We'd been at a local RV dealer and repair shop in Colorado Springs for most of our day and came away from there, shall we say, less than satisfied with the outcome of a door problem we have with Miranda. That is, the problem was temporarily solved in a way that indicated to us they were not necessarily to be trusted with proper knowledge and that would cause us to remain in the area until the proper part could be shipped to Colorado Springs from Canada.
With only half a peanut butter sandwich each in our stomachs that served to hold us over, we found Shuga's in downtown Colorado Springs.
I can't speak for dinner, but our lunch was great. We sat outside in a funky spot behind the place and enjoyed a very pleasant spring day.
We started with Za' atar-spiced beet dip, then Melanie ate the Aracelli Nicoise salad and I had the Cuban Mojo sandwich.
Since our door is yet to be repaired, we're likely to darken the door at Shuga's once again before traveling on.
We've been in Moab for a few days. Melanie is coming off a semi-annual meeting of her Episcopal Peace Fellowship Board and worked hard to prepare for days prior to that meeting.
Neither of us has ever been to Moab, Utah. We are here to visit Arches National Park. I did what I sometimes do when we arrive in a new place, especially one that appears to be mostly a tourist spot. I searched The Google for "James Beard & Moab."
When no restaurant fit my search, I tried "Fine Dining Moab." Desert Bistro made the top of the list. But alas, when I tried to make an online reservation, the closest date available was weeks out. No good and not what I wanted to see.
Anyway, last evening I told Melanie as we drove into town, we'd park Miranda at a convenient space at the Moab Visitor Center near the corner of Main and Center Streets and walk over a block or so to Desert Bistro just to see if they were accepting walk-ins. Nothing ventured...
We arrived at around 6:30ish and, to our delight, they said they had a table for two for us.
Melanie started with Red and Golden Beets served with fresh basil & chèvre and yellow bell pepper puree and balsamic reduction. I started with Bison Empanadas served with Bistro Mole', grilled mango salsa and ancho sour cream. We each had a glass of Willamette Valley Rose'.
We both chose one of the three specials offered. I had the Bison filet, she the Barramundi, or Asian Sea Bass.
When we're back in Moab, no question we'll dine there again.
Melanie and Steven