156 thoughts on “USA Restaurant Index”

1. Nelson Fish Market
   For your next visit to the Valley of the Sun, you must visit Nelson’s Fish Market in Scottsdale.
   Overall: Excellent!!!
   Lobster roll was amazing.
   Shrimp ceviche great
   Poke fish so fresh
   Smoked sturgeon was very moist
   Downside is they sell out quickly like the lobster roll flown fresh from Maine.
   The Poke,Ceviche and their spicy mariscos ceviche rotate daily and are gluten -free
   Nelson’s is expensive impressive. Check them out in Yelp: https://www.yelp.com/biz/nelson-s-meat-and-fish-scottsdale?uid=Q87gtM5oc3TYYrVoLANsCA&utm_source=ishare

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   1. Thank you, Lenchito. There’s no end to the great dining opportunities in the Valley of the Sun (aka The Valley of The Platas)

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      1. Nice to see Lenchito creating beautiful words with what goes in his mouth. Ahh Lenchito, you are like a big brother to me! My Bride would love it and hope for her to try on our return. Maybe they should expand with Fish & Chips for us non-seafood / poke/sushi kind of people…

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2. Have you ever wondered what a Denver Omelette and Skirt Steak have in common.
   Just visit Eggstasy in Scottsdale. Now you have a “Gypsy Steak Skillet!”
   includes smoked ham, green bell peppers,onions,mushrooms, Swiss & American cheese over a bed of potatoes.
   Plus a choice of Pancake,toast or muffin at no extra charge. Easy to split a breakfast.
   Eggstasy offers an incredible variety on their menu to choose from!
   If you coming to Arizona, a must. Just maybe one of the most delicious restaurant chains in Arizona.
   Amazing food choices and affordable.

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   1. Thank you, Loren. That sounds eggsactly like the type of breakfast we would love.

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3. The next time you’re in Salt Lake City, I hope you’ll try the mole at the Red Iguana (not to be confused with the Blue Iguana). There are a couple of Red Iguana locations, not far from each other. The original is very small so there’s usually a long wait; Red Iguana 2 is bigger – less wait, same menu. It’s one of my favorite Mexican restaurants anywhere in the U.S. and is a “must” visit every trip (ranks right there with La Super-Rica in Santa Barbara!). I’d be interested in how you’d compare their mole with that of La Guelaguetza here in ABQ.

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   1. Thank you, LRob. We travel with our debonair dachshund The Dude so not every restaurant has a patio or is amenable to having a dog dine inside the restaurant. When we called Red Iguana, we were told we could not bring The Dude with us. I’d love to try it and appreciate your endorsement. If the mole is comparable to La Guelaguetza, it’s got to be great.

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4. If you find yourself in Downtown Phoenix, Ingo’s Tasty Food is a place you should check out. Pictured here is the Heirloom Brown Rice Bowl, which consists of sorrel pesto, kale, sweet potato, feta cheese, pickled mushrooms, pepitas, 5-minute egg, sesame seeds, and fresh dill. I added the bistro filet steak, which was totally worth it. It was like comfort food, only healthier. So many restaurants in this area! So little time.

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5. For some, dining is all about, or just in, the food. For the rest of us who might enjoy “ensconcing” dining in a bit of foo foo, I just ran across this “new” (to me), by reservation only, option in Vegas. Knowing Gil gets wanderlust which has included experiences in Vegas, let me add this for his and Kim’s consideration, when I discovered yesterday, there is a webcam https://tinyurl.com/4kawubtk at the Conservatory in the Bellagio. (Be sure to click on the multi-directional arrows at the bottom of the cam screen for the Full Screen effect.) If you scroll down just a tad and click on “Top Videos”, you can click other views per “annual changes” of the display. OMG! it’s been 25ish years since they opened this during my luckily living in Vegas for a few years at that time. Indeed, being in the Conservatory live and besides the visions, the aromas were phantazmic! If ya have time, it can be a hoot to people-watch the cam shot for a moment or two. People obliviously wandering through people taking pics; scurrying through as if they just discovered they gotta pee, i.e. non pulsed by sight; people romancing; people showing they’re from England by strolling on the “wrong” side of the pathways etc! And then there is the dreadful feeling you get “sensing” a Dad is going to mis-steer the front end of his baby carriage onto the back side of your heel…of which Steve Wynn loathed the promotional idea of touting Vegas as a Family Destination.

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6. What? No Caesar (I really need to get out more), leads me to recall history of Cesar’s national boycott of lettuce and grapes in the ’60s to protest working conditions of farm laborers. Last night I was shocked because I couldn’t get a Caesar’s salad at a well known restaurant due to high growing-temps and disease affecting lettuce crops and therefore prices. [Anyone experiencing the same?]
   Will future dining be affected by irrigation problems in e.g. SoCal’s Imperial Valley, per lowering of the Colorado River as pictured?  (NM gets some water from the Colorado early on.)

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   1. Roberto, According to KRQE meteorologist Grant Testarud, the Purgatory Resort area outside of Durango doubled its snow accumulation for the year with the most recent snowfall over the weekend. The area now has over 100-inches of snowpack. That won’t solve the long-term problem, but should offer a modicum of relief over the summer.

      Only because you mentioned lettuce, you might enjoy reading about how a head of lettuce outlasted a British prime minister.

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7. I saw this in Az Highways, it’s not listed in your Mesa links. Just wondered if you were aware and had checked them out!
   https://www.arizonahighways.com/business/proof-bread

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   1. During our most recent visit to the Valley of the Sun, my friends The Hermanos Plata (Bruce and Loren) introduced me to Lior the Baker in Scottsdale. Much as we like to spread our disposable income around at various mom-and-pops, it will be a while before we want to visit any other bakery–even Proof Bread (which sounds fabulous). I’ve never visited a better Jewish Bakery and lament the fact that we don’t have one in the Albuquerque area.

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8. Lest someone be planning being off to vacation in New England in the upcoming months, and, while there, be tiring of lobstaah, fried clams, lobstaah rolls, scallops, oysters etc. and be hankering for some downhome farm to table fare off the beaten path, and yes, be into Little Red Riding Hood, might I suggest https://tinyurl.com/mrxjwdyz as in https://tinyurl.com/autzavh8  My ex and I were dating after a hiatus of eons…giggles…20 yrs ago and stopped by too late in the day, i.e. the visual internet was in its infancy, so we didn’t know the protocol, so can’t give you a 1st hand opinion, but now, in that stead, it’s been Yelped https://tinyurl.com/2p8ynxsu Hope to hear when you do!  

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   1. Roberto, how did I miss this gem? Probably because I never got tired of lobstaah, fried lams, lobstaah rolls, scallops and oysters?

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9. Yo! Feel free to send me the Shaming Finger, e.g. https://tinyurl.com/9eeh886v and/or https://tinyurl.com/76fnhn22 lest ya feel this https://p2a.co/4GmOfHM is too far afield, politically-off topic…
   Elsewise, I am not part of, nor related in any financial manner, nor have any romantic involvement with anyone of the NRA, aka the National Restaurant Association. Just passing on what I think might be relevant to some herein regarding what I take as part of our mutually focal interest.

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10. Giving Y’all a head’s up for tomorrow and wishing Y’all a Happy Guac Day: https://tinyurl.com/4ccsky5y

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11. Tom, thanks for your very generous and very flattering comments. I did have to chuckle because I’m especially grateful that you kindly didn’t relegate me to the category of “historical relics”.

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    1. No, my dear, you are not “historical” you are “venerable.”
       I’m in central North Carolina grappling from the locals to understand the difference between “central NC BBQ” and “Western NC BBQ” and “Eastern NC BBQ.”
       To New Mexicans, this may sound silly. But these folks are serious and ready to argue at the drop of a side of ribs. My next move in two weeks is to the Brunswick Islands of NC. We’ll see if there hush puppies are spherical or not.

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       1. Tom, if you figure out a formula that clearly defines the nuances of Western, Central and Eastern NC barbecue, please share it. I’ve tried to figure it out for years but every time I think I’ve found success, someone throws another curve ball.

          I’ve never been to the Brunswick Islands but I see there are several promising seafood restaurants there. As for hushpuppies, I think they’re best when cooked in fat that has been used to fry fish. Otherwise, I’ve found them kind of boring. By the way, I discovered this interesting article on hushpuppies by Robert Moss. For once, he’s not claiming that a Southern dish actually originated north of the Mason Dixon line. https://www.seriouseats.com/real-history-myths-hushpuppies. Hopefully, this link works and if so, it’s courtesy of Sarita’s coaching. If it doesn’t, I’ll need remedial training.

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          1. Looks like you’ve got this down to a science, Becky! Fun read, though some of those stories are quite silly.

             Now I’m craving hushpuppies. Problem is, the only place I can think of in the ABQ Metro area that serves them regularly is the yellow-food place (AKA Long John Silvers). Gil (Or anyone who has suggestions), do you know of any place around here that serves good hushpuppies?

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             1. Hi Sarita

                You can find hush puppies at K’Lynn’s in our hometown of Rio Rancho. Storming Crab also has them on their menu. At one time, Campo at Los Poblanos actually offered blue corn hush puppies. Now that would have been interesting.

                Gil

             2. *Gasp*! K’Lynn’s has them! That must be a somewhat recent addition. At least I don’t know how that could’ve escaped my attention after all these years. Haven’t hit up Stormin’ Crab yet. When I do, I hope my experience is better than your last one was. Thanks, Gil!

             3. Oh, I forgot. Blue corn hushpuppies do sound interesting. I woulda tried them, especially if they were served at a place like Campo.

12. So when are you going to tell us that Utah chili is superior to New Mexico chili. And I did spell it chili. My spellchecker isn’t broken like yours.

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    1. NM Pride? More like NM Troll.

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13. Hi Tom:

    You’re very welcome for the info. It looks like pimento cheese with jalapenos has been around for about eight to ten years now. I see that Palmetto, the biggest commercial producer of PC in the South, now offers it, too.

    American Sandwich, as requested by the publisher, is an abbreviated version of Sandwiches That You Will Like but it does have some info on pimento cheese – you’ll find it under the state of Georgia. Unlike PBS, they put very strict limits on the size of the book. The PBS book is out of print but you can still find it used on Amazon for as little as $1.50 – a bargain!

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    1. Becky: The brand I have is called “Taste of the South” by Duke Foods in Easley, South Carolina.
       They make a big deal down here about “Low Country Cuisine.” Do you join the view that Charleston, SC just may be the best foodie town in the US? Many think so.

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       1. Hi Tom:

          At first, I thought the Duke Mayo company (arguably the most popular brand of mayo in the South) had branched out into the production of pimento cheese but it turns out that Duke Foods is a separate company that manufactures dips and spreads.

          Low Country cuisine is most certainly a hallmark of foods made in South Carolina and just across the border into northern Georgia: see Lowcountry cuisine – Wikipedia. A very important segment of it is Gullah cuisine. More info is here: A Beginner’s Guide to Charleston’s Gullah-Geechee Cuisine (afar.com). I apologize if the links aren’t direct – for some reason, I often have a very hard time transferring links to Gil’s blog.

          I haven’t been to Charleston and that area for several years so I’m not up to date but I certainly enjoyed eating there in the past. The Charleston restaurant scene is booming but unfortunately, some of the most famous restaurants have closed. Gil has several reviews from area restaurants from 2014 here on his site: look under United States, then South Carolina.

          Do I think Charleston is the best restaurant town in the US? There’s no doubt that it’s really good and very dynamic but to be honest, I stand by New Orleans and the Cajun cooking of Southern Louisiana as my all time favorite.

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14. Hi back Becky: Here’s a free culinary consulting tip to anyone thinking about opening a new restaurant idea in Albuquerque: Do BBQ like Mad Jack does down in Cloudcroft and throw in some hush puppies and make sure Rib Tips are front and center on the menu.

    Evidently, rib tips are much more common in the South than Texas and the West. Separately, I sent Gil a picture of my rib tips so ask him to send it to you. The corn-studded spherical hush puppies in Florida are an awesome accompaniment to grilled Pompano.

    Question, Becky, have you ever written about Pimento Cheese? Starting my culinary tour in Florida last month and North Carolina this month Pimento Cheese in its various applications pops up on Southern menus like desert flowers after a rain.

    Pimento Cheese with Jalapeno can decorate my toast any time!

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    1. Hi Tom: I agree with you on Mad Jack’s and rib tips – for the life of me, I can’t figure out why no one doing real barbecue in the Albuquerque area hasn’t yet picked up on rib tips which, as you note, are extremely popular in the South. Maybe Marie Yniguez will come through as her new venture Smokin’ Fred’s ’46 evolves.

       As for pompano – it has been years since I enjoyed it – lucky you!

