Comment Archives: stories: Chow
Re: “Nothing to Relish”
"No excuse for the lack of service, attention to detais, or making a BAD sandwhich. What the heck are they thinking? Do they every try their own food?"
1) "details"
2) "sandwich"
3) "even"
Re: “Nothing to Relish”
I had the EXACT same experience when the restaurant opened. I have not been back. I wrote the owner a personal letter. I am sad to hear that little improvment has been made. This is a great location, my office is close by. No excuse for the lack of service, attention to detais, or making a BAD sandwhich. What the heck are they thinking? Do they every try their own food?
Re: “Nothing to Relish”
@jbuchman - have you tried Yamato at 1st and Grant for sushi? The sushi chef is from Nagano and he makes everything in-house. I have yet to be disappointed by his sushi.
Also, Com Tam Thuan Kieu adjacent to Lee Lee Oriental Market is great for Vietnamese - IF you stay away from pho (but, then again, they are a com tam place).
Re: “Nothing to Relish”
Sad to say but your overall disappointment with this particular establishment resonates with most of our dining experiences (I would say 8 out of 10) since moving to Tucson over a year ago. When we have pleasant surprises we share via online reviews. Sad for us is what appears as a lack of authentic ethnic cuisine (we have found 2-3) and then such an over abundance of standard or sub standard pub food. Do people really enjoy these china buffet places? And I've given up on authentic sushi? I haven't had any in Tucson yet that doesn't fall apart, crumble. Just very sad.
Re: “Noshing Around”
Bella D'Auria bit the dust and closed their doors after less than a year. A message on their web site blames the economy.
Re: “Soggy, Sweet and Slow”
@Burnie, with MEAN the operative word :)
Re: “Tucson's Restaurant Renaissance”
There is a reason why no one mentions Elliotts.... food is terrible.
Re: “Soggy, Sweet and Slow”
I heard Amy' Bakery re-packages a MEAN sopapilla
Re: “Soggy, Sweet and Slow”
Its been years since I had them, but El Minuto on main had some pretty good sopapillas that I can recall.
My kids liked the ones at la parrilla suiza, but I can not vouch, as I do not enjoy anything there.
And Asianhomecook is right, poco and moms is awesome, so if they have them, its a safe bet, but I have never tried them personally.
Re: “Tucson's Restaurant Renaissance”
So I wanted to take my husband out to the new Proper for his birthday this Tuesday. I called for a reservation and was told they only take reservations for 6 or more people, but not to worry, the wait is generally only 45 minutes to an hour. Guess I will have to find 4 more people if I want to check this place out, meanwhile we're going to Feast instead.
Re: “Soggy, Sweet and Slow”
we used to get them at El Torero on 24th? off South 4th.
Re: “Soggy, Sweet and Slow”
@rconnelly
I've eaten my share of fry bread at San Xavier and elsewhere. It's definitely a good Southwestern traditional indian treat, it's also a very different experience than a great sopapilla.
Sopapillas are often served up in a basket, especially as a dessert treat. They're very commonly served in New Mexican restaurants. A good sopapilla is really like a airy "pillow" more air than fried bread. You bite off one of the corners and use honey for a real treat.
Re: “Soggy, Sweet and Slow”
Tania's is only a few blocks away and is fantastic !!!!
Re: “Soggy, Sweet and Slow”
@JCC
Have you ever had the fry bread at San Xavier? Served most Sundays, I believe.
Re: “Soggy, Sweet and Slow”
@AsianHomeCook - I just looked at their menu on-line... it definitely looks like a good bet, I'll check them out - Thanks for the suggestion!
Re: “Soggy, Sweet and Slow”
@JCC - your best bet is probably Poco and Mom's. As far as I know, they're the only place that serves them period. And yes, they serve them with honey.
Re: “Soggy, Sweet and Slow”
I'm wondering where, in Tucson, one actually finds really good sopapillas.... I'm originally from New Mexico, and well remember the delightful sopapillas served at some of the Old Town Albuquerque restaurants (especially, when I was in college at UNM, at the La Hacienda restaurant). Light and airy, freshly fried and hot, they were wonderful with honey on the table (NO whipped cream or powdered sugar... ugh)!
Does any restaurant in Tucson know how to make them really well...?
Re: “Soggy, Sweet and Slow”
I ordered the mole at this restaurant once. It looked and tasted as though they had poured the contents of a spitoon over the chicken breast. It was awful. I have never returned.
Re: “Soggy, Sweet and Slow”
The only reason this place still exists is the fact that there are so few restaurants at all in this area of West Tucson. Service is marginal, owner could care less, portions small. Just nothing at all about tis place to recommend!
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Re: “Noshing Around”
Lets stop wasting everybodies time and just give the trophy to Ryan. Nobody can come near his talent level!