![]() | AlbuquerqueEl Bruno's Restaurante Y CantinaMonday-Wednesday 11 am -9 pm
Thursday-Saturday 11 am-10 pm
Sunday 9 am-9 pm (subject to change) $$ • Vegetarian Available • Booze Served • Full Bar • Catering • Take Out / To-Go • Live Music • Outdoor Patio • Lounge New Mexican food in the Garduño’s vein—plus burgers and booze—in a bucolic valley setting. In fact, El Bruno’s does indeed occupy the site (and, one might assume, the demographic) of the former North Valley Garduño’s. (Alibi Staff, April 10, 2013) Add a Review Albuquerque - Nob Hill![]() Zinc Wine Bar & BistroWeekend Brunch
Sat & Sun 11am-2:30pm
Afternoon Intermezzo
Mon-Sat 3pm-5pm
Dinner
Sun-Thur: 5pm-10pm
Fri-Sat: 5pm-11pm
Cellar Bar
Mon-Sat: 5pm-1am
Sun: 5pm-11pm (subject to change) Full review: A tale of two restaurants (12/20/2007) Best Wine Bar winners in 2008’s Best of Burque poll, Zinc is a delightfully renovated historic space in Nob Hill, reborn as an upscale restaurant serving elegant American food with noticeable French inspiration. Thirsty? Don't miss the mocha, with “Zinc” written in chocolate syrup, or the wonderful selection of wines by the glass. Downstairs, the wine bar attracts a younger crowd for drinks and music. (Alibi Staff, August 11, 2010) View/Add Reviews [ 4 ] Albuquerque - Uptown![]() Cool Water Fusion RestaurantMonday-Saturday lunch: 11am-2pm
Monday-Thursday dinner: 4:30-8pm
Friday-Saturday dinner: 4:30-9pm
Monday-Saturday Happy Hour: 4-6pm
Sunday brunch: 10am-2pm (subject to change) $$$ • Vegetarian Available • Booze Served • Wine Bar • Catering • Take Out / To-Go • Outdoor Patio • Wireless Internet Read more: Mina's Dish: A first taste of Cool Water Fusion Restaurant (8/12/2010) Proprietor/Chef Glenn Williams, formerly of the Indian Pueblo Cultural Center’s Pueblo Harvest Café and Bakery, uses sustainable planning from the tablecloths (no throwaway paper) to the local produce. Shopping daily keeps waste to a minimum and ingredients are fresh. The menu's big flavors are expressed through braises, sauces, salsas and garnishes from the world over. Don’t be surprised to find a roasted corn salsa sharing the plate with beurre blanc or a boneless Idaho rainbow trout stuffed with crab and wrapped in bacon. But be warned: While the menu may sound familiar, the chef plays fast and loose with his interpretation of some dishes such as the Osso buco made with turkey and garnished with chimichurri. The menu is a work in progress as new ingredients and new ideas emerge. Recent decor incorporates an artistic interpretation of a running stream on the floor where there used to be a row of booths, a spacious arrangement that allows for larger parties at table seating. (Alibi Staff, September 3, 2010) View/Add Reviews [ 3 ] |
|
|
home | feature | news
| film
| music
| art
| food
| classifieds
| personals
| staff
| lo-fi
| search
© 1996-2013 Weekly Alibi webmaster@alibi.com Mobile version | ||