doc191 - Hotel Andaluz
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191 - Hotel Andaluz
125 Second Street NW Albuquerque, NM 87102 hotelandaluz.com Front Desk: 505.242.9090 Reservations: 877.987.9090 Lucia: 505.923.9080 BEST Girl’s Night Out Ibiza at Hotel Andaluz The fire fountain at Ibiza is one of the showcase spots in this glamorous new bar. Also in the Top 5 Sandia Resort and Casino Amphitheater: 30 Rainbow Road NE, 796-7500, www.sandiacasino.com delights-inspired tapas menu—this hotspot is not to be missed. Hard Rock Hotel and Casino Pavilion: 11000 Broadway Blvd. SE, 877-747-5382, www.hardrockcasinoabq.com Ibiza at Hotel Andaluz: 125 Second St. NW, 877-987-9090, www.hotelandaluz.com/ibiza Sunshine Theater: 120 Central Ave. SW, 764-0249, www. sunshinetheaterlive.com Also in the Top 5: Burt’s Tiki Lounge, 313 Gold Ave. SW, 247-2878, www. burtstikilounge.com BEST Girl’s Night Out Ibiza at Hotel Andaluz When it’s time to kick up your high heels, ogle boys, and groove to the music, the Hotel Andaluz’s swank rooftop bar, Ibiza, is a one-of-a-kind experience in Albuquerque. Duke City divas know it. Ibiza overlooks eastern Albuquerque and the beautiful Sandia Mountains, and offers cocktails to whet your appetite, along with a Imbibe Cigar Bar: 3101 Central Ave. NE, 255-4200, www. imbibenobhill.com Q Bar at Hotel Albuquerque at Old Town: 800 Rio Grande Blvd. NW, 222-8718 One Up Elevated Lounge: 301 Central Ave. NW, 242-1966, www.oneupabq.com The Melting Pot Restaurant: 2011 Mountain Road NW, 843-6358, www.meltingpot.com BEST Guy’s Night Out Imbibe Cigar Bar into the humidor. Take your pick of one of Imbibe’s fine hand-rolled cigars, then head up to the patio to enjoy delicious libations and a smoke under the wide open sky. Most nights the bar hosts hot DJs and always offers cocktails that are among the city’s finest. Imbibe Cigar Bar: 3101 Central Ave. NE, 255-4200, www.imbibenobhill.com Also in the Top 5: Effex Nightclub: 100 Fifth St. NW, www.myspace.com/ effexnightclub Fox and Hound Pub and Grill: 4301 The Lane at 25 NE, 344-9430, www.foxandhound.com Marble Brewery: 111 Marble Ave. NW, 243-2739, www. marblebrewery.com Maloney’s Tavern: 325 Central Ave. NW, 242-7422 When boys will be boys, they can take a journey DEC. 2010 / JAN. 2011 | ALBUQUERQUE THE MAGAZINE 191 PAGE 2 OF 6 MEDIA INQUIRIES: Brigette Breitenbach | Company B Brand Marketing | Phone: 414.750.7298 | [email protected] 125 Second Street NW Albuquerque, NM 87102 hotelandaluz.com Front Desk: 505.242.9090 Reservations: 877.987.9090 Lucia: 505.923.9080 !¡!¡ dish the diners Madison Clark, Account Executive Michelle Trujillo, Eats Lucia Restaurant Albuquerque has a way with making old things new again, and Hotel Andaluz is no exception. The character-rich boutique hotel was opened in 1939 by Conrad Hilton—and was the tallest building in New Mexico at the time it opened (and the first with air conditioning). Over the years, it’s changed hands, but within the last five years, it’s undergone a $30 million renovation using only the greenest and most sustainable methods. With that, Hotel Andaluz and Executive Chef Israel Ortiz brought the food 316 and flavors of the Mediterranean to their upscale Lucia Restaurant, and our diners, Michelle Trujillo and Madison Clark, were able to experience the very best of what Lucia has to offer. Trujillo began her meal with the Hall Cabernet Sauvignon from Napa Valley ($12/glass), while Clark tried the Raia Cabernet Sauvignon from Castilla, Spain ($8/glass), and paired their selections with the Garlic Shrimp ($10) sautéed with lime and Madeira, and served with hardcrust bread. “The Hall Cabernet Sauvignon was a great, full-bodied selection from Napa and it’s nice to know that Lucia’s environmental consciousness extends into their wine selection, as Hall is produced from organic grapes,” Trujillo says. Both diners opted to complement their