{"id":46124,"date":"2025-12-01T10:22:42","date_gmt":"2025-12-01T16:22:42","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=46124"},"modified":"2026-04-05T11:42:18","modified_gmt":"2026-04-05T17:42:18","slug":"daves-valley-grill-los-ranchos-de-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=46124","title":{"rendered":"Dave’s Valley Grill – Los Ranchos de Albuquerque, New Mexico"},"content":{"rendered":"
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Dave’s Valley Grill in Los Ranchos de Albuquerque<\/figcaption><\/figure>\n

Several years ago, Major Larry Abraham (God rest his soul) of the Village of Los Ranchos de Albuquerque called me out, reminding me that such restaurants as Sadie’s of New Mexico<\/strong><\/a>, Casa de Benavidez<\/strong><\/a> and Vernon’s Speakeasy<\/strong><\/a> were located not in Albuquerque as credited on Gil’s Thrilling…, but in the village he capably served for four terms. He politely asked me to correct my oversight. Ever since Mayor Abraham’s gentle prodding, your humble blogger has been much more diligent about ensuring the correct location of every restaurant reviewed–especially when at issue is whether the restaurant is in Albuquerque or in Los Ranchos de Albuquerque.<\/p>\n

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Dave’s Valley Grill Adorned For Christmas<\/figcaption><\/figure>\n

In my defense, the Village of Los Ranchos de Albuquerque is much like what New Mexico’s legendary best-selling author Tony Hillerman termed “the checkerboard reservation<\/em>.” Hillerman was, of course, speaking of the Navajo Nation, a hodgepodge of lands owned by tribes (mostly Navajo and Zuni), privately-owned lands and lands controlled by the government or trusts. Similar to the challenge of knowing where which lands in the Checkerboard Reservation are Navajo-owned, it’s not easy to tell where the village of Los Ranchos begins and ends and when you’ve crossed in and out of the village into the Duke City. The village map<\/strong><\/a> helps a little.<\/p>\n

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Brat Burger with Onion Rings<\/figcaption><\/figure>\n

Over the years, Bob of the Village of Los Ranchos (BOTVOLR), the most prolific commenter on this blog and a dedicated volunteer at the Albuquerque Convention & Visitors Bureau, has been a huge advocate for the village\u2019s restaurants (and for virtually everything else associated with his beloved hometown). Most recently, he gave an enthusiastic thumbs-up to a relatively new (circa May, 2017) restaurant calling itself Dave\u2019s Valley Grill. Bob described Dave\u2019s as offering a \u201cfar-ranging menu from fine to casual dining<\/em>.\u201d He seemed confident the restaurant could become a \u201creservations suggested spot.\u201d<\/p>\n

Dave\u2019s Valley Grill is located in the corner spot previously occupied by Papaburgers<\/strong><\/a> which closed unexpectedly after the passing of its owner. Nary a vestige of the previous occupant remains. The metamorphosis is amazing. Gone is the wall which separated two distinct dining rooms. In their place is one colorful, cavernous room with tables and booths arrayed in close, but not personal space proximity to one another. The booths do offer some sense that there are two distinct dining rooms, but not as much as before. Gone are the sports posters and bric-a-brac of a fast food venue, replaced by unframed artwork.<\/p>\n

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Granny’s Meatloaf with Fire-Roasted Corn<\/figcaption><\/figure>\n

The “Dave” behind Dave’s is Minnesota transplant David Hanisch who mad it his mission to bring Midwestern-influenced comfort food to the North Valley.\u00a0 The menu invites you to \u201csooth your soul with something good and choose from a variety of mouthwatering plates<\/em>\u2026\u201d with such classics as \u201cribs, burgers, seafood, steak and more<\/em>.\u201d It\u2019s an ambitious menu segmented into appetizers, salads, soups, bowls, dinners, sides, gourmet burgers, burgers, sandwiches plus and desserts. Dinners, which include soup or salad, green chile Cheddar drop biscuits and two sides, include such chophouse standards as prime rib, London broil and steak Oscar (which Bob raves about). Even more intriguing is the \u201cbowls\u201d section of the menu which offers such interesting dishes as \u201cThanksgiving turkey,\u201d tavern pot roast and Texas hash. It\u2019s a menu which warrants exploration.<\/p>\n

