Dining Albuquerque

Downtown Albuquerque (Courtesy of Sarah Rose)

Downtown Albuquerque (Courtesy of Sarah Rose)

As New Mexico’s largest city, Albuquerque also provides its most plentiful and diverse dining opportunities.  Lying in the Chihuahuan Desert near the geographical center of New Mexico, the “Duke City” is situated on a plain along the banks of the Rio Grande and at the base of the Sandia Mountains to the east.

Historically a tricultural city representing a synergy of Native American, Hispanic and Anglo cultures, both modern and traditional cultures coexist in a relatively easy harmony.  As a result, Albuquerque is very accepting to diversity in dining.

Less than 20 years ago “diversity” was not a term you could ascribe to the Albuquerque dining scene.  Aside from a preponderance of New Mexican and American restaurants, the only other ethnic restaurants represented in appreciable numbers were Chinese and Italian.

My friend Bill Resnik attepts to bite into the Have your Cake Dagwood sandwich

My friend Bill Resnik attepts to bite into the Have your Cake Dagwood sandwich

Burgeoning growth over the past three decades resulted in a population, which in 2002, surpassed half a million.  It also meant the introduction into our dining scene, of restaurants crossing many ethnic groups and demographics.

Bigger is not always better and with an increase in population, Albuquerque also has seen the onslaught of many nation-wide franchise restaurants, most of which dot the frontage roads visible from the city’s freeways.

Some of these interlopers have essentially driven long-established “mom and pop” restaurants out of business.  During the 18 month period starting at about January, 2003, the number of chain restaurants in the Duke City doubled, adding over 5,000 seats to an already glutted market.  At the same time, the number of new seats for restaurants not in the “chain gang” increased by just over 200.

The famous Lotaburger marquee (Photo courtesy of Sarah Rose)

Several years ago some innovative Duke City restaurateurs fought back, forming the “Albuquerque Originals”, one of sixteen chapters nationwide dedicated to promoting the independent restaurant.  Many of the city’s best restaurants belong to the Originals: Artichoke Cafe, Ambrozia, Graze, Great American Land & Cattle Company, Indigo Crow, McGrath’s, Rancher’s Club, The Range Cafe, Scarpa’s, Seasons, Yanni’s and others among them.

It baffles me as to why the local populace would prefer to eat at a copycat chain when they could dine at a wonderful original.  For a lengthier diatribe on my opinion of corporate restaurants, please read my ratings page.

Albuquerque’s mantra should be “pansa llena, corazon contento,”  a Spanish “dicho” or saying which means, “full stomach, happy heart.”  That’s because Duke City residents have over 1200 restaurants from which to choose–and choose they do–to the tune of about $1400 per diner in 1994.

In fact, New Mew Mexicans in general like to dine out.  In fiscal 2003, New Mexicans spent $1.6 billion in eating and dining establishments (considering the disgraceful amount of alcohol consumed by New Mexico residents, I’d love to see the true break-down between alcohol and food).

Other cities may have more restaurants and restaurants with much more acclaim, but Albuquerque holds its own and often surpasses the culinary culture at larger cities.

NOTE:  The awe-inspiring polychromatic photo of downtown Albuquerque is courtesy of my friend Sarah Rose, a very talented and creative artist whose lenses capture her subject matter in a unique light.

181 comments

  • 8

    New poll meister
    Seems like the poll’s sayonara incarnation.
    It’s okay, I’m just hungry, sorry Schuyler.
    Not that there’s anything wrong with that.
    The King is dead, long live the King.

  • 8

    I find this newest poll missing the most important point in one’s selection of a restaurant. What type of food do I want to eat. Be it American, Italian, Asian, Steak, Mexican, French, New Mexican or even Ethiopian, I believe most folks on an eating blog look for the best of the best, except those who look for the buffet at El Cheapo’s House of Mediocrity.
    I have my preferences for most cuisines and I see no need and little incentive to try a new place. There are few folks whose culinary expertise leads me to try a new restaurant when I think my own choice can’t be beat. Egotistic? Perhaps but I know what I like and have been disappointed too many times to want to try a new place just to try it.
    After that the rest is unimportant, the important thing is a personal desire to have the best meal again. And again and again. I tend to cross off more establishments than I add to my favorites. Another choice for this poll could have been, “I go where great food is combined with great service in a great environment that adds to the fine dining experience”.
    So what do I feel like eating tonight? Then, where shall I go to get what I’m craving.
    It’s that simple.

  • 8

    Had dinner at Elaine’s.
    Just our table and one (1) other and an eerie silence.
    Elaine is gone. Wonder why?
    ART is going to change the area and I don’t think for the better. The current administration seems to have forgotten and not care about what happens to the establishments along the stretch of Central. I don’t understand how many of our old favorites can survive with the obvious dearth of customers with no quick end in sight and with that HOHO (hop on, hop off) center bus lane. The number of potential diners in from the outskirts can’t be helped by the HOHO and the last thing the locals need is for folks who have to drive downtown to give up due to a greater lack of parking.
    Central will never be Rodeo Drive or Fifth Avenue and the only bright spot is there’ll never be a Trump Tower or a stand alone Tiffany’s.
    Why not a pedestrian night on the weekends? The dilatory effect of making travel difficult is hard to gauge for the establishments at the ends of the ART Route, let alone on the entirety. Its something that seems to have been forgotten by the powers that be.

  • 8

    I won’t be voting in the tipping poll. I have always felt that leaving tipping to individual diners opens the door for the most frugal amongst us to stay that way when the bill comes. This frivolous poll makes light of someone’s lively hood.
    Maybe one of the choices should be “my mother never expected a tip for serving me my food so why tip a stranger?” And “I only go to inexpensive restaurants so I can tip less and not look like a cheapskate”. I would like to see tipping eliminated and pay servers a better wage. It’s rediculous to tip based on the cost of food.
    Left up to some folks servers wouldn’t get a thin dime.

    • In no way is this poll intended to make fun of anyone’s livelihood. If anything, it skews toward making fun of people who don’t tip (and hopefully not those who can’t tip).

      Tipping is a very personal matter and thankfully not something mandated by government. Being a personal choice means generous diners will tip well and frugal diners will not. There are also diners who don’t have the financial means to tip as generously as they might like. I don’t make personal judgements in either case.

  • 8

    First let me say I like polls, all sorts of polls.
    I vote in those polls here on the blog.
    Unfortunately my reaction after voting and looking at the results is So What?
    I don’t know of any restaurant that doesn’t serve adult beverages with the exception of McDonaldsChucky Cheese, and that ick, I mean ilk.
    I’m interested in the nuts and bolts of dining at reviewed restaurants and suggestions for places where the commenters have dined both here and other states, cities and even foreign dining experiences. I learn a lot from other commenter’s choices and reactions.

