{"id":38763,"date":"2018-08-05T11:18:56","date_gmt":"2018-08-05T17:18:56","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=38763"},"modified":"2018-09-24T20:41:39","modified_gmt":"2018-09-25T02:41:39","slug":"point-grill-rio-rancho-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=38763","title":{"rendered":"The Point Grill – Rio Rancho, New Mexico (CLOSED)"},"content":{"rendered":"
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The Point Grill in Rio Rancho’s Mariposa Development<\/figcaption><\/figure>\n

“Get to the point!” Archie Bunker, the irascible curmudgeon on the 70’s sitcom All in the Family frequently chided his doting wife Edith with the epithet \u201cGet to the Point, Edith!\u201d One of the series occasional and most memorable bits depicted Archie’s pantomime suicides<\/a><\/strong>, carried out while Edith rambled on and on in her nasal high-pitched voice, wholly oblivious to his dramatic gestures. In one episode Archie did himself in by tying a noose and hanging himself as Edith prattled on incessantly. Archie also play-acted suicide by Russian roulette, overdosing on pills and slashing his wrist. His facial expressions at the moment of death were priceless, often portraying him with his tongue hanging out of his mouth.<\/span><\/p>\n

Some visitors to Gil’s Thrilling (And Filling) Blog have echoed Archie’s sentiment. “Get to the point, Gil” they’ve expressed. They tell me they don’t want to wade through details or read the clever (okay, that’s debatable) introductions that preface my restaurant reviews. Others, such as my friend Ryan “Break the Chain” Scott actually look forward to my roundabout way of introducing a restaurant, my efforts at being a racounteur. For them as well as those who would rather I employ a more formulaic (translation: fishwrap-style) approach, I offer this advice (or retort): Get to The Point!<\/span><\/p>\n

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The Point Dining Room<\/figcaption><\/figure>\n

That would be The Point Grill in Rio Rancho\u2019s Mariposa master-planned community. If you\u2019re thinking \u201cthat\u2019s too far,\u201d think of going there as a New Year\u2019s resolution (we\u2019re not that deep into 2016) to journey outside your neighborhood in pursuit of new culinary adventures. Better still, think of it as a treat (you owe it to yourself) in that you\u2019ll get to experience a meal that competes with Joe\u2019s Pasta House<\/a><\/strong> and Namaste<\/a><\/strong> as the best in the city and among the best in the metropolitan area. That\u2019s what our friends Dave and Joe have done and they live almost as far east as you can go while still being in Placitas. Dave and Joe introduced us to The Point which has become one of their favorite restaurants, distance be damned.<\/span><\/p>\n

The Point is actually only about four miles north of the Santa Ana Star Center which even much of Rio Rancho\u2019s citizenry erroneously believes is as far northwest as you can go and still be in the City of Vision. From the intersection of Rio Rancho\u2019s Unser and Southern Boulevards, The Point is almost equidistant to the Cottonwood Mall. There are far fewer traffic lights and you won\u2019t encounter the typical urban traffic snarls. Beyond the Santa Ana Star you\u2019ll encounter a vast expanse of sage and sand as far as the eyes can see on both sides of the two lane highway. \u201cIt\u2019s where the bodies are buried,\u201d my Kim remarked.<\/span><\/p>\n

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Mushroom Soup<\/figcaption><\/figure>\n

The Point is about two miles west of the turn-off into Mariposa. It\u2019s ensconced in a 1,200 square-foot corner space in the capacious two-story business center, a modern edifice with plenty of glass to take advantage of wondrous panoramic views. From the ground-level cafe, your views are of the Sandia, Sangre de Cristo, Manzano and Ortiz Mountains, views which seem even more spectacular from the patio. Your views will also include just a few of the state-of-the-art homes and community buildings entwined with the natural splendor of the hilly desert topography in which the 6,500-acre community is situated. The delicate balance of nature, architecture and community blend in harmoniously with each other.<\/span><\/p>\n

