I would like to see the hours of the locations shown. That is just as important as what to ask for when you get there.
This place is delicious! We have been going since it opened. After the first run with no malt vinegar we take our own bottle with us ~ they also have malt vinegar there you just have to ask for it.
Yum! Can't wait to try all of these dishes!😋 I would also add the Mega Fries from Greek House...Yum, yum😋😋
Isn't it just "Mi Nidito"?
Also, does anybody at the Weekly ever go south of 36th street? As far as I can tell, the southernmost location listed here is Mi Nidito, barring eegee's. There are a heck of a lot of restaurants out this way.
Got me, Donkiyote. Gluten-intolerant people?
What about Union or Reforma? the Union's brunch is so yummy and the seabass at Reforma is fab.
Thanks for the many great suggestions. In the Brunch suggestions I would have appreciated a note about the sourcing of the eggs if applicable. I have been looking for a brunch/breakfast spot that has really good eggs -- you know, the expensive, organic, free range ones you get at the farmers market, etc.
I see that my comment about pointing out two mistakes, one of them being major, was removed. TW gets points for correcting those mistakes, but then loses even more points for not acknowledging those mistakes and for omitting my comment which obviously led to correcting those mistakes.
Even during Mr. Gibson's stint as editor, he acknowledged that mistakes are made; he and/or David Mendez would take credit/blame (depending upon how you look at it) and fix the issue. They would also take that extra step to thank the person who brought it to their attention.
The new TW obviously does not understand that acknowledging mistakes is a sign of taking responsibility and showing a willingness to grow & improve. If anyone wonders what I'm typing about, read about the El Mi Nidito dish in the print edition. If you are a person who knows anything about history in the past 20 years, you will laugh your ass off at the major mistake printed about Bill Clinton.
TW cannot edit and deny a newspaper that has already hit the streets.
What a terrific overview of Tucson eateries and some of their special meals, thanks! I'll report back in 6 months anticipating a really strict diet for the remainder of the year.
Am sitting here eating my breakfast of cold scone and diet dr. pepper and just drooling over this article. Well done, Tucson Weekly! Kudos for listing Five Points first (though personally I think that their Salmon Eggs Benedict is the brunch of choice - sex on a plate). More kudos for listing Casa Vicente, a Tucson GEM that is often overlooked on such reviews. The tapas are absolutely incredible at CV. LOVE!
RIP Gio Taco
Does anybody know what is going on with Guadalajara grill on Kolb? The building was condemned and tonight the power is back on and lights are burning.
I also ran into a salting issue here, to be fair I have only visited once.
Rivka, not sure what personal attacks on someone's age have to do with a very subjective observation such as salt levels.
Hey, thanks Bigschtick and James...
65 year old tourists?
Adam left like three years ago so it's probably time to get over it... I'd say the chow news has been significantly better since Heather came on. Finally hearing about comings and goings of businesses again, and getting restaurant reviews that don't sound like they're written by confused 65 year old tourists.
Matt, I'm trying to figure out what two people dislike about your post.
This place is a joke! Seriously, who do they think they are? The girls are dressed like street walkers and the food is overrated! Nothing "cool" about this place!
I am very impressed with Barrio after eating there several times. Their food and decor are both wonderful. They are a "fine dining" restaurant unlike the restaurants you are trying to compare them to. I believe the prices are in line with other restaurants at their level. I am relieved that their food is not over salted like the food at many restaurants. I believe cholla buds are $30-40/pound so, yes, you are going to pay for them. Tepary beans are much more expensive than pintos so the price will indicate that, also. How many restaurants even serve cholla buds and tepary beans? What a treat it is to see them on a menu and to have them be well prepared and tasty. The calabacitas (I don't like the "k") are some of the very best I've had anywhere. I will be returning and telling all my friends about this unique restaurant.
I remember working the farmer's market at Maynard's years ago and we would always set up near Small Planet. Can't remember the name of the guy who worked the booth (I know it wasn't French), but he had this dynamic presence about him that drew folks in and got them to buy up the bread and baked treats. He'd sometimes swing by with a couple of samples that my friend and I would wash down with our coffee. I hope they continue to succeed, though it'd be better if they didn't get squeezed out of their spot.
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