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Mandy's Wine Bar, Maricopa, Arizona 5.0 Stars
PART#2 Nov 1st, 2024, Mandy’s Restaurant & Wine Bar; We made our reservations in advance (highly recommend making) My wife and I revisited Mandy’s to give the dinner menu a try. Once again, upon our arrival we were nicely welcomed by the maitre’d Pat and taken to our waiting table in a very comfortable total view of the restaurant. Our server Kim came by our table and greeted us, and made us feel important and right at home, seems to be a common thread throughout the restaurant including staff and ownership!
Kim talked us through some of the different wines the restaurant offers, also, Mandy came by our table and offered some additional help. To her suggestion, we picked an amazing bottle of Austin Hope Cabernet, a perfect blend for dinner choices, thank you Mandy!
We wanted to try something special for an appetizer, we chose the Bruschetta Soperssata, with sundried tomatoes and mozzarella cheese. It had great taste and flavor to it. I just wish the bread had been toasted for that contrast “crunch” you so enjoy with a traditional bruschetta, but missed.
While dining sitting at the next table, we met Brian and Kelly, who live close by the restaurant here in Maricopa and were first timers. I am not sure what they ordered but, they both looked very happy and content. We also offered up, they should give the weekend brunch a try and I assure them it would not disappoint.
For our main course we ordered the Roasted Poblano & Basil Ricotta Lasagna, with fresh roasted poblano peppers eggplant, and Italian corn and beans, with a six-blend cheese sauce. This was a perfect layering of flavors with many nuances, and the roasted peppers continued to be the star! Well done Chef John.
An Additional main course, I asked for the house signature dish, I was brought the Wild Mushroom & Cauliflower Orzo. This was one of the best yet! An array of wild mushrooms, perfectly cooked cauliflower orzo in an amazing house made smoked cheese sauce. This also came with three perfectly cooked scallops, with a spicy hint on top, with a pallet pleasing finish. I asked what the spice was, and was told, one of Chef’s secrets. smile!
During our meal our server Kim and others came by the table checking in on us and other tables around us to ensure that we were and the others were made to feel important and right at home, and they did it perfectly.
Lastly, we ordered the house made Tiramisu, the bold espresso mousse and coffee taste finished out the evening with a big smile. Thank you to you all for a wonderful food and service experience. And to Brian and Kelly, see you perhaps at brunch sometime!
Until next time,
Chef Ron Lopez
SoCalRestaurantCritic.com
SoCalRestaurantCritic@yahoo.com
17yr Anniversary of Keeping Standards
PART#1 Oct 28th, 2024, My wife, and I have been waiting for this elegant restaurant and wine bar called Mandy’s, to open in our neighborhood here in Maricopa Arizona. We made a reservations for brunch in advance and upon our arrival we were nicely welcomed by the maiter’d and quickly taken to our table in a very comfortable setting. Our server Liz came by our table and greeted us, and made us feel important and right at home, seems to be a common thread throughout the restaurant.
We ordered the very tasty and well-balanced fruit blackberry mimosa “big smile” We also wanted to try some as they call sharables, we ordered the Whipped Feta & Roasted Beets, topped with olive oil, lemon zest and crushed pistachios, a wonderful starter, tasty, creamy and a nice layering of flavors but was lacking a touch of seasoning. Our server Liz B. continued to come by and checked on us to be sure we were having a great experience.
Additionally, we also ordered the Bruschetta with Figs, Prosciutto and Fresh Burrata, this was the hit of the day. So good and a perfect combination of flavor profiles. Well done Chef Howard! Lastly, we ordered the Breakfast Pizza, it was good but could use some refinement and bit clunky with having the fried egg’s directly on top of the pizza just, had an overwhelming egg flavor and couldn’t enjoy the pizza itself.
I also wanted to add, something you don't see very often enough is an owner coming by the tables and engaging with customers. The experience was very refreshing here. Mandy, and the entire staff made us feel very important, relaxed and right at home, including the highlight of meeting Chef John Howard. Well done!
It was so enjoyable we made reservations for Nov 1st and are looking forward to enjoying the restaurant’s dinner menu, wine, and desserts. Stay tuned for part 2 update.
