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After weeks, months?, of famine, we finally made it back to Hudson for another tasting. This time, we chose to try out The Agave Kitchen. Its large windows and neon lights catch our eye each time we drive through downtown. Childless for the evening, we thought it would be a great time to try out this bar and grill.
This eatery was truly an enigma. Was it a bar? Was it a grill? Was it a gourmet restaurant? At first impression its two separate and distinct bars led us to believe the former, but after reading the excellent menu we began to realize it was some sort of bar/grill/haute cuisine fusion. We were greeted promptly at the door and shortly after being seated on the second floor loft, our waitress came for our drink order.
The menu featured specialty burgers, "char-grilled" entrees, and a whole page devoted to Santa Fe delicacies. Yet the section that drew Eric's eye was the seafood. After teeter-tottering between the Mahi-Mahi and Ahi Tuna, he landed on the Ahi Tuna. This dish was served with a Santa Fe Salad, vegetable medley and choice of side. Though many things piqued Andrea's curiosity, the thing that most intrigued her tastebuds was the Kitchen Sink Enchilada. It was served with something called Border Beans and Tijuana Kitchen Rice.
Before we were able to get back from a quick trip to the bathroom, Eric's salad had arrived. We decided to split it. The salad itself was crisp and fresh, but the Santa Fe dressing served on the side was the star of the show. A creamy, spicy concoction, it complemented and enhanced the greens. Like any good meal starter, it made us eager to get to the rest of our dinner.
Andrea's enchilada and assorted sides came out hot and fragrant. As it turned out, the Kitchen Sink included roasted peppers, caramelized onions, baby spinach, portabella mushrooms and some kind of creamy and delicious cheese, all wrapped up in a corn tortilla and baked with more cheese on top. The dish was more than adequate for her hunger pains. The beans and rice, while somewhat tasty, went largely untouched.
Not being a fan of beans, Eric chose roasted potatoes to accompany his tuna and vegetables. Seasoned and cooked to perfection, they were the right choice. The vegetables were coated in a delectable glaze and disappeared quickly off the plate. The Ahi Tuna had a cracked pepper crust and was cooked over the open grill. He made the mistake of ordering it medium rare (a culinary travesty for the sushi grade tuna) which resulted in the dish being drier than he would have desired. One cannot hold the chef accountable for that mistake.
There were a few drawbacks to our experience. Our silverware was mismatched. Okay, so it didn't make the food taste any different, but somehow bugged us nonetheless. Also the noise level was quite high, making it difficult to have a conversation in anything resembling a normal tone. Price was fair for the quality of food that was served. Two meals, two soft drinks plus tip, 40 bucks.
All said and done, we're still confused. Is it a bar? Is it a restaurant? Or is it something else? If you are in the mood to eat Mahi-Mahi while watching the Twins and sipping your favorite top shelf cocktail, this is the place for you.
The Agave Kitchen
501 2nd St.
Hudson, WI 54016
715.381.0099
www.agavekitchen.com
This eatery was truly an enigma. Was it a bar? Was it a grill? Was it a gourmet restaurant? At first impression its two separate and distinct bars led us to believe the former, but after reading the excellent menu we began to realize it was some sort of bar/grill/haute cuisine fusion. We were greeted promptly at the door and shortly after being seated on the second floor loft, our waitress came for our drink order.
The menu featured specialty burgers, "char-grilled" entrees, and a whole page devoted to Santa Fe delicacies. Yet the section that drew Eric's eye was the seafood. After teeter-tottering between the Mahi-Mahi and Ahi Tuna, he landed on the Ahi Tuna. This dish was served with a Santa Fe Salad, vegetable medley and choice of side. Though many things piqued Andrea's curiosity, the thing that most intrigued her tastebuds was the Kitchen Sink Enchilada. It was served with something called Border Beans and Tijuana Kitchen Rice.
Before we were able to get back from a quick trip to the bathroom, Eric's salad had arrived. We decided to split it. The salad itself was crisp and fresh, but the Santa Fe dressing served on the side was the star of the show. A creamy, spicy concoction, it complemented and enhanced the greens. Like any good meal starter, it made us eager to get to the rest of our dinner.
Andrea's enchilada and assorted sides came out hot and fragrant. As it turned out, the Kitchen Sink included roasted peppers, caramelized onions, baby spinach, portabella mushrooms and some kind of creamy and delicious cheese, all wrapped up in a corn tortilla and baked with more cheese on top. The dish was more than adequate for her hunger pains. The beans and rice, while somewhat tasty, went largely untouched.
Not being a fan of beans, Eric chose roasted potatoes to accompany his tuna and vegetables. Seasoned and cooked to perfection, they were the right choice. The vegetables were coated in a delectable glaze and disappeared quickly off the plate. The Ahi Tuna had a cracked pepper crust and was cooked over the open grill. He made the mistake of ordering it medium rare (a culinary travesty for the sushi grade tuna) which resulted in the dish being drier than he would have desired. One cannot hold the chef accountable for that mistake.
There were a few drawbacks to our experience. Our silverware was mismatched. Okay, so it didn't make the food taste any different, but somehow bugged us nonetheless. Also the noise level was quite high, making it difficult to have a conversation in anything resembling a normal tone. Price was fair for the quality of food that was served. Two meals, two soft drinks plus tip, 40 bucks.
All said and done, we're still confused. Is it a bar? Is it a restaurant? Or is it something else? If you are in the mood to eat Mahi-Mahi while watching the Twins and sipping your favorite top shelf cocktail, this is the place for you.
The Agave Kitchen
501 2nd St.
Hudson, WI 54016
715.381.0099
www.agavekitchen.com
