Albuquerque Restaurant Index

158 thoughts on “Albuquerque Restaurant Index”

1. What a wonderful introduction to lobster rolls! I got mine Connecticut style, which has the melted butter. I also got a cup of lobster bisque. It shocked me, in a pleasant way. It had actual pieces of lobster in it, not just the flavor of lobster like a lot of lobster bisques have. I went with a native of Pennsylvania who said these lobster rolls are the real deal.

   To skip the long line, download the Cousins Maine Lobster app and order from there. When you open the app, you’re prompted to choose a city. Choose Dallas, TX since that’s where the food truck is based.

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   1. Thanks, Sarita! I went to their website where New Mexico is mentioned exactly, no where. Now I know the trick. That sandwich looks fabulous. Should I look for you tomorrow, Gil? Roberto??

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      1. Hi Lynn! I also wanted to add there was conflicting info as to when they open, 11 or noon? It’s 11. You can’t be clever and order in the morning; it has to be during their business hours.

         I saw a little while ago they ended up extending their event today by two hours due to high demand. 😯

         You might experience some sticker shock at the menu, but hey, it’s lobster and it’s cheaper than a trip to Maine.

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      2. Wait! Hold up! Now they’re saying they’re starting at 10AM tomorrow all the way to 10PM!

         Whoa! I wonder if they expected this level of demand? They’d be crazy to not come back this way!

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         1. I’d have to say probably they didn’t expect the demand to your question but also sad to say our experience might have reflected that. I probably had about half as much lobster in my roll as what is shown in your picture. One of the other people in our group got the tacos and was very disappointed at the amount they got in them. It was all very strange. The lobster bisque was the biggest hit at our table of four. Hats off to Brew 101. Some food consumers sat at their tables and didn’t bother to order a beverage. They just let it go. Most of us did. Great hard cider!

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            1. In New England purveyors of lobster rolls typically cram a full pound of lobster (usually claws and knuckles) on a roll. There is no excuse for chintzy lobster portions.

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   2. Congratulations, Sarita…and welcome to the lobster roll appreciation club And thank you for performing a selfless community service by sharing your great find with everyone. We were unable to make it to Brewery 101, but plan on being first in line if or when they return.

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2. All right, I know there are some lobster (Or Lobstah as Bob would say) fans who frequent this blog, plus Gil and his bride Kim. Cousins Maine Lobster (Lobstah) food truck is doing a NM tour. If you hurry, you can catch them in Las Cruces today. Or cool your jets and visit them at Marble Brewery tomorrow. Or Brew Lab 101 in Rio Rancho on Saturday. Or Nuckolls Brewing Co. in Santa Fe on Sunday.

   There. I’ve done my public service.

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3. Once upon a time, at a place not so far away, I made the mistake of showing my naivete, by not only sharing my finding myself being awed by a thing called a ‘charcuterie’ being offered, but had the audacity for presuming others may be in the same boat of not knowing how to pronounce it and thereby offering an example. This time I will keep my shields up by simply noting seeing TV ads for “Boardeire”…https://tinyurl.com/mv2cew3u

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   1. Thank you, Roberto. “Boards” have become a de rigueur offering at many Duke City dining establishments. There’s even a concept called The Bougie Brie that specializes in “curated cheese and charcuterie.” A few months ago, Bougie Brie even earned a “Hot Plate Award” from Albuquerque The Magazine.

      More recently, we happened to visit M’Tucci’s Moderno on a Monday evening. It was fortiuitous that the special of the day was the restaurant’s fabulous “Family Board” which feeds four people or more. Normally priced at $25, it was available for $15. At any price, it’s one of the very best we’ve had in New Mexico.

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   2. Better to remain silent and be thought a fool than to speak and remove all doubt.

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      1. You should probably let Rude Ben know about this

         Chillay 🙂

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4. Hey, Gil – there’s a new Italian place across from UNM called Il Localetto Rossi that’s been getting rave reviews so far online, and I found it pretty tasty when I went the other day and tried the chicken carbonara and cherry limeade. Figured you’d maybe be interested in checking it out.

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   1. Thank you, Mason. My Kim and I visited yesterday with our friends Linda and Nancy who are from Connecticut. Taking someone from the East Coast to an Italian restaurant is always risky because the East Coast is home to some of the best Italian food in the universe. Fortunately for us, Locatello Rossi shined.

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5. Two recommendations for you: MadCrema Coffee and South China Restaurant, both in Albuquerque. They’e both hole-in-the-wall mom and pop type places with excellent food and service, and I don’t see either getting enough love; I think you’d enjoy!

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   1. Gil, South China is the place I’ve told you about where two people can actually have a good meal for $20, lunch specials. May is the proprietor. John gets the orange chicken which he says is only mildly piquant. I’m confident her kitchen is more than capable of producing spicy, however. The mustard will take your head off. I once asked her what her favorite dish was and she replied, “garlic chicken, extra spicy.” Apart from that, one reason we go there is that her food is always fresh.

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   2. Thank you, Katie. Our friends Lynn and John recommend South China very highly.

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6. Roberto, that guide to restaurants offering curbside/take-out meals is a lifesaver. Any idea who created and is sustaining it?

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7. What gives? Your out of touch with the Urinal’s 2023 Readers Choice poll. For example, Urinal readers seleced Fan Tang as best Chinese, Sadies as best green chile and Trumbinos as the best Italian. You don’t seem to like these places.

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   1. More stunning than those selections was the absence of “The Tank,” “The Law Giant” and Ron Bell as best injury lawyer. For all the money they spend on commercials seemingly designed to appeal to grade school children (here’s hoping they don’t sue me) you’d think they would be logical choices for the best of Albuquerque.

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8. Had a belated BD remembrance by Daughter/S-i-L at Antiquity last eve. They went on-&-on about the mashed potatoes, which I thought were overly smashed, and took delight in the choked-full-with-everything Chef’s Special Salad in lieu of the house, included with their entrees. My S-i-L scarfed up his med-rare, 8 oz Filet as if a firefighter awaiting a call, which he was, while my Daughter savored her Shrimp Scampi tho she seems to be catching his rhythm. I enjoyed a creamy cup of Seafood Bisque as my entree’s soup/salad option. My perennial FAV is their Henry IV. As seen plated herein, a smaller Filet is set in the center of splayed artichoke leaves, crowned by the artichoke heart and drizzled with Bearnaise. Muy Oh Sabrosa, physically and existentially!
   Alas, inquiring a bit more about history, this adobe (building that is) goes back to 1850 serving a variety of functions, e.g. way-station, post office, etc., in the center of AlbuRquerque as it blossomed. It initially began as a restaurant in our ’50s as The Baron of Beef. I’ve lost track of the number of my enjoyable visits over the eons. Alas, lest one might wonder why it only gets 4.5/5 YELP stars, I would note one of this Blog’s FAV Commenters recounted a personal unpleasantness she experienced (not with waitstaff, but management) in terms of Customer Unservice. Unfortunately awkward, I like the funky atmosphere, the excellent waitstaff service, and the fine food, which brings me to it being the only place in town which serves Henry IV and, as such, reservations are currently needed beyond 3 weekends if you try to go on Fri/Sat. 

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9. For the love of God, where can I find some mole in Albuquerque?

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   1. Craig, Sometime next week the James Beard Foundation will announce the winner of the Best Chef – Southwest award. One of the semi-finalists is Albuquerque’s own La Guelaguetza, purveyor of Oaxacan style cuisine, including some of the very best mole you’ll find outside of Oaxaca. Should La Guelaguetza earn Best Chef honors you might not be able to get a seat there so you’d better get there quickly.

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      1. I read somewhere that they were in the running – I will have to get over there – maybe today!

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         1. You might want to call them before you make your way out there. The Salazar Brothers are likely packing for their trip to the awards ceremony or they might even be there early to catch the sights and sounds of Chicago. The Brothers have a great shot at James Beard glory. Three of the five semi-finalists– Santa Fe Chefs Fernando Olea of Sazon, Martin Rios of Restaurant Martin and Albuquerque’s Salazar Brothers of La Guelaguetza–are from New Mexico.

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            1. I made it, they were open, and it was well worth the trip across town. They had sold out of the black mole but had the coloradito. Spectacular. Thanks so much for helping me find this place!

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10. So what are we gonna call Chicken Kiev here in the States? Since the ’90s, the Ukrainians have apparently been trying to get it pronounced KEE-eve instead of the Russian way of KEE-yev! For an interesting reading of its provenance https://tinyurl.com/4wt22aar
    Elsewise, does anyone know what restaurant in ABQ serves a plate (currently, Red Rock Deli does not) or has anyone tried…ya, I know…the frozen offerings?
    Lest you’ve never done it, go here https://tinyurl.com/mryse98t to scroll down to the Vid, “Watch How to Make It” …Caveat, the result is pure Forn.

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    1. The last time we saw Chicken Kiev on a restaurant’s menu was in Las Vegas, Nevada several years ago. Chicken Kiev seems to have gone out of vogue after the 1970s…or was it the 1790s? As you point out, you can find a frozen offering wherever you stock up on comestibles (WalMart, Albertson’s, Schwans, etc.) but not at any restaurants I know of.

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    2. Is there an area Thai Restaurant that has baby corn &/or Thai eggplant in an entree ? Thai Spice & Thai cuisine 2 do not use these veggies.
       Not willing to scroll down thru 131 comments,
       W R

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11. Aha! T’is the Holiday Season & so, Two Suggestions lest you be having or going to a gathering.
    1.) Tired of the Gingerbread House Schtick? How about a Charcuterie-Board House…e.g. https://tinyurl.com/2jw8xtyx or https://tinyurl.com/2mmhy86m ?
    2) Le Chantilly Bakery at Hoffmantown Center (Menaul at Wyoming) is taking orders for a Buche de Noel…this will be my third year enjoying one.

