{"id":55780,"date":"2020-09-13T18:12:40","date_gmt":"2020-09-14T00:12:40","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=55780"},"modified":"2024-01-07T14:23:50","modified_gmt":"2024-01-07T20:23:50","slug":"forghedaboudit-southwest-italian-las-cruces-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=55780","title":{"rendered":"FORGHEDABOUDIT SOUTHWEST ITALIAN – Las Cruces, New Mexico (CLOSED)"},"content":{"rendered":"
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Forghedaboudit Southwest Italian in the Picacho Country Club Area<\/figcaption><\/figure>\n

Genius, it’s oft been said, is ninety-nine-percent perspiration and one-percent inspiration.\u00a0 Apply that equation to Bob Yacone and you’d be selling him far short.\u00a0 So would the cliche “giving one-hundred-percent.”\u00a0 Add a few more hundred percents–for heart, intellect, intuition and confidence–and you’d be approaching what makes him one of the most talented chefs in the Southwest. Let’s break down just a few of the aspects of the totality that is \u00fcber chef Bob Yacone.<\/span><\/p>\n

Let’s start with his intellect, both in strategic “big picture” thinking (such as pioneering the revolutionary Southwest Italian concept which we’ll discuss later) and in making day-to-day operational decisions.\u00a0 Bob is blessed with eidetic memory.\u00a0 He needs only to see a dish prepared or to taste it once and he’ll be able to prepare it himself.\u00a0 As he’s watching the preparation or tasting a dish, he’s quickly formulating ways to improve it–an additional or alternative ingredient here, different preparation technique there…some nuanced minutia that may make the the difference in actualizing the dish.\u00a0 One example is when he asked the chicken farm which sources his poultry and eggs to add red chile flakes to the chickens’ diet in order to modify the color of the carbonara so that it’s exactly as he wants it.<\/span><\/p>\n

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Through These Hallowed Doors You’ll Find the Best Italian Food in the Southwest and Some of the Best in the Country<\/figcaption><\/figure>\n

Let’s talk about his passion and heart.\u00a0 If he had to prepare the same food every day, Bob would be like a hunting dog in a New York City apartment.\u00a0 He HAS to get up in the morning and find new ways to express himself creatively–whether conceptualizing new dishes, tweaking already outstanding dishes or figuring out how to make the guest experience even more memorable.\u00a0 As much as he relishes “aha moments,” those rare instances when\u00a0 an epiphany or insight strikes, his greatest joy is in having diners come to the realization that they’re tasting something absolutely spectacular.\u00a0 His face lights up when he hears a contented diner express awe at one of his culinary creations. That’s his happy place.<\/span><\/p>\n

We’ve established just some of the components that make up Bob Yacone’s genius, but the one aspect that puts it all together for him is his partner in life and in business, his beautiful wife Kim.\u00a0 Bob is quick to acknowledge that the smartest decision he ever made was in marrying the striking lady who gets up early in the morning with him to begin the arduous prep work it takes to run a high-volume restaurant. Kim is the more vibrant face of the restaurant, gracefully escorting guests to their tables and checking up on them to ensure they have a great experience.\u00a0 Having guests enjoy great food isn’t enough for Bob or Kim.\u00a0 They strive to make every dining experience at Forghedaboudit a memorable one.<\/span><\/p>\n

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Spectacular Dining in a Classy Venue with a Porch that Offers Tremendous Views of the Mesilla Valley<\/figcaption><\/figure>\n

“Wait a minute<\/em>,” you might be thinking, “if he’s so darn smart, why did he name his restaurant Forghedaboudit<\/em>?”\u00a0 While some might perceive that name to be telling them to “forget about eating here<\/em>,” most of us recognize that in the vernacular of New York (where the Yacones are from), Forghedaboudit actually means entirely the opposite.\u00a0 “Eat anywhere else?\u00a0 Forghedaboudit<\/em>!”\u00a0 Besides, the term is frequently used by goombahs in movies about Italian gangsters, framed posters of which festoon the walls at Forghedaboudit.\u00a0 <\/span><\/p>\n

