($65.00 plus Tax & gratuity per person)
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Guacamole Stuffed Vine Ripe Tomato with Blue Corn Chips
Don Julio Blanco Traditional Margarita Served on arrival
Sopa de Camarones. A Mediterranean Soup with a Southwestern Twist with Spicy Jumbo Shrimp, Serranos, Chopped Fresh
Tomatoes, Cannellini Beans, Macaroni and topped with Avocado
Don Julio Reposado Top Shelf Served
Chopped Grilled Vegetable Salad with a mixture of Romaine, Field Greens & Bibb Lettuce and tossed with a Cucumber, Celery &
Tomato Vinaigrette
Don Julio SilverPomegranate Margarita Served
Niman Ranch, Bone In, Chile Seared Pork Chop over a White Bean, Poblano & Lobster Puree, with Honey & Cider Collards
Don Julio Perfect Margarita with Agave Nectar Served
Caramelized Banana, Cinnamon “French Toast” with Fresh Cream & Powdered Sugar with a Combo of Maple Syrup & Agave Nectar
Snifter of Don Julio 1942 Served !!
Traditional Raffle will occur after Dessert service…
seek a responsible form of transportation !
In the 'hood December 28, 2007 by Cliff Bostock
Although we live less than a mile from Agave (242 Boulevard, 404-588-0006), it's been about a year since we dined in this very popular Southwestern restaurant in Cabbagetown. Part of the reason is that the restaurant is swamped most nights, with a wait. You should definitely make reservations.
We did manage to get a table last Monday night without waiting. It was cold that night and we ate in the larger dining room where owner Jack Sobel had fired up the homey fireplace. Agave is one-of-a-kind in our city. It pulls off a Southwestern ambiance without knocking your eyes out with one cliché after another.
We ate very well, as usual. We sampled a relatively new white-bean soup with serrano chilies, a strong flavor of rosemary and sundry vegetables. They were served with fried serrano bread that reminded me of spicy churros.
Order the soup, but don't miss the starter of beef and pepper tostadas – a remarkable set of textures and flavors from slow-cooked beef tenderloin and peppers marinated in a citrus-chili puree. You also get black-bean crema, an avocado-chili salsa, shredded romaine, a dusting of Parmesan, citrus sour cream and, of course, the crunchy tostadas. It sounds busy as hell, but it works very well.
We also ordered the Rio Rancho tacos starter – two soft tacos filled with red-chili pork, pintos, black-bean crema and hatch-green chilies over a green chili sauce. There's more, but you get the point: also complex and yummy but without the crisp texture of the tostadas.
I ordered the evening's special – four grilled diver scallops over habanero-spiked grits with roasted tomatoes. They were garnished with grilled asparagus. The grits went overboard for my taste. Their texture was too dense because of the heavy seasonings. Wayne, however, loved them and insisted on taking the leftovers home.
More, we ate more, including what is certainly one of the best meatloafs in town. It's made of ground veal, chorizo and green chilies, served with a mushroom demiglace over Yukon Gold mashed potatoes and collards made zingy by cider and honey. Finally, we took a few bites of a pork shank marinated in a dark Mexican beer with smoked jalapeños, served with a braised vegetable sauce and, on the side, more of the honey-cider collards.
We staggered to the car, with most of the last two dishes in takeout containers, and I managed to surprise even myself by wondering aloud how we'd forgotten to order any dessert.
Organic Blue Agave is much sweeter than sugar, but with a glycemic index of only 11 (sugar has a glycemic index of 68-85). In recipes, use 1/2 to 3/4 cup in place of 1 cup sugar. You may also need to reduce the amount of liquid, just as you would for honey. Use like honey in beverages or on cereal, bread, etc.
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Compounds derived from the blue agave fruit, which is used to make the popular hard liquor tequila, may help deliver drugs to the colon to treat colon diseases, such as irritable bowel syndrome (ulcerative colitis and Crohn’s disease) and cancer, a new study reports