USA Restaurant Index

To visit a restaurant review, simply click on the restaurant name below and you will be magically transported to that review. Restaurants rated “25” or higher are noted in capital letters.

Arizona:

Bisbee: Cafe Cornucopia

Chandler: Chino Bandito | CYCLO | In-N-Out Burger | The Keg Steakhouse | Lee’s Sandwiches |

Gilbert: Joe’s Real BBQ | Mint Thai Cafe |

Grand Canyon: El Tovar |

Phoenix: Delux Burger | Hap’s Pit Barbecue | Honey Bear’s Barbecue |The Original Wineburger |Pane Bianco | PIZZERIA BIANCO |Richardson’s Cuisine of New Mexico|

Scottsdale: Malee’s Thai Bistro  | Patsy Grimaldi’s Pizzeria | Pinnacle Peak Patio |

Seligman: The Roadkill Cafe

Springerville: Los Dos Molinos

Tempe: | Cafe Lalibela | Cornish Pasty Company | Sushi Eye |

Tucson: El Guero Canelo | BK Carne Asada & Hot Dogs |

Winslow: The Turquoise Room |

California:

Big Sur: Nepenthe Restaurant | SIERRA MAR AT THE POST RANCH INN

Cambria (1): Indigo Moon Cafe, Wine & Cheese Shop

Carmel-by-the-sea (1) : CASANOVA RESTAURANT 

La Jolla (2): NINE-TEN RESTAURANT AND BAR | Piatti Ristorante and Bar

Malibu (1):  Geoffrey’s Malibu

Montecito (1): TRATTORIA MOLLIE |

Monterey (1):  Schooners Coastal Kitchen & Bar

Mountain View (1): Spice Islands Cafe 

Newport Beach (1): PIZZERIA MOZZA | 

Placerville (1)Chuck’s Restaurant

Roseville (1): The Squeeze Inn 

San Diego (1): CAFE CHLOEEL AGAVE RESTAURANTE Y TEQUILERIA | PHIL’S BBQ RESTAURANT |

San Francisco (2): Crab House at Pier 39 | DESTINO NUEVO LATINO BISTRO

Santa Barbara (3): La Super Rica Taqueria | Norton’s Pastrami & Deli | Opal Restaurant & Bar |

Santa Clara: Parcel 104 |

Colorado:

Pueblo (1): Conway’s Red Top |

Georgia:

Savannah (1): The Lady & Sons

Illinois:

Arlington Heights (2):  | JOHNNIE’S BEEF | Siegelman’s Deli |

Chicago:  Al’s #1 Beef | The Billy Goat Tavern | DAVID BURKE’S PRIMEHOUSE |   FRONTERA GRILL | GARRETT POPCORN SHOP | Portillo’s Hot Dogs | THE PURPLE PIG | Superdawg Drive In| Swedish Bakery| TOPOLOBAMPO |

Kildeer: Bacchus Nibbles |

Lake Zurich: Culver’s |Gino’s East of Chicago | Hackney’s |

Mundelein: Gale Street Inn |

Niles: Graziano’s Brick Oven Pizza | Kimchy Cabana |

Wheeling: Bob Chinn’s Crab House | Weber Grill |

Iowa:

Osceola: Maid Rite

Kansas:

Fairway: STROUDS RESTAURANT & BAR |

Kansas CityOklahoma Joe’s Barbecue |

Maine:

Kennebunkport:  Mabel’s Lobster Claw | THE CLAM SHACK |

Wells:  MAINE DINER

Massachusetts:

Bedford:   Steve’s House of Pizza

Boston: DAVIO’S NORTHERN ITALIAN STEAKHOUSE  | MIKE’S PASTRYSPORTELLOUnion Oyster House |

Essex:  WOODMAN’S OF ESSEX

Lexington:  Mario’s Italian Restaurant

Missouri:

Kansas City: ARTHUR BRYANT’S | Gates Bar B Q | The Savoy Grill |

Ozark: Lambert’s Cafe II |

St Louis: Super Smokers |

Nevada:

Las Vegas: Amlee Gourmet Restaurant| Bellagio Buffet | BOUCHON | Buckingham Smokehouse Bar-B-Q | Burger Bar Las Vegas |Carnegie Deli | Cathay House | China Poblano | Fatburger | Ghirardelli Chocolate Shop & Soda Fountain |IL MULINO NEW YORK | Joe’s Seafood, Prime Steak & Stone Crab | LAWRY’S: THE PRIME RIB | Lindo Michoacan | LOTUS OF SIAM | Memphis Championship Barbecue | Mesa Grill | Ping Pang Pong |RISTORANTE B&B | Satay Malaysian Grille |Spiedini |

Oklahoma:

El Reno: Johnnie’s Grill |

South Carolina:

Charlotte: Butcher & Bee | THE HOMINY GRILL |MAGNOLIAS |

Mount PleasantMelvin’s Legendary Bar-B-Q |

North Charleston: EVO

Sullivan’s Island: Poe’s Tavern |

Texas:

Dallas: Celebration | El Ranchito |

Fort Worth: Kincaid’s Hamburgers

64 comments

  • Bruce

    Gil,

    We are just back from another visit to Santa Barbara and have a new recommendation for you: Hoffmann Brat Haus. http://www.hoffmannbrathaus.com/

    They have a huge selection of brats! 24 different sausages listed under 5 categories: Haus, Traditional, Vegetarian, Exotic and Extreme Exotic.

