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Best of Burque Restaurants

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Best of Burque Restaurants Voting is Closing Soon!

Let us know your favorite eats in the 505 before Sept. 20

By Robin Babb

Albuquerque’s restaurant scene is thriving, but that scene doesn’t grow and change without input from you, the diners. Which is why we have the Best of Burque Restaurants reader poll each year, so you can cast your votes for the best cocktail bar, the best pizza place, and the best green chile to be found in the city. This is the kind of thing that restaurants will print out and proudly display in their windows for years to come, so, y’know, don’t take it lightly.

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 May 19 - 25, 2011 
Ari LeVaux

Food for Thought

Chicken From Scratch

When the roosters get tough, the tough make coq au vin

By Ari LeVaux

Coq au vin, literally “rooster in wine,” is a recipe that can be simple or complex. My version is geared toward those starting with a big, tough old rooster in the yard, but it works with any chicken. An old hen would also do the trick, but I don't kill my hens. So that leaves the roosters, the meaner the better.

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Kitchen Manager Javier Aguilar, Owner Tim Harris and General Manager Daniel Meeker share a group hug.
Mina Yamashita

Mina's Dish

Great Waffles and the Hugs Are Free

By Mina Yamashita

Tim’s Place

What's guilt-free, sweet (but not too sweet) and guaranteed to improve your mood? I went to Tim's Place for the answer—a patented "Tim hug." You can meet Tim and enjoy a calorie-free hug at least five days a week.

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