       Tom, pimento cheese just happens to be one my favorite foods ever – and one of my favorite topics. I covered it in my book “Sandwiches That You Will Like” which was the companion book to the PBS documentary of the same title. Pimento cheese is known as “the caviar of the South”, “the pate of the South”, and as “Carolina caviar” since the latter is the largest market for it. Other than eating it straight up with a spoon or on  a humble cracker, it’s excellent for sandwiches, grilled cheese, as a topping for burgers, fries, and fried green tomatoes, and as the featured ingredient in mashed potatoes, mac and cheese, creamy grits, and potato salad. It’s so ubiquitous to the South that it’s available in containers and jars in the humblest of food markets and makes its appearance on innumerable restaurant menus. The best, however, is made by home cooks with each one claiming their version is superior. But I digress. 

       A few years ago, Gil sent me an article by Robert Moss in which he claimed pimento cheese is not an invention of the South but rather, it originated in New York State with the invention of cream cheese. I went ballistic and spent several hours compiling my own treatise refuting that claim with detailed research and references from my extensive collection of more than 7,000 culinary books. Somewhere along the way, I’ve managed to lose that document and I’ve never revisited the topic, figuring if people actually accepted Moss’s accounting they deserved what they got. Meanwhile, Moss himself recanted his original claim in an updated article where he acknowledges that true Southern pimento cheese was, indeed, created in the South by replacing cream cheese with Cheddar cheese and adding mayonnaise. Moss believes this occurred around the time of WW II but evidence points to the 1930s and the Depression era when affordable hoop cheese was commonly available in country stores throughout the South. Hoop cheese was later replaced by sharp Cheddar cheese used in today’s variations of pimento cheese.

       Funny story: When I was first researching the material for PBS, I ran across references to “minner cheese” and “puh-minter cheese” cited by Roger Hudson of Charlotte, NC.  I contacted Roger to ask what he was referring to and he politely explained it was pimento cheese. It became abundantly clear to me that I was definitely from the wrong side of the Mason-Dixon line.

       Anyway, enjoy your time in North Carolina, a true haven for that glorious pimento cheese. You might want to check out the article below. And be sure and partake of fresh caught North Carolina brown shrimp, currently in peak season. 

       The Best Pimento Cheese Dishes in Charlotte | Charlotte’s got a lot (charlottesgotalot.com)

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       1. Becky: I am awash with gosh at your generous reply – thanks! I just ordered your book “American Sandwich” on Amazon. Is it the same content as “Sandwiches That You Will Like”?

          Looking forward to your coverage of Pimento Cheese in your book. There are two vats of it in my North Carolina ‘frige right now – Classic and Jalapeno. Any idea how Jalapeno got into the recipe down South?

          Oh, and thanks for the link (charlottesgotalot.com). It’s become my divining work for culinary discoveries.

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15. Please consider: This is a petition from the New Mexico Restaurants Association 
    https://www.nmrestaurants.org/ i.e. scroll to click link in “Congress must support restaurants this year.” box.
    Thanks,
    Bob

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16. If your ever in Bozeman, MT do Check out the Cateye Cafe. We had a wonderful breakfast experience. Pictured is a special item from January 18 – stopped there on our way to photograph Yellowstone NP.

    Pineapple chicken sausage, andouille sausage, potatoes, eggs and blueberry coffeecake!

    All were delightful – and the coffeecake was a pleasant surprise. Baked like a muffin, then split and heated in a pan/flattop. Wonderful thin crunch layer on the heated side! That’s whipped butter on top.

    I highly recommend this place in downtown Bozeman – along with our dinner stop: Backountry Burger Bar.

    http://www.cateyecafe.com/wordpress/

    http://backcountryburgerbar.com/

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17. hanks for the heads up.
    I’m sure glad that I told you that I was changing my plan to try their pizza. DiFara’s on line pizza through Goldbelly is similar in price to Bocce. Apparently, they are lighting it up, as some of t5he varieties were listed as sold out.

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18. Hi Becky,

    On another subject- What do you know about Bianco’s Pizzeria in Phoenix?

    Thanks,

    Jeff

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    1. Hi Jeff: I’m ashamed to say that I haven’t been there but Gil has – you can find his review under Pizzeria Bianco. I do know this: It has been declared the “Best Pizza in the U.S.” as well as “Best in the World”. Chris Bianco even received a James Beard Award so it must be excellent. They make their own dough and their own mozzarella. It’s best to go at an “off-time” because the waits can be very long. There are now two locations in Phoenix. The place in Tucson closed – apparently due to a poor location – but it was recently announced they’ll soon be opening a new location in LA. This is real artisanal pizza.

       By the way, did you see my note to you a few days ago under Forghedaboudit Pizza here on Gil’s Thrilling? It’s in Deming and worth your consideration.

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19. Thanks for the info, Becky

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20. I have a license plate on my car, where after 3 letters there is a hyphen followed by 001. I have kept this plate through at least 4 cars.

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21. Small world! We very well might have met then. I graduated in 1970. Never went to Schwabls. Are you saying that if shipping is $50 on one pie, then shipping only goes up $5 for a second? Are these coming frozen? If not, can I freeze one?

    Let me know, please,

    Jeff
    PS I live and die, based on the Stock Market- Today, I am not in the mood for an $80 pizza: capesche?
    I also saw a great deal on Tumi luggage- No way, Jose. Same for an Adidas Black Friday Sale. My partner’s birthday is Saturday. She is lucky that I wasn’t looking for gifts on a day like today (lol)

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    1. Hi Jeff:

       I was at UB from 1965 to 1969. Of course, I started college at the age of 12. LOL!

       I was wrong on the Bocce charges – it’s $10.00 per pie after the first one, not $5.00. The Bocce web site says this about shipping: “Our online ordering system is for nationwide delivery. Shipping rates are $45 for each whole pie shipped and $10 for each additional pie added on top of that. For sheet (party) pizzas, we charge $55 flat for the first one and $10 for each additional one.”

       I don’t think the pizzas are shipped frozen. They may ship them “half-baked” which I don’t care for because they never finish in a home oven like a real Bocce baked pie. Even though I typically eat one slice out of a huge pie, they freeze extremely well – I freeze them by the slice all the time. I’d suggest you contact them to ask for details. You can do it via email here: https://bocceclubpizza.com/contact-us/ – or call them at 716-833-1344.

       I learned a long time ago not to get hung up on the market. Wall Street goes nuts over some of the dumbest things. Then they get over it and the market swings again. But yes, I can understand your lack of enthusiasm for shopping right now – let alone paying high shipping rates. It’s a good thing you already bought your partner’s birthday gift or the poor gal would have a pretty bleak day.

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22. Speaking of Beef on Weck: I used to be a waiter at the Beef and Ale on Main St., near UB. I served plenty of Beef on Weck.

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    1. Jeff, I swear we must have been at UB around the same time. If you ever saw a girl driving a black Fiat Spider convertible (vintage 1960) with a front license plate marked “007”, that was me. Yeah, I know – goofy – but it was the heyday of Ian Fleming as James Bond. That’s my justification and it’s all I’ve got. I used to go to the Beef and Ale with girlfriends for pitchers of beer and beef on weck – maybe you were sometimes the unlucky waiter for our table. Please forgive us. Like so many others, the place is long gone.

       Back in 2002, I worked with producer Rick Sebak of PBS WQED in Pittsburgh on a show called “Sandwiches That You Will Like” and I wrote the companion cookbook. It was a hoot. When the crew came to Buffalo, we went to Schwabls, an old German restaurant in West Seneca, to cover their famous beef on weck. Were you ever there? It still exists.

       Yes, the shipping for a Bocce is really high but it’s shipped overnight via Fed Ex and it has to be specially packed. It’s not bad if you order more than one pie which is $5 per pie extra. Buffalo Bills fans in other parts of the country get together and order a large number of pies at once. Too bad your mailman thinks Bocce isn’t as good as it was.

       Oh, if you’re interested, there’s a guy in Buffalo called Sexy Slices who reviews Buffalo pizza – Gil really likes his reviews. You can catch him on Instagram, Twitter, and Facebook. Here’s an article about him: https://buffalonews.com/2019/04/30/how-one-anonymous-man-made-reviewing-buffalo-pizza-his-mission/

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       1. Here’s a sandwich for you: Buy. on Amazon (expensive and worth it- 1 small jar makes 2 nice sandwiches- I recommend a baguette); Tonino’s Ventresca Tuna. This is belly tuna (smooth as velvet). a far cry from Charley the Tuna. Then Google to find Sir Kensington’s Special Sauce. Lightly toast. the split open bread then put sauce on both sides then add tuna. I Gawrantee it!

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          1. Sounds good, Jeff, but I won’t try it right away. I’m totally focused on purchasing some great smoked white fish as well as the best smoked salmon I can afford. It’s a holiday tradition.

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23. Hi becky-=

    Just for grins I pulled up the info on Bocce’s Mail order pizza: Yikes. Shipping would have come to $48, on top of $30 for the pizza. I’ll pass.

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24. Handcut pepperoni! The 2 Italian sons with diamond pinkie rings and: Most important- MAMA supervising. I think that one of the brothers drove a Jaguar that he parked conspicuously in front.
    I’ve been in NM for w25 years. Before that I was in Co. 20 (+) years. I had a mailman from Buffalo who told me that their pizza wasn’t what it used to be (Is anything??). I’m glad to hear that it is still good.

    Why are you on a food blog site out of ABQ?

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    1. Jeff, Bocce’s biggest competitor is La Nova Pizzeria. If you want to talk Mafia and expensive cars, take a look at the Dave Portnoy Barstool Pizza review of La Nova on You Tube. As always, I post the link with a warning about language that could be offensive: https://www.youtube.com/watch?v=CPEwAA6G42I.

       To answer your question – Back in the day, I used to do a lot of food writing and recipe development. At one point, I was looking for detailed information on New Mexico food and I found Gil’s blog. We struck up an ongoing conversation that has lasted for at least fifteen years now. Gil and his wife Kim have become cherished and dear friends of mine. So of course, I read Gil’s Thrilling which is one of the best food blogs in the entire country. I love Gil’s writing and his wit – not to mention that I admire his knowledge which extends from food and pop culture to Homer’s Odyssey with about a g-zillion detours in between. I also get a huge kick out of some of the folks I’ve had the pleasure of conversing with on Gil’s blog (BOTVOLR, you can raise your hand with pride). Finally, I really and truly do miss the Southwest, home to some of the best food in the world.

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       1. Alas Becky, I swear that a year or two ago that The Gil used to highlight or color when looked at Comment listings so we could keep better track of our checking out Commentors Comments. Per the recent and great plethora of interactive Comments, I go lost and missed that ‘hands up’ https://tinyurl.com/s7lxda7 shout-out to me…Blush! As such, a ‘back-@-cha’ to your having an exquisite taste for a ’60s Spider https://tinyurl.com/qu87r5f while I sputtered about LA on my powder blue Vespa!
          Elsewise RE mole: in the ’90s while living in Vegas, attended the naturalization ceremony for a couple of teachers who treated me and my then “Princess” to a home made Mexican meal exposing me to mole for the first time…never heard reference to it in 25 years (back then) in ABQ! It was a sweetish, rich, deep brown sauce and alas, there was no reference to there being a variety as noted hereabouts. As such, does anyone remember a song with a refrain of “Mole-Mole”? After a fruitless search attempt, this is NOT it https://tinyurl.com/vuleavd 

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          1. Bob, Oaxacan food is just now starting to be served at restaurants and understood here in the U.S., most notably in L.A. I found a very interesting article from June of this year that addresses the subject. Interestingly enough, it mentions a restaurant in LA also named Guelaguetza: https://fortune.com/2019/06/08/oaxacan-cuisine-restaurants/

             It’s great that you now have your very own Guelaguetza in ABQ. The name, by the way, refers to a festival held in Oaxaca. Maybe a FOG lunch is in order?

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             1. Thanks for the reference.
                OMG! You are going to be in town to do a FOG lunch?
                Elsewise, RE “Maybe a FOG lunch is in order?” A FOG lunch/dinner is always in order!

             2. Bob, I unfortunately won’t be in town for a FOG lunch. I couldn’t possibly tear myself away from the tundra in winter. Hah! I was actually thinking that a FOG lunch at La Guelaguetza would provide you all with the opportunity to check out Oaxacan cuisine, especially the mole. I’d love to hear everyone’s opinion.

25. I know all about it. You have my sympathies. I spent 4 years at U.B. a hundred years ago.

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    1. LOL! UB is my alma mater too. I was in Goodyear Hall and lived on Bocce pizza.

