#Review Hot damn! Last week, @meal_mn talked with @chefbenallen about his love of Sonoran food and his next @elnortekitchen pop-up; last night, his dinner at @cookstp delivered—big time. First, shout out to Eddie Wu for hosting this and countless other pop-ups at his restaurant. Now, four highlights from a six-course tasting menu that exceeded our already-lofty expectations:
1. Sonoran Hot Dog: Bacon-wrapped all-beef hot dog, cooked and raw onions, beans, mustard, mayo, salsa, and toasted bun—too much, right? Wrong! The flavors (umami, sweet, savory) made for a well-balanced, incredibly delicious dog.
2. Carmelo: An awesome surprise, the combo of arugula, Monterey jack cheese, duck confit, and buttery tortilla took us right to the edge of “too flavorful.” A few dabs of a sweet and tangy arugula and agave sauce gave this tarted-up quesadilla serious, and much appreciated, attitude.
3. Tostada: this crispy vegetarian course was a lesson in texture. The fried shell stood up to thick black beans, and the bell peppers and onions maintained their crunch. It didn't need meat to stand out. It was like an oversized nacho chip.
4. Churro: The meal’s finale was anything but basic. The fried dough was crisp on the outside with a generous amount of cinnamon, while it contained a less-eggy interior than most. What stood out even more were the sauces - a tangy, simple rubarb compote and a creamy, pudding-like almond delight that we finished off with our forks. [@paige_likeabook @redmedicine99] #MEALmn credit @rickdidora