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Comment Archives: stories: Chow: Chow Feature

Re: “Worth the Wait

I have always loved Vivace, and Danny Scordato is a Tucson treasure, who has endured many location changes. I wish him all best successes at the newest location!

And now the negative: this ridiculous reservation policy has got to go...If you fall for this 4:30 pm or 9:30 pm policy, & then show up for an expensive dinner, while most people are still at work, or taking a nice afternoon nap, and then you see that almost nobody else is seated...or you show up at 9:30 pm, to an empty house, you begin to realize that this policy is a rude, unnecessary way to get you to pay up for an undesirable dining time...

Here is the way to beat the offensive policy: show up as a walk-in, with no reservation. If there is an open table, you might just score. It all depends on the host/hostess. The former manager, whose first name starts with an "E" was an obnoxious gatekeeper, who clearly tried to make you feel inferior if your reservation was not made many, many weeks ago. Even then, he was just a phony snob.

The food and wines at Vivace are stellar Italian, and I highly suggest that you try it out, but beware, getting a table is a ridiculous mind game of useless negotiation. It truly needs to end right now!!

9 likes, 0 dislikes
Posted by The Desert Pup on 11/20/2014 at 10:09 PM

Re: “Worth the Wait

The article is in here twice. But that seems appropriate based on its content.

3 likes, 0 dislikes
Posted by colinaz on 11/20/2014 at 8:45 AM

Re: “Worth the Wait

This is great news. The RM is a Tucson landmark. Glad to see them back in business. Must have had great insurance.

1 like, 0 dislikes
Posted by Rat T on 11/18/2014 at 4:27 PM

Re: “Fourth Avenue Options

I didn't eat a lot of Mexican food there back in the day, but I do remember they offered the best pot roast I ever ate as a lunch special on Mondays or Tuesdays. I'll never forget it. I'm talking '71/'72. The place was pretty small back then. I remember the Patron being very gracious, and always coming to the table and asking "What you kid's up to today?"

1 like, 0 dislikes
Posted by mrbigshotno1 on 11/13/2014 at 8:35 AM

Re: “Fourth Avenue Options

Topopo salads haven't had corn tortillas in them at Micha's resturant. I'm a long time costumer, and not one have I gotton a corn tortilla at the bottom of my salad. I'm also assuming recession hit them as well, along with many other sellers, so if anything the price of meat had gone up, yet the prices at Micha's are still affordable, and the food, along with the service is great. You may not have the same taste for this business as you did years back, but I've find it yet to change, albeit ownership being the only change I can tell. So you may keep to your opinion, but as for me I know where I'm spending my money.

3 likes, 0 dislikes
Posted by Steven Perez on 11/08/2014 at 5:48 PM

Re: “Fourth Avenue Options

Micah's has been a place for me to go since I started eating breakfast there with a fellow journalist in 1977. The pride of the place was using real Norteno family recipes cooked and served by family. That has not changed. Even after expansion to the current larger rooms, the cooking has been consistent -- not exotic, not experimental-- but dependably good, fresh, hand-made and well served at reasonable prices.

I am surprised that the reviewer did not try the magnificent Albondigas (soup) which I have always had with large flour tortilla (included) which can be shredded and dropped as noodle into the rich broth.

For me, the standard for real Machaca has been set. Over the years I remember seeing family members (appropriately garbed in gloves, etc.) hand pulling apart the dried beef. They over-stuffed Machaca Burro is a gastronomical lunch or dinner for me as I avoid the higher fat content of Chimis.

The menu's variety of true family Norteno food has not changed much over the years because there are authentic and widely varieties of dishes that should not be changed in the name of progress - rather than remaining a customer base that knows good food,

4 likes, 1 dislike
Posted by C. H. Mara on 11/06/2014 at 1:49 PM

Re: “Fourth Avenue Options

I agree with the lackluster-ness Michas has become but had to laugh at the sentence with 'too much oozy white cheese'? I've never encountered that problem ;)

5 likes, 0 dislikes
Posted by Weeklyfan on 11/06/2014 at 9:16 AM

Re: “Burger Time

Trident and Monkey Burger are definitely my favorites for a great burger. But I may be biased because they are both members of the Tucson Originals.

