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Vaquero's is open 24 hours a day -- a big bonus. There's an awesome selection, so we never get bored -- an even bigger bonus. Its meats are grilled to order, and paired with fresh extras -- the biggest bonus yet. Count 'em up: 23 combination plates, 12 taco choices, five tostadas, 10 tortas, four enchiladas, five shrimp dishes, and 20 burritos. Breakfast is served around the clock, with 11 options, and on weekends, there's homemade menudo.
Muy impressive, no? Sí.
Peru is about potatoes, and Peruanitos showcases the spuds. We adore papas a la huancaina, layering thick slabs of boiled potato and onion strips with a neon-yellow, creamy cheese sauce, topped with sliced hard-boiled egg, black olives and a whole lot of heat from fiery rocoto or aji amarillo chile sauce dashed in. It's the perfect appetizer to lead us into carapulera, a classic Incan dish of papseca (freeze-dried potatoes) with large chunks of pork in velvety, mildly spiced, orange-colored sauce with nuts. And we lust after adobo de chancho, a succulent concoction of marinated, slow-cooked pork with an electric, spicy undercut of serious chile heat. It's moist and meaty, and cools down a touch with fluffy rice and chilled sweet potatoes.
The cuisine isn't chain-style, either. The fish is always market-fresh, and you can always get Pacific swordfish, Hawaiian mahi-mahi and yellowfin ahi, or California bluenose bass, served grilled, baked or blackened. Other preparations are more creative, like pan-seared sea scallops in ginger-soy broth, ginger-crusted miso halibut, or sesame-crusted salmon with coconut peanut sauce. Meats are a marvel, too, particularly the succulent prime rib, rack of lamb and filet mignon. Nothing beats the salad bar, either, groaning with a huge, gorgeous collection of things like fresh-tossed caesar with real anchovies, hearts of palm, marinated vegetables, and two kinds of rich, salty caviar.
Chain or not, we're charting our course to Chart House.
What makes this vegetarian house so interesting is that it seeks to replicate the taste of animals instead of killing them for it. Substitutions are carefully crafted of soy and other mysterious ingredients to mimic meats, including veggie beef, veggie eel, veggie pork, veggie goose, veggie chicken, veggie squid, veggie shrimp, veggie fish, veggie duck and veggie meatballs. Some presentations are actually molded into shapes that look like the real thing. And, surprisingly enough, Supreme Master carries off this unusual concept with winning cuisine.
Entrees are just as energetic, including altburger töpfle (pork tenderloin in a rich mushroom gravy over homemade spätzle noodles), Wiener schnitzel (breaded veal sautéed in butter), rinderfilet mit pfifferlinge (beef medallions with chanterelle mushrooms), and tunnes potz (pork tenderloin on a bed of spinach topped with a zesty tomato sauce).
Desserts? But of course. Try Black Forest cake or apple strudel.
Great German food, served in a great German setting, by owners with great German accents -- it doesn't get any better than this.