    • PBR

      8, what might have you confounded at the moment, is that BOTVOLR has been suggesting polls to our beloved food blogger. This has shades of him thinking of, or wanting others to think of, PBR – his favorite adult beverage.

      If it makes you feel any better, the majority of Gil’s readers are confounded after reading comments by BOTVOLR, so you can consider yourself one of the family…kind of like a rite of passage around here at Gil’s Thrilling (And Filling)…:-)

      • Schuyler

        I like PBR especially as a mixed drink. BOTVOLR, you should try this one: https://ratedrcocktails.com/2013/05/15/hipsters/.

        I also like BOTVOLR’s posts and have no problem understanding what he has to say. Of course, I’ve had more than thirty years of deciphering Gil’s 50-character words. After living in Texas for a few years now I can even understand Texican. What I can’t understand is wifespeak so I just nod my head alot.

        • BOTVOLR

          Whoa…an interesting by-play that beats watching cable per the shenanigans in Hollywood as a break from those in The Swamp.
          – BTAIM, mixing beer with other stuff? Thank you for that link Schu. While I tried Tomato Beer just once, I did find the beer-into-a-Margarita of all things interesting and was particularly intrigued by the inventiveness of someone creating a holder for the inverted bottle into the Margarita as seen here: http://tinyurl.com/ybmgfa32 In this case, t’would be a Coronarita: The beer doesn’t come out all at once, but as your ‘rita goes down, you simply raise the Corona just enough to let some spill into your margarita. (Alas, some Sandia Lab or Academic type can feel free to explain the “aerodynamics” of that.)
          – Elsewise, I am not “really” a beer drinker but prefer/require an ice cold one to water with lemon/cucumber or a coke…Oooeee. BTW, when having a Dog House’s Foot Long Chile Cheese Dog con onions, I find their Orange drink is the best pairing to enhance the Red.
          Salud, Na Zdrowie, Slainte!!!

    • Surveys of this type tend to have about a 13% response rate. In order to achieve even that low rate, the number of respondents would have to be in the hundreds based on the number of unique visitors to the blog. It seems to indicate visitors don’t frequent the blog to respond to or read surveys (but I’d have to survey readers to find out for sure).

      I don’t usually pay attention to which restaurants do or don’t serve adult beverages, but it seems to me some Asian restaurants have rather limited adult beverage selections (Tsingtao beer maybe). As with you, I learn and value most the comments about restaurants. Whether or not respondents agree with my reviews, feedback is a gift.

  • 8

    I know that there can be glitches at every restaurant and the more times you dine at even the better ones the better the chance of encountering one.
    That happened at the original M’Tucci.
    Went with friends, one of whom had never been there.
    Ordered the fish special, Ahi Tuna on a bed of mashed potatoes with vegetables.
    That was the wait person’s description.
    I asked if the tuna could be seared on the outside and beautifully red on the inside and was assured it was no problem.
    When the dish came the tuna was a dull grey, over cooked, and on a bed of couscous.
    Deciding to push thru the overcooked meat but wanting the mashed potatoes I pointed out the couscous to the wait staffer who offered to take the plate back and make the change or bring me the side of potatoes.
    Told him whatever was easier and faster. A minute later a side of mashed arrived.
    Jump to the bill, I asked my friend to divide it up which he did and we left quickly being late for our next stop. My friend then said to me, “you know they charged you for the side of mashed potatoes.”
    What? I did notice the owners who always patrolled the dining room were absent the last two times I’ve dined there. Perhaps they have spread their growing empire too thin???

    • Very astute comments, 8. As you point out, even the best restaurants can experience glitches. I believe there’s a Murphy’s Law about taking friends to a restaurant at which they’ve never dined. Essentially the more you brag about the restaurant, the better the chances that something will go wrong: poor service, bad food, etc.

      Thanks for recommending the green chile cheeseburger at Frenchish. I hope to try it someday soon…and hope we hear much more from you.

  • 8

    The best burger in Albuquerque?
    Try the daily special at Jennifer James latest eatery frenchish.
    The Green Chile Cheeseburger is now my favorite. The beef exceptional, the green Chile has the perfect bite and there is a basic juice absorbing bun.
    Outstanding quality by one of the Duke City’s best chefs, a James Beard nominee.
    Ms. James knows what she is doing and does it so very well.

  • BOTVOLR

    Yes I’m aware some Folks don’t like Best of stuff.
    Pardon, for others it’s the Alibi’s re eats http://alibi.com/index.php?scn=BOBR D

    DEADLINE Wed. 20th, midnight.

  • BOTVOLR

    (Pardon Gil, could not find a Comment section ala your Bob’s Burgers review site.)
    Pardon my blatant bias as an ABQ Foodie, but I’d like to ask for the support of Foodies herein for Bob’s Burgers, a local small business of untold years here, by going out and buying a Burger given what they have had to resort to: http://tinyurl.com/y8q2qwyx E.g. as seen on KOB news this very day.
    With various non-foodie businesses considering moving from downtown of late per so called rampant crime and, for example, a potential UNM student considering crime stats as to whether enrolling here, I’m (hysterically or not) hoping Y’all will let the Mayor know your feelings….whether Pro or Con via https://www.cabq.gov/mayor/contact-us or me for that matter.
    Thank you!

    • Que estraño, Roberto. Twelve comments follow my review of Bob’s. Does anyone else out there not see them?

      • I see them...user error :-)?

        I see all 12 comments, and in fact the last one dated (May 25, 2012 at 3:38 PM) is from non other than Mr. BOTVOLR…though he went by Bob Of The Village Of Los Ranchos back then…

      • BOTVOLR

        Ha ha Gil n Captain: If I use Albuquerque Restaurant index to click on Bob’s Burgers, I get this, i.e. with the 12 Comments http://www.nmgastronome.com/?p=221
        If I use the Search Box on an opening page, I get this: http://www.nmgastronome.com/?s=bob%27s+burgers
        with no Comment hotlink at the bottom of the review. However, if I keep scrolling down through Tia Betty’s, there is a Comment hotlink there!
        Bottom line….one of us has an inconsequential “bug”, I think….LOL

        • Ahhh, that is the problem

          Roberto – When you search for Bob’s, it merely gives you what it thinks you are looking for. In order to see the comments, you have to select Bob’s, and it will take you to the Bob’s page (complete with Comments section). It is the one with the URL of ?p=221.

          This will be the case with any searches. Hope this helps.

