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Three pounds. No, that's not how much you'll gain when you eat at the recently opened Claim Jumper - we think you'll probably gain more if you clean your plates.
Three pounds is how much one...
Three pounds. No, that's not how much you'll gain when you eat at the recently opened Claim Jumper - we think you'll probably gain more if you clean your plates.
Three pounds is how much one slice of the Chocolate Motherlode Cake weighs.
One slice; 3 pounds.
That's a lot of poundage for a piece of cake.
Size does matter at Claim Jumper, and the home office of the Irvine, Calif.-based chain restaurant clearly feels that bigger is better.
So, that cake. And the sweet buttermilk biscuits, flaky and luscious and the size of a flattened bowling ball. Almost, anyway.
And the dinners. And lunches. And especially the Widow Maker Burger ($10.95).
We knew it was trouble when it came to the table one lunchtime visit. There was no way to pick this baby up to eat it. So we took out the onion rings. Still too big. Then the avocado. Too big. The tomato. Nope. Finally, we resorted to eating the juicy burger - also loaded down with cheddar, smoky bacon, lettuce and relish all on a toasted bun - with a knife and fork.
We're glad we did, mind you, but whew!
Ditto the sea bass lunch ($13.95). A thick chunk of sea bass cooked to moist perfection was sauteรฉd then braised in a not-too-spicy tomato broth. It was hard to imagine eating this and then doing anything but taking a nap.
Starchy excess is also the Claim Jumper way. The slightly overdone rotisserie chicken lunch ($10.95) came with creamy mashed potatoes and pretty blah garlic cheese toast.
The fried chicken dinner ($14.95) is served on a biscuit, with another on the side, mashed potatoes and cream gravy. A little artery clogging, anyone? The chicken - boneless breasts - was moist with a crisp but bland crust. That gravy was bland, too - it needed lots of salt and pepper. But frankly, we've become such fans of the biscuits we forgave them.
Comfort food is big at Claim Jumper. In addition to the fried chicken, there are items such as spaghetti and meatballs; liver and bacon (hey, that's comfort food to some people); and meatloaf.
That meatloaf ($13.95), served with potatoes mashed with their skins still on (we like that) and - yup - a biscuit, was underseasoned.
And that's perhaps the biggest problem with Claim Jumper. In an effort to please most or all of the more than 500 folks who can pack into this restaurant at one time, food is underseasoned. Bland. It's not bad food. Just not exciting food. OK, except for the biscuits.
Claim Jumper has high ceilings, an impressive antler chandelier, lights that echo lanterns carried in mines, and lots and lots of seats. Which means lots and lots of noise.
It also almost always has a long line loaded with people carrying little beepers waiting to get the signals that their tables are ready. They wait and wait and wait.
They must have heard about the buttermilk biscuits.
And the Chocolate Motherlode Cake ($7.95). Dense and moist, it's dotted with walnuts and topped with a fudgy, gooey frosting. And oh, yes - did we mention it was 3 pounds?
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Here are some things we recently learned at Li'l Abner's Steakhouse:
"Doug rules and rocks."
"Gwynne loves Tony."
And . . . "Paper towels are a good invention by mankind."
The...
Here are some things we recently learned at Li'l Abner's Steakhouse:
"Doug rules and rocks."
"Gwynne loves Tony."
And . . . "Paper towels are a good invention by mankind."
The handwriting was on the red-brick walls. On the distressed wood doors. On the fireplace mantel. On the paper towel dispenser.
Along with license plates from around the country and Western art, pearls of wisdom have been jotted down on the walls ever since - well, we think ever since the building was a Butterfield Express stage stop back in the early 1800s.
It seems that way, anyway.
It's been a restaurant, however, since just 1947. One that cowboys, cowgals and many steak lovers in these parts have flocked to.
Reading the walls of the many rooms in the restaurant is just a small part of the Li'l Abner's experience.
The biggest and best part: the steaks, cooked exactly the way you order 'em over a flaming mesquite fire. If the evening is warm enough, you might opt for sitting at a picnic table on the expansive patio, where you can watch the cooks hover over the massive grill, feeding it mesquite when needed, and expertly tending the steaks, chicken and ribs until just the right moment.
