31147 Sun Aug 29 02:28:11 -0700 2004 14 1 San Francisco Bay Area 0 135578 I was playing around on Open Table when I noticed a new restaurant listed: Colibri Mexican Bistro. What? A Mexican place? in SF? on Open Table? The Open Table description says that Colibri "features a traditional and diverse Mexican cuisine. The complex flavors from the kitchen are complimented with creative drinks, selected Tequilas, beer and wine..." Hmmm....Did a quick check on Chowhounds: it seems no one had been, though I found one post asking about it before the thread veered off to the merits and design of Sears Fine Foods. Did a web search and found out that Colibri is brand new (only open two weeks), that the Chef (I think he is also an owner but not sure on that point) used to cook at Boulevard, and that his roots are in Cuernavaca, Mexico. Found out that a Colibri is a type of hummingbird...I read that one of the specialties was shrimp in mole de Tamarindo…. Ok, hadn't I just been moaning to hubby about why the heck was it that we lived on the edge of the Mission and yet couldn't find a decent Mexican restaurant that served a decent margarita? Hadn’t hubby been experimenting to perfect his own margaritas based on a very simple yet good one we’d had at Fonda in Albany (killing time before our dinner at China Village)? Hadn’t I just been trying to answer his question the night before as to how I might use tamarind in a dish, after he tasted a tamarind candy? And anyway, wasn’t it just too darn hot to cook? The stars were aligned, someone was trying to tell me something, or it was just plain good luck, but I grabbed one of many empty spots on Open Table, and we headed downtown…. Colibri is on Geary a few blocks west of Union Square. It is an attractive space in the Hotel Diva: there is a long narrow room next to the bar (which is where we were seated) an open kitchen, and a small, square room in back. Not a big place and it filled up quickly while we ate. From the voices around me, there were lots of visitors to our city, as there were on the street. The place is pretty: lots of wrought iron and mirrors; soft lighting and candles. The bar has a quite impressive display of tequilas and other bottles: our server told us they have over a 100 varieties of agave tequilas….A Mexican movie was playing on a large flat screen above the back of the bar; with English subtitles. Rather annoying Latin New Age music (is there really such a thing?) was playing much too loudly. At some point they switched to much more tolerable, but still too loud, salsa. We were seated promptly and brought menus. I wasn’t thrilled with our table in the front room: it was along the wall and fairly small, though not as close to neighboring tables as those at, say Cortez located one block up Geary. Now for the bad news (IMO): Colibri is yet another small plates place. Let me state for the record: I am not a fan of small plates, especially in places that otherwise see themselves as dinner destination restaurants, and that don’t understand the concept of sharing. I mean, what is the point of small plates when one is seated at a table where sharing is difficult because it is barely big enough for the diners’ plates and perhaps one more? Ok, I decided to get over it and order. But first drinks: we ordered two house margaritas, which are made with Blue Agave tequila, fresh squeezed lime juice and sugar: no more or less. They were excellent; more inspiration for hubby. Next, we were brought a trio of three salsas and some fresh corn tortillas wrapped in a napkin. The salsas were a spicy green tomatillo sauce, a red adobe sauce, and a mild mango salsa. I could do without the mango, but the other two were excellent with a reasonable amount of heat. And the tortillas: these were some of the best tortillas I’ve had in recent memory. They were probably the best I’ve had at a restaurant in San Francisco. Hubby thought they were the best he’s ever had, but then when it comes to things Mexican, hubby doesn’t get out very much. (I will agree that they were as good as any I had in Morelia on my last trip, which also happens to have been hubby’s one and only trip to Mexico, a circumstance I am hoping to change). But I digress: the tortillas were freshly hand-made and warm! Of course they were gone in a flash, but the server brought more, commenting that she was happy to bring as many as we wanted, that we should ask when we wanted more, but that the reason they only bring a few at a time is that they make them fresh for each serving and like them to be enjoyed while still hot. No kidding…. Did I mention yet how good those tortillas were? Did I also