The Point\u2019s perceived distance will make it a true destination restaurant, an exclusive enclave far away from the bustling well-beaten and well-eaten path that defines the Rio Rancho\u2019s dining scene. Two other highly regarded restaurants\u2014The Outlook Caf\u00e9<\/a><\/strong> and The Timbuctu Bistro<\/a><\/strong>\u2014gave it the \u201cold college try\u201d at this location, but neither was able to sustain a consistently reliable customer-base. What makes The Point different? The difference makers begin with owner and executive chef Michael White, a visionary who in his 18 years of professional experience has traversed the gamut of cooking\u2014everything from food trucks to high-end restaurants. Originally from Virginia Beach (and reputed to prepare fabulous crab cakes), Chef White’s menu reflects his love of New Orleans’ dynamic culinary culture and its spices.<\/span><\/p>\n

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Chipotle Chicken Satay<\/figcaption><\/figure>\n

Chef White\u2019s menu offers everything from American comfort foods (six different macaroni and cheese dishes) to an innovative array of bounteous hand-crafted burgers and sandwiches, sumptuous salads, weekly soup specials, tapas and a variety of \u201cchef\u2019s favorites.\u201d The dessert menu, while showcasing only four items, would tempt the most disciplined of dieters. Even the Sunday brunch menu, typically a boring after-thought for some restaurants, offers a number of dishes sure to be the best part of getting up. Best of all, the entire menu (save for brunch) is available at all hours in which the restaurant is open.<\/span><\/p>\n

The Point opened its doors on September 15th and within two months had achieved 500 \u201clikes\u201d on Facebook. Guests certainly like the comfortable seating, accommodating 44 guests inside and 40 on the patio. They also appreciate all the special event menus such as a crawfish boil for Mardi Gras (already sold out) and a romantic dinner for Valentine\u2019s Day. They\u2019re grateful for the professional, attentive service and recommendations they can trust. Moreover, guests like the \u201cget away from it all\u201d feel of dining at a restaurant that may be a bit out of the way, but well worth the effort to get there.\u00a0 In 2016, The Point earned the coveted People’s Choice Award during the sixth annual Taste of Rio Rancho<\/a><\/strong>.
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Red Chile Grilled Corn and Garlic Sauteed Mushrooms<\/figcaption><\/figure>\n

15 January 2016<\/strong>: On a cold winter day when the winds are biting and dark, somber clouds loom ominously, you can\u2019t beat a soothing, soul-warming soup. If the soup-of-the-day is mushroom soup<\/em><\/strong>, don\u2019t hesitate to order it. There are two qualities to appreciate most about The Point\u2019s version. First, it\u2019s not overly creamy, a quality often attained through the profusion of thickeners that obfuscate the flavor of the fetid fungi. Second, it\u2019s served piping hot, a sure and instant offset to the cold. This mushroom soup is topped with croutons which soften when submerged under the soup as do the two pieces of ciabatta bread. <\/span><\/p>\n

15 January 2016<\/strong>: The chipotle chicken satay<\/em><\/strong> offers another type of heat\u2014the heat generated by the piquancy of peppers. This satay is the antithesis of the satay served in Thai restaurants which is punctuated by pungent curry and served with a cloying peanut sauce. Instead of curry, the chicken is marinated in a spicy chipotle blend then chargrilled and served over coconut rice, all topped with tzatziki, scallion and lemon wedges. The flavors are lively and offer a wonderfully immersive dining experience in which complementary flavors and textures compete for your rapt attention. The tzatziki and scallions offer cooling contrasts to the chargrilled chicken and help cool off your tongue, too.<\/span><\/p>\n

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Baked Ziti<\/figcaption><\/figure>\n

15 January 2016<\/strong>: The menu\u2019s market side selections, all priced at three dollars, are intended to complement your main entrees, but they can be treated as appetizers as well. After enjoying the charbroiled chicken so much, we thought the pairing of red chile grilled corn<\/strong><\/em> and garlic saut\u00e9ed mushrooms<\/em><\/strong> would be a good follow-up. Great call! Golden nibblets of sweet corn are lightly dusted with a pleasantly piquant red chile then roasted nicely to preserve moistness while providing more than a hint of char. We were surprised at how well garlic and mushrooms married together. Neither of the two strong flavor profiles is dominant with both garlic and mushrooms blending their personalities well.<\/span><\/p>\n

