Alvin Starkman asked:


We non-native Oaxacans have our rules…don’t drive outside the city after dark, never eat fresh unpeeled produce, be cautious feasting on the street or in markets. For me, after less-than-orgasmic culinary experiences, there was “wait ‘til you’re on the coast to eat fish or seafood.”  Thankfully all changed after starting to dine at Veracruz a couple of years ago. For over 10 years owners Leo and Rosita have been serving up some of the best seafood I’ve ever eaten, anywhere.  Perhaps because as native Veracruzanos, mariscos is in their blood. Perhaps because they take pride in their fresh, and exquisitely prepared and seasoned dishes, as is abundantly evident when you see Leo continually seeking assurance from his patrons that all is well.

 

Located a few kilometers out of Oaxaca proper, Veracruz has a quaint coastal flavor to it, one side simple marine décor and the other a palapa.  I prefer the atmosphere of the beachy palm leaf roof with walls of reed construction, so for this comida we dined in the palapa.

 

Friendly and attentive staff promptly present an array of complimentary starters foreshadowing the rest of the meal….each dish distinctly flavorful, not too spicy, light, cold when it’s supposed to be, and hot when that’s what you would expect!

 

Crisp tostadas appear almost as quickly as you are seated, with sides of   green and red salsas and requisite mayonnaise and saltines.  Next a meaty crab leg salad in a light spicy vinaigrette with chopped tomato and green pepper, lime and chile.  Your intermezzo is steaming crab leg and pincer tomato based soup ready to give your teeth and fingers a workout. 

 

We decided against the cocktails (octopus, shrimp, crab, etc) which come in 50 and 90 peso sizes, and the larger meal sized broths and bouillabaisses ranging from 85 to 150, opting for cold seafood platters.  First came the lightly dressed shrimp salad with sliced red onion, lime and habanero chiles, followed by large triangles of sea scallop combined with white onion, chile and orange slices, each of these plates having been prepared with attention to color and flavor combinations.  Finally appeared a tray of still steaming succulent cracked crab pincers over a bed of citrus slices and ice.

 

Entrees, ranging from 125 pesos, arrive appropriately garnished, together with baskets of sliced oven-fresh baguette style bread.  My wife’s giant split-shell shrimp were served in a chipotle sauce, almost in defiance of the traditional strong flavor of this chile, alongside a healthy dollop of melted Oaxacan string cheese.  Our daughter opted for shrimp in a semi-sweet white wine marinade, with sides of cooked cubed veggies, and undressed mixed salad.  My whole sea bass, Veracruzano style, was served in a savory sauce with tomato, olive, caper, carrot and chile.  The red snapper of Fernando Gonzalez our culinary cohort for this meal, still enveloped in aluminum and extending well beyond the edges of the plate, was baked with pureed green tomato and spices, the steamy aroma of hierba santa filling the air upon the foil being stripped away.

 

After a feast of such Bacchanalian proportions, which included several copas of the best house mezcal any of us had previously tasted, coffee and dessert were out of the question, although we yielded to temptation and finished off with the sweet Spanish liqueur, “43”, chased with soda over ice.

 

NOTES:

Full bar

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Margen Izq. Del Rio Atoyac #250, Col El Pilar   51-27610

Atlanta Restaurant Exchange asked:


I believe that any business will benefit from having a website.  I have worked with internet marketing for many years, and I have seen that people feel like a business has “validity” when they have a website.   I do not do this commercially, however it is a passion and hobby of mine. I have created many websites.

One main point is that it should not cost a fortune to have a website.  An excellent one page site and maybe a contact page is easy to accomplish.  Microsoft Office Live www.officelive.com/ is offering a free domain and hosting for one year, as well as providing an easy way to create your own website without any experience.

Keep it simple is an adage that works well here.  People need to only know the vital information about your business.  IE: Cuisine, address, contact info, reviews, etc.

There are many ways to promote yourself on the internet.  One example is the last restaurant that I owned.  Go to google and type in:  hot dog charlotte   

My place is the first that comes up. City Hot Dogs, or my site www.cityhotdogs.com ..   My site is still active, however it tells my friends in Charlotte that I have relocated to Atlanta! 

I would be glad to assist anyone who wants to increase their presence on the internet if you currently have a site.  Any GRA member is welcome to contact me, and we can meet at my office for 30 minutes and I will provide you with enough information and simple tips to get you started, at no charge!  I will provide this information on a personal basis, but not publish it here, because I support the small business folks who are making their living doing this type of work while supporting the restaurant industry.

If you don’t have the time to make your own site, look at the GRA website buyers guide and you will find great resources to create a website for you, and these people can help you optimize your site to be found on the search engines.  I would highly suggest that you use one of the GRA partners to do you site.  The main thing that you have with these folks is personal contact.   

Every day, every restaurant receives solicitation phone calls (especially during lunch hour, don’t they know they are calling a restaurant!!!) and many big companies try to sell you a site for more than 250.00 per month.  Once your site is up, their job is done.  Spend your money wisely, and preferably with a local designer who knows their stuff (and preferably a supporter of GRA)

So, in summary,   Yes, in my experience, a website is important, however, it does not have to cost an arm and a leg!

Doug Marranci

Atlanta Restaurant Exchange

Restaurant Brokers Atlanta Georgia

We sell restaurants in Atlanta and the Atlanta Metro Area