{"id":65362,"date":"2023-12-28T00:01:00","date_gmt":"2023-12-28T06:01:00","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=65362"},"modified":"2026-04-06T09:46:48","modified_gmt":"2026-04-06T15:46:48","slug":"the-chuck-box-tempe-arizona","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=65362","title":{"rendered":"The Chuck Box – Tempe, Arizona"},"content":{"rendered":"
\n
\"\"
Nestled Among The Altitudinous Skyscrapers in the ASU area<\/figcaption><\/figure>\n

“I’ll have the great big one<\/em>,” the barrel-chested behemoth behind me chortled. \u00a0One of his companions, a bookish nerd followed up with “I’ll have the big one<\/em>.” \u00a0Not to be outdone, several male Arizona State University (ASU) students took turns ordering either the “great big one<\/em>” or the “big one<\/em>.” \u00a0Each order was followed by raucous laughter as if they were the first students ever to place their orders for burgers named for their respective sizes (the burgers, not the students’ manhood). \u00a0Not one of them dared ask for “the little one<\/em>” for fear of being humiliated or even ostracized by their fellows. \u00a0“What a brilliant marketing strategy!<\/em>,” I thought as I, too, ordered a “great big one<\/em>” even though I wasn’t that<\/em> hungry<\/p>\n

\"\"
Mimicing McDonald’s. Actually the Chuckbox Probably Serves 278 Burgers Per Minute<\/figcaption><\/figure>\n

The great big one, as you may have surmised, is the biggest burger available at The Chuckbox, an ASU area institution and one of the oldest businesses in Downtown Tempe. \u00a0Now in operation for nearly half a century, it’s been continuously owned by Frank, formerly an executive for a now defunct burger chain. \u00a0When the chain wanted him to move, Frank decide to remain in Phoenix to focus on his family, and create a new, and completely different, family hamburger restaurant.\u00a0 His creation, The Chuckbox, helped pioneer the concept of having customers watch as their food cooks over a mesquite grill. Chuckbox was also probably one of the very first restaurants in the Valley to introduce the idea of an open condiment table, where you can put anything you want on your burger, as long as you \u201cplay it fair.\u201d<\/p>\n

\"\"
Old West Wagon on the West Side of The Chuckbox<\/figcaption><\/figure>\n

If photos of The Chuckbox’s interior are conspicuous by their absence, it’s because the restaurant is perpetually so crowded that you’re bound to photograph someone’s nostrils instead of the dining room. \u00a0As soon as you enter the restaurant, you’ll find yourself in line. \u00a0Don’t have cash on hand? \u00a0There’s an ATM on the premises; it’s on the way to the “exhibition kitchen” where you can watch your burgers being prepared on a unique grill contraption that sits above a charcoal pit. \u00a0The grill rises and lowers with the turn of a wheel. \u00a0By the way, you’ll be asked for your order while you’re still in line, as much as ten-deep in line. \u00a0As you place your order, the “order taker” will begin the process of somehow managing dozens of orders. \u00a0He won’t imbibe nearly as much smoke as the guy who’s actually flipping the burgers, but it’s likely both of them smell like burgers when they get home.<\/p>\n

\"\"
The Chuckbox’s Unique Char-Grilling Contraption<\/figcaption><\/figure>\n

While The Chuckbox may be thought of as a college hang-out, its many accolades and “best of” awards festoon the walls. \u00a0Serious burgerphiles will find something to love, too. \u00a0In the First We Feast site, George Motz, one of the country’s most respected and admired burger experts compiled a list celebrating “the best burgers from each of the 50 states<\/a><\/strong>.” \u00a0His favorite burger from Arizona comes from The Chuckbox. \u00a0Here’s some sage advice from George: “On the search for great burgers you should always consider the joints close to large colleges. The Chuckbox sits in the bosom of ASU and cranks out a ton of burgers for hungry students, all of them cooked on an open pit fire fed by charcoal and mesquite. Avoid the copious burger options and get the smoky Tijuana Torpedo with pepper jack cheese and mild green chiles<\/em>.”<\/p>\n

Locals, such as Phoenix Magazine, love The Chuckbox, too. \u00a0Here’s their assessment of just one of the Box’s burgers: \u201cThe Big One\u201d is the way to go. The 1\/3-pound patty barely fits the big, puffy, Aunt Hattie\u2019s brand bun. I requested medium-rare beef, and considering the large circumference and resulting thinness of the patty, it came very close. Infused with the distinct taste of char-grilling, it achieves the burger ideal: extremely juicy meat, the perfect mesh of toppings, and softly draping cheese<\/em>.”<\/p>\n

