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.
This whole "Chow" segment has really gone done hill since Adam left.
"Her and her staff"??? Editor? It's "she and her staff"
You know places like this will bomb from the get go. Really!? Native/Mexican food in a town where in every corner you can find that same style of food at reasonable prices and with lots of follow?! What were these people thinking? You may be able to pull that off in NY but not in Tucson. You can't open a restaurant and rely only on snowbirds/hipsters for your business. Look at what happened to GIO taco. Learn from places like Bobos, Cafe Santa Rosa, St. Mays Mexican food etc. They have great food at reasonable prices and are consistent. I'm sure there will be another coffee shop or brewery in that corner soon. RIP Barrio Cuisine.
"I think I spelled everything correctly."
If "itelligent" is a word, then yes, you did.
I really hate when people use the comment section to correct spelling!
So annoying, don't you have anything better to do? or better yet, think of an itelligent comment of your own. Here is my take....why do restaurants try to make such fancy food and charge such high prices? Most people like simple good food at a good price with excellent service. That's really not hard to do. It is a shame to see so many restaurants open then close because the lack of business or the "concept" wasn't right. I don't want to pay $14 for fancy tacos. (I think I spelled everything correctly)
"shortly hiring pastry chef"? I think an "after" got dropped somewhere there...
yes that's how they spell it.
It's kalabacitas in the menu! Also, *desk.
Looks like the copy desl was snoozing.
"Queues"? Don't you mean "cues"?
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