meal with salads—Trujillo with the Lucia House Salad ($8, hearts of Romaine and grana padano herbed croutons) and Clark with the Black Mission Fig Salad ($9, baby arugala, honey vinaigrette, prosciutto, and Vare goat cheese). Describing the salad as presented with “a plethora of colors,” Clark called it “symmetrical” in its appearance and said BENAVIDEZ the figs provided CASA a lightDEsweetness while the prosciutto added a salty element. For his entrée, he selected the New Mexico Heritage Ranch New York Strip ($38), a 14-ounce cut of meat, ancho crusted with Kaffir lime leaf buttered crab claws, avocado salad, and jalapeño marmalade. “I was intrigued initially by the jalapeño marmalade as a topping to the steak,” Clark says. “The first thing I noticed was the size and thickness of the cut, Photos by Don James/ATM Account Executive WWW.ABQTHEMAG.COM | DEC. 2010 / JAN. 2011 PAGE 3 OF 6 MEDIA INQUIRIES: Brigette Breitenbach | Company B Brand Marketing | Phone: 414.750.7298 | [email protected] 125 Second Street NW Albuquerque, NM 87102 hotelandaluz.com DEC. 2010 / JAN. 2011 | ALBUQUERQUE THE MAGAZINE Front Desk: 505.242.9090 Reservations: 877.987.9090 Lucia: 505.923.9080 317 PAGE 4 OF 6 MEDIA INQUIRIES: Brigette Breitenbach | Company B Brand Marketing | Phone: 414.750.7298 | [email protected] 125 Second Street NW Albuquerque, NM 87102 hotelandaluz.com Front Desk: 505.242.9090 Reservations: 877.987.9090 Lucia: 505.923.9080 and the jalapeño marmalade added a heat and smokiness to the steak.” Trujillo discovered far more than she bargained for about the restaurant, which is vegetarian friendly. As a vegetarian herself, she was surprised to find an entire weekly special menu dedicated to the chef’s vegetarian creations. She chose the Thursday special, the Marinated Portobello Filet ($25), truffled fingerling potato salad, wilted spinach, fresh basil, thyme, and basalmic reduction. “The weekly menu had a great variety with creative selections dedicated to every day of the week,” she says. “When my entrée arrived, it looked just as tantalizing as it sounded on the menu.” And to the pairing of the truffled potato salad and the Portobello filet, she says, “Who can resist something that has been truffled?” For dessert, the diners shared the Chocolate Fantasy for Two ($15)—chocolate mousse cup, chocolate ganache, and chocolate pot de crème, paired perfectly with the Churchill 10-year Tawny ($12). The pair, who work together as account executives at Univision Radio, talked about the upcoming weekend, work, and the welcoming atmosphere of the restaurant, which Restaurant Manager Nathan Claiborn says is important to the A few of the ot he you can find ratthings Lucia Restaura nt Paella Rock efeller, $12 Blue Point oyste Spanish chorizo r, Cherrystone clams, . Warm Spinac h Warm bacon vin Salad, $8 crumbles, shav aigrette, feta cheese ed red onion, kalamata olive Crisped Chile s Cauliflower ca an Sea Bass, $29 rp ac cio , pu rple Peruvian potato puree, saffron glace, cri sp artichokes Honey Glaz ed Muscovy Duck Breast , $26 Fava bean, tri-co pomegranate-b lored baby carrot, lueberry reduc tion Guava Pann Tropical fruit rela Cotta, $8 poppy seed tu ish, mango coulis, ille 318 WWW.ABQTHEMAG.COM | DEC. 2010 / JAN. 2011 PAGE 5 OF 6 MEDIA INQUIRIES: Brigette Breitenbach | Company B Brand Marketing | Phone: 414.750.7298 | [email protected] 125 Second Street NW Albuquerque, NM 87102 hotelandaluz.com Front Desk: 505.242.9090 Reservations: 877.987.9090 Lucia: 505.923.9080 DEC. 2010 / JAN. 2011 | ALBUQUERQUE THE MAGAZINE Photo by Don James/ATM Taste the Mediterranean at Lucia Restaurant at Hotel Andaluz. Page 316 Lunch with... p. 314 | Eats p. 316 | Eats, Etc. p. 320 | From The Vine p. 322 | My Favorite Recipe p. 326 | Bites p. 328 ABQ Dish 313 PAGE 6 OF 6 MEDIA INQUIRIES: Brigette Breitenbach | Company B Brand Marketing | Phone: 414.750.7298 | [email protected]