30 May 2018<\/strong>: \u201cSoothing the soul\u201d can mean different things to different people. For me, it often means a gourmet burger, preferably one unique in its creative composition. Dave\u2019s offers the Brat Burger <\/strong><\/em>(a blend of ground chuck and bratwurst, fire-roasted corn relish, pickled red onions, stout beef aioli and Cheddar on a pretzel bun). This is a messy (four napkins at least) burger\u2026in a good way. The most surprising ingredient is the fire-roasted corn relish whose smoky sweetness contrasts nicely with the stout beef aioli. Fortunately the pretzel bun is up for the job of holding all ingredients in place so you don\u2019t have to wear them on your shirt. You\u2019ll still lose some on the plate, but that\u2019s what forks are for. The ground chuck and bratwurst blend is terrific, a melding of complementary proteins that seemed to bring out the best in one another. You\u2019ll want to pay the up-charge for the onion rings. They\u2019re some of the best in town.<\/p>\n

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Grilled Ribeye Steak<\/figcaption><\/figure>\n

30 May 2018<\/strong>: For my friend Bill Resnik, \u201csoothing the soul\u201d means ordering comfort food, something that reminds him of family meals. Perhaps the meal most often associated with comfort food is meatloaf. Granny\u2019s meatloaf<\/strong><\/em>, described on the menu as \u201cold-fashioned meatloaf and brown gravy\u201d was his choice with fire-roasted corn and onion rings as his sides. The meatloaf was slightly overdone\u2014at least on the outside\u2014but the interior was moist and delicious. Both the mashed potatoes and meatloaf were smothered in dark brown gravy. Bill enjoyed the fire-roasted corn most of all.<\/p>\n

1 October 2019<\/strong>:\u00a0 Admit it, your mental picture of Los Ranchos De Albuquerque is of capacious mansions on Rio Grande Boulevard with lavish green lawns, towering hedges and pools as blue as the Aegean Sea. You might expect that the village would be replete with high-end restaurants charging a steep bill of fare for fine-dining at exquisite and exclusive venues. In actuality, Los Ranchos is home to eateries serving terrific food at price points most of us can afford. Better yet, restaurants such as Dave’s Valley Grill offer high-end quality food at low prices without sacrificing quality or portion size.<\/p>\n

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Pork Chop & Irish Whiskey Mushroom Sauce<\/figcaption><\/figure>\n

1 October 2019<\/strong>: You would certainly expect to pay premium prices for a charbroiled USDA choice certified Black Angus ribeye<\/strong><\/em> topped with blue cheese butter and onion rings served with two sides. At Dave’s, you’ll pay about half of what you might expect. As of this writing, all of this is yours for under a double-sawbuck (twenty-dollars). The choice quality ribeye is very tender, juicy and flavorful with the distinct “campfire” deliciousness imparted by a grill. Prepared to your exacting specifications, it’s ten-ounces that will sate carnivorous cravings. The only nit we could pick was with the blue cheese butter which appeared to have been extricated from a cold refrigerator. It didn’t melt onto the steak as we would have liked. My Kim’s sides were fire-roasted corn and green beans Almondine, both of which she enjoyed.<\/p>\n

1 October 2019<\/strong>: Perhaps inspired by the lyrics of Jimmy Buffett’s “Cheeseburger in Paradise,” my Kim and I are trying to “amend our carnivorous habits.” That’s not easy to do when you peruse a menu offering pork chop and Irish whiskey mushroom sauce<\/strong><\/em>, a ten-ounce Frenched pork chop with Irish whiskey mushroom sauce and two sides. My willpower faded like attendance at UNM Lobos football games after their first loss. The brawny hunk of porcine protein is “Frenched” (when the meat is cut away from the end of a rib or chop, so that part of the bone is exposed) which means it has a built-in “handle.”\u00a0 You’re not likely to pick it up, however, because there’s so much rich, thick gravy with lots of gravy.\u00a0 This is the type of gravy you could drink up by the cupful.<\/p>\n

