I often daydream about what it would be like to have every possible ethnicity is represented in my neighborhood’s restaurant scene. That may never happen, but we just got one step closer with the grand opening of Guanaco’s Pupuseria on Broadway. I love pupusas so this news is quite exciting. Pupusas are El Salvador’s most notable dish. They are thick handmade tortillas stuffed with a variety of fillings ranging from chicharrón (ground pork) to refried beans to cheese with loroco (a tropical vine flower). Most commonly, pupusas are made using corn masa although some regions in El Salvador use rice flour. They are traditionally served with curtido, a lightly fermented cabbage slaw. I personally love having them for breakfast with refried beans, scrambled eggs, hot sauce and sour cream.

My primary experience with pupusas thus far has been at Salvadorean Bakery in Seattle’s White Center neighborhood. Their pupusas are dense and hearty. By contrast, the pupusas at Guanaco’s are very soft and practically overflowing with fillings. The thin, slightly charred exterior of the tortilla is just strong enough to hold in the soft, melty center. While I prefer the denser pupusas at Salvadorean Bakery, Guanaco’s pupusas are tasty and I’m certainly not going to complain about cheap pupusas a few blocks from my apartment! In addition to pupusas, there are plenty of other tempting items on the menu including fried plantains, yucca fritters, baby corn tamales, dessert empanadas and pastelitos (fried corn flour pockets filled with beef, onion and carrot). Everything at Guanaco’s is super cheap so there is no excuse not to try something new with each visit.

Guanaco’s is located at 219 Broadway E. Suite 14 (inside the Alley Mall).

After enjoying so many delicious dishes at Leaky Palapa in Xcalak, I was relaxed and in the mood for something mellow to sip on. Owner Linda must have been reading my mind because a moment later she delivered a sample of Agavero to our table. It was a perfect liqueur for the occasion: sweet, smooth and bursting with flavors of tequila and caramel. I wasn’t ready to jump through all the hoops required to bring a souvenir bottle home. Luckily, Agavero is more readily available than I expected, and I was able to pick some up at my local liquor store. Agavero is a blend of reposado and añejo tequilas mixed with essence of Damiana flower. Damiana is indigenous to Jalisco, the same region where tequila is made. Mexican folklore claims that Damiana was used in the original margarita. Damiana has a reputation as an aphrodisiac, and the makers of Agavero really play this up in their marketing. If you can look past the cheesy references to love and romance on the packaging, you might enjoy this sipping liqueur. Agavero has more bite than other liqueurs, and the tequila flavor is quite pronounced. It would be foolish to think of this as tequila however. It is very sweet and would never be mistaken for anything other than a liqueur. I don’t have much of a sweet tooth so I can’t picture myself drinking Agavero straight very often. It does make one fine margarita though. I simply replaced the triple sec in my standard margarita recipe with Agavero. The resulting margarita had a subtle floral aroma and a richer tequila flavor. I’m sure there are countless other cocktails that could benefit from a splash of Agavero. I went to Mexico expecting to try lots of different tequilas; I did not expect to discover a delicious tequila liqueur!

After a few days in Tulum, Robert and I headed south to the sleepy village of Xcalak. Just north of the Belize border, Xcalak is slowly being discovered as an ecological tourist destination. The second largest barrier reef in the world sits just offshore making Xcalak an ideal spot for fishing, scuba diving and snorkeling. This pristine area has been designated a Mexican national park. Despite its beauty and recreation opportunities, environmental restrictions limit development in this area so it is unlikely Xcalak will ever experience the large scale tourism of such places as Playa del Carmen and Tulum. There also isn’t much beach in Xcalak (the barrier reef keeps the waters around Xcalak fairly still). If you like long, sandy beaches and crashing waves, stick with the more populous northern Yucatan. If, on the other hand, your idea of fun includes chilling out in a hammock surrounded by unspoiled wilderness and the clearest turquoise water you’ve ever seen, then Xcalak might just be the place for you! It takes about three hours to get from Tulum to Xcalak. The drive is long, but enjoyable. At times, it feels as if you are in the middle of nowhere; nothing but green jungle for miles and miles. We even spotted a jaguar with cubs on the side of the road!

