albacore and served with a citrus ponzu sauce.
In addition to the great food and friendly company, the drink menu features a selection of sakes, Japanese beers and imported wines.
Dessert at AmerAsia & Sumo Sushi means tempura ice cream ($4.50) or diem sum snowballs and crispies.
The snowballs are sweet rice stuffed with a warm gooey filling, rolled coconut and garnished with lemon peel. The combination gives the effect of warm apple pie.
Crispies are crispy skins covered in powdered sugar. Biting into the delightfully crispy cookies, a dusting of powdered sugar inevitably poofs into the air like magic dust from your mouth.
Maybe it is that both Hyang Mi and Woo Young prepare everything fresh daily with their own hands.
Maybe it is the fact that the antique art and furniture adorning the restaurant are from Hyang Mi’s own home.
Whatever the reason, dining at AmerAsia & Sumo Sushi is like dining in the Yi’s home at the best party you’ve ever been to.
AmerAsia & Sumo Sushi
800 Third Street NW (just north of Lomas)
(505) 247-1619
Tuesday, September 11, 2007
The Bernalillo Wine Festival: New Mexico Wines Flow Like Honey
Wow, where does time go? My taste buds have certainly been busy this week. (Sigh of contentment) Oh how delicious our adventurous this week have been.
It all got started with the Bernalillo County Wine Festival not one but two weekends ago. I am so ashamed that it has taken me so long to write this for my newly existing blog and my non-existing audience.
I have to confess, I have only really been drinking wine for a few months now -mainly from Californian wines since I was in La La Land -and I was absolutely shocked by the taste of the New Mexican wines.
I myself really prefer my wine to by very light and even a little on the dry side. I would definitely never drink anything that was both alcoholic and sweet. However, that's just how these New Mexico wines were. In fact, many wineries really prided themselves on it. St. Clair's is quite a popular winery and I couldn't stand a single thing they had to offer. There was almost a honey-like sappiness to them as they slid down my parched throat in the midst of the midday heat.
I was ready to take off after about an hour or so, but my companions were content to while the day away despite the scorching sunlight and long lines.
Luckily, a few of my old friends showed up well prepared to make the most of their wine tasting experience. They had french bread, green grapes and colby jack cheese. In my opinion dear readers, this is where the party really began! Granted, this was also about the time that I found a Chardonnay I liked from Blue Teal Winery. It was cold, crisp and very light. I sipped that glass while all the other tasters I'd had that day finally began a pleasant buzz.
It all got started with the Bernalillo County Wine Festival not one but two weekends ago. I am so ashamed that it has taken me so long to write this for my newly existing blog and my non-existing audience.
I have to confess, I have only really been drinking wine for a few months now -mainly from Californian wines since I was in La La Land -and I was absolutely shocked by the taste of the New Mexican wines.
I myself really prefer my wine to by very light and even a little on the dry side. I would definitely never drink anything that was both alcoholic and sweet. However, that's just how these New Mexico wines were. In fact, many wineries really prided themselves on it. St. Clair's is quite a popular winery and I couldn't stand a single thing they had to offer. There was almost a honey-like sappiness to them as they slid down my parched throat in the midst of the midday heat.
I was ready to take off after about an hour or so, but my companions were content to while the day away despite the scorching sunlight and long lines.
Luckily, a few of my old friends showed up well prepared to make the most of their wine tasting experience. They had french bread, green grapes and colby jack cheese. In my opinion dear readers, this is where the party really began! Granted, this was also about the time that I found a Chardonnay I liked from Blue Teal Winery. It was cold, crisp and very light. I sipped that glass while all the other tasters I'd had that day finally began a pleasant buzz.
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