Order this...Los Gatitos nachos platter

Fri, 06/02/2017 - 11:00am
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This year’s visit to Los Gatitos was a happy, wonderful experience.

The quality of the Mexican food (with an American twist) has not changed — it was colorful, well-presented and very tasty.  And the outdoor space that was redecorated last year has a new addition — a beautiful new, high awning with great lighting. 

We first met with Kristen Kiley, the manager and one of the owners of Los Gatitos, who told us that while the menu has not changed in any major respect, meats are now being smoked on-site and once-a-week specials will be added. She also noted that the bar menu lists more than 20 tequilas, one of which was bottled in 1942, and that frozen mudslides and frozen margaritas continue to receive great reviews from customers.

Berke Marye, the Executive Chef of both Los Gatitos and Winfield’s (another high spot in Block Island restaurant dining) stopped by to say hello, and Matt Imboden, the chef de cuisine at Los Gatitos then took time out of his busy day to spend a few minutes with us. We learned that Chef Imboden hails from Taos, New Mexico, attended the culinary school at Colorado Mountain College right out high school, and has expanded his culinary talents by working in all areas of cooking and food delivery from restaurants out west to south Florida, to St. Thomas, to private jets, kitchen management, and catering and had been involved in the revamp of the menu two years ago. He ended his visit with us by revealing that, in addition to the menu items, he loves cooking chocolates and desserts.

So, what were we served? First, we had grilled corn with garlic mayo and cotiga cheese. We could have eaten three cobs each! Then came the famous nacho platter with eight ingredients, including incredible home smoked pulled pork, all over fresh corn tortilla chips. It was a feast.  

Los Gatitos is open 11:30 a.m. to 7:30 p.m. beginning Memorial Day through late September (if the weather cooperates). Call (401) 466-5855, or visit yellowkittens.com. — Becky Ballard and Ruth Perfido