Bon Appétit

10 Things Chef Marc Quiñones Loves About Nob Hill Bar & Grill

October 15, 2015 by Joshua Lara

photo by Kori Kobayashi

1. The ambiance. From the moment you pull up and catch a glimpse of this restaurant the contemporary and modern design will appeal to you. With brick walls that give the place a metropolitan look and the giant fish tank hanging from the ceiling which adds a touch of originality, the decor is just flat out awesome. The retractable garage doors that separate the dining room from the patio are equally attention grabbing.

2. The bar. Wow… When you envision specialty hand-crafted cocktails and a jaw-dropping lineup of craft beers, this is the place your dreams will take you to. The new owner, Nicole Kapnison, has a passion for craft beer which is made evident by the impressive list of delicious beers she has put together. Whether it’s a super creative cocktail or a hard to find beer, you’re looking for, get down to the bar at Nob Hill Bar & Grill to find something different and exciting!

3. The new Owner: Nicole Kapnison. To be clear, Nob Hill Bar & Grill has always been a good place to drink and dine but with Nicole up to bat, the establishment as a whole has been elevated to a new level. From the aforementioned new beer and cocktail list to the new menu, one thing is very clear, this place has gone from a good place to eat to an absolutely fantastic restaurant & bar to see and be seen, any day of the week.

4. The Executive Chef: Philip Roybal. Having had the pleasure of watching this man whip up a few dishes on the line in his immaculate kitchen I can tell you, this guy can throw down! Chef Roybal cooks with flair and a passion that shines through every single dish. It doesn’t matter if he is cooking a signature entrée, or something as simple as a salad, his love and desire to please your taste buds is inspiring and can be tasted in every bite.

5. The ‘This Ain’t Yo Mama’s Meatloaf’. I’m just going to come right out and say it, this is my favorite thing on Chef Roybal’s menu without hesitation. In fact, this is arguably the very best Meatloaf I have ever had in my entire life! A really cool side note is that Chef Philip uses 100% New Mexico raised beef for this dish. As if that isn’t enough, he stuffs it with Mozzarella Cheese and wraps it in BACON! Applewood Smoked Bacon to be exact. Served with Garlic Mashed Potatoes, fresh vegetables and a delicious Shallot Gravy this dish is the perfect meal anytime.

“Aint yo Mama’s Meatloaf” photo by Kori Kobayashi

6. The service. Most would agree that the service at a restaurant can make or break the experience. Nob Hill Bar & Grill is the type of establishment which puts forth a highly commendable level of effort to ensure that each and every guest has the best service possible. From the second you walk into the restaurant you will encounter some of the best hospitality The Duke City has to offer. No request is too large at Nob Hill Bar & Grill. I thoroughly enjoyed the service and I am sure that you will too.

7. The freshness. Everything about this place has a bright fresh appeal to it and to me, quite frankly, that’s an exciting quality to encounter in a restaurant. It all sparkles, the walls, floors, and booths, it’s all so clean that you just want to sit there for as long as possible and soak it all in. That is a huge deal at eateries and it was very refreshing to see Nob Hill Bar & Grill at the top of the list of places I eat at that are extremely fresh and clean.

8. The support of local business. Whether it’s sourcing his vegetables, his meats or even baking his own breads, Executive Chef Philip Roybal goes to great lengths to ensure that your meal is as local as possible. It’s very important for Chefs to support their local farmers and butchers as much as they can because nothing builds a community better than when you support a local restaurant who supports their local farms. Practices such as this are what make a city as close knit as Albuquerque is.

9. ‘The Dirty Burger’. They tricked me into this one, and boy am I glad they did! I had just finished up sampling a bunch of Chef Roybal’s tasty cuisine when out walked Nicole with this HUGE beastly thing they call “The Dirty Burger” which consists of their own house blended beef patty, topped with Chile Con Queso, Chile, Frizzled Onions, Bacon, Beeronaise and Fried Egg! As full as I was I couldn’t help but take one giant bite out of it and that was when I tapped out! Juicy, full of flavor and flat out fun is what comes to mind when I think of this burger.

10. The overall presence, and contribution, in the city. I really feel like this place gets it right. From A to Z what Nicole Kapnison and Chef Philip Roybal are creating is a real winner. With the comfort of their guests at the forefront of their decision-making process, it’s no surprise to see them achieving as much success as they have. Nob Hill Bar & Grill brings a fresh, exciting and innovative approach to the Duke City dining scene and as a result, the entire industry benefits. Whether it’s going in for a quick bite to eat for lunch, going in for a fantastic alcoholic beverage or sitting down for an extended dinner, you are sure to have a great experience from beginning to end. I know I did. Hats off to a job well done.

Check out the video below to see Chef Marc Quiñones in action at Nob Hill Bar & Grill!

John Haas talks about ABQ’s Hidden Gems

June 19, 2015 by Joshua Lara

John Haas Chef at M’tucci’s Kitchina. Photo by: Martin Saenz

Are you looking for a nice light dinner to cook at home on a warm summer day? Seafood is always a great bet and fits the hot New Mexican summer like a glove. Where do you go to find it? What do you buy? Who do you trust to have great, high-quality products?

