Alibi V.16 No.24 • June 14-20, 2007 
The stuff that dreams are made of: chicken-fried steak dinner.

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 at new projects. Go here and here for first two installations.

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The stuff that dreams are made of: chicken-fried steak dinner.
Xavier Mascareñas

Restaurant Review

Murphy’s Mule Barn

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 is rumbling and 15 minutes of cooking time seems like an eternity. Second, there is elation. It’s sitting in front of you, you knock over a water glass to saw off that first bite and eat about half of the fritter as fast as possible. Then comes the “I’m-kinda-full-but-I’m-gonna-keep-going” phase. This turns into the final phase of glassy-eyed, heavy-breathing, hunched over and wondering if the last two bites will make you pass out in the car.

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Chowtown Restaurant Guide

A Taste of Thailand

At some point down the line Thai food became synonymous with comfort food for me. It was my family’s favorite dining out cuisine when I was young, and now I have a lot of good nostalgia wrapped up in the smell of lemongrass and curry. Tom kha gai, papaya salad and pad see ew are my go-to orders when I’m sick or just craving something warming and familiar, so I’ve visited most of the Thai spots in town to find some of my favorites of each. That GrubHub bill is getting a little out of control at this point, honestly.

Here’s a few of my favorite spots to order Thai in the Duke City. May they bring you many spicy tears and great evenings.

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