As chronicled in my review<\/strong> <\/a>of the Yacones’ first instantiation of Forghedaboudit, in 2013 the Yacones purchased a hundred-year-old building in Deming\u2019s historic district. Determined to do it right \u201cas it\u2019s been done for generations and even centuries by Italians across the world<\/em>,\u201d they converted the timeworn edifice into a magnificent milieu perfect for serving incomparable meals to their guests. The ambiance is homey, very much reminiscent of the New York \u201cred sauce\u201d restaurants with which I fell in love with half a lifetime ago.\u00a0 Forghedaboudit was a huge success with travelers traversing I-10 from Las Cruces,\u00a0 Tucson and far beyond to partake of the restaurant\u2019s culinary treasures.<\/span><\/p>\n

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Surprising Decorative Touches Throughout<\/figcaption><\/figure>\n

As a culinary professionals, the Yacones understand better than most that in order to grow business year-upon-year, the menu has to remain dynamic and interesting. Though wholesale changes weren\u2019t necessary, they continued to introduce amazing new items diners can\u2019t live without.\u00a0 Even more significantly, in 2018 they revitalized their concept entirely, transforming Forghedaboudit from a pizzeria cum Italian restaurant to a restaurant incorporating the culinary culture of New Mexico, a concept they termed “Southwest Italian.”\u00a0 No, you won’t find enchiladas topped with marinara sauce, but you will find menu items in which the Land of Enchantment’s sacrosanct green chile very boldly and deliciously announces its presence.<\/span><\/p>\n

The Yacones’ initial venture in Deming was the proverbial “big fish in a small pond” scenario.\u00a0 Forghedaboudit wasn’t just a huge hit, it was “the only ticket in town.”\u00a0 A reservations only policy had to be instituted quickly with walk-ins being turned away.\u00a0 The diminutive 49-seat restaurant’s popularity couldn’t be contained within the Lilliputian space, especially as national awards continued to roll in.\u00a0 It was inevitable that the Yacones would explore the possibility of expanding beyond Deming. Just as the Covid lockdown hit, they launched a second Forghedaboudit. Located at the Picacho Hills Country Club in Las Cruces, the restaurant has also expanded an already formidable menu<\/strong><\/a>, offering while retaining the same warmth and hospitality the Yacones offer friends and relatives for Sunday Italian family dinner.<\/span><\/p>\n

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A few of Forghedaboudit’s many awards<\/figcaption><\/figure>\n

Where the Deming restaurant is intimate and homey, the Las Cruces is spacious and elegant with modern touches throughout.\u00a0 Forghedaboudit’s predecessor in the Picacho Country Club edifice was an Irish pub.\u00a0 Bob and Kim presided over a make-over that left few vestiges of its forerunner.\u00a0 The bar, burnished with stainless steel and stylish granite countertops is the cynosure of the restaurant though some of us might not make it quickly past the exhibition kitchen where some of the most pulchritudinous pies in the country are created.\u00a0 One of the best (and they’re all good) seats in the house is at the expansive east-facing patio where panoramic views of the Organ Mountains will enthrall you, particularly at sunset.<\/span><\/p>\n

The Yacones commissioned much of the eye-catching artwork which adorns the restaurant’s walls.\u00a0 Some give you pause to reflect–such as a breathtaking quadriptych of the New York skyline threatened by ominous clouds.\u00a0\u00a0 An inspiring triptych depicting an illuminated New York City’s Freedom Tower and its neighboring buildings hangs in the overflow room.\u00a0 It’s an amazing piece.\u00a0 Until Bob pointed them out, we hadn’t even noticed the decorative pistols used on the wall sconces.\u00a0 There’s something to see everywhere you turn at Forghedaboudit.<\/span><\/p>\n

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Quadriptych of the New York Skyline Was Commissioned by the Yacone Family<\/figcaption><\/figure>\n

You can’t help but gawk with respect at the trophies displayed on a wall ledge–which brings us to another of the human dynamics that makes Bob Yacone a genius–confidence.\u00a0 St. Louis Cardinal’s Hall-of-Fame pitcher, Dizzy Dean reportedly said: \u201cIt ain’t braggin’ if ya’ can back it up<\/em>.\u201d\u00a0\u00a0 It’s an axiom to which Bob subscribes.\u00a0 When he declares his pizza or his wings to be “the best<\/em>,” he backs it up by competing in the most prestigious international competitions in the world–and he wins (more later).\u00a0 Just as important to Bob as those trophies and displayed directly below them is the rolling pin Grandma Yacone used to roll dough.\u00a0 <\/span><\/p>\n

