Tuesday, September 8, 2009
Rick Bayless' long-awaited Xoco is finally here.
Before you head over, The Stew gives the 411 on everything you need to know:
"The menu breaks down by wood oven toasted sandwiches, panini grilled sandwiches, soups and salads. Fillings include many versions of pig — La Quercia prosciutto, braised cochinita pibil and carnitas — Gunthorp chicken, mushrooms, chorizo and more. Wood fired sandwiches come on crusty Labriola rolls with various condiments including many types of onion — pink pickled, white pickled, grilled knob onions, caramelized onions and raw.
"We’re sure they won’t mind when we say that, having eaten the churros at El Moro and Xoco recently, Bayless’ are better. They’ll be served all day from 7 a.m. to 10 p.m. (the restaurant is closed Sunday and Monday). The breakfast menu is different, with cocoa and Intelligentsia coffees and something Bayless chef calls the 'open faced breakfast torta.' It will feature a hollowed-out crusty roll filled with beans, a poached egg, chopped Serrano peppers and queso fresco."