Until next time,
Chef Ron Lopez
SoCalRestaurantCritic.com
SoCalRestaurantCritic@yahoo.com
17yr Anniversary of Keeping Standards
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RESERVED for Luchia's Restaurant, Wikieup, AZ
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RESERVED for Headquarters Restaurant, Maricopa, Az
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Buck & Rider, Gilbert AZ 5.0 Stars
Oct 12th 2024, This is one of the most consistent restaurant I have visited, in terms of friendliness, service, and food presentation and flavor profiles are just outstanding. This all being said, there are some standouts, Kara from the time you enter the restaurant, you are made to feel important and right at home. Karyne continues to stop by our table to be sure we are having the best experience with a great smile.
Our last visit was without expectation. We enjoyed some great food and service, our server Gabby A. We always start off with the crispy calamari, as always so crispy and tender, a true favorite. In addition to the crispy brussels sprouts with apple gastrique and the warm goat cheese, so tasty, feels like a true comfort type food. Gabby our server suggested we give the fresh oysters a try, we were happy she did! The fresh taste and smell of the ocean were perfect.
The table favorite was Rochambeau, Va oysters. Lastly, we had the Alaskan King Crab Roll, you could taste the king crab flavor with a little twist, made with soy paper in addition to tuna on top and a thinly sliced piece of serrano chile, a perfect garnish. Another wonderful experience, thank you all and special thanks to Gabby A., our server, you made us feel right at home.
Until next time,
Chef Ron Lopez
SoCalRestaurantCritic.com
SoCalRestaurantCritic@yahoo.com
15 Year Anniversary of Keeping Standards
I have been so excited to write this review. We finely found a restaurant in Arizona with balance of Friendliness, Service and food prepared deliciously and standards of the highest!
While in Gilbert Arizona, we stumbled upon this restaurant on the 5th of July around 3 o’clock in the afternoon, without knowing anything about the restaurant nor if we needed a reservation or not. Later to find out it’s a good thing to have a reservation prior for, this busy restaurant.
Walking up to the hostess counter, we were met by three wonderful people who greeted us and made us feel important and right at home. We were seated surprisingly quickly in a great spot where we could see the kitchen. I love looking at a busy kitchen, it tells me a lot about the restaurant. Just after being seated, our server Edwin arrived and greeted us. Seems to be a common thread throughout the restaurant staff, making its customers feel very welcomed, and Edwin did a great job of that.
Since we hadn’t been there before, Edwin took the initiative and shared a little bit about some of the restaurant’s nuances and offerings and some of its strong points, very appreciated. We then decided for starters to order the Roasted Brussels Sprouts, with the apple gastrique, almonds and goat cheese dipping sauce, it was a very tasty flavor profile and delicious. Additionally, we ordered the Crispy Calamari, crispy, and tender, it came with the not so impressive killer Louie sauce, and the very tasty and great accompaniment, Thai dipping sauce.
After Edwin’s suggestions, we tried the Crunchy Tofu Roll, XO marinated tofu and tempura asparagus, I am sure that this is not one of their stronger offerings. In addition, we ordered the Hamachi & Salmon Roll, this is a huge roll, with a generous portion of salmon, hamachi, asparagus, all wrapped in soy paper, out of this world D’lish. Such a great flavor profile will definitely re-order this dish.
Additionally, I also had the pleasure of visiting the restaurant on two more occasions, on the 15th of July. We experienced the same high level of service by our server Karyne and saw to our every need and also enjoyed the high level of food quality. I tried some different offerings, such as, the Hamachi Crudo, with the Thai chile sauce and ponzu, what a fresh and refreshing dish. Let’s not leave out the fresh oysters, an amazing taste of the ocean, Thank you Karyne for the suggestion.
Lastly, our visit on the 20th of July, the restaurant for the brunch. I just cant say enough about the friendliness and high standards this restaurants holds themselves to. Our server Savannah did a wonderful job being very attentive. We had a high level of Fish and Chip, the loup de mer “aka sea bass” was not over battered and the shoe string potatoes were crispy and the grilled fish tacos were the star of the show and the addition of the house made salsa made it tasty.
We are looking forward to visiting again, we saw some of the other offerings and looking forward to trying them soon. I highly recommend this restaurant for any occasion
Until next time,
Chef Ron Lopez
SoCalRestaurantCritic.com
SoCalRestaurantCritic@yahoo.com
15 Year Anniversary of Keeping Standards
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La Unica, Lake Elsinor, CA 4.8 Stars
4.16.23 Seems to be I am finding these out of the way wonderful places to dine lately. I so happened to be in Lake Elsinore, California and met up with a fellow foodie, Karim Loya. He recommended La Unica Mexican Restaurant, so I decided to give it a go. Not my regular kinda place to go but, I was so happy we did!