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    1. A charcuterie chalet is bloody brilliant!

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       1. Indeed, I’m surprized(sic) this year’s series of Christmas Movies on the Hallmark Movie Channel has not picked up on it yet, i.e. staying with the dried n true, gingerbread construction. Lest I be wrong, maybe they be worried about social concerns about the use of processed meats, fat-saturated cheeses etc. As such, the producers certainly could do a little research to readily find healthier suggestions, e.g. https://tinyurl.com/52u2bsn3
          Whoa! when was Brie banned in the US?
          [BTW, according to the Daily Meal (’17) https://tinyurl.com/4fafdmbw, ‘the most hated food” in Indiana was a charcuterie plate, while New Mexicans apparently didn’t take kindly to the chicken nugget. As Cilantro was listed for Arkansas, one might therefore note that Cumin did not make it RE New Mexico…just saying…LOL]
          Tiempos felices!

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          1. Roberto

             A couple of years ago, I contacted Joe Guzzardi (of Joe’s Pasta House) himself for a response as to brie being banned in the U.S.. Here’s what he had to say: The imported brie I am using is made from pasteurized cows milk. Brie made with unpasteurized milk is illegal for import according to the site https://leadstories.com/hoax-alert/2021/04/fact-check-some-brie-is-legal.html. I have since found out if the imported brie which I am using can be purchased in retail stores. It is readily available in many supermarkets as well as Sam’s club.

             Gil

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             1. Thanks Gil…unfortunately not all of Kirstin Jackson’s buttons are working but she is nevertheless an interesting site/sight with a cutesy book title!
                Aah, sweet memories of being introduced to “a” brie back in the ’90s; was addictive at the time. Alas, have it on my list to get some at WallyMart or several varieties offered at Trader Joe’s which is always interesting to stroll through. Bon Appetit

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12. Gil- Your Spam Filter Inaccurately would not initially Post my 3/24 Comment. I had to work around the False Duplicate Screen. Please Fix !

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    1. On another subject: does Abq. have a Radio Call in Show that Discusses Restaurants ? Just called the N. M. Broadcasters Association and Paula didn’t know of any. ( In the 90’s Denver had 4 of these shows. )

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       1. There have been a number of attempts by radio stations to host call-in radio shows that discuss restaurants, but sadly they didn’t last. My friend Ryan Scott hosted a great program called “Break the Chain” which had call-in segments. You can see snippets of his program here.

          One radio show you shouldn’t miss is Cheryl Jamison’s “Heatng it Up” which airs Saturdays from 3pm – 4pm (MST) on KTRC AM 1260 / FM 103.7. Cheryl is a four-time James Beard award-winning author who brings in some of the preeminent luminaries from the culinary scene. Like her, the program is scintillating.

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          1. Gil, you really should make mention of your own radio show again. Many folks may have missed the original announcement.

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             1. Thank you, Becky. “Hungry Hump Days” airs on Sunny 101.3 every Wednesday starting at about 6:15AM. In between segments, you can listen to 80s music.

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          2. Other food related radio programs & podcasts are: “The Splendid Table” Tu. 9 A.M.-10 A.M. KANW- 89.1 FM, SA. 11 A. M.- Noon KANW 2- 107.5 FM.
             ” Milk Street Radio” Su. 11 A.M.- Noon KANW 2.

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          3. Gil, I’m glad you like “Heating It Up”. As to “should” listening to this, there are other Abq. Radio Programs focusing on food/restaurants. So this exclusive recommendation for a Program you like, is ,for example, the same as saying readers “should” eat at one Abq. New Mecican restaurant.

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             1. Isn’t that essentially what Gil is saying when he types up something like, “The eclairs are the best we’ve ever had, and should not be missed” or “I found the use of cumin to be so overwhelming, I could not take a second bite”.

                The point of this blog is for Gil to tell us to go try (or stay away – though he never really says negative things) a restaurant…it’s up to us if we want to take his advice or not…

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                1. For a guy who ‘never really says negative things’ our hero has recently had some Mr Hyde moments:

                   From Urban 360 Pizza review: Grrr! During my initial review, I noted that “Ever since Farina Pizzeria introduced Albuquerque to the notion that “char” (just the gentlest whisper away from burnt) is a flavor, several other pizza purveyors seem to have ratcheted up the temperature of their ovens. Not so at Urban 360 where the pizza is imprinted with a light pinto pony char.” It’s almost as if the oven overseer read my review and decided “I’ll show him.” Our pizza wasn’t “just the gentlest whisper away from burnt.” It was as if a convention of pyromaniacs got together to test just how much heat the oven could generate. I have friends who insist there’s a special place in Hell for anyone who burns a pizza to that extent.

                   From Cracked Crab review: The most disappointing component of our dinner combo was the whole lobster which my Kim had been so looking forward to. First, the only utensil we were given was a lobster cracker (which resemble plyers). No seafood forks or leg sheller knives. Fortunately my hands are like vice grips and I managed to extricate all the lobster meat sans utensils. All that hard work should have been rewarded with sweet, succulent and delicious lobster. Alas, the lobster was rubbery, “old-tasting” and overwhelmed by the butter sauce used on our combo plate. Tough or rubbery meat is usually the result of a lobster cooked too long. This is one lobster that should have been thrown back!

                   There are other examples, but the point is Gil can sling meanness with anyone. To tell a pizza chef to go to Hell is the hight of hypocrazy.

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                   1. Yawn! If you’re still trying to get a rise out of me you’re going to have try harder. Over the years I’ve been accused of being on crack, being a paid hack, being an (expletive), and being paid of/morally incentivized. So far I haven’t lost a wink of sleep over any of these attempted denegrations–except when remembering them sets off giggling.

                      By the way, when did you go from “NM Proud” to “NM Pride?”

13. Sala Thai has recently moved to 102 Richmond Dr. NE. According to Google their former location, 3619 Copper NE, is now Thai Chicken Rice- English translation. In early Feb. they had a 5 Rating, based on 17 reviews, on Google.
    An Amateur Librarian,
    W R

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14. What is going on at Park Ave Pizzeria, 900 Park Ave SW ? When I call them at 242-4144 I get a call can’t be completed message. ( Google reviewer, Carolyn R. recently got the same result. )

    A Perplexed,
    W R

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15. What Abq. restaurants, with good food, decorate for Halloween or Christmas ? I know of Cervantes, 5801 Gibson SE, both holidays. Christmas- La Casa de Benavidez, 8032 4th NW, Church St. Cafe, 2111 Church St. NE. ( Due to Covid 19 I’d verify by calling the restaurant before going this year.)

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    1. Oops ! Church St. Cafe is at 2111 Church St. NW

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16. I’m looking for an Abq. Restaurant that serves “S. Indian” Curd Rice. This favorite food is cooked rice in yogurt with savory spices. 2+ years ago, Curd Rice was regularly on the lunch buffet at the Denver area Masalaa. And I ordered it from the menu at Mysore Woodlands, Chicago, last Aug . I’d be ok with getting Curd Rice at Deli.

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    1. I perused the online menus of every Indian restaurant in Albuquerque and Santa Fe and it appears none of them offer curd rice (aka yogurt rice and Masala curd rice).

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       1. Thank You !

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17. Anyone need some Mexican Candy in these tough times of Covid?
    Speaking of Covid, might ya know of or just want to say Thank You to some local HealthCare workers who are sick & tired of dealing with it and want to bash it to Hades? How about dropping off a Covid Pinata (see pic: https://tinyurl.com/y5ppuqp8) at your neighborhood hospital/urgent care center? Need a little diversion for your upcoming Roasted Green Chile Peeling Party?
    Alas, rumor has it this guy’s local business https://tinyurl.com/y4ywrsyj is hurting:  2219 Lead Ave SE, 268-6625

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18. Man…nor Woman…does not live by bread alone…so they say.
    As such, here is a visual Yum Yum https://i.redd.it/4ei1iipuj2c51.jpg I just found serendipitously on the internet…hope it gets transposed to Y’all as a moment of tranquility and awe (i.e. compared to the other Gar Barge going on) or, for some, a vision of evolutionary creationism! Indeed, it might serve as a pictogram for “Enchantment”!
    BTW, lest yaz forgot, besides being National Be SomeOne Day, it is also National Junk Food Day!!
    “Chow!”
    PS: Lest anyone not know, “Virga” is rain that evaporates* before it hits the ground, i.e. those ‘wisps’ as seen in the pic.
    *(In keeping with Gil’s lead, I was going to say “sublimes”, but thought already talking about “virga” was bad enough! Say, anyone notice how every other word several weeks ago was “mitigate”? Why/how did it, itself, become mitigated?)

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    1. Thanks for sharing, Bob! By chance, do you know if this is a Bill Tondreau photo? The style looks a lot like his: http://www.sumnerdene.com/artist-details.php?artistID=90

       Thank you for reminding us there’s still some beauty in this world.

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       1. Whoa! Thanks Sarita…a very interesting reference. Alas, I downloaded some of his landscapes and found they do not enlarge as readily in an email. When I found the pic, I could not see an ownership and now can’t find the website! LOL
          Elsewise, an interesting fellow Tondreau, especially given his association with Eames Furniture. An early lust of mine was for the Classic Eames Lounge Chair e.g. https://tinyurl.com/y663nonr If one watches Frasier, it can be seen… forlornly(?)…by the patio’s glass door, up and away from the general seating area. Alas, one time I had an op to sit in one, I found it did not handle my gangling body structure in a way I envisioned…i.e. I didn’t bother getting one.
          BTW, some really great artists on that site!
          Chow On!

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19. ¡Hola!

    First, an overdue thanks for providing a much needed restaurant resource for me for three years now.