More than anything else, it’s a family affair at Forghedaboudit.\u00a0 Handsome nineteen-year-old son Nick, one of the premier distance runners in the country, is already an accomplished pizzaiolo and is being trained as sous chef (following in the footsteps of his sister Caleigh, a Culinary Institute of America (CIA) graduate).\u00a0 Their other son Trent helps out wherever he’s needed.\u00a0 Both are tremendous assets to the family business.\u00a0 Shortly after our inaugural visit, the Yacones announced Navy executive chef Santiago Mendivi would be joining the formidable Forghedaboudit team. <\/span><\/p>\n

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Photos of Celebrity Friends of the Yacones Are Accorded “Hall of Fame” Honors<\/figcaption><\/figure>\n

12 September 2020<\/strong>: In 2016, when Forghedaboudit competed and earned a second place finish in the National Buffalo Chicken Wing Festival<\/strong><\/a> in (where else) Buffalo, New York, it should have put to rest the question \u201cwhere can you find the best chicken wings in New Mexico.\u201d A year later when Forghedaboudit earned first place at the Festival for the ever-so-slightly tweaked maple-bacon wings, the category should have been retired. There should be no question as to where the very best wings in the Land of Enchantment come from. Only angels have more heavenly wings. <\/span><\/p>\n

Forghedaboudit offers four dry-rub coated wings (that\u2019s sans sauce): BBQ Bourbon, Jerk, Valencia Haba\u00f1ero and the award-winning maple bacon<\/strong><\/em>. When you\u2019re done, you\u2019ll want to pick up a few rubs and spices<\/strong><\/a> to take home. The menu also features several “wet” wings showcasing Bob Yacone’s phenomenal sauces. Dry wings are crispier, but the wet wings follow the tradition of Buffalo wings. With thirteen different wings options on the menu, only vegans and vegetarians might feel left out. By the way, you can find a dime-a-dozen maple bacon wings at restaurants across the country, but invariably they’re heavily sauced. Forghedaboudit’s dry rub works with the flavors and juices of the chicken wings to create a symphony of savory and sweet flavors that dance on your taste buds. They’re, by far, the best dry rubbed wings we’ve ever had!<\/span><\/p>\n

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Award-Winning Chicken Wings–The Very Best in New Mexico: Top: Green Chile Alfredo; Bottom Right: Maple Bacon; Bottom Left: Homemade Ginger Jalape\u00f1o Ranch Dressing<\/figcaption><\/figure>\n

When the Yacones competed in the 2018 National Buffalo Wing Festival, they introduced the green chile Alfredo chicken wings<\/strong><\/em> to a part of the country not intimately familiar with New Mexico’s sacrosanct green chile. The wings earned a third place in the “Creative Spicy” category, but perhaps more importantly, they earned the adulation of festival-goers who just couldn’t get enough of them. To the dismay of wing aficionados, the Yacones didn’t bring enough green chile to sate everyone who wanted more of these superb wings. <\/span><\/p>\n

Forghedaboudit also offers green chile BBQ wings<\/strong> <\/em>(sweet barbecue wings tossed with the housemade green chile) that are at least the equal of the green chile Alfredo chicken wings. Forghedaboudit’s green chile has subtle sweet notes that put an exclamation point on the fact that chile is a fruit. This sauce offers a remarkable balance of piquancy, roasted-smokiness and that complexity of flavor and capsaicin that make your tongue tingle and your mouth happy. <\/span><\/p>\n

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Maple Bacon Wings and Honey Hot Wings With Three Dipping Sauces<\/figcaption><\/figure>\n

13 September 2020<\/strong>: Perhaps the closest approximation Forghedaboudit offers to the traditional Buffalo chicken wing is its honey mild and honey hot wings<\/strong><\/em>. Like Buffalo chicken wings, the honey hots are vinegary and piquant, but where they stand out is with the addition of honey. When these wings are served to you, a squeeze jar of honey (not the faux honey-flavored syrup) is also delivered. Squeeze as much honey as you’d like onto the wings for the bouquet of sweet and floral notes to meld with other flavors and cascade over you. These wings are life-changing! <\/span><\/p>\n