Upon arriving at noon, we were greeted by, who I’d like to call the ambassador of the restaurant, Maria Manzo, our greeter, and server! So very friendly and made us feel very important and made to feel right at home. Not found to often now days!
Maria brought us some complementary chips and salsa. The chips were warm, and tasted fresh, and had a great crispiness. The Salsa she brought to the table was just ok, until we asked for something more traditional, and then it came, the wonderful aromatic, fruitiness taste and a bite, the house habanero salsa!! D’lish! Perfect!
For starters we had the chicken enchiladas verdes, with the dried chile and tomatillo sauce. This was a very pleasing dish, very well balanced. In addition, we ordered the chicken Mole’ tacos. This dark silky mole sauce will bring you back to your mom’s kitchen, smooth, creamy and a little bite at the end. Chicken was tender with lots of flavor. The addition of the pickled onions topped this dish off, well done!
During our dining experience, Maria M. made sure that our experience was a the perfect one, with lots of conversation. It is always nice to see someone who enjoys what they do and where they do it! Maria shared she was very happy.
One of the things I always order in a Mexican Restaurant is the most technical, with a balance of roasted Poblano Chile, type of cheese, and lastly the balance of egg to chile ratio and layering. So, I ordered the Chile Relleno. This is how I knew I was in for a wonderful experience. The dish was by far, one of the best I’ve tasted, smooth batter, chile was cooked firm, soft and tender, and the Oaxacan cheese added a terrific layer and what brought it all together was the balanced authentic roasted tomato sauce lightly on the plate, this was clearly the star of the of the show!!! Perfectly executed meal.
We are looking to return soon to try out the signature seafood offerings. I had added La Unica Restaurant to top ten restaurant for 2024. I highly recommend this restaurant for any occasion.
Until next time,
Chef Ron Lopez
SoCalRestaurantCritic.com
SoCalRestaurantCritic@yahoo.com
15 Year Anniversary of Keeping Standards
My Personal Website
North Italia Restaurant, Gilbert, Arizona 4.9 Stars
May 11th 2024 I knew this was going to be a busy day for the restaurant, being the day before Mother’s Day, and I was right. The five of us arrived to a busy restaurant a bit before our afternoon reservation, where we were greeted by Ryhan, the general manager and other staff members. I wanted to note that Ryhan was very friendly and quickly made us feel important and right at home! Well Done!!
On our way to our table, I quickly noticed this was a very clean and well-organized restaurant and staff. After being seated our server Daniel M. greeted us and made us feel right at home, seems to be a common thread throughout the restaurant.
Daniel reviewed the menu with us and made some great suggestions. For starters we had the Truffle Garlic Bread, with the house made ricotta, grana Padano and herb array, this was delicious and had great flavor combination. We also had the Calamari Fritti, crispy out and tender, not chewy at all, along with come the house giardiniera, sugo, Calabrian aioli and grilled lemon, another great starter dish.
During this busy time, Daniel M. made visits to our table to insure a great experience. Great Service!! Because of the Mother’s Day holiday, the restaurant was serving from their Brunch Menu. However, It seemed to take a little longer than you would expect, even on a busy special holiday to get our food.
For our entrée’s we had the Heirloom Beet Salad with grilled chicken added. This entrée had a very refreshing taste along with goat cheese and to finish it off, the red wine vinaigrette made a the perfect add of acid to finish it off! Nicely done!
In addition, we ordered the Bistro Steak & Eggs entrée, with eggs, calabrian potato hash along with a wonderful rosemary bearnaise. But after taking a few bites we noticed the plate and steak arrived cold to the touch. Perhaps kitchen issue wait times? Daniel came by and we explained that the food was cold, he quickly fixed the situation and once again continued our great dining experience, thank you Daniel M.
Lastly, The Breakfast Sandwich seemed to be the star of the show. It was on slighty toasted bread with, Italian sausage, tasty crunchy applewood bacon, shaved porchetta, fried egg, roasted Italian peppers, cipollini onions, scamorza cheese and again the tasty calabrian aioli. This sandwich was layered perfectly, and had that wonderful flavor profile and crunch, and the flavor nuances you want in every Italian sandwich. Well done Chef!
It was so nice to be in a clean, well-staffed and organized restaurant with a friendly and warm atmosphere where customers can come and enjoy themselves. I highly recommend this restaurant for any occasion. I wanted to thank the restaurant for a great experience! Well done Ryhan, Daniel M. Chef and staff.
