Savoy Bar & Grill – Albuquerque, New Mexico

In 1881, the Savoy Theater in London’s trendy West End was built to showcase the brilliant Victorian era collaboration of W.S. Gilbert and Arthur Sullivan who composed fourteen comic operas.  The Savoy was the first public building in the world to be lit entirely by electricity.  It also has the distinction of being fronted by the only road in Britain where traffic is required by law to drive on the right-hand side. In 2006, the Savoy Bar & Grill was built in Albuquerque to showcase yet another brilliant collaboration, that of identical twin brothers Keith and Kevin Roessler who also own and operate Seasons Rotisserie & Grill in Albuquerque’s Old Town and Zinc Wine Bar & Bisatro in fashionable Nob Hill.  As restaurant impresarios, the Roessler brothers may have no equal in Albuquerque with each of their three restaurants being regarded as among the best in the city, particularly for high-end dining. Savoy, the latest addition to the Roessler restaurant triumvirate, resembles a California wine-country bistro in both ambiance and menu.  That’s a natural considering their uncle and mentor Roger Roessler is a successful restaurateur in Sonoma County, California where the fruit of the vin is showcased in some of…

Paul’s Monterey Inn – Albuquerque, New Mexico (CLOSED)

The year was 1971. Albuquerque’s population had reached a quarter of a million. The San Juan-Chama project, a system of diversion structures and tunnels for trans-mountain movement of water from the San Juan River Basin to the Rio Grande Basin, was completed. The area’s three military installations: Kirtland, Manzano and Sandia Bases merged under Air Force jurisdiction. Civil unrest was in the air in pastoral Roosevelt Park where a riot ensued that saw more than 130 arrested and more than 2,000 armed men called in to quell the situation. Albuquerque ballooning pioneer Sid Cutter took his first balloon flight. Paul’s Monterey Inn opened on Juan Tabo. Four decades later Paul’s Monterey Inn continues to serve the Duke city with a menu that hasn’t changed much, if at all, in lo these many years. While the menu may not have changed, times have. In the 70s, longer cooking times to avert potential diseases resulted in the the most popular degree of preparation for steak being anywhere from medium to well-done. Today, aficionados of steak prefer shorter cooking times so that their favorite slabs of beef retain more juice and flavor. In the 1970s, thick, hazy clouds of cigarette smoke permeated virtually…