3 likes, 1 dislike
Posted by Samuel Alboy on 11/04/2014 at 6:55 PM

Re: “Burger Time

Did you... did you just compare Graze with Pei Wei?

You're clearly not in their customer segment, Dan. :P

5 likes, 2 dislikes
Posted by Chris Marin on 10/31/2014 at 1:51 PM

Re: “Burger Time

Well, Five Guys isn't much different, but without the good meat pretensions. Either way, it is a bit much.

1 like, 1 dislike
Posted by Brian Gandt on 10/31/2014 at 11:08 AM

Re: “Worth the Wait

Don't forget Yuri at the fish counter! He is the single best fishmonger in Tucson and his counter was what I missed most over that long year of reconstruction.

2 likes, 0 dislikes
Posted by Zack Jarrett on 10/31/2014 at 10:25 AM

Re: “Burger Time

Will stick to Monkey Burger.

2 likes, 3 dislikes
Posted by Carrie Fox on 10/31/2014 at 10:00 AM

Re: “Burger Time

I completely agree with this review of Graze. Unfortunately, I don't see this business lasting long with the prices so high.

5 likes, 1 dislike
Posted by Robin Green on 10/31/2014 at 9:48 AM

Re: “Burger Time

i do. my friend worked there and the one thing i remeber is that they weren't allowed to take tips, but the manager did,

1 like, 1 dislike
Posted by rconnelly on 10/30/2014 at 1:34 PM

Re: “Burger Time

Anybody remember when this building was home to Dunkin' Donuts -- from at least the 70s to within the past 10-12 years...

2 likes, 1 dislike
Posted by SonoranWinds on 10/30/2014 at 10:30 AM

Re: “Eat Your Vegetables

My husband and I wandered in when they first opened. Both of us are meat eaters, but we couldn't get enough of their amazing menu. Like someone else said, we didn't miss the meat!

Posted by Anna on 10/28/2014 at 11:38 AM

Re: “Tucson Tamale's Secret Ingredient

What's a "nona"?

0 likes, 1 dislike
Posted by Julie McGee on 10/22/2014 at 9:13 PM

Re: “Tucson Tamale's Secret Ingredient

Rock: That was obviously not the point I was trying to make. I have no preconceived notions about race/religion/region/etc. and cooking. Being Sicilian, I think I make better Asian food than pasta, better southern cuisine than east coast fare (where a majority of my family is from).

The fact is, and point I was trying, is that it does come to a lot of peoples mind, so it warrants the question. Also my point was TTC took guts to open, which was the underlying theme throughout the story.

Thanks for your input!

sabasbas: I will take the charge for oftentimes. The other grammatical mistake ("are guts") happened somewhere in the transition between my computer and the printing press. Thanks for noticing!

5 likes, 1 dislike
Posted by C.J. Hamm on 10/18/2014 at 3:11 PM

Re: “Tucson Tamale's Secret Ingredient

Thanks sasafras. When I eat their tamales I verb ally assault them. Don't try it at home, I am a pro noun. But let me offer you this preposition: I may be a little too adjective. You should try them.

As adults. Then sentence them.

8 likes, 3 dislikes
Posted by Rat T on 10/17/2014 at 2:06 PM

Re: “Tucson Tamale's Secret Ingredient

Just a note, "often times" is one word ("oftentimes") and subject-verb agreement is a basic that many of us notice ("secret ingredient...are guts"). I am just another University High School English teacher lamenting quality standards at the Weekly. I am also a five-year Yelp Elite. Carry on!

4 likes, 2 dislikes
Posted by sabasabas on 10/17/2014 at 12:32 PM

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