Green Chile Kitchen – San Francisco – James Meléndez / James the Restaurant Guy
January 27, 2011 Leave a Comment
I was wanting Green Chile Kitchen to be more than it turned out to be. Their website says “New Mexico Inspired.” I know New Mexican cuisine well and this restaurant unfortunately misses on several points. Better NM food is based on subtleness. There is no better dish to begin with than Green Chile Stew—it is easy to over spice and over power the base ingredient and that is what happened here–the potatoes should be soft and the stew meat should be tender and the green chile should not be overspiced and hence the entire dish can shine proudly. The salsas need more focus and the red salsa needs a slight red chile touch and the other salsas could use more New Mexico inspiration.The blue corn enchiladas were not inspired as they could have been. I asked for the Christmas version but it came out green only. I was hoping for refried beans and feather like Spanish rice but neither came out that way.
The sopaipilla should be large nearly pillow-like object and steamy warm. Large enough to be more of a bread than a dessert (thought sopaipilla and honey can be quite nice).
Overall the price points were high for this cuisine and the total experience could be uplifted with a few touches in the food department. I am not sure what “inspired” means? Does that mean one might eat at a French restaurant that is just merely inspired–wouldn’t one want a fuller experience?
I wanted the Green Chile Kitchen to be a place to go to beyond my kitchen. Occasionally I would prefer to eat New Mexico food out in San Francisco–looks like I will be eating NM food at home.
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