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       1. Having devoted my life to the pursuit of food, I feel as though you just kicked me in the stomach. I shared a house with some guys and would regularly get one half a pepperoni pizza for $1.25 (late ’60s). To date, it is the BEST pizza that has ever passed these lips. OMG!.

          IMHO the best in ABQ (by a wide margin) is Farina’s (2 locations).

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          1. Jeff, I apologize but honestly, I just knew you’d have eaten and loved Bocce. Who doesn’t? And yes, half a pie for $1.25 was a real deal – especially when it’s half of a 17-inch pie. There’s nothing like it – loads of cheese with cup and char pepperoni right to the very edge. I drive Gil nuts with my constant yapping about Bocce. I now live about 30 miles south of the Bailey Ave location and I still drive there for a regular “fix”. Arthur Bovino from NYC wrote a book that was published last year titled “Buffalo Everything – A Guide to Eating in the Nickel City” and he extols the virtues of Buffalo-style pizza.

             Dave Portnoy from Barstool Pizza did a You Tube review of Bocce and it’s on line. Warning: the language is definitely not for anyone who is at all sensitive: https://www.youtube.com/watch?v=FrVuSE1NQzY.

             It’s too bad Dave only orders cheese pizzas for comparison – and you’ll note he mispronounces Bocce at the beginning. He’s at the remodeled Baily Ave. location – some different from the old spot isn’t it?

             Farina’s pizza looks delicious but there’s too much crust for a Buffalo gal like me. I well remember going into Bocce withdrawal when living in a number of different cities. However, when you can’t get Bocce, I’m pretty sure Farina’s is the best alternative. By the way, you can order Bocce to be shipped anywhere in the U.S. – the shipping charges are outrageous but tons of Buffalo ex-pats who need a fix do it every week. They make regular deliveries to the airport.

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             1. Hi Becky-

                I vaguely remember an Italian restaurant called Como’s in Niagara Falls, NY. Good food with VERY low prices and huge portions. It was reputedly owned by a Mafia guy.

                MY ALLTIME (as long as I live) favorite Italian restaurant (including Italy) was Carolina’s in Brooklyn, in Coney Island. My parents had eaten there before we were born.
                They had a dish, called (incorrectly-no eggplant), Veal Sorrentina- v It came out of a million degree oven in those white oval casserole dishes- homemade mozx bubbling like crazy, around the mushrooms and pancetta, in a sauce kissed with Marsala- When my mom came to visit me in Co., she would carry a shopping bag of six of those dishes surrounded by plastic bags full of ice cubes. When we went there we would start our meal with clams oreganate (easy to make), along with super hard crusted Italian bread. This was accompanied bey complimentary shot of Italian Sweet Vermouth(overflowing). Molto Bene. They have probably been closed for 25-30 years (sniffle, sob).

                PS Your friend Dave needs to be turned on to Bocce’s PEPPERONI pizza. Then It was irregular chinks due to being hand cut. I don’t remember the pepperoni being cupped.

             2. Jeff, you have a good memory, Mafia connection and all. Como’s in Niagara Falls is still in business although I don’t think the prices are even close to what you remember. It’s still a good – not great – red sauce joint. If you’re looking for a good place in NM, I think you’d like Joe’s Pasta House in Rio Rancho. Gil, who can be a bit persnickety when it comes to “real deal red sauce joints”, swears by it and I trust his judgment. Take a look at his reviews of it here on Gil’s Thrilling.

                Yes, Carolina’s on Mermaid Avenue in Coney Island (how neat is that for an address?) is now closed per a google search. I can envision your mother hauling all that food to Colorado. When I lived in Phoenix, Los Angeles, and New Jersey, no one dared darken my door without bringing Bocce pizza and beef on weck. I do recall that clams oreganata were popular at Italian-American restaurants in NYC and on Long Island. In Buffalo, clams casino were more likely to be found. It looks like Joe’s Pasta House has some variation on clams as part of a “hot antipasta for two”.

                Yes, Dave Portnoy really should order pepperoni but my understanding is that he attempts to create a level playing field within the confines of his pizza ventures which take him all over the place and apparently, pepperoni varies too much. The cup and char pepperoni is traditional Buffalo style that I hear is now gaining popularity in the NYC area and other spots around the country. Anyway, you’re right – Bocce always hand chopped their pepperoni and the last time I was there to buy a double cheese, double pepperoni pie (yes, it’s obscene), it looked like it still is. There was a mixture of cuts that included rectangles, rounds, and squares and while the rounds are the best for cup and char, the pie had the requisite greasiness of a Bocce and most Buffalo pizzas.

26. He got real mercenary. much of the new version of his newsletter was devoted to peddling his VERY pricy foodie trips to Italy that he hosted and curated.

    Reply

27. Another newsletter that I adored for years was The Rosengarden report. He lovingly provided mail order sources for a single subject, and then awarded stars. For example- pasta sauce. hew would devote ten pages to 20 purveyors, describing their products in exquisite detail. Then he went Hollywood commercial and it stunk. On another subject: here is a product that you may be aware of (if not, then order on Amazon): Toninno brand Tuna Ventresca (belly tuna) in olive oil. Lightly heat a Fano’s Baguettini, then spread with Sir Kensington’s Mayo (with Chipotle).
    One more tip for Christmas. Google it, and buy by the case: Bone Suckin’ Mustard.

    Reply

    1. Oh, my gosh! I did faithfully read David Rosengarten but you’re right – he went down the tubes. I took a quick look and he still has a newsletter here: https://www.chewingthefat.us.com/category/david-rosengarten. I didn’t have time to look at it closely but I will later.

       Yes, the Toninno tuna is fantastic! Thanks for the other suggestions – I’ll be sure to check those out too – they sound great.

       Reply

    2. Jeff — I was a big fan of David Rosengarten back in the day on the Food Network. He seemed to do a sudden disappearing act; a real shame. His Dean & DeLuca cookbook is a classic, if a bit dated.

       Reply

28. This is a hoot. I am tickled that you know his work. What about those two books by Calvin Trillin?
    Happy holidays,
    Jeff

    PS- I am pretty sure that I subscribed to his newsletter. Through several moves they got purged

    Reply

    1. Hi Jeff:

       Happy Holidays to you, too!

       I used to work in Midtown and I actually lived at the Grand Hyatt for six months. Meals were vouchered so I had a great time eating out at lots of wonderful NYC restaurants. Britchky’s newsletters were a wonderful resource. I wish I still had them.

       Oh, yes, I am a big fan of Calvin Trillin and I have his books. “Third Helpings” and “Feeding A Yen” are others worth searching for if you don’t yet have them. Gil is also a big fan of Trillin. If you do a google search for “Calvin Trillin articles on food” , you should find a few things that may be of interest.

       Reply

29. Hi, again

    Gil, you are truly a wordsmith extraordinaire. I eagerly look forward to your newest reviews. I used to love reading books that reviewed restaurants, even if I was not going to those cities for a while. Check out Seymour Britschky(?) NY restaurant reviews from around 25 years ago. A couple of books by Calvin Trillin are also a scream for a foodies like us: Alice Let’s Eat and Kentucky Fried.
    Thanks for sleuthing out all of the unique new places for your appreciative readers.
    Jeff Chefetz

    Reply

    1. Jeff, thanks for bringing up Seymour Britchky – I had forgotten all about him. Back in the day, I faithfully read his NYC restaurant reviews. Not only were they entertaining but they likely saved me from some potentially disappointing meals.

       I just found this article about Britchky which might interest you:

       https://www.tastingtable.com/dine/national/who-is-seymour-britchky-nyc-restaurant-critic

       Reply

       1. Yo Becky.
          I think that sets a record for a Gil Review!
          Elsewise, Sorry ya missed our once in a lifetime snowfall carrying into Thanksgiving. Alas and except for turning on the seat warmer…tho I haven’t tried the seat AC…I hadn’t figured out the techy stuff RE my new ’15 Mustang (before you go here https://live.staticflickr.com/344/19876597508_6bca7c2de2_b.jpg and if you might have been a real “Hoodsie”…is the Mustang facing Left or Right on the grille?) so I whimpered out not driving in the snow per my S-i-L picking me up in his ’88 Toyota 4WD Roadrunner he uses exploring the Far West Mesa. Do youz Guyz still put chains on? Man, there’s nothing like the lonely sound of ‘clinking’ of a broken link on an evening sparse of other travelers on the roadway while waiting for a bus…Que no? Anyway, that article RE Seymour was really great! Thanks! “As you take a bite of grass-fed steak tartare, you think to yourself, Didn’t this restaurant used to be called something else?…Alas, the former reminded me of my first Father-in-Law, despite or because of being a physician, enjoying shocking co-diners with his Steak Tartare with a raw egg cuddled in the dimpled mound of ground whatever at e.g. Scandia’s of LA’s days of yore. Yo, never heard him grousing about being “done in”…i.e. lo, that we can’t get a medium burger today! Anyway, Britchky calms, but does not quell, my concerns about the “relative” ephemerality of our fine dining scene here in ABQ per e.g. the passing of Elaine’s, Scalo’s, my daughter declining an invite to The Savoy and lesser known ‘down home’ eateries succumbing quickly…albeit I’ll probably lament “What gives?” in a few weeks!
          (As an aside, I’d presume your readings of Britchky’s columns were via the NYT…Blessings for having been able to do that!)

          Reply

          1. Hi Bob:

             I can’t say that I’m sorry to have missed the great snowfall out there. There’s plenty to come here in the tundra. And to answer your question: No, we no longer use snow chains given better tires and 4WD vehicles. But if you think you need some to combat global warming in NM, I could probably rustle up a set for you.

             That’s a fine-looking Mustang you’ve got. Do you miss your Firebird? I’ve always been into “muscle cars” but as I grow older, I’ve decided that I need to abandon that “look”. My neighbor asked me the other day why I no longer drive Corvettes and I told him it’s because I likely couldn’t get out it.

             When you mentioned Elaine’s, I immediately thought of the now-closed Elaine’s that was located in Manhattan’s Upper East Side. It was one of my very favorite restaurants. I can see you’re mourning the loss of some great ABQ places too. What a shame our favorite restaurants can’t exist forever. At least you have Gil’s Thrilling to point you in the direction of some other worthy places – and to hopefully stem your hunger for PB & grape jelly sandwiches!

             Reply

             1. Yes Becky! I deeply mourned the FireBird’s passing, but am so quickly/easily sliding into being cuddled by the Mustang. (So? You weren’t a Hoodsie?…an apparent Back East term for a female pre-teen infatuated with a late, male teen/early 20s Johnny Angel https://www.youtube.com/watch?v=wwIYSofgpY0    https://www.youtube.com/watch?v=ukunx21UHCA . When hanging out demo-ing his wheels, she’d lean/sit on his hood to the disdain of Johnny’s Steady. Elsewise, was slang for a “record hop” AND was the name of a cup of Hood’s ice cream that came with a wooden spoon https://tinyurl.com/qv2mcdc whose underlid featured a Celeb https://tinyurl.com/rn3gqym
                How wonderful you were “into” Vets…an ’09, <70K miles, tempted me weeks ago per its orangy-gold paint for around $22K… Oh so tempted me!, but an '09?
                Can't get out of a Vet? Alas, for me, leather seats were a buying must-find and keeping up going to the healthplex! (Alas, no one apparently remembers the Grand Torino had bucket seat that swiveled 90 degrees.)
                Re 'stemming my hunger for PB & grape jelly sandwiches!' Technically, it is PB & (Welsh's Grape) J(elly) WITH Marshmallow Fluff on toast with WISE (salty) potato chips as an enhancement!
                Hasta. 

             2. Bob, you’re a wild and crazy guy! I completely missed the Hoodsie reference but I can safely say I wasn’t a member of that club. As for my issue with Corvettes these days, all I can say is that there comes a time when a girl must attempt to preserve at least some dignity. And yes, sorry – I did edit my description of your favorite PB & J – I just couldn’t bring myself to think about the entire concoction. Hopefully, Santa will fill your stocking with lots of Welch’s grape jelly and PBR.

       2. Wow! You & Gil are as Nuts as I am about Food (the old saw: Eat to Live or Live to Eat)

          I’ll test both of you on three REALLY Moldy Oldies that are ALL TIME FAVES for me. All long departed (VERY), but not forgotten.

          1- The Steak Joint- owned by Dan or Henry Stampler- They owned another one uptown with a different name. This was in the Village, on Greenwich Street, across from the women’s prison.
          Exquisite Steak -Sliced London Broil, among others), and Superb service by formally dressed, very experienced, African American Waiters over 40.

