{"id":67124,"date":"2024-06-11T00:01:58","date_gmt":"2024-06-11T06:01:58","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=67124"},"modified":"2026-04-06T12:59:02","modified_gmt":"2026-04-06T18:59:02","slug":"377-brewery-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=67124","title":{"rendered":"377 Brewery – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
The 377 Brewery on Yale Just North of Gibson<\/figcaption><\/figure>\n

Could have. \u00a0Would have. \u00a0Should have. \u00a0These are perhaps the three saddest statements a coach can utter about the team he or she leads. \u00a0 Essentially, that coach is saying “we’re not good enough,” “having potential is not enough” <\/em>and “moral victories don’t count<\/em>.” \u00a0In 1987, Jim Mora, coach of the perpetually woeful New Orleans Saints addressed the media after a close loss to the San Franciso 49ers. \u00a0“Could’ve, should’ve, would’ve<\/em>,” he declared, “I’m tired of saying “could’ve<\/em>..” \u00a0His fiery diatribe lit a fire under his Saints which proceeded to go on a nine game winning streak.<\/p>\n

Could have. \u00a0Would have. \u00a0Should have. \u00a0These are sad statements, too, for restaurant owners whose chef or wait staff have an off day. \u00a0Sure, it happens, but the very best restaurants–those whose guests return strive to minimize–or eliminate off days. \u00a0They realize it only takes one bad day to lose a potential loyal guest. \u00a0Not all guests are forgiving. \u00a0Many will weaponize social media to vent against that restaurant. \u00a0They’ll dissuade friends and colleagues from visiting. \u00a0I’ve always contended that no restaurateur or chef sets out to serve bad food, but sometimes it does happen.<\/p>\n

\"\"
The Interior of the 377 Brewery<\/figcaption><\/figure>\n

I try not to let Gil’s Thrilling… become a bully pulpit against things I don’t like and I’ll never disparage anyone for having a bad day– especially in the mean-spirit manner so prevalent on the blogosphere. \u00a0So, in my review of the 377 Brewery I will share what we didn’t like and how it can be made right. \u00a0I won’t call the chef any names nor will I wish foul things befall that chef. \u00a0For those of you who believe I “never say anything mean” about a restaurant, this is about as close as it gets. \u00a0No name-calling. \u00a0No mean-spirited venting. \u00a0My hope is that my feedback will be seen as constructive and in the spirit of trying to improve what can be a very good product.<\/p>\n

First, a little background about the 377 Brewery. \u00a0The Brewery’s website indicates “The 377 is defined by it’s tribute to Kirtland AFB and all of the valued service it has provided to Albuquerque, NM and the surrounding areas<\/em>!” \u00a0Indeed, 377 is the numerical designation of Kirtland’s 377th Air Base Wing. \u00a0Most tenant units on base also bear the 377 designation. \u00a0The Brewery may not be directly associated with Kirtland, but both of the owner’s parents served in the Air Force. \u00a0As such walls are festooned with shadow boxes housing the United States flag as well as other Air Force memorabilia. \u00a0As an Air Force retiree, it made me very proud.<\/p>\n

\"\"
Smothered Tortilla Burger<\/figcaption><\/figure>\n

The 377 Brewery is located on Yale just north of Gibson. \u00a0It’s in relatively close proximity to Kirtland, but closer still to the Sunport and to both the University of New Mexico (UNM) and the Central New Mexico Community College (CNM). \u00a0Also in close proximity are a number of hotels. \u00a0With such a potential guest draw, it behoves the Brewery to serve great food in addition to its award-winning adult libations and fun ambiance. \u00a0In terms of ambiance, the Brewery looks like an unfinished project with exposed duct work and insulation on the ceiling and lots of unframed wood on the walls. \u00a0It’s got two patios, one facing East and the other facing West.<\/p>\n

For those of us who would visit a brewery for the food (and no, that’s not like buying Playboy for the articles), \u00a0377 Brewery has a scratch kitchen (a kitchen in which the cook prepares all the food from scratch). \u00a0Normally that’s an implied promise for good food. \u00a0The menu does have some compelling offerings and one of my former Kirtland colleagues gives the 377 Brewery an Air Force two thumbs-up. \u00a0For our inaugural visit, we were joined by our friend Linda Johansen, a fellow gastronome whose opinion on food I trust more than just about anyone else’s.<\/p>\n