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Albondigas<\/figcaption><\/figure>\n

21 December 2019<\/strong>: For Christmas, 2019, my thoughtful baby sister Anita treated my 90-year-young mom to lunch or dinner at a restaurant of her choosing.\u00a0 Wisely, mom deferred to us to pick a restaurant she would like.\u00a0 Our deliberation started with whittling down her list of favorite foods, ultimately selecting steak.\u00a0 Ambiance at the anointed restaurant would have to be cozy and casual, preferably with the dulcet tones of her era playing on the sound system.\u00a0 The logical choice, of course, was Dave’s Valley Grill where Spotify is usually tuned to something soothing such as the Bobby Darin channel.\u00a0 We knew mom would love Dave’s…and she did.<\/p>\n

21 December 2019<\/strong>: Sultry Mexican actress Selma Hayek\u00a0 is like a sexy E.F. Hutton.\u00a0 When she recommends something, people (especially men) listen. Selma probably had more to do with the popularity of albondigas<\/strong><\/em> as all Mexican chefs combined.\u00a0 In the romantic comedy Fools Rush in<\/strong>, she and Matthew Perry were discussing their favorite foods.\u00a0 While Perry’s character waxed poetic about hot dogs, Selma’s choice was albondigas: “And if we were in Mexico we\u2019d be eating Albondigas. They\u2019re this sort of meatball soup. My grandmother was famous for them.\u201d\u00a0\u00a0\u00a0 <\/em>We may never know whether Dave’s albondigas are as good as Selma’s grandmother’s, but you will know you’re having some great ones.\u00a0 This spicy soup has a lot of personality and doesn’t spare the meatballs, gumball-sized meat orbs served with carrots, onions, queso and crema.<\/p>\n

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Grilled Hawaiian Wahoo with Champagne Cream Sauce<\/figcaption><\/figure>\n

21 December 2019<\/strong>:\u00a0 Shrimp, salmon, and tuna are the most popular seafood products<\/strong><\/a> across the fruited plain.\u00a0 The top ten list of seafood also includes such favorites as crab, clams, catfish and cod.\u00a0 Though it didn’t make the list, wahoo, a wild-caught fish prized for its delicate white flesh is my favorite.\u00a0 It’s a rare delicacy and not just because it’s not caught as often as some other fish.\u00a0 Dave’s rendition is among the very best you’ll find anywhere.\u00a0 It’s grilled Hawaiian wahoo with champagne cream sauce<\/strong><\/em> (a delicious blend of crawfish meat, garlic, heavy cream, champagne, Parmesan cheese, fresh basil and smoked paprika) and it’s fabulous.\u00a0 The sauce is a perfect complement for the mild-flavored wahoo, enhancing its flavors while imparting a richness that makes the dish shine.<\/p>\n

21 December 2019<\/strong>:\u00a0 In our dozens of visits to London restaurants, I don’t recall ever having seen London broil on the menu.\u00a0 Despite its name, London broil was “invented” in North America, not in London.\u00a0 The term “London broil” has come to mean a tough, lean steak that’s marinated, prepared at medium-rare and sliced thinly across the grain of the meat, making it easier to chew.\u00a0 Despite the tougher cut of beef, a well-prepared London<\/strong><\/em> broil<\/strong><\/em> can be so flavorful that you might not even notice…or might even enjoy any additional chewing.\u00a0 The London broil at Dave’s is one such steak.\u00a0 That’s because Dave’s uses a USDA choice black Angus flank steak marinated in soy sauce, chili sauce, Worcestershire sauce, molasses, liquid smoke and minced onions.\u00a0 It’s a carnivore’s delight!<\/p>\n

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London Broil<\/figcaption><\/figure>\n