Let me give you the bad news first, 85% of the seafood being sold in our local restaurants and grocery stores is frozen. We are a landlocked state and there is no changing that. However, before you get too worried, heed my advice and all you Duke City fish lovers and pescetarians will be able to find some salvation in the high desert we call home.

Finding high-quality fresh fish in this market isn’t easy. Let me rephrase that: finding high- quality, fresh fish in this market is nearly impossible. Luckily for us, Nancy Chavez-Berg has managed to swim against the tide for the last few decades at Nantucket Shoals Seafood Market (just East of Sprouts, on San Mateo and Academy). Nancy typically stocks 10-13 different fresh fish which are brought in daily, Tuesday through Saturday.

King Salmon and Yellowfin Tuna are among her staples. On my most recent visit, other fresh selections included Black Cod, Ruby and Rainbow Trout, Petrale Sole, Alaskan Cod, Diver Scallops, Shrimp, and Swordfish. Nancy also informed me that Monkfish, a chef’s favorite, is one you’ll find there on occasion. With its sweet and delectable flavor, Monkfish is commonly compared to lobster.

When it comes to fresh fish, there are certain qualities that you should look for when you shop. As they should be, all of Nancy’s fish glistened moist and fresh. I found the quality of her fish to be leaps and bounds above what I’ve seen elsewhere in Albuquerque. The Swordfish had a bright ruby red bloodline that showed off its freshness as well as the skill with which it had been handled. A Swordfish, that is less than fresh, will have a bloodline that starts to become a dark dull red color which is a signal to quickly move on to the next choice in the display case.

Nantucket Shoals also carries a few hard to find, frozen options like Conch, Frog Legs, Scallops on the Half Shell and Gator Meat. When I asked her why she thinks there are no other fish markets in town, Nancy answered “it’s hard work, it’s really hard work.” With all that hard work comes a price, and at Nantucket Shoals it’s definitely a little pricier than you’ll find at your Smiths or Albertsons. Nantucket Shoals rewards its customers with high-quality fish brought to Albuquerque by a true fishmonger.

It’s not just worth the price, it actually makes me happy to pay it.

If you’re looking for a restaurant to which you can go to enjoy the highest quality fish around, at least in this chef’s mind, you would be best suited to head over to Sakura Sushi & Grill in Riverside Plaza just north of Coors and Montano. My mind was blown when I stumbled across this place, having been sent there by several friends who are sushi purists.
Co-Owner Jae Park took over ownership a year ago after working there since 2013. Since then, he has brought in two amazing Chefs-Kenny Lee and recently hired Shinichi Misawa (formerly of Kokoro) to help bring his vision to life.

Around the beginning of this year, he developed a premium fish program to bring in Sashimi and Nigiri that includes some of the freshest and highest quality options ever in Albuquerque. The fish runs as a special on Wednesday and is typically sold out by that Saturday. On my last visit, the selection consisted of Big Eye Tuna, Korean Halibut, Royal Yellowtail, Uni, Sockeye Salmon, White Sea Bass, and Golden Tile Fish. The fish is shipped live from across the world to Los Angeles where it is held until it is bought. Then, it’s either shipped live to the restaurant (if the restaurant has a way of holding it live) or on ice. From there, the whole fish is broken down and delivered to you, on your plate literally hours out of the water.

If the freshness of the fish was not enough to physically bring a smile to my face each time I have eaten at Sakura, the presence of their fresh wasabi nearly brought me to tears. A rarity in Albuquerque, fresh wasabi has a much softer, more palatable, and inviting profile then its aggressive, powdered cousin usually found in sushi restaurants. Jae has also started serving infused soy sauces, including garlic, serrano, mustard, sweet, and caramelized onion. Sakura has a clear vision of a restaurant with simple, straightforward flavors, offered with humility and respect. Have I mentioned the premium fish is outrageously good? The Royal Yellowtail was one of the best pieces of raw fish I’ve ever eaten, sharing that honor with Oysters I ate straight out of the ocean in Tasmania.

Now you know where to buy the freshest fish and a restaurant where you can eat it, let’s get back to cooking it at home for your fine dinner. I’ve always preached less is more, and good fresh fish is no different. Why would you want to spend $15-$20/LB for great fish and cover it up with heavy flavors or muddled ingredients? Depending on the fish, you’ll have to decide if you want to grill it or give it a nice pan sear. The lighter and flakier it is, the harder it will be to grill. I think most chefs would agree that a good pan sear is hands down the best way to develop flavor and seal in moisture with fish. Much like the dishes I serve in my restaurant (M’Tucci’s), the recipe below features very clean flavors, a straightforward approach and a nice balance of sweetness. Keeping the Argentinian influence from the Chimichurri in mind, a nice bottle of Argentine Torrontes is a great wine to pair with this.

