Love, Lamb and Lull at LU

This is ZE classic case of a much needed Hail Mary pass.

For those not into the whole Football lingo, a Hail Mary pass is one you attempt when the clock is about to run out, when you know that all hope is down the drain, and whatever pass/kick/maneuver you do is nothing more than some movement doused with prayer in hopes to score/win/accomplish the impossible. This was a major Hail Mary pass moment.

After a long hiatus, the girlfriends met up for some drinks and dishes at LU. Much lauded by the media, from ANC to Rogue magazine, Our Awesome Planet, to other media and lifestyle reads, LU is the brainchild of Luis de Terry, Terry's Selection's son. Terry's is one of my fave Spanish haunts.  Noted as a Moroccan resto, LU serves up dishes from around the world, leaning towards the spice laden, exotic cuisine of Eastern Europe. I was excited. I really wanted some Moroccan.

The interiors are sleek and sharp, lending a modern canvas to the very colorful and varied menu. I arrived early, and started my night early with cocktail #1:

Caipiroska

Fresh pomelo and lime muddled in premium coconut vodka

When I lived in Firenze, my libation of choice was always the Caipriosska, and I am forever in lust for the pomelo, so this was just perfect for me. Although this version was a little off, since Caipriosska (how Italians spelled it) is usually brown sugar and lime muddled in vodka, it was still delicious and refreshing. Usually macerated strawberries are the accompaniment, but pomelo was such a smart Filipino alternative.  I loved the chunky bits so much, the server caught me fishing for them with my stirrer. He quickly handed me over a teaspoon. A little more finesse please Ms. ToT!

LU's Favorite Trio of Dips: Hummus Beirouty, Eggplant Caviar & Pico de Gallo

I realized I was a half hour early than call time, so I ordered some starters to nibble on before the rest of the table arrived. It was everything I wanted right at that very minute, small bite size pieces of unleavened bread with some spreadable edibles.

The Hummus was tasty, with a dash of paprika

When one of my dates arrived, I noticed my bread count was running low, and immediately the server replenished my stash with a brand new bowl of little unleavened crackers. Check mark on my service point scale.

Upon arriving, G said I must try the Diab-LU, 'a fantabulous lemon, mint & gin slush,' that sounded a lot like a mojito. YUM. I ended up having 3 more of these. I don't remember how I drove home in one piece.

G, who previously dined here, said I also must have the Queso Fundido, which is not found on the menu, hence, you must pseudo convince the server that you are cool enough to have it. And yes, I am a sucker for those special hard to find dishes and this was one of them. It came out sizzling hot with gooey goodness

Queso Fundido is a basically chorizo bits & goobers of cheese melted and sizzled in a clay bowl. You put a spoonful onto a cracker, and BAM! Spicy, cheesy deliciousness. THIS is something you have to order outside the menu, so don't forget the name... or describe it the way I just did, I'm sure they'll know what you want.

So the table got filled, and everyones orders were sent to the kitchen. Here's where the suspense begins.... eeeep.

Read the entire post on the NEW ToT: http://www.triportreats.com/2010/02/04/love-lamb-and-lull-at-lu-2/