The emphasis is on tantalizing flavors and signature items like sea bass in chipotle whole grain mustard sauce on a bed of mashed potatoes, topped with lightly battered, fried onion strips. Pork posole is slowly braised in a red chili and hominy broth. A unique grilled salmon presentation, with the fish in a barbecue-sauced corn husk, is topped with a poblano pesto and corn salsa. But none execute it better than Chimayo Grill, where executive chef Thomas Tran oversees exacting standards. However, it can be an hour wait on Fridays and Saturdays.
Training is important to management, and they take it very seriously.
Fair prices for a solid California wine repertoire. My all time favorite was their Voodoo Shrimp and fried zukes. Those two things kept me coming back for more but now that they are off the menu I am less inclined to dine there. Your Comment Start a new search . Please read it.