Dakota Café Is A Great Place To Eat--Especially If You're Speedy.
By Rebecca Cook
OUT ON EAST Tanque Verde Road lies an assortment of prefab
storefronts and buildings called Trail Dust Town that purport
to evoke the spirit of the Old West, a piece of Tucson's glorious
past.
While strolling the boardwalk of this simulated blip in history
you can consider posing--in period garb, of course--for an old-time,
sepia-tinted photo, riding the carousel, sitting in the gazebo
or indulging in profligate quantities of red meat at Pinnacle
Peak steak house.
Everything here is designed to transport you to another era.
But, while the facade of the Dakota Café may look just
as 19th-century as the rest of the place, there's nothing retro
about the edibles produced within. They're chic and nouvelle all
the way. I'm quite sure the vittles served up in the Sonoran desert
in 1880 never tasted like this.
For a mild spring day, lunch on the Dakota's patio is recommended.
Amongst the lacy, white wrought-iron furniture you can enjoy soups,
salads, sandwiches, pastas and fresh fish, all prepared in new
and surprising ways.
Dakota's chilled sea scallop salad is nothing less than magnificent,
with red chili-coated scallops so large, tender and fresh I would
have sworn I was within a sea breeze of the ocean. Served with
mixed field greens, papaya, roasted pecans, gorgonzola cheese
and a tangy orange vinaigrette, every bite was sheer bliss.
My friend Ona chose to sample the Dakota Club sandwich and, being
a committed vegetarian, was delighted to find many of Dakota's
menu items, if not already meatless, could be prepared that way.
Thus, the sliced turkey and hickory-smoked bacon usually found
on the sandwich were eliminated without comment and the remaining
ingredients of dill havarti cheese, sliced tomato, lettuce, lime
guacamole and mayonnaise, between thick slices of homemade grain
bread, served a satisfactory substitute.
Also intriguing on the lunch menu was a grilled ahi tuna,
fish tacos made with cabrilla, the fresh fish of the day, and
the spinach-melt sandwich, a sautéed blend of Popeye's
favorite food along with water chestnuts, mushrooms, sliced tomato
and dill havarti cheese served on sourdough bread.
For dessert, I had the lime pie, a slight variation on the more
well-known key lime pastry. The filling, encased in a sweet shortbread-type
crust, was slightly tart with a flavor reminiscent of the islands.
The service at lunch was relaxed but efficient, with everything
arriving at the table in a timely fashion.
Altogether, a grand way to pass an afternoon.
Dinner at Dakota Café, however, is an entirely different
matter. The food is still delicious, but the leisurely grace enjoyed
earlier in the day has been replaced with the frenetic pace of
a real dinner rush.
In addition to the quality of the food, what ranks a restaurant
in my mind is the service. Ideally being neither too fast nor
too slow, too absent nor too in-your-face, good service can make
or break a dining experience.
On a recent Saturday evening, no doubt the Dakota's peak
dining time, I found the service stumbled into a few well-worn
traps.
Drink orders, taken shortly after we were seated, took forever
to arrive. An appetizer was interrupted halfway through to make
room for our entrees. A second drink order was completely forgotten.
And the bill was plopped on the table before I'd even finished
the main course, without even a polite query as to whether I'd
like to take the meal to its logical conclusion with dessert.
Granted, the place was hopping, with more and more diners piling
up outside the door with each passing moment. Nevertheless, with
food this good, diners simply cannot--and should not--be rushed.
An appetizer of pizza foccacia with grilled eggplant, feta, Swiss
and parmesan cheeses, caramelized onions, sun-dried tomatoes and
fresh basil was exquisite and, along with a small salad, would
have made a tasty meal in itself.
A few daily specials are always offered at Dakota and, although
tempted by that day's pork chops with bourbon and molasses sauce,
both my dining companion and I opted for pasta dishes.
The bow-tie pasta with chunks of grilled chicken breast, fresh
basil, sun-dried tomatoes, spinach, onions and loads of garlic
was heavenly. My companion's angel hair pasta with eggplant, onions,
fresh and sun-dried tomatoes, yellow squash, parsley and garlic
was also good, although the vegetables might have been just a
bit overcooked.
Lest beef lovers despair that the fare at Dakota is just too
chichi, rest assured your predilection has not been forgotten.
A sautéed beef tenderloin served with a dijonnaise, brandy
and peppercorn cream sauce looked scrumptious.
A simple and elegant caramel flan (yes, I did insist on dessert)
was an ideal way to end a rather hurried meal.
Excellent food and a prime location make Dakota Café a
popular eating establishment. While I'm glad for their success,
I hope the Dakota can slow things down a bit at dinner. Hurrying
an outstanding meal is a disservice to the cuisine and the customers.
Dakota Café & Catering Co. 6541 E. Tanque Verde
Road. 298-7188. Open 11 a.m. until 9 p.m. Monday through
Thursday, 11 a.m. until 10 p.m. Friday and Saturday. Closed Sundays.
Full bar. V,
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