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FRIED BURRITOS & PICKLES
Hidden Away: Acapulco's Mexican Grill (1260 Mars Hill Rd.,
Watkinsville) has taken over the space previously occupied by
Ferrando's, which has closed both its locations, and little has
changed, apart from the lighting being now rather dim and the
presence of a terracotta-tile-roofed cubicle by the door that
contains the cash register.
The menu is large, as it generally is at this kind of Mexican
restacrant in a box, and the portions are even larger. You
might pay an extra dollar or two, but if you have a reason
able appetite, you will be hauling a heavy styrofoam container
home. I did not, unfortunately (?) get a chance to try the
restaurant's pair of deep-fried burritos, topped with cheese and
guacamole, but I expect they will prove a draw for some. Most
of the offerings are pretty standard and, although much of the
staff is Latino (surprisingly unusual), the section for nachos is
far larger than the one that lists "Mexican tacos." The carnitas
are a bit too fatty but well
flavored, and you'll get flour
tortillas standard.
The beverages section
promises Jarritos, beer,
wine and margaritas, sug
gesting that the menu was
created without thinking about Watkinsville's liquor laws (beer
and wine only). There isn't much that sets one Americanized
Mexican restaurant apart from its brethren, and distance from
one's house or work is often the deciding factor. Such is the
case here. Acapulco's is open for lunch and dinner every day,
has lunch combos, does take-out and accepts credit cards.
Out in the Open: The main difference between the new location
of Blind Pig Tavern (2440 W. Broad St.), which took over the
space formerly occupied by McAlister's Deli, and the original
location is that you don't have to be embarrassed about asking
for a highchair in the new one. I'd be surprised if the old loca
tion even had accommodations for the wee ones, and there's
no shame in that either. It is a proudly grubby, dark bar. The
new one doesn't quite have the same patina yet, but the menu
is familiar and executed similarly.
I prefer my burgers with fewer toppings, buns rather than
Kaiser rolls and cooked medium, not sizzled to death, but
the ones at Blind Pig manage to overcome those failings. I'm
not going to rave about them, but sometimes it's what you
want, and the Big Daddy (Thousand Island dressing, Swiss and
sauerkraut) is an improvement on a Big Mac for sure. The new
Goofy Redneck sandwich (sliced deep-fried turkey, stuffing/
dressing and gravy) is kind of inspired, far better than the
usual Thanksgiving sandwich, but it could use a bit of the zip
cranberries usually provide.
Should you go? Sure. The bar has some nice selections,
including several Lagunitas microbrews, and the atmosphere
is family-friendly without being antibacterial and aggressively
G-rated. The kitchen is open for lunch and dinner daily, until
midnight on Friday and Saturday, and the bar later, depending
on business. It, of course, takes credit cards.
What Up?: Been reading the print edition and not the Grub
Notes blog? Well, there's loads of news you've been missing.
Newly open are: The Local Jam (breakfast and lunch in Five
Points Deli's Lumpkin Street spot, with house-made organic
bread and jam and some very exciting sounding specialties),
Brasserie Etienne (French from the folks behind La Dolce
Vita and downstairs from that establishment at the corner
of Jackson and Broad downtown), Little Cuckoo (Amanda
Crouse's chocolates, plus beverages, sandwiches and snacks, in
the Chase Street Warehouses) and Honey B's Deli (Southern
breakfast and lunch at Prince and Satula). The Marble Slab
and Falafel King have dosed. Coming soon: Ted's Most
Best (non-exclusively veg pizza from The Grit's owners on
Washington Street downtown), Athens Bagel Co. next to
Jackson Street Books, and Heirloom Cafe (locavore whatnot
at Chase and Boulevard, which should be open any day now).
Amid (downtown on East Clayton) is having its anniversary
during AthFest with specials including a $10 one-topping large
pizza that week plus, June 17-19, "Rebuilding the Georgia
Theatre one slice at a time," when the restaurant donates 10
percent of its sales to the Georgia Theatre Rehabilitation Fund.
Hillary Brown foodOflagpole.com
...deep-fried burritos,
topped with cheese
and guacamole...
8 FLAGPOLE.COM JUNE 15,2011
