Did you catch SFR's food coverage this week? It's all about a new-ish food truck here in Santa Fe called Bruno's that hangs around the Santa Fe Brewing Company (and, smartly, a local dispensary). Did you also catch the cover story essay about the guy who almost went vegan but couldn't because of pizza? All this had a mesmerizing pizza hypnosis affect on us, and we started thinking about how damn much we love pizza. It's basically the perfect food. We even love the stuff that stuffy East Coasters deride because pizza is apparently only supposed to be made one way—whereas we're like, "It's cheese and sauce and dough, shut yo mouth!"
But where do we get it? Well, as we mentioned, we're pretty open—however, we'd like to talk about two of our favorites.
First place on the list goes to Pizza Centro. It's thin, it's floppy, it's oh-so-cheesy and, also, it's affordable. It's even good on day two (which we can't say for some other places, like Dion's) and is all picturesque and everything. Our top tip? Grab a slice during lunch hours or take home one of a dozen meaty or veggie styles. Into it. They even have three locations: one downtown, one on the Southside and one in El Dorado. Woah.
Meanwhile, Pizzeria and Trattoria da Lino (we may have mentioned them before) sticks to the traditional Italian style courtesy of owner Lino Petrusini. Our top pick? The margherita (yeah, it's stripped down) with buffalo mozzarella. It's extra saucy, wood-fired, fantastic.
How about you, Forkefeans? Where's your favorite? Do you make it at home? Any tips? What do you vegans do (did we mot mention we failed at veganism?) when we all know vegan cheese is disgusting? Drop a line.
Also
-We're plugging our food-themed Instagram account again (@theforksfr). Partly because we think it's cool, partly because we derive our sense of self-worth from our number of followers. Go to there.
-It's tonight (being Thursday April 19), so you'll have you'll have to hurry, but Arroyo Vino is doing a New England Clam Bake. Say what?! There are apparently house-made salt & vinegar chips (gasp!) and steamed lobster tails and clams and … oh, why did we give up meat?
-The folks from mealthy.com (which we're not sure if we're supposed to pronounce like "melth-ee" or "meal-thee") dropped a line to let us know they're fans, but also that they've got a kickass recipe for a no-knead white bread with just four ingredients. Check it here and let us know if you make it. Send photos. We know this is usually the local-centric part of The Fork, but we couldn't wait to tell you we have fans.
-Before we forget, we wanted to say that last week's mention of Chick-fil-A was not an endorsement so much as a thing that is happening. Like many of you, we're not pumped on their feelings about LGBTQIA+ issues and think anyone thinking of applying for a job there should be made aware. The Fork fully understands that not everyone gets to love or even choose what kind of jobs they have, and that we'll stay with you and fight the power until our blood turns brown on the rocks of glory.
-Speaking of chain restaurants, Outbeak Steakhouse (who had those commercials … you know the ones) tells us they'll be christening a new Santa Fe location at which you can hang out, get loose, etc. Let's go to the reel:
More Tidbits
-We're pretty into Seattle-based artist Patrick Nguyen's gorgeous menu art and enjoyed learning about his process.
-If that's not enough Seattle for you, check out this crazy robot-run Japanese joint in the Emerald City (we almost went with a Frasier joke, but that would have been, like, 20 years too late). The Fork refuses to abbreviate the term "hat tip," but we will say that we heard about this stuff from Seattle alt.weekly The Stranger, which is a cool paper.
-We also just love Seattle because many a noble octopus calls it home. As you may recall, The Fork loves octopuses. And yeah, we're consciously not saying "octopi." Let's go to the reel:
–White Castle, which you may recall as the back-East burger chain that re-unleashed Doogie Howser on the unsuspecting denizens of Earth, has gone veggie … at least a little bit. Eater.com reports WC is layin' down plant-based burgers, an exciting new trend for people who want to be vegetarians but are so weak.
-Elsewhere, Bon Appetit weighs in on the high-stakes world of vegetables that have slightly different names (such as the landmark scallion v. onion case of 1997).
-Meanwhile, we're hearing that nothing is safe to eat anywhere as E.coli-tainted lettuce has spread across 11 states and something like 200 million eggs were recalled by Indiana's Rose Acre Farms. Dammit. The Fork loves eggs.
-Over on msn.com, find a fascinating read about what happens to food items grocery stores can't sell and feel terrible about yourself and this country.
-Then take a little trip across the pond where, in France, it's illegal for grocery stores to create food waste.
Finally
We got some great feedback this week, from concerned Chick-fil-A anti-fans and lovers of patios like the one at Harry’s Roadhouse, to the guy who wants us to remember to eat, drink and be merry. He’s not wrong, but believe us—The Fork is plenty merry.
A TOTALLY SCIENTIFIC BREAKDOWN OF THIS WEEK’S LETTERS
Number of letters received
24
Number of those we cared about
Eh, like 7 or 8 tops
Most helpful tip of the week (not edited for content)
“What you think you know might not!”
Number of words to the late-’90s Outback Steakhouse commercial song we remembered
Every. Last. Effing. One. Of. Them.
Actually helpful tip (more like a reminder) of the week
Flying Tortilla is an awesome Southside sister restaurant to The Pantry.
Number of times y’all ALMOST made The Fork Cry
Zero. Everyone was nice this week, and we appreciate it!
As for this week, how about shooting us some ideas. It’s hard to keep it forky, at least in the way we like.
Fork yes, with love
The Fork