1 December 2025: <\/strong>During my peregrinations across the blogosphere, I have yet to encounter any poll declaring “America’s favorite stew.”\u00a0 Perhaps that’s because stew is widely considered an anachronism, one of those foods your grandmother prepared during cold winter days.\u00a0 Stew is the very definition of a comfort food, a dish that provides a sense of nostalgia, sentimental value or emotional satisfaction (or all three).\u00a0 Comfort foods also provide a sense of nurturance, the feeling that they’re prepared with love.<\/p>\n

Though empirical data and incontrovertible data don’t exist, it’s almost a given that America’s favorite stew is a classic, old-fashioned beef stew.\u00a0 Prepared well, beef stew is hearty and delicious, showcasing slow-cooked beef with vegetables and a savory gravy-like broth.\u00a0 There are literally hundreds of recipes across the internet for beef stew.\u00a0 \u00a0Because Dave’s aim is to feed Albuquerque “Midwest comfort food,” it makes great sense that his menu would include stew.\u00a0 Not any ordinary beef stew does Dave serve.\u00a0 It’s Beef Burgundy Skillet Stew<\/strong><\/em> (braised beef short ribs, carrots, pearl onions, mushrooms, redskin mashed potatoes, topped with toasted croissant croutons.\u00a0 This treasure of a dish is served with your choice of salad or soup and a green chile Cheddar biscuit.\u00a0 The menu describes this item as “perfect for a fall warm-up.”\u00a0 I couldn’t have said it better myself.<\/p>\n

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Beef Burgundy Skillet Stew<\/figcaption><\/figure>\n

21 December 2019<\/strong>: Desserts at Dave’s are (as former President Trump might say) “Yuge<\/em>” and that’s not hyperbole or understatement.\u00a0 Each one is a caloric overachievers fantasy–a dessert so large you can feed your entire family with it.\u00a0 The biscochito peach cobbler<\/strong><\/em> (puff pastry crust, biscochito cookies, vanilla ice cream, dulce de leche sauce), served in a cast iron skillet is as big as a whole pie at some restaurants. \u00a0Of course, size wouldn’t matter if ingredients didn’t coalesce into a delicious whole. It’s a bit sweet for me, but sweet-tooth-inclined diners will love it. The biscochitos are made on the premises and are quite good.<\/p>\n

21 December 2019<\/strong>: As an aficionado of bread pudding, my eyes wandered no further on the menu than the bourbon apple pecan bread pudding<\/strong><\/em> (a cast iron skillet bread pudding made with French bread, heavy cream, vanilla, brown sugar, bourbon, Granny Smith apples, cinnamon and pecans).\u00a0 It’s a great bread pudding in that it provides a nice balance of sweet, savory and tart flavors. Unlike some bread pudding, it’s not cloying. It might even make it onto Larry McGoldrick’s bread pudding hall of fame and no one knows bread pudding as well as the professor with the perspicacious palate.<\/p>\n

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Bourbon Apple Pecan Bread Pudding with Vanilla Ice Cream<\/figcaption><\/figure>\n

1 December 2025<\/strong>: Quantifiable data tells us America’s favorite pie is\u00a0apple pie, which accounts for the largest percentage of pie sales nationwide (representing nearly a third of all pie sales in 2024). Popularity, however, varies regionally, with pumpkin pie being a strong contender and a top choice in the West, especially for Thanksgiving. Pecan pie is especially popular in the South and ranks third in popularity across the fruited plain.\u00a0 One of our favorite variants of pumpkin pie is pumpkin cheesecake which is becoming increasingly popular during Thanksgiving.\u00a0 Our trips to Luigi’s Ristorante & Pizzeria<\/strong><\/a> increase during the Thanksgiving season because in addition to outstanding pizza pie, Luigi’s has the best pumpkin cheesecake in the metropolitan area.<\/p>\n

