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The Alley Cantina – Taos, New Mexico

The Alley Cantina just off the Plaza in Taos

In April, 2014, Gallup conducted a poll to determine state pride across the United States.  More precisely, the Gallup poll surveyed people in all 50 states to find out what percentage of residents say their state was the very best or one of the best places to live.  Sadly, New Mexico was rated the six worst state to live with only 28 percent of respondents indicating the Land of Enchantment was one of the best places to live. New Mexico was the only state among the bottom ten either not bordering or not East of the Mississippi River.

In recent years it seems every quality of life survey conducted lists New Mexico near the very bottom where we compete with Mississippi and Arkansas for “worst” in virtually every aspect of daily life.  So, what does it say about New Mexico when it is rated number one…that’s first…in the auspicious category of being “absolutely absorbed by the abnormal?”  To arrive at this rating, the Moveto Real Estate Blog actually used Facebook data to determine what percentage of each state’s population had an interest in the paranormal, psychic phenomena, conspiracy and shadow organizations and mythical creatures and mysterious beings.

The pet-friendly patio at the Alley Cantina

Research indicated that largely because of the mysterious UFO crash and subsequent cover-up in Roswell back in 1947, New Mexicans are more apt to believe in conspiracies, cover-ups and the Illuminati.  We, it seems, are also quite fascinated by cryptids (mythical creatures, mysterious beings, Chupacabra, etc) and psychic activity.  Only one state’s citizenry had a greater interest in the paranormal which one dictionary defines as “denoting events or phenomena such as telekinesis or clairvoyance that are beyond the scope of normal scientific understanding.”

Some of the state’s most active paranormal activity revolves around haunted Taos.  The aptly named The Ghosts of Taos blog believes ghosts are “as much a part of the landscape as the towering hollyhocks, dusty petunias, bancos, portals and adobe walls of Taos Plaza.”  One of the most famous of the Taos ghosts is Teresina Bent, daughter of the first governor of the newly acquired New Mexican Territory who was murdered during an uprising in Taos.  Teresina is said to haunt the Alley Cantina just north of the Taos Plaza.  Numerous sightings and incidents have been reported by both employees and guests.

Coconut Chicken Fingers with Apricot-Ginger Sauce and Celery Sticks

The Alley Cantina actually sits in the oldest building in Taos, a structure built in the 16th Century by Pueblo Indians.  The building initially served as an outpost along the Chihuahua Trail and was later occupied by the Spanish government.  In 1846, it became the office of the ill-fated Governor Bent whose family owned the building for several years.  The property became a restaurant in 1944 under the name “El Patio” and has continuously operated since then, becoming the Alley Cantina in 1997.  

In actuality, the entire building isn’t 400 years old, but large portions of the building remain from the original structure, including the south wall of the kitchen and the east wall of the kitchen and bathrooms (the tiniest bathrooms of any restaurant I’ve reviewed).   Despite the Lilliputian facilities (not enough room for you and for  Teserina Bent), the Alley Cantina is a beloved gathering place in Taos, earning several “Best of Taos County People’s Choice Awards.”  The menu is renowned for its New Mexican food (cumin alert: it’s on every item of New Mexican cuisine) as well as its barbecue and surprisingly, its fish and chips.

Green chile Cheeseburger with Fries

The Alley Cantina may also be known someday for its coconut chicken fingers served with an apricot-ginger dipping sauce and celery sticks.  The chicken fingers are somewhat thickly battered, a crispy exterior belying the moist, tender chicken inside.  While the crust has a pronounced coconut flavor, the generously plated chicken fingers (each one almost as large as the bathrooms) are elevated by the apricot-ginger dipping sauce.  It’s a sauce which should be bottled and sold.  Its personality is assertive without being overwhelming, tangy without being tart and aromatic without being perfume-like. 

Though it didn’t make the New Mexico Green Chile Cheeseburger Trail in 2011, the Alley’s version of the Land of Enchantment’s sacrosanct burger is well worth ordering.  The canvas for this behemoth green chile cheeseburger  is a sesame seed bun with housemade qualities (our server couldn’t tell us who made it).  The burger is constructed with a rather sizable beef patty topped with chopped green chiles blanketed by your choice of Cheddar-Jack or Provolone cheese.  It’s a very good burger even though the green chile lacked the piquancy New Mexicans crave…or perhaps the piquancy was obfuscated by the thickness of the beef patty and the other ingredients (lettuce, tomatoes, pickles).  The burger is served with hand-cut fries.