15 January 2016<\/strong>: Among the \u201cChef\u2019s Favorites\u201d in the winter menu is baked ziti<\/em><\/strong> (meatballs, Italian sausage, roasted peppers and onion baked with ziti marinara and Italian cheeses), a classic Italian-American hybrid showcasing a medium-sized tubular pasta baked with a \u201cchunky\u201d sauce and meats. Chef White\u2019s rendition is very reminiscent of the baked ziti I enjoyed so much in the East Coast, save for the fact that The Point\u2019s version is served in a pho-sized bowl instead of in a casserole dish. This version is replete with meatballs and sausage, both as flavorful as you\u2019ll find at any Italian restaurant. The baked ziti is yet another dish that works best in winter, but which would be very enjoyable any time of year.<\/span><\/p>\n

BRUNCH<\/strong><\/p>\n

Not everyone has a high opinion of brunch. In his terrific tome Kitchen Confidential<\/a><\/strong>, fellow sybarite Tony Bourdain blew the lid off brunch, explaining that \u201cbrunch menus are an open invitation to the cost-conscious chef, a dumping ground for the odd bits left over from Friday and Saturday nights\u201d adding that \u201cyou can dress brunch up with all the focaccia, smoked salmon, and caviar in the world, but it\u2019s still breakfast.\u201d New York Times columnist and writer Mark Bittman <\/a><\/strong>calls brunch \u201ca huge fat-bomb,\u201d no doubt a recognition that Americans will eschew fresh fruit and veggie frittatas to swill a few Bloody Marys with their heavy on the Hollandaise eggs benedict. In his defense, Bittman\u2019s recent foray into Michelle Obama inspired healthy food activism has probably starved his thought processes of the clarity made possible only with a diet replete with processed foods and animal products.<\/span><\/p>\n

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Cream of Garlic Soup<\/figcaption><\/figure>\n

Some brunches offer sumptuous all-you-can-choke-down buffets with gleaming silver trays overfilled with fried, gloppy, saucy, sweet, savory and otherwise not-good-for-you options sure to be a big hit among caloric overachievers. This is the arena in which ordinary Americans do their best to emulate the behavior of gurgitators, the competitive eaters who can eat more in one seating than most of us can eat in a week. It\u2019s where belts are loosened, fabric is stretched and civility (especially table manners) goes out the window. Albuquerque has its share of bounteous buffet brunches, the magnetically appealing, calorie-laden Vegas-style all-you-can-eat Bacchanalian feasts, but it also has the type of high-quality, off-the-menu brunch offerings that have lessened the frequency of my trips to Santa Fe on Sunday. Restaurants such as the Zinc Wine Bar & Bistro<\/a><\/strong>, the Gold Street Caffe<\/a><\/strong>, Sophia\u2019s Place <\/a><\/strong>and a spate of others serve up brunch that\u2019s worth climbing out from under the covers to indulge in. <\/span><\/p>\n

Add The Point to the list of the metropolitan area’s very best spots for brunch. Quite frankly, it’s one of the area’s best restaurants of any genre. My friend Larry McGoldrick<\/a><\/strong>, the professor with the perspicacious palate and Albuquerque’s most prolific and trusted contributor to Zomato <\/a><\/strong>calls The Point the “best new restaurant of 2015” and “well worth the pleasant drive to the Mariposa boonies.” If Larry vouches for it, you can take it to the bank that this is a restaurant you have to experience.<\/span><\/p>\n

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Caesar Salad<\/figcaption><\/figure>\n

24 January 2016<\/strong>: During our inaugural brunch visit, we ran into our friends Joe and Dave who were enjoying their umpteenth visit to The Point. Practically ambassadors to this great restaurant, they extol the chef\u2019s preternatural culinary skills to all their friends. Seeing Joe luxuriate in a bowl of cream of garlic soup<\/strong><\/em> inspired us to order it, too. If Ludwig van Beethoven\u2019s aphorism \u201conly the pure in heart can make a good soup\u201d holds true, Chef White\u2019s heart must be chaste because his soups are fabulous. How he managed to create a soup that renders garlic so thoroughly delicious despite its distinctly pungent and odoriferous qualities speaks volumes to his skills. Rather than warding off vampires, this garlic soup will bring them in like ants to a picnic.<\/span><\/p>\n

