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Los Pollos Rotisserie Chicken now open

November 21, 2018: Los Pollos Rotisserie Grill has opened on NW 43rd St. Across from Thornebrook Village.  Featuring  rotisserie chicken sporting a Latin American flavor this lunch stop cuts your fresh roasted chicken into quarters, halves, and whole birds. Los Pollos has also added to the menu Ribs, Carna Asada, Grilled Steak, sandwiches, wraps, and salads.    Cilantro sauce, Aji Sauce, and hot sauce are availabe along with Flan, and Arroz Con Leche for dessert.  Open Tuesday - Saturday 11-9:00 Los Pollos is the offspring of the neighboring Blue Agave as a trial run for a fast-er food model for the Tex-Mex chain.





Eastside Pizza opens on Hawthorne Rd.

October 22, 2018: Eastside Pizza Cafe has opened on Hawthorne Rd. with the usual pizza stand lunch fare including some interesting slices and pies. Open Monday 0 Saturday from 11- 9:00 the lunch stop serves slices and pies, burgers, and wings, plus shrimp baskets.




Japanese crepe, bowl shop opens

September 26, 2018 - A Japanese crepe and poke bowl restaurant has opened very close to the corner of SW Archer Rd. and SW 34th St. J-Petal & Poke has opened amidst a menus of Japanese Crepes, and Poke bowls. A menu consisting of of eight savory crepes and a Build Your Own Poke Bowl menu of six proteins, ten toppings, seven sauces, plus toppings, 'mix-ins' and crunch items for three different size poke bowls.

The Food & Wine website explains the word poke simply means "chunk" in Hawaiian. That said, in the past poke was typically any meat or seafood that is cut into small chunks and marinated. When referring to poke nowadays, it is generally seafood. It's unclear exactly what the origin is, though many agree that chunks of marinated seafood have been consumed for a long time by locals, and if you ask anyone from Hawaii.



PFChangtSF600PF Chang's opens in Butler Town Center

September 11, 2018 - PF Chang's has opened in Butler Town Center, 3597 SW 32nd Ct., serving rice and noodle lunch bowls, Street Fare, Dim Sum, Sushi and market side are also available. Open every day from 11- 10:00 pm with catering, happy hour, reservations, and a rewards program. According to the P.F. Chang website the. P.F. Chang's new Farm to Wok® menu highlights its wholesome, scratch-cooking approach and introducing new dishes and drinks for lunch, and dinner. Today, P.F. Chang's has 210+ U.S. restaurants, including airport locations, plus over 95 restaurants in more than 25 countries across the globe.



Kevin's Kitchen opens across from David's BBQ

After working 25 years as a chef Kevin's Kitchen Owner Kevin Sommers was ready to open his own restaurant at 2201 NE 2nd. Ave. With a 'Southern Cuisine' influence the KK menu includes all the stick-to-your-ribs southern cooking famous in N. Florida including Pork Chops and gravy, collard greens, mac and cheese, beans, black-eyed peas, fried okra, rice and skillet cake, sweet potato pie for dessert. KK's hours are Wednesday through Saturday 11 to 8, Sunday12 to 6.



Maple St. Biscuit opens second location

Maple St Biscuit Co., Tioga Town & Country Square, 140 SW 128th Street, Building 5, Suite D. The Maple St Biscuit Co. owners Jason Hurst and his wife have opened its second Gainesville location in the Town of Tioga serving breakfast and lunch Monday through Saturday. With a menu serving 12 different Biscuit sandwiches Biscuits & Gravy, waffles, breakfast bowls and salads are also available.




MOD Pizza opens in The Standard

A corporate pizza stand has opened next door to Miami Subs in the Standard, 50 NW 13th St, Suite 30. With a specific list of entrees including three salads and 10 pizzas including the Lucy Sunshine with mozzarella, parmesan, artichokes, garlic, dollops of red sauce, Calexico with mozzarella, gorgonzola, chicken, jalapenos, hot buffalo sauce, red sauce, and the Pizza Salad where you create your own salad on a warm asiago pizza crust

Founded in 2008 by husband and wife, Scott and Ally Svenson, in their hometown of Seattle. Inspired by their own search for quick, affordable, wholesome restaurant options for their growing family, they started to wonder if there were a better pizza way.

With 31 MOD Pizza locations nationwide in 2015 MP is open seven days a week. MOD PIZZA is open late night every darn night.



Red Rice Kitchen opens on Archer Rd.

The recently opened Red Rice Kitchen -- 3316 SW 35th Blvd. Archer Rd. Located in the Five Guys Burger & Fries plaza – touting authentic Thai, Vietnamese and Pan-Asian cuisine. With a menu featuring noodles, curry, and skewers Red Rice also serves Special fresh rolls, Asian Street food, salads, edame, wings, and wraps. Lunch is served every day starting at 11:00. Dinner is served at 5:00.




Wing Zone is now WZ EATS

Wing Zone is the new WZ Eats, 923 West University Avenue with a new name, new look, and a boat load specials demonstrating this is not you momma's Wing Zone. After 25 years, the former Wing Zone on West University Ave. has a new look. According to their FaceBook page, "We have a new menu, and a new look but same great flavors." Specials like the $25 Mega Meal, $8 Wednesday Chicken Sandwich, and the $25 Mix & Match Deal are available for your lunch time consideration.



Ale House moves to Celebration Pointe

August 1, 2018: Gainesville's Ale House has moved west on Archer Rd. to Celebration Point with a brend new restaurant design seating 241 guests inside and on the outdoor patio. "Gainesville is one of our original restaurants so it's only appropriate that we debut our new design to some of our most loyal guests," said Ray Holden, President and COO of Miller's Ale House. a quarter mile from the original resrtaurant the new lunch stop features two bars both inside or on the open-air patio, and 60+ TV screens.





Sushi, Thai, Pizza, Bowl lunch stops open

July 22, 2018: MidiCi - THE NEAPOLITAN PIZZA COMPANY opened in Celebration Pointe, 4949 Celebration Pointe Blvd Ste T560, last weekend amid fanfare, rhythm & Blues, and crowds finding out what exactly is Neapolitan pizza. According to the MidiCi website:

MIDICIopenNeapolitan Pizza is the way Italians invented it 300 years ago. During her summer vacation in Naples with the King, Queen Margherita was presented a pizza by a local pizzaiolo with tomato, fresh mozzarella, olive oil, and a touch of basil to represent the 3 colors of the new born Italian flag. She liked it so much that it was named in her honor. The classic Margherita was born. Over the centuries, Neapolitan Pizza has become an institution. Since 1998, its ingredients and method of preparation are protected by the Italian legislation.

The MididCi pizza crust has only four ingredients: Non-GMO Double zero Neapolitan flour, water, sea salt and yeast. The sauce contains only non-gmo crushed Italian peeled tomatoes. Serving 18 different pizzas on their light, thin, soft and chewy signature Neapolitan dough from vegetarian to the White Bianca and the classic Margherita & Prosciutto pizza.  Midici also serves six different salads and a full Appetizer menu.




III Thai/Sushi bar opens on S. Main St.

IFITIS is the new Thai and Sushi Bar downtown on NE 1st Ave, and Main St. Serving a variety of sushi and Thai dishes including fried rice and PadThai noodles. III makes it  Currie dishes fresh every day and features fish like like bluefin tuna shipped overnight from places Seattle, Washington, and Japan. Sushi is available from nigiri sushi to ikura(salmon roe) and mackerel, & braised eel. Opening at 11;00 III serves lunch every day.




Bolay opens in Butler Plaza

'So Fresh an So Bold' is the Bolay focus at their new restaurant in Butler Plaza, 2905 SW 42nd St Suite 70. Serving lunch on their custom designed 'bowls' Bolay has broken lunch into a five step process including base ingredients, proteins, and veggies in what they call Add-Ons. The Bolay lunch line process results in a Small Bol Lunch, $ 7.99, or a Large Bol Lunch, $10.99. With a focus on healthy entrees like Miso glazed tofu, and Spicy Thai Shrimp, and forbidden black rice Boly brags on 100 per cent GLUTEN free. FOLLOW THIS LINK for a Gainesville Lunch Out Blog Bolay review.





grub Burger & Bar opens on Archer Rd.

June 22, 2018: grub Burger & Bar has opened for business in Archer Road's Butler Plaza in the redesigned Butler Town Center.  Offering a 13 different hamburgers including some with clever names and with unique toppings like macaroni and cheese, and its homemade Dr. Pepper barbecue sauce. Burgers are served on made-from-scratch buns. The spacious restaurant with a full bar and patio seating also serves salads and bowls with a proteins like wild Alaskan salmon, chicken breast and pesto-seasoned turkey. Chicken is featured on the menu with chicken sandwiches and chicken Tenders. Grub Burger & Bar prides itself on hand spun milkshakes in six varieties, and 4 crafted milk shakes including the Worms & Dirt, and ET milk shakes.




New Cuban cafe on NW 23rd Ave.

June 15, 2018: Sneaking in from around the corner La Cocina De Abuela has been open at 125 NW 23rd Avenue for 3 months. Returning the building to a Cuban buffet will bring back memories from years ago when two Latin American restaurants back-ti-back were open this location. Abuela's offers a complete buffet line of latin Amerian delicacies including rice, black beans, plantains, chicken Fricasse,lentils beans, pot roast,Yucca Fries with garlic sauce and many more lunch time entrees plus a daily lunch special. This Cuban restaurant opens daily at 11:00 - 7:30 pm.





