![]() ![]() The meatballs were paired with a curried margarita made of Corralejo Anejo, muddled curry neem leaf, and fresh lime. It was hard to play favorites with this course, both meatballs were thoughtfully composed and delicious. The Kobe beef meatball was served with a spicy salsa brava and roasted shallot aioli, while the lamb meatball was topped with curried yogurt, caramelized onion marmalade, and oregano chimichurri. The next course was Albondigas Dos Caminos, or “meatballs two-ways” for those who don’t hablar Español. A pour of Reposado was served alongside the margarita for tequila connoisseurs to swish and taste, and for pirates like me to take a shot. Like a fine wine, the Reposado was aged for four months on three different kinds of oak-French, American, and Mexican. The stuffed and wrapped shitake was my favorite component.Ī grape-nilla margarita made with vanilla bean infused Corralejo Reposado and green grapes was served with the first course. I inhaled both my portion and The Astronomer’s because my boy don’t do ‘shrooms. The tart and earthy ceviche paired excellently with the hearty bread. ![]() The meal kicked off with an hoja santa-wrapped shiitake perched atop grilled bread with mushroom ceviche, caramelized leeks, Oaxacan string cheese, and salsa verde. After traveling with him and Border Grill manager Doug Rausenberger through Baja this past summer, it was great to finally sit down and experience their food. The menu for the evening was designed by Executive Sous Chef Raymond Alvarez. With tequila flowing freely, we were all BFFs by the end of the night.įirst up in the drinks department was a classic margarita served in a salt-rimmed glass. They’ve been fans of the Two Hot Tamales since their City Cafe days. To my left were two fun kids on their seventh date, and to my right were a group of three Border Grill regulars, or rather Mary Sue and Susan regulars. The Astronomer and I were seated at a large communal table, one of five set up in the main dining room for the event. As someone who lists “bright colors” as an interest on her Facebook profile, you bet your boots I was digging the “urban cantina” atmosphere. Every inch of space from floor to ceiling is painted in vibrant and bold hues. The vibe at Border Grill is colorful in every sense of the word. The Astronomer and I attended the dinner as guests of the restaurant. The cost was $45 per person, or $38 for Border Grill Locals Club members. ![]() The event I attended was a four-course affair featuring five different margaritas made with Tequila Corralejo. I had so much fun.īorder Grill, chefs Mary Sue Milliken and Susan Feniger‘s upscale, modern Mexican food restaurant, hosts margarita dinners several times a year. The morning after, or more accurately the afternoon after, attending last week’s margarita dinner at Border Grill in Santa Monica, I was smiling from ear to ear. In a city where food bloggers are spoiled with meals out on the town nearly every night of the week, it’s rare that I attend an event so seriously kick ass that I wake up the following day with a goofy grin permanently planted across my face. ![]()
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