Take a Wok on the SouthsideLast month, Wok 'n' Sushi--a Mexican-inspired Mongolian stir fry and sushi bar--opened at 4802 S. Sixth Ave. This is Michael Lopez' first foray into restaurant ownership, but he's been in the food biz for years. Here, you can have white, brown and Spanish rice, and try the chili relleno sushi--a blend of spicy tuna with green chili wrapped in tempura batter. The establishment has a liquor license pending; until then, BYOB. Open daily from 10:30 a.m. to 9 p.m.; 889-6300.
Le Buzz ExpansionNext week, Le Buzz moves four doors east into a bigger space with two kitchens and will be open for dinner Tuesday through Saturday; reservations advised. Chef Carla Gabbard says the table-service dinner menu has a Euro-bistro flavor with grilled meats and fish, exquisite sauces and sides. Le Buzz is open daily from 6 a.m. to 9 p.m. serving made-on-the-premises pastries, lunch and coffee drinks at 9095 E. Tanque Verde Road; 749-3903.
January is National Soup MonthWith cold weather and the flu season, soup makes a nutritious, warming meal. Try the tortilla soup at El Charro, steamy fish soup at Mariscos Chihuahua or chicken soup with matzo balls at Feig's. Or, you can make your own. I eat this almost daily: In a big pot, place a raw roast chicken, rotisserie carcass or chicken parts; cover with water. Add a bay leaf, a dash of salt, a chicken bouillon cube, a handful of diced celery, six carrots and turnips cut into medium chunks, and freshly grated ginger. Top with lid and simmer until chicken is tender and vegetables soft. Put a fiery spoonful of salsa in the bottom of a bowl; add soup, tortillas optional.