June 8, 2018: According to the website everything goes at the Miami Grill that just opened in The Standard on the corner of University Avenue and 13th St. The website also says "Miami Subs is now Miami Grill. From salads and wings, to cheese steaks and grilled mahi mahi, if it's on your mind it's on our menu." A quick look at the menu tells you they are not kidding with a menu that starts with Limited Time Only Specials, Cheese Steaks, Greek Gyros, Burgers, Wings, Subs, chicken, salads, seafood, Hot Dogs, and kids meals.  Thpse are just the sub titles with at least six or seven entrees for each sub title.  The Miami Grill delivers, and is open everyday from 10:00 - 10:00.





1,000 Degrees Pizza opens in Butler Plaza

May 14, 2018: 1000 Degrees Pizza, Salad, & Wings has opened in Butler Plaza at 4062 Plaza Blvd suite 20. Open seven days a week, The fast fired lunch line pizza option touts 12 classic pizzas you may customize your lunch time pizzas to your own satisfaction. You may also create you own pizza as you travel their fast causal lunch line of pizza choices including eight kinds of sauces, seven varieties of cheese, and seven meat and 18 veggie toppings. After you have created your pizza it is fast fired and ready to eat in just about 2 minutes.




Caribbean Spice re-opens on NW 23rd Ave.

May 14, 2018:  The Caribbean Spice cafe has opened next to Hungry Howies just off of NW 13th St. Jamaican cuisine cuisine lovers are happy to know the CS still serves lunch with positive vibes. Closed only a few months after being dislocated from their old, familiar, W. University Ave. location Caribbesn Spica is back in business with their menu that includes Daily Specials of jerk Chicken, Ox Tails, and curried chicken and goat and many more Island delicacies. The CS is open Mon- Sat. from 11-7:00 pm. FOLLOW THIS LINK for menu, more information.




Copper Monkey re-opens in Creekside Mall

May 1, 2018: An old familiar lunch stop has reared its popular head in the Creekside Mall with the Copper Monkey Sports Bar & Restaurant opening in the former Mancini Italian restaurant Location. After 37 years in Midtown CM owners Rob and Ashlee Zeller closed the Midtown location citing the constant, ongoing construction around NW 17th Ave. Calling the SW 2nd location a sports bar, and American restaurant you will find a lot of the Cooper Monkey favorites including the world famous Copper Monkey Wings, chicken sandwiches, and one of the best hamburgers on Gainesville.




The Grand Cafe opens Downtown

May 1, 2018: The Grand Café has opened downtown just off the corner of University Avenue, and Main St. next to the  Dowtown Barber Shop.  Rr-elocating from New York the father and son Fiorillo team has created a New York style lunch stop that starts the day with 5:00 am breakfast specials including sandwiches, wraps, pancakes, waffles, and breakfast platters. The lunch menu includes burgers, salads, and wraps and five specialty burgers including the Rodeo Burger with bacon, onion rings, and BBQ sauce. The Grand Café has Senior Citizen Discounts, free WIFI and fresh brewed coffee.



BTWsf600Hurricane BTW opens in Burrito Bros location

February 19, 2018 – The name of the new lunch stop in the old Burrito Brothers location pretty says it all GLOBers  S. Florida's Hurricane Burgers Tacos Wings opened last week amid a flurry of curious, hungry customers wanting to know more about the Guacamole Burger, Korean BBQ Beef tacos, and Coco Chicken Wings. "BTW is big in Palm Beach," said BTW owner Jack Gandolfo. "My wife and I just bought property outside of Ocala and this is our new home," He added. With 10 chicken wing sauces, and seven taco choices you might think hamburgers take a back seat until you talk to Jack G. "I know there are a lot of good burgers in Gainesville," Gandolfo said. "I want to hear what you think of our premium double cheese burger with bacon, and Guacamole," the Hurricane BTW owner said with a knowing look.




Fehrenbacher's Artisan Sausages open downtown

January 30, 2018: Gainesville now has a new sausage maker and lunch stop downtown. Adam, and Tatania Fehrenbacher have opened Fehrenbacher's Artisan Sausages at 411 SW 4th Ave. Adam has over 20 years cooking experience with a bachelor's degree in Culinary Arts from Johnson and Wales University. His wife, Tatania, is a UF graduate with 10 plus years of Hospitality Management with the Ritz-Carlton, Marriott, Islamorada Fish Company and Bass Pro Shops.

"We are excited about serving lunch here at the Butcher shop," Adam said. "With several stools at our indoor counter, and tables out back on our new patio we look forward to bringing special, homemade style, artisan sausages to our Gainesville Customers," the butcher added. Open Monday-Friday 10-6:00, and Saturday's 3-10:00. Customers can check out the latest menu on the sausage shop's FaceBook page, Instagram page. "We post our menu every morning on the socila media regarding what the shop is featuring for lunch,' Adam said,



Golf course cafe serving New Orleans seafood

January 30, 2018:  The lunch stop at NW Gainesville's Meadowbrook Golf Course has opened the Nola Cajun Po'Boys & Seafood at Meadowbrook Located at 3200 NW 98th St. NOLA hours are Monday - Saturday 11am - 8pm and Sunday Brunch will be available 11am - 5pm. New Orleans style seafood has been added to a menu featuring hamburgers and chicken wings. NOLA Happy Hour Specials are daily from 4 to 7pm with a wide selections of quality beers from our full service bar.



Mancini's now open for lunch

Mancini's Tuscan Grille, January 30, 2018: located in the Creekside Mall according to the website, " The MTG is classic steakhouse with Italian flair open every day for lunch. The lunch menu includes appetizers, salads, soups and sandwiches including the Meatball Pomodoro of house-made lean beef and veal meatball simmered in our house-made marinara sauce and served in a bowl of spaghetti. FOLLOW THIS LINK for a complete Mancini's Tuscan Grille menu.



Mediterrean cafe opens in Butler Plaza

Taziki's Mediterranean Café, January 30, 2018: has opened in Butler Plaza at 2905 SW 42nd St. Taziki's embraces the "Mediterranean Lifestyle" which emphasizes: Eating primarily plant-based. Replacing butter with healthy fats such as olive oil and canola oi. Using herbs and spices instead of salt to flavor foods. Limiting red meat to no more than a few times a month. Eating fish and poultry at least twice a week, Taziki's boasts being a fresh concept restaurant with. "NO Freezers, NO Fryers, and NO Microwaves!" FOLLOW THIS LINK for ore information.



Kabab House relocates to NW 13th St.

January 30, 2018:, The Kabob House has moved around the corner to 604 NW 13th St. Serving Biryani, Tandoor, Kababs, wraps, and curries this long time Gainesville lunch stop used to be located across from the bank on University Avenue. The Kabob Hopuse menu include chicken, goat, ham, and veggie entrees. The KH owners proudly proclaim, "Our Naan is handmade fresh daily and cooked in our tandoor clay oven, while serving Halal حلالا). meat."

 OGGI Italiana opens for Sunday lunch

January 30, 2018: OGGI Italian on 3117 SW 34th St. Opens for lunch on Saturday and Sunday this Tampa based restaurant takes a sustainable approach to their complete Italian menu. According to OGGI website: "All of OGGI roasted chickens are free range, naturally raised without antibiotics or hormones. OGGIs chickens are marinated fresh daily for the freshest and best flavors. OGGI mozzarella is made daily, in house, free of preservatives, without GMOs, by our dedicated staff. OGGI prides itself on supporting local farmers, buying only the highest quality of ingredients for our guest

Related Links:

Louis' Lunch at Southeast Fifth Avenue and Second Street, which is also open today, serves the last of its hamburgers and shakes from 9:30 a.m. to 5:30 p.m. on Saturday.
Owner Tom Pennisi, 75, cited slow business and his age for his decision to close the diner and sell the property.
His father, Louis Pennisi, opened the business in 1928.

Hey Jules I want to start running the feature below every day. 
I would like to include CHOW NOW with a new location but I would need your location by 8:30 in the morning . . .?
Today’s Lunch Plans
Tuesday, October 27, 2010

The GLOB’s Lunch Plans:  Sandwich Inn, Northeast, 110 NE 16th Ave.

CHOW NOW Food Truck Plans: Alachua County Sheriff’s Office, Northeast, Hawthorne Rd.
GLOB Lunch Spot Update
Newly Opened:
Urban Flatbread, Warehouse
Closed: Louis Lunch, Tori's Big Burger

Newly Opened
: Anthony's Pizza & Subs, O!O Garden Grill (Tentative)
Closed for lunch: Farah's on the Avenue

Archer Rd.:
Newly Opened:
Ghengis Grill, Michael's

34th St.:
Newly Opened:
Bagle Land (tentative)
Closed: J. Doobies Wraps


St. Food: Tamales, tomatilla sauce, awesome sides

By Mike Sanford, GLOB Editor

TAMALhorseAIt was my last belated Birthday lunch with long time friend, and GLOB Image Editor Erica Corbett. This was a special lunch because this was the first time Erica has been able to sit at the lunch counter of her friends Tamale Shop located downtown, 439 South Main St. in what has affectionately become recognized as Gainesville's Power District.



I met Erica, image left, and Rachel Iannelli when they were part of the White Apron Catering team. A lot has changed since those years of frantically prepping food for the masses. I find it very cool we have created a friendship that outlast petty bickering, name calling, and finger pointing. It appears this foodie triumvirate is a friendship for keeps. That puts a giant GLOB Master smile on my face.

Now in charge of steering the Tamal Tamale bus Rachel has created a unique lunch stop that never disappoint with an awesome collection of S. American Street food.