We stayed at a cute, four-room hotel called Casa Carolina. The owners, Bob and Caroline, are lots of fun. Caroline makes delicious muffins for breakfast every day, and Bob will entertain you with stories and his magical margaritas in the afternoons. They are very helpful in arranging any tours or activities you may be interested in. We took a boat tour one day to Chetumal Bay and Bird Island, home to a wide variety of nesting birds. We snorkeled among the coral heads near the reef, kayaked, biked and spent plenty of time relaxing. We also met the most wonderful group of people during our trip. We became fast friends with the other guests staying at Casa Carolina and would meet up with them for breakfast in the morning and again for drinks in the afternoon. It was like summer camp. Another surprise was all of the fantastic food! Unlikely as it seems, a small foodie movement is sprouting in Xcalak. Delicious food in the middle of the jungle – could there be a more perfect vacation for me?

The biggest surprise was Porfirio’s Clubhouse. I do plenty of restaurant research before any vacation, but this place did not show up on my radar. The Clubhouse highlights organic, locally sourced ingredients. It is open Sunday through Tuesday only and is located 9 kilometers up the beach road from Xcalak (look for the sign with the skull and cross bones). The Clubhouse has a great ambiance. It is dark and intimate with only five tables and a few more seats at the bar. It seems fancy at first, but this is Xcalak so of course there was a dog running around the restaurant and another perched on top of the bar. We started off with the Tortilla Española and a delicious heirloom tomato and goat cheese napoleon. For our entrée, we split the Paella Yucateca, a delectable dish of rice and locally caught shrimp. Delicious food aside, the most exciting part of the meal was the mescal tasting! The owners, Jamison and Jennifer, have collected a variety of fine mescals from the Oaxaca Valley. I was served three samples. First up, tobalá: a small batch mescal made from wild agave that is distilled as soon as it’s picked to preserve its fresh flavor. It tasted like new bicycle tires, in a good way. Next, I sampled a pechuga. This unusual mescal is distilled with fruit and a raw turkey breast. Yep, raw turkey breast (hey, it’s better than a worm…I think). The turkey breast is said to give the mescal a richer mouth feel. We joked with Jamison that it tasted like Thanksgiving. Finally, I tried an añejo which had been aged for seven years. I liked this one the best; it tasted like a fine scotch. I’m going on the record with a prediction that mescal is going to be the next big thing.

It didn’t take long for our next surprise to arrive. While we were relaxing and enjoying our ocean view, Caroline came running up the steps announcing, “The tamale truck is here! Fresh, homemade chicken tamales for 12 pesos each!” I knew there was a grocery truck that came by several times a week, but I did not expect a tamale truck! There was also a dessert truck later that same day which lead me to wonder what other trucks there might be (A shrimp ceviche truck, perhaps? Oooh, or how about a fresh coconut ice cream truck?) We picked up four tamales and a little baggie of homemade salsa. Although we wanted to devour them on the spot, we actually saved our tamales for the lunch the following day. I steamed the tamales and then served them with the salsa and an avocado I had brought with me from Tulum. Golden masa filled with moist shredded chicken all wrapped up in a banana leaf – simple and delicious! Robert has always said that tamales are the perfect food. In this case, I think he was right.

The foremost foodie restaurant in Xcalak has got to be Leaky Palapa. I had heard wonderful things about this place before our visit so I knew I wanted to check it out. In fact, I made sure to plan our trip so that we would be in Xcalak during the days that Leaky Palapa is open (Thursday – Sunday). Two of the other couples staying at Casa Carolina were planning on going to Leaky Palapa the same night we were, and Caroline called to merge our reservations with theirs so that we could all eat together. This worked out perfectly! Since there were six of us, we basically ordered everything on the menu and shared it all. Robert loves eating family-style, and I love getting to try as many different dishes as possible! Leaky Palapa’s menu rotates depending on what is fresh that week. Not surprisingly, the menu relies heavily on seafood and tropical ingredients. We started off with appetizers and a Caesar salad that was served attractively in a baked Parmesan cheese ring. Our entrées ranged from pork tenderloin crusted with huitlacoche to grouper with a tequila-lime glaze to “seafood a la nage” (mixed seafood simmered in a rich coconut broth). We finished the meal with bread pudding, mango and lime sorbet and a Oaxacan chocolate torte. Everything was very fresh and expertly prepared. The food all went so amazingly together that I really can’t name a single standout dish. Prices at Leaky Palapa aren’t particularly cheap, but sharing fantastic food with such great people made it worth every penny!