  • BOTVOLR

    Yo, WestSiders lest you don’t get the AJ paper…http://tinyurl.com/ybch8w96
    Lest ya can’t access the article without a subscription: Besides the recently opened Range on Rio Grande and I-40, they are revamping the former Lone Star Steakhouse on outer Coors by Cottonwood and hope to open the end of August.

  • BOTVOLR

    OMG! a belated Father’s Day dining last eve at…where else?….Antiquity with Daughter and S-i-L tucked in one of their cozy booths. S-i-L scarfed down a “plain” Filet while Daughter swooned over the smashed potatoes accompanied by the Tenderloin and Shrimp Brochette. All were preceded by a right-sized salad medley of various greens, shroom and tomato slices, and carrots done up special. Did I mention the Green Chile heat buns?
    Alas, I had The Classic Henry IV which I do not think any place else in the Metro takes the trouble to prepare! It is utterly Primo year after year as a filet set upon the leaves of an artichoke with its heart being a cap atop the filet drizzled with Bearnaise, e.g. http://tinyurl.com/y9ob9smo . All served by tux-shirted, attentive waitstaff.
    Sorry to say “Pardon!”, but I have to send Y’all here http://tinyurl.com/y8yz6tbm …dig ):-) …. to read about this Local eatery!

  • BOTVOLR

    Green Goddess Salad Dressing/Anchovies!; Sr. Plata; LA Amiga Sandy;

    Anyone remember Green Goddess Salad Dressing? Does anyplace in town still serve it?
    Why might it have fallen out of favor? Mayonnaise, sour cream, chervil, chives, anchovy, tarragon, lemon juice, pepper. (Some recipes include Tahini, also known as Ardeh, a condiment made from toasted ground hulled sesame seeds.) Aha! anchovy! Seems many Folk dislike anchovy as may be akin to cumin/cilantro! I like it, albeit….LOL…diced up a bit…maybe on pizza once in awhile? Whoa! I see Il Vecino no longer has it as an extra, but still lists chopped anchovies, as has been traditional, in their Caesar’s Salad….LOL

    RE Sr Plata: Just happened to run across this site about “early” Hollywood restaurants thought you might enjoy: http://tinyurl.com/y86rz8az

    RE: Gil said: My LA Amiga Sandy isn’t the only friend of mine who swears by Langer’s. Within the above, Sandy might find this of interest….love the spelling of “Deli” ….http://tinyurl.com/y8tsn9yt

    • Hola Roberto

      Check out The Kitchn which lists Green Goddess and Ranch dressings as among the ten food items which defined the 1970s. I don’t believe even The Cooperage offers Green Goddess dressing and it’s got the most vintage salad bar in Albuquerque. The Cooperage does offer another of your favorites, Ambrosia salad.

      Gil

      • BOTVOLR

        Indeed! Clicking on your “Kitchn” or this http://tinyurl.com/zaege2y was a fun trip (with all due respect to Dr. Leary) down memory lane. Alas, while not a “recipe” per se, brings back sweet memories of gathering with Folks to fondue some meat, bread, etc. (while sipping Mai Tais) for which you could create your own dipping recipes! I remember going from the sterno heated pot to the more sophisticated, electronically controlled pot http://tinyurl.com/y8okzwj6 with (WOW) color coded spears !!! Some would say http://tinyurl.com/l5zxc68
        I think fondueing is a “lost” great medium for camaraderie.
        Thanks!

      • It's in your local grocery store

        While I don’t know of any restaurants serving it, I get it from Albertson’s (and occasionally some Walmart carry it too). It is a Kraft item.

        It was my dad’s favorite dressing, so I’ve recently decided to start putting it on my salads, and I’ve grown fond of it as well.

  • BOTVOLR

    Yo….as Y’all know, every little bit helps in this competitive dining market and despite what might be opined about “popularity” votes, IMHO, I’m not sure how not participating helps our FAV eateries. Indeed, my Daughter can attest that putting the “Best of….” etc. decal on their door, website http://www.foundon4th.com/, etc. makes them feel good and gets commented upon.

    As such please consider taking a moment to fill out abqjournal.com/readerschoice Per concerns, multiple entries are said to be blocked.

    Thanks….
    For your time, let me share a Word of the Day LOL: acnestis (ak-NEES-tis) noun: The part of the body where one cannot reach to scratch.

    IMHO, I think many Folks avoid ethnic restaurants per embarrassment of not knowing how to pronounce options let alone what they are eating. Can’t help but to think an astute restaurateur would do well in “educating” Folks to bolster their customer base.
    As such and pardon my presumptiveness, let me share this with Newbies to Italian dining: http://tinyurl.com/kk4r8pn and regarding creations from the country of India: http://tinyurl.com/kbnvk5h

  • Sarita

    Gil, here’s another place to add to your ever-growing list of places to try: El Payaso. It’s on 4th Street, a little south of Montaño. It once housed a non-descript Chinese restaurant. Just had a very enjoyable lunch there. Gorditas! You have your choice of flour or corn and multiple fillings to choose from. Of course they also have tacos, burritos, tortas, and other things I will try on future visits. A word of warning when you venture over to their salsa bar: The red sauce is **hot**!!! You can take stuff pretty hot, but I still suggest you proceed with caution. The ambience is pretty simple, but it’s more about the food, isn’t it?

    • Thank you, Sarita. I’ll try El Payaso soon.

      My friend Ryan “Break the Chain” Scott recently reminded me that I’m getting close to my 1000th review (974 reviews as of this reply). I’d like to make my 1000th review memorable and would appreciate any ideas my readers might have as to where I should go.

      • Sarita

        Since this is such a momentous occasion, I must add another place to your list: Cafe Laurel. It’s it the Downtown area. Here’s their Facebook page: https://www.facebook.com/cafelaurelnm/

        Hey! This could be your next poll question! Once you’ve got it narrowed down to a few places to choose from, of course.

      • Agreed

        That would make a great poll question (which restaurant should have the honor of being Gil’s 1,000th review).

        Nice one Sarita!

  • BOTVOLR

    Quite Frankly: A Musing per Marcello Chop House (MCH) has died.

    Alas, in its decade here, I never managed to get there! Elsewise, I suspect…LOL…it was a fine dining venue deserving of my patronage.
    Where is this leading? MCH said a difficult leasing arrangement and increased competition in the marketplace, i.e.. CheeseCake Factory and Ruths Chris played a role.