    Second, I am more than excited that dine in is starting to be available again. I fear our take out experiences, even surprisigly from some of our favorite places, were less than stellar. Cold food, leaky containers, etc.

    So do you know a good way to keep track of who is opening their doors and what the rules are? Data on the web is inconsistent and sometimes just wrong. If you want to devote some space to that here, I’ll kick it off! Copper Canyon cafe is now seating at 50% capacity, 7 days a week, 7 a.m. to 2 p.m. Pete and his excellent staff are running the show still and our lunch today was excelente. My lips are still burning from the fresh green chiles.

    The internet was correctly updated for Copper and that’s how I found out about it. Then again, I was checking regularly because I’ve been craving their biscuits and gravy. Next week, hopefully.
    coppercanyoncafeabq.com

    Well less talking, more eating!

    Muchas gracias una vez más, Gil, your Kim and FOG

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    1. Thank you, Lynn. I appreciate the kind words very much.

       There are more than 1,200 restaurants in the Duke City alone so keeping track of which restaurants are open, what their operating hours are and what their accommodations (patio, dine-in) and capacity are is a herculean task. A number of resources exist (such as Yelp) who try valiantly to keep New Mexicans apprised of restaurant activities, but invariably these resources rely on information from restaurants and their patrons.

       It’s always good advice to pick up the phone and confirm the business is open during hours posted on Facebook. Restaurateurs frequently put in 12-15 hour days and may either forget or are too tired to update changes to operating hours.

       As for Copper Canyon, I’ve got to get back there soon. They do know their way around chile.

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20. Now. Let’s talk snacks. Let me introduce you to a popcorn place called The Cornivore. Their popcorn is made without the artificial junk you find in a lot of other brands. Since they’re a New Mexican company, green chile plays a prominent role in their flavors. Green Chile Butter, anyone? Their Chicago variety is known as the “Chicano” mix. See what they did there? It’s made even better by adding green chile. As it’s been said many times in this blog, green chile improves everything it touches!

    They operate out of a tiny-blink-and-you’ll-miss-it space on Girard. So, you can’t observe social-distancing there, but you *can* order online or by calling them. They deliver locally, or they’ll drop it in the mail. Their website is https://www.thecornivore.com/ Their Facebook page can be found at https://m.facebook.com/thecornivore They update it regularly too! Don’t despair if there’s a flavor you’re hankering to try and they’re sold out. Just check back again in the next day or two.

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21. Has anyone been to this place https://www.nobullprimemeats.com/ yet?

    Not impugning anyone’s common sense etc., ‘but’ here’s what might be a handy restaurants guide of current “accessibility” https://tinyurl.com/uc6wr4f

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    1. Roberto, that guide to restaurants offering curbside/take-out meals is a lifesaver. Any idea who created and is sustaining it?

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       1. I echo that! Did either of you find out more about this??

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          1. Yes, to both topics we discussed on that comment stream:

             (1) Who created and is sustaining the guide to restaurants offering curbside/take-out meals? The guide BOTVOLR provided was created and maintained by Visit Albuquerque. The airtable grid view they used was a quick and easy way to track restaurants offering take-out or delivery during the lockdown.

             (2) Has anyone been to this place https://www.nobullprimemeats.com/ yet? I have yet to visit. Perhaps BOTVOLR has?

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22. Enjoy-
    By the way (you must know this-lol): The finest cake in New Mexico (imho) is seasonal and will be available this Wednesday. Drumroll please- it is the Buche de Noel at Le Chantilly.
    Let me know if you’re familiar with it.
    Best,
    Jeff

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    1. Alas, Jeff, I don’t live in New Mexico. I’ve been sentenced to the freezing tundra of Western New York State. BOTVOLR takes great delight in taunting me about the weather here.

       I took a look at the web site for Le Chantilly and I’m impressed by their creativity. I’m surprised that Gil has never reviewed this place – they have a very interesting lunch menu and if nothing else, he should be entranced by the pastries and cakes – they even have a Lobos cake! I may have to email Kim, Gil’s wife, and alert her to the Buche de Noel. It’s funny that you mentioned it – I’ve been trying to decide whether I should make a traditional Buche for Christmas this year or mix it up a bit with a new flavor combination.

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    2. OMG…if this https://tinyurl.com/r55d8ws is what the making of Buche de Noel is, is it Holiday Porn?

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    3. OMG…Thank you Jeff for your heads up RE Buche de Noel at Le Chantilly!Took it to one of those Church weddings following a Civil Ceremony type wedding. While it was catered, including a ‘smoker’ out front, its kinda given amongst Chicanos here…ya still bring a dish or a 6-Pack or a Jack D. I deferred bringin some PBR, but bought a Buche de Noel the day before. While I was going to keep it in the fridge, I had the good sense to think of wrapping it in Press-on to avoid any cross contamination with left over aromas…. but they offer that! at Le Chantilly! N.B. Note Jeff said it was a seasonal offering. Alas, they only make so many a day: Check out this vid https://tinyurl.com/uxqzo8c showing how labor intensive they are and why, beside ingredients, they may appear to cost a tad more. Caveat…you will gain a 1/2 # just watching! I can’t tell you the reaction I got at the Singles Table when I brought the first cut of the log and nonchalantly offered to share a taste. I’ve never seen so many eyes roll back in so many heads…well at least not at one time. Indeed, you can taste ‘some’ chocolate, but surprisingly it is not overpoweringly sweet. What really gets you, is the soooo smoothness…silkiness…of the ‘filling-icing’…its richness is indescribably, nastily decadent. Truly…a Yummy!
       Caution: Phone when Le Chantilly http://lechantillybakery.com/site/ opens and make arrangements to pick one up that day.-
       A little bigger than what I remember in the ’80s. There is now some seating that looks like an informal Ladies Tea Room…check lite Brkfst/lunch offerings https://tinyurl.com/smlaqdu. Alas, I succumbed to a scrumptious bear claw…to go…as I was too taken aback to trawl this day. 
       Indeed, Bon Appetit!

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23. I’m curious about why you haven’t yet reviewed The Pizza Barn, in Edgewood. It’s my understanding that they have made the list of the 10 Best Pizza places in New Mexico by several years running, by the Best Things New Mexico website. I don’t know how prestigious that is, but I’d sure like to know your opinion.

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    1. Hi Jackie

       I’m rather embarrassed to explain why we haven’t visited the Pizza Barn. The truth is (blush) we couldn’t find it. Being imbued (cursed?) with the XY-chromosome pairing, I didn’t want to stop somewhere to ask for directions while my Kim has a sense of direction similar to Douglas “Wrong Way” Corrigan. I’d love to hear what you recommend.

       Tom, if you’re reading this, Pizza Barn has pork rib tips on its menu.

       Gil

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       1. It’s been a couple of years since we ate here, but I remember it being pretty good – the pizza anyway, as we didn’t have anything else. Good crust, just the right thickness, and cheesy.

          At least I think we ate here, you confused me with your admission of being unable to find it. It’s right off I-40 at the main (only?) exit in Edgewood. Big giant sign, and a big red barn as an exterior?

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          1. Captain Tuttle, do you really want me to embarrass myself further? The truth is, we were looking for Pizza Barn in Tijeras, not in Edgewood. This is perhaps another example of my advanced geriatric progression.

             Now how are readers going to trust me with restaurant recommendations when I can’t even find my way to Edgewood?

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             1. Ahh, 1,000 apologies my good sir. I didn’t realize you were looking in the wrong zip code…but I honestly started to doubt if that is the place we tried!
                I’ll get you a map for Christmas…

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       2. Hey Gil. Thanks again for the review of Pizza Barn. The reason I didn’t see your comment earlier s that I have a laptop that was built in the stone age. By the time it sends me notifications like that, it has timed out. I rarely see them. I only found your review because I follow your blog! Which enabled me to find Mary and Tito’s, so I’m forever in your debt!

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       3. Hi Gil,
          I haven’t received your latest 3 reviews.

          Thanks,
          Jeff Chefetz

          Reply

          1. Hi Jeff

             Thank you for subscribing to the blog. Alas, the subscription service only emails only newly published reviews, not previous reviews that have been updated. For example, the last three new reviews published are for the Lava Rock Brewing Company, Taste of India and Triple B’s Barbecue, Burgers and Burritos. In between these three new reviews there have been a number of reviews I updated based on new visits.

             Best,

             Gil

             Reply

24. Have you done a review on Taqueria Mexico? They are at a new location.

    Reply

    1. Good catch, Rodger. Despite having visited Taqueria Mexico a handful of times, I have yet to write a review. Considering how popular Taqueria Mexico has been, that’s an oversight on my part especially since my friend Sarita raves about it.

       Assuming you frequent Taqueria Mexico, I’d love to hear what you recommend.

       Reply

       1. The new location isn’t as convenient for me as the old location, but it is a bigger space, and the parking is worlds better. It’s in that shopping center on the south side of Menaul, between 2nd and 4th Streets. Anyone remember when Kmart used to be there? I believe that space once upon a time housed a Quizno’s.

          As for what to have, well, the question is more what not to have. The breakfast burritos are among the best in town. Blake’s who??? Their flautas are great, as are the tacos and tortas. I haven’t had everything on their menu, but I haven’t had anything that disappointed me, either.

          Also, in the old location on Lomas is a restaurant called Taqueria Mexicana. See what they did there? Similar yet different. This restaurant is in no way affiliated with the folks of Taqueria Mexico, just so everyone’s clear.