From the variety of tamales to incredible side item choices like Cucumber on a Stick, Basmati Rice, Pickled eggs, Beans & Rice Bowls, and salad bowls. That is a long list of sie items GLOBers. However they are all worth your consideration.

BTW maybe the best tomatilla sauce in Gainesville would be delicious on any, and all of those side items. The Tamal tomatilla sauce has enough flavor, spiciness, SMACK to make everything ordered just a little bit tastier.
Since Tamales are the order of the day it is best to refrain from tamale choice decisions until you see what's cooking in the Tamale kitchen.



Erica and I selected three different tamales to share; The Spicy Ancho Pulled Pork w/Corn, Green Mole Poblano Chicken, and the Nopal w/Queso Blanco + Tomato. We added a Cucumber on a stick and a beautiful fresh salad we shared.


TAMALcukeEVCBeing Erica's first Tamal experience it was fun watching her trying to figure out the Cucumber on a Stick. It was a good outcome, as we left there was no cucumber left on the naked stick . . .


 TAMALplateEVC480The Pork Tamale was perfectly flavored and the sauce added a much appreciated flavor accent to the delicious, albeit somewhat bland tamales. Like wise the Chicken Poblano seemed to have more spice, punch due to the Poblano pepper.

The Nopal w/Queso Blanco + Tomato was a Rachel creation to replace the often asked for veggie tamale. "I decided I was tired of creating the veggie tamale, I wanted something different," Rachel said. "People are finding the nopal cactus spice and crunch along with the cheese, and tomato refreshingly different," Rachel said.


Erica and I spent a good amount of time at the lunch counter sharing thoughts and stories. One word of warning the cooks plan ahead for what they think they will need for lunch. Planning ahead and arriving early will ensure a better chance of getting your lunch options fulfilled.

What a perfectly fabulous way to end last week. This tamale shop, good friends, extraordinary lunch choices works for the GLOB Master.

The Pluses and Minuses of the Tamal Premiere Tamale Shop:

Tamal Premiere Tamale Shop (+) indicators: Tomatillo sauce, awesome tamale flavor variety, unique side items

Tamal Premiere Tamale Shop (-) indicators: The GLOB Master woud like an American soda available for lunch.



Tomatillo's, corn stew compliment tamales

TAMALhorseABy Mike Sanford, GLOB Editor

Talking about a special, unique lunch treat, a trip to Tamal's on downtown S. Main St. surprises the GLOB Master with unique, Mexican flavor profiles in a good, cheap lunch of entrees like nowhere else in town.

Not only that GLOBers you are getting this home cooked meal from mama Rachel Iannelli's Mexican kitchen with a smile and a serious need to make you a happy customer. I was lucky thinking veggie tamales with two of three Tamal Daily Specials fell in Meatless Monday category with THE VEG, and the O-T-P sounding really delicious:

zzGLOBbullet THE VEG consisted of poblano peppers, cheddar cheese and tomatoes wrapped into an amazing masa harina corn meal casing that scream tomatillo sauce. Which is a good thing because the homemade sauce is incredible on any food entrée I can think of .

zzGLOBbullet I was excited about trying the Olive, Tomato, Potato (O-T-P) tamale. The bitter flavors of the olives sound like an interesting, inviting partnering with the mild tomato, and potato combination. I was correct. The bitter bite of olive mixed in with the tomato, potato and tomatillo sauce was incredibly good. YUM!



The Tamal tamales are reasonably priced at $3. That allowed me to feel good about ordering the home made corn stew



The delightful prize of my Mexican meal was the 'Esquites' Corn Stew with cream and lime ($3.00). OMG! The freshly shucked corn happily intermingling with the tomatoes was amazing. Fresh tasting, pronounced flavors in the corn and tomatoes the spices in the broth made the GLOB Master sit up straighter with copious appreciation.

The crema sauce mentioned above is very good. Lunch Outers have told me the house mole, is equally fabulous with pungent flavors and textures. Built please allow me to make the case for the Tamal Tomatillo Sauce. The tomatillo pepper is such a unique flavor standing all on its lonesome. The way the pepper combines with other spices bumps up the lunch plate partnership in this Mexican lunch is spectacular.

The GLOB Master will never give up his Tamal tomatillo sauce. Now, if mama Rachel could bottle that sauce. . .

The Pluses and Minuses of the Tamal Premiere Tamale Shop:

Tamal Premiere Tamale Shop (+) indicators: Tomatillo sauce, extraordinary corn stew

Tamal Premiere Tamale Shop (-) indicators: Open Thursday - Sunday.The GLOB Master woud like an American soda available for lunch.




Unique sides take Tamal center stage

By Mike Sanford, GLOB Editor

It was a hot tamale lunch at Tamal's with Gainesville Lunch Out Blog Content Editor, Lynn Dirk, and Healthy Eating Columnist and UF Assistant Professor, Michelle Cardel. Michelle was excited as it was her first Tamal experience, and Lynn was contemplating giving the Tamal Spicy Cucumber on a Stick a try. The GLOB Master was thinking tomatillo salsa would make a nice accompaniment to the mild corn meal shells encasing fresh, nothing-but-Mexican flavors, and the side order of black beans.

For your lunch time eatification, Tamal Chef Rachel Iannelli and the Tamal cooking team fly by the seat of their chinos and come up with their tamale choices in the morning and post them on their FaceBook page. Between the three of us we ordered all three tamales available:

CUKEstickzzGLOBbullet The Veg tamale that consisted of poblano chili peppers, tomatoes, and cheddar cheese. I added a generous addition of a fabulous tasting homemade tomatillo salsa. MAGNIFICO!

zzGLOBbullet The Chorizo+Potato tamale that Michelle ordered really looked good, however I showed good restraint and stayed away from the diced potatoes.

zzGLOBbullet The Green Mole Chicken tamale was picture perfect with large chunks of chicken slathered with a tomatillo sauce.

Lynn and Michelle both tried the Tamal Cucumber on a Stick. This is a popular Mexican street food style where a piece of fruit or a veggie is coated in lime juice and then dredged in a mild spice mix. Tamal's spice mix on the cucumber is fantastic – it is a startling combination of tartness from the lime, complex flavor from the spice mix that is not hot at all, and refreshing crunchiness from the cucumber.

Two tamales and a Tamal side order make a good sized lunch. The old Professional Eater in me was really trying to talk me into eating a third tamale, however I abstained thanks to the black bean side order.



The surprising lunch time winner was the Tamal Esquite –a cup of delicious fresh cut corn off the cob stewed in a mild cilantro broth, topped with special crema, and a squeeze of lime – the flavors of all melded beautifully in a dish that captures all the primary non-meat ingredients of great Mexican food. CARUMBA!

Lynn was very disappointed there was no mole that day and she hopes that is just because it wasn't on the day's menu. The line of people was out the door so Lynn didn't want to interrupt Rachel to hear whether this was a permanent thing or not. Last time she was at Tamal she had the mole and couldn't stop raving about it. Instead I shared some of my tomatillo sauce with her so she could sauce up her tamale, which she very much enjoyed, except the tomatillo sauce is cold unlike the warm mole. Still, she loved her veggie tamale. And she said she's going back!







Flavors abound in corn meal casings

By Mike Sanford, GLOB Editor

TAMALsfI have had a serious love affair with Latin American cuisine my entire adult life. When I came to school in Gainesville one of my first, new experiences was the Taco Bell on W. University Ave. They made – and still do, sort of -- delicious beef burritos with a sauce that was new to me called green sauce. Green sauce can be many things to a food lover. To the GLOB Master a delicious tomatillo sauce enhances anything I am eating.

As I prefer the crunch of a hard shell taco and the wonderfulness of chili rellenos, tamales have generally flown under my radar screen, but with a new tamale restaurant in town, I looked up tamale on the web and found a good, short history of tamales on the Austin Times website:

TAMALtamale2TAMALES can be traced back to pre-Columbian history, as early as 7000 BC, when Aztec women served as battle cooks. A portable yet sustainable food was needed, and tamales could be made ahead of time, packed, and warmed as needed. Wrappings varied from cornhusks to soft tree bark to edible leaves such as those from avocado and banana trees. Even fabric was sometimes used. Today, the most common variety is a tamal composed of masa (hominy flour dough) spread on a corn shuck and filled with either chicken, pork, beef, green chile, cheese, or, more recently, vegetables.

I was feeling like the GLOB's new Eating Adventurer (missing Melissa Kahan :( when I went to TAMAL, Gainesville's first exclusive tamale-only food stand located in the South Main Arts District in the newly-named Power District Development area near the South Main Street fire station.


Tamal is a family-owned business with Rachel Lannelli, her husband Nicholas, and her son Cecil manning the Mexican street food lunch stop. Rachel is Tamal's head cook and menu coordinator. Nicholas rolls tamales and manages the front-of-the-house, and Cecil, an Eastside High School culinary student, is TAMAL's part-time prep cook.

The bright, clean, airy, windows-all-around lunch area was a perfect setting for a tamale experience.


"Tamal is like a food truck with no wheels Mike," Rachel said leaning over the lunch counter, looking me straight in the eye to make sure I understood where I was and what I was eating.

TAMAjamaicaThe Tamal Facebook page brags on their chicken, pork, vegetarian, and vegan tamales. They are hand-rolled and served fresh daily with locally-sourced, seasonal side-dishes along with beans, greens and agua fresca beverages -- Horchata, Tamarindo, or a delicious-looking red juice fountain drink called Jamaica -- all made in-house from scratch.

Rachel warned me about Jamaica: "There is a ton of sugar in the Jamaica Mike. That's not for you," the Tamale chef said knowing about my diabetes club membership while she handed me a can of diet soda.