24 January 2016<\/strong>: Dave rhapsodized about The Point\u2019s Caesar salad<\/strong><\/em> (Parmesan, hard-boiled egg and croutons with Caesar dressing). The side salad portion is about a pitchfork sized amount of beauteous Romaine lettuce punctuated liberally with shaved Parmesan. If there are any anchovies on this Caesar, they may have been incorporated into the rich, creamy, garlicky dressing. It\u2019s not a point we debated for too long as we were all too busy enjoying this intricate concoction. While many variations of Caesar salad exist and many high-end restaurants prepare it table-side, few versions are as delicious as The Point\u2019s. There are three other salads on the menu.<\/span><\/p>\n

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Grits & Shrimp<\/figcaption><\/figure>\n

24 January 2016<\/strong>: Having lived in the Deep South may explain my affinity for grits, a \u201cRodney Dangerfield\u201d type of dish in that it gets no respect outside the South. At their essence, grits are small, broken grains of corn, but let\u2019s face it, when you order them outside the South, you\u2019re playing \u201cSouthern Roulette\u201d in that you have a one-in-six chance of them being palatable. The best we\u2019ve had in New Mexico come from The Hollar<\/strong><\/a> in Madrid and Blades Bistro<\/strong><\/a> in Placitas. Equal to those are the shrimp and grits<\/strong><\/em> (jalapeno, maple bacon and white Cheddar; topped with Cajun shrimp, sunny-up egg and scallions) at The Point. Its fragrant properties will get to you before anything else. You\u2019ll swear you\u2019re imbibing the aroma of waffles and bacon. That\u2019s the suggestive power of the maple bacon at work. The Cajun shrimp (succulent and sweet with the snap of freshness), jalapeno and scallions provide a pleasant punch while the sunny-up egg is like a molten blanket of gooey goodness. These are grits that will make you forget all the nasty things you may have heard about grits.<\/span><\/p>\n

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Sausage and Peppers<\/figcaption><\/figure>\n

24 January 2016<\/strong>: There are so many enticing options on the hand-crafted sandwiches and burgers section of the menu that you\u2019ll be hard-pressed to make a decision as to which one you\u2019ll enjoy first. For my Chicago born-and-bred Kim, it\u2019s a no-brainer. She grew up with sausage and peppers sandwiches<\/strong><\/em>, but none in her Windy City neighborhood included goat cheese and basil. Perhaps they should. This is a superb sandwich, due in no small measure to some of the best sausage we\u2019ve had at any restaurant in the area. It\u2019s somewhere between spicy and assertive with lots of flavor. The tangy-pungent goat cheese is a perfect foil for the peppers while the basil lends freshness. <\/span><\/p>\n

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Southwest Burger<\/figcaption><\/figure>\n

15 January 2017<\/strong>: It should come as no surprise that burgers at The Point are more than a cut above. In large part that’s because these burgers showcase great beef, not a plethora of ingredients that compete with the beef for your rapt attention. Chef White constructs his burgers with seven-ounces of Akaushi premium beef, a Japanese red cattle Wagyu sourced from Harwood, Texas. This prized beef if renowned for its marbling, taste and texture. It’s great stuff! There are five burger options on the menu, but New Mexicans will gravitate toward the Southwest burger<\/strong><\/em> which doubles up on our official state vegetable and favorite color combination–red and green chile. The Akaushi patty is crusted with red chile and topped with roasted green chile and Cheddar. The chile is more than a colorful adornment. It’s got a nice bite, but not so much that it overwhelms the unctuous Akaushi beef. This is a memorable burger, one of the best in Rio Rancho.<\/span><\/p>\n

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Flatiron Steak with Papitas<\/figcaption><\/figure>\n