          Reply

25. Alas and so sad….SPAMmers got slammed, i.e. canned out of offering their creations at the State Fair Cook Off. Corporate sponsor (i.e. Hormel) said participation was down. Well…with State Fairs themselves dropping nationally from 70 in ’95 to 26 in ’18, one cannot but wonder….Du-uh? Our Expo however, says they might try to have its own Cook Off next year. According to Joline Guttierez-Krueger of the AJ (a dogged pursuer of answers for Mary Han’s death) there have been creations such as SPAMbalaya, SPAM a la king, SPAM fajitas, SPAM puffs, SPAM strudel, SPAM nachos, SPAM chowder, SPAM  cheesecake, SPAM etc. Apparently, in town, these Folks https://tinyurl.com/y5drrr5t offer SPAM sushi…musubi (ala Hawaii). Gil’s “rave” of Canvas Artistry’s https://www.nmgastronome.com/?p=37677 prompted my visit for a Thumbs Up as well.
    “Chow!”

    Reply

26. Yo Becky…Thanks for your very comprehensive Meatloaf overview!
    El Pinto…Alas, can’t remember the last time I read EP’s menu. Alas, meatloaf??? at a New Mexican restaurant…LOL!

    Alas, was going to try the meatloaf when they opened the outer-Coors Range. As they didn’t have Grape Jelly packets from breakfast, had the Hamburger-Patty-on-a-Tortilla smothered with Green. Something was amiss that night, haven’t been back. There’s something about the Bernalillo comfort site that makes it a Fav…ya never forget your first.

    Nick & Jimmy’s Bar & Grill…alas theirs was worth it, but really not ‘turned on’ by its denseness.

    Las Ristras…inexplicably, fell off my radar per the passing of a Chef Jude. My only visit was for the Green Chile Ribs, but got sidetracked for the Prime Rib Special that night.

    “Santa Fe – Bob, you likely won’t want to drive so far for your meatloaf fix but here goes”
    Indeed, I computed the rising price of gas to having ‘meatloaf’ vs a dining offering at The Compound or Geronimo’s and the numbers just didn’t work!

    Caveat RE Green Chile Meatloaf and Grape Jelly? Kinda like Sweet-Sour Pork? I.e. Sweet-Tangy Burger?

    Alas…love Buffalo’s slogan! http://tinyurl.com/yxos39st

    Again, TQ; Be Well.

    Reply

27. Ya know, I was in the To Go/or stay-n-eat back door section of Casa de Benavidez the other day getting my Fav…a Stuffed Sopa with Chicharrones n Beans with xtra onions con Red Chile To Go. I overheard these guys blathering in what I thought was Spanish and became interested because they were gesticulating so avidly whereby one phrase stood out again and again “Rolo de carne recheado”. I also heard the word ‘tocino’ several times. Once home, I came up with this http://tinyurl.com/yxpx5d3b …Aha…Portuguese: Stuffed Meatloaf.
    Seriously?
    If it’s got Bacon…Who cares?
    Seriously! Substitute the Spinach with Green Chile!?????? and we have a New Mexican dish? Que no?
    (Caution: those recipe temps are “Centigrade”
    Which came first? That or Chicken Cordon Bleu? Who cares?
    Anyway, anyone know of something similar being served around town?

    Reply

    1. Hi Bob:

       You can search Gil’s Thrilling for “green chile meatloaf” for some possible New Mexico versions. Here are a few to get you started:

       Albuquerque:

       El Pinto: I know you can’t get past your beloved red chile ribs here but they do serve a green chile meatloaf.

       The Range Café supposedly serves meatloaf with green chile gravy and it’s pictured on the Internet but the gravy isn’t mentioned on their menu and Gil didn’t describe the Range meatloaf as containing green chiles.

       Nick & Jimmy’s Bar & Grill: Gil reviewed the green chile meatloaf as follows: “Nick and Jimmy’s green chile meatloaf is an amalgam of two great tasting items that taste even better together. A thick slab of dense, moist meatloaf punctuated with a discernibly piquant green chile and slathered with a peppery red gravy goes very well with mashed potatoes in which a well has been dug out for even more gravy.”

       Corrales:

       Las Ristras serves a green chile meatloaf mentioned by Gil in his review of the restaurant. On line reviews say that the chile can be hot. Caution: some of the recent reviews are pretty negative.

       Santa Fe – Bob, you likely won’t want to drive so far for your meatloaf fix but here goes:

       La Plazuela at La Fonda: Unfortunately, the Zia Diner in Santa Fe closed and I’m sure there are lots of folks that have fond memories of their meatloaf stuffed with green chile and pinon. Maybe La Plazuela has filled the void with it’s meatloaf described as follows: “Ground New Mexico beef filled with local Hatch green chile, raisins and piñon, baked with spicy ketchup glaze and served with smoked tomato coulis, roasted garlic-buttermilk mashed potatoes and fresh seasonal vegetables.”

       The Famous Plaza Café serves meatloaf stuffed with sautéed greens, corn, green chile and cheese.

       Plaza Café Southside: Gil notes it’s not as crowded at this sister location and says: “This is New Mexico meatloaf stuffed with vegetables (sweet corn nibblets stand out), cheese and green chile.”

       And Bob – a final word of caution – grape jelly may not be the best accompaniment to green chile meatloaf!

       Reply

28. Say, as a lot of Folk are hyped up on healthy living, I was wondering if anyone has had a Cabbage Wraped GCCB (i.e. sans bun) http://tinyurl.com/yyugsjhq and might share: did the cabbage hold up for the whole burger; can you put it down several times without it coming apart; how did it taste; any places serving them around town and, if not, would you want them to; and whatever?
    Elsewise, would you munch a Reuben in a Bowl http://tinyurl.com/yxgtykpe ?
    Thanks

    Reply

29. Lest someone might ask if I’ll see Y’all here…let alone anyone did not get the Memo: I regret I am unable to attend https://tinyurl.com/y2yc4xo6 this year, due to a prior engagement which I can’t recall at the moment. Alas, and while also, for the prix fixe, it is not a charity fundraiser, I’m hoping it will be fun for Y’all! Otherwise, Bon Appétit to those who will! [BTW, I didn’t know there was even a cellar at Campo!]

    ~ RE Food!: Yo…BLUSH…t’wasn’t till…OMG 4 yrs ago that I’d ever heard of a ‘Charcuterie Board’ let alone Gil’s impressive pic of one herein https://www.nmgastronome.com/?p=35107 where I noted my delight about a CB, earlier therein.
    Ya know, it amazes me…and not always in a good way…how we’ve come to Mega-ize things while at the same time extolling “healthy” dining, e.g. http://tinyurl.com/y4vwece6 to challenge the “seal” of my Fixodent/Polygrip! As such, one might ask if Gil has enjoyed/lusted for one of these Boards http://tinyurl.com/y2pw6y78 ?

    ~ With all due respect to those not choosing to proceed as they dislike/have no faith in these “Best of…” type of accolades, albeit I’ve yet to hear of a business rejecting receiving the accolade…Whoa! remember when Marlon sent Sacheen Littlefeather to accept his Oscar while reading a protest RE the mistreatment of Indians? Anyway, this is the Journal’s “2019 Best of” http://tinyurl.com/y29fv9xf Survey that is now open to “vote”!
    “Chow!”

    Reply

30. Yo! IMHO, an omni-ethnic delight is Fish n Chips (FnC). Given we are into a bit of Lent when FnC were supreme back in the day, What herein, is/R people’s recommendation for FnCs? Yo, in days of past I’d have mentioned Fat Squirrel. Alas, I did not find its replacement of equality. On the hand, unless Y’all can point me to a better venue, I’m going with http://2foolstavern.com/ but only if Y’all have sampled/compared with your one to the other!
    Elsewise….On this St. Paddy’s Day, let me say:
    Slainte!!!!

    Reply

    1. Roberto, I have it from a trusted source, one erudite polymath of your acquaint named Tom Molitor that the Bosque Brewing Company in Bernalillo serves up a good fish and chips meal. With your Firebird, you can make it there in about five minutes from your Los Ranchos mansion.

       Reply

31. I just read Mz. Katz’s column in the Albuquerque Journal…or was it The Alibi or maybe Edible?…Why Eat Out More in ’19… where she hypothesizes that per e.g. the abrupt recent closing of Elaine’s and the folderol at Scalo’s, that ABQ’s Fine Dining scene will soon be going to the dogs, to wit: http://tinyurl.com/khrtuay unless we get out to support it!

    Reply

32. As many herein lament missing NOSHING in a Deli…and lest ya missed the Memo…Here’s Everyone’s Op to enjoy: https://www.abqnoshfest.com/copy-of-vendors
    Thanks n Shalom!

    “They” say, ya can never have enough NOSHING! And so… there will be best “Soup n Nuts” found here when attending http://tinyurl.com/886f8d6
    Thanks n Salud!