Fish and Chips

It’s rather rare to find fish and chips in New Mexico described as “famous” as the ones at the Alley are.  As has been discussed on this blog, fish and chips in New Mexico are wholly unlike fish and chips in Great Britain where they’re made best.  The Alley’s fish and chips are, in many ways, a complete antithesis of those I enjoyed by the boatful in England.  First, they’re made from Pacific cod as opposed to Atlantic caught fish.  Secondly, they’re battered (sheathed is a better descriptor) rather thickly–so much so that malt vinegar won’t penetrate until you cut through the breading and expose the succulent white flesh.  That’s when you discover a pretty tasty, light and flaky fish that is surprisingly enjoyable. 

Perhaps if Gallup had conducted its poll at the Alley Cantina, respondents would have been more inclined to show their state pride.  Enjoying good food at a fun, pet-friendly patio would do that for you.

The Alley Cantina
121 Teresina Lane
Taos, New Mexico
(575) 758-2121
Web Site
LATEST VISIT: 24 August 2014
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Fish and Chips, Green Chile Cheeseburger, Coconut Chicken Fingers

Alley Cantina on Urbanspoon

Stray Dog Cantina – Taos Ski Valley, New Mexico

Stray Dog Cantina at the Taos Ski Valley

There’s a rather ominous sign on the base of the Taos Ski Valley.  In bold red uppercase print, the sign reads “DON’T PANIC!,” a preface for somewhat more reassuring text: “YOU’RE LOOKING AT ONLY 1/30 OF TAOS SKI VALLEY.  WE HAVE MANY EASY RUNS TOO!”  To novice skiers, the steepness of the ski runs visible from the base may as well be the “I’d turn back if I were you” sign Dorothy and her friends encountered when they entered the Haunted Forest on the way to the castle of the Wicked Witch of the West.  No doubt the less skilled schussers turn tail like the Cowardly Lion and head for flatter topography. 

There’s another boldface type warning at another Taos Ski Valley landmark.  This one is for the meek of taste bud and gastrointestinal system.  The menu at the Stray Dog Cantina warns “Caution: Our chile is not for amateurs.  It’s extra tasty, but it can be spicy – it is serious chile.”  It’s obvious this warning is intended primarily for out-of-state visitors unaccustomed to their food biting back.  For citizens of the Land of Enchantment, such a warning is akin to a red flag being waved at a charging bull.  We see it as a challenge, another test for our manliness (being the more mature and intelligent gender, women don’t fall for such challenges) and an opportunity to show off our asbestos-lined constitutions. Not to mention some of us really dig this stuff when it’s packing heat. Then there are others who believe pain is a flavor.

The Pet-Friendly Patio at Stray Dog Cantina

With a name such as Stray Dog Cantina, it’s only fitting that this long-time Taos Ski Valley apres-ski favorite is one of only two pet-friendly restaurants in the Taos area.  The genesis of the unique name seems to be consigned to history and, in fact, some regulars still refer to it as “Tim’s Place” while throughout the internet, references to “Tim’s Stray Dog Cantina” abound.  Tim would be co-founder Tim Harter who died in an avalanche while backcountry skiing beyond Taos Ski Valley boundaries in 1996.  

While the “Tim’s” portion of the name was removed in 2009 when Harter’s family sold the cantina, at least “Stray Dog”  portion seems a permanent fixture.  Fittingly, the women’s softball team sponsored by the Stray Dog is called the “Stray Bitches.”  Their trophies are on display on the first floor which is part dining room (complete with picnic tables and wooden benches) and all bar.  On one second story wall, you’ll find a painting of New Mexico’s most spectacular mountain, The Jicarita, by the delightful Leigh Gusterson.  The Jicarita which backdrops Peñasco (pandering to my hometown) is about 35 miles from the Taos Ski Valley.

Frito Pie

Save for closing for a few weeks in spring after ski season, The Stray Dog is open year-round.  The vibe is certainly different in the winter when pristine white powder blankets the area.  Our inaugural visit, about a month before the autumnal equinox, was a weekend escape from the heat of the Duke City.  It was a good 25 degrees cooler at the Taos Ski Valley, prompting some visitors to don attire more appropriate for the winter.  The pet-friendly patio hugs the Stray Dog and provides magnificent views of the towering evergreens.  The al fresco experience is heightened by the sound of water cascading along a babbling brook directly beneath the wooden planks of the patio. 