You can’t discuss wings at Forghedaboudit without lauding the homemade dipping sauces that accompany those wings. Although they’re wholly unnecessary, they’re so good you might find yourself spooning them into your mouth if you don’t want to alter the perfection of flavors in the wings. That’s what we did. My favorite of the triumvirate was the blue cheese dressing<\/strong> <\/em>with its bold, sharp flavors and abundance of umami. My Kim loved the ginger jalapeno ranch<\/strong> <\/em>most. With its tangy freshness and bite, this dressing goes best with the maple bacon wings should you choose to change a flavor profile that’s pretty perfect already.<\/span><\/p>\n

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Bob Yacone, the man, the myth, the legend, one of the very best pizzaiolos in the world<\/figcaption><\/figure>\n

During their third year in business (2016), Forghedaboudit competed in the 33rd annual International Pizza Expo,<\/strong><\/a> the largest gathering of pizza professionals in the world with more than 7,000 in attendance from 36 countries. The International Pizza Challenge at the Expo is the pizza equivalent of Memphis in May, the world barbecue championship. It\u2019s considered the best pizza-making competition in North America\u2013the pinnacle of pizza.\u00a0 Competing against sixty other pizzaioli from the Southwest Region (California, Nevada, Utah, Arizona, Colorado, Oklahoma and Texas), Kim prepared a pepperoni and sausage pie adjudged \u201cBest Traditional Pizza<\/strong><\/a>\u201d in the entire region. In addition to its win in the Southwest region, Forghedaboudit placed second in the United States and fourth in the world in the traditional pizza category.\u00a0\u00a0 That’s fourth in the WORLD!\u00a0 Mere fractions of a point separated Forghedaboudit from the grand champion.<\/span><\/p>\n

An esteemed panel of judges comprised of impartial chefs, food critics (far more credentialed than me) and others from the pizza industry scored each pie for taste (crust, sauce, cheese, toppings and overall taste) and appearance (bake and visual presentation).\u00a0 During our inaugural visit to the Deming location, we got to sample for ourselves what a world-class pizza tastes like.\u00a0 Let’s just say it’s a pizza we still dream about, one of the four transformative pizzas your humble blogger has ever experienced in his 39 years on Planet Earth.<\/span><\/p>\n

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Grammy Yacone’s “Upside Down\u201d<\/figcaption><\/figure>\n

You’ve undoubtedly read or heard the Ecclesiastes verse that declares: \u201cTo every thing there is a season, and a time to every purpose under the heaven<\/em>.”\u00a0 Did you know that verse even applies to pizza?\u00a0 The Yacones do.\u00a0 At certain times every year, to maintain the textural consistency of their pies, they change up the formula for making their dough.\u00a0 There’s no exacting timeline because New Mexico’s seasons are wildly unpredictable, but Bob has learned to intuit when changes to ingredient portion sizes are needed to maintain the perfect consistency.<\/span><\/p>\n

11 September 2020<\/strong>: Bob boasts of pizza from end-to-end.\u00a0 A pizza at Forghedaboudit doesn’t have a pronounced cornicione (an Italian term for the \u201clip\u201d or puffy outer edge of the pizza) as many pizzas do.\u00a0 Ingredients abut against every edge of the pizza.\u00a0\u00a0 That became readily apparent when Nick Yacone delivered Grammy Yacone’s Upside Down<\/strong><\/em>, the restaurant’s best seller, to our table.\u00a0\u00a0 This is a pizza made the way Bob’s Italian grandma used to make it–with the sauce on top.\u00a0 A molten blanket of mozzarella and provolone bubble up to become infused with the sauce.\u00a0 Atop the sauce are fresh garlic and Buffalo-style “cup and char” pepperoni (smaller slices of pepperoni turned up on the edges which are slightly burnt to provide a crisp bacon-like flavor).\u00a0 Once you’ve had cup and char pepperoni, you’ll never want it any other way.\u00a0 Once you’ve had this pizza, you may seriously contemplate moving to Las Cruces.<\/span><\/p>\n

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Two Homemade Green Chile Meatballs and One Greco Spicy Linked Sausage<\/figcaption><\/figure>\n

11 September 2020<\/strong>:\u00a0 During our 2017 visit to the original Forghedaboudit in Deming, we thought the homemade meatballs were the very best we’ve ever had.\u00a0 That held true until our visit to Las Cruces.\u00a0 While the original meatballs which had enraptured me are still on the menu, the restaurant now also offers green chile meatballs<\/strong><\/em>, an improvement over something we though was as good as it could possibly get.\u00a0 In addition to two golf ball sized meat orbs, our plate included one Greco<\/strong> <\/a>spicy linked sausage.\u00a0 <\/span><\/p>\n