    Reply

33. Setting aside for a moment, the conundrum at the border or being flummoxed about who should play in which Bowl game or the problem Madame PM is having with Brexit, let me ask if you are getting the most enjoyment out of your 7 to16 dollar Green Chile Cheeseburgers that are becoming so common in price as the standard nowadays?
    Is your Grasp proper/maximizing? http://tinyurl.com/ya3y4ta2
    Is upside or downside best? http://tinyurl.com/y99g88jm

    Reply

34. Had the funest of times last eve as some staff looked a bit quizzical(?) as I strolled into Antiquity…oft voted Best Romantic venue…with my two “glamorous” G-Daughters… LOL Yeah, we were here for another Dinner with G-Pa, albeit it was their first experience with Antiquity. Yes this is really a cute hole-in-the-wall exclaimed one; neatly quaint, the other. As I volunteered in Old Town that afternoon, we met up shortly after five. Being the first seated, I got the sense they quietly wondered about how good this placed really was. Alas, despite being the middle of the week, the place quickly filled up…i.e. Always Make Reservations.
    Next, they enjoyed that “old-world” charm of our tux-shirted waiter paying attention to their fine dining naivete as they scanned the wonderous menu. As they are into mushrooms, they chose that for their soup which caused me to also, thus forgetting to get the delicious Onion soup. This creamy mushroom version with a rich earthy flavor, got an eye-opening look from one and Yummy(!) from the other. After a extensive review of Specials one chose a Veal Scaloppini on Noodles and the other the Pork Normande (with surprise slices of apple) from the menu. Again, the eye-popping at first tastes with Mmmms thoughout. Both agreed as on previous dinings elsewere, luscious sauces negate the need to reach for a salt shaker. (Got a chuckle one time tho, when they asked to keep it simple by going to…yes, you know what’s coming….Cracker Barrel! LOL Anyway, we topped off the night with a chocolate moussed crepe of excellent presentation as were the Entrees.
    (Pardon, but must brag on my 20 yr old whose a full-load UNM student while working as a department manager at Dillards. She earned the big bucks to pay for a whole month this past June, in Thailand/Laos volunteering teaching kids English and building structures while sightseeing and living 3rd worldishly. This Friday she will be closing on a 3 BR, 2 car garage “gardern home” foreclosure based on her own “mortgage qualifying” per her own credit rating. ((Please, no snarky comments RE my reputed cheapness setting a tone!))
    Bottom Line: Another great experience at Antiquity…and yes! I stuck to my rut of having the decadent…some might say lascivious(?)…Muy Sabrosa, Henry IV!

    Reply

35. IMHO…as it just dawned on me, LOL… the new Big Pic Listings on the opening page’s Left side is a nice reminder to quickly scroll through of places I might otherwise intend to, but forget to visit.
    Hope Folks herein might also use that to get out one more time a month, and especially make Comments please, as they are helpful to me.

    Reply

36. HELP: Anyone been to Elaine’s the past 3-6 months who might please Comment?

    Reply

    1. I haven’t been there but the next door neighbors told me that Elaine isn’t there either and her departure was not amicable. I have done nothing to confirm the truth of this.

       Reply

       1. Thanks Jim.
          Alas, t’was because of that depature, I first ventured in last year.
          (Elsewise, 여보세요 to the Child Bride.)

          Reply

37. Aw! The Independent gave Albuquerque some love! In particular they praised MÁS – Tapas y Vino, Casa de Benavidez, Bocadillos, and Farm & Table. Check it out: https://www.independent.co.uk/travel/48-hours-in/albuquerque-things-to-do-new-mexico-city-guide-best-restaurants-hotels-a8482296.html

    Reply

    1. Thank you, Sarita. The Independent’s recognition of Albuquerque will go on Gil’s Thrilling (And Filling) Year in Food for September.

       BOTVOLR will be thrilled that Casa Benavidez was mentioned.

       Reply

       1. Indeed Thank you Sarita.
          Indeed I am thrilled Gil cuz it suggests my FAV…The Stuffed [Chicharrones/Beans/xtra onions/with Red] Sopapilla might be alluded to. Let us not miss, the oft mailigned El Pinto being noted as well, possibly for my FAV Red Chile Ribs…with seating on two of the City’s Bestest Patios! Salud!

          Reply

38. Two things:
    1) Where is the infamous Sr. Plata’s Chicken Fried Steak Trail you ask?! https://www.nmgastronome.com/?page_id=49284

    2) Rosale’s, from Lemitar, have opened early this year, just north/beside Fresh Bistro http://tinyurl.com/yanhzxv8 Indeed, it is only 3 minutes from Paseo d N onto 4th via the 2nd Str. exit http://tinyurl.com/y78oo8u6 (Coming either way, get into the far outside/left lane.) 40# roasted sack = $30; Lumbre expected in a couple of weeks…forgot to ask the price, tho I suspect few eat it by the sack!!! Shopping at Rosale’s serves as a reason to visit Casa de Benavidez for, IMHO, the 2nd best patio http://tinyurl.com/yahcf5gw in the Metro, or do some wine tasting in the back patio http://tinyurl.com/ya9ajlkz of Casa Rhondena Winery a bit to the west of 4th along Chavez Rd. or try the newly opened Dave’s Valley Grill as you turn onto Chavez. Elsewise, there’s unique gifting via early Holiday shopping per several Antique shoppes along 4th!

    Reply

39. Not sure if you have heard of or commented on this Gil…

    There is a new member to the local microbrew/gastropup scene:

    Toltec Brewing – https://www.toltecbrewing.com/

    Great beer selection by the former head brewer from Nexus and a talented chef. The are serving some great food at this location! Great ambiance and location that’s filling in the gap left in this area when stumbling steer closed.

    From my 3 visits the highlights are:

    “The Royale” burger a 1/2 Pound brisket and crimini mushroom patty with ancho + herb mayo, Young Guns green chili, aged white cheddar, bacon, localfried egg and heirloom tomato.

    A current entry in the Blended Burger Project national competition, voting at http://www.jamesbeard.org/ blendedburgerproject/vote **

    Sausage & Peppers – House made lemon capellini topped with turkey + lemon + thyme sausage, trio of bell peppers, roasted marinara and parmesa. Their pasta is made in house fresh daily.

    The Fido (Pizza) Marinated chicken, house bbq sauce, bacon, jalapenos, green onion and red onion.

    As far as the brewery selections with an experienced and talented brewer at the helm, they are up and running with a full selection of house brews. I’m partial to the non-hoppy side including Oatmeal Stout, Rye Lager and an Altbier.

    Reply

    1. Thank you, Bruce. By coincidence, I’m working on my review of Toltec Brewing. The Royale impressed me so much on my first visit that I had to return the next day to see if it was as good as I’d thought. It was! Now that it’s on my radar, Toltec will be a regular stop for us.

       Reply

40. OMG…I’m beating Gil to the punch!
    I don’t normally get excited anymore about places coming to this poorly re-designed strip center that was supposed to kinda represent a rebirth of the “center” of Los Ranchos originally known as NorthDale. But…I’ll betcha pesos to biscochitos…you will give a Thumbs Up to this venture which just opened the past few days, before it becomes a “reservations suggested” spot….
    With all due respect to the passing of Pappaburgers, this space has been transformed into a completely unrecognizable venue with a far ranging menu from fine to casual dining. The name, Dave’s Valley Grill and a temporary sign saying that ‘Coke products are served’, may kinda belie the menu and eclectic decor that suggest the Owner has a “Pride of Ownership”. From what I overheard from the congenial owner browsing the clientele, this is a work in progress per e.g. while a wine/beer license is in the offing, a setting for a “wine bar” is in the planning as well as other surprises. A word about the waitstaff…young who “however”, seem to have been instilled with sense of hosting you/your dining rather than simply transporting food to you; the Chefette recounts years of a Santa Fe background which I’ll let Gil explore per the nuances.
    – I chose The Steak Oscar (all dinners include soup/salad + Green Chile Cheddar Drop Biscuits + two sides)…a healthy chunk of tasty beef, cooked to a perfect medium leaving it smoothly tender and moist for a measly 21 bucks…(either its an attempt to not be discordant with the stereotype of the income level of “the valley” or it is a blatant misprint!). I chose the salad as I haven’t been getting enough ruffage of late.
    Alas, another clue I’m not getting out enough: I unwrapped my (brand new) flatwear in what apparently is an eco-friendly serviette. It is of a quality that makes you question your senses as to whether it is paper or cloth…I’m going with paper and their attempt to foster water conservation per no need to wash!
    Alas, the salad is of a soup bowl size containg a mix of “fine dining” greens with your choice of dressing served in one of those cutesy, individual, stainless steel mini-“pitchers”. Oooh! the Green Chile Cheddar Drop Biscuits are indeed Green Chile flavor-filled while served with user friendly butter.
    My sides…as chosen from a dozen: Fire Roasted corn niblets…Yummy. Sweet Potato Hash…can’t recall I’ve ever had or seen this offered in ABQ…Cubettes of sweet potato in a melange of bell pepper/onion/(?) and spice stuff(?). Whoa! the “steak knife”: It is a modest version of something Crocodile Dundee might carry on his belt, but has nothing to do with the tenderness of the steak.
    Desserts: Yes! they have, but seriously per my avian appetite, I was delighted I have a whole dinner sitting in my frig.
    No, it is not Morton’s nor Ruth Chris, but neither are the prices! In addition, Dave’s menu will satisfy a variety of tastes in a fresh, neo ambiance while dining alone or with several friends. For those who wince it might be out of your way: It is easily accessed via Montano/Paseo from the West, or Osuna/Paseo from the East or straight up 4th St. (aka pre-’37 Route 66) for the Neo-Metros of Downtown! —> http://tinyurl.com/yayk2bda In addition, visiting the neighborhood will serve a dual purpose of allowing some to find some hidden gems/shoppes where you can e.g. find unique gifts or add to your home decor with antiques or the offbeat as in http://www.foundon4th.com/vintage-goods, http://www.tambrian.com/ without hassling for mall parking. Tired of unwinding in a sports bar/brew pub with a glass of wine? How about an idyllic/bucolic setting http://tinyurl.com/ybal3ms4 just beyond the tasting room of world class Rondena Winery just a few blocks west on Chavez (Osuna) Road from Dave’s?
    Bon Appetit!

    Reply

41. I would posit, that it is safe to say that French Fries are not a passing fad.
    Last night at a hi-school grad party, I recounted to several G-Moms n G-Pops, of an age, who I presumed/confirmed to be grads of old ABQ Hi, that I had just lamented herein that I saw there is now only a footprint left of the iconic Pop n Taco, kitty-korner from The Artichoke Cafe. They agreed P-n-T had the best…some would say…iconic FFs of ABQ…crisp while tender, not overly salty. Alas this very morn, Saveur Mag makes me wonder if I am just not getting out enough to see what’s happening here in town? Here are 4 sites to review RE ‘in’ Fries, apparently. Hopefully, some of Y’all might share why/where your best Fries are around town and/or if a simple/basic Fry…like at The Doghouse…is tops. (Personally, the Fries in the first pic (double fried) are less than visually appealing…IMHO)
    “Chow!”

