"Or better yet for a sneak peak at the direct Jackson is going, make reservations for the next supper club at Poppy Kitchen on November 18, where much of the menu will preview Jackson's fare."
Um, this event was 2 days ago.
Being from Newport RI, we are anxiously awaiting the opening of Jackson Tavern. We grew up with anything and everything clams, lobsters, seafood and chourico (Portuguese sausage) and may prove to be tough critics!
The article is in here twice. But that seems appropriate based on its content.
This is great news. The RM is a Tucson landmark. Glad to see them back in business. Must have had great insurance.
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?"
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.
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,
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 ;)
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.
Did you... did you just compare Graze with Pei Wei?
You're clearly not in their customer segment, Dan. :P
Well, Five Guys isn't much different, but without the good meat pretensions. Either way, it is a bit much.
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.
Will stick to Monkey Burger.
I completely agree with this review of Graze. Unfortunately, I don't see this business lasting long with the prices so high.
IBUs = international bittering units.
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,
Anybody remember when this building was home to Dunkin' Donuts -- from at least the 70s to within the past 10-12 years...
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!
What's a "nona"?
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!
Tucson Weekly |
7225 Mona Lisa Rd. Ste. 125, Tucson AZ 85741 |
(520) 797-4384 |
Powered by Foundation