mention that no chips were brought with the salsas, which I find to be actually a sign of authenticity… (to serve tortillas, not chips)…They don’t charge for the tortillas and salsa by the way (I kept flashing to the $2 charge for chips and salsa at Mijita: what a travesty!). Ok, back to the food at Colibri: first we had plates from the appetizer side (this is another aspect of small plates places I don’t get: if you are going to divide it into appetizers, sides and ‘mains’ as the Colibri menu does, why not just serve decent portions, not call it a ‘tapas-style’ place, and be done with it? Just seems like an excuse to make the portions smaller and charge almost as much…)..anyway, we ordered guacamole and ceviche. The guacamole was made tableside from one and a half avocados (so it certainly wasn’t a small order), chopped fresh tomatoes, fresh onion, lime juice, jalapenos and cilantro. They asked if we wanted it mild, medium or spicy: we asked for medium and though the server spooned in a fair amount of what appeared to be jalapenos, it wasn’t very spicy at all. No matter: it tasted very good inside of those tortillas, with a spoonful of the green salsa. The guacamole was good, but not something I would probably order again, since obviously I could make the same exact dish at home without any trouble . The ceviche was served three ways: basically the same type of mild, white fish in three different marinades. The fish had the right mouth feel, but the flavors of each preparation were someone bland, and not really different from each other. It came with a small plate with about eight chips. This is one dish I don’t think I would order again. After the ‘appetizers’ they cleared and brought us clean plates and more tortillas (yeah) along with a second round of drinks. This time the drinks tasted a bit too sweet, though at least it was just from a touch too much sugar and not corn syrup. Our next two dishes were cordoniz (quail) en pipian, and camarones (shrimp) in mole de tamarindo. The quail was exactly one little bird (at least they gave us a sharp knife to cut it in half to share), in a nutty, complex green pumpkin-seed mole. The mole was rich, the bird was tender, not overcooked, and flavorful. It was served with tiny slivers of carrot, zuchinni and potato. I would have liked a few more bites to really judge the dish, but overall I'd have to say it was a success. Ditto the camarones in mole de tamarindo. The shrimp were cooked to the correct degree of doneness, served with tails on, in a subtle, slightly vinegary tamarind sauce. The dish was served with a corn cake that was slightly dry but nice to mop up the sauces. Five shrimp to a serving. Tasty, but not as complex as the quail. We debated whether to also order carnitas, one of the more mainstream items on the menu, but refrained in favor of dessert, a decision I regret. At this point, watching dishes coming out to neighboring tables, I begin to think we might have ordered wrong. First of all, the menu lists several ‘side’ dishes, including Mexican rice. Our neighbor’s dish of rice was quite generous: I recommend ordering one for every three or so persons to round out a few small plates. A neighbor also ordered the carnitas, and it was a reasonably large serving, with some type of salsa and grilled green onions, and it looked and smelled wonderful! I hope one of you other Chowhounds will try it (as we should have) and report back! Dessert; Hubby had a fruit 'tart', which meant a thin coating of stewed fruit on a crispy base that resembeled a flour tortilla. He liked it, I thought it was too heavy on the cinnamon. I had a crepe con cajeta (caramel sauce). Both came with vanilla ice cream. By contrast with the cinnamon bite of the tart, my crepe was rather bland. The dessert menu also had some interesting after dinner drink choices, including Agavero, a tequila liquor. If there was a wine list, I never looked at it. Definitely a place and style of food for margaritas, or perhaps a mojito. There were a few service glitches, but they were very minor, and certainly less than I would expect from a restaurant that had only been open two weeks. The major service problem was that our server didn’t know the menu very well, (it was difficult to get her to give us any real any sense of how much food we were ordering), but that weakness is presumably largely a function of time, so it should improve. She also brought the bill while we were still eating our desserts; a minor but annoying last touch.) Total cost: with four house margaritas, four savory dishes, two desserts, all the wonderful tortillas we could eat, tax and tip, was $101. Verdict: