King Ribs, Aruba

King Ribs is what the name implies, a king of ribs in Oranjestaad, Aruba. I’ve wanted to get to this place for a long time, and finally did yesterday for the Sunday BBQ fest that happens each week all across the island. Here’s a look at the joint from street level.

There are two guys working the grills full time, slapping down ribs, chicken, and such delectables atop the hot coals. Here they are in action.

The smell wafting out of here is all the advertising they need. Take a look at the menu to see what’s on offer and the corresponding prices.

Please note those prices are in Florins. Divide by 1.75 to get the price in US dollars. In other words, the prices are very reasonable, especially for the quantity of the food you get. Let’s take a look at the chow.

On the left is the four piece chicken meal, complete with corn on the cob, boiled plantain, smashed potatoes. On the right you have the large ribs with the same sides. These two boxes easily fed three people. Maybe you like more in your belly. If so, order up accordingly. A line does form here, so you may want to call ahead. It’s also fun to watch the pit masters at work, chat with others waiting, and take in the local scene. Either way, you’ll enjoy the fun and flavor at King Ribs.

Bon dia.

Published in: on September 5, 2011 at 12:20 pm  Comments (1)  
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14 Bis, Aruba Airport

14 Bis (don’t ask me how this name came to be) is a new restaurant located at the Queen Beatrix Airport in Aruba. As you can see from the sign below, they’re open all day, serving all three meals.

It is situated between the American departure hall and the arrivals hall. Therefore, if you wanted to check in for your flight and then have a snack, it’s on your way. Let’s take a look inside.

There’s plenty of seating, which will come in handy given the surge of people that arrive for each flight. Let’s take a look at the food.

You have a lineup of sandwiches and wraps. Take your pick. Then there’s panini and the like made to order, plus fresh fruit and baked goods, giving you the opportunity to refuel on something better than your average airport chow.

Looks like quality preparation and presentation here. Given that the food on airlines is quite skimpy these days, it’s a relief to have an alternative like this to enjoy prior to entering the sequestered area of the airport. You can finish your meal in comfortable surroundings and make better use of your time on the plane. Kick back, relax, and enjoy the flight.

Bon dia from Aruba.

Published in: on August 19, 2011 at 12:05 pm  Leave a Comment  
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Hollywood Smokehouse update…

During my last visit to Aruba, the Hollywood Smokehouse and Diner had just opened in my favorite town of San Nicolaas. Well, upon arrival, I made plans to stop in for some great food and, man, was I well-satisfied. Mike, the owner, was there. He updated me on new things on the island before setting me up with a couple of brisket platters for take away. And here’s the sight to behold:

That’s a beef brisket platter with cole slaw, potato salad, and beans for the low price of afl. 22.00. (About $12 US) Fair enough and plenty filling. That brisket will cut with a fork so forget the knife. Plus, chatting with Mike and the other patrons enhances the experience if you eat in. On you way to or from Baby Beach or just rambling about the island, don’t miss the Hollywood Smokehouse and Diner. Most excellent and highly recommended. Here is a shot of the menu card.

And the opposite side showing the location and the story of the place.

No excuses! Get there and fill in your bikini.

Published in: on July 31, 2011 at 12:52 am  Leave a Comment  
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Restaurante Túnel de Hada, Spain

Restaurante Túnel de Hada is located in the hotel and spa of the same name, in Jerte, Spain. The Jerte Valley itself is famous for its cherry trees and you’ll find that influence in the food prepared for you at the restaurant. Seating is divided into several areas which offers a bit of privacy/romance, which was much appreciated during my stay. Here’s a view into the spot where our table was situated.

Those ancient walls lend ambiance and gravitas to the setting. The meal began with a sort of palette cleanser, a sorbet of sorts that I find very difficult to describe. It was tasty and functional and here’s a look at the presentation.

Note the flat and hollow-ware. Very tasteful, understated, and always set upon the table with grace and care. Staff here are top notch. Well, the next course was a single, large ravioli-type pocket of pasta which was served in a bowl and then the waitress poured over a warm, creamy garlic soup. A truly simple, yet striking combination of flavors. Here it is in the combined state.

Then came the main courses. One was duck with a dense cherry sauce seen here.

Very vibrant that dish! The other was pork with the thinest slices of potato layered in, as seen next.

Both of these dishes were superb. The cherries are the most local ingredient and were integrated nicely without being overbearing. This is something I like very much about Spain. Each region, even within a region, you find specific foods that are native and used creatively. Thus, while traveling along you experience a great many treats as opposed to one long, homogenized theme. Back to Túnel de Hada. It was time for dessert. We opted for the cherry sorbet and apple tort.

Again, check out that presentation. These people work hard at getting everything right, every detail, only to have me mow it down. Respectfully, of course. If you find yourself traversing the Jerte Valley, you would be well served to enjoy a meal here. (Please note, these photos were from a visit conducted during April 2010. I only recently realized I had not previously posted them. In other words, the menu may have changed.)

Published in: on May 30, 2011 at 10:05 pm  Leave a Comment  
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