Farro & Arugula Salad

1 Cup of Dry Farro – Cooked
1 Tbsp Olive Oil
3 Ears of Sweet Corn, Kernals Cut Off
1 Cup Cherry Tomatoes
3 Green Onions, sliced
Zest of 1 Lime
Juice of 1 Lime
2 Ounces of Arugula
Salt & Pepper As Needed

In a sauté pan, heat up olive oil and sauté sweet corn until kernels start to slightly brown. Add cherry tomatoes and green onions and cook until all items are warm. Remove from heat. In a mixing bowl, combine your cooked farro, the contents of your saute pan, zest and juice of lime, and arugula and mix to combine evenly. Set aside for plating.

Chimichurri Sauce

½ Cup of Italian Parsley, chopped
2 Tbsp of Fresh Oregano, chopped
4 Cloves of Garlic, minced
½ Cup of Shallot, minced
2 Tsp of Crushed Pepper Flakes
2 Tbsp of Red Wine Vinegar
1 Tbsp Lemon Juice
½ Cup of Olive Oil
Pinch of Salt & Pepper

In a mixing bowl, combine all ingredients and set aside for 15-20 minute before serving your food to let the flavors incorporate and mellow.

Pan Seared Fish

4 – 6 to 8 ounce fillets of Fresh Fish
1 Tbsp of Olive Oil
Pinch of Salt & Pepper

Preheat oven to 400F. Season fish moderately with salt and pepper, depending on thickness of fish. In a hot saute pan, add seasoned fish and sear until golden brown on both sides. Drain oil from pan and transfer pan to oven until fish is cooked to proper temperature. Each fish varies, so be sure to check with your fishmonger on what the best temperature is for preparation.

Written by John Haas, Photography by Kori Kobayashi

Chef Marc Quiñones on 10 Things he loves about Heimat House

June 15, 2015 by Joshua Lara

Marc Quiñones

When I first heard about this new Duke City eatery I was super excited because I knew that Albuquerque could always use something new, exciting and authentically original, and with Heimat House that’s exactly what I experienced…

1. Chef, owner and resident all-star Carri Phillis. From the second I was introduced by ABQ-Live CEO Josh VanLandingham I immediately picked up on her deep passion for what she does. She wasted no time telling me about her German roots and inspiration for her incredibly tasty recipes. She proudly resides from Heidelberg, Germany and it shows in all of her authentically distinct dishes.

2. The ambiance. Walking into Heimat House, the intoxicating aromas of authentic German cuisine smacks you in the nose. The dining room has a very nice and cozy feel to it as a result. Plenty of elbow room, yet you still feel close to your company.

3. The Schnitzel! For those of you who don’t know what this is, it is a thin, crispy piece of breaded and deep fried pork. Their version of the dish does not disappoint. In fact, the Schnitzel delivers a plethora of deep, concentrated flavors.

4. Hot, crispy and gooey bread… When I go out to eat I always pay close attention to the bread, so when Chef Carri told me that she baked her own bread, I was eager to taste it! All I can say is that it was so good I kept on eating it, and eating it, and eating it… With every course that I had, I made sure to have some of Chef Carri’s delicious bread.

5. The Beer Garden.. Is soon to be finished and boasts the most amazing selection of European and Novelty Beers. Talk about the perfect place to have a nice home cooked meal and enjoy a cold one! With over two dozen beers on tap, there is bound to be a beer that will peak your interest. There are a few beers on this menu that Carri worked hard to secure and that you will not be able to find anywhere else in the entire state of New Mexico.

6. The Bavarian Pretzel with Homemade BEER CHEESE!!!! Oh my sweet heaven was this dish unforgettable! The Pretzel arrives plump and hot with a moist interior. The Beer Cheese is warm, gooey and full of deep flavors. This is the perfect dish to snack on while enjoying one of their many awesome beer offerings.

7. My personal favorite, The Wurst plate. For under $7, a plate filled with a variety of different hand crafted sausages arrive at your table. Each one has its own distinct texture and flavor profile that keeps you digging in for more. Did I mention the bread?? Well make sure you ask for more because these sausages go GREAT with Chef Carri’s homemade bread.

8. Meatballs in Sour Cream. These huge round hunks of beef are probably the moistest and succulent meatballs I have ever had in my life. Served with German Noodles and a light Sour Cream sauce, this dish is perfect for sharing but it tastes so good you are going to want to keep it all to yourself!

9. Who likes cabbage? I do! And let me tell you, it’s very easy to try different styles of cabbage and not be able to tell them apart but that is certainly not the case with how Chef Carri does her cabbage. The texture is the perfect balance between soft and crunchy and the flavor is so right on the mark that you will not need a salt or pepper shaker.

10. Community. Chef Carri Phillis, who also owns Effex Nightclub in the downtown district of Albuquerque, has done wonders for the community not only by providing employment for many locals but by being involved in multiple initiatives to give back to the city she owns and operates in. When you take her humanitarian qualities and couple them with her elevated skill set, not only as a businesswoman but as a Chef, you’ve got an individual who is geared up for what she has already accomplished, great success.

Article by Marc Quiñones

Photography by Kori Kobayashi

Interested in having Chef Marc Quiñones write about your restaurant? Contact us at info@abq-live.com