With a few small tables and a lunch counter that seats six, Tamal is an intimate, friendly lunch stop with a very homey feeling. Tamal has only been open for a few months, but I felt like I was at Cheers in Boston, "where everybody knows your name."

Serving lunch Thursday, Friday, Saturday, and Sunday from noon until the food runs out, the Lannelli family is enjoying a busy lunch hour and are still trying to figure out feeding all the happy customers.


"We try to guess-timate how many tamales to make for the day," Rachel said. "Sometimes we get swamped with customers and have to close up early because we are out of tamales," she added with a perplexed look on her face. "It's the price we are paying by using locally-sourced produce and wanting to present the best tamales we can."

The Tamal menu is posted on its Facebook page and usually consists of three different tamales, a few side orders, and a standing side of a 'pickled cucumber on a stick.' Recently there was a notice from the tamale trio: "Hey folks! We will be serving our pumpkin seed pesto, carrot, blueberry tamale @ 1:30 today!! It's vegan!!" This note tells me to check the Tamal FaceBook page before lunch.

Rice bowls are available for a mix of salsa, mole, peppers, beans, and corn for a food-in-a-bowl lunch option.



I wanted to order all three tamales available the day I went but realized I couldn't eat that much at one sitting. So I selected the poblano and the chorizo tamales with a side order of marinated cucumber on a stick.



The cucumber is peeled, marinated in lime juice, and rolled in a mix of pepper and red seasoning to create a unique-looking side. Slicing off some of the cucumber and tasting it was amazing: it was a refreshing, delicious, crunchy taste treat."

"Where did you hear about these cukes, Rachel?" I asked.

"I made it up Mike. This is Mexican street food, remember?"

I liked the idea of adding toppings of my choice to the tamales, imager at the top of this review,  and was happy to see tomatilla salsa as an option. The tomatilla sauce was freshly made with – surprise to me again – freshly squeezed lime juice for a delightful, tart, lip-smacking flavor.



Thinking the corn meal tamales would need some heat assistance, I also added a side of jalapeno peppers.

I avoided the Tamal mole as my experience with this topping is it usually overwhelms the palette, even though GLOB Staffer Lynn Dirk, who had made it to Tamal before me, highly recommended it.



The somewhat mild tamales, for my taste, were nevertheless very good. All the flavors in the corn husks took their turn on my palette's center stage making me a very happy lunch outer.

My Tamal lunch was very good and reasonably priced at $3 a tamale. There are a lot of tamales in those corn husks waiting to be discovered by the GLOB Master.

The Pluses and Minuses of the Tamal Premiere Tamale Shop:

Tamal Premiere Tamale Shop (+) indicators: Delicious flavors, a veritable different kind of tamale for every customer. The marinated cucumber is certainly worth your consideration and large enough to share. The fresh lime juice brightens the entire meal.

Tamal Premiere Tamale Shop (-) indicators: A few more poblano peppers in my Tamales would have been nice. I will order the mole as a side item next time.

Be the first to offer your GLOB comments, lunch photographs and opinions about Tamal Premiere Tamale Shop.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!


Domirican Cuisine


The Pluses and Minuses of Domirican Cuisine

101 Downtown + indicators :

101 Downtown - indicators:

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Blue Agave

Mexican cuisine wasn't even on my menu I was thinking as I turned into the Blue Agave parking lot off of NW 43rd St.

I have mentioned more than once the GLOB Master is a big Mexican food lover. It all started when I cam to Gainesville to go to school many years ago and discovered Taco Bell. I thought the crunchy, hard shell tacos were cheap and very good. Gosh GLOBer not to show my age but sift shell tacos were thing rarely even discussed.

But a Taco Bell lunch of two tacos and a spicy green burrito was lunch time bliss for me any day of the week.

Walking with long time Jon Roosenraad one Friday morning the subject of Mexican lunch stops popped up and conversation shifted to the twenty Mexican/Tex Mex restaurants in Gainesville.

The good Doctor opined on the good old days -- back in 1990 -- how the El Torro restaurant on SW 13th St. was the only Tex/Mex lunch stop in town. "You know they have moved to Alachua and they have become a popular restaurant out there GLOB Master," Jonny said wistfully. "I haven't seen a good Mexican restaurant like that in Gainesville since they left." he added.

That's when I made my pitch for Blue Agave being my favorite Mexican lunch stop.

"If for no other reason Blue Agave has 10 different tacos on their menu," I said. "Plus they have tacos for $1 on Wednesday," I exclaimed.

BagaveSALSA300If that isn't a testament to my lunch time desires I confessed the Pollo Poblano entrée with slices of grilled chicken, onions and mushrooms simmered in poblano sauce served with Mexican rice, black beans, feta cheese and three flour tortillas – $12 - was big enough to share and hads become my favorite Mexican dish.

Sitting down and surveying the B A menu I wasn't ready to commit to such a large lunch. That is when a server walked by with delicious looking salad. I think I could be an expert on lunchtime salads these days. More and more a cruchy salad with a boatload of different ingredients is ringing the GLOB Master's lunch time chimes. So I felt good about selecting the Blue Agave Taco Salad with crispy flour tortilla shell topped with, lettuce, shredded cheese, sour cream, guacamole and tomatoes, ($7.50).

The spicy, cool, refreshing flavors worked nicely with a giant dollop of a really good salsa.

I used the complimentary chips to scoop up the salad ingredients smiling thinking I was in fact Tex/Mex heaven less than a half of a mile from my doorstop.

 - Mike Sanford, GLOB Editor




GLOB colleagues meet for muy, muy, lunch

By: Melissa Kahan, GLOB Correspondent

Blue Agave Mexican restaurantFall seems to be laden with holidays to celebrate, from birthdays to anniversary celebrations. Not only is the GLOB celebrating five years of world-wide web publishing this month, but I can mark my two-year anniversary contributing to the GLOB, as well. First up, though, GLOB Editor, Mike Sanford, was celebrating a birthday and had a few places in mind to ring in another year wiser.

Homemade Mexican cuisine, including taquitos, nachos and taco salad, are in my meal planning rotation just as much as anything else. However, I rarely dine out at Mexican joints. Regardless, I was looking forward to trying out Mike's birthday spot pick, Blue Agave, as it had been on my list to try ever since Mike first raved over the tasty tacos.

MElynnNestled off of 43rd Street by 43rd St. Deli and Saporito Oil, Vinegar & Spice Shop, Blue Agave makes a bold statement upon first glance, colorful signage and interior seeming to be a typical aesthetic for Mexican restaurants. It was just around opening time, so the GLOB staff did not have any wait to be seated at a booth by the window. Several parties filed in and out, though, over the course of our meal, giving the appearance of a somewhat popular spot.

SangriaThe service was very prompt without much wait time for food or refills. After the easiest decision of the day was made to split half a pitcher of red wine sangria, which was actually a little too sweet for my taste which is saying something, we all decided a family-style meal time of shared plates would aid us each in trying as many different items as possible.


The complimentary chips and salsa left much to be desired, in my opinion. The chips tasted a little stale, and the salsa needed to be doctored up with hot sauce to gain some flavor. The Botana (no roll on the "n," although we certainly tried including one), was the Mexican food equivalent of a combo appetizer at any big-box chain restaurant. This medley of quesadillas, fried chicken flautas and individual nacho chips with either chicken or beef and cheese provided a nice little sampler platter for the table wanting it all, so to speak. It was an adequate portion size for three or four people. Each section of the platter was cut into smaller pieces while still including plenty of the tasty fresh fixings that make each meal customizable, including a small cup of queso cheese dip, guacamole, pico de gallo, lettuce, jalapenos and sour cream. One of the best parts of this multi-topping system is creating new flavor combinations. 

Lynn Dirk, the 3rd GLOBer in our birthday fiesta, noted that the menu has an interesting section of sides:  a side order of onions or tomatoes is $1 each, which seems steep, but then some of the a la cart items like one taco or beans or rice seemed very reasonable at about $3.


TacosMike was also interested in trying something new at the spot where he has ordered many a taco. The Chile Verde dish, image above, piqued his interest. Although advertised as "hot," I did not think the spiciness level surpassed even a medium heat. I was, however, pleasantly surprised by the dish: Thick chunks of tender pork coated in green sauce and cilantro fell apart in my mouth, every bite as juicy and flavorful as the last. The addition of rice and beans also pleased my dining companions, and I took to dousing the leftover tortillas from the meal in the Botana's queso sauce. However, true to form, Mike insisted we include tacos into this feast, and no one was ready to deny the birthday boy. He ordered fish tacos, a protein filling that he claimed he had not previously tried at the restaurant, and seemed very pleased with the grilled chunks of tilapia that rested in the flour tortilla. Of course there were again plenty of toppings to customize each taco.  I took to adding some green salsa, red hot sauce, a little pico de gallo and lettuce for a pretty decent stuffed taco. While not the best I have ever had, it did the trick.  There is a complete Blue Agave menu at the restaurant link below.


What is a birthday celebration without a little dessert? Yes, our ambitious birthday party finished two slices of cheesecake as well as all the aforementioned food. The server informed us that this particular cheesecake wasn't on the menu, but it was his favorite and worth a try. It certainly did not disappoint: Traditional-flavored cheesecake was met with a layer of fudgy chocolate in the middle and a generous top coating of caramel that dripped down over the sides. The graham cracker crust was Mike's favorite part, but I had no problem devouring the rest!

Mike claims that Blue Agave is one of the better Mexican restaurants in town, and I do feel that it was a satisfactory experience. As mentioned previously, I rarely dine out Mexican, but if the opportunity to dine at Blue Agave presented itself again, I hope it would be during lunch on a weekday when they have all the great lunch specials.

