ODG Eats

 As I mentioned the other day, my Mexican restaurant closed down. Luckily, they opened up in a new space a couple of months later. Great new look, new name ("Lopez Grill"), they've got a bar, staff is expanded, and the place is always packed. Business seems to be going great. Now, this isn't just a rehash of my post about the 'Dolo. While the menu is largely the same, there have been a few changes, plus I'm going to share a few things I've learned eating there. On my first visit to the new location (which was opening day, right when the doors opened; yes, I was standing in line outside with the other faithful), Señor Lopez brought me a bowl of their new salsa. He called it "guacamole salsa," but it's a jalapeño-based sauce. It's got an almost creamy texture, but is dairy-free (I asked for my vegan friend). Being a jalapeño salsa, it's got some heat, but not nearly as overbearing as some capsaicin-phobes may fear. It is perfectly bala...

In case you don't remember (or didn't read it, you asshole), I once wrote about my Mexican restaurant . Now, this wasn't a Mexican restaurant that I owned; just the Mexican restaurant that I frequented. Unfortunately, they closed down in October (more on that later...), but a new restaurant opened it its place: Ragin Cajun Seafood and Po'boys. Just so you know, I'm no restaurant critic: I like eating food, and I like eating other people's  food to help expand my own ideas and find new inspiration. That's what restaurant week is about. I have only visited Ragin Cajun once, and that was within the first week of their opening, so keep that in mind. I usually like to give restaurants 2-4 weeks before really analyzing their food as it takes time for them to get into their routines. However, sometimes you just have to go when you're able. I started off my visit with their boudin balls with "creole mustard dipping sauce." The balls came dressed with s...