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Comment Archives: stories: Special Issues: Yum

Re: “Part of the Herd

Great to know about this farm. I don't usually digest milk well, but years ago I had access to raw milk and not only did it taste much better to me, I had no difficulty digesting it.

Posted by souls2feet on 11/01/2010 at 12:04 AM

Re: “Italian Style

Got a message on my Facebook page from the folks at Michelangelo's, that wonderful Italian place on Magee Road near Oracle Road.

They noted that when Damiano's closed in 1985 (like Da Vinici's someone bought the name) the opened their present restaurant thereby continuing the Damiano Ali family business.

Deadlines and word count prevented mention of this info in my article. It was by no means in any way an intentional omission.

It's nice to know the family tradition continues.

2 likes, 0 dislikes
Posted by rconnelly on 10/30/2010 at 8:30 AM

Re: “Italian Style

Baronetta! Honey, you really need that operation to have the stick removed. Loved the article, as I loved many the late restaurants mentioned on the list. Yeah, guess I'm old and been in Tucson too long. Damn right! Baronetta, move to Phoenix!

4 likes, 0 dislikes
Posted by Isadoro Duncan on 10/28/2010 at 12:37 PM

Re: “Part of the Herd

I am one of the happy members of the herd, and Shelby is the real deal. She is one of those lucky people who gets to pursue her passion for a living and it shows!

I am not so sure about all of the alleged benefits and dangers to raw milk because, frankly, both sides are pushing an agenda (though I would NEVER drink raw milk from a factory dairy farm where the animals live in their own filth and the farmers use pasteurization to hide the lack of sanitation), but the milk from Shelby's farm tastes incredible and the animals are happy and healthy. As a member, I am proud to support local agriculture and I'm thrilled to have a personal relationship with my dairy farmer and the animals.

If you'd like to see more of the residents at HoofsnHorns, view my set of critter photos on Flickr: http://www.flickr.com/photos/staceycilia/s…

Posted by staceyfish on 10/28/2010 at 11:50 AM

Re: “Italian Style

This has to be one of THE most lame, not to mention useless, series of articles ever! How about giving us current info we can use rather than dwelling on the past!

0 likes, 7 dislikes
Posted by baronetta on 10/28/2010 at 9:44 AM

Re: “Sorely Missed

RE: El Greco

Bill, it moved to Ft. Lowell just west of Swan and occupied a former Circle K (next to Chad's) and was open there for many years. I ate there a lot (Park) in college and followed them when they moved to better digs. The Mom & Dad retired and the kids were running the show. They decided they would rather lead normal lives then be married to the restaurant and after a couple years made the decision to close to pursue other careers.

1 like, 0 dislikes
Posted by Wise-Guy on 10/28/2010 at 7:47 AM

Re: “Italian Style

When celebrating a special occasion there was no question that Scordato's was the destination. And DaVinci's was the perfect choice for that first date dinner. I miss them both. Thanks for the memories.

2 likes, 0 dislikes
Posted by Wise-Guy on 10/28/2010 at 5:47 AM

Re: “Batter Up

Tasting Patrick's pastries is a passionate pleasure. Good Luck!!

Posted by hfrmbklyn on 10/28/2010 at 12:56 AM

Re: “Batter Up

best pastries in tucson!

0 likes, 1 dislike
Posted by raw1234 on 10/27/2010 at 10:20 PM

Re: “Batter Up

Good luck on your new venture!

Posted by Geezjane on 10/27/2010 at 4:26 PM

Re: “Retro Restaurants

I would also add the Hidden Valley Inn (circa 1985) to this list of longtime Tucson favorites that are gone. I always enjoyed the old cowboy who played the guitar near the fireplace with the picture of Clint Eastwood (as the Outlaw Josy Wales or ??) hanging over the fireplace. We would always have what they called a "Cheese Crisp" as an appetizer (a quesadilla) and always looked at the extensive dioramas they had on display ( a circus, indian camps, other?)

1 like, 1 dislike
Posted by Rob on 09/02/2010 at 5:54 PM

Re: “Retro Restaurants

I lived in Tucson from 1984 until 1989 and went to the Palomino Restaurant many times and usually had the bouillabaisse. I never think about bouillabaisse without thinking of the Palomino. It is a great memory!

1 like, 0 dislikes
Posted by Rob on 09/02/2010 at 5:45 PM

Re: “Think Globally, Shop Locally

The author might want to learn how to spell "Colombia"...