Chicago-based Greco and Sons are purveyors of some of the best sausage in the country.\u00a0 That sausage is even better blanketed by a wondrous green chile-infused sauce pairing the sweet acidity and rich sweetness of Roma tomatoes with the attention-grabbing heat of Hatch chile.\u00a0 These now are the best meatballs we’ve ever had and will probably remain so until Bob invents a new way to make the world’s greatest meatballs even better.\u00a0 A crispy “cracker-like” slice of Pecorino-Romano is worthy accompaniment.<\/span><\/p>\n

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Toasted Ravioli, Better Than You’ll Find in St. Louis<\/figcaption><\/figure>\n

11 September 2020<\/strong>: During my Air Force career, I had the opportunity to spend quite a bit of time in St. Louis where frequent visits to “The Hill<\/strong><\/a>” were practically mandatory.\u00a0 Famous for its Italian markets and restaurants as well as its world-class athletes (Yogi Berra and Joe Garagiola grew up there), its restaurants were reputed to have invented and perfected incomparable toasted or deep-fried ravioli.\u00a0 Until visiting Forghedaboudit, my favorite toasted ravioli were from Charlie Gitto’s<\/strong><\/a> whose version was named one of 33 iconic American foods<\/strong><\/a>.<\/span><\/p>\n

Forghedaboudit’s toasted ravioli<\/strong> <\/em>(four cheese ravioli hand-tossed in seasoned panko breadcrumbs toasted golden brown and served with the restaurant’s red sauce and Fontina) is fantastic!\u00a0 Texturally, it’s not quite al dente, offering both bite and chew.\u00a0 Pierce the raviolis and you’re rewarded with a four cheese blend that oozes creamy, sharp deliciousness.\u00a0 The red sauce is quintessentially an Italian comfort food, simple and satisfying in every way.<\/span><\/p>\n

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Cream of Asparagus Soup, the Best I’ve Ever Had!<\/figcaption><\/figure>\n

11 September 2020<\/strong>: Ludwig van Beethoven famously once said “only the pure of heart can make a good soup<\/em>.”\u00a0 Bob Yacone makes great soup, but not just one.\u00a0 He often doesn’t decide which soup to prepare on a particular day until that very morning and he doesn’t necessarily prepare it the same way (remember, in his pursuit of perfection, he’s constantly tweaking and changing things up).\u00a0 During our Deming visit, he enthralled us with New England clam chowder.<\/span><\/p>\n

Cream of asparagus soup<\/strong> <\/em>is, to put it mildly, not usually one of my Kim’s favorite soups, but she fell in love with Bob’s version.\u00a0 In fact, as Bob was trying to collect our plates so he could bring us something else, she nearly clawed him so she could have one more spoonful.\u00a0 This heavenly elixir is redolent with a pungent, licorice-like taste courtesy of tarragon.\u00a0 It’s tinged with spicy sausage disks.\u00a0 Instead of conventional croutons or crackers, crispy Fontina lends sharp undertones.\u00a0 This is a soup in which various components play with your taste buds, practically daring them not to be completely captivated.<\/span><\/p>\n

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Pernod Cream Sauce With Green Chile and Jumbo Shrimp<\/figcaption><\/figure>\n

11 September 2020<\/strong>: When we apprised Bob of our impending visit, he promised to serve a dish he had recently conceptualized, a dish he promised would be “guaranteed to be in the top 10 most memorable dishes you’ve ever eaten<\/em>.”\u00a0\u00a0 He also promised to\u00a0 “light up my taste buds to a proper level<\/em>.”\u00a0 Although your humble blogger is often inclined to creating lists, I’ve never compiled a top ten list of my most memorable dishes.\u00a0 It’s entirely possible, maybe even likely, that the Pernod cream sauce with green chile and jumbo shrimp<\/strong> <\/em>would be on that list.<\/span><\/p>\n