We are looking forward to visiting again, we saw some of the other offerings and looking forward to trying them soon.
Until next time,
Chef Ron Lopez
SoCalRestaurantCritic.com
SoCalRestaurantCritic@yahoo.com
15 Year Anniversary of Keeping Standards
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TAQUITO LOCOS , Casa Grande, Arizona
2.17.2024 This is a very unusual review. We were headed to Casa Grande, in Arizona and stumbled upon a very packed with people and sellers Farmers Market/Food Truck type event. It doesn’t help we were hungry. I don’t usually write about this type of events, nor specialty pop-up type food offerings. However, as we made our way through all the people and food purveyor’s tasting as we walked through, we stumbled upon, what I’d like to call, a Hidden Jewel. “Taquito Locos & More” where we met Daniel and Ramona Sanchez, owners and chefs.
The stand was crowded, a very good sign for someone like me. At first we tried the Tamale, they were very tasty packed with lots of meat and flavor, melt in your mouth good! Additionally, we found out the Tamales were not made using traditional masa but, with Maseca a corn flour. The tamale had a different texture but, still very delightful and good and pleasing to the pallet. We also tasted the Albondigas, the caldo or broth was very good and had a nice depth of flavor. However, the albondiga or meatball needed some seasoning or salt and perhaps a touch of limon and chile to balance out dish.
The star of the show seemed to be the Taquitos Locos. Comes with 4 taquitos packed with meat, in a serving cup along with rice at the bottom, was a nice surprise, thin shards of carrots, cucumber and mix cheese and caldo or broth at the bottom. This little tub was packed with layers of flavor and surprises. I would have loved it a bit spicier, a touch of chile and limon. All and all, Taquitos Locos was a great find and is highly recommended. You can find Daniel and Ramona Sanchez at the Casa Grande Farmers Market on Saturdays. Hope to see you again soon!
Until next time,
Chef Ron Lopez
SoCalRestaurantCrtic.com
SoCalRestaurantCrtic@yahoo.com
15yr Anniversary of Keeping Standards
Welcome to SoCalRestaurantCritic's Website
GOURMET ITALIA, Temecula CA. BIG 5 STARS
1-22-24 We called a few days before to make our reservations and spoke to Jennifer the GM of the restaurant and she was very excited we chose Gourmet Italia for our celebration. We have visited the restaurant in the past and Jennifer has always made us feel important and right at home.
The six of us arrived at 4pm to celebrate a special birthday and were seated right away. This is where we met our server Ashley C. greeting us with a big smile, seems to be a common thread through the restaurant to make us all feel important and right at home because, she did exactly that.
After getting settled in our server Ashley C. brought our table some fresh house made hot bread and an olive tapenade, so delicious. We then ordered appetizers, the Antipasto Italiano, a selection of imported Italian cured meats, cheeses, olives and vegetables. Calamari Fritti with cherry peppers. The fried calamari was crispy and so tender, along with the mannara dipping sauce, very tasty. There was another white sauce that came with the Calamari, tasted like warm mayonnaise, not so good, had no taste.
Ashley came by and shared some of the specials of the day and help us all make some great choices. For our Entrée’s we ordered, Squid Ink Pasta, Chicken Marsala, Veal Limone, Filetto, Pescatore, Pasta Italiano. Some entrées came with the Butternut Squash Soup, this soup had great flavor nuances, strong taste of butternut so velvety and smooth "perfect". Our server Ashley, continued to do a great job coming by the table more than a few times making sure our birthday dinner experience was the best possible.
The entrées ordered were good but, nothing that jumped out, something you would expect in a restaurant of this caliber. However, there were two standouts, the Pescatore dish with clams, mussels, scallops and shrimp cooked in a fresh tomato-based sauce in a tasty seafood pasta. Such a great flavor profile and layering all parts of the of the seafood tasted very fresh, no fishy taste. Along with the house bread for dipping, made the dish all come together.
The other was the Black Ink (squid Ink) pasta with the pan seared scallops and along with what tasted like a silky garlic butter sauce. The pasta was cooked perfectly, “nobody like over cooked pasta” and this was good! The Scallops were a bit over cooked but, still tender and good!
Special thank you to Ashley C. our server, Chef and your kitchen staff, and most of all to, Jennifer the GM and owner Alex for a great over all experience. You all helped make our birthday celebration a memorable one!
Until next time,
Chef Ron Lopez
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Roots Eatery, Maricopa, Az Part 2 New Menu Review Coming Soon!
