Month: July 2005

BrunchNew MexicoSanta FeSteak

Rio Chama Steakhouse – Santa Fe, New Mexico

Gil Garduno

The murky Rio Chama meanders through the high plateaus of northwestern New Mexico surrounded by multi-colored sandstone cliffs reminiscent of Georgia O’Keefe’s landscape paintings in which colors seem to defy nature. The ambiance at the Rio Chama Steakhouse is of muted earth tones and subdued Southwestern patinas. Exquisite elegance is in evidence throughout the restaurant as this truly fine dining establishment exudes class and wealth. Serving prime and choice dry aged steaks, chops and seafood, this high-end and classy establishment has garnered accolades since its inception–Cocinita Magazine’s Critics’ Choice Award in 2001 and the Santa Fe Reporter Readers’ Choice award for best new restaurant in 2001 and 2002. It is the sister restaurant to Santa Fe restaurants La Casa Sena…

IllinoisMexicanRated 29

Topolobampo – Chicago, Illinois

Gil Garduno

A quote attributed to Marcel Marceau, the French mime famous for his sad-faced clown, aptly describes my attempts at describing a meal at Topolobampo: “Do not the most moving moments of our lives find us without words.” Life’s vicissitudes often include moments which move you deeply and stir your very soul. Our inaugural dining experience at Topolobampo was not so profound and cathartic as to move us to drastically change our lives, but it certainly prompted a stirring awakening as we experienced what was conceivably the best restaurant meal we’ve ever had. Perhaps more impressively, a second visit affirmed that opinion with an equally stunning array of unsurpassed delights. Several of the other effusive reviews I’ve written are mere hyperbole…

IllinoisRated 23Seafood

Bob Chinn’s Crab House – Wheeling, Illinois

Gil Garduno

Over 900,000 customers in 1999 couldn’t be wrong when they spent over $28M, the third largest revenue for the year among independent (non-chain) restaurants at Bob Chinn’s Crab House in land-locked Wheeling, Illinois. In 2004, Bob Chinn’s was fifth in revenue among America’s independents. Fresh seafood flown in daily to a capacious restaurant is the reason why. Turn-away throngs of patrons line up to order their favorite fish feast from a fabulous menu. Many indulge on one of the shrimp lovers choices, all of which are perfectly seasoned (or sweetened as in the case of the wonderful coconut shrimp) with a generous amount of right-sized, de-veined, peel and eat shrimp. You can have your shrimp hot and spicy or bathed…