    Of course my inaugural selection was from the Extreme category – Boar. (all of the servers favorite) and Soozi had the Thuringer Brat from the traditional line-up. Both were excellent. The Boar was delicious and a bit spicy; the Thuringer, also extremely tasty, was made from a “100 year old German recipe”. You get to choose 2 toppings from a list of six. I chose cooked sauerkraut and caramelized onions. The buns were fresh and very good and served the sausage and toppings very well.

    They also took the trouble to provide suggested beer pairings for each of the 24 brats on the menu from their extensive selection of draft and bottled European beers. Germany, Belgum and the Netherlands are well represented.

    As a side we shared a Bucket of Garlic Belgian Fries – described as thick cut Belgian Fries seasoned with Garlic (lots!) and Parmesan Cheese. Crisp on the outside tender within. Very good! You can also choose 3 dipping sauces from a list of 10.

    Stepping off of busy State street into Hoffmann’s Brat Haus is a bit like transporting yourself to Europe. We enjoyed sitting on the second floor near the bar and listening to sounds of the street below mixed with the voices of a few german who were sitting on the balcony.

    The Brat Haus joins my growing list of must go-to places in Santa Barbara!

    • If your mother-in-law is only half as sweet and charming as Soozi, it’s no wonder you visit Santa Barbara so often. Well, that and all the great restaurants in one of the country’s most beautiful vacation destinations. The Hoffmann Braut Haus sounds terrific.

      I’m glad to see you describe Thuringer as “extremely tasty.” The second time I met my in-laws, they took me to a Bohemian restaurant in Chicago where I ordered Thuringer. My father-in-law’s reaction: “You ordered Thuringer! Why would anyone order Thuringer?” Obviously my food choice didn’t quickly endear me to him. Over time he figured out “this guy is really different” (at least in what I order at restaurants) and we became very close.

      I’d love to hear your opinion of the fries at Pete’s Frites in Nob Hill. They’re thrice cooked and sound very much like the Garlic Belgian Fries you experienced.

  • BOTVOLR

    Hmm….are we seeing this regarding “chains” but also “locals” in Albuquerque for the same dynamics. Are we at or reaching a tipping point of too many restaurants?

    Here’s an article http://tinyurl.com/gpzr5gx that starts out with….
    “Customers have been walking away from sit-down chains as convenience and affordability take precedence….”

    – Just pondering on a Sunday Morn as a change of pace from The Bobbleheads making something out of nothing or otherwise microising the zits of Hillary and The Donald.

  • BOTVOLR

    What??? You are going to use orange tiles on your roof and serve 28 Flavors of ice cream including something called Pistachio way outside of town on the highways? Who ever heard of such a thing?
    RIP! Told ya it would never last! http://tinyurl.com/gwkyznt

  • Sr Plata

    Bob, I could not have said it better, you are colorful and to the point! Thanks for the links to potential fast food for our beloved ‘Mexican’ city where a passport will get you a Christmas Burrito with our smiles nearby. Happy New Years. From the Land of Enchantment…

    • BOTVOLR

      Yo Sr Plata. Thank you for your astute observation about my most recent missive. Indeed, as always, I try my best to make succinctly epigrammatic Comments…ya right. Otherwise, what fun would it be to just parsimoniously reflect: “What the freek is going on here http://tinyurl.com/hb6fpp8?”
      Seriously, it blew my mind that the article wasn’t touting NM (with all due respect to Mexican) cuisine, especially given the pressure NM chile growers are under, e.g. from foreign imports, difficulty with the scarcity of pickers, etc. Seems the farmers’ org might have tried to incentivize restauranteurs RE expansionist endeavors.

      • BOTVOLR

        ~~ The Pueblo Slopper ~~
        Recently I ranted about the apparent(?) lack nationwide of restaurants featuring New Mexican fare versus the many Mexican ones doing that. On the other hand, there is, by/for some, a testiness about Colorado’s efforts to claim fame re New Mexico’s GCCB. Rather than shy away, I just searched, albeit only a tad, to educate myself RE what, for example, is their infamous, Pueblo Slopper. What is that all about? Has anyone dared to have one and care to share? In reality, must admit, it looks/sounds interesting e.g. http://tinyurl.com/pq66rf7. Is it time, ignoring the spelling, that someplace offers one in NM? RE the knife and fork: again, see here: http://tinyurl.com/kfqqdzw if ya missed it.