On our last night in Xcalak, a bunch of us piled into a car and headed to Toby’s Restaurant for taco night! Toby’s taco night occurs every Friday and is a popular event in Xcalak. Toby is a friendly local who will come over to your table to introduce himself, tell a few jokes and explain how taco night works. It is simple: you have a choice between homemade flour or corn tortillas and a variety of fillings including beef, pork, chicken, fish and shrimp. If you can’t make up your mind, order mixto: one of each. Once you get your tacos, be sure to visit Toby’s salsa bar which offers up many different salsas as well as fresh sliced radishes and roasted onions. I ordered two shrimp tacos and two fish tacos. The food was all very tasty. The fish in particular was incredible; moist and super fresh. We had a blast at Toby’s. Not wanting the fun to end there, we decided to pick up some extra cervezas to take back to Casa Carolina with us. We sat out on the dock for hours, drinking beers with our new friends and watching the bioluminescent glow worms sparkle in the water below us. It was a perfect final night in Xcalak!

Robert and I just returned from a week in the Yucatan Peninsula. The first stop on our itinerary was Tulum. Located approximately two hours south of Cancun, Tulum is known primarily for its striking pre-Columbian Mayan ruins. Tulum’s ruins are smaller than other Maya sites in the vicinity, but it is the setting – high upon a cliff overlooking the turquoise blue sea – that sets these ruins apart. Tulum also has beautiful white sand beaches making it an ideal destination for tourists. Long-time visitors will tell you how much Tulum has grown over the years. That may be true, but we still managed to find plenty of small town charm in the form of friendly locals, quaint sidewalk cafes and an unhurried pace.

We stayed at Cabanas Copal which is probably best described as one step above camping. Copal’s rustic huts don’t have electricity and are very open to the elements. If the idea of finding a crab hiding out in your bathroom or bats sleeping in the thatches above you isn’t your idea of fun, you should probably look elsewhere. What Copal lacks in creature comforts (human creatures, that is) they more than make up for with their beautiful surroundings. Our cabana was located on a small cliff above a lovely, secluded beach. Imagine falling asleep to the sound of the surf and waking up to a beautiful Caribbean sunrise each day. Copal’s bar, set right above the beach, proved to be the perfect spot for sipping margaritas and Leon’s (Robert’s new favorite Mexican beer). I would skip the food, though; they offer pretty typical, uninspired beach cuisine. Fortunately, for us, there were plenty of delicious restaurants nearby.

We ate breakfast twice at Trece Lunas, a little coffeeshop/art gallery located not far down the beach road from our cabana. It is a friendly, laid back place that is quite popular with tourists in the area. Although they serve lunch and dinner, breakfast seems to be the name of the game here. Breakfasts at Trece Lunas are tasty, wholesome and reasonably priced. I enjoyed the tropical fruit with yogurt and granola one day and eggs poached in “Trece Lunas sauce” (a spicy tomato sauce) another day. Robert had the chorizo scramble his first day and followed that up with French toast the next day. Their sandwich board boasts “the best coffee on the beach.” I didn’t try all of the coffee in Tulum, but I can report that the coffee at Trece Lunas was pretty darn good. If you are looking for a nice, relaxing place to start your day, Trece Lunas is a great choice. I’d recommend getting there early as we watched it fill to capacity on both our visits.

Antojitos Dona Tere is a small sidewalk stand in Tulum Pueblo that specializes in masa-related snacks (antojitos means snacks in Spanish). Sopes, tacos, tostadas; they have it all. This place is popular with the locals so you may have to wait for a table (there are only three). Our waiter didn’t speak any English, and our Spanish is embarrassingly minimal, so we ordered by pointing at what the people next to us were eating. I later learned that what we had are called huaraches. Huaraches are flat, oval masa cakes that are grilled and then topped with various ingredients. They are named after the popular Mexican sandals that they resemble. At Antojitos Dona Tere, the huaraches come topped with refried black beans, cheese and your choice of one or two toppings. Robert ordered puerco (pork) and I had the nopal (cactus). I also ordered an agua de Jamaica (hibiscus tea). What a delicious meal! The grilled masa had an amazing toasted corn flavor, and the toppings were hearty and delicious. The accompanying salsa was very spicy; luckily they serve plenty of sour cream on the side which helps to cool the burn. The only downside was that the huaraches were a little tough to eat. I had a hard time getting my knife through the crispy bottom layer of masa. Something smaller that could be picked up, such as a sope, would have made things easier. Still, it was hard to find fault with this scrumptious meal.