          2-The finest pastrami that EVER graced our planet was on 13th Ave. near 50th st in Borough Park. Skilowitz Brothers- Also made something that has completely disappeared in the fog of time: Rolled Beef. great Specials (Fat franks), and tongue, which my dad liked. No Reubens, as this was strictly kosher, in a very orthodox neighborhood. They made all their own meats from scratch, until the health department ordered them to convert their smoke house and prep area to stainless. It would have cost a fortune, so they hung it up and carried Hebrew National (dreck).

          Gil- What a shame that we lost Nosh -South of Scalo’s. Their Pastrami was quite good. I was surprised when they told me that they made it themselves.

          3- Joe Yee’s on Flatbush Ave.- Great, , meaty lobster egg rolls along with soups loaded with meat and shrimp; that you could stand a spoon up in v (strange grammar, or lack thereof).

          4- Chi Mer on Chatham Square, who had an exquisite rendition of Chestnut Chicken. In Chinatown, when there was only one in the city. Now, they say that there are SEVEN. I’ve only been to 3: The original, Flushing, and Sunset Park in Brooklyn (sort of adjacent to Borough Park).
          5)- Esther Eng on Pell St.- The finest Steak Kew to ever pass these lips.

          I was on a roll and gave you guys a bonus of 2 extra

          Hey Gil- Pepe’s Pizza opened a branch in Yonkers that I never made it to.

          Reply

30. While I seemingly do…LOL…places I thought would last forever, seemingly do not. Planning a visit to Vegas? Check out the 28 “best” restaurants according to Conde Nast where just the physical ambiance makes me drool https://tinyurl.com/yg9zvn8c Wouldn’t you know it, Gil didn’t go wrong with his Lotus of Siam, but then his Old Choices go all down hill from there. Lest you yearn for exclusivity…Alas, a setting named Wing Lei…is the first Chinese restaurant in the United States to be awarded a Michelin star, and it’s the only Forbes Travel Guide five-star Chinese restaurant in North America.

    Reply

31. Well as you may know, this is National Hamburger Day! but how bland does that sound?!
    I did some research and found that “back when” in ’17, former Mayor Berry did something right by declaring June 16 as Green Chile Cheeseburger Day, e.g. http://tinyurl.com/y2ro2t9c On the other hand, these Local Folks http://tinyurl.com/y6cmadcu, in an undated webpage noted their observance of a 4th Annual Green Chile Cheese Burger Day. I called and found out that their GCCB Day celebration will be once again held on Oct. 28th this year!
    My work is done here/am dropping the mic as it were, as I’ll pass on getting the GCCB made into a national Day of reverence to anyone herein who Nob-Hobs with our congressional delegation to at least accomplish something.

    Reply

32. While on a recent trip to the 49th State, on the land based portion of our trip – We found this most worthy version of chicken-fried steak and eggs at the Noisy Goose in Palmer Alaska.

    While a bit far from New Mexico to qualify for SR Plata’s “CFSTrail” it would easily (IMHO) rate among the best!

    https://www.noisygoosecafe.com/

    Reply

    1. Well Bruce, given the mental set of the kitchen staff, i.e. http://tinyurl.com/y6dwnea7 , that would certainly reinforce your assessment of the care they must give making a CFS!

       (Elsewise, if I may pause a second on this Memorial Day: http://tinyurl.com/yybs6qt4)

       Reply

    2. The first half of our Alaskan trip was aboard the Northern Song, Alaska Sea Adventures 8 Passenger yacht that provides small group or family customized trips in Southeast Alaska’s inside passage.

       We expected to have a week filled with spectacular scenes of humpback whales, killer whales, dolphins eagles and bears. They delivered as we experienced all that and more.

       Before the trip we had heard good things about the comfort of the Northern Song and the professionalism and hospitality of the crew as well as the quality of the food they served during each voyage.

       We were looking forward to a great photographic trip and it was nice that excellent food, including the wonderful seafood of the area would sustain us during this adventurous week.

       What we didn’t expect was that our bar for “excellent food’ for the future would be raised to such Denali high levels!

       The chef – Therese and her steward Ella – provided Michelin 3-star, James Beard award winning quality meals 3 times a day!

       Fresh bread was made on board the ship daily. At leas 2 containers of of different styles of rising bread were working in the kitchen daily.

       Each morning the aroma of a variety of fresh baked scones or muffins greeted the waking passengers. Any leftovers (of which there were few) were available on the counter – just in case you needed a mid-morning snack or 2nd breakfast.

       Lunch was served each day and these were well balanced meals which would have stood on their own as dinner entree’s in many restaurants back home.

       Early on in the trip (usually right after lunch) sensible thoughts of the benefits of maybe skipping a meal now and then would enter our heads, along with some discussions. Thankfully these were quickly overruled due to our fear of missing out on something great or by the curiosity and anticipation of what and how Therese was going to top that last meal!

       All of the dinners were 3 course – usually starting with homemade soups or fresh salads and ending with a creative desert. The choice of desert for the last dinner aboard the boat ended up being a blind selection of a lottery of choices (1 from each passenger) as to what that desert should be. No restrictions were given!

       Now think about that – here we are: 8 passengers, aboard a ship, somewhere along the inside passage – with the chef having no chance to go to a store, or knock on a neighbors door for a missing ingredient! She trusted her skills and the contents of her small kitchen to be able to meet or closely meet that request. We had no doubts about the result of that choice (pictured below).

       The lunch and dinner entree’s each day mostly consisted of local seafood – including halibut cheeks, smoked white king salmon, rockfish, black cod, spot shrimp and dungeness crab (the later two fresh caught from the Northern Song in pots thrown from stern by the passengers)!

       Some of the cuts of fish on board for this trip included types such as cheeks and tips – were not something most of us had heard of or ever had before. Captain Dennis’s early career as a fisherman brings much knowledge and insight into the mealtime conversations (usually surrounding the food we were about to consume) and we really learned a lot from him!

       Just to break up this seafood gluttony-fest, two meat themed meals were squeezed in at the end of the trip: one a lunch of pulled pork sandwiches ( pork butt smoked in a smoker on deck by the captain) and another, lunch on our last day as we headed back to port, of an Alaskan version of a steak sandwich (on fresh made foccacia bread). I assume these were served to ease us back into a lower 48 state of mind (stomach) .

       This was as much a culinary cruise as it was a wildlife expedition and we really appreciate the efforts of the Captain and his excellent crew of 3!

       What a fulfilling (in more ways than one) trip!

       Below find a link to a gallery of iphone pictures of many of the delights prepared by Chef Therese.
       Photos taken by my wife Soozi, my brother Ken and his wife Susan and myself!

       https://www.bterzesphoto.com/Other/Food-Northern-Song

       Reply

       1. Whoa Bruce! Tres Magnifique! Thanks for sharing text & Pics…”Muy Sabroso”!

          Reply

       2. Magnificent photography, Bruce!…and what a fantastic experience you had in Alaska.

          Can you schedule an upcoming Friends of Gil (FOG) venture aboard the Northern Song?

          Reply

          1. I’ll get to work on that right away. How’s your calendar look for 2024?

             Reply

             1. Would you accelerate the timing if BOTVOLR offered to pay everyone’s expenses for the trip?

             2. I’m sure that might help things a bit.

             3. Of course; why didn’t I think of that….when my lottery ticket proves true!

33. Sr Plata in AZ had a Great Burger of the month at, course Lush Burger in Scottsdale! We try to come often and I will report out on their Special Burger.

    Reply

34. Baah Humbug!!!!
    I hate the charitable solicitations that tend to inundate us this time of year per knowing I (we) have KinFolk upon whom I’m obligated to shell out $$$. With that sentiment in mind, pardon me for noting that for several years, our Local/ABQian GastroGuru https://www.nmgastronome.com/ has laboriously volunteered as a judge having to taste YumYums (soups n desserts) at the annual RoadRunner Souper Bowl fundraiser. Lest you are not able to attend this coming Jan. 26,2019, http://tinyurl.com/886f8d6 you can always share your Blessings right now here http://www.rrfb.org/give-now/ or for WHATEVER Org floats your boat!
    FOR YOUR GENEROSITY: let me share these Yummies especially as you may be obligated to bring a tasty treat to a Holyday Gathering in the days ahead: http://tinyurl.com/yb93vodw
    OMG! Break out your old Fondue Pot of the ’60s-’70s for Chocolate Covered Bacon!
    ~~~ Say Hey! How about donating for Free? If you have wisdom of ABQ and Environs, you can share your hospitable talent by becoming a Volunteer for VisitABQ http://tinyurl.com/ycp728v6 OMG, I’ve been doing it for about 10 years now! Come on and join us!

    Reply

35. Gil,

    Soozi and I are in Santa Barbara again and on only our second night here came to discover a gem of a restaurant a bit south of here in Oxnard called Moqueca Brazilian Cuisine (Moqueca is Portugese for stew) . There is a second location in Thousand Oaks.

    The Oxnard restaurant is located in the Channel Island Harbor and there are great views of the boat traffic from it’s 2nd story location. They offer Brazilian cusine and specialize in family dishes from Espirito Santo. According to their website Espirito Santo is a small Brazilian state, located in the east portion of the southeast region of the country.

    http://www.moquecarestaurant.com/home.html

    We were a group of 5 and enjoyed quite a few of their offerings.

    To start we ordered an appetizer of Quibes which was minced beef and crushed bulgur wheat mixed with mint leaves and green onions. Served with honey mustard sauce. After the first bite I knew tonight’s meal was going to be special!

    Some of us enjoyed Caipirinha’s (supposedly the national cocktail of Brazil). I certainly enjoyed mine.

    For our entree’s 3 of our party shared a giant serving of panelo de barro (clay pot dishes) in which the food is both prepared and served in. All the dishes in this category are described as “…a fresh and rich tomato sauce made to order with an addition of onions, garlic, cilantro, squeezed limes, urucum (Brazilian seasoning) and a splash of coconut milk served with a side of rice.” One great advantage to the clay pot vessel is that the food is served steaming hot and it stays that way throughout the meal.

    Their selection was a Moqueca de peixe com camarao (whitefish moqueca with large shrimp).”

    Urucum is described on their site as “Brazilian Prickly red fruit. Inside the fruit the dark red seeds are used to make the “coloral”, a traditional powder used as a coloring and tasting seasoning. The “urucum” is rich in proteins, iron, calcium and vitamins. It’s recommended as treatment for high cholesterol, hypertension, digestive and skin problems. The Cosmetic Industry also uses the “urucum” to produce beauty and tanning products. The “urucum” is responsible for the exotic color and rich taste of the “moqueca”.

    Another of our party chose a single serving of Moqueca de peixe which is the same as the above without the shrimp.

    As I usually tend to wander down my own path and knowing that we would probably share I chose another option ordering a brazillian strogonoff – described as “beef or chicken cooked in a heavy cream sauce with tomatoes, mushroom, olives and onions served with white rice or (fettuccine pasta) and topped with shoestring potatoe chips. I chose chicken and the rice!

    All these choices were delicious!

    This was an unplanned visit and I must say after being told that we were going to a Brazilian restaurant – I had visions of various cuts of beef on skewers being paraded around the room a la Tuncano’s . Boy was I pleasantly disappointed!

    I definitely am looking forward to future visits to this venue.

    Reply

    1. Great review, Bruce! What an amazing menu. It’s refreshing to see that Brazilian cuisine other than churrasco is finally being celebrated.

       Best to Soozi.

       Gil

       Reply

       1. And yet we find another gem in Santa Barbara – Milk and Honey Tapas

          https://www.milknhoneytapas.com/

          My only regret is that it took a lifetime (almost 30 years) of visits to this city before finding this restaurant (11 years in a row voted “Best Tapas” by the Santa Barbara Independent ) and it’s sister location Alcazar (20 years on Cliff Drive). Amazing longevity when you see the turnover that occurs in this town especially along the State street corridor!

          On our first visit we tried

          Date with a Pig
          Battered Sweet Potato Fries
          PB&J Sliders
          Manchego y Membrillo
          Carne con Crema

          All were delicious and the portion size of the PB&J Sliders, the Carne con Crema and the Sweet Potato Fries tapas were entree worthy!

          Our only regret was that we needed more friends at the table so we could sample more of the menu items.