The Pluses and Minuses of Blue Agave: speedy food delivery, attentive and friendly service, tasty food, wide variety of meat and meatless options, reasonably priced for quantities, enticing lunch specials.

Blue Agave + indicators:  One of the more unique Mexican menus in town with eight different tacos. OMG the fish tacos include pico de gallo and tomatillo sauce!  The red, and green sauce available on the tables add nice heat to the B A house salsa.

Blue Agave - indicators: Somewhat standard Mexican food, hard to get to if on other side of 43rd Street.

Be the first to offer your GLOB comments, lunch photographs and opinions about Blue Agave.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!



Tacos astound GLOB Master with variety

By Mike Sanford, GLOB Editor

Blue Agave Mexican restaurantI made it my mission to seek out the best tacos in GLOB land primarily because I am a giant taco fan.  I’m not too proud to say that it has only been recently that the GLOB Master has discovered that the new millennial meaning of taco is way more involved than the yummy fried corn tortilla that encased cheddar cheese, onions, and tomatoes that has symbolized Mexican sandwich bliss for me since I was old enough to pay for my own lunch

On my first trip to Blue Agave off NW 43rd St across from the Thornebrook Village, I experienced the spicy, green, flavorful joy of the BA Enchiladas Poblanas.  If you are a poblano pepper fan you have to give the Blue Agave poblano sauce heartfelt culinary consideration.  The mild but tangy, creamy green sauce added a rich, smooth flavor to the over-stuffed-with-chicken corn tortillas. CARUMBA muchacho! This was an excellent South of the border lunch.  On my second trip, it was the tacos.  More on that shortly

Blue Agave is the third restaurant in this old Las Margaritas location in the last few years.  Not a lot of change has taken place to the design inside the stucco walls of this lunch time hacienda.  There is still a lounge area on the lower level of Blue Agave, plus ample seating inside the restaurant, and some tables line a patio on the outside wall of the café.

Blue Agave has the traditional Mexican combo lunch platters ranging from the $5 Speedy Gonzalez consisting ofone beef taco, one enchilada, and Mexican rice or beans to Special #25, which is your choice of a shredded chicken or beef chimichanga served with Mexican rice, lettuce, tomatoes, guacamole, and sour cream for $7.  That is 25 lunch combo platters ranging from $4.50 to $7.

In addition to the combo platters, BA has a full menu ranging from antojitos (appetizers)  to fajitas, ala carte selections, and nine vegetarian lunch options including Chiles Poblano with two poblano peppers stuffed with cheese, fried in egg batter and covered with special sauce and sour cream, and served with Mexican rice and refried beans. (There is that poblano sauce again . . .!)

There is a restaurant link to the Blue Agave menu below

It was tough overlooking all those spicy green choices, but it was a taco kind of lunch day for the GLOB Master, and Blue Agave had an impressive taco of eight, distinctly different, choices ranging from cilantro flavored chopped steak to my selection, the Taco de Alambre.

I think I need a little GLOB help here, amigos.  I am not aware of any other restaurant in Hogtown that serves up that many different taco flavor options.

Carumba!  I have never had a better taco than the Taco de Alambre.  The flavors were battling for my attention from the grilled chicken to the chorizo and bacon.  The bacon and chorizo added a little more salt to my palate than normal, but this taco was GLOB FAB FIVE caliber from the paper thin, crepe like corn tortilla to the cilantro and shredded cheese.

Talk about a conundrum -- I could happily try a different Blue Agave taco every day.  It looks like I will be taking the ala carte Mexican lunch route -- a custom AB Taco with a side of Chile poblanos.   

The Pluses and Minuses of Blue Agave

Blue Agave + indicators :  One of the more unique Mexican menus in town with eight different tacos. OMG the fish tacos include pico de gallo and tomatillo sauce!  The red, and green sauce available on the tables add nice heat to the B A house salsa.

Blue Agave - indicators:  So many choices for such a short lunch hour . .

Be the first to offer your GLOB comments, lunch photographs and opinions about Blue Agave.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!



BGchipsSALSAReal estate folks like to make a point of talking location, location, location when they are trying to make a big sale to a motivated buyer. Blue Agave on NW 43rd St. is now less than a half a mile from my residence north of Thornebrook Village. More importantly, I have pretty much decided this Tex-Mex lunch stop has all the green chile, corn tortilla, poblano pepper, hot salsa to make it one of the best Mexican cantinas in Hogtown. I have become a giant fan of the Blue Agave Pollo Poblano, which consists of slices of grilled chicken, onions, and mushrooms simmered in a green spicy poblano sauce. This entrée is served with Mexican rice, black beans, feta cheese, and three flour tortillas. Going meatless, I was ready to step outside my corn tortillas, and I ordered the Chiles Poblanos. This meatless Mexican wonder is two poblano peppers stuffed with cheese, fried in egg batter, and covered with special sauce and sour cream. The entrée is served with Mexican rice and refried beans. The Blue Agave Tomatillo Sauce could very well be one of the best, tangy, spicy, green, salsas around. I substituted this gem of a topping instead of the BA Special Sauce on my poblanos. CARUMBA GLOBers! At $10 this entrée is $2 cheaper than my favorite Pollo Poblano and quite possibly more flavorful with the inclusion of the pobalno peppers AND tomatillo sauce. This isn't just a Meatless Monday Special GLOBers, this is an every-darn-day of the week special for the GLOB Master. BTW the Blue Agave free chips and salsa are worth their weight in corn meal and tomato salsa and add a very special 'Mexican side order' to this Meatless Monday prize winner.

- Mike Sanford, GLOB Editor


Chuy's Mexican

'I'm talking the perfect Mexican pepper'

By Mike Sanford, GLOB Editor

ChuysBUBBAsfOver a Mexican lunch last week the Union St. Downtown Farmers Market Elder Charlie Lybrand he mentioned he is a big chili rellenos fan.

"I'm just saying GLOB Master those green Anaheim Peppers are delicious, " Charlie said, "Especially when you stuff them with chicken, or spicy ground beef and Cheese"

I happen to agree with Charlie. The mild flavor of the pepper combined with the crunchy green texture of this Mexican lunch time pepper favorite is hard to beat in Tex-Mex taco world.

"Have you been to Chuy's Mexican Charlie and tasted one of their Chili Rellenos with the 'made especially for Chuy's Hatch Peppers." I asked.

The Hatch Pepper thicker than the average pepper membrane is made perfect for the quick deep frying of your chili rellenos. Plus the thicker 'flesh' of the pepper offer a pronounced pepper flavor with just the special amount of heat.


CHUYSchilis480Chuy's love for the green chili dates back to 1989 when Mike and John traveled to Hatch, New Mexico, in search of the perfect pepper -- Capsicum annuum 'Anaheim' -- to complement our authentic Tex-Mex. The unique climate and rich soil of the Hatch Valley, not found anywhere else in the world, are key to the green chile's legendary flavor. Chuy's commitment to offering the most flavorful pepper on the planet continues today, and each year Chuy's contracts with farmers in the Hatch Valley to grow over 1.75 million pounds of the freshest green chiles just for our restaurants. When they reach their height of flavor in August, Chuy's sends a team to New Mexico to bring back the finest, fresh-picked crop just for you. We celebrate our love affair for this special pepper every year with our annual three-week Green Chile Festival in each of our restaurants.

I have probably ordered something other than the Chuy's Chili Relleno Plate for lunch at this Tex-Mex lunch stop. But I'm really not sure when, if, and what I ordered other than these green delights.

Sitting there thinking of my pal Farmer Lybrand it was easy to order the Chili Relleno plate with a choice of cheese, ground sirloin, roasted chicken, or shrimp. My fresh Anaheim pepper was fire-roasted and filled my choice of chicken. The pepper was battered and fried to perfection and drizzled with sour cream. My lunch plate was covered with my sides of Mexican Rice, and Black Beans. $10,99.

I looked longingly at the red rice on my plate thinking, "Just this once I will eat my rice." The Hatch pepper was all I imagined in flavor and more. Each crunch of the pepper made me smile as I waited for the delayed heat factor to kick on. The goo of the melted cheese combined with the texture of the chicken combined for a comforting, special awakening of all the taste bids in my mouth. YUM!

I did show some discipline in refraining from enjoying the red tinctured Mexican rice.

I wish I could have said tyhe sameabout theamazing, homemade, paper thin fried tortillas.



I thought about taking an order of the peppers to Chili at the market this Wednesday. Thinking I thought cold, Hatch peppers with cold-er melted cheese would be the wrong introduction this Mexican lunch time masterpiece.

It's good Chuy's is on the other side of town from where I live. I could see the GLOB Master making this restaurant a two or three times a week lunch stop.




There are not many things New Mexicans cherish more than chile. The best green chile in the world is grown in the fertile Hatch Valley here in Southern in New Mexico. For many generations, chile has been part of the rich culture and heritage New Mexico is famous for. New Mexico Chiles are a staple ingredient in the state's most popular culinary dishes. Locals and visitors alike slather their food with chile, share recipes passed down from tias, abuelas — aunts and grandmothers, and argue over who makes the best rellenos.

There are not many things New Mexicans cherish more than chile. The best green chile in the world is grown in the fertile Hatch Valley here in Southern in New Mexico. For many generations, chile has been part of the rich culture and heritage New Mexico is famous for. New Mexico Chiles are a staple ingredient in the state's most popular culinary dishes. Locals and visitors alike slather their food with chile, share recipes passed down from tias, abuelas — aunts and grandmothers, and argue over who makes the best rellenos.