We stopped by El Mariachi for a beer one night and decided to return for lunch after hearing such wonderful things about their chicken tacos. Like Antojitos Dona Tere, El Mariachi is located in Tulum Pueblo. Eating in town, far away from the touristy beach zone, you get a better mix of locals and tourists. El Mariachi is a fairly large restaurant with an open kitchen where you can watch your food being prepared. The menu is extensive and features many typical Mexican dishes as well as a few surprises. Robert, naturally, ordered the chicken tacos. I opted for the tostadas de camaron: crisp corn tortillas topped with guacamole and fresh shrimp ceviche. The ceviche was very light and refreshing. With a chilled Mexican lager, the tostadas de camaron made for a near-perfect lunch.

On our last night in Tulum, we headed out to El Tabano for a more “upscale” meal (upscale in Tulum terms meaning wear your nicer flip flops). El Tabano is located across from the Hemingway resort, a couple of kilometers down the beach road. The foodies on Chowhound rave about this place so of course I had to check it out. Despite being right next to the road, it has a very romantic, intimate atmosphere. The majority of tables are set in an outdoor garden. Twinkly lights and candles provide ambiance. The chalkboard menu is written in Spanish and features unique dishes inspired by Mexican ingredients. The staff are more than happy to discuss the menu and to help you choose your dish (which is a good thing since the menu is in a rather awkward location behind a couple of tables – to read it, you basically have to hover over some poor souls trying to enjoy their meals). We started off by sharing potato croquettes and a mixed vegetable salad. Robert had the pork in achiote: slow-cooked pork served in a rich, deep red sauce seasoned with just a hint of cinnamon. He described it as a cross between New Mexican carne adovada and a Moroccan pork stew. I ordered the camaron havanero: seared prawns on a bed of caramelized onions and tomatoes topped with a large dollop of some sort of spice paste. I have no idea what was in the spice paste, but its complex, sweet, spicy flavor complemented the juicy prawns perfectly. It was a delicious meal overall and a fantastic way to close out the Tulum portion of our trip!

I’ve always enjoyed the Olympics. This year’s games are even more exciting because they are being held just up the road from me in beautiful Vancouver, British Columbia! To celebrate opening ceremonies, I wanted to make a special cocktail appropriate for the occasion. What could I make? A quick internet search revealed a whole slew of ideas. Bars across Canada have been whipping up Olympics-themed cocktails right and left in honor of the games. Though inspiring, the majority of these drinks just weren’t practical for me to make at home. Most required tricky preparations or obscure Canadian ingredients. I’m too chicken to light a drink on fire in imitation of the Olympic torch, and I’m pretty sure I don’t have any smoked buffalo-infused vodka in my liquor cabinet.

Instead, I decided to keep it simple with a Maple Leaf Cocktail. A variant of the classic whiskey sour, the Maple Leaf blends bourbon, lemon juice and maple syrup (Canadian maple syrup, of course). Since it was a special occasion, I used Booker’s bourbon. Despite being a jaw-dropping 126.9 proof, Bookers is incredibly smooth. It’s great on its own and makes for one mighty nice Maple Leaf Cocktail. The maple syrup plays off the bourbon really well in this drink, and there is just enough lemon juice to brighten things up. The Maple Leaf Cocktail isn’t a Canadian drink per se, but sipping one while watching the mounted police carry the Canadian flag into BC Place, it seemed like the perfect choice!

Maple Leaf Cocktail

1 1/2 ounces bourbon
1/2 ounce pure maple syrup
1/2 ounce fresh lemon juice

Place all ingredients in a cocktail shaker with ice. Shake and strain into a cocktail glass. Makes one drink.

After my success on the first night, I was on the hunt for something to make in celebration of the first full day of competition. When I stumbled across a drink called The Canadian Cocktail, it was settled. Once again, it was so simple and seemed to fall right in line with my cocktail preferences. The Canadian Cocktail features Canadian whiskey mixed with Triple Sec, simple syrup and bitters. It was a bit sweeter than I like but was still very tasty. I used Pendleton whiskey which is fairly sweet on its own; knowing that, I could have dialed back on the simple syrup. Next time, I will try it with less simple syrup and a high quality orange liqueur such as Cointreau.