          Reply

36. Some trivia in the shadow of Cinco de Mayo for when your server brings your Margarita: ask them what is the name of the President of Mexico who “brought” the celebration about (http://tinyurl.com/ycoxsfz2) to be later taken advantage of by beer distributors amping up business between St. Paddy’s Day and the 4th! In addition, if there is one of these http://tinyurl.com/y8gklcll in the guacomole, ask what it is called.
    – For you travelers herein, do you see that in Mexico? elsewhere in the US? A barista (pardon the mixing of languages) at https://www.nmgastronome.com/?s=Lindo+michoacan who teased me about my Spanglish, asked if I knew what it was and thus told me it was an aleta. Per my perplexed look, she laughingly said…. aleta de tiburon (a shark’s fin). Alas, I was too dumbstruck to ask its origin, but now wonder if it probably had something to do with there most often being a variety of fish dishes typically offered in Mexican (vs New Mexican) restaurants.
    Salud!
    – RE the previously mentioned Lobster Roll at Red Lobster: They brought it back with mayo! Alas, while Kudos it is served in the traditional New England (hot dog) bun that is shaved on the sides for a buttery grilling, it is so so for $8.95! RE the price, it is a mini-bun and there is some shrimp filller! Elswise, I’ve read the price of lobster might be going up.

    Reply

37. Have you always wanted to name the “101 Dishes that changed America”? Write out your list and what you imagine to be their provenance to compare!
    Ya know, I’m sure there are other versions of how/where The French Dip came into existence vs my FAV and some of Y’all might have a different version or take umbrage for where Caesar’s Salad is posited as being invented beside TJ, Mexico of all places and some may deny Ignacio Anaya his place in the sun, but if ya have a few minutes to be distracted for pure enjoyment e.g. during commercials for The Big Bang Theory, Y’all will hopefully find this http://tinyurl.com/y8oyhtw8 of interest including where some claim the Reuben was invented…I would’ve said NYC! (For newbies to the Blog, also consider RE Reubens: http://tinyurl.com/y9ugy8qt )
    – Alas! My Public Apologies to Red Lobster for my slighting their current (mini) version of Lobstaah Rolls which they are indeed serving as originally fashioned, albeit not what I grew up with and loci-centrically espoused.
    Oh Oh….as ya read about Carpaccio, Y’all might enjoy listening to this (as I’ve suggested elsewhere, for those of Y’all who are dyslexic: http://tinyurl.com/qggfgfy )
    “Chow!”

    Reply

    1. From BOTVOLR.
       “Have you ever wanted to name the 101 dishes that changed America?

       No.
       Don’t even want to eat them.

       Reply

       1. Eaten them, yes, wanted to name them, no. Except for my pet dish meat balls and spaghetti which I named Sophia Loren.

          Reply

    2. BOTVOLR, thanks for the link to “101 Dishes that Changed America” – as a long time food researcher, I was familiar with the details for most of them but I found it very interesting nonetheless. Although sometimes shrouded in time, the origin of favorite American foods is valuable information and our food heritage is important. I’ve also eaten most of them and I’ll bet “8” has too!

       Reply

38. 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!

    ​

    Reply

    1. 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.

       Reply

       1. Have not made it to Pete’s Frites as yet. Will definitely have to give those fry’s a try.

          Reply

39. 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.

    Reply

40. 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

    Reply

41. 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…

    Reply

    1. 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.

       Reply

       1. ~~ 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.

          Reply

       2. 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.

          Reply

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

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

          See the comments section of Conway’s Red Top…

          Reply

42. 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!!!

    Reply

43. 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!

    Reply

44. Caveat: a tad off center: Several times I’ve referred to 100+ year old Philippe’s in LA by Union Station for and because of its “creation” of the French Dip sandwich with due respect to it being a Mom/Pop place as well……given some of us hit LA on occasion, (e.g. taking the Grandkids to Disneyland/Getty Museum/Rose Parade/Knott’s Berry Farm/etc., I’d like to say Bravo! to/for Philippe’s recent addition to its own website “honoring” its competition, i.e. other Mom/Pops of yesteryear who are still hanging in there http://tinyurl.com/kqnv4xu! (I’d add experiencing Farmer’s Market as well…LOL http://tinyurl.com/on4kztb !)
    “Chow!”

    Reply

45. In case some herein plan on vacationing around New England:
    E.g. from Bangaah Maine to Maahtha’s Vinyaahd to golf, this summer or to Leaf Peep in The Fall, one food item Folks will probably be drawn to is….The Lobstaah Roll! Given that a basic/universal preparation of some mayo/lemon spritz/chopped celery-parsley/S&P or butter over lobstaah is mostly used in an especial hot dog roll (shaved on the sides; buttered & grilled http://tinyurl.com/of9s32t), it is amazing the disparity that apparently exists about which is The Best Lobstaah Roll that you can experience, i.e. http://tinyurl.com/lwpjs7a and especially where Munchers chime in on their Comments…LOL (While first on the website, be sure to observe over on the right under Popular Articles, The Great Lobster Giveaway! Click on it to win 8 lobsters upon which to feast back here in the desert!!!!)
    – Relatedly for some Back-Easterners, just ran across this, you may find as a sad article despite, pardon, being about a Chain: http://tinyurl.com/p5dquf4
    “Chow!”

    Reply

46. Ya know, in today’s world of sophisticated travelers, I can’t imagine who herein doesn’t have one of these http://tinyurl.com/mktvyzt albeit no one has come out to brag-on their vendor!

    Reply

47. Thanks for the good wishes.
    Mr. Chow gets the most diverse ratings of any restaurant I’ve read about.
    It’s either a 5 or a 1.
    My disappointment was with dishes that were no better than Panda Express. And the price was extremely high for pedestrian dishes. Half the dishes were excellent and the other quite the opposite. And as you know I don’t mind paying for good food. There is an obvious price for seeing and being seen. I’m not one of the beautiful people.
    Right now my Granddaughter has a diet limited to mother’s milk so I can’t be all that helpful with advice on kid friendly places.
    Enjoy your Thanksgiving.

    Reply

48. Lady Grayce/El Brute
    Congrats to your Daughter/S-i-L and Blessings upon your G-daughter!
    Apparently, per their SoCal locale, you will become an aficionado of foods-LA to assist others herein when taking their kids/G-kids to e.g. Disneyland! Oh my, sounds like Mr. Chow’s would not have been worthy of an E-Coupon!
    BTW, I presume you are way ahead of how I’d be re things Hamm e.g. http://tinyurl.com/k3mzsfs or posters, bears, etc. http://tinyurl.com/ohwm93r
    “Chow!” (No pun intended.)

    Reply

49. Went to the venerable Mr. Chow’s restaurant last evening and on the ride back to Manhattan Beach my son in law askedme to rate it on a one to five star basis. I gave it 3 3/4 to 4 stars. Some of the dishes were terrific including their Mr. Chow housemade noodle with a meats sauce. S-I-L liked the dish and likened it to pasta with a bolognese sauce. While we were dining the house noodle maker made an in dining room appearance and made the evenings noodles in front of the packed house. His performance elicited applause by the diners present. The steamed dumplings were good but let me say unequivacably not as good as those I have during every visit to Budai. Budai’s are better by far with a much more delicate shell anda better tasting filling and a better and simpler dipping sauce of rice wine vinegar and thinly sliced ginger.
    The wait staff explains the menu and price fixed options and makes his recommendations. The major disappointment for all of us was the Beijing (Peking) duck option which takes 45 minutes to cook and since we had our 18 day old granddaughter with us we didn’t really have the time to wait for what was billed as one of the best Beijing duck dishes in the free world.
    At $77 per diner it had better quack the Star Spangled Banner at the table.
    While some dishes like the spicy beef and the steamed sea bass were excellent the sweet and sour pork (a waiter recommended dish) and the special fried rice were no better than one could get at any number of Chinese restaurants in any city.
    Was it worth the visit, sure. Would I go back, maybe to try the heralded Beijing Duck.

    Reply

50. Yo…particularly if anyone now be visiting New England to do some ‘leaf peeping’ per the Fall Foliage (like isn’t it John L & K.?) For all things Foliage including updates of color changes: http://www.yankeefoliage.com/ and don’t forget several spectacular pumpkin carving festivals http://tinyurl.com/oe8d6wp

    ~If you like local, cozy eats and especially for a hard to find Polish restaurant, check out “The Polish Triangle” http://tinyurl.com/qhr63kn in Dorchester (home of e.g. Mark/Donnie Walberg), MA. Even if you don’t sample a Pierogi, Golumpki, Kielbasi, ya gotta have a Paczki (ask for a jelly filled doughnut!) Alas, I’ve never been to Cafe Polonia, but check out YELPers http://www.yelp.com/biz/cafe-polonia-boston For historical dining http://www.unionoysterhouse.com/ to sit in JFK’s booth and for the original Fried Clam Strips https://www.nmgastronome.com/?p=5408
    ~Whoa! just an hour up the road in my homie town and that of Jack Kerouac, don’t forget to check out a little history of the start of the US Industrial Revolution in the early 1800s given the many mills you will see around New England where teens worked for 12 hrs/day, 5 1/2 days/wk while listening to this http://tinyurl.com/k6tftva breathing in lint in unA/C rooms which thus spawned the beginnings of the labor and women’s movements.) http://www.nps.gov/lowe/index.htm Otherwise, click Massachusetts under Gil’s Categories for more dining.

    “Chow!”

    Reply

51. Huh?
    You are really losing it Bobo.
    My tongue in cheek reference to Wilt the Stilt went over your head like a Wilt dunk.
    Spam hot dogs?
    Nathan a Republican because he undercut the competition?
    The increase in the minimum wage is supported by everyone except 2 factions, the Republican controlled House and folks who fear a 1 to 2 cent increase in their ball park hotdogs and its negative effect on their dining habits.
    My apologies to all for being sucked into Bobo’s political rants and raves.
    Let’s just get back to your fixation with Linda Beaver.
    And by the way I don’t frequent restaurants that store their sauces and salsas in 55 gallon drums.

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52. In reading Commentators’ astute scribblings, I’m concluding http://tinyurl.com/msplgby

    Relatedly http://tinyurl.com/k734ugc

    And http://tinyurl.com/n2anu22

    —————
    As Y’all know, there is heated debate about raising the minimum wage with pros/cons. E.g. will alternatives be developed regarding waitstaff? This is getting creepy: On the one hand, are we, the most powerful nation in the world, so far behind what at one time might have been considered a “3rd World Country”, i.e. as a country, it was never pointed out in my grammar school geography class! but may now be the leading world Trend Setter in the serving of Vittles? http://tinyurl.com/lw96la9

    Ya right…Scoff it’ll never happen! Any one remember when there were 3-4 guys working a ‘garbage’ truck? Or when Mail”Men” stopped delivering mail twice a day residentially in ’50? (Source: http://tinyurl.com/pl5zjv5 )
    Gone are “Change Gals” who counted out bills in your hand for jackpots in Vegas or Indian reservations!
    Heaven forbid (no pun intended), Rome might be looking into this to deal with the priest shortage!!! E.g. remember the days of 3 priests to a parish? Will Y’all be able to just tap the computer screen for your particular sins and their frequency and get a computer generated penance which is based on the current nationwide frequency calculation for that sin!!!
    (Lest I be mistakenly vilified: I prefer the employment of the Classical Waitstaff be strived for….especially if she be cute!!!)

    ~ Sr. Plata noting: “Senorena and I stayed at Buffalo Thunder overnight in Celebration of her being Cancer-Free, Praise God!”
    Indeed…Mega Dittos to that!!! Please remember, FOGies are here for you both (and all)! Not wishing to pry, but if related to Breast Cancer, pardon that I note for all the (14th?) Annual Making Strides Against Breast Cancer Walk (5K from Cottonwood, down 528 & Rio Grande Blvd, and back along the Bosque) will shift from Spring to Sunday Oct. 26 @ 9AM to coincide with Breast Cancer Awareness Month; meet up with friends/warm up/register free an hour or so earlier! Uh, Du…Uh! Guyz are most encouraged to participate!!!.

    ~ Whoa FoodieStar! Y’all are really getting into the swing of things listwise, Pardnah!

    ~ El Brute: re being left “scratching your head”: consider a good anti-dandruff shammpoo!

    Wedges to Wedgies? Yes! Experiencing either makes me pucker!

    Nathan’s at the Dog House: Alas, I’d have no problem with that. Oy Vey! I have a distant kinship to Nathan, at least ethnic viz, per my Gentile Maternal Grandparents being from Krakow as was Nathan Handweker! Who knows? maybe his wife’s Dog recipe (say hey?! shouldn’t it all have been called “Ida’s’?) is an outgrowth of the omni-beloved Kielbasa!!!! Beyond that however: per variations of a thought of unknown (possibly Chinese) attribution “It’s the Journey, not (arriving at) the destination!” is what it’s all about! Ergo, if truth be known, the DH hot dog is not my destination; it is what gets me “there” gustatorially speaking…much akin to what a kiss did for so many per your being in awe (finally) of my Wilt prowess! http://tinyurl.com/o63mjd5 It’s the SAUCE, toasted bun, open-kitchen, waggin neon tail of the wienershnitzel logo out front, memories of 40 + years ago, squeeky spinning counter stools, the overall ambiance (including the restrooms) as well as it being an Icon for/to the days along the whole of Olde Rt. 66 from Chicago to Santa Monica one can still experience something today!!!!. To all, I must unabashedly confess: I’ve thought about it: If they’d only let me fashion some SPAM into a round “dog” for them to ‘split n grill’, that indeed might be the Superlative of a Foot Long Chile Cheese Dog. (Yo? How could Y’all not see all that coming! LOL) (Uh Oh….on The Dark Side El Brute!….might ‘one’ wonder if Nathan was a Repub given his bent to be a bit of a Capitalist!!! “He and Ida spent their life savings of $300 to begin the business. Handwerker undercut Feltman’s by charging five cents for a hot dog when his former employer was charging ten. Source: http://tinyurl.com/mfof4by paragraph 2. )

    “Chow!”