100515HatchWhen my lunch partner says Chuy's Tex-Mex, I automatically think Hatch chili peppers. They grow in one place in this world and could be one of the tastiest peppers you will ever enjoy. A recent story says it best: "Hatch chiles are a foodie dream food: They have a short season (in the late summer to early fall) and a unique flavor profile—and they're hard to get your hands on." Chuy's has a great Chili Relleno Two-Fer of two chile rellenos: fire-roasted Hatch chilis with your choice of filling battered and fried to perfection and drizzled with sour cream, with ranch sauce and tomatillo sauce on the side. The flavor and the texture of the thick-walled pepper is indeed a foodie dream. The gooey ranch sauce combined with the perfectly deep fried crunch. The customary sides of refried beans and Mexican rice are nice mediums to absorb the extra sauce and cheese. BTW were you aware the unique climate and rich soil of Hatch Valley, not found anywhere else in the world, are key to the green chile's legendary flavor? Each year Chuy's contracts with farmers in the Hatch Valley to grow over 1.75 million pounds of the freshest green chilis just for Chuy's restaurants. Carumba! That's a lot of Meatless Monday lunch orders GLOBers.

- GLOB Master




Tex-Mex lunch serves up Austin memories

> PRO iNK's Terry Van Nortwick discusses learning the Chuy's culture

> The GLOB Master presents his impressions of Chuy's Mexican below this feature

By Bubba Scott, GLOB Correspondent

Editor's Note: Farmer Bubba Scott is a container vegetable farmer. To help support the farm, he is also a P.H.D., Professional Home Developer/Repairman

ChuysBUBBAsfI recently received a call on my red Gaineville Lunch Out Blog emergency phone, from GLOB Master Mike about visiting a new restaurant in town that should take me back to my good ole days in Austin, Texas, when I used to go to a restaurant  called Chuy's.

When Lynn was recently visiting my farm, she mentioned Chuy's to me, and I asked if it was the one from Austin, Texas.  After further investigation I found out it was.

Oh my! Chuy's started in Austin in 1982 -- see other story link above -- on Barton Springs Road. That was the same year I started my home improvement business. Boy does that bring back some memories.

Barton Springs was the outdoor 'place to go' in Austin on weekends. When I lived there, I can remember taking my two daughters there for some good ole Tex-Mex cuisine and fun times. Chuy's was wildly decorated and if you've ever been to Austin, you would know Chuy's was tops in Southern hospitality.  Yes, Texas is Southern to me.

When we drove up in front of the Gainesville Chuy's for lunch, I recognized the wildly decorated sign on the outside, but did they bring a little of Austin with 'em was my question.



Upon entering, I said to myself, oh yes they did. We were met with smiles and much Southern hospitality. We were greeted by our server Brittany. Again, all smiles. We were a group of four GLOB representatives:  the GLOB Master, Mike; Lynn the Content Editor; Joan. a GLOB contributor, and myself.  After a quick vote, we chose a booth for our lunch. We just wanted the comfort of a little extra space.

I just kept look'n around the restaurant thinking about what I left behind in Texas.

For lunch I ordered the taco salad with chicken and a side of jalapeno peppers.

Before my food arrived, Christine Brittany made sure my tea glass was filled and asked if there was anything else we needed.



We were served chips with three kinds of salsa, the Tex Mex, tomatillo, and the creamy Jalapeno.

Chuy's corn chips and their tortillas are made fresh and in three varieties:  corn, blue corn and flour. Really, you can watch 'em make 'em at the tortilla creation station. Now thats some creative Southern word play that rolls off your tongue.

When my taco salad arrived, I thought, WOW! This is Austin style. Along with the taco salad came little bowls of goodies. WOW again.



How was my Taco Salad? The first thing I realized is they put a variety of mixed greens in the salad. Before I added anything to it, I wanted to see if the veggie ingredients had their own flavors. Being a grower of greens and other vegetables I know what good produce should taste like. My salad veggies met teh taste test and had a variety of good flavors.

The grilled chicken added its own flavor. Now this was a taco salad. The jalapeno peppers were warm but not hot and all of the sauces had their own heat and flavor.

One thing I found very interesting was that I never had to ask for anything. Once they knew what I needed, it was always there. I can't say that about other places I have visited for lunch.

When we arrived for lunch close to 11:30, Chuy's was a bit empty. After about 30 minutes, I'm glad we got there early. This place filled up fast.

I'm giving Chuy's a big 10 on the food scale and want to thank Brittany for making my first visit one that calls for a re-visit.

I think of it like this. I just ate some of the best Tex-Mex food from Austin, Texas, and didn't have to take a plane trip to eat it.



100515HatchWhen my lunch partner says Chuy's Tex-Mex, I automatically think Hatch chili peppers. They grow in one place in this world and could be one of the tastiest peppers you will ever enjoy. A recent story says it best: "Hatch chiles are a foodie dream food: They have a short season (in the late summer to early fall) and a unique flavor profile—and they're hard to get your hands on." Chuy's has a great Chili Relleno Two-Fer of two chile rellenos: fire-roasted Hatch chilis with your choice of filling battered and fried to perfection and drizzled with sour cream, with ranch sauce and tomatillo sauce on the side. The flavor and the texture of the thick-walled pepper is indeed a foodie dream. The gooey ranch sauce combined with the perfectly deep fried crunch. The customary sides of refried beans and Mexican rice are nice mediums to absorb the extra sauce and cheese. BTW were you aware the unique climate and rich soil of Hatch Valley, not found anywhere else in the world, are key to the green chile's legendary flavor? Each year Chuy's contracts with farmers in the Hatch Valley to grow over 1.75 million pounds of the freshest green chilis just for Chuy's restaurants. Carumba! That's a lot of Meatless Monday lunch orders GLOBers.

- GLOB Master

Tex-Mex, '56 Buick and Elvis at one lunch stop

All Gainesville Lunch Out Blogers should have Elayna Rexrode join them for lunch the first time they visit Chuy's Mexican restaurant.

Elayna is the Operations Director for PRO iNK, the marketing and public relations firm that has helped Chuy's establish their Tex-Mex presence in Gainesville.

Before Chuy's opened in Gainesville, Elayna spent several days in Austin to acquaint herself with the nuts and bolts, facts and figures and, most importantly, the Chuy's fascination with Elvis (see other Chuy's feature) and the unique culture that characterizes the 33 Chuy's restaurants. Although the culture is the same, no two Chuy's restaurants have the exact same décor.

CHUYSdog1Chuy's has partnered with Pet Smart and the St. Francis House Pet Care Clinic to memorialize many pet care clinic dogs by hanging images of them throughout the restaurant.

NOTE TO GLOBers: Read the sign in the second dog photo.

Gainesville's Chuy’s is a CHUYSdogGator blue with a 1956 Buick 'loaded' with all the necessary Tex-Mex nacho ingredients to get your lunch started. Elayna and the GLOB Master discussed which was coolest – the blue Buick fins or the retro hub caps.

Mexico’s Mil Pescado from the village of Tlaquepaque in Mexico hand-carved and hand-painted the 1,000 wooden fish hanging from the Chuy’s ceiling He also delivered the fish to Gainesville and hung each one according to exacting specifications.

The Chuy's tortilla station stays busy making flour, corn and blue corn tortillas for chips, chalupas, enchiladas, quesadillas, tacos, and burritos.

CHUYSnachoCarElliot, Chuy's Assistant General Manager, has been in Gainesville since planning for Chuy’s began and says the quality of a Tex-Mex restaurant is always identified first by the quality of their chips and salsa. Chuy's sports eight different salsas. Be sure to try the Creamy Jalapeno!

Oh, that's right, we were there for lunch. Giant portions, everything made fresh, I ordered the beef fajita and UF Entomology Art Director, Jane Medley, my lunch partner, ordered the Deluxe Chicken Enchilada.

CHUYSdinner3"OMG I think I am in heaven, this is so good," was Jane's comment several times while enjoying her Chuy's lunch. GLOB Staffer Farmer Bubba Scott grew up in Texas and is looking forward to visiting Chuy's and making some comments soon.

There is a Chuy's menu available at the Restaurant link below this feature.

- Mike S., GLOB Master

> PRO iNK's Elayna Rexrode and Terry Van Nortwick report on trip to Chuy's home base in Austin, Texas to get a first hand glimpse of life in the Chuy's Mexican world. 



With 19 Spanish and Mexican lunch stops on the Urban GLOP map, Chuy's Mexican on SW 34 th St. never disappoints with excellent, quick, service plus they have their own special link to some of the best peppers -- the Texas Hatch Anaheim Chilis. The big, thick, pepper membrane is unlike any other yummy, spicy pepper I have seen in Gainesville. Add to that the fact that the extensive Chuy's menu is loaded with veggie and meatless options. I was set for my obligatory Chuy's Chili Relleno with the fresh Anaheim pepper, fire-roasted and filled with my choice of ground sirloin, chicken, or shrimp and cheese when I noticed the daily Special was a Big Mambo Burrito. This burrito was so big it looked to me like two people could not eat this Mexican lunch prize in a lunch hour. My very friendly server suggested they could create the Big Mambo in a half size portion for me. CARUMBA! Now that was a great idea. I'm really starting to have a hard time with lunch options that are so darn big I can't finish them. I eat lunch to satisfy my palette, not to take home left overs for the rest of the week. The burrito was excellent and loaded with refried beans, cheese, my favorite pepper, and some delicious tomatillo sauce. I was in Tex-Mex lunch heaven. With the smaller burrito, it felt good OK to also indulge in the treat of a crunchy hard shell taco with refried beans, cheese topped with the Chuy's spicy, refresh salsa. With the addition of Costa Vida At the same SW Archer Rd. corner as 3 other Mexican lunch stands within walking distance of each other, Chuy's is a stand out with their full menu and awesome Hatch green chilis.

