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Comment Archives: stories: Chow

Re: “Standout Sides

The owners of Union commenced a million dollar remodel this week at the south end of the Plaza directly across from the Windmill Inn which commences an 8 million dollar remodel of the hotel to a Homewood Suites in July, set to open October.

Anyone know what Union plans there?

Also, the new General Manager of the soon to be Homewood Suites is named Charles Brown!

Posted by Yes Bob on 05/01/2014 at 1:35 PM

Re: “Mexico, Muddled

Ah, yes, the Veteran Defense, second only to Godwin's Law, as the perfect straw man defense of inexcusable behavior.

1 like, 1 dislike
Posted by Not a Rancho Snob on 05/01/2014 at 1:22 PM

Re: “Standout Sides

So, a fully-loaded burger would be around $18. That is indeed upscale. Putting "crunchy" almond slivers on top of veggies is recycled 1970's. But we live close by, so I hope they get it straightened out.

Union, which has small dish goodness, is a favorite of ours.

Posted by Corduval on 05/01/2014 at 1:15 PM

Re: “Standout Sides

Adding cheese to a burger is $1.

1 like, 0 dislikes
Posted by BodegaManagement on 05/01/2014 at 12:26 PM

Re: “Standout Sides


Posted by rconnelly on 05/01/2014 at 8:59 AM

Re: “Noshing Around

The long review and Noshing Around are two articles I check every issue. I hope you stick around.

11 likes, 1 dislike
Posted by Fred on 05/01/2014 at 7:33 AM

Re: “Noshing Around

The Parish is "ultra cool"? Peleeeez Good luck to you.

3 likes, 3 dislikes
Posted by schpetta on 05/01/2014 at 6:50 AM

Re: “Noshing Around

I have enjoyed reading your reviews. Good luck with what ever you do.

8 likes, 1 dislike
Posted by Jacqueline R. Bradley on 05/01/2014 at 6:44 AM

Re: “Standout Sides

I'm not good with semi colons but I think you said adding a slice of cheese to a hamburger is $4?

1 like, 1 dislike
Posted by Yes Bob on 05/01/2014 at 5:32 AM

Re: “Mexico, Muddled

I don't need to explain myself to hypocrites. I will just say that of course i used my real name as I am not ashamed of ANYTHING I SAY, unlike the keyboard gangsta who goes by "Burnie Mak", the real BMac is dead and was a total G. You, not so much.

"fucktard" huh, that's brilliant. I am an Iraq war veteran asshole, so shove your coward comment up your ass. I'm not the one hiding behind a fake name.

2 likes, 4 dislikes
Posted by David James on 04/30/2014 at 4:19 PM

Re: “Mexico, Muddled

Wow, David James! Something must be seriously wrong with you emotionally for you to become so nasty and full of rage over a restaurant review! And I have to wonder too about those who clicked "like" under his comments.

As for the restaurant: I haven't been, but the larga in the photo does not look appetizing at all!

1 like, 2 dislikes
Posted by donkiyoti on 04/30/2014 at 2:22 PM

Re: “Mexico, Muddled

I wonder what went wrong in David James' life that lead him to being abusive to a nice lady for doing her job? Even worse, he thinks it makes him look cool.

To disagree is fine, being a total fucktard to someone who doesn't deserve it at all, is cowardly. How about you pick on someone your own size Davey, like me.

7 likes, 3 dislikes
Posted by BURNIE MAK on 04/28/2014 at 10:05 AM

Re: “Mexico, Muddled

Glad you're using your own name on a local site, David--hope your boss, wife, and/or co-workers get a chance to see it.

1 like, 2 dislikes
Posted by teufelsdroch on 04/27/2014 at 1:02 PM

Re: “Mexico, Muddled

what i meant to say was, shut up Meg.

3 likes, 5 dislikes
Posted by David James on 04/26/2014 at 11:29 PM

Re: “Mexico, Muddled


1 like, 4 dislikes
Posted by rconnelly on 04/26/2014 at 5:22 PM

Re: “Mexico, Muddled

"as a meat lover I wish there were a few more options"'ve got dead cow, chicken, & pig, do you want fried monkey balls or giraffe too ? There are 2 vegan places in town (Lovin' Spoonful & Urban Fresh) and you have audacity to whine there aren't enough meat platters?! You only have 8,965 other restaurants to choose from you selfish asshole.

btw, are you 85 yrs old? "the sneeze shield made it hard to hear", "I was confused by the ordering process" glad to hear you "won't be a part of" this fine establishment's following. I hope all idiots like you do likewise. It will make it easier for sane folks who like choices (still don't understand a person complaining about that) get a table.

13 likes, 10 dislikes
Posted by David James on 04/26/2014 at 3:48 PM

Re: “Mexico, Muddled

Complaining because you had too many toppings? Toppings you selected? Huh.

9 likes, 2 dislikes
Posted by Carmen Ault Valenzuela on 04/26/2014 at 12:24 PM

Re: “Mexico, Muddled

Rita, I have to ask: you got five dishes from a vegan restaurant, and not one was a vegetable? Would you review a steakhouse after ordering five salads?

I'm not a vegetarian, but I always order the veggies here. They're amazing, and they're authentic--local produce, ingredients native to the country, recipes that you'd see in grandma's kitchen but never in a 'Mexican' restaurant--in a way I think your review totally misses.

The watercress is a stupid point, but at the same time it's like going to a super authentic sushi restaurant and complaining that the wasabi tasted different than you were used to. Try the veggies, they're great and the restaurateur is really trying to do something cool here!

17 likes, 2 dislikes
Posted by Brandon_W on 04/26/2014 at 10:23 AM

Re: “Mexico, Muddled

Thanks for the info Brandon.

0 likes, 1 dislike
Posted by rconnelly on 04/26/2014 at 5:42 AM

Re: “Mexico, Muddled

I *love* this restaurant. It is, by a wide margin, the best restaurant on the Southside.

However, I will agree that the process is confusing for a newcomer. At first, you see the Chiptole-like menu and think you're just going to be picking chicken or beef--but then you move up to the bar and you've got all these things to try. Most people's first reaction is to try a little of everything--the fact that the owners are happy to let you mix and match is *not* a fault.

Also, I'd bet that many default to a burrito, when the larga is probably better for many of these (saucy) dishes.

However--Rita--I do need to take exception to watercress being an 'offbeat' ingredient. Mexican watercress is exceptionally authentic for this type of food, just do a google search. Or ask your co-workers, my bet is you'll find one who picked watercress by the riverbank with their nana.

In fact, my reaction to seeing watercress first thing on the condiment bar (and epazote in the beans) was: "Wow! These folks aren't faking it, they really know their stuff!"

There's actually great subtlety in this menu, it's not fashionable vegan but in fact *really old recipes utilizing native plants like squash, cactus, potatoes, and chiles*. And, watercress.

27 likes, 1 dislike
Posted by Brandon_W on 04/25/2014 at 8:36 PM

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