    Reply

53. Good ones, Bob!

    Here are some more ideas for the next survey:
    -Restaurant with the lowest employee tooth to tattoo ratio (Not that there is anything wrong with tattoos – or teeth for that matter.)
    -Restaurant with the lowest CUSTOMER tooth to tattoo ratio
    -Place with the most duct tape holding the seats and tables together
    -Place with the most brown crust on their mustard dispenser
    -Best place to see food on the ceiling
    -Most clever names for menu items (Bird Drop Soup, Twice-Chewed Pork, the Gutbuster, etc.)
    -Restaurant with the funniest misspellings on their menu (“Lamp Spit, Burger with Sheeps, Chili Bowel, pimple soup.” – and I’m not making these up.)
    Best eatery to see bad art on the walls.
    Place with the most bent up silverware.
    Chef with the bloodiest/grossest apron.

    That’s all for now. Cheers.

    Reply

54. BOTVOLR,
    Once again your comment has left me scratching my head, confused and wondering if you are a medical cannabis user.
    How did lemon WEDGES become wedgies given you by upperclassmen?
    Were my comments so confusing to you that you missed the true meaning and went tangential?
    Let me make one thing very clear, sometimes the total experience of dining for me is more than just the cost of the meal over everything else as seems to be the case with you.
    Rao’s is one of those dining experiences that is so much more than just the food and the cost of a steak.
    And perhaps I should have mentioned that all dished are served family style and my guess is that the steak dish at Rao’s at $49 fazoolies is two or three times the size of Scalo’s filetto.
    Rao’s is an exciting place, alive with happy diners enjoying more than good food and prices.
    Not quite as quaint as the Dog House though.
    And one more thing.
    Your constant references to exes and past paramours has led me to rename you the Wilt Chamberlain of Gil’s Foodie nation. I’m in awe of your “prowess” with the opposite sex.

    Reply

55. Yo! The Hannah:
    You offered: “….commend you…despite disagreement with much of your list”! (And…. by omission…. agree (more) with Foodie Star’s!!!!???? LOL)

    Whoa…lacking examples for me to counter-argue, I protest my list is flawless!!! LOL
    Alas, per Romero: Thanks for the confirmation!
    (Blush) T’was my daughters there in the early ’80s…LOL
    ~~~~~~~~~~~~~~~~~~~~~~~
    El Brute:
    Issues with Lemon wedgies!!!????: I stand humbly awaiting to be corrected with references of research articles in professional gastronomical Journals disputing my claims! Articles simply expressing an opinion by one person, as for example in articles of Martha’s Living or whatever the magazine of Emeril or Paula, do not hold lard!!!

    Otherwise: perhaps per having been a lithe/graceful lad in my teens (who neverless attracted more than my fair share of feministas!) I may have been traumatized by an occasional Wedgie giving by an upper (OK, even lower) classmate!!!!
    ~ A gizmo for men’s flies? Yes, but this is a family Blog!
    ~ Re: Fluffing a napkin as being “pretentious”!!!??? If I was as lucky as you per still having a Lady Gracye all these years, I’d consider her being shown that “Especialness”! In addition: perhaps for those who cruise Carnival, you may think if pretentious; otherwise it is part of “royal” service expected by those of us paying a tad more to schlepp on Royal Caribbean!
    Re: Rao and the “price to quality ratio”: My apologies lest I misread too much into your notations:
    “…a “bucketist” qualifier for me with qualifications.”
    “Have I had better Italian food? Many times.”
    “….. Mozzarella in Carozza, good but not great.”
    “….meat balls, simply great and exactly like I make them at home….”
    “…. and without it (i.e. the atmosphere, not simply the food!!!) it would be another good Italian restaurant. Basic italian fare.”
    And…per Your Exclaiming not having to pay: “Perhaps that made the dinner just a tad better.’
    Whoa!!! Again, I refer readers to Rao’s menu http://tinyurl.com/kaj6dz6 which topped out a couple of times at $49 fastafazools!!!! which were IMHO incongruent with the comments. But again, my apologies!
    Again, and even setting aside Scalo’ woefully cheaper price, I’ll propose Scalo’s Filleto up against whatever Rao’s has to charge to come close to “One gets what one pays for!!!!”
    Salud! Chow amico mio!

    Reply

56. BOTVOLR,
    You really have an issue with lemon wedges? Lemon wedges?
    I guess water with lemon slices in it must drive you bonkers.
    You do know you operate outside the lines delineating normal.
    Large warm serving spoons to help a strapless gown wearer replace a wayward bosom???
    That’s hilarious.
    Is there also a gizmo for helping men zip up their flies.
    One more thing, waitstaff on cruise lines fluff/shake out and place napkins on their guests laps. Very pretentious.

    Reply

57. BOTVOLR I must commend you for your thorough list, despite my disagreement with much of it! Also, Richard Romero was my princiPAL at Sandia and he was indeed on a first-name basis with many students, including the freaks that hung out at the Freak Trees! The day they cut those trees down was the end of an era, indeed.

    Reply

58. BOBO,
    As I re-read my post I fail to see where I mention the price to quality ratio. Would you be so kind as to point it out to me?
    Thanks in advance.
    Rao’s was worth every penny because I, unlike you, can appreciate the excitement of a new dining experience without equating it to the prices paid.
    By the way the Pasta Fagiloi was fabulous. A white based soup of the first magnitude, unlike Farina’s which pales by comparison. Or M’Tucci’s or Trombino’s.
    Also interesting was the waiter’s recommendation of the NY style cheesecake which he said was tried by the owner/founder of the cheesecake factory who raved about it. Makes me wonder about the CCF for cheesecake.
    I’m just sayin’

    Reply

59. El Brute: Loved your Quality/Taste review of Rao’s offerings! Alas, looking at the menu and happening to espy the prices http://tinyurl.com/kaj6dz6 kinda I’m thinking it kinda shoots down your previously expounded belief, “Ya get what ya pay for!” (Yes, I’ve waited so long…that’s a Pay-Back, a (nonpolitical even) Gotcha Zinger…LOL!!! Too funny!)

    ~ ~ ~ ~ ~

    Foodie Star: Great idea! If I may add, in no particular order:

    ~ Places using uncommon, “fancy-smanchy” words to convey or impart what they’re trying to explain/describe.
    ~ Places where waitstaff are allowed to still say “Aaahsome”; “You got it!” “No problem(a)”; “Perfect!”; and the like in response to my specifying my order.
    ~ Where waitstaff show more than…oh, let’s say 5 nose/tongue/or lip rings or tats or checkers in their ear lobes. (Eh, my DA of youth or pack of Lucky Strikes rolled into my t-shirt sleeve or a Malboro tucked behind my ear paled in comparison! Eh! and who amongst us, not being able to afford a Zippo, could, while balancing a tray with one hand, fish out a matchbook (with a pinup on the cover) from our jeans, flip it open, bend a match to strike it to light a patron’s cigarette!!!?)
    ~ Speaking of showing: a protruding belly button below a crop-top.
    ~ Where salt shakers are on the table of a place specializing in dishes with New Mexican red and green chile (actually anywhere).
    ~ Where soft drinks/coffee cost more than $1.25
    ~ Where unctuous, flaccid French fries are served.
    ~ Relatively fine(or wannabbee)places using paper napkins. (The opposing corollary of everyday places using cloth napkins is ultra appreciated!!!)
    ~ Waitresses using “Hon”; waiters using “Bud” and particularly “You got it, Boss!”.
    ~ Places that serve the lobster tail ‘meat’ atop the shell, BUT whose waitstaff don’t de-shell it!
    ~ I like cute, but not places where I can’t tell the difference between the female/male restroom symbol!!!
    ~ Places that automatically serve water showing disregard for desert conservation.
    ~ Places that serve the aspargus stalks with everything including spaghetti con meatballs!
    ~ Places that spear my filet with a pine tree branch.
    ~ Where waitstaff ask if I want change when my tab is just $13.25 and I’m showing a $20 sticking out of the nice leather booklet. (Actually #1…LOL)
    ~ With all due respect to lemon growers: Wasting lemon with fish by serving it and thus implying one is gauche if you don’t squeeze it on the fishy!!! I want to taste the flavor of a serving of fish not lemon! If it really enhances it, why doesn’t the sous chef put it on before it is served saving me the trouble of accidentally squirting in my companions!!!??? Are they trying to hide that fact it is not fresh fish? My other hypotheses are ‘they’ began serving wedges when ‘they’ began serving relatively tasteless fish which were cheaper or during the great salt shortage. That’s in addition to a myth that the acidic juice of the lemon dissolved, or at least softened, bones in fish that were a bane in the olden days causing death by choking in a case or two…see Blessing of the Throats http://tinyurl.com/5w69bg.
    ~ Ding fast food places (with the exception of Blake’s Lota Burger) which do not yet serve the new Dip or Squeeze ketchup containers (albeit by Heinz)see http://tinyurl.com/nurl5tl
    ~ A place where they don’t serve PBR!

    ~ Anyone remember places where the waiter (let alone the Maitre D’) would ‘fluff’/shake out the decoratively folded napkin and place it in/on your lap? I hear tell that when strapless evening gowns first came out before my time, waiters were required to carry a warm, extra large serving spoon in case there was a ‘spillage’! And who wasn’t impressed when the waiter would fill/refill your coffee and hold a saucer between you and your cup!? And what ever happened to those mini-silver “dust pans and whiskette brooms” to clean up crumbs? Anyone impressed when you visited a place maybe just 2-3 times a year, but the host made it a point to get and then remember your name three months later? Man, that would be so easy today with a mini cam and facial recognition software!!! (It is rumored ex NM Sen. Richard Romero when a Sandia High Principal, knew each of several hundreds of students by their first name.) And what about those places that let a beautiful street urchin in carrying an armful of long stemmed roses who you could impress your wife/mistress with by buying one for 5 bucks???!! ~
    “Chow!”

    Reply

60. Here’s a crazy idea:

    I’ve seen the best-of surveys that the Alibi and Albuquerque Magazine conduct each year, I have always been a bit skeptical about the results. I wonder how much bias goes to advertisers in those magazines (maybe none – just sayin’) However, given the restaurants that are at the top of the lists, it seems obvious that they are little more than a surface-level popularity contest.

    These surveys increase traffic at the few restaurants at the top of the list, but don’t give any kind of helpful critical feedback to those who do not make the lists. As my former boss was fond of saying, “feedback is a gift.”

    It would really be useful to have a worst-of Albuquerque list! It should have categories like this:

    Rudest Waiter/Waitress
    Most uncreative menu
    Place where I pray AFTER I eat
    Best place for food that glows in the dark
    Best place to fight with my spouse in public
    Place that makes me feel like I need to shower after I eat there.
    Place where the aroma least matches the food
    Favorite place to get diarrhea
    Place with the most seating next to a restroom
    Place I take myself when I need punishment
    Most disgusting kitchen
    Best place where the restaurant staff won’t leave you alone
    Most mismatched food combinations
    Best restaurant to end a relationship
    Best food of colors not normally found in nature
    Loudest angry chef (or owner)
    Restaurant where I am most likely to injure myself

    Now that would really guide me to the right places (or at least, away from the wrong ones.)

    I’m sure that you, my other Foodie friends can think of more categories to make this survey truly useful.

    Cheers! -FS

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61. I guess last night’s dinner would be considered a “bucketist” qualifier for me with qualifications. We dined at Rao’s in Hollywood.
    Have I had better Italian food? Many times. Was the food good, sure.
    Was it an exciting place, yes. By the time we left, 845PM, the place was humming.
    We had some favorites like Mozzarella in Carozza, good but not great.
    We had Rao’s meat balls, simply great and exactly like I make them at home and seemingly ordered by every table that night. The mains were veal Parm, veal piccata, chicken scarparella, pasta with broccoli rabe and sausage, and pasta with bolognese sauce, and one of their standard sides, peas with prosciuto. All good. Service was friendly, fast, efficient.
    We finished with a good NY Style cheesecake and coffee.
    My feeling is that the atmosphere added to the experience and without it it would be another good Italian restaurant. Basic italian fare.
    Bottom line is I’ll never get into the Harlem branch so I’ll be content with the Hollywood experience. And the three men attending played credit card roulette for the bill and it consists of putting the CC’s in a hat and the last one left in the hat pays. Mine was picked first. Perhaps that made the dinner just a tad better.