I’m not sure. Yes, obviously it was quite pricey, but this is Union Square, after all, and I thought the food was better, room more attractive and prices comparable, to Cortez in the next block. Perhaps that proves that I am not very hip. However, while I was full when we left, I didn’t feel quite satisfied. I didn’t have the pleasantly stuffed, slightly buzzed, maybe even just a bit stoned feeling that really outstanding Mexican food gives me….This is not the great Mexican find I have been searching for endlesslessly and in vain. Sigh. However, I will go back: partly because I am not sure we ordered well, and I’d like to try again now that I have seen the menu once. I will also be back because I’d like more of those tortillas. I’d be happy sitting at the bar, trying the tequilas and munching on the tortillas. But I would be happier yet if they gave up the small plates format. I would really like to hear from other Chowhounds on this one. Personally, I think the place has much potential, and is worth a closer look. Sun Aug 29 02:28:11 -0700 2004 0 susancinsf 1 135612 Might I make a recommendation? If you're experimenting at home with developing a trully fabulous margarita recipe, you might want to get some agave nectar and use it instead of sugar, simple syrup or whatever sweetener you're currently using. Agave nectar balances out the lime, creates an extra agave flavor dimension and doesn't mess with your system like refined sugar (hahaha, I love saying that when talking about using it in booze!). We're heading over to Tommy's this afternoon to take a couple of friends tequila tasting but I'll definitely check out Colibri's tequila offerings soon. You mention they have 100 tequilas, any idea how many are 100% agave? Link: http://www.madhavahoney.com/agave.htm Sun Aug 29 13:02:46 -0700 2004 135578 0 Pssst 2 135613 The server actually said that over 100 of their tequilas were 100% Agave (sorry, I left out one 100 in my post). How many 100% agave tequilas exist, anyway? I didn't examine the list in detail to confirm that, but it was impressive. Be sure to post your thoughts about their list if you go. and thanks for the margarita tip, I will pass it along to hubby! Susan Sun Aug 29 13:15:32 -0700 2004 135612 0 susancinsf 3 135619 "How many 100% agave tequilas exist, anyway?" That's actually a very difficult question to answer. First, even though the United States imports more tequila than any other nation, many tequilas never leave Mexico. So there are two questions - How many exist? and How many can you get in the U.S.? For example, Cuervo's "1800". This has been a "premium" (in the marketing sense) tequila for a long time, but the 1800 imported into the US was a mixto, i.e., not very good, for most of that time. Last October, we got to taste the new 100% agave 1800 that was to be launched in the US this year. So now, when you go to say, Bevmo, you have to look very carefully to make sure you're buying the new 100% agave 1800, instead of one on the old stock mixtos. (You don't *have* to, but the mixto version is pretty crappy.) In fact, we've bought Chimayo in Mexico where its 100% agave, but were really annoyed to discover the Chimayo we bought here in the U.S. is not. And yes, we immediately tasted the difference. It was when we complained to Julio at Tommy's that Chimayo seemed to have gone downhill that he told us to doublecheck the label, it probably wasn't 100% agave. He was right. Lession Learned: READ THE LABEL EVERY TIME! Next, you have to realize that supply and demand cause the number of 100% agave tequilas to vary. During the blue agave shortage of the late 1990s, it was just too expensive to make 100% agave tequila, so many distillaries kept only a few upmarket 100% agave tequilas in their stable. Now that the shortage has ended and people in the U.S. have proven they'll spend money on premium tequilas, many distillaries are either creating new 100% agave brands or converting old mixto brands to 100% agave. Next, do you know about NOMs? There is a limited number of licensed distillaries, but there is no limit on the number of "brands" a distillary can produce. So you have things like the San Matias distillery which makes Pueblo Viejo (100% agave workhorse), Rey Sol (100% agave super-premium), Pepe Lopez (the cheap stuff), Carmesi (100% agave "for ladies"). They all have different names, labels, branding, distribution, etc., but the way you can tell it's all San Matias is the NOM, the number will be the same on every bottle produced at a particular distillery -- even if the tequila is made for a different company (a "contracted" tequila, e.g., Patron). Then there's