Very nicely surprised for a town that has many mediocre Mexican food choices. Locally owned, which is important for those who wish to patronize the mom and pop cafés, while avoiding the big box franchises. Great ambiance, nice wait staff, food exceeded our expectations. Will be back, and will tell our friends to try it out as well.
Great breakfast as well as one of the best burgers in town. The green chili is superb. A great local diner on the West side of town. Have been there numerous times, never been disappointed. Eager to try their BBQ.
Never will go back to Bambinos since the owners did not renew the lease on La Creperie, one of downtowns oldest remaining quality eateries. Will not patronize their hamburger joint effort, The Skirted Hiefer. Nothing like adding one more burger joint to an already saturated burger market in this town, but hey, good luck on your half thought out business plan. The pizzas and "Italian" food at Bambinos were always mediocre at best, much, much better choices in the town. Arrivederci!
Bristol has basically abandoned and shunned a small but loyal portion of his customer base who patronized his business since the very beginning in the early 90's. There are too many quality craft beer establishments popping up in our community, who want our business. That is where my dollars will now go. I used to love to go to the old tasting room on Tejon, because it was more intimate and the relationship between customers and staff made it homey. Since the move to Ivywild, our group feels largely ignored, Bristol and the new staff just want the almighty dollar. Go luck, Mike, it was fun while it lasted. I wont be back, and other longtime loyal customers feel the same way.
2 NO votes from our household.
Let PERA fund its own miserable retirement account, not from the taxpayers.
Raichlen is a BBQ hack wannabe. Notice how much of his tutorials and pictures are using the technique of "grilling" and not true "bbqing". The outrageous price ($1996, really?) to attend his BBQ University is laughable. I would certainly pay that amount, and more, to learn from a true World Champion BBQ pitmaster such as Chris Lilly, Myron Mixon, Ray Lampe, or Johnny Trigg as they would teach the true art of low and slow BBQing methods and techniques. Raichlen mostly teaches grilling. If you watch his old show "Primal Grill" it does have a nice appeal to it, but he often does not reveal cooking temperatures or times. Just the end resuslts. It is a flashy show but not very informative. I'm sure the weekend event is fun as you get to hob-knob around with Raichlen, but call it what it is, "Grillin University" for $2K. Thanks, but no thanks.
Interesting picture. There is a bottle of Orin Swifts "The Prisoner" along with the $17 entree. The Ritz charges $65 for this expensive wine option. Thats a fairly expensive dinner IMHO, so skip the wine and get a glass of the house red. The entree looks tasty and reasonably priced. Why do restaurants always have to mark up wine and drinks so darn much? They would sell more if they scaled back their prices to a reasonable level. They could offer "The Prisoner" for $40 and still make a tremendous profit, and probable sell many more bottles of it.
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