After a last minute change of plans due to the gall of the Gauls (closed on January 2 -hmmph! - who does La Chatelaine think it is? The Library?), Dandy ended up at the tucked away Tex-Mex treasure that is Chile Verde.
He says: Last night my better half and I fell into Chile Verde after finding favorite La Chatelaine closed for the holidays. It was a good choice, and we had good meals. We both started with the house gold margarita, blended with triple sec, on the rocks. They were tasty, sweet and potent, just like my date. I was glad to see the menu included a note encouraging diners to tell their server if there are dietary preferences, including allergies and vegetarianism. Also, the side dishes and sauces had helpful notes designating vegetarian where applicable, but this system was oddly not continued throughout the menu. Our server did inform us that they had made some changes that had not been reflected on the menu yet, so hopefully this trend will continue. There was also a sign indicating they will be expanding in March, so hopefully this will alleviate the crowded entrance and wait time (which wasn't bad, arriving at 8pm on a Friday).
We had a basket of crispy chips and chunky fresh salsa (just the right amount of heat with a pleasing punch) placed in front of us while we waited, and both were good. The corn chowder was made with chicken stock, so I began with a cup of the southwest tomato bisque, which was tasty with a hint of cilantro and/or cumin, but a bit small for the $3.50 asking price. The tomato was nicely balanced with the cream. Our server worked with me on the entree and I settled on the organic blue corn enchilada stuffed with onions, peppers, zucchini, mushrooms, (not one of the options listed) and topped with melted cheese. It was topped with a vegetarian Ranchero sauce, which was tomato-y, somewhat sweet, if a little runny. I didn't mind. It came with a side of peppered pinto beans (noted vegetarian) which were nicely textured and flavorful, though not very peppery. I also got a side of the rich mashed redskin potatoes (in place of rice, which was made with chicken stock), which added a nice counterbalance to the mild spiciness of the rest.
The presentation was standard for Mexican food, but Fiestaware added a pleasing color to the experience. The choice of one enchilada was a good one, as I left feeling nicely full and satisfied.
She says: Walking into a foyer packed with folks was daunting, but I was impressed by how quickly the staff was able to seat us (easily within the 20 minute window we were promised). Had we been required to wait longer, we could have been comforted at the nearby bar that yields the aforementioned dangerously delicious house margarita. I'm not a fan of the"Woo-Hoo - MARGARITA!!" variety favored by bachelorette party attendees, and I really appreciated a drink that didn't need a salt rim, crushed ice and cheap tequila to disguise an essential lack of flavor. I can certainly see why this drink was once voted "Best Margarita in Columbus."
Since the night was brisk and my drink was cool, I decided to try the sopa de la dia (?) - corn chowder. I agree with Dan that the size was a little disappointing (more of a demitasse cup than a "cup" cup), but appropriate for my underwhelming soup. While I enjoyed the fresh peppers and corn, the creamy soup felt gelatinous in my mouth and is not something I would seek out again. I ordered a simple chicken enchilada with the mild vegetarian Ranchero sauce, which I liked. The sauce was almost reminiscent of an Italian dish and, in fact, included some small-ish cooked tomatoes. I felt that the pinto beans provided a nice textural (if not particularly flavor-packed) addition to the meal; my other side dishes were the unremarkable Spanish rice and ubiquitous lettuce/chopped tomato garnish that is the unwanted parsley of Mexican meals.
Brava to the (mostly) female staff, who were attentive, knowledgeable and engaging. As the management continues to develop Chile Verde's operation with expanded seating and menu revisions, I urge them to consider removing mushrooms as one of the primary ingredients in the vegetarian selections. Although I am an admitted fungus hater, I also am perplexed concerning the relevance of this ingredient to Mexican dishes. I fear that, rather than being the result of a flavor-based decision, this is an attempt to make vegetarian options seem more "substantial".
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