\"\"
Hot Dog<\/figcaption><\/figure>\n

It’s no exaggeration that I’ve driven past The Chuckbox fifty times before finally deciding to stop. \u00a0It helped that Arizona State was on a winter break and a parking spot could be found within half a mile of the restaurant. \u00a0Both the line and the spoken volume (the equivalent of four F-16s reving their engines) almost dissuaded me from staying, but community service often comes with a price. \u00a0Unlike collegiate diners and their friends, I ordered the Really Big One<\/em><\/strong> (1\/2-pound of specially ground beef) and onion rings without chuckling. \u00a0Adorned with American cheese draped over the beef like a molten blanket, the beef did indeed have a terrific flavor compounded by the char-broiling process. \u00a0My only additives were onions and mustard. \u00a0Nothing more was needed.<\/p>\n

My Kim’s choice was the hot dog<\/em><\/strong> which surprisingly didn’t have any descriptive adjectives attached to it. \u00a0Otherwise sophomoric sophomores and jaunty juniors would probably be ordering “the really long one” to the raucous tone of more laughter. \u00a0As with the burgers, the hot dogs are charcoal broiled and are imbued with a smoky char. \u00a0There’s nothing like charcoal broiled hot dogs as The Chuckbox and Ted’s Hot Dogs<\/a><\/em><\/strong> have proven. \u00a0Hot dogs are served in the Aunt Hattie’s bun used on burgers. \u00a0It’s topped with sesame seeds and has a designer bread sheen and flavor.<\/p>\n

\"\"
The Really Big One With Onion Rings<\/figcaption><\/figure>\n

There are many really big reasons The Chuckbox is so popular among ASU students and denizens of the Valley of the Sun. \u00a0We discovered only two of them.<\/p>\n