- GLOB Master

Offer your GLOB comments, lunch photographs and opinions about Chuy's. Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments. - THANKS!


Flaco's Cuban Bakery, Midtown, CLOSED: FEBRUARY, 2019

FLACOSmtDINERI have never had a bad Cuban sandwich from Flaco's Cuban Bakery. I was excited about giving Flacos Midtown lunchstop a try and I was glad I did. Nothing fancy in this 15'X50' foot end-of-the-strip-shopping-center location. Flaco's is definitely a midtown Food On The Run lunch stop right next door to Designer Greens. The air conditioning was not working when I arrived and it was as toasty as my pressed sandwich in this little walk up FLACOSmidtownSFdiner. But I was Ok with the warmer than usual temp. The staffers were very friendly and looked at me quizzically like I was the one with a climate change problem. Then we started talking lunch sandwiches and I forgot how hot I was. I explained to the staffers I usually get Flacos' Media Noche with the very special sweet bread made especially for Flacos that includes corn meal and a little sugar. I think it is one of the best sandwiches in town. Today I was ready for something different and the Spot Sausage Pressed Cuban Sandwich was suggested to the GLOB Master because of its spiciness. "But if you really like spicy I can include some spicy mayo in your sandwich that will set you free," suggested the sandwich maker. The Spot Sausage Cuban is spicy chorizo sausage, onions, garlic and swiss cheese pressed in the toastiest, crunchiest, moistest flattened Cuban bread this side of Ybor City. The sandwich's chorizo sausage was very good and was brought to life with the onion, garlic and spicy mayo. It was also suggested that if I like spicy I should try the Scarface Sandwich next time. The Scarface is a ham, salami, chorizo sausage, tomato, spicy mayo, mustard and swiss cheese pressed belly bomb that will make a happy young Cubano out of any lunchouter.

FLACOSlogo0512There is a brief Flacos history and reviews on the back of the Flacos' menu: "We're not the first place to serve Cuban food or ropa vieja and we're definitely not going to be the last but we're going to try our hardest to make it the best."

I can't agree more Flacos, you Cubanos make one of the better, tastiest sandwiches in the Urban GLOB!

Editor's Note: A Gainesville Lunch Out Blog feature story on of Falcos Cuban Bakery can be viewed on the Flacos Downtown GLOB page. -- GLOB Master

The Pluses and Minuses of the Flacos Cuban Bakery Midtown

Flacos + indicators : Best Cuban bread intown, excellent sandiches and Cuban choices.

Flacos - indicators: It is going to be a long, hot summer for Midtown Flacos staff and cutomers.

Be the first to offer your GLOB comments, lunch photographs and opinions about Flacos Cuban Bakery.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!


Tijuana Flats - Archer Rd.

092117TacosFLATSTijuana Flats is one of those restaurants for me when I can't REALLY come up with a good lunch idea TF, and their giant hard shell tacos, are a long time favorite of the GLOB Master's and is hard to resist. Not only that, today was a Tijuana Taco TWO-Fer for me. I was eating a black bean taco with jalapeños, onions, lettuce, tomatoes, sour cream & cheese. Plus the black beans, and refried beans, are vegetarian lard free beans cooked in zero trans fast cooking oil. BTW Tijuana Flats proudly says they never use canned foods, EVER. CARUMBA! I understand how all of those things I just mentioned are very important to a lot of GLOBers. Gosh Pee Wee, they are important to me. What I find remarkable is those healthy eating elements are secondary TWO my lunch mission which was TWO enjoy TWO of the best tacos in Hogtown. The refried Bean taco brings back many memories of tacos gone by with the crunchy corn taste of the taco, combined with the plethora of yummy veggies flavors and Mexican Hot sauce Goodness. It's fun standing in front of the TF Hot Sauce Counter and selecting my favorite sauce of the day from the amazing number of different sauces. Today I selected the "House Favorite" hot sauce, and the "Tropical Chile Company Hot N Honey Sauce". Both sauces were a little sweeter than I had expected but they added tons of flavor to my lunch. Tijuans Flats has one of the best taco TWOsday special in town with two giant tacos, chips and a drink for $5.59. That special deserves TWO CARUMBAs!

-GLOB Master









Editor's Note:  A Gainesville Lunch Out Blog feature of Tijuana Flats can be viewed on the Tijuana Flats University Ave. GLOB page.  -GLOB Master 

The Pluses and Minuses of Tijuana Flats

Tijuana Flats (+) indicators: TACO TUESDAZE, 9" taco shells, visiting the comically cool TF website. (see example above.)

Tijuana Flats (-) indicators: Plan to go to the Univ. Ave TF early, when UF is closed, or, be patient and enjoy this unique environment while waiting for your lunch.

Be the first to offer your GLOB comments, lunch photographs and opinions about Tijuana Flats.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANKS!  



The La Tienda Latina delivery

GLOBer makes a new Mexican lunch friend!

I Ordered takeout with some friends from La Tienda on SW 13th St. earlier this week. I can not rave ENOUGH about my new favorite restaurant!!  

First of all: it's cheap. I think the most expensive entree was $8.50, and that was for grouper. Most meals are $6.50-$7.50 and include rice, beans and tortillas.

Second: it's fresh. All the ingredients were delicious and ripe including the avocado!!!

We ordered two chicken chimichangas, chicken nachos, a beef tongue burrito and a beef cheek burrito (and a bunch of Coca-Cola made with real sugar).

Where do I start??

The nachos were sooo good, it was a shame I had to share. The chicken was all white meat, shredded finely, flavorful but not overpowering. The cheese coated the nachos in an ample portion. This was one of the most delicious cheese sauces I have ever had (the kind you want to drink!), sour cream, tomato, avocado and lettuce, as well.

The chimichanga was filled with the same chicken, and topped with sour cream, lettuce, tomato and avocado. Fried perfectly, not greasy at all!

The burritos were pronounced delicious by those adventurous enough to order them, (not me!) I was told that the tongue won the burrito contest between the two, though. My husband was so pleased! He loves ordering things like this, and there aren't too many places that serve such delicacies.

Finally, La Tienda serves some of the most fantastic salsas ever to grace my plate. One was red, the other was green. Both were ingested in mass quantities. Both were slightly spicy.

Oh drat, I just drooled all over my keyboard. We will be dreaming of La Tienda until we order from them again, which might be..... tonight??

My only disappointment is that I waited so long to try this place!!

- K. Rossetti


Saboré, CLOSED: Jan. 2018

Sabore pushes past brunch expectations

By: Melissa Kahan, GLOB Correspondent

brunchCHEFOver a year ago I dined at Sabore for the first time. It was a Tuesday night — a predominantly empty dining room bursting with color greeting my party of two—and I had only heard high praise about the restaurant boasting international cuisine and an innovative tapas menu. I had witnessed Sabore's Chef Valero in action at the 2014 Gainesville Iron Chef competition during the Taste of Gainesville event earlier in the year, and I was eager to try the winner's cuisine myself. To make a long story short, it did not disappoint. In fact, it blew even my high expectations out of the water.

SaboreSFImagine my delight when Sabore announced they would be serving brunch on the weekends from 10 a.m. to 3 p.m. If any of my previous articles have surmised one thing, to put it mildly, I am a huge fan of brunch. I could only dream of the culinary masterpieces Chef Valero would have on his menu, mainly because the brunch menu isn't posted online.

Nevertheless, I was ready to have my taste buds blown away once more. I do realize I set very high expectations, but I was confident in Sabore's capabilities.

The nudge to finally make the trek up to the Tioga Town Center, however, is mainly due to none other than my dining companion, Ken of the popular local food blog Ken Eats Gainesville. He had been to this brunch and posted some scrumptious-looking photos on his Instagram page, so I already had a few images to hold me over and enough anticipation to make the drive more than worth it.



Upon arrival on a sunny Gainesville Saturday at 11 a.m., it was very similar to my first experience at Sabore: A dimly-lit, deep red room opened up into only a few tables occupied, only this time we were greeted with some Christmas decorations. Ken and I were ushered to a large booth, complete with plush red seats and iPads for menus.

300SyrupA server was quick to arrive at the table, followed shortly by a personal greeting from Chef Valero himself. He bustled about the dining room, cradling black truffles to be freshly grated to this table and special maple syrup to that table. Luckily, we were one of those syrup stops, as a plate of freshly-made in-house brioche French toast aptly named "mon dieu what a French toast!" arrived to the table, garnished with a few "healthy things," as Ken put it a.k.a. fruit. The brioche was very light, but had a slight crispness to the outside that kept it all together. Well, it was the syrups—yes, that is plural—that truly made the seemingly simple dish come alive. The first special one, a thicker, almost balsamic-like Deseve Birch Nectar syrup, was certainly richer and more viscous than I was used to (although truth be told I use Aunt Jemima at home so this was out of my league). The second was the restaurant's "everyday" Gold Maple Syrup with a texture more in-tune with syrups I typically use on breakfast foods, but this one had an almost pure, semi-sweet flavor. The third was a very special syrup that was aged for so long the consistency was only slightly thicker than water. All were absolutely worth every douse.