Reserved for Roots Eatery
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Roots Eatery, Maricopa Az "4.5 Stars" Brunch
I use an App where I newly reside called Nextdoor. Its very unique in that those in my area and/or town chat and share information through the app, about things like, new or established restaurants and services in the area.
This is where I stumbled upon what I want to call “A Hidden Jewel” The name of the restaurant is called “ROOTS Eatery” not to be mistaken for Roost Sports Café, also located in the city of Maricopa, Arizona. I wanted to share that, I never let anyone know who I am or my purpose, until the check is paid. The anonymity ensures that I receive the same food and services as other patrons.
The three of us arrived early on Father’s Day, June 18th at 8:30 am. We were quickly greeted by Thomas with a big welcome and made us feel right at home and important! We said, that we had never been, and so Thomas shared the process of ordering and highlighted the breakfast / Brunch specials of the day. One thing caught my eye upon entering the restaurant, you see the kitchen and see Chef Chris, Executive Chef / Owner with a full staff prepping and filling orders. I also saw that the kitchen stations were very organized, and clean, very comforting!
I want to share that this restaurant is smaller than you would think however, they have certainly done a great job of maximizing seating without making you feel crowded in anyway. Additionally, this is also a type of restaurant that you order your food at the front counter and food delivered to the table later by Tyler the expediter, again very friendly and helpful.
The thing that I was surprised about is, no salt and pepper on the tables, I was told that if, I needed them they were on the shelf top on the left. A question I am going to ask on another visit.
I wanted to order an array of food breakfast offerings, we started off by ordering, coffee and 2 Mimosa’s. Coffee came in a coffee press, very cool touch and a father’s day complimentary Baileys Irish Cream, wow!. The Mimosa were clearly made with freshly squeezed OJ and a balancing high-end champagne., well done!
Our breakfast order consisted of the Waffle Breakfast Sandwich; 2 scrambled eggs, crispy bacon and cheese. All placed on a light and fluffy, crispy outer sweet waffle, no syrup needed here, complements, to the Chef!
Additionally, we ordered the avocado toast; creamy fresh avocado on toasted sourdough bread. My thought was, it needed to be more toasting, just a little too soft for my liking, also topped with freshly sliced tomatoes and toppings, a great addition for contrast. Lastly, I ordered, Traditional Eggs Benedict; a perfect poached on top of a toasted English Muffin, a generous piece of grilled Ham, a little chewy not as, tender as, I would have hoped. I am guessing a house made hollandaise sauce, only problem was, I wish there had been more of it on the plate, it was that good! Well done Chef Chris!
Lastly, I wanted to add, just because you order at the front counter doesn’t mean your meal goes without a high level of service. Thomas and Tyler both stopped by our table more than a few times, making sure our experience was the right one. Additionally, on our way out, we were able to speak to Chris Chef/Owner of Roots Eatery, he has a clear passion for what he does here, in terms of presentation, quality of food and his community he lives in.
I highly recommend the breakfast/brunch menu and please be sure to say hello to Chef Chris and others. I will be retuning soon and looking forward having an array of dinner offerings to share with you next time.
Until next time,
Chef Ron Lopez
15 Year Anniversary of Keeping Standards
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"Coast 2 Coast BBQ" Maricopa, Arizona "3 Stars"
I was able to attend the FOOD TRUCK FRIDAY in the City of Maricopa Arizona on May 7th, 2023. We arrived at 5pm and just in time before it got CrAzY busy. There must have been a 250 people at 5pm when it started, and a dozen Food Trucks. There were a couple standout, food offerings. “Coast 2 Coast BBQ” was at the top. I think that sometimes there is a misnomer that, Food Truck cannot provide savory high-quality food, well Damon Hahn, Pit Master of “Coast 2 Coast BBQ” did not disappoint.
We ordered the Brisket Sandwich, which was good, meat was tender and melted in your mouth. Also had the Half Rack of Ribs, it seemed these could have used a little longer in the smoker, they weren’t fall off the bone tender but, were still good. The champion and standout was the “ALL IN SANDWICH” which had the tender juicy melt in your mouth sliced beef brisket, house made sausage with a touch of spice, the wonderful house made BBQ sauce, tasted tangy, rich and had a great finish of flavor and if that want enough, the sandwich was topped with yet again house made crunchy and creamy coleslaw, and he even snuck in a few thinly sliced fresh jalapenos, just adding another layer of flavors. This sandwich had so much value and quality.