There were two elements of this dish that reminded me very much of fine Vietnamese cuisine.\u00a0 First was the jumbo shrimp with smoky notes reminiscent of charcoal grilling.\u00a0 As with every dish he conceives, Bob’s process for coaxing that wonderful charcoal grilled flavor is painstakingly meticulous.\u00a0 His process requires twice charring each shrimp among other detailed steps.\u00a0 Second is the Pernod itself with the anise, licorice-like flavor so prevalent in Vietnamese cuisine.\u00a0 Who would have thought these flavors would marry so wondrously with Hatch green chile, medallions of Greco spicy sausage and perfectly prepared cavatappi pasta?\u00a0 This will certainly be the first dish we order next time we visit Forghedaboudit.<\/span><\/p>\n

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NY Fish Fry<\/figcaption><\/figure>\n

11 September 2020<\/strong>: My dear friend Becky Mercuri<\/strong> <\/a>has often regaled me with tales of the fish fry culture in upstate New York where portion sizes approximate that of the whale which swallowed Jonah.\u00a0 From anyone else, I’d consider that just another “fish story” until witnessing Bob ferrying the NY Fish Fry<\/strong> <\/em>plate to our table.\u00a0 It made me wonder how many fishermen it took to reel that nine- or ten-inch haddock onto the boat.\u00a0 Compared to some of the anemic fish (usually with chips) we’ve had across the Land of Enchantment, this was a fish on steroids, a muscle-bound bully in a sea of .98 ounce weaklings.\u00a0 <\/span><\/p>\n

Across the United Kingdom where some 382 million pounds of fish are used on fish and chips dishes, the favorite fish among chefs is haddock.\u00a0 Though its texture isn\u2019t as flaky or tender as cod, its meat is considered to have more flavor, a slight sweetness that pairs well with the buttery flavor of the batter.\u00a0 Forghedaboudit’s beer-battered haddock is paired with homemade macaroni salad, homemade tartar sauce and fries.\u00a0 This is a fish and chips plate you’d actually be proud to serve–even to your friends in England.<\/span><\/p>\n

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16-Ounce Veal Chop (Photo Courtesy of Bob Yacone)<\/figcaption><\/figure>\n

11 September 2020<\/strong>: Remember that Dizzy Dean quote: \u201cIt ain’t braggin’ if ya’ can back it up<\/em>.\u201d\u00a0\u00a0 Bob Yacone isn’t bragging when he says Forghedaboudit serves the best steak in southern New Mexico, maybe in the entire state.\u00a0 He personally hand cuts each USDA Prime Angus New York strip which you can have unadorned or smothered in the restaurant’s award-winning green chile mushroom Alfredo sauce.\u00a0 It’s available in six- or ten-ounce slabs of perfectly marbled, intensely flavorful beef.\u00a0 <\/span><\/p>\n

Believe it or not, there may be something better than those nearly perfect New York strips.\u00a0 That would be the flawless sixteen-ounce bone-in Prime veal chop<\/strong> <\/em>sourced from Chicago.\u00a0 Guaranteed to sate every carnivore’s craving, the prime veal chops are incredibly delicious.\u00a0 Though expensive ($55 as of our visit), you should splurge for a cut of meat sure to inspire great dreams.\u00a0 You’re worth it!\u00a0\u00a0 Bob’s one-of-a-kind grilled veal is topped with white mushrooms and imported top-shelf Marsala from Italy.\u00a0 He personally guarantees it will be “one of the best dishes you’ve ever eaten<\/em>.”\u00a0 Remember, it’s not bragging when you can back it up.\u00a0 This prime veal chop can back up everything Bob raves about it.
\n<\/span><\/p>\n

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Italian Sub<\/figcaption><\/figure>\n

13 September 2020<\/strong>: We not only waddled out of Forghedaboudit fully sated (emphases on full), but with more than enough left-overs for more than six meals.\u00a0 Still, we couldn’t leave Las Cruces without enjoying one more meal at our favorite restaurant.\u00a0 Unlike our inaugural visit two days earlier, we didn’t want a Bacchanalian feast before undertaking a four-hour drive home.\u00a0 Our “small” lunch consisted of two types of wings and two Italian subs.<\/span><\/p>\n