The Basque Omelet with shrimp seemed like a relatively safe, yet appetizing meal option, but my heart was set on two of the meals Ken raved about from previous dining: the Bombenedictine, $12, and the Duck French Toast, $23. Let's start with the benedict, image at top if this review,  because the name speaks for itself: This truly was the of benedicts. The chorizo hollandaise spread generously over two well-cooked, poached eggs was not overly rich, even with the addition of a thick layer of pork sausage and scalloped potatoes that created the base for the meat-lovers breakfast. It was probably my overall favorite dish of the day. That is not to say the Duck French Toast wasn't an other-worldly experience in and of itself, or at least that of another country. In fact, it took me back to Paris where I enjoyed more Foie Gras, creamy sauces, and bread than I care to share. One fork swipe of the duck egg yolk and the yolk-fall quickly ran down the length of that fluffy brioche French toast slab. The duck meat perched atop was just the right size for the extremely rich taste of it. However, it wasn't until Chef Valero arrived to the table once more with a small honey pot of truffle honey that he proceeded to drizzle over top that sealed the deal. I was glad to be sharing this dish with Ken, as I can't imagine having it as my sole entrée mainly due to how flavor-rich it was.

As if the mounds of carefully-crafted brunch fare wasn't enough, Ken and I felt a seemingly simple order of churros with chocolate sauce would be a welcome conclusion to one of the most decadent brunches I have ever consumed. As soon as the tray of churros arrived, I was immediately drawn to the thick coating of sugar around the crispy fried dough. The sous chef informed us that it was actually vanilla bean-infused sugar, just in case we made the mistake of thinking this was a typically-made churro. Ken's first reaction to the sauce was that it tasted like everyone's childhood favorite Ovaltine chocolate powder mix. I thought it tasted pretty close to what a hot chocolate sauce would be. The server confirmed it was not Ovaltine, for the record.



I think I prepared myself so well for how intense of a brunch experience this would be that I paced myself to not being overly full. That, or the richness of the food almost forced me to portion out each dish more frugally. Next on the list — because there will absolutely be another visit in the near future — is the Huevos Estrellados, mainly because of the generous portion of Iberico ham nesting the eggs, which Ken claims is delicious ham. I stand by my previous Sabore write-up when I say that the chef has truly created an "alluring ambiance and an unforgettable menu." If you ask me, Sabore's attention to detail, from the atmosphere to the dining options to the service, is unparalleled against any other dining establishment in town.

The Pluses and Minuses of Saboré:

Saboré (+) indicators: Brunch available every Saturday and Sunday, somewhat pricey but value worth the price tag, completely unique menu, more standard brunch options also available, friendly service, accommodating and involved chef, great ambiance for any occasion, good portion sizes, attention to detail.

Saboré (-) indicators: Slightly out of the way in Tioga, prices not conducive to a regular dining option if looking to eat cheaper.

Be the first to offer your GLOB comments, lunch photographs and opinions about Sabore.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANK!




S. Beach decor, style, highlight lunch experience

By Mike Sanford, GLOB Editor

The GLOB Editor headed out to West Gainesville last Saturday to see what all the excitement was about with the new restaurant called Saboré in the Town of Tioga shopping area.

SaboreSFWith Miami-backing, Executive Chef and Co-Owner, William "Willy" Hernandez, has created a contemporary, very stylish restaurant that is visually stunning to the eye. Mr. Hernandez has put a lot of thought and detail into the design of this very large dining area.

The Saboré website is representative of their style and has many photos of the restaurant and their food.

Their menu touts a world fusion theme combining dishes, "from countries such as Peru, Japan, Greece and Italy."

I was there for the weekend brunch menu that included some very interesting egg and breakfast entrees in the $10 range including:

zzGLOBbullet Tomato, basil & bufala mozzarella frittata

zzGLOBbullet Poached eggs, spinach on toast

zzGLOBbullet Saboré eggs Benedict, crab cake, asparagus

The breakfast choices caught my eye, however I have a hard time paying $10 for an egg entree.

Going for the lunch menu, my friend Lynn was riding the horns of a lunchtime dilemma: Crab Cake Salad, which included organic mixed greens and a honey mustard dressing, or Crispy Duck Salad, which included almond-coated duck strips, mixed greens, mandarin oranges, and honey sesame seed vinaigrette.

SaboreDUCKsaladThe Crispy Duck salad won out, and Lynn was presented with a salad that look appetizing but also quite elegant with strands of cabbage circling lightly around the top and pieces of crispy fried duck peeking out around the sides (or should I say Peking?).

Besides salads, Saboré has an extensive list of sandwiches from which I selected the Naked Grilled Chicken sandwich. My sandwich contained buffalo chicken, mozzarella, romaine lettuce, crispy bacon strips (except for one bite that was not so crispy), and herb aioli sauce. Does anyone know what buffalo chicken is? I think that is a menu error and probably should read buffalo mozzarella. The sandwich comes with a side order of home fries. The Saboré fries reminded me of McDonalds fries to be honest. Lynn thought they were very good and crispier and lighter than McDonald's fries.

The soft roll that the sandwich came on added an interesting texture combined with the other ingredients. The melted mozzarella cheese was a very nice accompaniment to the breast of chicken.

Lynn was happy with her lunch salad. The coating on the duck was very crispy and the duck itself tasty. If Lynn had read the NYT story I had read earlier in the day, she would have paraphrased the best line of that story and declared, "Winner, Winner, Duck Dinner!" Sorry I just had to use that line for some reason.



As usual, Lynn and I happily split our lunches so we could taste what each other ordered. Lynn thought the bread on the sandwich was rather ordinary and the amount of ingredients a little skimpy except for the tomatoes and the bacon, but then bacon has a very strong flavor. She preferred her salad.

Toward the end of our lunch, Lynn offered back to me the remaining portion of the Chicken sandwich she couldn't finish. Another standard lunch practice. Taking a bite of her-half-of-my- sandwich, I exclaimed, "Your sandwich is better than mine!" My half had been drier. "I didn't get any herb aioli sauce on my half of the sandwich," I said in a disappointed voice.

Spreading sauce on the entire sandwich is a small detail I guess. If I had eaten the entire sandwich MAYBE I wouldn't have noticed the difference.

Walking to the car after lunch, I summarized my Saturday lunch experience. "The next time I am driving this far for lunch I am going to the Blue Highway for pizza."

The Pluses and Minuses of Saboré:

Saboré (+) indicators: Decor, style and a very diverse menu

Saboré (-) indicators: Saboré identifies themselves as a haute cuisine restaurant. But the quality is uneven. Perhaps a little more focus on the food might be in order to attain five star status. Also, our waiter was perfunctory. Lynn wanted to ask him how long the restaurant had been open and twice she wasn't fast enough. She did finally get an answer – about 2 months later.

Be the first to offer your GLOB comments, lunch photographs and opinions about Sabore.  Please identify your opinions with a PLUS SIGN (+) for positive comments, and a MINUS SIGN (-) for your negative comments.  - THANK!


Mi Apa Latin Cafe

Latin American lunch stop scores big

By Mike Sanford. GLOB Editor

miaapiaWell the cost of my monthly haircut went up at least $10 when my barber shop moved from their across from campus space into the a space right next to Mi Apa in the Westgate Regency Shopping Center.

I figure an additional $10 because that will be what I will be spending as I now go into Mi Apa every time I go to the Westgate Shopping Center for my hair cut.

I've been getting my haircut from this group of stylists for way longer than I care to share with you.  One of the great things about being married was My Ex-wife started out as a hair stylist so when I was married the barber shop was the kitchen table.

Mi Apa has been one of those lunch stops that is always a good idea but never quite getting into my lunch time rotation.  I guess that's all about to change now I will be right next door at least once a month.



Thoughts of red beans, sweet plaintains, black beans, crusty bread sandwiches, and plates of South American goodness have all I have been thinking about as I planned to go get a haircut the other day.   I always think of my friend Lynn Dirk because she thinks the Mi Apa Flan is really special. The Plato Vegetariano is a special plate of veggie love with black beans, your choice of two sides and white or yellow rice. $6.99.

If you are looking for something different you should try the Mi Apa Venezuelan Hot Arepas.  These sandwiches wrapped in corn meal pouches are special and come in eight variations including Pabellon - with shredded beef, black beans, fried sweet plaintain and aged cheese, $7.49. And the Pollo y Aguacate with shredded seasoned chicken and avocado slices, $6.49.



I was interested in trying a dinner plate of South American delights and chose the Ropa Vieja with shredded cooked beef, Cuban sauce, onions, tomatoes, and sweet Peppers.  I chose an order of Red Beans and Maderos, other wise kniown as sweet plaintains, $8.59.

The Cuban beef was flavorful albeit a little togher than what I usually eat.  The beans would have made a great meal by themselves but I was wondering how I ignored the black beans.  The 4 slices of the Sweet Plaintains were delicious and thick juicy slices of the plaintain was perfect.  I wish i could have had a lunch partner to share to share the dessert like sweet plaintains. YUM!



With the smaller number of patrons due to the Coronavirus-19 there was a lot of space in the dining where the extra would be. The extra tables were removed, I felt like I was in an intimate cafe as opposed to the usual crowd of people I would normally expect in one of Gainesville's popular lunch spots.

Someone once told the GLOB Master that you can tell the originality of the food from other places by how many locals you could see in the dining room.  This lunch stop passes 'local muster test' easily by the number of South Americans you can find dining there any time of the day, or night.

The Pluses and Minuses of Mi Apa

Mi Apa (+) indicators: Perfect lunch stop with different sandwich, plates of Latin American delights, Fried Green Plantain and Flan.

Mi Apa (-) indicators: Crowded because of popularity.  Good wait staff moves customers in and out oif the dining room.

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