Page 11 - November 2015 Dining Guide

Pan-seared fishtacos were deliveredacross the table. Thethree tacos came oncorn tortillas, piledgenerously with searedcod, guacamole,lettuce, pico de gallo,and a slice of lime.The tastiest part of theshared taco dish wasthe thinly sliced, freshradishes that garnishedthe top. Crunchy,creative and tasty. “Wepay extra to make sure we keep fresh produce stocked that is mostly organic and antibiotic free,” added Roig.It was pleasing to see that the kid’s rice and beans plate looked about as pretty as you can make a plate of rice and beans look. Instead of the usual avocado it comes with, tomatoes were substituted, which we thought added a pleasing color to the dish. Our picky eater devoured the plate’s contents; hence we concluded that the meal was satisfying.OBL has put together a menu of American and Mexican influencedsouthern hospitality. It is a place that accommodates all ages and palates (along with some savory gluten free edibles). Although we didn’t explore alcoholic options on this visit, OBL has a full bar that fills wine glasses with selections from California, Italy and Argentina. Not only will the service and atmosphere keep patrons returning, but the variety of the hearty Tex-Mex fare portions on the seasonal menu should keep the doors open for years to come.The OBL is located in the Highlands Ranch Town Center at 9344 Dorchester Street. The restaurant is open for brunch on Sundays (and soon to be Saturdays) from 11:30 a.m. to 3:00 p.m.; lunch everyday from 11:30 a.m. to 4:00 p.m.; happy hour Monday through Saturday from 4 p.m. to 6 p.m.; dinner Monday through Thursday5 p.m. to 9 p.m., Friday and Saturday from 5 p.m. to 10 p.m., and Sunday from 5 p.m. to 8 p.m. Call 303-346-9797 for more information or visit www.oldblinkinglight.com.merican Food; Southwestern soul303-785-6520 The Connection Food & Dining 11