Murphy’s Mule Barn Review Bigger Is Better There are several distinct phases that occur when you eat a chicken-fried steak. First is the anticipation. The order is placed, the tummy-tum [...] Jennifer Wohletz \ Jun 14, 2007 Read More The stuff that dreams are made of: chicken-fried steak dinner. (Xavier Mascareñas)
The Dish New Perennial Favorites, Part Three —This edition of "The Dish" is devoted to established Albuquerque chefs who are stepping up to the range [...] Laura Marrich \ Jun 14, 2007 Read More
Giovanni’s Pizzeria Review Thinner Is Better My first theater experience was in 1986, when I was marched to an off-Broadway production of Animal Farm with several of my classmates. [...] Jennifer Wohletz \ Jun 07, 2007 Read More Giovanni's dishes out a mammoth half-Napoli, half-pepperoni-and-green-chile pizza. (Xavier Mascareñas)
New Grapes On The Block Sampling The Wine At Brasserie La Provence French wine is by far my favorite—a bad French Bordeaux is better than a good California Meritage, and a stinky Burgundy is better [...] Andres Torrez \ Jun 07, 2007 Read More Shannon Walker, a manager at Brasserie La Provence, chats with a customer after filling his glass. (Xavier Mascareñas)
The Dish New Perennial Favorites, Part Two— This multipart edition of "The Dish" is devoted to established Albuquerque chefs who are stepping up to the [...] Laura Marrich \ Jun 07, 2007 Read More
The Dish New Perennial Favorites, Part One— It should be enough that chefs work punishing, 80-hour weeks and still manage to create beautiful plates of [...] Laura Marrich \ May 31, 2007 Read More
Doña Pepa Mexican Restaurant Review Whip It Good “What do you put in this stuff, crack?!” I asked restaurant co-owner Hector Alcarez while peering at the ice left at the bottom [...] Jennifer Wohletz \ May 31, 2007 Read More Doña Pepa Mexican Restaurant is the place to go for high-quality Mexican chow. (Tabatha Roybal)
Rising Star Chinese Eatery Review Solid, Reliable ... And Predictable Sometimes a girl needs something solid, reliable, even predictable, be it Chinese food or a nice guy. Before the age of 25, a [...] Jennifer Wohletz \ May 24, 2007 Read More Buddha looks on approvingly as Rising Star’s owner tends to business. (Xavier Mascareñas)
Ask Chef Boy Ari Q: Dear Chef Boy Ari,My German grandmother always had washing machine-sized rhubarb plants, with massive red and green stalks and leaves the size [...] Chef Boy Ari \ May 24, 2007 Read More
Fortune In A Bottle What Your Drink Really Says About You We all have our favorite drinks, but did you ever stop to think those drinks may point to omens that describe you and [...] Jessica Cassyle Carr and Laura Marrich \ May 17, 2007 Read More