Open for breakfast, lunch and dinner, The Stray Dog offers an interesting menu replete with familiar New Mexican favorites and some unique creations heretofore unseen.  Red chile is sourced from Chimayo.  It’s a vegetarian chile ameliorated only by garlic and fresh vegetables.   All beef sold on the premises comes from New Mexico.  Among the more interesting dishes on the menu is the Hawaiian inspired Local Loco which is loosely patterned after the Aloha State’s “Loco Moco,” a dish many Spanish-speaking New Mexicans might find off-putting in that “moco” translates from Spanish to “mucus.”  You get the feeling the creator of Stray Dog’s menu knew this.

Green Chile Cheeseburger with Fries

Save for a unique starter named the “Mexican Suzie Sushi” (blue corn-battered chile relleno wrapped in a tortilla, cut like sushi and served on red or green chile), the appetizers are similar to those you’d find at many New Mexican restaurants.  Because the salsa was laced with hemlock…er, cumin, we opted out of anything on the appetizers menu and shared a Frito pie (a bowl of Frito’s corn chips topped with beans, red chile, cheese, onion, lettuce, chopped jalapeños and sour cream).  It was our first opportunity to sample the chile about which we were warned.  As surmised, that warning wasn’t intended for red (chile) blooded New Mexicans.  The only heat discernible came from the chopped jalapeños.  The purity and deliciousness of the chile made up for its lack of piquancy.  It’s a very tasty chile, the highlight of an otherwise good Frito pie. 

Though the Local Loco beckoned, as one of the quadrumvirate who put the New Mexico Green Chile Cheeseburger Trail together, it is always my patriotic duty to order a green chile cheeseburger, by far the most popular item on the menu (even among tourists).  The green chile cheeseburger is constructed with Angus beef which is topped with green chile blanketed by melted Cheddar cheese.  Both mayo and mustard are slathered on the top bun with pickles, onions and tomatoes on the side.  The hand-formed beef patty doesn’t quite cover the bun, but what there is of it is terrific, reminiscent of a grilled steak and what it lacks in circumference is more than made up for in thickness and deliciousness.  As with the red chile on the Frito pie, the green chile didn’t pack much of a punch.

Green Chile Stew with Side of Beans

In order to restore homeostasis under extreme conditions (sixty degrees with a stiff breeze), New Mexicans crave the salubrious elixir of green chile stew.  We crave it because it nurtures us with two types of heat–the heart-warming heat of cold-defeating temperature and the heat of piquancy.   The Stray Dog’s version must be very popular at winter, primarily because it helps offset the cold (and, who knows, visitors may even discern a piquant bite).  For us, the green chile, while flavorful, was rather insipid, lacking the second type of heat New Mexicans crave.  It’s not a bad green chile stew, but we would have enjoyed it more had it brought sweat to our brows and blisters to our tongues.  Available with chicken or pork (shredded), the green chile stew is cloaked in white and yellow Cheddar.   

While the warning about the chile was wholly unnecessary for us, those steep mountain trails almost make me thankful that knees wrecked from playing football can no longer schuss down precipitous mountain trails.  Whether or not you ski, the Stray Dog Cantina is a great place for relaxing in the company of your four-legged children.

Stray Dog Cantina
105 Sutton Place
Taos Ski Valley, New Mexico
(575) 776-2894
Web Site
LATEST VISIT: 23 August 2014
# OF VISITS: 1
RATING: N/R
COST: $$
BEST BET: Green Chile Cheeseburger, Frito Pie, Green Chile Stew

Tim's Stray Dog Cantina on Urbanspoon

Five Star Burgers – Albuquerque, New Mexico

Five Star Burgers in Albuquerque

On Friday, March 19th, 2010 and to surprisingly little fanfare, a locally owned and operated burger restaurant by the name of Five Star Burgers launched in Albuquerque’s North Towne Plaza at Academy and Wyoming.  Its opening predated by about a week, the launch of a similarly named burger establishment, an east coast based interloper named Five Guys which has exploded across the country with nearly 600 locations in 39 states.  The latter opening was greeted with ruffles and flourishes, pomp and circumstance and throngs of curiosity-seekers and “chain gangs.”

