![]() ![]() | Native American Albuquerque Restaurants AlbuquerqueThe nickel slots are bright, noisy: Bien Shur is subdued, quiet, tasteful. The dining room is classy and beautiful but still comfortable, leaving diners to contemplate the wonderful contemporary cuisine and stunning views of the city and Sandia mountains. After your meal, you can head back downstairs into the casino scuffle for some live jazz in the Tlur P’a Lounge and a hand of video poker. (Alibi Staff, August 11, 2010) View/Add Reviews [ 1 ] Albuquerque - North Valley![]() Pueblo Harvest CaféMon-Thur: 8:00 a.m. - 8:30 p.m.
Fri-Sat: 8:00 a.m. - 9:00 p.m.
Sunday: 8:00 a.m. - 4:00 p.m. (subject to change) Full review: Culture is on the menu (12/11/2008) Two words: fry bread. Use this heaping hunk of pillowy-crisp carbs to sop up the best posole, mutton stew and huevos rancheros in the North Valley. Go check out what else they’re cooking up inside the Indian Pueblo Cultural Center. (Alibi Staff, August 11, 2010) View/Add Reviews [ 6 ] 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 ] |
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