Fork Photos :: Frida Bistro’s Food & Wine Pairing

This year I celebrated Valentine’s Day by focusing on my love of friendship, love of food and love of wine at Frida Bistro with Meagan.  They offered a special four-course menu ($50/person, although the website originally quoted $40) and wine pairing (an additional $20).  As usual, the food was outstanding.


 Course #1 :: Bocadito,paired with dry riesling.
 Choice of stuffed piquillo pepper topped with arugula, or…
 …Crab tostaditas with lime, epazote, kiwi and sugared lemon.


Course #2 :: Ensalada, paired with moscato.
Arugula salad with guyaba (white guava), pickled red onion, toasted pepitas (squash seed) topped with a fig vinaigrette that perfectly complemented the fizzy sweetness of the moscato wine.


Course #3 :: Platillo Fuerte.  
Choice of beef tenderloin and sauteed lobster stuffed with roasted zucchini and calabazitas with a kiwi salsa and chive mashed potatoes, paired with a pinot noir; or…
… Stuffed duck breast with requeson cheese (a Spanish ricotta-like cheese), strawberries, peaches, walnuts, mango, cilantro and bacon on candied beets with chive mashed potatoes, paired with a red wine blend.
 (The third option was blue corn rollitos with huitlacoche, corn, tomato,
epazote, napales and berenjena salad with tres verdes rice.)


Course #4 :: Postre, paired with Hennessey.
Tequila-brushed sponge cake topped with cafe de olla (Mexican coffee) mousse and raspberry sauce in a house-made chocolate shell with pomegranate citrus sorbet.  An absolutely stunning grand finale!


The staff seemed uncharacteristically overwhelmed, presumably by the scheduled groups of reservations that were only taken at 5, 7 and 9 p.m.  Luckily the food spoke for itself and the evening was very enjoyable.  Thank you, Meagan, for being such a wonderful Valentine’s Day date!


Related: My complete Frida Bistro restaurant review


More from Kelli Nakagama

The Office :: The Speakeasy at The Aviary

Downstairs underneath one of the most innovative cocktail bars in the country,...
Read More