Despite the relative lack of hype and brouhaha, Five Star Burgers won’t play second-fiddle to any burger restaurant.  The name on the marquee will tell you that.  That name is bold and maybe more than a bit audacious; some might say it borders on braggadocio.  Five-star, after all, is a term used to denote the highest quality, something that is incomparable and absolutely without peer.  In a rating system of one to five stars, it signifies the pinnacle, the top, the very best.  My friends in Taos tell me the name fits.

A crowded restaurant even at 2PM on a hot summer Saturday

Taos is where owner Bob Gontram founded his first of five planned Five Star Burgers restaurants. The historical “Soul of the Southwest” and Bohemian haven is a tough restaurant town. A burger restaurant would have to be pretty good to make it in Taos. With a pedigree that includes creating more than a hundred restaurants as both a franchisor and franchisee, Grantham has the experience and vision to succeed even in tough markets.

Discerning that trends are leaning ever more toward healthy dining, Gontram opted not to launch another copycat burger restaurant serving machine processed burgers from suspect feedlots.  Instead, his Five Star Burgers menu features all natural, antibiotic free 100 percent Angus beef from Harris Ranch, world-famous producer of superb quality beef and exemplar of “ranch to the table” beef production.  Five Star Burgers is trans-fat free and environmentally conscious; even its packaging is biodegradable, made from corn and recycled paper.

Chocolate-Chocolate Shake and Salted Caramel Shake

The name on the menu may say “burgers,” but burgers are not, as a hard and fast, intractable rule, synonymous with fast food.  If anything, Gontram has simultaneously slowed down and upscaled the concept of fast food.  He does more to defeat the stereotype of burgers being unhealthy and greasy than perhaps any other burger restaurant in Albuquerque.  If the menu alone doesn’t tell you this is no run-of-the-mill burger joint, it will be very obvious this is no “gobble and go” fast-food emporium when you don’t see a drive-up window anywhere in sight.  In fact, you’re more apt to saunter into the restaurant than to make a mad dash from your car.  That’s the pace at which the restaurant operates.

When you walk in, you’ll be amiably greeted and escorted to your table where you’ll be presented a well-organized menu.  Take in the swanky digs.  The ambiance is elegant in a neo-modern way with ebony ceilings and stark tri-colored walls.  Seating is utilitarian and comfortable and includes a bar complete with high-back stools from where you can order beer or wine   An attentive wait staff will check up on you frequently, but not to the point where it becomes a nuisance. Your first visit should be for a burger.

Fried green beans with green chile mayo

The beef is fresh ground daily and char-grilled to order with an intriguing selection of condiments to adorn each burger.  Burgers are served on a toasted brioche bun from Fano Bread Bakery, an Albuquerque institution.  Adkins devotees can opt instead for a 12-ounce Harris Ranch hamburger steak sans bun, char-grilled to order with Gorgonzola cream and caramelized onions.  A char-grilled Asian glazed salmon with grilled vegetables is also available and you can also substitute an all natural chicken breast for any burger.

Standard burger offerings include the 5 Star Burger (Gorgonzola cheese and applewood smoked bacon), Old Timer (tomato, lettuce, onion, pickle, condiments), Taos Burger (crispy green chile, BBQ sauce and Cheddar) and the New Mexico favorite, a rather unique Green Chile Cheeseburger (green chile, pepper Jack cheese, green chile mayo).

Mixed cart of fries

Mixed cart of fries

On October 1st, the national newspaper USA Today published a compilation of America’s “great burger joints,” one in each state.  The choice for New Mexico was the green chile cheeseburger from Five Star Burgers.  According to USA Today, “When you talk burgers in New Mexico, you’re talking green chile cheeseburgers.  What distinguishes 5 Star Burgers, with restaurants in Taos and Albuquerque, is quality.  Served on a brioce bun from local Fano bakery, their all-natural, hormone-and antibiotic-free Black Angus beef is ground fresh daily and cooked to order.  The 8-oz green chile cheeseburgers come in two varieties.  Both are delicious.”

When USA Today proclaimed Five Star’s green chile cheeseburger as New Mexico’s best green chile cheeseburger, it wasn’t some nameless, faceless writer in New York City making that audacious claim. The burger was recommended by Sally Moore, author of Culinary New Mexico, “the ultimate food lover’s guide” and one of my most trusted sources for information on New Mexico’s specialty food stores, cooking classes, wineries, bakeries, tortilla makers, food festivals and restaurants. It would have been easy for Sally to recommend one of the “usual suspects,” but in recommending a burger proffered by a relative newcomer, she was as bold as the burger she recommended.