    Reply

    1. Well Du…Uh! Pardon! I forgot the link: Apparently, it is an old article.
       Click each pic for the recipe.

       Reply

42. Apparently, our Conestoga has sailed! Did our NM Chefs….per being off running around trying to emulate* NYC/LA…..miss offering the simple/down home Comfort Food Prairie Schooner of this http://tinyurl.com/y8yyayzs The Green Chile Grilled Cheese? A place in Denver has achieved noteriety ala Thrillist’s 20 Best Grilled Cheeses in America http://tinyurl.com/zmf9z5m (scroll down to Stueben’s). For shame that I do not know…please enlighten me of…any joynt in our ABQ offering such! Alas! Apparently we’ve let Colorado outdo us (as they are also working to take over being “The Place to Go” for a Green Chile Cheeseburger!!!!) Can some Chef offer the more neo-traditional combo of a Green Chile Grilled Cheese with a bowl of Green Chile (Campbell’s) Tomato Soup?
    ​ * Admittedly, in other posts herein, I’ve mused if our menus in New Mexico have become staid/worn in drawing tourists per being seen as only tacos/burrito/tamales/biscochitos…i.e. given “Mexican” foods, albeit sans Red or Green, are becoming commonplace throughout the States.

    Reply

    1. Happy National Grilled Cheese Day Everyone!

       While Albuquerque does not have a brick-and-mortar restaurant specializing in grilled cheese sandwiches, it does have Cheesy Street, a mobile food kitchen (that’s food truck for you, Bob) that serves up some very good, very creative grilled cheese sandwiches. Alas, a quick scan through the menus pictured on their Facebook page doesn’t show a grilled cheese with green chile, but they do offer one with jalapeno.

       As for the link to a “Hatch Chili Grilled Cheese,” how much credibility can you possibly give any site that spells our official New Mexico state vegetable as “chili?” They also commit the grievous offense of spelling Hatch with a lower case “h” on several instances. For all we know, they really get their “chili” from New York City. New York City? Get a rope!

       Reply

       1. Sonic drive in makes a grilled cheese sandwich on Texas toast. You can request green chile, from Hatch and as for bacon as well. Its a pretty good deal for about 3.50 add a limeade and its a good lunch.

          Reply

       2. OMG….Pardon. Love Coincidences. Just found out it is National Grilled Cheese Day!

          Michael: Thanks! RE Sonic.

          Reply

          1. Roberto, if you’re serious about grilled cheese and want an example of its versatility, you might want to visit Torinos @ Home for their grilled cheese made with mozzarella, Fontina, figs, onion jam and truffle honey on country sourdough. Had “priest-strangling pasta” not been the daily special, I would have ordered the grilled cheese during our visit today (review pending).

             Reply

             1. There’s is an outstanding Italian dish called Mozzarella en Carozza. I hope that’s the correct spelling.
                Basically an Italian grilled Mozzarella cheese sandwich which is more like sautéed sandwich than grilled, and can stand alone or be served with condiments or like fried calamari can be served with a good marinara sauce. It’s knife and fork food but still a sandwich.
                I’m wondering if that’s what it’s listed as on Torinos menu?

                Reply

             2. Well Golly Gee Gil…I didn’t realize the “Comment Traffic” the humble Grilled Cheese Sandwich would generate! Be that as it may: in the meantime, I, serendipitously, ran across this Gal who presents what she says is a Vegan Version, i.e. I thought to include for our Vegan FOGs! [Pardon…I can’t remember if you might have done a Survery Question regarding Vegan vs Carnivorous readers.}

                VEGAN GRILLED CHEESE SANDWICHES

                PREP TIME
                5 mins (Personally, as a nonadroit person in the kitchen, that looks a tad low…BOTVOLR)
                COOK TIME
                15 mins
                TOTAL TIME
                20 mins

                Vegan grilled cheese sandwiches
                Author: Lindsay Rey (Source: http://veganyumminess.com/grilled-cheese-sandwiches/)

                Cuisine: American
                INGREDIENTS
                1⅔ cups peeled and finely diced potatoes (I used Russets, but yellow also work nicely)
                ¼ cup peeled and diced fresh carrot
                ⅓ cup peeled and diced onion
                ⅔ cup water (preferably from pot of cooked veggies above)
                ½ cup raw cashews (pre-soaked for a few hours, if you’re not using a high-speed blender)
                ¼ cup coconut milk (either lite or full fat variety)
                2 tablespoons nutritional yeast flakes
                1 tablespoon lemon juice
                1 teaspoon salt (or to taste)
                ¼ teaspoon garlic powder
                1 loaf vegan French bread, or other vegan bread of your choice
                Vegan butter (like Earth Balance) or coconut oil for grilling sandwiches
                INSTRUCTIONS
                In a medium saucepan, bring several cups of water to boil.
                Place prepared potato, carrot, and onion into the boiling water, and cook until potatoes are fork tender, or about 10 minutes.
                While your potatoes, carrot, and onion are cooking, place ⅔ cup water (preferably water from your pot of cooking/cooked vegetables), cashews, coconut milk, yeast flakes, lemon juice, salt, and garlic powder into your blender. Blend on high until everything is creamy smooth.
                When potatoes are fork-tender, place potatoes, carrot, and onion into your blender–using a slotted spoon to avoid adding excess water to your cheese.
                Blend everything on high until smooth.
                You can use this cheese as is (pretty warm) to make your grilled cheese sandwiches, or you can place it in the fridge for a few hours or days to cool and thicken up slightly–which makes a less messy grilled cheese sandwich. If you’re like me, you don’t mind ooey gooey all-over-the-place cheese, and the hot stuff works just fine.
                Slather your cheese sauce on 2 thick slices of bread, slap ’em together, and brush the outsides of your sandwich with either coconut oil (or other heat-safe oil of your choice) or vegan butter. (I use Earth Balance, generally.)
                Place your sandwich in a preheated pan or griddle on medium heat. Usually, my sandwiches only need about 30 seconds to 1 minute on each side to be nice and crispy. Check your first sandwiches frequently, as they can burn quickly without warning.

                Reply

                1. Well, golly gee, BOTVOLR, what a simple way to solve the epidemic of Vegan craving for a grilled cheese sandwich. I don’t think anyone could put that sandwich together in 15 minutes. It does seem to be too much work for what the end product amounts to the simplicity of the grilled cheese sandwich.
                   I have a feeling that you’re more enamored with the price of a grilled cheese sandwich, which has tremendous profit per humble sandwich like it’s Italian distant cousin the humble pizza.
                   It would be interesting to find out which commenters took the time to make that vegan bombshell for an easy meal at home. Golly gee, there has to be a FOG or two who will say they tried it at home, don’t you think? Maybe we can rent the small BMW Mini with a driver and provide free transportation for all of them to the next FOG dinner?

                   Reply

       3. Ooops Gil…sorry missed your post. Thanks as well!

          Reply

    2. I’m at a loss as to why you, or anybody, for that matter needs to eat out to get a good grilled cheese sandwich, with every conceivable add on.
       It seems that you, BOTVOLR, don’t understand that a chef versus a line cook who rolls the Chile dogs a quarter turn on the griddle, wants to create more, much more than a new take on a grilled cheese. Do you think adding a ramped up grilled cheese sandwich to M’Tucci’s meno is going to create a long waiting line to get in?
       Michael points out a $3.50 grilled cheese at Sonic. Do you think Scalo should replace something on their menu with that price point? They’d have to sell hundreds per week to make it worth their while.
       It a simple grilled cheese sandwich, two slices of bread with cheese in between the slice grilled in a bit of butter. Period. Do we really have to leave our kitchen and dine out for it?
       Additionally you should try any number of outstanding, high quality restaurants that have been cited by national reviews. Staid, try Geronimo’s.
       Restaurant Martín, Bouche, French-ish, to name a few and while there probably would be some sticker shock, you might retract you limited knowledge of the really superb restaurants available in New Mexico.
       Staid? Worn? Hardly.
       Myopic? Most likely.

       Reply

    3. BOTVOLR, sometimes a fella just wants a grilled cheese sandwich without having to make it at home. It’s logical that you’d be seeking one with New Mexico green chile. Grilled cheese, in a ton of different guises, is a hugely popular comfort food all over the country. Despite Gil’s monumental contribution to the food scene, he can’t do it all. Maybe you could work on compiling a “New Mexico Grilled Cheese & Green Chile Trail”. I’m stuck in what Gil calls the Tundra of New York State but I did a very quick search of grilled cheese with green chile in ABQ – maybe some of the offerings are a bit too “designer-style” but they sure sound good at these places:
       1. Cheese & Coffee: The Arty is ham, green chile, cheddar, and bacon grilled on sourdough. The Focazzia is olive oil, tomato slices, spices, imported provolone and mozzarella broiled on focaccia with the option of adding chile (I assume it’s green?).
       2. The Range Cafe: The Range sandwich is griddled sourdough with Swiss, white cheddar & parmesan cheeses, crisp bacon & green chile tomato jam.
       3. Annie’s Soup Kitchen: American grilled cheese on sourdough with three options of turkey, tomato or ham, all with green chile.
       4. Cheesy Street Food Truck: They have a menu that changes frequently but if you’re up to chasing down a food truck and taking your chances, Yelp featured a comment mentioning a great grilled cheddar with green chile and another comment praising the green chile cheese with bacon.

       Reply

       1. Oh my Becky…Gil is so lucky to have such an O-CD “WingGal”! If I may: Giving an “E” for a “Y” and yad get this higher level of sophistication http://tinyurl.com/ybv6kgye at the Cheese and Coffee!

