![]() ![]() So to cap things off, we’re taking a look back at some of our staff’s very favorite meals of 2022. Sure, we always end the year with some grumbling and complaints: We’re evenly split on whether QR code menus are great or egregious, and there’s no denying that getting a reservation at a favorite restaurant these days can feel like camping out for a sneaker drop.įor the most part though, being in restaurants this past year just made us happy. That included new spots, of course, but also the longstanding favorites that seem to only get better. My respect for how determined and creative restaurants remained through a triple wallop of pandemic, inflation and, you know, everything else has only been bolstered by how thoroughly good restaurants were in 2022. This was a spectacular year for eating out. Head here for all the stories in BA’s year in review. ![]() From the good (most popular recipes!) to the bad (least-favorite food trends!), we’re spending December looking back. I'll definitely be craving this beefy meal again soon, and when I'm back, I'll be hoping to run into Rihanna herself.That's all, 2022. I was also full halfway through my bowl and took the rest home for lunch the following day, so it was satisfying to get two full meals out of this one order. There were maybe one or two short rib chunks that were mostly fat, but the rest were that deliciously soft beef. ![]() There was a lot of meat, and I didn't feel cheated for paying nearly $30 which, unfortunately, happens more than I'd like while at restaurants. Everything I ate and drank tasted so fresh, and the lomo saltado was rich but not in an overwhelming way. The atmosphere can only do so much, though, in terms of a place being worth the hype - the food has to also be worthy of eating again, in my opinion. I never felt rushed during the hour-plus I was sitting there. The service was warm and welcoming from the moment I entered, and I got the feeling that it's a place where people go to relax, enjoy a long lunch, and catch up with a friend or coworker. I also got some notes of heat that came from visible chili seeds and flakes, but the spice was mostly muted.įrom the energetic atmosphere - which included a fun, made-for-mirror-pics bathroom mural - to the absolutely delicious food, I can see why Coppelia and its lomo saltado was a go-to for Rihanna whenever she was in town.ĭuring my visit, the restaurant was filled with mostly small parties of one and two - some tables had three diners. They brought unique acidity to the dish, which I appreciated. The skin peeled slightly to expose the fruit's jammy flesh. Tomato wedges held onto their firm interior while providing a softer texture on the outside. I loved the sweetness they added to the overall flavor profile, which was nicely juxtaposed against the bitterness of raw scallion used for topping. The onion was thin and floppy, but also firm at the center which added some crunch. Stir-fried onions and tomatoes also added to this deliciousness. The starch was cooked well, in my opinion, which meant they were all distinctly individual grains, but they were also slightly sticky, which provided more texture and moisture rather than dryness. It wasn't so much that I felt like I was being cheated out of other ingredients, but it was enough so that I could have some with every bite of the meal from start to finish. There was what I'd consider to be the perfect amount of it. Rice, tomato, and other ingredients make up Coppelia's lomo saltado.Īs I continued exploring the dish, I found the fragrant bed of white rice. I was able to taste the ginger and soy, but also the natural flavor of the beef. The exterior was textured from browning, but as soon as I closed my mouth around it, the strings of meat completely fell apart. ![]() I truly don't know that I've ever had meat that soft. I had a feeling it would be good, because it's Rihanna's favorite after all, but the softness was beyond what I could have imagined or expected. Next, I went for a cube of beef short rib. Despite being soaked in the soy ginger glaze, the potatoes retained their familiar, oil-fried flavor. The fries in this lomo saltado were soft from all the sauce, but bits of them were still crispy and firm, which added texture and helped this not turn into a giant bowl of mush. Whether they're on the side of a burger or stir-fried right into the dish like they were here, I'm going to be eager to dive in. It's hard for me to not immediately eat a french fry if it's part of the meal in front of me. Fries and beef short rib in the lomo saltado from Coppelia. ![]()
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