Lamb burger with blue cheese, applewood smoked bacon and green chile

Lamb burger with blue cheese, applewood smoked bacon and green chile

The menu also offers a number of specialty burgers and sandwiches: the freshly ground 5 Star Turkey Burger (sage, red onion, peach or cranberry chutney), Green Chile Chicken Cheeseburger (all natural chicken breast, green chile pepper Jack cheese, green chile mayo), Lamb Burger (tomato, lettuce, mayo), Portobello Burger (crispy green chile, roasted red pepper, grilled onions, Gorgonzola cream), Reuben Sandwich (corned beef, Swiss cheese, sauerkraut, Thousand Island dressing on marbled rye), Coho Salmon (tomato, red onion, mayo on brioche roll) and Grilled Cheese (Cheddar, Swiss, Pepper Jack, tomato marmalade, applewood smoked bacon on sourdough).

This formidable line-up can be ameliorated by a number of flavorful toppings: aged Cheddar, American cheese, pepper jack, Swiss, Gorgonzola, smoked Provolone, avocado, roasted sweet pepper, crispy green chile, caramelized onions, wild mushrooms and crispy applewood bacon, all available for a dollar a piece.  At Five Star Burgers, you truly can have your burger your way!

Five Star Burger with Gorgonzola Cheese, Applewood Smoked Bacon, Tomato Relish and Caramelized Onions

Five Star Burger with Gorgonzola Cheese, Applewood Smoked Bacon, Tomato Relish and Caramelized Onions

You can even eschew burgers and sandwiches altogether with Five Star Burger’s selection of salads: Shanghai Chicken Salad (Asian and field greens, almonds, green onions, water chestnuts, crispy rice noodles, sprouts, sesame seeds and a spicy peanut dressing), Caesar Salad (Romaine hearts, garlic croutons, shaved Parmesan cheese), BLT Salad (crisp lettuce and diced tomato, applewood smoked bacon, Provolone cheese and a spicy Rojo Ranch dressing) or you can have a side Caesar salad with your burger or sandwich if you desire.

Aside from the side Caesar salad, available extras include French fries, sweet potato fries, a mixed “cart” of fries, a half order of fries, coleslaw and green chile on any menu item.  To wash it all down, you can opt for Pepsi products or fresh-squeezed lemonade, black leaf iced tea, raspberry iced tea, organic free trade coffee or shakes (chocolate, vanilla or strawberry) made with all-natural Breyer’s ice cream.

A1 Burger (8-ounce beef patty served with A1 sauce brushed on both sides, Cheddar cheese topped with fried onion straws on a toasted bun)

7 June 2014: The shakes are thick and delicious, made with real ice cream cold enough to give you “brain freeze” (an ice cream headache), but so good you won’t want to stop.  Dreyer’s ice cream is renown for its slow-churned process which makes it more rich and creamy than other ice creams.  The chocolate is chocolatey and velvety smooth, like a premium semi-frozen chocolate milk.  Alas, the salted caramel is somewhat cloying with little of the salt influence discernible.

About a quarter century ago, my very favorite burger restaurant in Albuquerque was a tiny hovel on Cornell near the University of New Mexico.  It was called the Sheepherder’s Cafe and the specialty of the house was a lamb burger with green chile.  The closure of this unique student favorite was a heart-breaker.  While a few other restaurants have offered a facsimile of the lamb burgers I so enjoyed, none approached the quality of the Sheepherder’s Cafe.  That is, until Five Star Burgers.

Five Star’s award-winning green chile cheeseburger

21 March 2010: A mix-up in the kitchen resulted in a lamb burger with applewood smoked bacon, green chile, Gorgonzola and caramelized onions in addition to the standard tomato, lettuce and mayo.  It’s the way I’ll order all my lamb burgers in the future.  Five Star’s lamb is subtle and rich, not gamey in the least.  Prepared at medium, its inside glowed with pink pulchritude.  The applewood smoked bacon is chopped, not unlike bacon bits.  The caramelized onions are a sweet contrast to the plucky Gorgonzola.   This is a five-star burger in every regard.

21 March 2010: We adorned our Five Star burger, too, adding tomato relish and caramelized onions to the standard offerings of gorgonzola cheese and applewood smoked bacon.  The contrast of sweet and savory toppings makes for an interesting flavor combination, a coalescence of deliciousness.  The tomato relish is so good you might want to spoon it up.

