Like you need MY review to confirm what is common knowledge. Frontera Grill is top notch. There's no doubt in my mind why Saturdays book up eight to twelve weeks in advance. We stopped in on Saturday fifteen minutes after the doors opened and there was already an hour and a half wait for the tables they keep available for walk ins. Ninety minutes. So imagine our surprise and excitement when we discovered there was an available reservation during the same week ON the hubby's birthday. Score! We snatched it up immediately.
On the night of our feast, we started, as nearly every other table in the place, with the most incredible guacamole. The hint of citrus is what made it so special for me. Served with house made chips, we practically licked the bowl clean. I mean, I even dipped the radish garnish in the guac and scarfed it down. It would have been shameful behavior had it not been so stinking out of this world. I promise it stands up to the hype.
Then, because I was feeling totally adventurous, I tried the Tuesday night special. It was goat. I've never eaten goat before and I can't say it was on my "to eat" list. But, I have this goal to try foods that might make others gag* and I thought goat might fall into that category. Turns out, I was satisfied with my risky choice. It was rich in flavor and prepared so that it had the texture of a perfectly fork tender beef roast. I probably should have stopped 5 to 10 bites before I did because I left no room in my tummy for dessert. But I could not put my fork down. Really, it was that good.
Red chili braised Pleasant Meadows Farm goat with runner beans and Napa cabbage
The birthday boy ordered the daily fish special. Neither of us can remember what kind of fish it was. Fail. But both of us remember how delicious it was. See those square patties beside the fillet? Those are crispy-herby Three Sisters corn polenta cakes. Let's just call them insane and call it a day.
Garlic-marinated day-boat catch with almond pipian (tomatillo, fennel, poblano), crispy-herby Three Sisters corn polenta cakes and slow-cooked fennel
*Of course I never thought Rick Bayless would make gag-worthy food. Please don't misunderstand. But goat is kind of scary, right?