She can add Chaffin's in the next edition.
I like this place , the food is good and it's very comfortable. I've been going here off and on for 30 years, back when it was El Zarape. Now there was some no frills dining. Food was good though.
"...photos and fonts that would probably make the restaurant's ilk turn their nose up a bit."
"...with only one other table ever being there concurrently with my visits..."
Copy editor, STAT!
Why not just place a salt lick block under each table? Problem solved.
I agree with a number of the reviews about "salt" and more "salt." Seriously? We love Commoner and eat there frequently, and "not enough salt" has never crossed my mind. Personally, I'm looking for fresh, interesting and flavorful without resorting to salt and the usual flavor-obliterating additions. Just saying.
Sounds like the reviewer has a burned out palate from too much salt. Trying doing without it for a while, I bet the nuances and flavors of food will come through. If they don't . . . oh well . . . grab that ol' salt shaker if that's your favorite spice.
EatsLikeaBird, a good editor would have pointed out that the review was missing that important information. However.....good editor not available.
Not enough salt? Really? How hard is it to shake a little salt on your food if that's what you like? As someone already said, most places over salt their food & once that is done, the food is ruined. We have only eaten there twice, but have shared about 10 different things. Can't say this about too many places, but EVERYTHING was good & some things REALLY good. Nothing was lacking salt. Jeez, that's scary that salt is the reason you criticized this place.
Matt Martinez and Obon have nothing to do with
The place is ear-shatteringly loud. You have to shout to the server. It quiets down a bit after about 9 pm.
I didn't find the food to be under-seasoned. To the contrary; I thought it was just about perfect. Then again, most restaurants over-salt the food, for my palate, anyhow.
Whoops! Heather Hoch wrote the review. Thanks for pointing out the missing byline, Wise-Guy.
Not a word about the service. Hardly anything about the decor or physical layout. Nothing about ambience or noise level. How the food is served and the atmosphere in which it's eaten are important factors in the dining experience.
No byline...who wrote the review?
That first soup looks delicious!
NOW you tell me, I always thought my camera was having technical issues when I was inside the Red Room, now I finally find out it was a shortage of elecricity. Darn. All of these new places are just plasticky things that look like they were ordered from Amazon and delivered overnight. None of them have the ratty ambiance or the intellectual atmosphere of the Red Room where horrible piano players could pass themselves off as Glenn Gould just having a bad day, or where people whose frontal lobes had been burned away by decades of bad chemicals could make poetry presentations...
Hopefully you looked closely at everyone person profiled ... look again.
Instead of whining, why don't you name some non-white-dude bartenders, describe what they do, where they do it, and suggest to the author that they be profiled.
All the bartenders worth profiling are white dudes, huh?
Kababaque is owned by the same people who own Saffron, and the high quality shows. It's my go-to, for deliciousness, speed of service, and a really huge selection of vegetarian options.
give me my photo credit.
Tucson Weekly |
7225 Mona Lisa Rd. Ste. 125, Tucson AZ 85741 |
(520) 797-4384 |
Powered by Foundation