\"\"
Green Chile Cheeseburger<\/figcaption><\/figure>\n

So, what prompted the “would have, could have, should have” diatribe with which I started this review? \u00a0Those three terms pretty much define and describe my entree, a smothered tortilla burger <\/strong><\/em>(green chile cheeseburger wrapped in a flour tortilla, smothered with red or green chile (I had both), topped with lettuce, tomatoes, onions and French fries. \u00a0Seriously, it’s a burger that could have been great. \u00a0It should have been great! \u00a0Only one thing prevented it from being great, but it’s the one thing that matters most on any burger. \u00a0The beef patty was incinerated–nearly charcoal-like. \u00a0There was nary any hint of moistness. \u00a0I should have, could have and would have sent it back, but with only one enthusiastic \u00a0server trying to take care of a roomful of guests, it would have taken more time than we wanted to invest.<\/p>\n

Linda ordered a more conventional green chile cheeseburger,\u00a0<\/strong><\/em>albeit one called the “Hot Ass Booty Burger<\/strong><\/em>” (described on the menu as “our classic burger with spicy green chile). \u00a0Aside from the burgers redundant name and green chile that wasn’t especially piquant, the burger was rather desiccated, too. \u00a0It wasn’t quite as well-done as the smothered tortilla burger, but if it had any moistness, you would need a divining rod to find it. \u00a0Again, this was an exemplar of could have.<\/div>\n

\"\"
Grilled Chicken Salad<\/figcaption><\/figure>\n

My Kim doesn’t particularly like burgers so she ordered a chicken salad<\/strong><\/em> (mixed greens, Mandarin oranges, craisins, tomatoes, chicken drizzled with a raspberry vinaigrette) that isn’t on the menu. \u00a0This salad, too, could have been great…if only the chicken wasn’t so dry and leathery. \u00a0There’s no doubt the commonality among every item we ordered is proteins overdone to the point of a New Mexico summer dryness. \u00a0It’s something a scratch kitchen can and should fix!<\/p>\n

There you have it–the closest you’ll read on Gil’s Thrilling… to a mean-spirited review. \u00a0There’s no malice toward the 377 Brewery. \u00a0To the contrary, I look forward to returning someday to determine if our inaugural visit was an anomaly. \u00a0I suspect it was.<\/p>\n

377 Brewery<\/strong>
\n2027 Yale, S.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 916-0331
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 9 June 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>:
\nREVIEW #1401<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Could have. \u00a0Would have. \u00a0Should have. \u00a0These are perhaps the three saddest statements a coach can utter about the team he or she leads. \u00a0 Essentially, that coach is saying “we’re not good enough,” “having potential is not enough” and “moral victories don’t count.” \u00a0In 1987, Jim Mora, coach of the perpetually woeful New Orleans Saints addressed the media after a close loss to the San Franciso 49ers. \u00a0“Could’ve, should’ve, would’ve,” he declared, “I’m tired of saying “could’ve..” \u00a0His fiery diatribe lit a fire under his Saints which proceeded to go on a nine game winning streak. Could have. \u00a0Would have. \u00a0Should have. \u00a0These are sad statements, too, for restaurant owners whose chef or wait staff have an off day.…<\/p>\n","protected":false},"author":1,"featured_media":67131,"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":[440,21,697,703,141,5647],"tags":[4053,4051,4054,842,4052,4058,4061,4056,4057,4055],"class_list":["post-67124","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-brewery-pub","category-dog-friendly","category-new-mexico","category-rating-n-r","tag-eat-local","tag-377-air-base-wing","tag-drink-local","tag-green-chile-cheeseburger","tag-kirtland-air-force-base","tag-linda-johansen","tag-review-1401","tag-scratch-kitchen","tag-smothered-tortilla-burger","tag-yale"],"yoast_head":"\n377 Brewery - 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=67124\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"377 Brewery - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Could have. \u00a0Would have. \u00a0Should have. \u00a0These are perhaps the three saddest statements a coach can utter about the team he or she leads. \u00a0 Essentially, that coach is saying “we’re not good enough,” “having potential is not enough” and “moral victories don’t count.” \u00a0In 1987, Jim Mora, coach of the perpetually woeful New Orleans Saints addressed the media after a close loss to the San Franciso 49ers. \u00a0“Could’ve, should’ve, would’ve,” he declared, “I’m tired of saying “could’ve..” \u00a0His fiery diatribe lit a fire under his Saints which proceeded to go on a nine game winning streak. 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