    Yo…I am nowhere near an expert when it comes to financial restaurant strategies…LOL Vernon’s Steakhouse trucks on sorta secluded down here on 4th. Just up the street, tasteful/well priced OMs bombed as so many…even lowly…. others have in the village. Does Vernon’s subsist on Rio Grande Blvd Folk?
    Whatever. Look west of the Rio Grande. No offense intended and thanks they be here, but does Indigo Crow in Corrales have the exclusivity for being the fine dining, go to place? (Whoa…back when https://www.youtube.com/watch?v=y3KEhWTnWvE circa ’70s when Corrales was way out in the boonies, there was fine dining at Casa Vieja, Rancho de Corrales, and ????? for most Albuquerquians!)
    Whatever the next Level may be called, certainly today Joe’s Pasta House is IT! Maybe M’Tucci? Indeed, there are several more nice casual venues to follow at another level.
    However, is West of the River so demographically depressed? Seriously, with money seemingly in Ox Bow and environs, La Luz, newbies along the Bosque, Corrales, money growing old in Paradise Hills, sprinters across the river from Los Ranchos….can’t a Marcello’s Chop House, including for but just special occasions for many, be supported here albeit we just lost a Steakhouse, Zio’s, etc.? My naive sense is The Falls was a few years before its time as it lays fallow today!
    Could Chez Axel or Le Troquet Bistro or a Le Crepe Michel or an Antiquity make it over here? Was Bouche on Coors just lacking in marketing? Chez Bob: Is there an opening waiting to happen?

    How about a revival of a place with the “exotic” ambiance (i.e. for newbies new to that sort of schtick) of Trader Vic’s or Don the BeachComber’s?
    Alas, is eating out or is it ‘fine dining’ no longer in?

  • BOTVOLR

    Chop Suey? Chow Mein?
    If memory serves me correctly and given a bent of many of the Readership suggesting an affinity for Asian cuisine, I don’t think I’ve read any Comments about the best places to enjoy these dishes!

    In addition, and given we seem to be a Readership of Diversity of ethnicity and birth, T’would seem we have some Readers who have possibly grown up on American Chop Suey. For those unfamiliar with ACS http://tinyurl.com/gtrk5th

    Does any enjoy Chop Suey? Chow Mein? and, most importantly, why is it called American Chop Suey and is it served anywhere here?

    • Jim Millington

      My only contact with Chow Mein was lunch in the Richfield, MN public schools. It was only regular items that I hated (the other being stewed tomatoes). I like tomatoes today but am certain I would still hate the RPS Chow Mein. I have never run across Chop Suey.

      • BOTVOLR

        Welcome home.
        One of the first things taught/learned in the early days of college as given as a Tip of the Day by a Prof: If you don’t understand something, turn the page. Indeed, I got off my Como se llama and searched Google and found Chop Suey/Chow Mein can be found here in River City by Googling
        “Chop Suey in Albuquerque” of all things!
        – Alas re American Chop Suey: I email this off to:
        Yo… Daniela and Maxime:
        In discussing Chop Suey and Chow Mein over on Gil’s website, I was reminded of American Chop Suey. As I don’t recall seeing it around Albuquerque, thought I’d pass it on to Y’all for consideration as a possible addition to your list of Comfort Foods that you serve on occasion (besides pizza and Fish n Chips) like Kielbasa and Kapusta (aka Polish Sausage and Sauerkraut).
        Why Y’all? Well, a) its main ingredient is ‘Italian’ per being a pasta as Elbow Macaroni!!! LOL b) t’would seem to be in the spirit of the word “Eclectic” as an offering c) might be of interest to some of the many transplants here from “back East”. Elsewise, I don’t see it on the menu online for e.g. Capo’s nor Buca di Beppo of all places! Lest you don’t have your own family recipe from Italy: http://www.afamilyfeast.com/american-chop-suey/ http://www.food.com/recipe/american-chop-suey-416373 and many variations on the internet. Alas, if truth be told, don’t think it was my FAV as a kid…LOL
        Bob

        • Roberto, the truth is all chop suey is American chop suey. Chop suey is a Chinese-American dish believed to have been invented in San Francisco not long after the gold rush. Per Snopes: “According to a favored bit of lore, chop suey is a mispronounciation of “chopped sewage,” an angered Chinese cook having mixed together the day’s garbage in a bit of broth and presented it to San Francisco restaurant patrons who’d earned his ire.”

          Insofar as the American chop suey you grew up with in New England, there may be restaurants in the Land of Enchantment serving a close relative–chili mac. Elsewise, Chef Boyardee’s Beefaroni is a canned approximation.

      • BOTVOLR

        OMG! I stopped my O-CD meds for a moment to offer more splitting of hairs. Indeed, while I often rely on Snopes to calm my Family/Friends who are cautioning me about such things as “It is dangerous to buy whole fish or even raw potatoes because their eyes are actually observing and recording inside your pad”, I also, because of the reported bias of Snopes, often double check other sources such as the case regarding American Chop Suey https://en.wikipedia.org/wiki/Chop_suey !

  • BOTVOLR

    Lest this gets published: I know, I know, this is way off track, albeit I can’t help to think Cabbies probably take tourists to our Fav restaurants to thus support them for our future dining pleasure.
    As a late teen, I drove a cab from 4pm to 2am, albeit only for a summer per school. “In those days” had concerns, but unlike this cabbie where someone got in the back seat and cut his throat to leave his wife a widow with 2 kids, boggles my mind in a town that I like to think of as safe despite just under 70 killings this past year! As such, if ya got a couple of spare bucks, please consider giving this GoFundMe site: http://tinyurl.com/zrqa3ed as a boost and maybe ask Friends to.
    I checked with a news reporter who confirms it is legit. Thanks

    • Thank you, Bob. Like you, I have a soft spot in my heart for cabbies. One in particular–Leonard Danemann–is a huge supporter of Gil’s Thrilling… He’s made it a point to know where all the great restaurants are in the Albuquerque area and uses the blog as a resource.

      In addition to the tragic loss of life to which you refer, the Albuquerque Cab Company recently laid off all its 70 employees and shut down after 40 years of serving the community.