15 January 2017<\/strong>: The brunch special of the day during our inaugural visit in 2017 was a flatiron steak<\/strong><\/em> served with papitas and two eggs prepared to your exacting specifications. Flat iron steaks are a value-priced cut that is tender, juicy and which some experts say has the \u201cbeefiest\u201d flavor of any cut of beef on any steak. Chef White exploits these qualities to their utmost, serving a fork-tender steak sliced into one and two-bite segments that is juicy, delicious and absolutely beefy. The exterior of the steak has a nice crust, but inside it’s medium-rare with a nice shade of pink. The accompanying papitas would be excellent on their own, but are made irresistible with the simple addition of sauteed onions and red and yellow peppers.<\/span><\/p>\n

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Cajun Chicken<\/figcaption><\/figure>\n

5 August 2018<\/strong>: With eight years on the Mississippi Gulf Coast and within an hour from Cajun country, we certainly had our share of Cajun chicken.\u00a0 The ingredients with which it was prepared typically included cayenne, paprika, black pepper and red pepper flakes.\u00a0 The resultant chicken packed plenty of personality, all of it incendiary.\u00a0 We loved the kick.\u00a0 When the brunch menu listed Cajun Chicken<\/strong><\/em>, we expected something similar.\u00a0 Alas, the “Cajun battered” fried chicken was more akin to chicken fried chicken with so much thick country gravy on top that we couldn’t discern the Cajun seasonings.\u00a0 Sure, the chicken was a moist and tender slab of perfectly prepared poultry, but we were looking for the chicken to bite back.\u00a0 The “Cajun” chicken was served with two eggs (prepared any way you want them), home fries and a buttermilk biscuit.\u00a0 We didn’t discover the biscuit until later because it was buried under the gravy.<\/span><\/p>\n

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Chicken Cobb Salad<\/figcaption><\/figure>\n

5 August 2018<\/strong>: Two of the most famous of all composed salads are the chef’s salad and the Cobb Salad.\u00a0 Though they share some similarities, they are distinctly different salads altogether.\u00a0 As with the chef’s salad, a Cobb salad contains lettuce, meats such as bacon, chicken breast, and ham, and hard-boiled eggs; however, it can contain a variety of lettuces, and usually\u00a0 bitter greens. The Cobb salad also has avocado, tomato, and roquefort cheese.\u00a0 It’s the latter ingredient which really stands out on The Point’s chicken Cobb salad<\/strong><\/em>.\u00a0 Roquefort, often renowned as the “King of Cheeses, Cheese of Kings” is a pungent, fetid fromage with characteristic blue veins of mold.\u00a0 It’s one of my favorite of all cheeses because it provides such a contrast to other ingredients on a salad.\u00a0 Every ingredient on this salad is fresh and delicious, another star being the grilled chicken breast (though one more would have been greatly appreciated).<\/span><\/p>\n

DESSERT<\/strong><\/p>\n

As talented as Chef White is in crafting incomparable appetizers and entrees, it’s in the dessert arena that he really shines. With much of his culinary career having been spent in the operational side of restaurant management, Chef White used his free time to conceptualize and create hundreds of dishes with two goals in mind. First, he dreamed of owning and operating his own restaurant where he could showcase the dozens of diverse menus he formulated. Second, he hopes to someday soon participate in the Food Network’s Cutthroat Kitchen program. With the launch of The Point, he’s achieved his first goal. He persists in applying for Cutthroat Kitchen. <\/span><\/p>\n

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Bacon-Toffee Sundae<\/figcaption><\/figure>\n

15 January 2016<\/strong>: It took us even longer to decide upon a dessert than it did our shared entr\u00e9e. The Point\u2019s dessert menu is like a siren\u2019s call, leading guests willingly into temptation. If there\u2019s one dessert which is even better than it sounds, it has to be the bacon-toffee sundae<\/em><\/strong> (cinnamon and brown sugar ice cream topped with bacon, toffee, maple-caramel and fresh whipped cream). My \u201cbest of the best\u201d for 2015 list is heavily laden with desserts and already the bacon-toffee sundae is primed for inclusion in my 2016 list\u2014and not just because it\u2019s got bacon. This dessert is a montage of deliciousness, a sweet succor for the dessert-starved, a masterpiece in every respect.<\/span><\/p>\n

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Country Apple Cobbler<\/figcaption><\/figure>\n