the "grower-producers" - many distillaries (like Oro Azul) have their own agave fields so they control the entire process thus some tequila lovers develop a strong preference these "first brand" tequilas, believing that distillaries put extra love, attention and the best agaves into their own brands. For more on the subject, I recommend: The Tequila Lover's Guide to Mexico by Lance Cutler (folksy, friendly) The Book of Tequila by Bob Emmons (not as readable but very informative) Tequila! A Natural & Cultural History by Ana G. Valenzuela-Zapata (academic but interesting history by an agronomist) Of course, that's just book lernin'. The best way to really get to know tequila is to drink tequila, and of course, as I said before, our preferred location is Tommy's Mexican Restaurant, on Geary at 22nd since they have the largest collection of 100% agave tequilas outside of Mexico. Sun Aug 29 14:10:53 -0700 2004 135613 0 Pssst + Michael 2 135620 > If you're experimenting at home with developing a > trully fabulous margarita recipe, you might want to > get some agave nectar and use it instead of sugar, > simple syrup or whatever sweetener you're currently > using. The other thing that people frequently use as a sweetener is triple sec or Cointreau, or some other orange liquior. It works OK, but tends to distort the flavor of the drink away from the pure flavor of the tequila and lime. If you use good primary ingredients, you don't need flavor enhancers... Sun Aug 29 14:17:19 -0700 2004 135612 0 Michael Alderete 2 136991 All of the tequillas are 100% agave (even the well), and we tried the tequila taster and it was a very good way to compare tequilas (esp. since we had never really know the difference- college and cheap margaritas in SD stopped that line of questioning long ago). We ordered the carnitas, filet with blue cheese and spicy sauce (small but very tender and worth the price if you know meat prices at all) and rice and beans and a vegetable dish/side that was yummy and very fresh. Put it all together with the guacamole and tortillas (we liked the mango one, but we like sweeter things) and voila- satisfied. Fri Oct 01 01:50:37 -0700 2004 135612 0 sasha 1 135614 And another thing--- Michael & I have done extensive SF Margarita Research. First we did a general "Best Margarita In SF", then we did "Is there a decent Margarita in the Mission?", next we did a "Best Margarita w/i stumbling distance of our house." Answers: 1. Tommy's Mexican Restaurant on outer-Geary (especially Sunday after 4pm when its not crowded and Julio is bartending) 2. Not really. We found it easier just order straight tequila so that we didn't go crazy from good tequila getting f#$^ed up by horrible mix. 3. 2223 Market But now that we're going through the 36 bottles of 100% agave tequila we brought back from our last trip Guadalajara, so really the best (and cheapest) drinks are at our house. Sun Aug 29 13:20:59 -0700 2004 135578 0 Pssst 2 135695 1) I stopped by Colibri a couple of weeks ago and had the pozole for lunch. It was pretty okay soup with moist shredded chicken and chickpeas. I agree about the salsas - red and green were tasty, yellow mango tasted slightly sweet but somewhat flat. If memory serves me correctly, a small bowl of pozole was $8.95? 2) A number of SF bars are starting to use Tommy's Original Margarita Mix...(made with Persian Lime juice and agave nectar). I know the 500 Club in the Mission does (I think Blondie's was testing it out as well). I've also gotten the mix at BevMo. Mon Aug 30 04:46:20 -0700 2004 135614 0 John Lee 1 135735 Hello Everyone, First, love the food at Colibri. Only complaint is that they should at least offer chips with the salsas and guac. But, on to Tequila. Prices are way, way on the high side. With most blancos being $10 and over, versus $6-7 at Tommy's, I don't see much expirementing happening there. I also noticed someone mentioning that the margaritas were too sweet. This may be due to one of the bartenders being clueless. She was recently seen making margaritas by pouring Tequila into the small side of the jigger, which is either 1/2 or 3/4 ounce!!! For those of you not familiar with that device, it's the two-sided metal cup that bartenders measure spirits with. Hopefully it was only one clueless bartender, because our table was certainly in tip-top shape to operate heavy machinery after 3 margaritas each... HM Mon Aug 30 14:11:27 -0700 2004 135578 0 Henry Matthews 2 135771 I mentioned an overly sweet Margarita: only in our second round. I didn't see it being made, but now that you mention it, that particular margarita also seemed a bit on the weak side (the