You won't get as much writing on the outside walls, but these are the trade-offs we must make in life.
In reality, however, it doesn't matter where you sit to chow down on the steaks. One bite and you'll be sent into your own world, anyway.
At least that's true for the 2- pound porterhouse ($33.95). It came to the table sizzling, with dark, crispy marks on the outside from the grilling, which had seared in all the juices.
It was at least 2 inches thick, cooked the requested rare, and tender enough to cut easily with a knife.
The steak smacked with flavor thanks to the well-marbled meat and the time it spent over that mesquite wood, which gave it a smoky, slightly sweet taste.
There's something about biting into a steak that's crusty on the outside - and silky and juicy on the inside - that just thrills. Unless you're a vegetarian, of course.
Equally enticing are the baby back ribs ($21.95 for a rack). Pick up a rib, and the pork just falls off the bone. It, too, has an enhanced flavor thanks to the mesquite. And thanks, too, to the sauce served on the side, which leans toward hot and is a tad tangy (courtesy of vinegar).
The half-a-chicken ($13.95) was a moist bird, marinated in a subtle teriyaki and baked before it's thrown on the grill to be finished. It comes to the table with a slightly dark, crisp skin and an enhanced flavor thanks again to the mesquite.
With each meal comes a salsa fresca kissed with heat and cilantro; tender ranch beans; iceberg lettuce salads; and thick slices of toasted white bread with lots of garlic on them. The bread is blah, the salads ho-hum, but the tasty salsa and beans were devoured. Not only were they a good marriage with the meat, they underscored the "yeehaw, it's rodeo week" ambience.
The waitress swore by the desserts, explaining that they are made there. And that the ice cream is the best she's ever had. Honest.
We opted for the cherry cobbler ($3.50), fat with cherries, laced with cinnamon, and sitting on a flaky crust. Raves were in order.
Service is friendly and efficient. The food is cooked to order. The cowboy feel is real. And those walls, those walls. We love those walls.
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Stuff a tortilla too full and watch your convenient "wrap" sandwich fall to pieces.
If you're eating and driving, that can be a major problem. But if you're firmly planted in a chair at a...
Stuff a tortilla too full and watch your convenient "wrap" sandwich fall to pieces.
If you're eating and driving, that can be a major problem. But if you're firmly planted in a chair at a table, it's a pleasure. It means you got your money's worth. How can that be a bad thing?
Arizona Chicken Cafe, which will celebrate its first anniversary later this spring, packs its rotisserie chicken wraps so full they fall apart one or two bites in. Out comes the lettuce, tomatoes, rice, juicy chunks of chicken and velvety avocado hunks. Have a plate and fork at the ready.
Arizona Chicken Cafe specializes in rotisserie chicken and nothing else. They roast the birds until they are golden- brown and juicy, then they serve it up whole as a dinner with side dishes or in wraps or in salads.
You can order chicken by itself ($3.50-$7) or with side dishes ($5.50-$17) that run from tried-and-true coleslaw to rice primavera - white rice sautรฉed in broth with green onions, carrots and bell peppers.
The chicken dinner is a hit with young kids. Three little girls accompanying us to an early dinner on a recent Saturday proclaimed the macaroni and cheese "better than Mommy's" and the chicken "yummy." The mac was really cheesy, and the chicken was tender and juicy. But even the girls agreed the garlic mashed red potatoes were a tad dry and had only a faint taste of garlic.
On a return visit for takeout, the potatoes, mashed with their skins, were creamier and seasoned with enough garlic to taste.
On that visit, we ordered a mess of wraps, and discovered what a mess they could be.
One bite into the Rice Wrap ($6.25) and the tortilla fell apart. Rice and chicken chunks tumbled along with the romaine lettuce, avocado and tomato chunks into its foam container.
We discovered the chicken mixed well with the ranch dressing and romaine lettuce in the Arizona Wrap ($5.45) when, three bites into the meal, all the ingredients burst out of the tortilla's seams.
With each wrap - the tangy, barbecue-saucy Southwest ($5.45) with red onions and ranch dressing; the Buffalo ($5.45) with ever-so-slightly-spicy wing sauce slathered liberally; and the healthy-sounding California ($6.45), with sprouts, avocado, Jack cheese and lettuce - we became more adept at catching the fillings as they fell.