Dave’s version of pumpkin cheesecake<\/strong><\/em> is no slouch.\u00a0 It’s an outstanding pie that will certainly put you in a holiday mood.\u00a0 On the fall menu, it’s described as “a tall slice of our indulgent spiced pumpkin cheesecake on a Graham cracker crust.\u00a0 We add a topping of smoked maple bourbon caramel sauce, candied pecans and whipped cream<\/em>.”\u00a0 \u00a0If that doesn’t motivate you to jump in your car for a visit to Dave’s, maybe you should have a ten-thousand meal check-up of your taste buds.\u00a0 Indulgent is an apt description of this cheesecake.\u00a0 In addition to the telltale flavors of spiced pumpkin, the sauce topping brings flavors up a notch.\u00a0 This sauce is sweet, rich, and complex, with the distinct flavors of maple syrup and caramel complemented by the warm, smoky notes of bourbon.\u00a0 It’ll make a believer out of you.<\/p>\n

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Pumpkin Cheesecake<\/figcaption><\/figure>\n

While some of us may never really know when we\u2019ve crossed out of Albuquerque and into Los Ranchos or vice-versa, Dave\u2019s Valley Grill is fast becoming a dining destination which will bring people from all over the metropolitan area into the village Mayor Larry Abraham helped build.<\/p>\n

Dave’s Valley Grill<\/strong>
\n6601 Fourth Street NW
\nLos Ranchos de Albuquerque, New Mexico<\/strong>
\n(505) 639-5807
\nWeb Site<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 2 December 2025
\n1st VISIT<\/strong>: 30 May 2018
\n# OF VISITS<\/strong>: 4
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Brat Burger, Onion Rings, Granny’s Meatloaf, Pork Chop & Irish Whiskey Mushroom Sauce, Grilled Ribeye, Albondigas, London Broil, Grilled Hawaiian Wahoo with Champagne Cream Sauce, Biscochito Peach Cobbler, Bourbon Apple Pecan Bread Pudding, Pumpkin Cheesecake, Beef Burgundy Skillet Stew
\nREVIEW #1044<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Several years ago, Major Larry Abraham (God rest his soul) of the Village of Los Ranchos de Albuquerque called me out, reminding me that such restaurants as Sadie’s of New Mexico, Casa de Benavidez and Vernon’s Speakeasy were located not in Albuquerque as credited on Gil’s Thrilling…, but in the village he capably served for four terms. He politely asked me to correct my oversight. Ever since Mayor Abraham’s gentle prodding, your humble blogger has been much more diligent about ensuring the correct location of every restaurant reviewed–especially when at issue is whether the restaurant is in Albuquerque or in Los Ranchos de Albuquerque. In my defense, the Village of Los Ranchos de Albuquerque is much like what New Mexico’s…<\/p>\n","protected":false},"author":1,"featured_media":71607,"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":[440,21,25,141,5631,30,79],"tags":[1247,5341,5332,5333,5342,5334,5336,5335,5339,5337,5340,1862,5331,945,5338,2178],"class_list":["post-46124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-burgers","category-new-mexico","category-very-good","category-sandwich","category-steak","tag-albondigas","tag-beef-burgundy-skillet-stew","tag-bob-of-the-village-of-los-ranchos","tag-botvolr","tag-bourbon-apple-pecan-bread-pudding-with-vanilla-ice-cream","tag-brat-burger","tag-fire-roasted-porn","tag-grannys-meatloaf","tag-grilled-hawaiian-wahoo","tag-grilled-ribeye-steak","tag-london-broil","tag-los-ranchos-de-albuquerque","tag-mayor-larry-abraham","tag-onion-rings","tag-pork-chop-irish-whiskey-mushroom-sauce","tag-pumpkin-cheesecake"],"yoast_head":"\nDave's Valley Grill - Los Ranchos de Albuquerque, New Mexico - 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=46124\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Dave's Valley Grill - Los Ranchos de Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Several years ago, Major Larry Abraham (God rest his soul) of the Village of Los Ranchos de Albuquerque called me out, reminding me that such restaurants as Sadie’s of New Mexico, Casa de Benavidez and Vernon’s Speakeasy were located not in Albuquerque as credited on Gil’s Thrilling…, but in the village he capably served for four terms. 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