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When my wife and I were first looking to move up here, I looked up Basque food on the internet and found Wool Growers. For the longest time, this was the only restaurant we knew how to get to--but...
When my wife and I were first looking to move up here, I looked up Basque food on the internet and found Wool Growers. For the longest time, this was the only restaurant we knew how to get to--but that was okay. Wool Growers served as our introduction to Bakersfield's Basque cuisine, and though we don't get over there as much as we used to, it will always hold a special place in our stomachs.
This was where we were introduced to the concept of "the set-up." Mind you, this was at lunch, and we had no way to know just how much food was going to appear on the table. Cabbage soup, beans, salsa, fries, spaghetti, stew, oh my god... Yum!
Yes, sometimes things can be a little dry, but other things are good, hearty, and reliable. The soup is really good, the real, old-fashioned fries are amazing--no way these are made with vegetable oil--and the ox-tail stew is awesome. And soaking up the ox-tail stew sauce with those fries? Nirvana.
I'm hungry now.
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