It struck us as we picked through the shredded wraps that if the tortillas were heated a tad, they might have survived the impact of overpacking.
They also overpacked the Chicken Salad Salad ($6), a bed of romaine lettuce with an overly generous serving of chicken salad that needed a dash more salt and a smidge less mayo. The salad came with fried pita chips, which were far more interesting than the advertised croutons, and more than enough diced tomatoes.
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One of the marvels of modern times is that we can get fresh seafood in the desert.
And that's exactly what Bluefin specializes in: fish.
There are cod and lobster and shrimp and ahi and...
One of the marvels of modern times is that we can get fresh seafood in the desert.
And that's exactly what Bluefin specializes in: fish.
There are cod and lobster and shrimp and ahi and sea bass and - well, you get the idea.
The recently opened hip restaurant in Casas Adobes Plaza - brought to us by the folks at Kingfisher - is a veritable ocean of seafood choices. That's a little bit of an exaggeration. OK, a big exaggeration. But it does have a fish menu that could be the most varied and exciting in town.
Bluefin has a cool ambience, with a bar downstairs and live music on weekends. Upstairs, there are big arched windows and cozy tables and booths. The service is friendly, fast and efficient.
And you'll want that fast and efficient service - understandably, you'll be eager to chow down on the fish; they know how to do it right at Bluefin.
There were very few missteps during a couple of recent visits.
The sea bass ($19), for example. Though the chunk was very small for an entree, the firm, white fish was grilled to moist perfection. The mild fish was given a simple finish with a roasted lemon butter sauce - though a rock shrimp relish and roasted garlic tomato vinaigrette were also choices.
The scallops ($19) were a thrilling success. Baked in a roasted shallot cream sauce and with a crust of Parmesan cheese and fresh rosemary, the large sea scallops came to the table sizzling. More important, they came cooked so that the sweet flesh retained its full flavor and was like velvet when it was bitten into. The slightly crunchy crust added another dimension of flavor and texture. It's very easy to overcook scallops, and when you do, they become rubbery balls without flavor or interest.
No bouncy balls at Bluefin.
Bluefin's bouillabaisse ($28) was a spectacular-looking dish, with a lobster tail sticking out of it and shrimp, scallops, mussels and more settled in the deep-dish bowl. Adding color to the broth were fresh tomatoes and carrots, and a slice of sourdough toast with a fat spoonful of the spicy rouille on top.
The broth was sublime, with all the rich flavors of the fish and a pinch of saffron to give it an exotic edge.
But the bouillabaisse fell victim to a common problem with the stew - overcooked fish. The lobster was a touch tough; ditto the shrimp and scallops. Not overdone enough to ruin the dish, mind you, but enough to disappoint.
Not one bit disappointing, however, were the lush pan-fried cod cakes ($16) sitting on top of al dente fettuccine picked up with garlic and curry. The cod cakes were crispy on the outside, smooth in, and matched up beautifully with the fettuccine tossed with a buttery cream.
Appetizers are plentiful and delectable, especially the crab risotto cakes ($11). Though a little light on the crab, the risotto gave the cakes a twist on the traditional appetizer - a much more interesting filler than bread crumbs - and the spicy Tabasco aioli set off the saffron-laced cakes.
Dessert choices are more limited.
But, oh, what heaven. The crรจme brรปlรฉe ($8) was a silky sensation, without an eggy taste, spiked with vanilla bean and with a thin, sugary crust. Quite possibly the best in town.
What didn't work were the profiteroles ($7) - miniature cream puffs filled with rich vanilla ice cream and topped with hot fudge. On both occasions when this dessert was sampled, the cream puffs were tough and chewy.
But then the torta negra ($8) was bitten into. The flourless chocolate cake was dense and moist and made with a fine, very intense chocolate. The dollop of whipped cream on the side was superfluous.
Expectations are often high when a new restaurant opens in town, but they aren't always met.
In this case, they are met. And exceeded.
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Beans, beans, oh, lovely beans. We rarely rave about refried beans because, to be honest, too many restaurants drop the ball - even those billing their food as "authentic Mexican cuisine."
...