The Lunch Encounter, a blog which purports to be “all things sandwich” poses the question “May-oh!\u00a0 Yay-oh or Nay-oh<\/strong><\/a>?” It’s a Jack Handey<\/strong><\/a>-level deep thought question sandwich-makers have pondered for generations, especially when discussing the Italian sub <\/strong><\/em>(pepperoni, ham, Genoa salami with lettuce, tomato, red pepper and Provolone cheese on a chewy Chicago roll).\u00a0 We pondered the question “mayo or no mayo” ourselves as we enjoyed our subs.\u00a0 For now, we’re yay-oh on may-oh…at least with these Italian subs, among the best we’ve had.<\/span><\/p>\n

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Peanut butter Mousse with whole chocolate dipped cannoli filled.<\/figcaption><\/figure>\n

11 September 2020<\/strong>: It’s not often you find a chef who’s equally adept at baking and creating desserts as he or she is with savory items. In Bob Yacone, desserts are just another challenge to surmount.\u00a0 To say we were surprised at the peanut butter mousse<\/strong> <\/em>with a whole chocolate-dipped filled cannoli is an understatement.\u00a0 As one of those rare guys who doesn’t like peanut butter desserts at all, it surprised me in triplicate.\u00a0 I wanted to match my Kim spoon-for-spoon in devouring this decadence in a goblet.\u00a0 Consider me “sold” on peanut butter desserts, at least this one.\u00a0 <\/span><\/p>\n

You’ll notice a rating of “27” for Forghedaboudit Southwest Italian, making it one of only two restaurants (Mary & Tito’s<\/strong> <\/a>is the other) across the Land of Enchantment to earn that distinction and placing it among my highest restaurants in the entire country.\u00a0 The Yacones have truly exceeded even their own lofty standards. The greatness that is Forghedaboudit is not just in my estimation.\u00a0 Since its launch, the restaurant has received 27 straight five-star ratings<\/strong> <\/a>(and nothing lower) on TripAdvisor.\u00a0 To my knowledge, that’s unprecedented!
\n<\/span><\/p>\n

FORGHEDABOUDIT SOUTHWEST ITALIAN<\/strong>
\n1338 Picacho Hills
\nLas Cruces, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 12 September 2020
\n1st VISIT: <\/strong>11 September 2020
\n<\/span># OF VISITS<\/strong>: 2
\nRATING<\/strong>: 27
\nCOST<\/strong>: $$ – $$$
\nBEST BET<\/strong>: Green Chile Alfredo Chicken Wings, Maple Bacon Wings, Green Chile Meatballs and Spicy Linked Sausage, Toasted Ravioli, Cream of Asparagus Soup, Pernod Cream Sauce With Green Chile and Jumbo Shrimp, NY Fish Fry, Veal Chop with Marsala Sauce, Imported Italian Handmade Chocolate covered Spumoni ice cream, Peanut butter Mousse with whole chocolate dipped cannoli filled, Italian Sub
\nREVIEW #1181 <\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Genius, it’s oft been said, is ninety-nine-percent perspiration and one-percent inspiration.\u00a0 Apply that equation to Bob Yacone and you’d be selling him far short.\u00a0 So would the cliche “giving one-hundred-percent.”\u00a0 Add a few more hundred percents–for heart, intellect, intuition and confidence–and you’d be approaching what makes him one of the most talented chefs in the Southwest. Let’s break down just a few of the aspects of the totality that is \u00fcber chef Bob Yacone. Let’s start with his intellect, both in strategic “big picture” thinking (such as pioneering the revolutionary Southwest Italian concept which we’ll discuss later) and in making day-to-day operational decisions.\u00a0 Bob is blessed with eidetic memory.\u00a0 He needs only to see a dish prepared or to taste…<\/p>\n","protected":false},"author":1,"featured_media":55891,"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":[1649,703,262,71,3568,141,68],"tags":[],"class_list":["post-55780","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-closed-in-2022","category-dog-friendly","category-closed","category-italian","category-las-cruces","category-new-mexico","category-pizza"],"yoast_head":"\nFORGHEDABOUDIT SOUTHWEST ITALIAN - Las Cruces, 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=55780\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"FORGHEDABOUDIT SOUTHWEST ITALIAN - Las Cruces, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Genius, it’s oft been said, is ninety-nine-percent perspiration and one-percent inspiration.\u00a0 Apply that equation to Bob Yacone and you’d be selling him far short.\u00a0 So would the cliche “giving one-hundred-percent.”\u00a0 Add a few more hundred percents–for heart, intellect, intuition and confidence–and you’d be approaching what makes him one of the most talented chefs in the Southwest. 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