  • BOTVOLR

    To get in practice for Albuquerque the Magazine’s “Best of….” survey, consider taking time for The Alibi’s Best of Albuquerque which purports to count one vote per person after signing in for a free account. If you go to the very end there’s an option for Best “Best Of” Category We Forgot wherein I chose to put in Best Restaurant/Foodie Blogger accompanied by Gil’s web address. Earlier, was given the OP to vote my FAV Ethnic/Specialty shoppe being Red Rock Deli and a chance to indirectly comment re ART. Thanks

  • Sr Plata

    Alas, Lone Star Steak House by Cottonwood is Closed Down. It was the first steak restaurant I experienced here in The Land of Enchantment soooo long ago and I thought it was a lot of fun. I guess they couldn’t compete with new Texas Roadhouse or The Longhorn…RIP oh Lone Star RIP

  • BOTVOLR

    Fishing for Reactions: When I was a kid and spent time in the surf at Hampton Beach, NH, it was interesting to catch on/learn how to “read” the incoming water to body surf. Standing chest high, you quickly learned what swelling of the approaching water was best to be patient to “catch” a great surfing wave and how approaching Hi v Lo Tides affected outcomes. Don’t know if I can apply that to ABQ’s restaurant scene, but this “There’s a Massive Restaurant Industry Bubble, and It’s About To Burst” http://tinyurl.com/hjvkspr is kind of in sync with my sense of the coming year(s). Obviously hope, like many cultural fads and many snow storms that literally pass over and miss the ABQBowl, we’ll be spared. If not, any thoughts by Readers how Foggers of Gil’s Blog, can help minimize it, bolster the best of all restaurants? (In the article, there are several banners to be sure to scroll below.)

  • BOTVOLR

    While the 66 Diner on Rt 66 just east of Pres Hosp has a fairly OK one, is it the only one in town or do any Foggers have a Premier…to-die-for place for a Sloppy Joe that they’d recommend?

    • Roberto
      Alas, the Sloppy Joe is an anachronism. It may have been possible to find a “to die for” Sloppy Joe in the 1960s, but for the most part they’ve gone the way of the dinosaur.

      The best we’ve found is at Circle T Burgers in Belen and it’s listed on the menu as a jumbo barbecue burger.

      Billy’s Long Bar on San Mateo offers Spicy Sloppy Joe Slyders though we’ve never had them. My friend Ryan “Break the Chain” Scott has long told me Billy’s Long Bar has some of the best wings to be found. Perhaps the Sloppy Joes are imbued with similar excellence.

      Reply back if you try Billy’s and let us know what you think.

      Gil

      • BOTVOLR

        Thanks for the heads up RE alternative Sloppy Joe’s. (The linkage per your comment doesn’t get one directly to the comment. Folks need to click New Comments then again on New Comments to get to the latest date.)

        Elsewise, Billy’s Long Bar is on the order of an EveryDayMan’s Pub per guests and the woodsy and wall paraphernalia, decor making for a bit of Hygge! I can only imagine what the place might be like in terms of it’s craic on a Friday/Saturday night, so if one is a bit more staid, visiting during the week might be best. Speaking of decor: while I could possibly spend time going into detail about my attentive, California style, blond wait staff, suffice it to say, her ensemble of a serape-style top kept her white tights intriguing, I mean modest, as she promptly came to take/bring my order. (Uh, I’m thinking RE Ryan noting “….some of the best wings to be found….” is his using “code” to get you to go!!!)
        -RE The Spicy Sloppy Joe Slyders: “They” say that one often measures ‘whatever’ by one’s first experience. I’m seeing most recipes are probably like what my college roommate made from scratch and served on a hamburger bun, as composed of chopped onion and bell pepper mixed with ketchup, Worcestershire sauce, garlic powder, brown sugar, salt/pepper mixed with slightly drained, browned, ground beef. His mixture was more “fluid” so it was best eaten with a knife/fork inside a hamburger bun with chips. BLB’s mixture tended to be slightly more compact (as distinct from a burger) whereby it did not ooze out of the bottom of the bun however, when held. Thus, IMHO, while it might have been made by Joe, it was in no way “Sloppy” which was fine for eating “as “Slyders” from one of those faux woven plastic baskets. Interestingly, there was a sprinkling of a mixture of grated cheeses atop the meat. While I couldn’t see any bell pepper and onion, it has a familiar reddish coloring confirming it has been flavored with ingredients I’m not expert in IDing which gives a tangy taste. Also of note, they’ve taken the trouble to toast the bun and slath with some melted butter!
        Bottom line: tho I’ll probably stick with 66 Diner for my fix (they serve chips with it) I could envision pearls and suits dropping in BLBs after work to rag on an especial hard day of office politics by sharing several baskets brought sequentially (to save the heat) of these Spicy Joe Slyders.

  • It also baffles me why local New Mexicans would eat at a copycat chain! I love southwest food and New Mexico has some of the finest America has to offer.

    • FGFABQ

      It’s easily explained.
      Blakes Lotaburger, a perpetual winner of NM’s Best GCCB, outsells every other chain and non-chain by a mile statewide.
      While Sparkys in Hatch, which has a GREAT GCCB, sells hundreds of burgers every week, Blakes sells thousands.
      We are a very large, very poor state and most of our residents only experience Blakes.
      They vote only what they know.

  • Sr Plata

    Vernon’s Open Door now closed where Quarters was in Cottonwood area. When will this ever end. FOG, we need to figure this out so all doesn’t close and only BK is left…

    • FGFABQ

      SP, we live in a very complex state. One of the poorest states in the union with an ever growing food scene. It is the survival of the fittest.
      With so many good and varied types of eateries combined with the pervasive poverty there are just so many dollars to spread around. And when Blakes Lotaburger is a perennial winner of the coveted GCCB of the Year contest it easy to see why non chain establishments have a difficult time surviving.
      Like you, we all have our go to places and we miss them when the disappear from the landscape.
      I think Gil has kept some of out favorites alive beyond the life expectancy but there is no guarantee of success in the food world.
      In our 10 years living out here the quality and number of good to great restaurants has increased by leaps and bounds. That’s a very good thing. Losing a favorite is not.

      • Sr Plata

        FBFABQ, thanks so much for your reply, it’s good new know there are FOGer’s who feel the same angst as I do. It seems we need to be key folks to help lift our fair state from low on the economic list to a higher level. Not sure of the answer but perhaps we need to be much more vocal about awesome foods so those born outside of NM as well as inside can have a set of ‘Go To’ places handy in their minds. Maybe we pseudo sponsor them and let owners in on it. I see the steak chains packed, same as the Flying Star ( I always ask myself where did these people eat before the one in Corrales was built??). Maybe Gil needs a moving FOG Top Ten Restaurant List and its food category at the top of the Blog so best are always displayed at all times. I don’t know. Should FOGer’s invest in a centrally located area and open a site that has the best of local foods. Kind of like s food court? But I do know our fair city needs a real Jewish Deli that has hints of L.A. And New York. I wrote too long, let’s hear from FOGers some great suggestion to make New Mexico Eateries Great Again…

