Abiquiu Café to offer rotating regional American cuisines
When Joe Miltimore opened his homage to the cuisine of New Mexico earlier this year, his goal was to smother Chicago with red and green chile sauces. Apparently, he was too successful. "We were a little surprised by the number of comments about the homogeneity of our menu selections," he wrote in an email. "Several people commented that they would visit Abiquiu more often if we added entrées not smothered in chile sauce. Most of them said they like our smothered food, but they do not want smothered food every single time they visit us."
Miltimore is listening to that feedback—to an extreme. "Going forward, our concept will be to feature culinary experiences from four distinct regions of the United States," he wrote. "Every three months, we will drop one region and add another." (Every three months, huh?)
Those who want smothering have nothing to worry about: "We will never drop our New Mexico cuisine," writes Miltimore. Not to mention the fact that many of the new dishes incorporate the restaurant's sauce-smothering ethos.
The first three regional cuisines to join New Mexico on the menu are Low Country (deep-fried crabcake sandwich; "Frogmore" stew with andouille sausage and shrimp in Old Bay broth), Kansas City barbecue ("BBQ bells": bell peppers stuffed with ground beef and smothered in housemade barbecue sauce) and American Southwest (cheeseburger sliders....smothered in green chile sauce). There are two entrées from each region, plus Abiquiu's signature enchiladas and carne adovada (slow-roasted pork in red chile sauce, served with sopaipillas).
In addition to the menu reconcept, Miltimore is adding more extensive lunch options and expects to start serving alcoholic beverages (two draft beers, two types of margaritas, sangria) beginning June 18. Once the restaurant receives its liquor license, it will remain BYOB for wine only with a corkage fee.
Abiquiu Cafe (1034 W Belmont Ave, 773-577-3917) launches its new lunch menu launches June 7 and the new dinner menu June 8.