Well done Damon and team, I am now a follower. I highly recommend “Coast 2 Coast BBQ” for any occasion. I am sure Damon would enjoy hearing from you.
Until Next time,
Chef Ron
SoCalRestaurantCrtic.com
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Chef Ron Update April 2023
Chef Ron Update April 2023, Hi everyone, I'm sorry for not being in touch for so long, almost 3 months. I was busy with an opportunity in Arizona that needed all my attention. In my time away I found some really great Mexican/Latin dishes and lots of delicious tips that I am looking forward to sharing soon!
Thank you all for your loyalty and remember, never trust a skinny Chef “wink”
Chef Ron
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LA Cocina Bar & Grill Temecula Ca, 10-31-22 "2 Stars "
Sunday on the 30th of October, It was late morning and there were four of us, we were hungry and didn’t want special type of food just “GOOD FOOD”, hard to find now days. We finely decided on La Cocina Bar & Grill, in East Temecula. We saw online that they hosted a Mexican Buffett Brunch. We arrived about 1:20pm and was assured by our Hostess Mona, that the buffet be available to us a little after 2pm, if needed and it was. Mona seated quickly and made us feel right at home! She so happened to seat us right in front of all the trays of food and the smell was like being at home like when I was a kid.
There was an array of food from, Waffles, Crepes, your choice Omelets, Chile Verde, Chile Colorado, Bacon, Sausage, Menudo, Posole, BBQ Ribs, just to name a few. One of my assessments in visiting an Authentic Mexican Restaurant is their Chile Relleno, I always order one, to see the attention to detail the kitchen gives in their food. The roasting and peeling of the chile. The egg to cheese ratio, seeds removed or not removed, and so forth. This always has proven whether the food is going to be at the expected standard, or not. I am happy to say it was! It was well balanced ratios and flavors were spot on however, the sauce was good too, just a little heavy on the salt side for me.
About midway through our meal, the Kitchen Manager Gerardo, checked in on us, as we saw he did to most of the tables, great customer service! Soon after that we wanted a Crepe, we asked whom I’d like to call the ambassador of the restaurant, Dina. She was so helpful a whatever it takes attitude, so refreshing especially now days, thank you Dina!
As we finished up, and so full of delicious foods and even more so happy with level of service, this place does it right, Kudos to ownership! Will definitely, return to try the regular menu, and to see if it supersedes our Sunday Brunch experience. On our way out we had the pleasure of meeting the Restaurant Manager, Armando, who was genuinely interested in our experience and was sure to invite us back.
I also wanted to add, I never call in advance, they never know who I am and what I am there for, until the check is paid. That being said, I would highly recommend this restaurant for any occasion, food quality, and the level of service was refreshing considering the time an place were in now day!
Until next time
Chef Ron Lopez
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As I see it, COVID-19 Impact on the Restaurant Industry 2021-22
1-17-2022 The COVID-19 pandemic has wreaked havoc on the restaurant industry, but it hasn’t ended it. Thanks to quick reactions and a willingness to adjust, establishments of all sizes, locations and niches have managed to stay afloat. With more restaurants reopening, it’s become clear that some of these changes will last.
Amid the chaos of COVID-19, restaurants adapted because they had to. As 110,000 establishments closed permanently, the industry quickly learned that it must adapt to survive. Now that the sector’s lived with these adjustments for some time, their long-term potential is more apparent.
Many of these changes will linger after the pandemic fades. Restaurants have learned their lesson and will shift to prevent or weather future crises. The industry will emerge from the pandemic an entirely different animal, and here’s what that will look like.
The most obvious change to come to reopening restaurants is a renewed stress on health and safety. During the pandemic, increased health measures are a government-mandated necessity in some areas. After the pandemic, they’ll be an optional but critical part of preventing future risks.
Some measures, like wearing masks and mandating a six-foot distance between seats, will likely fade with the virus. Others, like frequent hand washing, hand sanitizer stations for guests and regular disinfection, will persist. Overall, the industry will take cleanliness more seriously, going beyond meeting FDA regulations and taking a proactive approach to disease prevention.
Restaurant health and safety protocols may reach a scientific level. Some operators may look into metallic nanoparticle coatings to sterilize and disinfect kitchen equipment. Technology has proven an indispensable resource for restaurants amid the pandemic. From QR code-based menus to app-based reservations and ordering, technology has sustained the industry throughout the past year. These tools can continue to help restaurants outside of the pandemic, too, so the industry will grow increasingly tech-centric.
