No offense Christina but I spend a lot of time in ABQ and I find the food pretty weak.
Mexican in ABQ is mostly New Mexican and is very similar from place to place. I have had little luck getting high end food in ABQ/Rio Rancho area. Of course COS you really need to know where to go also.
I agree some ratings especially on the MX restaurants here are lousy. I think you have to go to a hole in the wall say off of Platte to find closer to the real thing. La Carreta usually fits that bill although they can have an off day and I have not been there i a while.
How Muldoon's is up there shows folks don't know what good food is.
I was going to open a restaurant in this town but I think it would have to be in the Broadmoor area. A lot of folks either don't want to pay for good food or don't know what it is. That includes service, too. Getting my salad with my entree makes me want to go ballistic but I guess some folks are okay with that.
Christina - Jose Muldoon's is generally rated among the tops in the "Best of" reports. Given the general cardboard with enchilada sauce served there, that gives you an idea of the 'judgement of the population'. Colorado in general is very disappointing relative to good Mexican whether it be Tex-Mex, southwestern or old Mexico and COS is at the bottom of that list. There are a few that are okay, but none stand out.
If you order a plate with multiple tacos or enchiladas, and ask for different meats in them, they charge you extra ($1 per different meat.) This is the only restaurant I've ever seen this practice - most places are happy to let you have one chicken taco and one beef, at no extra charge.
Your review is spot on; I totally relate to your statement, "To the apparently satisfied 89 percent of Urbanspooners — I'm speechless." When I lived in Albuquerque, I relied heavily on Urbanspoon ratings to choose new locally-owned restaurants to try, and the ratings were generally accurate. When I relocated to Colorado Springs about three years ago, however, I realized that the local Urbanspoon ratings don't seem to hold any water. When many of the top-rated places are chain restaurants, you have to question the general culinary judgment of the population.
glutton not gluten lol
I've been able to finish pretty much every plate of food that I've eaten since I was in High School. I'm not a gluten, but I see it as a way not to let food go to waste. However, that all changed when I ate at Jorge's yesterday afternoon for lunch! It was awful. The chicken in the taquitos was dry, the rice was dry, the beans that came as a side tasted like they had been there for weeks. I could not finish my plate. A business needs to know when the main reason why they are in business is not working. Mexican food for Jorge is not working!
Pre-renovation, Jorge's was one of my favorite places. Now, it's terrible. La Carreta is the place to be for great mexican food now.
If I could possibly rate them lower, believe me, I would. You know, for New York style pizza, they used to be alright. They also used to have tolerable prices. But, I made the mistake of listening to my loving wife and ordered 2 pizzas from them last night. A cheese and their Chicken Hot Wing pizza. Just the Chicken one was $20 alone!!!!! And believe me when I say that it wasn't worth it... It was thinner than paper. Barely any toppings and the crust was so dense that I had to take a break because my jaw was tired. It was ridiculous. They charge $14 for just a cheese pizza!!!!! Come on!!!!!! Then to top it off, gouge me with a $2.50 for delivery? Man..... I wish I could roll back time and make a better decision.
DO NOT ORDER HERE!!!! Go with Blackjack Pizza. They have changed so dramatically that I am amazed. Great flavor, super prices, and I always have plenty of leftovers. We had none with Borriello's paper thin pizza.
Companies do give out samples. They are looking to put their products in potential consumers' hands. They wouldn't do it if it didn't work one of the place that always worked is "Official Samples" search online
Hi know the facts,
To your first point, the U.S. Department of Agriculture told NPR that only some 30 percent of poultry sold in the United States is enhanced, not "every piece of chicken" as you write.
To your second, I suppose you are technically correct that the restaurant was merely selling its customers bad chicken strips when they could, potentially, have been selling them terrible ones.
To your third, we agree: Lots of restaurants source crappy food.
So Bryce, you think the "14% solution" in the chicken is the reason for the taste? If you knew what you are talking about the solution in those tenders is actually better than industry standards. The average piece of chicken, every piece of chicken, has between 25 to 30% solution injected to keep the chicken from drying out. But then if you really knew what you were talking about you would praise the restaurant for providing its customers with a higher quality product. And do you really think that the frozen foods served to you are different than any other restuarant? Again if you knew what you were talking about, you would know that the majority of products coming to most restaurants are frozen. Get over yourself and take some time to learn about the industry you are supposedly reviewing.
It's rare you write a review that's so positive, but these guys deserve ever bit of praise you've given. Good job.
@anonymous......too scared to list his name. Your post requires no comment. We all have our opinions and taste levels depending upon our culinary cultural experiences. Your childishness in your pathetic language says everything about you. I am Italian to the core. You can be civil in your comments, or did you come from the gutters of some out of the way town!
We went to Spicy Basil during their grand opening and were seated right near the busy kitchen area - Our waitress was amazing, kept checking in and was polite and fun with our young daughter. The food (Pad Thai, the Beef and Brocoli, and the Fried Rice) was delicious and came out piping hot. The house side that came with the Gyoza was great, though the soy that also came was just soy. Overall we had a great dinner, and really enjoyed all of it from service to food. I am surprised to see you had such a different experience.
Mr. Yarnell, the post you are responding to is almost a year old, and you think that poster is an idiot? Prices do go up, but new menus MUST be printed before charging the new prices. What the restaurant did is considered fraud. It would be a shame for such a good restaurant to be put out of business due to a stupid oversight.
One word of advice, there is no simpler of way of announcing that you are an idiot on this or any blog than by calling someone else an idiot.
@red dragon, your an idiot..... Do you not understand the rising economy and the need to raise prices? Albeit that it was probably not all that nice of them to raise there price, but I guarantee they had the disclaimer posted somewhere in their store. When they decided to raise the all you can eat dinner menu to 27.95, it was adorned on the walls on peices of paper for months before hand. Maybe instead of being quick to judge you should have opened your eyes. This is by far THE BEST sushi In Colorado springs, hands down. If you dont wanna go anymore thats fine..... More suishi for me!!! I highly recommend suishi ring to anyone that wants to have a good time, with good food and friends.
We (my husband, sister, brother-in-law and I) have been dining at Ficco's at least once a week since New Year's Eve. Two of us are 100% Italian, one is Sicilian, and the other has been part of the Italian family for more than 40 years. We know Italian food, and Ficco's is excellent! No fancy airs, no attitudes - just wonderfully prepared homemade food. Mel and Nicole are warm, funny, caring hosts, who just want you to enjoy your meal. Pass the word about Ficco's - this is one restaurant that has to be kept in town for years to come.
I hear you, totally, it's just that role (the public one) is filled by another person. I love Kevin's culinary style, so very much. I'm just jealous you get to inhabit both roles, public and critic. No judgment meant.
Colorado Springs Eats,
Well, as we did, you could simply include a disclaimer that you obviously weren't able to remain anonymous in this setting (unless you make the reso in a fake name and climb into a wig and fat-suit).
With Kevin prepping all week for these dinners, my presumption is that he would give equal care to his food whether he knew a critic is coming or not. I didn't feel that I received any better treatment than my co-diners that night. The family-style dining lends to creating your own portions anyway, and I poured my own wine.
We all drifted between the prep kitchen to watch Kevin work and our table in the market. He'll always be on display (so on his best manners), so I feel that we got a real sampling of what it's all about.
Your publication may feel differently, but I'd say that it is more important to inform your readers of this cool new pop-up inspired scene than to avoid covering it, in the name of anonymity. Plus, I think you'd dig it.
Sounds so fantastic! Wish I could go, but rather hard to attend such a small function anonymously. Boo.
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