24 January 2016<\/strong>: One of the dishes Chef White conceptualized is country apple cobbler<\/strong><\/em>. In and of itself that name doesn\u2019t come close to doing justice to this dessert. Not even close! In fact, the name \u201ccountry apple cobbler\u201d may conjure images of the type of cobbler you\u2019ll find at many barbecue joints, not that there\u2019s anything remotely wrong with that type of cobbler. As is often the case with the barbecue joint type of cobbler, Chef White\u2019s version is served a la mode. The greatest difference between his version and the usual suspect is in the candied apple-cranberry mix sans crust topped not with streusel, but with a crunchy granola and with ice cream drizzled with caramel. The ice cream is sixteen percent milkfat which means it\u2019s richer and creamier than most ice cream. It\u2019s also more delicious. You\u2019ll want to make sure every spoonful of this inspired dessert rewards you with a little bit of every single component. <\/span><\/p>\n

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Pineapple Deliciousness<\/figcaption><\/figure>\n

24 January 2016<\/strong>: Though not on the menu, if your server or the chef recommends the grilled pineapple dessert<\/strong><\/em>, grab it before someone else does. This is not grilled pineapple prepared as you may have had it at a Brazilian churrascaria (prepared on a grilled and served on a skewer). It\u2019s Chef White applying his creativity to elevate what would be a great dessert if grilled pineapple was all you found on your plate. Instead, this grilled pineapple is topped with caramel and designed to look like New Mexico\u2019s Zia symbol. Atop the pineapple are two scoops of the aforementioned rich, creamy, delicious ice cream. The concoction is then sprinkled liberally with coconut flakes. The sweet, juicy, tangy pineapple marries so well with the sweetness of the caramel and ice cream that you may have to subdue a swoon or three.<\/span><\/p>\n

By popular request, Chef White has figured out how to package his magnificent desserts for guests who want to enjoy them at home. While it’s possible their aesthetic appeal may lose something by virtue of being jostled on the ride home, they’re bound to be just as delicious once you get there (at least during the winter when the cold prevents ice cream from melting). These are desserts you’ll dream about. Just ask my friends Larry McGoldrick<\/a><\/strong> and Dazzling Deanell who’ve made the trek to the Point several times and are still raving about it.<\/span><\/p>\n

LAISSEZ BON TEMPS ROULER: Mardi Gras 2017<\/strong><\/p>\n

Crab Hush Puppies<\/figcaption><\/figure>\n

28 February 2017<\/strong>: In 2017, Mardi Gras took place on Tuesday, February 28th, marking the the day before Ash Wednesday when Lent begins. In celebration of “Fat Tuesday,” The Point Grill featured a two-day crawfish boil. From 12PM through 9PM Monday and Tuesday, diners were treated to a menu showcasing such New Orleans staples as crawfish, shrimp, sausage, jambalaya, gumbo, crab cake hush puppies and Cajun shrimp or roast beef po’ boys. By popular demand, The Point rented a giant tent for the event which went on despite 55 mile-an-hour winds. My friend Bruce “Sr Plata” and I visited The Point during lunch. Had we not arrived early we wouldn’t have found a seat for this well-attended, very popular event. <\/span><\/p>\n

According to legend, hush puppies may have been named on account of Southern fishermen and Civil War making the golden nuggets from scraps just to toss to barking and begging dogs with the command to \u201cHush, puppy.\u201d Today cooks throughout the Deep South prepare these crisp-fried fritters from cornmeal shaped into an orb and served alongside fried fish and tartar sauce. Chef White’s version is made not from cornmeal, but from crab. Available in quantities of six or ten, the crab cake hush puppies<\/strong><\/em> are much better than their cornmeal counterpart. A couple squeezes of lemon are enough to provide a tangy contrast to the rich, sweet, succulent crab.<\/span><\/p>\n

