Sorry, folks! Unfortunately, but fortunately for us, we’re crazy busy! ‘Tis the season!!
Thanks for bearing with us last week. We’re back in Guisado business with:
Vegetable guisado (vegan – with tomatoes, celery, carrots)
Chicken guisado. (People have been calling me about this, so we keep making it!)
Sorry, friends, we won’t be serving guisados at lunch today. We expect a very busy evening tonight, and are prep, prep, prepping! Thanks for your understanding! Stay tuned…
We’re back from a delicious Thanksgiving break, ready with some Guisado for you!
On the menu…
- Garlic Chicken with Potato.
- Braised Beef with Mushroom.
- Chickpeas with Wilted Greens — for our vegan/vegetarian friends…
We expect most of y’all will be visiting friends and family — and probably not in town — so we decided not to open for Guisado lunch this Friday, Nov. 23. Therefore, we will be Closed for lunch: Friday, Nov. 23, 2012
On Monday, Oct. 22, 6-9 pm, We’re having a one-night only Guisado-tasting party. Sample any of four guisados free with purchase of any of Lunacy Black Market’s wines.
- Pork with green and red peppers, carrots, celery and sweet and sour sauce. This one’s a little spicy…
- Mushroom guisado whole garlic cloves and tomato. For our vegan friends.
- Boneless dark meat chicken with potatoes, roasted peppers, olives.
- Shrimp diablo. We’re not sure how exactly we’re cooking this, but it’s a tasting after all!
The following three Guisados will be available for your sit-down or Pick-up/Take-away enjoyment on Friday, Oct. 19, from 11:30 a.m. to 1:30 p.m. (Sit down serving in a bowl. Sit down price $5)
- Beef & Porcini Mushrooms
- Spicy Boneless Chicken with Cabbage, Cilantro & Garlic
- Vegan Lentil
… and for Pick-up/Take-away only on Friday, Oct. 19, from 6 – 7 p.m. (Small portion–about 1 Liter–at $10 for pick-up.)
Also, visit GuisadoCaliente.com’s Menu to find out about other items you can pick up anytime with a 48-hour advance phone-in order.
Mama Luna says I need to siesta!
Creative Loafing announced this week that we’d be open around lunchtime (and correctly–thank you, CL!), except here’s the thing: With us being open for dinners and still processing your Guisado pick-up & take-away orders (thank you, customers!), my mama says we need some kind of siesta! (And I’m still hunting for a good home for Guisado Caliente. Some things are shaping up, too–so stay tuned!)
Given the fun we had last week around lunchtime, we will be open for lunch sit-down or pick-up on Fridays (only) between 11:30 a.m. and 1:30 p.m. Again, we will not be open at lunchtime on Wednesday and Thursday (because my mama said so).
Still if you want to pick-up a Guisado on Wednesday, Thursday or Friday, you can between 6 and 7 p.m. Please call 48 hours in advance and we will prepare it fresh for you. Visit here for the menu of options.
Pollo al Ajillo, chicken with garlic, potato and peppers. (Sit-down serving. with rice, not pictured)
Garbanzo & Collard Greens Mediterranean (sit-down serving comes w/ rice (not pictured))
The following three Guisados will be available for your sit-down or Pick-up/Take-away enjoyment on Friday, Oct. 12, from 11:30 a.m. to 1:30 p.m. (Sit down serving in a bowl. Sit down price $5)
Pork ribs simmered with balsamic vinegar, mint, and cabbage
Pollo al ajillo chicken with garlic, potato and peppers
Garbanzo and Collard greens Mediterranean
… and for Pick-up/Take-away only on Friday, Oct. 12, from 6 – 7 p.m. (Small portion–about 1 Liter–at $10 for pick-up.)
The delicious stew that’s more meal than soup, and more soup than meal…
Its generous distribution of vegetable and/or meat have you chewing each spoonful—or maybe you want to eat all those goodies with a fork?
Every self-respecting guisado-aficionado—because that’s what you now realize you are—must have rice!
And that sauce.
That’s when you reach for the spoon again and begin to ponder, “maybe this is a stew, after all.” No. It’s not quite either, because your rice is still holding up against your fork.
It’s just … guisado! And it’s so good!
Available in Atlanta at Lunacy Black Market—made by self-described guisado-apasionados, Laura London and chef Paul Luna, of course.