          OMG: so sorry to read that you be off in the Tundra of New York State, which I’m guessing you be up in Lake-Effect Snowland of Buffalo! (Say, did you see any chain grocery stores roasting Green Chile back there last Fall?) Alas, let me recommend to get your mind off that tundra, your considering a 6-7 hour juant for some good Italian food in the North End of Baahstan as being about equidistant to NYC! If, by chance you’ve been, did you ever smell molasses and wonder why? Alas: http://tinyurl.com/y8tkk3mt . To make the trip more worthwhile, let me suggest…in payback for your cheesy ABQ dining suggestions…that instead of the usual historic site visits, e.g. The 1 if by land; 2 if by sea, church in the North End…. you consider this http://tinyurl.com/hp8qfkk (scroll for buyer reviews also, e.g. ’50s Guy.) just a “1/2” hour up the road. BTW, they have a great ethnic food buffet during this http://lowellfolkfesti val.org/ If you’ve ever (accidently/intentionally) seen Lewandowski blabbing from Manchester, those conglomerations of red brick mills you see in the background and elsewhere in New England, started in Lowell from where Jack Kerouac began his On the Road! Ask me or for more tourist info there https://www.nps.gov/lowe/index.htm Imagine being a 15 yr old girl away from home, working in cotton lint filled air, without A/C for 12 hours a day, 6 1/2 day/wk listening to this http://tinyurl.com/k6tftva
          Again, Thanks for the input!

          Reply

          1. Hi Bob: You certainly did stir up interest with your grilled cheese posts. Hopefully, more folks will join in posting and start future friendly discussions based upon Gil’s excellent work in reporting on food and dining options in New Mexico. There’s always something to be learned.
             Sarita clearly knows her green chile grilled cheese with a recommendation for Sadie’s, and I see that Gil has posted a review of the restaurant. Sarita also recommends Vic’s Daily Café – their grilled cheese is composed of no less than three cheeses: Swiss, American, and Provolone. If they’ll add green chile for you, it sounds like a winner. True to form, Gil has also reviewed Vic’s – is there any place that he has missed?
             Yes, I’m located in Western New York. While no supermarket chain in this area featured green chile roasting last fall (no surprise there), Wegman’s, one of the top rated chains in the country, did offer fresh Hatch green chiles which I purchased and roasted at home. Green chile cheeseburgers were definitely on the menu. And wow! Those Hatch chiles were the hottest I’ve ever had. Maybe it was a message from Hatch to let Buffalonians know that even the hottest of wings can’t compete with incendiary New Mexico fare.
             Thanks for the interesting links. A trip to Boston’s North End for great Italian food is always recommended. And don’t forget New York’s Little Italy on Arthur Avenue in the Bronx.

             Reply

             1. -Speaking of Buffalo weather today…..
                – Yes, I recommended Wegman’s to several Folks in MA. If I remember correctly they only had 1 roaster they rotated on a weekend to each of their 4 or 5 locales for one month. Oh yes! I think it was twice the price than in NM, but then of course, can’t imagine what shipping it there costs!
                Stay warm!

                Reply

                1. Bob, thanks for alerting me to Wegman’s actually roasting Hatch chiles. I thought you were joking, but I did my homework and found they had roasting events all over the place, including several of their stores in my area. I sure missed that one! Hopefully, they’ll hold Hatch chile roastings again this year. By September, Buffalo should be thawed out.

                   Reply

       2. One of the best places you can get a grilled cheese sandwich is, believe it or not, Sadie’s. It’s made with thick, buttery French bread. You do hafta ask them to add green chile. I like to add bacon to mine, and theirs is quite good. Another good place for a grilled cheese sandwich is Vic’s Daily Cafe. It doesn’t come with green chile, but I’m sure they’d be happy to oblige.

          Ordering a grilled cheese sandwich in a restaurant makes much more sense to me than ordering cold cereal in a restaurant. You just pour cereal out of a box into a bowl, which is way less involved than fixing a grilled cheese sandwich.

          Reply

          1. Wow….Sadie’s! Thanks Sarita!
             While one of ‘her’ wonderous Margaritas might go well with a Relleno ala carte, think a milk would be best with a GCGC.
             – Nice to read we are insync with having a GC in a restaurant!

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43. Whoa….all I’ve got to say is: “Very Impressive!” that there are 11 Folks so far willing to go well over 50 bucks PER PERSON for a “fine dining meal in New Mexico”.

    When you have dinner out at a fine-dining restaurant in New Mexico, what is the highest price you’re willing to pay for a meal–per person?
    More than $70 per person if it’s a special occasion (35%, 6 Votes)
    $50 – $60 (29%, 5 Votes)
    $30 – $40 (24%, 4 Votes)
    $40 – $50 (6%, 1 Votes)
    $60 – $70 (6%, 1 Votes)
    Total Voters: 17
    I mean its not like this is Vegas or NYC or Beverly Hills…tho I’m not sure the food nor the service should be any better! As such, I’m anxiously hoping that such Folk are the same who would think it might be fun to dine with me (I’m assuming pay for me) for a dining experience as in the last survey!!!! Alas and Ok! OK!, I have not received any RSVPing emails for…Oh let’s say here http://tinyurl.com/y7jalgx6 would be fine!

    Reply

44. I noticed today that The Saucy Italian Bistro on Juan Tabo at Candelaria has shuttered its doors, fenced off the perimeter and has a for sale or maybe lease sign in front. I believe this was originally an IHOP that has gone through MANY iterations through the years. Thank Goodness we still have Fastinos and The Grill, as well as Twisters in that block. Of course, Piatanza might have contributed the demise.

    Reply

    1. Yo Roland,
       FYI: From the July ABQ Journal

       ALBUQUERQUE, N.M. — The Saucy Italian Bistro is done — but its owner says she has another idea cooking.

       Maria Constantine closed Saucy last week after three years in business, having sold the property at 2912 Juan Tabo NE to an unnamed out-of-state investor.

       However, she told the Journal on Friday that she intended to return to the local dining scene by next summer with a new restaurant at a different location. She said the menu would veer more toward the Greek food she served at Mykonos, a Mediterranean eatery she started nearly 20 years ago but has since sold.

       “I’m not done; I’m taking some time off,” Constantine said. “I’m not retired, by any stretch of the imagination. I’m beginning, as I call it, a new chapter.”

       She said “we did very well” with Saucy and had a loyal following. But her mother recently died and she wanted some time away from the restaurant business.

       Steve Lyon of Pegasus Retail represented Constantine in the sale of the property, which includes the vacant restaurant and the land it’s on.

       The price was not disclosed.

       Lyon said he now will represent the new owners as they seek new users for the spot. He said they would consider a remodeling or even redevelopment project, depending on the tenant, or tenants, they find.

       Lyon said they could lease to another restaurateur, update and expand the building into a multi-unit retail venue or get a tenant who wants to tear it down and start fresh.

       He said whatever happens should dovetail with what he called a larger “facelift” afoot along Juan Tabo. He cited the remodeling of a nearby old motorcycle dealership for Piatanzi restaurant and a redevelopment effort bringing a new Dunkin Donuts to Juan Tabo and Menaul.

       “Juan Tabo is starting to have this new stuff happen, and it’s great,” Lyon said.

       Reply

       1. Thanks for the information. I was curious. I think her food is really good. We used to love the food at Mykonos.

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45. Will you be posting a list of restaurants who will be serving on Thanksgiving in and around the Albuquerque area? Thanks!

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46. Pleasantly surprised by my first visit to the Stumbling Steer. Excellent burger and very good beer. Had a great starter in the crispy brussel sprouts. I’m not a huge fan but the way these were prepared they were delicious! Very busy on a late Friday afternoon. The staff is still learning, but did a pretty good job. The space while noisy reminded me a bit of the Sierra Nevada brewpub in Chico, CA. They are still working on the brewery section.
    Looking forward to trying more of this menu!

    Reply

47. As I have been wont to do lately I got a wild hair and announced that we would head out for Eloy’s because (I searched my Quicken records) I hadn’t been there for twenty years, a full two months before the Child Bride earned the “Bride” part of the name. I used to eat there fairly regularly in the late ’70’s and early ’80’s and I liked it Shortly after they moved to Wyoming/Montgomery Eloy died and I gradually began to enjoy it less. The food became dry and bulky and service came with an “attitude.” The folks at the next table were also there for the first time since they moved into the “new” location. Rosie has retired and I didn’t see her 2nd in command. I actually liked the food again. It was much like I first had in the ’70’s and I gave them an extra 12 points for not having orange cheesy glop. I had the Carne Adovada, pretty good, not as firy as I like but downright incendiary compared to Garcia’s. The aformentioned Bride consumed (part of) a combination plate with the remainder for tomorrow’s breakfast. The most striking thing is how ancient I felt when we left. Two of Elo’s daughters were there along with a granddaughter and a GREAT GRANDDAUGHTER who was not even in infant, but a mid teenager.

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48. Here is a hot ticket! Burger King has BBQ rib sandwitches for $1!!! And there is no bones in it. And they have onions, pickels, and sauce on them. You should try it and write about it.

    I can eat 5 and that gets me full and only costs $5 bucks!

    Suzie

    Reply

49. Gil, Been following your site for years.
    Now, your restaurant resource blog is linked on the main menu of my new site, taxiabq.com
    Hope to bring you a lot of visitors soon.

    Reply

    1. Thank you very much, Leonard. I appreciate your support very much.

       Reply

50. Hi Gil,
    Have you ever tried Ho Lo Ma Chinese on Menaul, down the street from ABC Chinese?
    thanks,
    Ann

    Reply

    1. Hi Ann
       We had a very bad experience at Ho Lo Ma several years ago and haven’t had the motivation to give it a second chance. If you’ve visited recently, I’d love to know what your experience was like.