Canadian Cocktail

1 1/2 ounces Canadian whiskey
1 1/2 teaspoons Triple Sec (or other orange liqueur)
1 dash bitters
1 teaspoon simple syrup

Place all ingredients in a cocktail shaker with ice. Shake and strain into a cocktail glass. Makes one drink.

I was looking for a way to ring in Vancouver’s 2010 Winter Olympics; what I found were two simple, tasty cocktails that can be enjoyed anytime. Next up, London 2012 (gin and tonic with a scotch egg, perhaps)?

My parents called me at work the other day and said excitedly, “We’re downstairs! At that waffle place!” Huh? Oh yeah, that waffle place. The one right below my office that I walk past nearly every day. Sweet Iron Waffles has been open for several months now but, for whatever reason, I had never thought to check it out. Today, I decided to remedy that. Sweet Iron serves what are known as Liège Waffles, a type of Belgian Waffle. Liège Waffles are richer, denser and sweeter than the Belgian Waffle most Americans are familiar with. They are made from a brioche-like dough and contain chunks of pearl sugar which caramelizes on the outside of the waffle while it cooks. Liège Waffles are sold by street vendors all over Belgium. I opted for a plain waffle my first time out in order to get the purest sense of what a Liège Waffle truly tastes like. It reminded me more of a sticky bun, than a waffle. It was yummy but very sweet. So sweet, in fact, that I really can’t imagine getting one topped with anything sweet (the bacon-topped waffle, on the other hand…) Sweet Iron’s waffle toppings range from the expected – chocolate, strawberries, etc. – to the more unusual such as bananas brûlée with caramel or brie and basil. They also offer seasonal waffles; current choices include cranberry-orange and date-blue cheese. The date-blue cheese waffle sounds awfully tempting. I might need to convince a co-worker to split one with me as an after lunch snack!

Robert and I had a fantastic dinner last night at Anchovies & Olives. Halfway through, we had already declared it the best meal of the year! Like many dining establishments, Anchovies & Olives was doing a special prix fixe menu for New Year’s Eve – five courses at $75 per person. That’s not cheap, but in this case it ended up being worth every penny. Each course came with a choice between two different dishes. We decided to keep it simple and order one of each to share. Might as well sample everything, right? Highlights for me included the tiny kusshi oysters topped with green apple ice, the hamachi crudo (raw yellowtail served with blood oranges, shaved beets and horseradish) and the seared arctic char with trumpet mushrooms and braised radicchio. Robert enjoyed the escolar crudo which came topped with spicy coppa, persimmon and arugula. Our favorite dish of all, however, was the squid ink spaghetti with sea urchin, mussels and bread crumbs. The pasta – made fresh in house – had a wonderful firm, chewy texture. Combine that with super-sweet mussels and perfectly crunchy fried bread crumbs and you end up with one truly unforgettable dish. Talk about closing out 2009 on a high note!

Inspired by the Spanish cooking class Robert and I attended last summer, my family decided to do a big Spanish feast for Christmas Eve dinner. It was one of the more hectic cooking experiences I’ve had. Since my sister couldn’t make it for the full day of cooking, and since we were now the so-called “experts of Spanish cuisine,” Robert and I were responsible for more of the cooking this year. Robert pitched in both with dicing various ingredients and attempting to keep a calm atmosphere in the kitchen. Unlike me. I’m very good at making lists, organizing tasks, and taking care of any leisurely advance cooking, but once the pre-dinner chaos ensues, I tend to freak out a little. Cooking two giant pans of paella while simultaneously sautéing greens, filling mushroom tartlets, making sure the table is set and that the guests have drinks in hand – all this plus a toddler underfoot, sweeping up after you with his brand new broom – makes for a pretty crazy time. It was a miracle the way everything came together. Here is the menu:

The paella and the pork & bean stew were the evening’s biggest hits. I was worried about the paella since, in spite of my planning, we ended up making it up as we went along. It turned out great. The rice was cooked perfectly and the seafood was moist and flavorful. We even managed to develop a nice socarrat, the caramelized crust that forms on the bottom of the paella pan and is considered by many in Spain to be the best part. The pork & bean stew was especially tasty. Then again, how could a recipe that calls for spicy Spanish chorizo and smoked paprika be anything other than wonderful? Other highlights included the sautéed greens, which we made using a combination of red chard and Tuscan kale, and the mushroom tartlets, which highlighted my sister’s perfect pie crust. Our Spanish feast will definitely go down as one of the most memorable Christmas meals in my family’s history. Happy holidays!