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62. Next time you get to the NE, try the restaurant scene in Providence. To my mind it has more first class eateries(only some of them on the well-known Federal Hill)than Boston– despite its much smaller size — led by the now venerable Al Forno.

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63. Just read a list of 2014 James Beard semifinalists that included in the Southwest region, it was first published Feb 19, 2014
    None of them made it to the finals where 1 chef from AZ and several from TX were listed.
    James Caruso – La Boca
    Rob Connoley – The Curious Kumquat, Silver City
    Jennifer James – Jennifer James 101
    Frederick Mueller – El Meze, Taos
    Jonathan Perno – Los Poblanos
    Martin Rios – Restaurant Martin

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64. Bob,
    Wifi at sea is the top money maker for the passenger ships.
    It’s slow or slower and unreliable and we used it for necessary business back home.
    We are in Hermosa Beach at the moment, having disembarked this AM.
    Thanks for the good wishes and as an added bonus our son got engaged last week.
    March has been a remarkable month, our anniversary, our daughter’s birthday, both kids engaged, my daughter getting married. Wow.
    Had some fine meals on this voyage but for the most part ship food gets boring. One exceptional meal at a specialty restaurant on board, a very good Italian meal with an excellent veal chop, surprisingly delicious.
    Good local food in Costa Rica and Nicaragua, plus really good carribean lobster in Cabo.
    Tonight, in celebration of St. Paddy’s day we are going to a mexican restaurant in HB.
    It’s about 5PM and the party has been going on down near the boardwalk for hours already.
    Perhaps tomorrow we will venture out to the Cheesecake Place.
    But tonight we are giving our good friends who are stay with us their choice of themany foods available here and they chose Mexican. OK by me.
    Thanks again for the good wishes.

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    1. Cruise??? Alas, I humbly admit, you’ve got more Huevos than I, “considering”; But Bravo! Way to go Bro!!
       ~ I never tired of Royal Caribbean food tho, albeit, once in ’70s in Vegas… when real gourmet meals (not cheapo AllYaCanEateries)were had for a dime or comped…we had to hit a Denny’s (now a McD’s) by Slots of Fun for a plain ole burger…LOL
       ~(Don’t forget some ear-candy, jazz, @ The Lighthouse on Pier Ave.)

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65. El Brute…where are you out there in So. Cal? While I can’t include myself, thought you’d be the last person who doesn’t have a LapTop or one of those moderne cells to bring us up to date re what’s rockin re Yums Yums out there. Alas, while you are miles from places at which Gil munched to validate his perceptions, hoped you could comment at the very least on a chain (albeit started as a ‘Mom n Pop’ making pies)just a mile and a half down from Hermosa…The Cheesecake Factory: http://tinyurl.com/jw83osa clik on the menu. Hope all’s well…Slainte!!! and to the wedding couple (and L’chaim! Na Zdrowie! Salud!), as well as to ALL herein, this Irish Day!!!!

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66. #1: Awhile back someone took umbrage with Gil’s seemingly seeing all dining experiences through rose colored glasses i.e. always seeing the glass half full, yada yada. Alas, I accidentally ran across another GastroBlogger and juxtapose her twirling (or spinning, if you prefer) her experiences to Gil’s. Thus, let me share what Daisy Le Fleur (whose parents obviously had a flair for a bit of whimsy) presented of what she photographed through the window of a Bistro while chatting après avoir dîné avec des amis wherein she noted with glee how well the staff can “Multitask”!!! http://tinyurl.com/o4r995e In contrast, I will bet pesos to biscochitos that Gil’s O-C traits would have him draw a red, or green, line in our desert sand which (no foodie pun grammatically intented!) Gil, in contrast to Daisy and others, would keep !!!!

    (#1a. Checked out Corrales’ Village Pizza’s new offspring at Rio Grande & Griegos. Alas and sad, smell of Paco’s Smoke is no longer. Homier dining room per pics could stand taking a moment to ‘fix’ wobbly tables besides folded napkins. Staffing was plentiful and courteous. Alas, the All-Ya-Can-Munch buffet needs attention compared to the Parental one, e.g. the pizza tends to be dry here and the flaccid lettuce leaves much to be desired! Notwithstanding, the cinammon treats are up to par! Two things that favor the drive to the Original are the patio (well, when they attend to keeping it spiffy) and a beer which hopefully will be the case in the North Valley. Sodas: while we’all, well most of us, are penny conscious wanting to get the most for our buck, VPoNV Millennials might consider supporting FLOTUS’ obesity campaign! I.e. reconsider serving those sugary/weight bearing drinks in a smaller tumbler. For the few who must drink the quantity the current ones hold, at least their getting up to walk to get a refill if it were a smaller tumbler has some redeeming aspect. Seriously, hope the new venture succeeds, but ya gotta do some tweeking and fast! I.e. why go here versus Dion’s, Pizza 9, Pizza Hut in the environs, 6 minutes away at the max? E.g. if the patio is bland, why not order “delivery” and I’ll “just” scarf it down on my own patio.)

    # 2: Sr. Plata: SHIP’S!!!! As you mentioned it as one of your Favs eons ago, perhaps you missed a prior reference. Albeit I’d never been during my LA time, I would think you may have some fond recollections to share herein http://www.oldlarestaurants.com/ships/#comment-6644 or read those of others.

    #3. It would be sad to be a foodie and suffer from misophonia (e.g. http://en.wikipedia.org/wiki/Misophonia )

    #4. Must be sleeping under a rock. Have ranted in the past about Big Mouth sandwiches which have become trendy the past several years (with all due respect to the BLT of yore) as being a bit of a bane to us elder statesmen. Just ran across The Shooter which I haven’t heard reference to herein (i.e. The City or Gil’s Blog) To see the making of one, check here: http://lolsnaps.com/news/93193/0/ While its compressed size is welcomed, I envision it must be a bit of a bear to bite through….Y/N? Besides, can you really tease out/readily discern the delights of the multitude of ingredients’ flavors???/ Alas, how is it different from a panini? Does panini just make it sound more “Haute” versus you being a Duck Dynasty fan?

    #5. STOP here as this is completely Non Foodie:
    ~ Have a hunger for Jack to return? A new season series opens this May! Keep track till then: http://www.24spoilers.com/countdown/ In eight years, I don’t think I’ve ever seen him eat!!!
    ~ Hunger for Lady Mary too? She’ll be in a new series besides Downton this January!!!! Great matchup with my hometown boy: https://www.youtube.com/watch?v=Vwj3_BfnzUE
    ~ Still have some of Popcorn Cannery’s Red/Green Chile popcorn left over cuz you ran through Season 2 of House of Cards so fast? Do the British version of HoC the Trilogy if you overlooked it on Netflix!

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67. I hope Suzie Q will make grace us with an appearance at the Friends of Gil lunch. That would be worth the price of admission alone!

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68. La Gloria,
    When I do wear a fragrance it’s Caliche, a woman’s perfume brought back from France by my wife.
    A tiny dab will do me. I’ve never had trouble embracing my feminine side, I’m not as chauvinistic as El Bobo who seems to treat women as objects of beauty like its still 1955 (the year my Brooklyn Dodgers won their only World Series in that great borough.). I have tried to surround myself with women whose minds are sharp and their beauty runs deep. Like my wife.
    If you choose to join this planned meeting/eating of Friends of Gil I’ll smell my way to the distinctive aroma of cumin and say, “La Gloria, this must be you.”. But I must say I do like cumin so I may like you, in a spicy way.
    By the way I long ago left the Four Lads, sock hops, angora sweaters and Old Spice right where they belong, with el Bobo in the tempestuous 50’s and 60’s.
    La Bruta and Brut. Hardly.

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69. La Bruta, Old Spice is a manly aftershave. With your XX chromosome pairing and enormous ego, you probably bathe yourself with Brut.

    Gil (Foodie Star, too), I’m sure you didn’t buy your wife any perfume from this list: http://www.nstperfume.com/2010/10/25/cumin-in-perfume/. I grew up in Marfa, Texas and use cumin on everything so there…

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70. El Bobo y El Brute, and Jim – I 2nd and thank BOTVOLR for taking the lead to make history in the wide world of NMGASTRONOME to get us kids together sometime this year in the Land of Enchantment! Once we know when, I wonder if an invitation via Email is possible, but then only the Gilster (who knows all) can help with a mass mailing. Wouldn’t it be interesting if we all owned a small part of a restaurant that had all the eclectic foods we all love and had a legacy to our children who will not say, ‘Wasn’t SHIPS in Westwood Great’ but ‘We loved eating at El Bobo’s Place or El Brute’s Malt Shop’, ahhhh I can hear them now…

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71. I don’t know how I got sucked into this but I have never DINED at the Dog House either and would certainly never go on my own. With you however, BOTVOLR, volunteering to pick up the tab (along with the kind of tip I always leave), I can not resist your offer. Thank you.

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72. El Bobo,
    I think it’s fair to just consider Gil chairperson.
    In terms of paying……
    How about the number 1 commentor picking up the tab until someone surpasses that commentor?
    Fair?
    I personally endorse that method.
    And we will give that person/payer their choice of restaurant. I’ve never dined at the Dog House.

    So, el Bobo, the pelota has been handed off to you and now you can run with it.
    La Gloria will become more than a mystical character.
    I’m unavailable 3/1 thru 3/20.
    We will all have those little name tags.
    You know, My Name is el Bobo, what’s yours?
    Should mine say La Brute or el Brute?
    It’s up to you.
    This should be great and let me thank you for generously picking up the tab.

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73. Yo Sr. Plata (…hope ya caught my note/reference to your old haunts of LA of 12/30/13 above. Otherwise), Yo!!! Great Idea for a Wild Wild West Yum Yum G(il)athering. Alas, I’m sure you only meant “….we should convince our friend Gil to hold a party for all his NM Friends who Feast…” figuratively as it would probably not be ‘feasible” to lay the tab on El Gil, i.e. I know Y’all mean for each of us to pull our own weight (no pun intended) on the check. Saying “Alas” again, I’m thinking it would sadly probably take a year to get all of us (and meaning no disrespect) Divas herein to agree on a place/meal…LMAO. E.g. I’d love All to finally be orgasmic experiencing Scalo’s Filetto…Oooeee!!! my ABQ Journal Press Pass…Thanks to the generosity of owner Mr. Paternoster, says it covers 20% off (plates) for up to 10 diners!!!! On the other hand, I’m also torn to have Commentators experience the delights (as does Suzie Q) of the Red Chile Ribs dinner especially in the ambiance of the Fiesta Patio of, gird your loins*, El Pinto! Certainly I’d be happy to explore badgering one of The Twin owners to join us to hear ‘suggestions’ about other, not so delighted-in menu items. While I’m not sure if I could get Linda Beaver down in an Angora sweater, I’d work my hardest to also get a gal whose been at El P for almost 20 years, to enrapture us with her presence as a double-double lookalike for both Selma Hayak as in the film Frida http://tinyurl.com/psrzd23 !!! *(While we are presumptively all Adults here, when, as a teen, I read a similar description within a novel, I knew it was something I was ‘not’ to read.)

    As such if I may, I put forth Sr. Plata in nomination as Chairperson for the 1st Annual (or quarterly) NM Wild Wild West YumYum G(il)athering!!!

    (PS La Brute: Ding-Dong-Shhh!!! for Pedro’s sake!!! Don’t let La Graycee know as this is my surreptitiously subtle way to check out La Gloria!!!!)

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74. Banana cream or creme, it’s all good, but the best was after lunch at Emeril’s in NOLA.
    It’s his signature dessert.
    I would welcome a meal with Gil and his friends who feast.
    I’ve always wanted to start a threat titled The Best Meals I Ever Ate and Why.
    Have you on a return visit to Los Angeles had Chinese food at Ghengis Cohen? Not the greatest Chinese food but a great name.
    Happy New Year!

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75. This fine discussion is making me think of having an old fashion Hickory Burger and some well done french fries from my good friends at the Apple Pan on Pico Blvd and of course their famous banana creme or is it cream pie, hmmm. Anyways, we should convince our friend Gil to hold a party for all his NM Friends who Feast and give us a chance to share old food war stories. We should also consider starting our own history or legacy of cool places to eat here in our own backyard in the Land of Enchantment, it would awesome to have the next generation of foodists talk about the placed we frequented in our middle ages. Anyways, to you all I wish you a very Happy New Years!!

