I’ll end today’s Quesadilla Madness with a report (and photo) from The Grape’s chef Brian Luscher:
We went next door to Quesa-d-yas for lunch today. Nice Guy/Good Neighbor/Owner Paul greeted us at the front door with a handshake, then did the same to the next patron that came in. Genuine hospitality. The space is bright, clean, and fun. The menu hangs right there in front of you…with all 23 filling selections in their glory. We ordered the smokey mountain w/ steak [medium], a build your own, w/ pork [carnitas]black beans pico, roasted corn, cilantro, & carm o’s, and a two small burrito selection, we told ’em “chef’s choice” which they put together chicken, jalapeno strips, cheese, rice, black beans. All orders come with comp. chips & salsa, so I raised ’em a large queso. Total 34 smacks. Not bad considering four swarthy cooks, the milkman, and a valet couldn’t finish it all.
The “D-Ya’s” were grilled in a giant tortilla press, not at all greasy/oily, to a nice golden brown crispy-ness. The fillings,available for inspection a la open kitchen, were all very fresh & made from scratch. Coulda used a little more salt, but I am a salt addict, Karin Porter [aka Brown Sugar], our chef de cuisine, said “I don’t know, I think it’s just fine.” so there. 15 minutes later, we were handed our complete order, piping hot. The wait wasn’t a big deal, because they have a flat screen pumping out the VH1 Best of the 80’s videos…In an old Journey vid, I believe it was “Separate Ways” Neal Schon was totally rockin’ the fro-tista and a very comfortable looking powder blue satin kimono sans undershirt and Steve Perry was smuggling either a polska kielbasa or a kosher dill, couldn’t be certain. We will be back. We will be regu-lars.
Just what do they put in those things? Lordy.