Beans, beans, oh, lovely beans. We rarely rave about refried beans because, to be honest, too many restaurants drop the ball - even those billing their food as "authentic Mexican cuisine."
Frankly, the best beans are made by Mom, and Mom is apparently still in the kitchen at Casa Sanchez.
Mom's touches at the 8-year-old Northwest Side location are everywhere, from the Mexican village courtyard dรฉcor complete with strings of twinkling lights and exposed faux bricks to those tasty beans.
Throughout its 20-plus-years history in Tucson, Casa Sanchez has garnered raves for its salsa bar. The all-you-can-eat chips and half-dozen salsas - we're especially fond of the green chile and the extra-spicy red sauce - deserve the attention.
So do the beans.
They're creamy with the occasionally bumpy whole bean and gently seasoned to bring out the bold bean taste without overpowering it.
The beans come with rice on the combination plates. About the rice: It's bland and blah - a chronic problem with Spanish rice - so skip it and carb up on extra beans.
The beans were a nice complement to the fish taco/cheese enchilada combo ($8.25). The enchilada was supremely cheesy and bathed in a bold but gentle sauce. A fat hunk of battered, fried, flaky white fish was wedged between crispy shredded cabbage and a chile-spiked tartarlike sauce that was sweet with a slight bite.
Carne seca beef was substituted for the oven-roasted pork recently in the house special carnitas ($8.75). It was a nice move and was refreshing with the still-crispy sautรฉed onions, tomatoes and peppers. Oddly, the same carne seca in a chimichanga ($7.25) was salty for reasons that escaped us.
Those lovely beans were stuffed into a fat bean-and-cheese burrito ($5), served with shredded cabbage on the side. Some people might be tempted to drown the burrito in some of that house salsa. Don't: Its simplicity is simply wonderful.
Even the kiddies opted for the beans over the rice. Both come with the ground beef taco kids meal ($4.50), which also includes a bag of cinnamon chips. The kids menu features a burrito, cheese quesadilla, a cheese enchilada and a good ol' hamburger and french fries.
About those cinnamon chips: Parents love them just as much as kids. Don't be surprised if you find yourself wrestling your little one for the last lick of cinnamon and sugar at the bottom of the bag.
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One of the best kept secrets in Arizona. A small family owned and operated Mediterranean restaurant. The food is always very fresh and the owners are extremely nice and generous. Great lemon garlic...
One of the best kept secrets in Arizona. A small family owned and operated Mediterranean restaurant. The food is always very fresh and the owners are extremely nice and generous. Great lemon garlic chicken, fresh squeezed lemonade and a big variety of vegitranien dishes and warps. Every thing is priced very reasonably since it's next to the ASU. Once you eat at Urban's you will want to go back every day.
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Even if you're just passing through, this is a must stop! Its located in the Foothills just outside of Yuma. This is a small, family run place, and the food is nothing short of amazing. I urge you...
Even if you're just passing through, this is a must stop! Its located in the Foothills just outside of Yuma. This is a small, family run place, and the food is nothing short of amazing. I urge you to order anything with carne asada in it. Everytime we eat there, its hard to decide between the burrito or the torta. Make sure to say hi to Jason & Lynda! Thanks for the great food guys!!
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June 1, 2004, I have been into Franco's Italian Caffe several times. Just this last week. Whether it's Lunch, Dinner or just having a nice glass of wine before going to a movie. Each time I have had...
June 1, 2004, I have been into Franco's Italian Caffe several times. Just this last week. Whether it's Lunch, Dinner or just having a nice glass of wine before going to a movie. Each time I have had something different. And, each time I have loved it. The staff was fine. The food was fresh and large enough portions for the price it was very satisfying. I cannot for the life of me figure out why someone would give this restaurant a bad review though I have seen some on this site. Total disbelief is all I can say. I just can't believe that they are speaking of the same restaurant. Perhaps they were just having a bad day... I for one...had a great time! loved the food and the staff was superb.
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You know you're in for a fun experience at this neighborhood eatery as soon as you walk in the door. Vintage Mexican movie posters line the hallway, while works by local artists brighten the walls...
