While the kids (and E's friend, A) got acquainted with the new kittens, Andy and I went downtown for our anniversary dinner at Frontera Grill. We had to wait 45 minutes just to get the buzzer to wait for our table, but once we had that our wait wasn't too long. Definitely worth the wait, though. Andy had a delicious "Oaxacan-Style Carne Asada: Red chile-marinated Creekstone Natural Black Angus rib steak. Black beans, sweet plantains with homemade crema, guacamole" and I had "Pork in Clemole Castellano: Grill-roasted Gunthorp pork loin, clemole castellano (ancho, pasilla, 3 nuts, avocado leaf). Sweet potato mash (roasted garlic, bacon, ancho chile), local wild greens (grilled white onions, chorizo), toasted pecans." Yummy! Perhaps the most exciting part of the night was seeing the chef, Rick Bayless, walk out of the kitchen to pour himself some soda. Course, he did that while Andy was in the bathroom. This may have been the third time we've eaten at Frontere Grill and it was my first Bayless sighting.
Here's the bar where we waited for a long time to get a table. It's a great place to people-watch.
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