other was fine, so hopefully it isn't the standard). As I mentioned, the lack of chips wasn't a negative to me with tortillas like that, but since we were served chips with the ceviche I bet they would bring them if asked (and I imagine they are going to be asked a lot). However, the chips weren't that great: if anything I would rate them as below average. btw: a big thank you to Pssst for the additional tequila information: hubby is really inspired :-) Mon Aug 30 16:35:52 -0700 2004 135735 0 susancinsf 2 135773 "Only complaint is that they should at least offer chips with the salsas and guac." Sorry, I just had to laugh at that. It reminded me of when Fonda San Miguel in Austin, Tx (Ravago opened the first authentic interior Mexican restaurant in the U.S. and so was FSM) opened and the customers went crazy because they didn't serve chips with salsa or nachos. The customers didn't care that chips/salsa aren't an interior Mexican food item, they wanted their chips! So in December 1975, much to Diana Kennedy's annoyance, the owners gave in and started serving chips and salsa. Its not always the restaurant's fault they aren't "authentic", sometimes the customer demands adjustments. Link: http://www.chowingwiththehounds.com/picnic/upcoming/ Mon Aug 30 16:59:43 -0700 2004 135735 0 Pssst 3 135981 I hear ya'. Of course, if it upset Diana Kennedy that makes me smile just a little. Although she is unquestionably one of the top authorities on Mexican cooking, her haughty and condescending attitude can be a bit much sometimes. Tue Aug 31 17:59:32 -0700 2004 135773 0 Henry Matthews 1 135749 This sounds a lot like Consuleo's in Santana Row (San Jose) - the carnitas, salsa de tamarindo, the fresh tortillas and the salsas (three different types served in small ramekins)are available at Consulo's. Anyone know if the owners are the same? Mon Aug 30 14:52:43 -0700 2004 135578 0 Mari 2 135754 Yes. Same owners HM Mon Aug 30 15:21:05 -0700 2004 135749 0 Henry Matthews 1 3089291 It's no secret that lots of folks love Mexican foods - I guarantee you can always name someone you know who love mexican foods and would rather go to a mexican place, than other places (they have a "thang" for it, if you know what I mean). Sadly, the love it seems has outgrown the sensibility in dining at one. The raving reviews of Colibri is one great example. The facts based on our recent dining on a Friday night in Oct 07: - $10 Guac, prep tableside - with 1.5 avos, chopped onions, tomatoes, cilantro, j'penos and TABLESALT (yep, the harsh tasting, Denny's pairing, throat thirsting, Table Salt). Tableside prep. is a gimmick for a bland tasting Guac. and that just doesn't justify a 10dollarbill. They can do better than that. - $12.50 margaritas - This place ain't Gramercy Tavern - nor is it close to a Manhattan cocktail spot or San Francisco for that matter. They must've knew most over 21 would not go to a mex place w/out sippin 'ritas - Ca-ching! - $14 Carnitas. 6 chunky pork nuggets on a plate. I like the simplicity of it, but there' nothing to brag about. Tender from hrs of braising, and nicely caramel colored outside, possibly from a quick dunk at the fryer - $18 Chicken stuffed mushroom w/ crema sauce (daily special). Taste good, but it's nothing mexican/ latin - and anyone who have had a decent al fredo sauce can nod their head when they taste this dish. $18 for a chicken entree on small plate? - $7 Tres leches cake - it is what it is. Whether you get it at safeway or a mexican panaderia in downtown san jose, this one is no difference. -$7 Coffee Flan w/ tequila. If only I had a camera to show it here. The edges of this flan looks as if the cooks (i doubt they have pastry chef back there - although the price suggest they're at par w/ Boulevard, Citizen cake and the like) had been having fun with his pairing-knife to get the flan out of its tinfoil mold. It's wet and soggy, on the sweeter side - which is ok. Then they put a flower-shaped carved strawberry on the side for that 80s presentation look. It is with deep regret I must say this place lacks compassion of true latin cooking, and they priced their menus way over their game. Sure you have to make bottomline and SF ain't cheap place - but the City is full of other places with open doors, decent drinks and better fare. Total bill came to $92 before tip - for dinner for two (1 appy, 2 ritas, 2 ents and 2 desserts). This would be a 3stars, but the tab just knock off a notch in your stomach. Our waitstaff is very sincere the whole time and it appears his colleagues are too from our observation on a busy friday night. Fri Nov 02 10:24:18 -0700 2007 135578 137968 BillyJoe