Bruce “Sr Plata” Silver Enjoys a Roast Beef Po’ Boy<\/figcaption><\/figure>\n

28 February 2017<\/strong>: Most people know New Orleans is a Mecca for seafood, but there are other dishes prepared incomparably well throughout the Crescent City. The Roast Beef Po’ Boy<\/strong><\/em> is, along with oyster and shrimp po’ boys, one of the most popular sandwiches in The Big Easy. What distinguishes roast beef po’ boys in New Orleans from roast beef sandwiches elsewhere is moistness. In the birthplace of Jazz, roast beef sandwiches are judged by how many napkins used to keep your chin semi-dry. Many of the very best roast beef po’ boys are replete with debris, all the tiny bits and pieces that fall of the roast and wallow in its juices as it cooks and is carved<\/span>. <\/span><\/p>\n

The roast beef po’ boy at The Point isn’t nearly as moist and messy as some of its New Orleans counterparts (the one from Mother’s Restaurant<\/strong><\/a>, for example), but it’s far more moist than the desiccated roast beef sandwiches oft served in the high dessert of New Mexico. Chef White adds a light smear of creamy horseradish to give the roast beef a little oomph. Tender tendrils of thinly sliced roast beef engorge a lightly toasted sandwich roll. My friend Sr. Plata enjoyed this sandwich very much.<\/span><\/p>\n

Gumbo<\/figcaption><\/figure>\n

28 February 2017<\/strong>: It wouldn’t be a true Mardi Gras celebration without gumbo<\/strong><\/em>, that hearty, spicy, soul-warming stew. Chef White’s version included many of the usual suspects such as chicken and sausage along with green peppers, onions, tomatoes, and herbs. While quite good, for my tastes it could have had a tad more heat (and I didn’t ask for hot sauce). It’s immediately obvious Chef White spent quite a bit of time in Louisiana.<\/span><\/p>\n

Get to The Point! It may be a bit of a drive for many of you, but the destination is worth the drive. The Point is destination dining at its best! <\/span><\/p>\n

The Point Grill Gastropub<\/strong>
\n2500 Parkway Avenue, N.E.
\nRio Rancho, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 28 February 2017
\n1st VISIT<\/strong>: 15 January 2016
\n# OF VISITS<\/strong>: 5
\nRATING<\/strong>: 22
\nCOST<\/strong>: $$ – $$$
\nBEST BET<\/strong>: Bacon-Toffee Sundae, High Point Mac, Baked Ziti, Mushroom Soup, Chipotle Chicken Satay, Red Chile Grilled Corn, Garlic Sauteed Mushrooms, Grits & Shrimp, Caesar Salad, Cream of Garlic Soup, Southwest Burger, Flatiron Steak, Cajun Chicken, Chicken Cobb Salad
\n<\/span><\/p>\n

\"The<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“Get to the point!” Archie Bunker, the irascible curmudgeon on the 70’s sitcom All in the Family frequently chided his doting wife Edith with the epithet \u201cGet to the Point, Edith!\u201d One of the series occasional and most memorable bits depicted Archie’s pantomime suicides, carried out while Edith rambled on and on in her nasal high-pitched voice, wholly oblivious to his dramatic gestures. In one episode Archie did himself in by tying a noose and hanging himself as Edith prattled on incessantly. Archie also play-acted suicide by Russian roulette, overdosing on pills and slashing his wrist. His facial expressions at the moment of death were priceless, often portraying him with his tongue hanging out of his mouth. Some visitors to…<\/p>\n","protected":false},"author":1,"featured_media":38851,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[21,521,165,708,262,141,265],"tags":[],"class_list":["post-38763","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-bar-grill","category-brunch","category-closed-in-2018","category-closed","category-new-mexico","category-rio-rancho"],"yoast_head":"\nThe Point Grill - Rio Rancho, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=38763\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Point Grill - Rio Rancho, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“Get to the point!” Archie Bunker, the irascible curmudgeon on the 70’s sitcom All in the Family frequently chided his doting wife Edith with the epithet \u201cGet to the Point, Edith!\u201d One of the series occasional and most memorable bits depicted Archie’s pantomime suicides, carried out while Edith rambled on and on in her nasal high-pitched voice, wholly oblivious to his dramatic gestures. In one episode Archie did himself in by tying a noose and hanging himself as Edith prattled on incessantly. Archie also play-acted suicide by Russian roulette, overdosing on pills and slashing his wrist. His facial expressions at the moment of death were priceless, often portraying him with his tongue hanging out of his mouth. 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