Special of the Month for May, 2014: Pimento Cheese and Applewood Smoked Bacon Burger

2 October 2010: Five Star’s rendition of the green chile cheeseburger is made with Pepper Jack cheese, green chile mayo and green chile which is blanketed by the molten cheese.  Alternatively you can ask for crispy fried green chile strips which Andrea Lin indicates “rival bacon in sheer deliciousness as a burger topping.”  Either way, this is an excellent green chile cheeseburger.  Grilled at medium it’s a juicy five-napkin affair.  It’s not especially piquant even with the double-barrel approach of green chile and green chile mayo, but the green chile has a nice roasted flavor and it’s plentiful.

2 October 2010: October, 2010’s burger of the month, hopefully a burger which will make Five Star’s menu, is yet another celebration of excellent beef ameliorated by complementary ingredients. The A1 Burger showcases an eight-ounce beef patty with A1 sauce brushed on both sides then topped with Cheddar cheese and fried onion straws on a toasted brioche bun.  A national chain has a similar burger, but it’s not executed nearly as well.  As with other Five Star burgers, this is a juicy  and delicious burger, one for which a bib might be advisable.

Grilled Cheese with a Beef Patty

7 June 2014:  Five Star’s Burger of the Month for June, 2014 transported me back to South Carolina where my love of pimento cheese (a mix of grated cheddar, mayonnaise and diced pimiento peppers) was rekindled.  Five Star paired pimento cheese with applewood smoked bacon to create one of the most intriguing and delicious burgers in town.  Pimento cheese is a working person’s cheese, a cheese with personality courtesy of the beauteous pimento, a red cherry pepper with sweet flavor and very mild heat (100-500 Scoville units).  Then, of course, there’s applewood smoked bacon at its salty, crispy and smoky best.  Together they make an unbeatable combination.

7 June 2014:  Five Star has even managed to elevate the humble and oft boring grilled cheese sandwich into something spectacular.  A triumvirate of cheese–Cheddar, Swiss, Provolone–paired with bacon and tomato marmalade on sourdough on its own makes for a three- or four-star sandwich.  Add a Harris Beef Angus beef patty and you’ve got a somewhat subdued, but quite delicious version of a patty melt.  With rye bread this sandwich would have the more assertive personality which would make this a true, even more memorable patty melt.

Shanghai Chicken Salad

7 June 2014:  Every once in a while, everyone should eschew French fries, onion rings and that ilk and opt instead for a salad.  Salads go better with burgers than you might believe.  Order a salad for two and the Five Star crew will split it for you.  The Shanghai Chicken Salad (Asian and field greens, almonds, green onions, water chestnuts, crispy won ton noodles, sprouts, sesame seeds and a Thai peanut dressing is a very good bet, especially if you ask for extra Thai peanut dressing.  The ingredients are fresh and crispy and the flavor profile is varied–sweet, savory and tangy.

21 March 2010: You’ll want a mixed cart of fries with your burgers.  A mix of standard French fries and sweet potato fries served on a fine mesh colander basket with butcher paper atop, they go especially well with Five Star’s unique green chile mayo (all chile used by the restaurant is Hatch chile).

2 October 2010: Better yet, order the fried green bean appetizer served with green chile mayo.  I first experienced fried green beans at a Vietnamese restaurant in Chandler, Arizona several years ago and have craved them since.  Five Star has sated my cravings with some of the most tasty green beans in memory.  Sheathed in a light batter, the beans have a snappy crunch while retaining the freshness and moistness of the green beans.  Dip them into the accompanying green chile mayo for an even better adventure.

Five Star Burgers is open 11AM to 9PM Sunday through Thursday and 11AM to 10PM Friday and Saturday.  Try the other similarly named burger restaurant if you’re curious, but you’ll come back to Five Star Burgers.  It’s more than a cut above.  It’s the pinnacle, a true five-star burger restaurant.

Five Star Burgers
5901 Academy Road, N.E., Suite P3
Albuquerque, New Mexico
(505) 821-1909
Web Site
LATEST VISIT: 7 June 2014
1st VISIT:  20 March 2010
# OF VISITS: 3
RATING: 21
COST: $$ – $$$
BEST BET:  Chocolate Shake, Lamb Burger, Five Star Burger, Mixed Cart of Fries, Green Chile Cheeseburger, A1 Burger, Fried Green Beans, Shanghai Chicken Salad, Pimento Cheese & Bacon Burger, Grilled Cheese with Beef Patty

Five Star Burgers on Urbanspoon