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Published November 17, 2009 at 7:09 p.m.
Santos Cocina Latina, Stowe’s newest restaurant, had its soft opening yesterday. According to co-owner Miguel Garcia Lopez, “Next week we’ll be fully open.”
Located in a new, energy-efficient building on the Mountain Road — where Mes Amis used to be — the eatery will offer fare from Garcia Lopez’s native Puerto Rico, as well as from Argentina, Cuba and Peru. The current menu includes several different types of ceviche, picadillo taquitos and lots of exotic entrées, most of which cost $20 or less.
Save for a few exotic items, much of the fare will be made with Vermont ingredients, says Garcia Lopez.
Look for more on SCL in next week’s column.
Last week, Miguel’s on Main opened in the downtown Burlington spot formerly occupied by Greenstreet’s and Quatorze. According to co-owner Michael Henzel, “We’ve been busy. I think people have been very, very pleased with what we’re doing.”
So far, the quesadillas and the fish tacos with chipotle remoulade have been among the biggest hits. Not surprisingly, Margaritas have been selling well, too. “The one with Patron Silver is very popular,” Henzel says. Patrons also like the “fun” pomegranate, prickly-pear and mango versions.
For now, the spot is open for lunch and dinner seven days a week. “In winter we might take a day off,” Henzel says. “I’ve gotta see how busy we can be.”
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About The Author
Suzanne Podhaizer
Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
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