Noriega Hotel et. al.

11-19-10

Noriega’s Basque Restaurant

Bakersfield residents love to show off their eateries to out of town visitors.  And the numerous Basque restaurants are on the top of most people’s lists.  When I have out of town business guests, The Noriega Hotel is a unique experience for them. 

Wednesday I called to make reservations for myself and 2 colleagues, one from Houston and one from Calgary.  As I walked up to join my guests in the bar, I met one of the Basque residents smoking outside.  I know this old guy from when Lia interviewed him when she wrote a story about Noriega’s.  He recognizes me and says hi and asks about the family.  As you walk into the bar waiting for dinner time, the Basque residents hang out at the end of the bar close to the door.  They are always friendly and it’s a treat if you ever get to visit with them at the table.

Upon arrival, dinner guests gather in the bar waiting for the 7:00 seating.  In Bakersfield, you always look to see who is around when you go out.  You never know who you’ll see that you know.  Arriving early allows time for a drink.  The prices are reasonable and the Noriega’s drinks are strong.  I’m particularly fond of the gin and tonics.  I tried the Basque original Picon Punch once.  I didn’t care for it.  It was too bitter for me. 

Wednesday night is lamb stew and prime rib night, one of my favorite nights.  The vegetable and cabbage soup at Noriega’s has a richer broth than some of the other Basque places in town.  And the wine that is included with dinner makes Noriega’s a great bargain.  I won’t go through every detail of all the coarses, it would take too long.  But one should know that the lame stew is an old world platter of stewed lamb bones and chunks of meat, potatoes, carrots and celery.  I don’t know what parts of the lamb the bones come from.  The pieces are not really recognizable.  But it’s tender and juicy and one of the best entrée’s they have. 

The prime rib is served last and savvy diners know to hold back and leave some room.  Sometimes there is enough to get 2 slices.  What I liked about his last experience is that they brought the blue cheese out in time for the salad.  Sometimes I’m waiting for them to bring the blue cheese to start my salad, in which I add the pickled tongue, blue cheese and the marinated tomatoes.  The blue cheese is so good (and not too strong), that I don’t want to start my salad without it.  This trip the tomatoes were absent and in their place was potato salad and cottage cheese.  I know, only a fool would fill up on this.  But I had the cottage cheese one time at lunch and they do something to it that makes it irresistible.  Maybe they add some salad dressing and chives.  I recommend trying it. 

You may know that I don’t eat too many fries, but I love Basque fries.  And I have seen special guests that have Bernadette, the waitress, fix up a plate of garlic cheese fries.  I’m not sure how much you would have to pay extra to get her to make them.  She gets a plate of fries and adds garlic butter and grates parmesan cheese over the top.  I promise if anyone goes with me I will get an order.

Wine Review:

The table wine at Noriega’s is surprisingly good.  It comes with breakfast, lunch and dinner.  Once I was waiting to leave after dinner.  I was too full to move.  And I was observing the clean up.  One of the staff was filling up the bottles with wine out of a box.  Being ever curious, I go up to see what kind of wine it was.  I’m looking over the box and don’t see any markings.  I asked the owner on the way out and she said it comes from Paso Robles.  I bought a box for $30.00.  I spent a while with a calculator when I got home to figure the net weight equaled about 2 cases of wine.  What a bargain, $1.30 a bottle.  So I bought a box.  It was too big for the fridge, so it sat on the counter, staring me down forever.  It made great Sangria.

Brett’s Sangria:  Decent full bodied red wine, like Zinfandel.  Don’t go too cheap.  I add orange juice concentrate, a little brandy (Peach, Blackberry, Apricot, or all three) and some apple or cran-apple juice.  Add some fruit like orange slices, apple slices and strawberries.  I like mine on ice in the summer.  In the winter, heat it up with mulling spices for a quick warm up.  Use your judgment on the ingredients above, and add sugar to taste. 

Winery recommendations:

This week I broke into the wine cellar for a great bottle of Chateau Margene Cabernet Franc, 2006 vintage from Paso Robles.  Don’t bother looking for this wine. I’m sure it was sold out in 2008 when I got it in my club shipment.  I’m not a member there any longer (shame on me), but Chateau Margene produces some of the best Cab’s in the area.  Like their Cabernet Sauvignons, I pick up a great bouquet fruit and a lingering taste of cherry and chocolate with this Cab Franc.  It reminds me a dark chocolate cherry cordial.  Chateau Margene vineyard and winery is on

La Panza Road

near Creston in San Luis Obispo Co.  It is a remote location which may be why they added a tasting room on

Vineyard Dr.

in the Far Out Wineries area.  The tasting fee is a little high for the area, maybe $10 if you like cabernet sauvignon.  But pay the fee to taste the Cabs.  They are full bodied, well balanced, lots of rich berries and a full bouquet that is hard to come by these days, maybe because most places don’t age their wine long enough. 

If you make the journey to the Creston area, the other winery that I found to be outstanding is Still Waters.  They make great cabs and a crisp fresh slightly acidic Chardonnay.  I would review that, but it’s been too long since I’ve had some.  I used to enjoy riding my Harley out Hwy. 58 to

La Panza Road

, stop by Chateau Margene.  Then follow

Creston Rd

to Still Waters Winery.   For me, these “Back Roads” wineries are a warm up for the final ultimate destination of Le Cuvier.  Affectionately know to some of their disciples as Mecca. 

I will be happy to escort a tasting party for my friends anytime.