Interesting tastes, interesting visuals

PJ and I (armed with coupon) tried Roka Akor on Friday.  A few thoughts:

1.  Not normally the type of restaurant we/especially me prefer - everything is overdone.  Corporate place, carefully and perfectly designed interior, showy valet parking, overly attentive and cheerful staff, please leave me alone.

2.  That being said, everyone was quite cheerful, plus PJ looked very nice for herself.  It was a pleasant evening.

3.  Japanese beers just aren't that great (based on a sample of about three over these many years).  But the labels look really cool.  See picture of bottle of the "microbrew" rice lager that I had - 500ml bottle - Koshihikari Echigo.

4.  We were sitting in the area that immediately surrounds the kitchen.  Struck up a conversation with one of the folks back there, and he comp'd us an appetizer - grilled shishito peppers "with ponzu and bonito flakes".  Never heard of this, though I think respectable foodies would be in the know.  Lots of flavor, not too hot at all, I have no idea what ponzu or bonito flakes might be.  But it looked great, and we really enjoyed.

5.  The shishito peppers, and our entrees, were robata-grilled.  Whatever the technique, it worked.

Fuego Bistro

I generally don't remark on restaurants we patronize because typically they aren't all that remarkable. But we found one that is.

The recent burn-down of Richardson's was a sad event. (Even if two sister restaurants provide similar food.)

Last night we ate at a more than worthy replacement - Fuego Bistro. Just delightful. Tucked away just off seventh street, just south of Bethany Home. A small interior dining space, maybe 8-10 tables. An attractive courtyard with a few more tables (where we sat). Not a chain. Owner/chef walking around, very personable. Home-made sangria.

Of course this wouldn't do it without good food. And this was the best meal we've had in 2009 except perhaps what we ran across in Jerome.

We recommend based on personal experience: "Scallops de jalapeño - Pan seared sea scallops with a jalapeño cream sauce, spanish balsamic reduction and organic corn salsa" (PJ); and "Pollo Ajedrea -Chicken breast stuffed with goat cheese, apricot, basil, spinach, shrimp and crimini mushrooms finished in a balsamic reduction glaze" (me). But there are other dishes that need testing. Truly remarkable.