Monday, May 12, 2014



There are several things I have come to expect about any establishment in which Chef Shawn Cirkiel is involved. The place will be stylish and attractive, the food will be fantastic, and the service will be stellar. So it was with these expectations in mind that I eagerly went to chavez. So how did chavez do? Well my fine readers read on to find out. The restaurant itself was beautiful to look at. Lots of clean lines and stylishly decorated without being in your face. The service was fantastic and it alone might be enough to bring me back. As for the food, well it was....just keep reading my lovelies!

We were of course excited about the opportunity to check out chavez and our server Desirae really helped make the evening perfect. She picked our coursing menu on the fly and knew every detail of every dish served. The service was exactly what you want: there when needed but otherwise invisible. And each course she brought to us was fantastic.

We started with the baby back ribs and empanadas. The empanadas were a fabulous vegetarian offering. Fried masa dough stuffed with black beans and Oaxaca cheese (pronounced Oh a haca) and served with a delicious salsa verde (green sauce). As for the baby back ribs...well I still dream of them. They were perfectly cooked; the meat fell right off the bone. Normally I'm not a huge fan of sweet ribs but I gladly make an exception here. The agave glaze was sweet without being cloying. The ribs were a little sticky from the glaze but not to such a degree as I've usually seen, where the ribs are bathed in sticky, cloying syrup. No, these were near perfect. This will be my appetizer of choice from here on out.

Next was one of the best fruit salads I have ever had. I think what sent it over the top for me was its simplicity. It was Just some mango, jicama, lime juice, and a little chili powder. It was sweet, tangy, a little spicy, and just playful enough to leave a smile on my face!

Mahi Mahi
For our entrees we were served Blade Steak al Pastor and herb crusted mahi mahi. The Blade Steak was hands down one of the best pieces of pork I have ever had. It was served with roasted radishes, tomatoes, and onions and will probably be my go-to dish.

Next was the Mahi Mahi. There two fish meals that I will always remember. One was a 30 inch trout that I pulled out of Flathead Lake in Montana when I was about 14. The other was the trout I had Andiamo, and now I have to add a third to that list. This was one of the most perfectly cooked pieces of fish I have had. I have cooked mahi mahi a few times myself and have never managed to get these kind of results. It was served with a nice salsa negra, which reminded me of a mole poblano, turnips, pineapple, and scallion.

Cafe Cake
To finish things off my daughter and I split the Cafe con Leche. It was a plate with cafe cake, cajeta, chocolate espresso sauce, cocoa nib ice cream, and a chocolate crumble,

To everyone at chavez, thank you for a fantastic evening. And to Desirea, your service made a great evening absolutely fantastic.

Official AFJ rating- 5 points of the Lone Star  

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