  • BOTVOLR

    Yo if Y’all are a Peeler to traditionally have a stash of Green Chile for the yearlong:
    Just got off the phone with Rosales Produce. The north 4th St. “roadside stand” will be opening on Monday, the 8/22/16. (Psst! For those who are Chile-masochists, it is still a bit too early to have some Lumbre…always under the counter, of course!)
    – Never been from the Heights or West Side? Easy access via Paseo! http://tinyurl.com/zvqfo8h
    – For those who wince that it’s all the way over there, consider we typically have cheaper gas, it’s an Op to wind down for an hour by enjoying the iron/fiberglass sculptures at the Unser Museum, sip some world class awarded wine at Casa Rondena’ Tasting Venue, an op to try Down & Dirty Seafood Boil, margaritas at Sadie’s, a casual and unique GCCB at Papaburgers or a Stuffed Sopaipilla of Chicharonnes con beans/onions/red on the secluded “tropical-like” patio of Casa de Benavidez after exloring a 1/2 doz antique shoppes within a mile, or dine Farm and Table next door to another vintage place which also offers scads of ephemera to be Found on 4th for your own collage creations….http://tinyurl.com/jkfn4m4 …I.e. tired of taking a bottle of wine/a wallymart bouquet to a friend’s homedinner? They’ll teach you how as well!

  • Roland

    Bob, I found the comments rather amusing. I, of course, recognized they had nothing to do with the new restaurant, but thought it was reminiscent of the feat pulled off by the late great Orson Welles years earlier only less scary.
    On a somewhat sad note, I am afraid today’s society has lost the art of laughing at itself when spoofs like this are put forth for our entertainment.
    Since this blog is for public comment, I mostly read detractors comments and slough them off as people who are trying to pull someone’s chain or someone who needs to get a life. I got a chuckle from it. Thanks for sharing.

    • FGFABQ

      I thought it was reminiscent of the last time BOTVOLR posted something about “Swiss spaghetti” ” relative to Joe’s Pasta House.

  • FGFABQ

    I haven’t heard any comments re Daniella and Maxime’s latest venture, Eclectic, an “urban pizzeria” said to be opening this month on Mebaul near I40.
    The prospect of their pizzas is exciting, especially if it’s as good as the excellent fare they turned out at Torinos@ home.
    I wish them best of luck.

    • BOTVOLR

      Yo FGFABQ,
      The latest I read, 8/6: http://tinyurl.com/zy9aqlu .
      – Not being privy to the dynamics of the “selling” of TH and not implying Maxime can’t bring something especial to “pizza”, I haven’t however been impressed with nouveau pizzas elsewhere. Whoa! has anyone had the Orsetto Gommoso Pizza?
      Indeed I empathize with Maxime in having the gumption to ‘take a Sabbatical” to hopefully return to his expertise in tweaking Italian fare. One never knows what one never knows! I only recently learned about this http://tinyurl.com/qb6uhkc (which I tried to pass on) which might bring a whole new perspective to the taste/flavor of such a simple fare as spaghetti: i.e. I do not think Swiss Spaghetti has been offered anywhere in the US! (Alas, Kassie of Joe’s PH shooed me away with a broom even suggesting such a thing!)

      • FGFABQ

        Perhaps you can explain why Swiss Spaghetti has been called an April Fools Day hoax going back to photos in the ’50s.
        Gummy Bear Pizza and Swiss Spaghetti?
        I just don’t get it.
        What does your comment have to do with Maxime and Daniella’s new venture, Eclectic?
        We all know you are of exceptional intellect, you don’t have to prove it time and time again.
        I feel like you constantly play us and I don’t know why.

      • BOTVOLR

        FGFABQ…Per your question regarding the Spaghetti hoax: It was presented by the BBC on April Fool’s Day, ’57. Per Wikipedia (& others): “….At the time spaghetti was relatively little known in the UK, so that many Britons were unaware that it is made from wheat flour and water; a number of viewers afterwards contacted the BBC for advice on growing their own spaghetti trees…. The report was made more believable through its voice-over by respected broadcaster Richard Dimbleby….Pasta was not an everyday food in 1950s Britain, and it was known mainly from tinned spaghetti in tomato sauce and considered by many to be an exotic delicacy. An estimated eight million people watched the programme on 1 April, and hundreds phoned in the following day to question the authenticity of the story or ask for more information about spaghetti cultivation and how they could grow their own spaghetti trees. The BBC reportedly told them to “place a sprig of spaghetti in a tin of tomato sauce and hope for the best”.
        Decades later CNN called this broadcast “the biggest hoax that any reputable news establishment ever pulled”.” The Museum of Hoaxes rates it #1 as well. In addition to the BBC having a highly regarded reputation for accuracy, many might consider it staid or even frumpy, all of which I believe added to the presentation being so great. I swear it was reshown here on old Allen Funt’s Candid Camera when I first saw it. When greeting tourists from Italy, I often share it which they play on their cells/tablets and find hilarious.
        What does your comment have to do with Maxime and Daniella’s new venture, Eclectic? Gummy Bear pizza? Alas, I’m being facetious and reflecting broadly in terms of what is sometimes passed off as a great, nouveau pizza where I’ve, IMHO, been “burned”. While we might never get to great things like a GCCB or Bernaise sauce unless people experiment, I, egotistically, think some pizza experiments are as ridiculous as Orsetto Gommoso Pizza. No offense is intended re Maxime’s adventure as it is not open yet.
        Sorry you have concerns that I am trying to prove my “exceptional intellect” or trying to “play” anyone. As I can’t dissuade you of that, I suggest you don’t read my blatherings; I promise, I won’t take offense. I enjoy coming across new things in the world (well to me anyway) and pass them on lest some might find them interesting as well, with there being some thread of relevance and if not, I’ve tried to note a caveat.
        I often intend humor as laughing feels good, but I realize some things might fall flat and hope Folks who find that too, will cut me some slack.
        Sorry that my intent to support your concerns for M & D’s new adventure missed the mark for you.
        Adios.

  • BOTVOLR

    #1 OMG! Despite probable, vehement protestations/denials to the contrary, I’m 87% sure, I can’t help but to think, some of Y’all within, will be ecstatic to hear of the launch of El Whopperito by Burger King this coming August 15th!!!! See here: http://tinyurl.com/h6rlnf6 “They” say “El Whopperrito is made with many of the same ingredients as the namesake cheeseburger, but with a couple of exceptions. Instead of mayonnaise and cheese, it comes “smothered” with a layer of creamy queso sauce; and instead of the same old Whopper burger patties, it comes with flame-grilled burgerbeef that’s seasoned with a blend of spices for a Tex-Mex flavor. Oh, and it comes in a tortilla instead of on a bun, of course. ”

    Whoa! No Green Chile? That’s what I said! Am looking forward to Y’alls’ Reviews! No, I haven’t seen a coupon.