You know you're in for a fun experience at this neighborhood eatery as soon as you walk in the door. Vintage Mexican movie posters line the hallway, while works by local artists brighten the walls in the two dining rooms. The tables are set with white linen and tall votive-candle glasses embossed with pictures and mini-bios of various saints. Whether or not you need it, be sure to visit the restroom - wildly painted, adorned with colorful tiles, and decorated with crucifixes, statues of the Virgin Mary, and pictures of Jesus, its somewhat irreverent and completely unexpected atmosphere is sure to stun you . . . and make you smile.
As will the food. Despite the name, there's nothing barrio about the cuisine, an eclectic mix of south-of-the-border dishes that eschews the typical combination platters that are geared towards gringo palates in favor of colonial Mexican cooking. As if to emphasize the fact that this is no Chevy's or a similar chain restaurant, the traditional chips and salsa are replaced by a basket of French bread with a tapenade of olives, garlic and capers. Toto, we're not in Kansas anymore.
Because the menu is so extensive and everything sounds so tempting, this is a great place to come with a crowd that likes to share. Do not miss Guacamole Casero, which is prepared fresh tableside. A ripe avocado, moistened with olive oil, white vinegar, and a splash of balsamic vinegar, is mashed with onions, tomato, cilantro, and pomegranate seeds, and served with topopos (round, fried, chiplike corn tortillas). Queso Frito is fried Oaxacan cheese brightened with a spicy sauce. Mojo is a plate of five jumbo shrimp coated with lime-infused butter. Pollo Espinado is a skewer of grilled, spice-rubbed chicken and slices of mango. Tamal de la Huasteca, wrapped in a banana leaf, is stuffed with chicken and drizzled with a rich red mole.
The chile moron rojo is an incredible soup that blends roasted sweet peppers, white wine, butter, heavy cream, and white cheese into an amazing mix that's both spicy and soothing.
It's in the entrees that the chef best displays her successful break from the familiar. A deeply aromatic black mole enhances a generous chicken breast. Seared duck breast is sweet, spicy and tart, aided by the addition of a tamarind and chipotle sauce. Slow-roasted pork, rubbed with achiote, has a distinctive sour orange tang. Seafood enchiladas are comprised of blue corn tortillas rolled with scallops, cheese, and crab, and topped with a trio of meaty shrimp. The chile en nogada is a large poblano pepper stuffed with apples, pears, raisins, pomegranate seeds, chicken, and smothered in an almond cream sauce. A perfectly grilled medium rare filet mignon is topped with Roquefort and Mexican cheese and chorizo in a five-chile sauce.
If you still have room for dessert, you'll find much more than the obvious flan here. Cajeta crepes are prepared with caramelized goat's milk whose flavor is strongly reminiscent of butterscotch. Oaxacan chocolate and cinnamon-almond ganache cake is dense and rich, and the unusual combination of fresh guava, sweet potato, and ice cream in a sugar syrup is especially refreshing after a spicy main course. Justifiably, the most popular choice is Churros Rellenos, two cajeta-filled fritters soaked in espresso and Kahlua sauce, perfect accompanied by a steaming cup of strong, freshly ground Mexican coffee.
The extraordinary quality of the food is not reflected in the prices - all entrees are $20.00 or less.
The bar stocks nearly two hundred brands of tequila, wine from Valle de Guadalupe in Baja California, and a wide variety of Mexican beers, in addition to domestic selections.
Closed Mondays. Open Tuesday through Friday from 11:00am - 2:30pm and 5:30 - 10:00pm; Saturday from 5:30 - 10:30pm; Sunday brunch from 11:00am - 3:00pm, dinner from 3 - 9:00pm.
If you're looking for a meal totally different from the usual Southwestern or Tex-Mex fare found in the Phoenix area, line up for a table at Barrio Cafe.
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The shrimp tacos are out of this world! I love the chips and salsa! The chips are hot and crispy and the salsa just right. Those who live outside the southwest appreciate good mexican food when we...
The shrimp tacos are out of this world! I love the chips and salsa! The chips are hot and crispy and the salsa just right. Those who live outside the southwest appreciate good mexican food when we can have it. I now live in Florida and the mexican food is awful. Most resturants think a cheddar cheese enchilada and chips out of a bag is mexican here. Tia Rosa's is one of the best mexican resturants that I have ever eaten at and I have eaten a lot of mexican food! This is a must eat at resturant!
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