Oct 20 - 26, 2005 

The Dish

All the News that's Fit to Eat

By Laura Marrich and Jennifer Wohletz

Gruet at the GrilleGruet Steakhouse and Wine Bar is just nine months old, but the success of the upscale steakhouse has prompted business partners Frank Marcello, Laurent Gruet and Farid Himeur to expand the Gruet brand to yet another restaurant. The Gruet Grille opened a few days ago in the old Café Bodega building (4243 Montgomery NE), which now boasts an oyster bar and several other renovations. The bistro-style menu pairs fresh fish and high-end comfort foods with an extensive collection of wines. For the time being, lunch is available from 11 a.m. until 2 p.m., with dinner service from 5 to 10 p.m. Call 888-7004 for reservationsand let us know what you think!

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Johnny Orr
Wes Naman

Chewing the Fat

Johnny Orr

An interview with the Chef/Owner of the Relish sandwich shops

By Laura Marrich

Johnny Orr has been turning people on to gourmet sandwiches, salads and cheeses for well over a year at his casual, yet sophisticated, little sandwich shop in the Northeast Heights. Now, after months of careful preparation, Relish is finally (finally!) open for business at its second location in downtown Albuquerque. I took Chef/Owner Johnny out for a celebratory after-work drink at the Anodyne and made him talk to me about food. He eventually got wise that the small mechanical device on the bar was not a cell phone, but, in fact, a micro-cassette recorder. He was being interviewed.

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Howley’s “warm and inviting earth tones,” wall hangings by  Corrales artist Stephen Bennett
Wes Naman

Restaurant Review

Howley's Place: An American Bistro

"Get ripped" with Tia and Bill

By Jennifer Wohletz

Hot dogs could be the new California Rolls. And chef extraordinaire Bill Howley of the newly-revamped Howley's Place can cook a lean, mean, old-school dog so good that Chicago itself should take note. His lovely wife and co-owner Tia is a superb sommelier with a smile for every diner at no extra charge.

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