    #2 Ya know, nothing goes with a good meal like some Mitote http://tinyurl.com/zxuxkye , at least here in NM…IMHO!

    Recently, i.e. the past few days, there have been articles in the ABQ Journal about Wise Pies is about to launch actually serving Wise Pies pizza in The Pit as run by Mike Baird. Elsewhere, it says that Mr. Keith Baird, Mike’s Dad, has taken over iconic Vernon’s SteakHouse from Mike Baird due to financial stuff http://tinyurl.com/zxhk6ly. As Y’all know, UNM ala the Pit, recently offered name-rights for the Pit which Wise Pies “bought” for $5 million of which they’ve only paid a couple of hundred thou toward so far http://tinyurl.com/hjgvnre. Is there cause for concern here that we might have missed a more solid, less fluid, naming rights gig….(which might positively impact UNM’s budget and thus student’s Fees) or am I way off base of the intent of what might/might not be up for discussion on the Blog?
    In terms of Full Disclosure: I did not think much of Wise Pies offerings way before the UNM PIT-schtick; I have a G-daughter starting UNM in The Fall; I’m now stuck with a prepaid chit (Whoa that UNM might end up with the same!!!) for the now closed Vernon’s Open Door.)

  • BOTVOLR

    Eh! ya win some, ya lose some….
    In “Open Table”‘s listing of The 100 Best Al Fresco Dining Restaurants in America 2016 http://tinyurl.com/hn3rzwb they claim Farm & Table AND Indigo Crow !!!

    • FGFABQ

      What is your definition of “ya lose some” considering our small state
      Who should be on the list that missed out? How do NM eateries compete with coastal oceanfront restaurants?
      Or are dismayed that your fave one trick pony, el Pinto with their one trick red chile rack of ribs, paid for with a Journal Press pass discount didn’t make it?
      Whatever else one feels about Farm/Table their outdoor patio s beautiful and their food crushes El Pinto.
      I’m not sure the outdoor dining at Indigo Crow is that great but the food certainly is terrific.
      So instead of just supplying others with countless links and few personal opinions perhaps you can add to the discussions with your own words providing your own choices or disagreements.
      When I see the results of some of these polls in your links such as “100 best eateries under 2 bucks” I cringe. Or the usual GCCB winner Blakes Lotaburger, really?
      Gil’s thrilling is our oasis providing first person testimony exploring the virtues or minuses of local dining spots. A perfect way of finding good food from locals with good tastes.

      • BOTVOLR

        Again, Ya Win some, ya lose some.
        (Ooops! Before I again offend FGFABQ: Alas previously, I was so presumptive to presume that readers would be “in the know” of what I meant by “Ya lose some”: e.g. or i.e. being #1 for Pedestrian deaths in the US; being #4 as the most dangerous state in the US; the worst in the nation for childhood poverty; the #1 State with highest teen pregnancy rates; poor college and high school graduation rates while tops in High School dropout rates; being #2 per capita for the most opioid ODs nationally; do I even need to get into DUIs? yada yada. Ergo, for brevity, I did not spell it out. Alas I presumed, given I may not be known for often dinging places or try to do so gently, I presumed Folks would “get” that the reference was being positive when I attempted to highlight/tout the national recognition Farm and Table and Indigo Crow received being amongst top “al fresco places”, nationally!
        As I tried to imply, I was offering Kudos to those places OBVIOUSLY in the desert for making a “list”. I had no reservations about them. If I’d recently been to Sandiago’s to sample their food, I might have opined that their ‘al fresco’ dining setting, IMHO, could also match many on that list in terms of view.
        In this email, I’m trying to give Giovannis a bit of a “spotlight” per a “list” Gil seems to hold well overall…. http://tinyurl.com/hr7ehhx . Alas, I’ve never been there to comment on its offerings. I’m trusting Gil’s and Commenters notes. Indeed, I now must wonder to go to see if it beats Saggio’s El Milano that no one herein has ventured to try and therefore comment on. Kinda like my one-trick-pony, that FGFABQ maligns…The Red Chile Ribs of El Pinto which have received national recognition…that he nor anyone has challenged me with a better choice in the City. BTW FGFABQ, Press Pass never applied! In the past, and their Ribs being well worth paying the full price otherwise, they’ve generously offered a 1/2 price pre-buy deal….per profits from their otherwise pricey offerings. BTW, currently, Scalo’s is no longer part of Journal Rewards, but I continue to enjoy and comment on their Filettos. Yo, ya gotta keep up on things…lest I’m doing it for ya! (Sorry that my trying to cobble together a few shekels in savings for some inheritance to my Kid’s/G-kids always seems to offend you!)
        Speaking of Commenting and that I should Comment on the food besides noting some things Folks might find of interest: Per trying to overlook it was a glitch, I held off (at least herein) commenting on your beloved Farm and Table. Originally in Gil’s blog, I ‘extolled’ the tastiness of the Filet I had and tried to mince words about it being small for the price http://www.nmgastronome.com/?p=15644#comments that others have noted as well. RE an experience a couple of weeks ago: If ya can’t send out an excellent “To Go” (even it is only ‘going’ for 5 minutes!), perhaps don’t offer anything at all: 26 bucks (for two) of their Breakfast Biscuit Sandwiches, each squished in a cardboard box!: “Farm eggs”: Duh….I challenge anyone to taste a difference with the eggs I buy at WallyMart and then scramble, which I presume came from “a Farm”, and then put in a non-descript ‘bun’; “Bacon” (crispy?): mine miked are better; “Tucumcari Cheddar”: give me a break and pre-shredded cheese from “Wisconsin”; and the “Farm Fries”? must be made by one really old farmer or “chef” not on Viagra!
        In addition about commenting on “food”: if you, FGFABG, review all your Comments throughout Gil’s Blog, most of them are bashing….no longer playfully razzing me….and have nothing to do with food! Apparently my comments somehow cause you discomfort. I can only imagine what might happen if you were to go to your healthcare provider. E.g. A Scenario:
        FGFABQ: Yo “doc”, I get this terrible discomfort/pain when I do this!!! What can I do?
        HealthCare Provider: Stop hitting yourself in the head with a hammer!!! (i.e. stop reading BOTVOLR’s Comments!)
        As such, I tried to take the healthcare provider’s advice by stopping Commenting. Alas, FGFABQ came back by offering to “bury the hatchet” if I’d come to the FOG at the IPCC. I did and I offered to even shake his hand. Little did I realize, he, like Lucy http://tinyurl.com/jnuz98o, were going to bury the hatchet again and again…in my back. Razzing is one thing; being snarky is another.
        Several years ago, I immediately desisted when FGFABQ took umbrage with a light-hearted, political jab I tried to sneak in a Comment. I have no problem with you disagreeing…politely…with my assessment of a venue nor its offerings, but otherwise, I think you do a disservice to Gil’s Blog with your attacks on me. I.e. there is enough hostility going on in the current campaigns to turn people off whereby Folks may avoid listening/reading hostility and thus possibly miss being exposed to “worthwhile” info…i.e. in this Blog. As such, I feel that a Newbie checking out Gil’s Blog, let alone Regulars herein, become disenchanted seeing FGFABQ/BOTVOLR, FGFABQ/BOTVOLR, FGFABQ/BOTVOLR going back and forth in the “Your Feedback” section and they quit following the Blog. To avoid that and if this will help to get you off my butt like an unwanted boil: OK…I am thin skinned…it comes with aging. I do not like being Bullied. You WIN. You are The Champ at being Snide! Oh…Oh…re your recent comment of “I’m sure you’ve looked up your new derogatory term (Meschugener) before using it. So thanks for that.” Indeed I did…http://www.dictionary.com/browse/meshugana and found no mention of it being derogatory. Oh, I didn’t take it that way when my Jewish friends would… good naturedly… razz me with it in the past. But, as you apparently misinterpreted it, I APOLOGIZE and for similarly, if need be, using “Gumba” http://tinyurl.com/jemejdu and even tho, per an altered spelling, some Folks offer it is least of all derogatory e.g. http://tinyurl.com/z8kstj9 and ESPECIALLY from this Goomba http://tinyurl.com/hbgrb2f contrary to your taking offense! Such an apology is much akin to when I tried to apologize to Shawne, but you continued to harp about my tactlessness with even another Comment after that!
        Alas, the main point of that Comment was to chide readers to Comment….given Gil notes his visits are but a brief snapshot in time and he touts other people’s opinions are of equal import, as well as to recruit New Readers. Hers was the only Comment for Le Troquet at the time in 2 months, despite it had also been open for several months!!!! The whole schtick…inane as it might have seemed Bubba….and if I explained it, that would have taken the “whatever” out of it….was for us to meet up at Le Troquet (and then maybe elsewhere)…separate from your reference of it being a “date”. The May and December element, was to be part of the schtick!!!! It was to try to move things along in terms of readership and comment wise! Separate from the romantic tease in the following, didn’t you ever see the dozen or so Taster’s Choice commercials that went on…OMG….from ’87- ’93 like a soap opera???? http://tinyurl.com/z7brfep Geesh, they used to even advertise when the next such “advertisement” was to be on and ended with 30 million viewers for the last one???? Lo that readers herein might have become enraptured to check Gil’s Blog more often as well as enlist friends to check out how Shawne and I “got along” as might be evidenced in our “individual reporting” of our impressions of different venues and offerings!!!! But that is all for naught as you’ve possibly scared her off. Ok, maybe I could have scripted my Comment better, but couldn’t you have been a bit more reflective? And…Lest I be critiqued that we might not always have “gotten along”, I’m reminded of one episode of the series http://tinyurl.com/z86gsgp
        Bottom line: given the amount of comments that are generated on Trip Advisor/Yelp/Zomato/etc. and while recognizing they reach a national population base and given the number of Folks who’ve put their “life savings” on the line in NM/ABQ in trying to satisfy our palates (even tho they may be lacking/naive as to running a business), I…egotistically if you must….hope my Comments contributed to Gil’s Blog reaching more of ABQ’s spending population.