The Chuckbox<\/strong>
\n202 E University Drive
\nTempe, Arizona<\/strong>
\n(480) 968-4712
\nWebsite<\/a><\/strong> | Facebook Page<\/a><\/strong>
\nMOST RECENT VISIT<\/strong>: 28 December 2023
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $
\nBEST BET<\/strong>: The Big One, Hot Dog, Onion Rings
\nREVIEW #1369<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“I’ll have the great big one,” the barrel-chested behemoth behind me chortled. \u00a0One of his companions, a bookish nerd followed up with “I’ll have the big one.” \u00a0Not to be outdone, several male Arizona State University (ASU) students took turns ordering either the “great big one” or the “big one.” \u00a0Each order was followed by raucous laughter as if they were the first students ever to place their orders for burgers named for their respective sizes (the burgers, not the students’ manhood). \u00a0Not one of them dared ask for “the little one” for fear of being humiliated or even ostracized by their fellows. \u00a0“What a brilliant marketing strategy!,” I thought as I, too, ordered a “great big one” even though I wasn’t that hungry The great big one, as you may have surmised, is the biggest burger available at The Chuckbox, an ASU area institution and one of the oldest businesses in Downtown Tempe. \u00a0Now in operation for nearly half a century, it’s been continuously owned by Frank, formerly an executive for a now defunct burger chain. \u00a0When the chain wanted him to move, Frank decide to remain in Phoenix to focus on his family, and create a new, and…<\/p>\n","protected":false},"author":1,"featured_media":65364,"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":[28,25,703,5647,553],"tags":[3545,3549,809,3547,3546,2080,3548,1122,1119],"class_list":["post-65362","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arizona","category-burgers","category-dog-friendly","category-rating-n-r","category-across-america","tag-arizona-state-university","tag-atm","tag-burgers","tag-cash-only","tag-char-grilled","tag-chicken-sandwiches","tag-condiment-bar","tag-fries","tag-hot-dogs"],"yoast_head":"\nThe Chuck Box - Tempe, Arizona - 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=65362\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Chuck Box - Tempe, Arizona - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“I’ll have the great big one,” the barrel-chested behemoth behind me chortled. \u00a0One of his companions, a bookish nerd followed up with “I’ll have the big one.” \u00a0Not to be outdone, several male Arizona State University (ASU) students took turns ordering either the “great big one” or the “big one.” \u00a0Each order was followed by raucous laughter as if they were the first students ever to place their orders for burgers named for their respective sizes (the burgers, not the students’ manhood). \u00a0Not one of them dared ask for “the little one” for fear of being humiliated or even ostracized by their fellows. \u00a0“What a brilliant marketing strategy!,” I thought as I, too, ordered a “great big one” even though I wasn’t that hungry The great big one, as you may have surmised, is the biggest burger available at The Chuckbox, an ASU area institution and one of the oldest businesses in Downtown Tempe. \u00a0Now in operation for nearly half a century, it’s been continuously owned by Frank, formerly an executive for a now defunct burger chain. \u00a0When the chain wanted him to move, Frank decide to remain in Phoenix to focus on his family, and create a new, and…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=65362\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-12-28T06:01:00+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-06T15:46:48+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2023\/12\/ChuckBox02-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2282\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65362#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65362\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/28268e3f2056794f14f3b1b033bf5cbd\"},\"headline\":\"The Chuck Box – Tempe, Arizona\",\"datePublished\":\"2023-12-28T06:01:00+00:00\",\"dateModified\":\"2026-04-06T15:46:48+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65362\"},\"wordCount\":1050,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65362#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2023\\\/12\\\/ChuckBox02-scaled.jpeg\",\"keywords\":[\"Arizona State University\",\"ATM\",\"Burgers\",\"Cash Only\",\"Char Grilled\",\"Chicken Sandwiches\",\"Condiment Bar\",\"Fries\",\"Hot Dogs\"],\"articleSection\":[\"Arizona\",\"Burgers\",\"Dog Friendly\",\"Rating: N\\\/R (Not Rated)\",\"United States\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65362#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65362\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65362\",\"name\":\"The Chuck Box - Tempe, Arizona - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65362#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65362#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2023\\\/12\\\/ChuckBox02-scaled.jpeg\",\"datePublished\":\"2023-12-28T06:01:00+00:00\",\"dateModified\":\"2026-04-06T15:46:48+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65362#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65362\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65362#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2023\\\/12\\\/ChuckBox02-scaled.jpeg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2023\\\/12\\\/ChuckBox02-scaled.jpeg\",\"width\":2282,\"height\":2560},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65362#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"The Chuck Box – Tempe, Arizona\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,526 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/28268e3f2056794f14f3b1b033bf5cbd\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"The Chuck Box - Tempe, Arizona - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=65362","og_locale":"en_US","og_type":"article","og_title":"The Chuck Box - Tempe, Arizona - Gil's Thrilling (And Filling) Blog","og_description":"“I’ll have the great big one,” the barrel-chested behemoth behind me chortled. \u00a0One of his companions, a bookish nerd followed up with “I’ll have the big one.” \u00a0Not to be outdone, several male Arizona State University (ASU) students took turns ordering either the “great big one” or the “big one.” \u00a0Each order was followed by raucous laughter as if they were the first students ever to place their orders for burgers named for their respective sizes (the burgers, not the students’ manhood). \u00a0Not one of them dared ask for “the little one” for fear of being humiliated or even ostracized by their fellows. \u00a0“What a brilliant marketing strategy!,” I thought as I, too, ordered a “great big one” even though I wasn’t that hungry The great big one, as you may have surmised, is the biggest burger available at The Chuckbox, an ASU area institution and one of the oldest businesses in Downtown Tempe. \u00a0Now in operation for nearly half a century, it’s been continuously owned by Frank, formerly an executive for a now defunct burger chain. \u00a0When the chain wanted him to move, Frank decide to remain in Phoenix to focus on his family, and create a new, and…","og_url":"https:\/\/www.nmgastronome.com\/?p=65362","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2023-12-28T06:01:00+00:00","article_modified_time":"2026-04-06T15:46:48+00:00","og_image":[{"width":2282,"height":2560,"url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2023\/12\/ChuckBox02-scaled.jpeg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"6 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=65362#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=65362"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/28268e3f2056794f14f3b1b033bf5cbd"},"headline":"The Chuck Box – Tempe, Arizona","datePublished":"2023-12-28T06:01:00+00:00","dateModified":"2026-04-06T15:46:48+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=65362"},"wordCount":1050,"commentCount":0,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=65362#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2023\/12\/ChuckBox02-scaled.jpeg","keywords":["Arizona State University","ATM","Burgers","Cash Only","Char Grilled","Chicken Sandwiches","Condiment Bar","Fries","Hot Dogs"],"articleSection":["Arizona","Burgers","Dog Friendly","Rating: N\/R (Not Rated)","United States"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=65362#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=65362","url":"https:\/\/www.nmgastronome.com\/?p=65362","name":"The Chuck Box - Tempe, Arizona - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=65362#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=65362#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2023\/12\/ChuckBox02-scaled.jpeg","datePublished":"2023-12-28T06:01:00+00:00","dateModified":"2026-04-06T15:46:48+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=65362#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=65362"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=65362#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2023\/12\/ChuckBox02-scaled.jpeg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2023\/12\/ChuckBox02-scaled.jpeg","width":2282,"height":2560},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=65362#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"The Chuck Box – Tempe, Arizona"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,526 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/28268e3f2056794f14f3b1b033bf5cbd","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/65362","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=65362"}],"version-history":[{"count":11,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/65362\/revisions"}],"predecessor-version":[{"id":65541,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/65362\/revisions\/65541"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/65364"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=65362"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=65362"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=65362"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}