Technology like digital menus don’t just make restaurants safer, but more efficient. As more restaurants start reopening and customers flood back in, these efficiency gains will be crucial. Even lower-volume establishments will streamline dining through technology, as it creates a more gratifying customer experience.
After some time, the industry will move past digital services and embrace automation. Robots are already crucial in food packaging plants, but they could see service in restaurants too. Robotic cashiers, cleaners and even cooks will augment the human workforce, helping businesses serve more guests, and do so faster.
Ghost kitchens — restaurants that deal exclusively in carry-out and delivery — predate the pandemic, but are now far more enticing. Online delivery orders alone generated $45 billion in 2020, and it will likely take a while before in-house dining regains its place of dominance. Ghost kitchens capitalize on this trend, so they’ll remain valuable long after the pandemic subsides.
Even as restaurants reopen, the public may not feel safe dining in. Online ordering has also made getting take-out or delivery easier than ever before, which will carry this trend further. Dine-in establishments can’t meet this consumer segment’s needs as efficiently or effectively as ghost kitchens.
It’s also impossible to ignore the economic benefits of the ghost kitchen model. Since it typically requires less space and fewer furnishings, it reduces overhead expenses. Experts warn that full-service restaurants may not recover until 2025, so many businesses may turn to ghost kitchens to recover faster.
The pandemic has been a learning experience for the industry, especially when it comes to inefficiency. When business dropped and money became tight, the ways in which the sector has been wasteful became painfully apparent. Reopening restaurants may take the opportunity to move toward a circular economy, virtually eliminating waste. Proponents of the circular economy typically highlight its environmental benefits, but there’s an economic case as well. Circular food systems could generate $2.7 trillion in annual benefits across the nation. Since this approach eliminates resource waste, it makes restaurants as efficient, and therefore, profitable, as possible.
The industry won’t likely shift to a complete circular economy at once, as that takes time and initial disruption. Many restaurants and chains will move in that direction, though, recycling, reusing or upcycling their waste. This approach will ensure that struggling restaurants get all the value they can out of their resources.
When people back on the COVID-19 pandemic, it will represent a turning point in history. As the outbreak put the status quo to the test, it became increasingly evident that restaurants haven’t been as resilient or efficient as they could. After a disruption as substantial as that, the industry won’t return to normal once the outbreak subsides. The post-COVID restaurant environment will look entirely different from before, and for the better. Establishments will be cleaner, safer, more efficient and profitable than ever before.
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AS I SEE IT TODAY.... 12/29/21
As many restaurants feel suffocated by the COVID-19 timeline. Mainly, the harrowing reality there is not a clear end in sight. It opens the door to a point operator across the country have pondered in recent days, despite whatever measures they are taking to repel the crisis: Will COVID-19 do irreparable harm to my business? For the first time since this unprecedented deadlock spread nationwide, the industry has turned to restaurant decision makers and owners for insight, instead of consumers. Quickly, a significant point surfaced. While COVID-19 does not discriminate in who it affects, the impact is not so evenly or randomly distributed among restaurants.
Full-service locations less equipped to pivot to takeout and delivery have represented the tip of the sword. Restaurants have had to not just try to rearrange business practices, but also to bring along customer bases that have historically looked elsewhere for their family meals. Also consider, trends we are seeing with limited food choices. More comfort family style options are becoming evident. The focus on “eating to live,” over “living to eat,” and viewing the daily practice as, more of a necessity than an experience to share with others. Just ask yourself, what your lunch breaks have looked like and related cost, lately. The change is significant to all of us.
Like with any expansion, ingraining customer behavior and changing spending habits takes time, innovation, and deliberate strategy. Additionally, this is where the social media plays a tremendous part in local and neighborhood restaurants, downsized menu offerings and focusing on not only the price point but, even as important as, the customer returning one or two times a week. As I see it, one of the big challenges throughout this entire process has centered on social messaging. This has now become uniform, but especially true of any restaurant trying to tell customers it is doing something totally different, while continuing to not compromise quality, cleanliness and most of all, safety. In doing so, eateries need to get the word out, whether it is informing guests they are still open, sharing new menu options, like family bundles, or even collaborating with other local eateries with options. And if I may, please consider continued support of your local mom and pop neighborhood eateries.
Chef Ron Lopez
SoCalRestaurantCritic@yahoo.com
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As I see it Now 12.22.20
AS I SEE IT TODAY....