       Gil

       Reply

       1. Hi Gil,

          Since your replay, I have been to HoLaMa several times. the restaurant has been clean, great tasting food always served hot.
          It may be worth your going back. I recommend their Wor Wonton soup and Royal squid. I have never had a bad experience there.

          Ann

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51. Just wanted to drop a quick note about Calientes New Mexican Food (Juan Tabo between Menaul & Ind School in the Bikram Yoga lot)….we have eaten there twice now and find it delicious, classic New Mexican fare. Great homemade salsa, excellent chile rellenos, fab flan (which is getting harder to find in ABQ it seems). If you haven’t been there, I would heartily recommend doing a lunch to try it out — I am worried they do not have enough traffic and would hate to see them fall by the wayside as so many have! Anyhoo….hope you get a chance and that you find it delicious 🙂

    Reply

    1. @Caroline

       Due to your recommendation we went by Calientes only to find it closed. The owner or manager talked with us briefly – Calientes closed last October and he didn’t know if they would reopen or not.

       Reply

52. Gil,
    Any plans to review the Egg and I soon? It looks like they have a pretty extensive breakfast menu. I just drove past and noticed them today and will try them out myself next week.

    Reply

    1. Hi Bruce

       Although one should never say never, I don’t plan on reviewing the Egg & I, a chain restaurant with locations in fifteen states now. My loyalty remains with the independent mom-and-pop restaurants, especially those which spell “chile” correctly and procure it in-state. The Egg & I’s menu uses “chili” and “chile” interchangeably. For all we know, they might get their chili-chile in New York City.

       Gil

       Reply

       1. Good call on not reviewing the Egg & I. My wife and I foolishly went back in August. She was reluctant to go, but I (being the egg lover I am) was very excited to try it.

          Perhaps I expected too much. The service was horrible. It was pretty busy, but at the end of the day, it’s just eggs. I should not have to wait 25 minutes for Eggs Benedict and a scrambled egg plate. The food was average at best. Potatoes were horrible – dry and pretty flavorless, even with the addition of cheese, they just had no oomph.

          Again, I maybe built this place up too much and maybe caught them on a bad day, but with so many other breakfast/brunch places to choose from, why would I go back?

          Hope others have a more enjoyable experience.

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53. A review on Yanni in ABQ–The Worst Dining Experience!

    Yanni, the restuarant, does not live up to its illustrious name! On July 21, we went for a cosy dinner to the restaurant and were shocked by the callous customer service and unpalatable quality of food. We ordered a lamb shank and a sesame seared ahi tuna. For some inexplicable reason, our main course arrived before we were half-way through our salad and had to be sent back as we did not want flies to sit on our entrees while we finished our salad. Imagine trying to eat your salad and wave away flies swarming to enjoy your food! The server gave us an incredulous look when we requested her to take back our food. When the entree was brought back, the lamb shank was luke warm and the ahi had bits of what seemed like plastic pieces. It turned out that the plastic pieces were indeed seafood, albeit, mussel shell. What in God’s name would mussell shells do in a ahi dish! The Manager was at a loss of words to explain this. When we requested the check, hopefully to pay for just our two glasses of wine, the server gave us a bill for wine AND the lamb shank dish which was returned as it was too cold to be edible! At the end of this horrific experience, the Manager tried to buy our patronage by offering free dessert–we had to remind him that most people enjoy dessert after a meal, which we had not had!
    Never again should patrons put up with such callous treatment, especially when a restaurant charges exorbitant prices for mediocre service and food.

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54. Chain Alert** Golden Corral closed down on Westside down the hill from Intel. No reason given. I called another location and they didnt know why. Heard some employees were told it was closing and not to come back. Another sad day in the restaurant world in ABQ; perhaps an awesome non-chain will replace it, pass the word.

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55. Around middle of August we traveled from North of Dallas area to Ruidoso, Santa Fe, Albuquerque region of beautiful New Mexico to escape the heat. We saw a TV bit about Monte Carlo Steakhouse, otherwise would’nt have known about where the locals dine.(always try to stay away from the chains; we can do those at home) I had the 5pm prime rib :perfect!: my wife ordered the Philly style steak sandwich, which she loved. This retro Greek style “speakeasy” turned out to be the most memorable meal of our 1700 mile 7 day round trip. Superb food, excellent service at reasonable prices. wish it was’nt 600 miles from here.

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56. Gary Priester… I would!

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57. The Red Ball Cafe is a treat and a treasure!
    I’ve wondered why we hadn’t seen a review from you.
    I made this happy discovery 5 years ago when I was short on time couldn’t wait out the noon day crowd at the Barelas Coffee House.
    The number “9” with an Arnold Palmer is great combination and a great value!

    Reply

58. I was just wondering why you have not done a review on the Original Red Ball Cafe on Fourth Street in Albuquerque. It is such a wonderful restaurant in SO MANY ways. Food is awesome, good ole’ home cooking just like mama/grandma’s. And the owners are are really great people with great staff who have been there through it all.

    Reply

    1. I’ve got a list of several hundred restaurants throughout the Land of Enchantment to review, most of which are someone’s favorite. I try to review four new restaurants every month and tend to prioritize restaurants which are heartily endorsed and recommended by my readers. The Red Ball Cafe just climbed on my list thanks to your enthusiasm for it.

       Reply

59. Hello. As a foodie and a New Mexican, I love following your blog. The only thing I don’t understand is how you do not have a recent visit to Casa Vieja in Corrales? The current Chef, Josh Gerwin, won Best Chef in ABQ The Magazine for the past 2 years. It’s a really unique and delicious place. I don’t know why you haven’t stopped by for a review? I’m sure many others would love for you to go check it out and report back! Hope to see it on here soon. Thanks!

    Reply

    1. Hello Vanessa

       Thank you so much for the kind words about my blog. A visit to Casa Vieja is in the cards and very shortly.

       Gil

       Reply

60. We dined at Cervantes two nights ago, after having not been there in many many years (no particular reason we hadn’t been there in so long, it just sort of dropped off our radar for some reason), so we weren’t sure what to expect. The experience was terrific, pretty much just as described above. The red chile was some of the best I’ve had, perfect heat, very flavorful, and beautiful color. The service was excellent too. I don’t think we’ve ever been served food that quickly after our order was taken at any other sit-down place. Almost too fast! It was great to “rediscover” this place and it definitely won’t be years before our nest visit.

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61. Gil,

    Thank you for such a great web site! I frequently use your web site in determining where to eat for lunch. Keep up the great work! One suggestion I have is to try the Thai House near UNM. I personally feel it has much better food than Siam Cafe and it costs less.

    Reply

62. My daughter and I visited your restaurant on Monday night and was very disappointed. My meal was floating in grease and my daughter ordered stuffed sopillias. The sopillias was not stuffed it was sauggy flour mass on top of a small amount of ground beef and her whole plate had refried all over it. The beans taste like they were from the can and the rice had so much chile we couldn’t eat it. You should top working on presentation and work on the quality of the food and the taste. Your prices are too high for what you serve. I know you are new in town however I would never recomment you to anyone. You should give Chef Ramsey a call….

    Reply

63. We will be visiting New Mexico for the first time in April and happily discovered this fantastic blog! After reading your reviews, we plan on visiting Mary & Tito’s, Duran’s, and Rt. 66 diner or Dog House Drive-in while in ABQ. Also plan to stop at El Bruno on our way back from Chaco Canyon. The Frontier is close to UNM (where the GON Powwow is held) and we just might go for the experience of having the cinnamon roll the size of a plate.

    Do you have any suggestions for lunch after a morning hike at Kasha-Katuwe Tent Rocks National Monument? We are expecting to go from Tent Rocks to either Los Alamos area or Bandelier National Park– plans are still forming. We also plan to be in Santa Fe later that day (by 6:00pm) and will be eating a late dinner, splurging on a more upscale dining experience.

    Thanks in advance,
    Lisa

    PS If you are ever in Virginia Beach, Va. you have to try Laverne’s Seafood, Doumar’s Drive In, and Tautogs.

    Reply

64. India Kitchen is still there and it was still good a month ago, my last visit. Have you ever tried Johndhi’s BBQ? It used to be called Geezambonis; and has been owned by the same guy who is the son of Quarter’s. Their patio is about to open since it is warming up. It is a north valley gem.

    Reply

65. I do not know if you have ever been to Jennifer James 101 but you should go there and add it to you site. It is one of the best places that I have eaten at here in ABQ other than the grove ant the artichoke cafe. It is a must try. The pulled pork and the “special” salad is to die for. All the food is amazing

    Reply

66. Hi Gil —
    I used to live in Albuquerque (early to mid 1990s), and there was a good Indian restaurant in the NE Heights called India Kitchen, owned by a charming and kind couple. He cooked, and she was the hostess. Is it still there? Is it owned by the same folks? Is it still good?
    Thanks for your good work!

    Reply

67. any chance you’ll post a “breakfast” category? some of us like to eat before brunch time. :0)

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68. And I was wrong, now I see what you meant. My apologies.

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69. Silly little nit to pick, but when you said “Restaurants rated “25″ or higher are noted in capital letters” I believe you meant bold rather than capital.

    Thanks for an interesting site!

    RH in CT

    Reply

70. Would anybody else kill for a really great and authentic Jewish deli?

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71. A friend from out of town turned us on to your website.

    Bravo.

    My wife and I moved here (Placitas) from the bay area in 2000. We love New Mexico but have always missed the culinary abundance of San Francisco.

    Your reviews are informative and thoughtful.

    Thank you so much for your time and effort.

    Gary Priester
    Mary Carter
    Placitas

    Reply

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