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76. BOTVOLR, you have a staunch ally in La Gloria.
    Ifeel that you should meet up and get to know each other over a foot long.
    The sweet smell of green chili and Old Spice might just prove to be successful.
    And it should be La Bruta if you’re going to insult me, that should make La Gloria all the more excited with you.
    As an aside you should really get your Old Spiced self over to Blades while they still have the excellent Dover Sole.
    I think it may be on the kid’s menu.
    Please don’t tell La Gloria I drive a Prius lest she think less of me, if that’s at all possible.
    It’s not a manly car like the Firebird.
    Happy New Year.

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77. La Gloria,
    Thanks for the kind words.
    Your defense of BOTVOLR is admirable.
    Keep up the good work.
    You must be a Tweed girl who likes Old Spice, which by the way is Bob’s affectionate nick name with only one more Old added for a tad more spice.
    You can have matching Angora sweaters as you sway to the Four Lads.
    He’s a nice man who, per his comments, has had women in every port visited in the last forty years.
    That’s a load of Angora as well as more notches on his Huevos than I could ever hope for.
    One thing I must say, I’m impressed that you are one of the vast minority who actually understands what his comments rmean.
    And Bob gives as good as he gets and needs no help in defending his comments, all “pers” aside.
    Happy New Year.

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78. Brute, I’m starting to understand your huevos envy. Bob refers to you as “la” (as in feminine conjugation) Brute. You go sister Brute.

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79. ~ Alas La Brute! Tweed is ‘a lady’s’ scent not a guy’s like Canoe. Unlike Hef, I prefer Old Spice as it always did well by me. I believe you may find Tweed at Model Pharmacy (“…we have no common scents.”) lest you be over there dropping into their “read” soda fountain for a snack where Gil notes you can have an Egg Cream http://tinyurl.com/oy8bwau.
    ~ Indeed the 4- Lads, Aces, Freshmen, Tops, Seasons and being intoxicated by Tweed while swaying cheek-to-cheek with your hand on her Angora sweatered back …. Sorry that you missed out on those days of record hops. (One of the Everlys just nodded off.)
    ~ Yes, an aught-aught Firebird…am so despondent the style is gone. I rue the day I need to replace with a Camaro and its hippy looking rear or having to look like a Mid-life crisis guy per getting a Mustang…LOL.

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80. Bob,
    The Four Lads???
    Those lads, if they’re still alive must be in their 80’s
    “Tweed”, angora sweaters???
    I would have thought you were a “Canoe” guy, with a pipe ala Hef who like you prefers his women just out of diapers, not just going into them.
    When did you trade in you MG for the sporty muscle car which, although it was dark, looked like a Camaro or Firebid?

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81. BOTVOLR,
    Small nit picking……l
    Only in Albuquerque have I seen the classic egg cream spelled creme.
    It’s too low brow for the Frenchifying creme with the funky accent.
    After all it’s just seltzer, Fox’s U-Bet syrup and milk.

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82. Yo El Brute…alas, am not a follower of Senor Arbuckle of which there appears several. (Rumor had it my frat house was a former homestead of infamous Fatty Arbuckle, but that turned out, thanks to Google years later, not to be the case.) In any event, the Bar Dudes at RL indulge (allow?) me the Kid’s Claws which, even beyond price, is just the right amount for my avian appetite!!! i.e. comes with a Caesar’s (or soup) and baked potato! Similarly, Outback let’s me waste out on occasion on Kid’s Ribs!! which includes an adult beverage too! To put my habits in context: sometimes I eat just for sustenance, sometimes to dine/savor/indulge…LOL. Re Mr. Tokyo’s Shrimp Tempura: I’ve actually taste-compared 3 “haute” places for being closer…Loyalty, beyond price, wins out!
    ~ Dogs? I do hear ya! Maybe re the DH’s it’s not the taste/flavor of the medium per se, but cerebral stirrings which are stimulated by sensations linked-in to/embedded in the action of unwrapping (albeit once orange-yellow paper) the FLCCD, being mesmerized by gazing upon the same old/same old ‘picture’ of the bun oozing the orangish sauce speckled with a die of onion here and there, the taste of the ‘red chile concoction’ itself (even heating my fingers), all while seated on those 40ish year old plasticized booths and what that Gestalt brings to mind of my Vieja…LOL
    The 5 senses can be so bittersweet…some so regional: the smell of pinon wafting from fireplaces and the aroma of roasting chile out here; the taste of an egg crème for you and a coffee frappe for me along with the pungency of homemade kapusta “fermenting” in a ‘back room’ back East; I’d die to taste a stick of Beechnut gum; I can only imagine what a whiff of the scent of “Tweed” would do given worn by my “First Steady”; the feel of softness of Angora of my second…but…as usual….I digress! As such, what better way to try to bring this year of serious frivolity to an almost close through our auditory sense! https://www.youtube.com/watch?v=VOc7L7tYLNE

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83. Bob, my friend with the excellent huevos, John Arbuckle once said, somewhat erroneously, “you get what you pay for”.
    I’m sure I have had meals for under $10 that were terrific and meals costing upwards of $100 pp that sucked dead rats.
    I can name a small handful of eateries that have never ever disappointed at any level. I believe that if you frequent an establisment often enough you’ll hit a culinary speed bump. Not always, but the odds favor an occasional downer.
    Some of us look for bargains 1st and excellent food second. And it’s much easier to find fault with the higher priced spread with higher expectations.
    For instance, it’s more difficult to find fault with a hot dog except for the price. And I’ve never had a bad baloney and cheese sandwich.
    So price and bargains are subjective.
    Have you really had a kid’s meal at your advanced age?? Maybe John Arbuckle was right. I would hate to miss out on a great, highly recommended dish solely because of price.

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84. ~ Yo Sr. Plata: Per your reference to LAX Ships ‘awhile back’…LOL… which I never made it to. http://www.oldlarestaurants.com/ships/ Y’all need to add your nostalgia.
    – Glad Y’all enjoyed D-i-Y Sundaes at Woody’s…may have I served Y’all 6/62-6/63…Hollywood Riviera? Weren’t Woody’s Smorgasburgers better than Ships?
    – For anyone, there is a 1971 menu to click to expand and wonder about today’s restaurant prices, one can use this
    http://data.bls.gov/cgi-bin/cpicalc.pl to calculate today’s ‘inflated’ prices which I’m always gnashing my dentures about! Deep down, with a few exceptions, I think we mostly do get ‘bargains’. Anyone else opine?

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85. My dad and I went to the Apple Pan on Pico Blvd near Westwood Blvd in West Los Angeles for some burgers. I had the Hickory Burger which is a single 1/3 lb burger with a nice spicy sauce. I love it as it sustained me in High School (almost 59). They have probably the best french fries I have ever had, a lot, welld done, very crispy and without all the nauseating salt may places had. Both Dad and I finished it off with fresh piece of banana cream pie, unbelieveable! There are no tables, just one gigantic counter shaped like a U with corners, 2 registers in the 2 lower corners, people stand and wait behind you (they have to learn patience) and everything is cooked in the middle. Ah, the memories… they still got it.

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86. Alas, sadness and despair, one of my favorite Deli’s in Los Angeles has about 27hrs left till its doors close after +50 years! Yes; I am talking about Junior’s Deli is West Los Angeles on Westwood Blvd by Pico. Another loss due to rent increases. Had my last omelette with hamburger, spinach, mushrooms and muenster cheese beautifully cooked. Goodbye fair Juniors, it has been a pleasure growing up with you…

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87. Gil,

    My wife and I recently fulfilled a long time dream – a 7 day rafting trip through the Grand Canyon.

    I think your site is a great place to acknowledge the great talents of our AzRA (Arizona Rafting Adventures) guides: Jeff, Jon, Wade and Drifter who in addition to safely navigating us through the canyon and all the exciting rapids – provided excellent meals – three times a day during our trip.

    The entire group enjoyed healthy and tasty entree’s, fresh fruits and vegetables, and fresh made deserts every day! When eggs were on the breakfast menu – which was often – they were made to order. Not an easy feat working in limited space on a portable kitchen set-up.

    A few highlights from the menu include: Grilled salmon, pork chops, steak, green chili casserole, cheddar cheese grits and a wonderful Thai turkey curry dish.

    Until this trip I never knew how versatile a dutch oven could be. Tasty and warm cakes, cornbread and casseroles came out of that pot on a regular basis!

    How these folks were able to provide almost on a daily basis fresh salads, avocados, strawberries and other assorted vegetables is a statement to their creativity and planning skills. It’s even more incredible because in addition to feeding us – these guys worked from sun-up to sun-down guiding us through the canyon and keeping us happy and safe on our 226 mile journey.

    Thanks, I just wanted to share our experience.

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    1. Thank you for sharing such a great adventure, Bruce. A rafting trek through the Grand Canyon should be on all our bucket lists.

       If you ever want to relive the versatility and delicious potential of the Dutch oven, you can do so every year at the Solanofest held in Harding County’s Solano, New Mexico. This year the event will be held on September 15th and will showcase both chuckwagon and Dutch oven cooking. The wonderful writer Lesley S. King captured the sights and sounds in a “King of the Road” video a couple of years ago. She raved about the biscuits, potatoes and cobbler, but it was the apricot cinnamon roll which got the most air time.

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88. An interesting list……..
    Kind of reminds me of a list of the best military music , as in airport food is to food what military music is to music although I do like the Marine Corps Hymn.
    That said I have had one very good meal at an airport.
    The risotto at the restaurant at the Naples Airport was outstanding.
    Not quite like dining at Newark Airport with the heavy smell of petrochemicals wafting in the air.
    When we fly back from Los Angeles my wife and I stop at Factor’s Delicatessen
    and pick up a couple of pastrami sandwiches and a couple of their lemon squares.
    We scalp one of the humongous sandwiches on the plane and split the second one.
    Nothing like a free sandwich.
    Just kidding about the scalping but really who wouldn’t pay good money to have a very good pastrami sandwich and avoid airline food?
    No sharing of those lemon squares though.
    Let ’em eat cake, airline cake.

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89. As I recently frivolously (albeit it would be supporting a local, family, small business) teased about taking the Southwest Chief overnight into LA specifically for a French Dip, I thought the more sophisticated Foodie palates would find this of more relevant interest: 12 Airports with the Best Food Around the World http://tinyurl.com/3dth8xd Nostalgic to see LAX is still there where I had dined several times in its ’Spaceport’ during its early years per living briefly next door in Hermosa Beach, home to the iconic Lighthouse (of Jazz) at the time with a couple of Woody‘s Smorgasburgers nearby. To validate this List is a must-read, I would note, and I’m sure many folks herein would agree, Newark made the list (!?!? LOL).

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90. Calvary Chapel ABQ – May not be commonly known but Calvary Chapel on Osuna near Jefferson has a small cafe where not only do they have espresso type drinks but have sandwiches, muffins, scones, etc. Knowing that and since I was in training in that area, I had an excellent turkey sandwich with cheese, red chili sauce and on good white bread. I also had a blue-berry scone for my dessert and had a freshly ground cup of coffee. I suggest if people are near by at lunch or dinner to check it out…

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91. Jimmy’s Cafe – Stopped in at Jimmy’s Cafe last week which was convenient for me on Jefferson and Osuna. Its a hopping place with some good specials. Tried their pancakes, hamburger patty and hashbrowns. A good stop for breakfast but need to try there lunch specials that looked very inviting. Need Mr. Gil to take time and checkout…

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92. Gil, next time you are over in the Greater Phoenix area, take time to stop at Cafe Roma Ristorante in Mesa (Corner of McKillip and Recker) I lived in Brooklyn for 5 years and then moved to San Francisco, Seattle, other points less memorable and finally Albuquerque. The food at the Cafe Roma was the closest to the wonderful Italian food we used to get in Brooklyn. I can hardly wait to go back. Worth the trip….. Here is the Web site: http://www.caferomaristorante.com/index.html

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93. Please keep in mind, for many Chicagoans(current and former) their pizza of choice is a perfectly made thin crust pizza. Not the nearly egotistical thick or pan or stuffed pizza. When you visit Chicago, please step outsie the tourist trap areas to local plzza places. Going to a Cubs game, walk or cab it a mile(little less) due west on Addison to d’Agostino’s on the se corner of Addison and Southport. Great local place. Alot of fun. Great atmosphere. And get the thin crust…!!! One of the beauties of thin crust is you can keep grabbing another (square)piece….and another. It’s not a one piece and out you may get with eating a pan or stuffed piece. Ugh. I’m hungry now.

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