      • I've had one...

        While I didn’t click your tinyurls…

        I have family in Pueblo and therefore have had the slopper. I’ve tried both the Gray’s Coors Tavern and The Sunset Grill versions – the two places in Pueblo who reputably have the best ones in town (maybe the only ones?).

        I like it. It’s a different way to eat a GCCB. One has a really great patty and the other has really good chile and I can’t recall which is which (it’s been awhile since I had one – gonna have to change that, I guess). At the risk of being flogged on this blog, I actually like Pueblo Chile. I prefer Lemitar and other NM locations, but Pueblo Chile can certainly hold its own in the piquancy and flavor departments.

        I’ve made them at home and it is very delicious. Of course I used Lemitar Chile when I made them, but otherwise they were the same!

        Also, another Pueblo food item is the grinder (Italian sausage sandwich). Passkey has a good one, and some other place that just popped up that my brother says blows Passkey away. I’ll have to try that next time as well.

      • Just found this

        I knew I had made similar comments in the past..

        http://www.nmgastronome.com/?p=19

        See the comments section of Conway’s Red Top…

  • BOTVOLR

    Caveat: A Rambling: When Gov. Huckabee ran for President, he started out noting the problem of living in our “bubbles” and thus possibly having little empathy, respect, etc. for/with what’s going on in the world (bubbles) of others…which thus might weaken the country. It reminded me of a New Year’s eve when a well known, staid, non-cable TV news anchor hosted ‘ringing in the New Year’ from Times Sq. After the ball dropped and a commercial, he was back on set in a turtle neck (talk about dating things….LOL)…N.B: he had doffed his freekin tux! to continue blabbing. Per my thin skin, I took umbrage; fired off a “scathing” email to the network for his disrespecting us in the rest of the USA waiting to also (formally) ring in the “New Year! Like NYC is the geo-center of the US?…LOL! All this is my loquacious way of confessing my own geo-centricity RE what’s happening in the world re Mexican/New Mexican Cuisine http://tinyurl.com/hb6fpp8…Except for CO now claiming green chile, others don’t appear to include Chile. Apparently, we are not the center of the universe and I thus got clued in to why tourists ask me, sometimes almost conspiratorially, “Where do The Locals like to go for the best “Mexican” (in contrast to “New Mexican”) food!!!
    29 Mexican restaurants in gritty GA! What’s with that? (Back in the day of early oughts with rampant killings in Mexico, Atlanta was noted for being The major distribution hub of drugs from Mexico. Perhaps some Folk retooled themselves into the restaurant trade?) Elsewise: Hmmm….the places listed in the list avoid locating New Mexico. Did the previously home-owned Garduno’s miss the “expansion” boat for New Mexican cuisine restaurants (albeit they had the first New Mexican restaurant in Vegas at the Maloof’s Fiesta Casino and one in Phoenix(?). Twister’s has several locally owned sites and recently ventured into CO. Bottom line: Given the proliferation of Mexican cuisine, why is not New Mexican fare a national restaurant cuisine ala red/green chile and especially given that several chain grocery stores have recently begun setting out GC roasters across the fruited (what does that mean, anyway?) plain. Well, I guess we just got to face the same old same old like this week: http://tinyurl.com/h7y2a7v (Gawd! I hope those agents weren’t some of our high school dropouts!)
    – Tips of the Day
    1) Ya should’ve seen the sunset on 8/13
    2) Buy two jars of these: http://tinyurl.com/ha8vwnz Munch-crunch a cold one now. Keep the other jar intact unless we have a year lacking a Green Chile Harvest!!!

  • BOTVOLR

    Many Folk apparently think of beer as a food to the point of considering themselves a Mucky-Muck, aka a Cerevisaphile (Cer-a-vehs-a-file) 1.an aficionado of beers and ales, 2.a devotee to the decoction of barley infused with hops and fermented, 3.an imbiber of beer on the highest order, bordering on devotion, 4.one who pursues the very finest in malted beverages.
    Ramping things up to the Sommelier level, we have the Cicerone: one who possesses the knowledge and skills to guide those interested in beer culture, including its historic and artistic aspects!!!!
    Me? Just like to quench my thirst especially if dining on New Mexican, Polish, and Irish Yum Yums. Could be a PBR or Carlsberg! Elsewise, prefer a Margarita or White Russian.
    Speaking of Margaritas: we really need to get Big G involved in legislation (given they are doing nothing else) regarding this!!!!: Do you know the def of “margaritaceous”? I.e. having to do with margaritas???? Nope!!! 1. resembling mother-of-pearl; pearly!!!! What’s with that?
    Oh Oh…why am I blabbing? What does Thrillist tell us is the best beer bar in NM (or elsewhere, lest you be soon vacationing)? http://tinyurl.com/hlm4u5q
    Salud! on this Cinco de Mayo!

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