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 | brigette@companybonline.com
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 | brigette@companybonline.com
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 | brigette@companybonline.com
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 | brigette@companybonline.com
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 | brigette@companybonline.com