After running a few errands around the neighborhood, Robert and I decided to swing by Po Dogs for a snack. Po Dogs is a brand new gourmet hot dog shop that opened up just down the street from us. Po Dogs’ toppings range from old classics to wacky. If you’re feeling brave, perhaps you would be interested in a dog topped with peanut butter and bananas. Or, how about the Wasabi Egg-roll Dog, a hot dog wrapped in an egg roll wrapper and deep fried with wasabi aioli on the side? We opted for slightly more pedestrian choices – a Chicago Dog for me and a Texas Dog for Robert. The Chicago Dog comes with a plethora of classic toppings: sweet relish, onions, tomatoes, dill pickles, sport peppers and a spicy-sweet mustard. The Texas Dog features mesquite BBQ sauce, Tillamook cheddar cheese and house-made crispy onion straws. Both were delicious. Any dog on the menu can be ordered beef or vegetarian (vegetarian dogs are made by Seattle’s own Field Roast Grain Meat Co.) Hot dogs are served on custom-made buns from Macrina Bakery. These delicious brioche-like buns are sweet and soft and definitely a step above your average hot dog bun (and their unique shape helps keep your dog from completely falling apart.) Po Dogs’ hot dogs are a bit on the expensive side, but that seems to be par for the course in my neighborhood these days. They did manage to brighten up a depressing, rainy Sunday – in that respect, I’d say they were worth every penny!

To thank me for working some magic on one of his old tax returns, Robert took me out for dinner at Harvest Vine. Harvest Vine is a popular tapas restaurant located in the Madison Valley neighborhood. Opened in 1998 as a small gourmet take out and wine shop, Harvest Vine quickly grew into a full scale restaurant that has had critics and patrons singing its praises ever since. Tapas restaurants are so prevalent these days, but few do it as well and as authentically as Harvest Vine. The menu features a unique blend of seasonal local produce and traditional Basque ingredients imported from Spain and France. The tapas may vary with the seasons, but one thing never changes – every dish at Harvest Vine exemplifies their passion for creativity and commitment to excellence.

The first thing you notice upon entering Harvest Vine is the lively atmosphere, largely due to the open kitchen. The main dining area is tiny, with barely enough room for three tall tables and virtually no waiting area (and there are always people waiting.) Most of the seating is at a counter directly overlooking the kitchen. There is also a separate dining area downstairs which is much more spacious and quiet but not nearly as fun. Most people would argue that a seat at the counter is the best seat in the house. Service is friendly and entirely unpretentious – in fact, our server was kind of gruff (but in a very charming way!)

We started off our meal the best way possible: a bottle of Rioja and a cheese plate. After that, our tapas came out slowly, one at a time. Highlights of the meal included red chard sautéed with marcona almonds and red grapes and grilled squid served with braised pork cheek and pimentón. The pork cheek was cooked in an ultra-rich red wine sauce which actually paired surprisingly well with the squid – the squid was so deeply charred that it actually needed a bold accompaniment. We also enjoyed that evening’s venison special. Harvest Vine recently got their hands on a whole deer, and the chefs have been making their way through it by featuring different cuts each night. Our dish was a seared venison loin, thinly sliced and served over greens with yet another incredible rich sauce. Thank goodness Harvest Vine gives you plenty of bread for sopping up all of the amazing sauces!

Overall, it was a delicious meal. The food was of the highest quality and was presented beautifully. I particularly appreciated the pace at which Harvest Vine serves their tapas. I’m pretty sure they don’t even queue up your next dish until you have completely finished the one before. Some people may find this tedious, but I love that it allows you to really linger over your meal. It’s nice to not feel rushed. Besides, if you are sitting upstairs, there is plenty of activity to keep you entertained while you await your next dish. The downside is that this style of eating allows you to drink copious amounts of wine without even realizing it! If you like tapas, or are simply a fan of well-prepared, interesting food, be sure to check out Harvest Vine (and try to snag a seat at the counter!)

Harvest Vine is located at 2701 East Madison and is open 7 nights a week from 5pm to 10pm

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