Pajarito Brew Pub & Grill dream team from left, owners Patrick Mockler-Wood, Catherine Mockler, sous chef David Tripp, executive chef Curtis Miller and owners Dorota and Pawel Listwan. Photo by Salvador Zapien/ladailypost.com
The excitement was palpable Wednesday night as invited guests filed in to get a sneak peek of the newest restaurant in Los Alamos.
The Pajarito Brew Pub & Grill held the private affair to put its staff through the paces of preparing and serving meals in anticipation of next week’s opening to the public.
Owners Patrick Mockler-Wood, Catherine Mockler, Dorota Listwan and Pawel Listwan and executive chef Curtis Miller, sous chef David Tripp and pastry chef Jacob Richmond greeted the room full of diners, answering questions and sharing culinary techniques.
“We dehydrate the truffle oil so it turns to powder and we sprinkle it on our fries … that gives the fries the flavor without making them oily,” Patrick Mockler-Wood said.
Diners asked for second and even third orders of those specially made fries.
Mockler-Wood also explained that the secret behind the effervescent large red grapes that tingle on the tongue when eaten is that they are carbonated in dry ice.
Cascaded with compliments on everything from the restaurant’s decor, which blends the rustic and rugged outdoors with a clean modern edge, to the gastropub-style dining experience, Catherine Mockler laughed saying that besides a whole lot of hard work, massive amounts of money and very little sleep, “it’s been real easy to make all this happen.”
The highly anticipated opening date of the Pajarito Brewpub & Grill at 614 Trinity Dr. is coming up next week, Mockler-Wood said.
“We want to provide this community with a unique gathering place where they can enjoy affordable food, drink and company in a tasteful environment with exceptional service,” he said, adding that the restaurant will feature more than 30 world class beers on tap. “No longer will people in Los Alamos need to drive to Santa Fe to be served a cold microbrew on tap or taste a fresh new menu.”
The 3,070-square-foot restaurant, which with the outside deck area includes 1,800-square-feet of dining space, features a unique bar top created from patina copper and a drop-down ceiling above the bar and booth seating areas made of Brazilian koa wood.
Check ladailypost.com this weekend for the exact date that the restaurant will open.