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Coming Soon: Cocina Loco

Michael Gray, the former chef de cuisine at The Grill at Hacienda del Sol (when The Grill reopened after 1997 renovations), is partnering with Gabe Otero to open Cocina Loca ("Crazy Kitchen") near the UA, at Sixth Street and Park Avenue. The menu offers casual fast food with global influences. The restaurant seats 20; takeout and delivery within the UA area offers convenience. Check out the menu online.


All in the Family

If you dine regularly at Casa Vicente (375 S. Stone Ave., downtown), you know the Spanish restaurant is named after the owner, Vicente Sanchez. Well, here's a scoop: This summer, Vicente's wife, Marita, will get equal billing as she celebrates her heritage with a restaurant named Casa Marita, serving cuisine from Argentina at the Mercado San Agustín, which will be at Congress Street and Avenida del Convento.


Getting Goosed

While reading recipes, I sometimes wonder where I would ever get the required cut of meat. The 17th Street Market offers a varied selection of meats and poultry and the kind of knowledgeable service reminiscent of yesteryear's meat markets. Rudy Acedo has been with the market for seven years, and is known for his custom cuts. Andy O'Brien, with 40 years of experience, makes sausage using recipes and traditions brought from Old World English butcher shops. There's also free-range goose and pork crown roast; meat can be de-boned free of charge.


Closed

Ziggi's Restaurant on Silverbell Road and Wine Brothers on Ina Road recently closed.


Eating Between the Lines

Ever wonder where our food comes from, and where it's going? Join dinner and conversation with Brother David Andrews, an advocate for ethical food and farming. The event is sponsored by the Community Food Bank Food Security Center and the Punch Woods Endowment Fund. Dinner costs $6.50, with a vegetarian option available, at the Trinity Presbyterian Church, 400 E. University Blvd., from 6 to 8 p.m., Thursday, Jan. 17. Call Kitty to RSVP at 622-0525, ext. 251. For more information, visit the Food Bank Web site.

More by Karyn Zoldan

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