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Comment Archives: stories: Chow

Re: “Bravo, Zulu

...not to like.

Posted by Gumbok on 10/14/2019 at 3:16 PM

Re: “Bravo, Zulu

Great people, great food, great beer selection, what's not to look?

Posted by gumbok on 10/14/2019 at 3:14 PM

Re: “Bravo, Zulu

Makes us want to drive to Tucson just for the pizza and wings. Sounds fabulous! Great article!

1 like, 1 dislike
Posted by Cstewart on 10/12/2019 at 5:34 AM

Re: “Quaint Possible

As a local, we head to Puckles regularly. Adam has always delivered in excellent food and service! His prices are reasonable and quality ingredients are always on the menu.
He is also a pretty great fella!

T & M
CHR

2 likes, 0 dislikes
Posted by melanie on 10/04/2019 at 9:22 AM

Re: “Culinary Adventure

I was recently at Wildflower and learned that this chef is no longer there. Not sure who replaced him but the food is better than it has been in years.

1 like, 0 dislikes
Posted by Jan Rose on 09/28/2019 at 5:12 AM

Re: “Queen of Tarts

My daughter is an extremely hard working business owner with her own dream. She has done this without financial help and is as creative as artists come! She has been truly surprising us for years with her creations. Just call her, shell have you tasting pleasure as soon as she can get there! Love you Chelle

15 likes, 2 dislikes
Posted by Brian Hegland on 09/19/2019 at 6:57 AM

Re: “Walking Tall

What a lousy break for Chef Martinez. I remember a few years back when the pastry chef at Chez Panisse's house was broken into and her box of recipes was one of the items stolen. Essentially, it was her life's work gone in a blink.
Chef, move all your recipe files to the cloud, on Google Drive or similar, from now on.

7 likes, 1 dislike
Posted by Charles Bloomer on 09/12/2019 at 9:35 AM

Re: “Desert Eats

$25 or $35? Ridiculous. Guess they aren't counting on many locals to show up.

3 likes, 5 dislikes
Posted by Anastasia Beaverhausen on 09/07/2019 at 3:46 PM

Re: “On the rise

Father Kino was not a Spanish priest. He was born in Segno, a small village in Northern Italy. Although his name is Padre Eusebio Francisco Kino he took the name Francisco as he joined the Society of Jesus which was co-founded by his patron Saint Francisco Xavier. Father Kino was a Jesuit, not a Franciscan.

4 likes, 1 dislike
Posted by another screen name on 08/31/2019 at 7:37 AM

Re: “On the rise

I love Ramona Farms and the Buttons, but Terry is a white guy, not a Lakota.

3 likes, 1 dislike
Posted by DesertDog on 08/29/2019 at 10:37 AM

Re: “Quick Bites

Cook Tucson Market & Commissary opened their doors Wednesday Aug 7th. We are open every Wednesday & Fridays from 10 - 2 PM so by Wednesday Aug 21st it will be our 5th day.

3 likes, 0 dislikes
Posted by Snowbird Pasties on 08/15/2019 at 3:08 PM

Re: “Goodbye, Frankie Cheesesteak

This is our 25th year in Tucson after immigrating from Philadelphia. Before Frankies, we were lost in a desert without a true Philly cheesesteak in sight and pretenders still asking if you wanted mayo on their faux concoctions. Here, in the Weekly, I stumbled across a notice that a cheesesteak place was opening. My thought was, "whatever." But then I saw that they were bringing in the rolls from Amoroso's back home. And, Frankie confirmed, they had cheeze whiz bubbling on the burner.

Frank was an institution who worked hard alongside his cooks and servers. He was an ambassador for the best Philadelphia has to offer. Cheesesteak, cheezewiz, wit. Sorry to hear of his passing.

9 likes, 0 dislikes
Posted by Rick Spanier on 08/03/2019 at 7:44 AM

Re: “Goodbye, Frankie Cheesesteak

Frankie was a true Philadelphian - gregarious, thoughtful, and open, he befriended many and most especially my late husband Newt Disney, another Phiadelphian. Newt or Diz treasured that friendship just as much as those Philly cheesesteaks wit, and hoagies which made you think you might just be in Philly with that first bite!

So sorry to hear this sad news. Frankie made the last years of my husbands life happier just as he did for so many in Tucson. Heres to Frankie!

14 likes, 0 dislikes
Posted by jodyannette on 08/01/2019 at 1:15 PM

Re: “Roll ’Em!

From out of town and we found Rollies Mexican Patio on Yelp. It was excellent! I got Tito's Burger and found it to be quite unique in how the patty was cooked. I loved the sauted onions, peppers and 'drowned cheese' effect. They even put on aome avocado for me! Excellent... Keep up the great work!

1 like, 0 dislikes
Posted by Brent Harty on 07/31/2019 at 1:25 PM

Re: “Trail Grazing

We stay at the Lodge and eat at Coyote Pause when we stay in the big city. The Lodge is a wonderful place for a weekend or more, with its own short hiking trails and close access to Tucson Mountain Park's trail system. The restaurant is a real jewel, using local ingredients in its menu items. I grew up not far from the Cat Mountain Lodge/Coyote Pause so it's a real treat to say there, eat there and to enjoy the Sonoran desert. And I remember Stan's Antique Museum back in the late 60s and early 70s. It had a sign out front advising passers-by of its free admission and another large sign at the museum exit next to a "donations" box announcing "this isn't a free museum." P. T. Barnum was right.

Posted by Mike Anderson on 07/23/2019 at 7:47 AM
Posted by SonoranWinds on 07/06/2019 at 12:37 PM

Re: “Meet and Greet

Yeah but the story says the website advertises Kennebecs but they are using Pure Gold.

Posted by SonoranWinds on 07/06/2019 at 12:36 PM

Re: “Meet and Greet

It all has to do with the final product. FReezing them before cooking, makes it so that when we do cook them the outside to get a little crispy but not overcooked by the time this Center gets nice and warm. Come on in and give them a try.

3 likes, 0 dislikes
Posted by Benjamin Rine on 06/27/2019 at 7:35 PM

Re: “Rockin’ Bowl

to the writer of this article...Nobody makes it in the food business without having to hustle big time, credit where credit due.

1 like, 0 dislikes
Posted by laddderflappy on 06/27/2019 at 12:26 PM

Re: “Meet and Greet

Wish the new business and owner success, and I've never been in the food industry, but I'm curious why you prepare your kennebec fries, then freeze them for 12 hrs?

1 like, 1 dislike
Posted by laddderflappy on 06/27/2019 at 12:22 PM

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