Mark HancockThe fast pace of life sure takes its toll on us. There are those who would love to fuss in the kitchen and put out a full meal, but the time crunch makes it much easier to just stop at a restaurant. Here are some updates.
—Carol Smaglinski, photos by Mark Hancock, Shannon Cornman and Lindsey Cooper
$$: Up to $15
$$$: $15-$30
$$$$: Above $30
Chubby’s Chicken and Grill
7640 Northwest Expressway 577-6848
Those with a strong attachment to eating calf fries swing on by to sample several pairs, which come with a compatible cocktail sauce. These delicacies are also nicknamed Montana tender-groins and are among Chubby’s top-sellers. Its catfish is pretty delish, too, along with sides such as corn and coleslaw, which comes in a regular or a vinegar-based version. The gourmet potato salad also is in great demand.
$$ Grill
Geno’s Chophouse
113 Harrison, Guthrie 282-4482
Chef Geno McNeely and his wife, Lynn, have started serving an appealing brunch from 10:30 a.m. to 3 p.m. Sundays. Besides a carving station, look for a waffle, omelet and a dessert station. On Sunday, there is no ordering off the menu — just the buffet. “There’s no food like Geno’s,” Lynn McNeely said about her husband.
$$$ Steakhouse
The Lobby Bar
4322 N. Western 604-4650
Will’s Coffee Shop has passed on to restaurant heaven, so The Lobby Bar now fills the entire spot. Talented chef David Henry (pictured) is concentrating on some mouthwatering East-West dishes inspired by the cuisine of Vietnam and other Asian countries. Look for lettuce wraps in tofu or chicken, and its banh mi sandwiches are popular. Save room for the black sesame pot de crème.
$$$ Eclectic
La Salsa Grille 2329 N. Meridian
604-5419
For many vegetarians, eating out can be frustrating and disappointing. Not at La Salsa. Due to the demand for more vegetables on the menu, the chefs have added tempting vegetable plates. Get this: Its vegetarian fajita is done with broccoli, yellow squash, zucchini and mushrooms. A spinach enchilada also was introduced.
$$ Mexican
Harvest Grill at Santa Fe harvest
6300 N. Santa Fe 840-1817
Want a nice view of the city while you eat? This grill inside a fitness center is open from 11 a.m. to 8 p.m. daily and has expanded its salad bar by adding more items to the mix of usual suspects. Its patio is wide open, too. Grill owner and former restaurant consultant Kevin Haygood knows the “how”s and “why”s of the hospitality game, and it shows.
$$ Salads and more
The Stuffed Olive
12215 S. Pennsylvania 735-7593
Get your iced sugar-cookie fix here, where menu items are made from scratch. Soups are the trump card, and two to choose from are the cream of mushroom and the low-calorie basil tomato. But call ahead, as those soups-of-the-day do change. One sandwich is created with avocado, turkey and Swiss with a chipotle mayo.
$$ American cafe
Red Raspberry Tea Room 12204 N.E. 23rd, Nicoma Park
769-1673
The owner is now offering a new culinary discovery of a salad. A real flight of fancy, it’s a baked apple salad done with a whole Gala apple that is split, cored and baked with a center of brown sugar, cream cheese and other secret ingredients, and then presented on a bed of organic mixed greens. It may be ordered along with a turkey half-sandwich.
$$ Tea room