        Oh Oh! Almost lastly FGFABQ: I think your comment of “And to compare Vicki Yada Yada Yada Carr to Edith Piaf is like comparing Brittany Spears to Renee Fleming or Ella Fitzgerald.” was utterly snotty, let alone disrespectful . First of all, I wasn’t comparing Carr’s version. It came unconsciously to mind during sleep. I followed that up with (despite your finding including links abhorrent) links to several songs of Ms. Piaf and apparently you “missed”/didn’t fathom the implication within “No way the offerings at Le Troquet are going to disappoint!”, that Piaf’s music in the background would certainly serve to maximize the food/ambiance/service of Le Troquet. Oh, and by the way, after you consider this https://en.wikipedia.org/wiki/Vikki_Carr review of how Carr has been respected, what are you implying by “Yada Yada Yada”? Seems a bit on the unPC side, IMHO…especially being in New Mexico! While she went by Vikki Carr, she often was Up-Front letting audiences know in public or TV appearances…..she was not ashamed of…her Mexican/Hispanic roots….especially in an era when Cesar Chavez was shocking Anglos by urging a Boycott of Lettuce and Grapes from the region where most of the US got them, while he was working legally (born in AZ) as a farm worker in California, but protesting the long hours working in the sun with limited water, toilets, breaks for low wages in the (desolate?) fields of central California.
        Lastly, I know it is “small” of me, but, upon reflection, I see why I’ve been avoiding going to a previous, periodic FAV of mine, per your FAV being Blade’s Bistro in Placitas.
        OMG…lastly lastly….consider increasing salads, prunes etc as I’m thinking you might be roughage challenged which might contribute to your crappy comments! “Just sayin.”

      • Foodie Star

        Jeez Bob! You shouldn’t be so succinct. I feel like you left out some important details and references (and sub-references, and sub-sub-references.) Remember, language is free and that means you can use as much of it as you want. The simplest detail can change the whole message, so I suggest you include all of them so you’re not misunderstood.

        Seriously, have a great day!

      • FGFABQ

        Apparently forgotten are my complicity in the Kennedy assassination, the 2008 financial meltdown, the disappearance of Judge Crater and the Jimmy Hoffa case, an the Lindbergh kidnapping.
        Guilty as charged.
        I’ll be ordering the red chile crow at El Pinto.
        Ya win some, ya lose some.
        How was the food?

  • BOTVOLR

    Several Folks have noted taking umbrage, understandably, with different “Best of…..” surveys, especially when it comes to our GCCB. Lest you missed it, here’s your chance to change that as well as possibly help some Local ventures. The Journal reports it accepts only one use of the site http://www.abqjournal.com/readerschoice/ for an entry.
    For better or worse or if you choose not to vote, the “notoriety”/5 minutes-of-fame of others, still may generate business.
    Thanks

  • BOTVOLR

    Caveat:
    For those of Y’all into occasional dining at home and into the Farm-to-Table Schtick:
    It’s that time of year to check out http://www.losranchosgrowersmarket.com/
    (Free tip: Wet/shake off excess and wrap Artichokes individually in saran-wrap to store in frig to keep freshness, IMHO, for a few xtra days in our dry clime!)

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