November 14, 2016 Lunch – 35 degrees. Dinner – Sautéed Salmon cakes on steamed green beans

November 14, 2016  Lunch – 35 degrees. Dinner – Sautéed  Salmon cakes on steamed green beans

Willy called and asked me if I wanted to go to lunch.  I said yes and asked him where he wanted to go.  He said, “How about, 35 degrees North by the Draft Station.”  I said, “I am always up for a new restaurant.”

Willy walked from his work, so we met at the restaurant.  It is located where the old malt shop used to be that Willy frequented at 1720 Central SW.  It offers a wide selection of coffee, sandwiches and salads and pastries, which a slightly French orientation.  I ordered a club Salad with organic greens, chopped red, yellow, and chocolate colored tomatoes, slices of salami, baked turkey, and cheddar cheese.  Willy ordered a Mediterranean Salad, with kalamata and green olives, spinach, bacon, tomatoes, and roasted Brussels sprouts.  The salads are served with a house made vinaigrette dressing, although you can order a different dressing.  I was impressed by the freshness of the ingredients.  Willy’s salad was $7.95 and mine was $8.95.

The name locates the restaurant on the 35th parallel of latitude, which is the latitude on which Albuquerque and Santa Fe are located.  The most attractive design feature of the restaurant for me was the large map of the world that filled almost the entire seating area of the restaurant with lines marking the 35th parallel and the coffee growing zone that circles the world.

We will go back.

Suzette took a few items out of the freezer in the garage, including a package of salmon, so for dinner she made salmon cakes by dipping the cakes in egg and then a mixture of flour and bread crumbs and frying them in ¼ inch of canola oil.  I was working, so she steamed about ½ lb. of green beans and we had a simple meal with a glass of Riscal from Rueda, a white wine made from the Verdejo grape; a perfect complement to the salmon fritters/croquets/cakes.

After dinner Suzette made banana raisin bread from some old bananas and we ate pieces of it for dessert.  I smeared lemon curd on my pieces. It was really delicious.

Bon Appetit