0 likes, 1 dislike
Posted by jamjen on 08/13/2010 at 12:07 PM

Re: “One Fine Sunday Morning

Shortly after spending three weeks in Argentina where I had empanadas from about a dozen different restaurants, I went to Mamma Llama's and got their Argentine empanadas. I got two large frozen empanadas, fairly expensive...about $10.95 for the two. I followed the instructions and baked them to a perfect golden brown. When I took my first bite, I was surprised to find that the crust was very thick, maybe a half inch. There was a brown filling that apparently had some beef in it, but seemed to be mostly raisins, tomatoes, spices, and other non-meat items.

By contrast, the ones I had in Buenos Aires all had much thinner crust and were much different looking, shaped kind of like crescents. They usually had chicken, beef, or pork filling with seasoning, but few vegetables. People eat them as a main course, and three small ones there would fill me up.

But how were the ones from Mamma Llama's? Well, they tasted OK, but though I got their large size, I was still hungry after having two of these for supper. Were they authentic? I don't know...maybe for Peru or Venezuela...but they tasted nothing like the ones I had in Buenos Aires, and after reading all the rave reviews about Mamma Llama's empanadas, I was quite disappointed. If you have much of an appetite, I would not recommend these as a main course, but they might make a nice, if expensive, snack.

Posted by Chris B on 07/11/2010 at 10:17 AM

Re: “Sorely Missed

Wow - looking through the food archives and saw this article! Great trip down memory lane! MANY fun evenings at the Solarium - eating, drinking or both! I was one of the serving "wenches" at Doug and Rita Marvin's Iron Mask for a year or so in 1975. My then husband and I would go to eat there for a special night out. Best Cabrilla I've ever had! Kept trying to get the trifle recipe from Mr. M but it was always no. I used to get an order to go quite often. Never real fond of Big A burgers but it was a fun place. I mentioned Frampton-Stone to a couple of folks recently and they didn't recall it. I'm not much for buffets but really loved that place. Sadly I missed going to Rosita's - although I've heard a lot about it. The Tack Room was a wonderful place for that very special occasion (went there after we got married). The Arroyo - YUM, YUM - the short ribs and stuffed pork chops were to die for and Marge's pies were heaven (Oregano's is there now). Lots of great dining!!

2 likes, 0 dislikes
Posted by eggypann on 06/23/2010 at 2:39 PM

Re: “Sorely Missed

Hello Rita, Thank you about your comments about Frampton-Stone Cafeteria. My Great Aunt , Margaret Stone was the owner. She moved to Tucson in 1947 from Western Pa. at age 50 and started the cafeteria. She worked in the business until she was 90+.. Aunt Margaret was always focused on quality and loved to work. Because of her, I went into the hotel/restaurant business as my career. lee burns Napa, Cal.

5 likes, 0 dislikes
Posted by food and wine guy on 06/19/2010 at 6:05 AM

Re: “Evolution of eegee's

Way to go, EeGee's! Tucson loves you guys!

13 likes, 0 dislikes
Posted by BookemDano on 05/07/2010 at 1:18 PM

Re: “Evolution of eegee's

It is very frustrating not to be able to find a list of ingredients for these drinks, not even on egees web site. This is not helpful to people with allergies and is not consistent with modern restaurant practices.

12 likes, 14 dislikes
Posted by vladeckk on 04/15/2010 at 11:37 AM

Re: “Tucson's Native Cuisine

I like the Chimi 's in Tucson ,they have some here in Guaymas but they are smaller and usually hard fried
In Rockey Point there isa resturant called La curva, They serve the Taco chips on a plate with a sort of brown gravy , I have tried to make this gravy but have not had any success Does anyone have a Recipe Lagoon87566@mypacks.net (Bob Urbahns)

Posted by burbahns on 04/04/2010 at 2:27 PM

Re: “In the Kitchen

Love it! My wife and I have eaten there on many occasions and, yes, we're among those people who make special requests. She likes to have the sauces on the side so she can add just the right amount to her fish; I like my lobster shelled. Prior to going to Kingfisher, my wife said she didn't like seafood. Now we eat at Kingfisher and Bluefin more often than other restaurants (and we eat out a lot!). We've known many of the wait staff for years and they know our routine. Tim does great work up front and Jeff and Murph do frequent checks with the diners to make sure the food is tasty and prepared as they like.

Posted by squaloris on 03/19/2010 at 1:05 PM

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