As many restaurants feel suffocated by the COVID-19 timeline. Mainly, the harrowing reality there is not a clear end in sight. It opens the door to a point operator across the country have pondered in recent days, despite whatever measures they are taking to repel the crisis: Will COVID-19 do irreparable harm to my business? For the first time since this unprecedented deadlock spread nationwide, the industry has turned to restaurant decision makers and owners for insight, instead of consumers. Quickly, a significant point surfaced. While COVID-19 does not discriminate in who it affects, the impact is not so evenly or randomly distributed among restaurants.
Full-service locations less equipped to pivot to takeout and delivery have represented the tip of the sword. Restaurants have had to not just try to rearrange business practices, but also to bring along customer bases that have historically looked elsewhere for their family meals. Also consider, trends we are seeing with limited food choices. More comfort family style options are becoming evident. The focus on “eating to live,” over “living to eat,” and viewing the daily practice as, more of a necessity than an experience to share with others. Just ask yourself, what your lunch breaks have looked like and related cost, lately. The change is significant to all of us.
Like with any expansion, ingraining customer behavior and changing spending habits takes time, innovation, and deliberate strategy. Additionally, this is where the social media plays a tremendous part in local and neighborhood restaurants, downsized menu offerings and focusing on not only the price point but, even as important as, the customer returning one or two times a week. As I see it, one of the big challenges throughout this entire process has centered on social messaging. This has now become uniform, but especially true of any restaurant trying to tell customers it is doing something totally different, while continuing to not compromise quality, cleanliness and most of all, safety. In doing so, eateries need to get the word out, whether it is informing guests they are still open, sharing new menu options, like family bundles, or even collaborating with other local eateries with options. And if I may, please consider continued support of your local mom and pop neighborhood eateries.
Chef Ron Lopez
SoCalRestaurantCritic@yahoo.com
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Cocina del Charro, San Marcos Ca "3 Stars"
8.18.20- Revisit from 7-2020
I think we should always be mindful about the service industry and the struggles the restaurants go through. I thought it might be good time to revisit the restaurant after giving them some time from my initial visit, mostly to get acclimated to the ever changing rules and requirements requested by the state. Covid-19
I stopped by for some lunch, I wanted authentic, spicy and d'lish food. We were seated quickly in the front patio in the shaded area by our hostess Cynthia. She was very friendly, engaging and my us feel right at home, once we were seated she went over the specials of the day. Not soon after we received the complementary chips and salsa, fresh and tasty. Our server Rocio, greeted us and again went over the special of the day and took or drink order.
My fellow Chef and friend, Kevin Morrow ordered the Chicken Enchiladas Suizas, with a house made tomatillo Sauce, topped with Jack and cheddar cheese, and a touch of sour cream on top. The combination plates are served with spanish rice, beans and garnish. The enchiladas had plenty of seasoned chicken with a blend of sauce and cheese but, needed a little spiciness or kick to it. In addition we ordered the the Chile Colorado, chunks of beef in a deep red Chile sauce. In the flavor profile, I could taste the garlic and a hint of cinnamon and perhaps the chile guajillo. My only comment would be that the beef was under cooked and was a little chewy but, the sauce had spot on flavors.
Lastly my litmus test for an Authentic Mexican Restaurants has always been ordering the house made Chile Relleno. It seems to be the one item on the menu that, lets me know the attention to detail and flavors that the kitchen gives its food. I have done this many many times and have never been wrong. The house Chile Relleno here, was tender, stuffed with the perfect amount of cheese, and not a overwhelming amount of egg whites, cooked to perfection and in addition to a great sauce and cheese blend on top. Will be my clear favorite for future visits.
I wanted to thank Chef Kevin Morrow for joining me. I also wanted to thank Margie, Rocio, Cynthia, Chef and the kitchen staff for a great meal and experience. Looking forward to seeing again soon.
Until next time!
Chef Ron Lopez
SoCalRestaurantCritic@yahoo.com
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KING FISH HOUSE, Henderson, Nevada "4 STARS"
We arrived at 6ish. Upon walking into the restaurant we were greeted by a very happy, big smile hostess, Angela, she made us feel right at home. Also noticing the restaurant was very busy and seeing other dinners very happy and content, is a good sign and indication of the experience to come.
On our way to to our table, Senior Manager Holly M. also welcomed us. I want to add, I also witnessed Holly M. welcoming other dinners as they entered the restaurant, again, another good sign. After being seated, we were greeted by our server, Grace, whom also, made us feel right at home, it would seem to be a common thread shared by staff and management. Grace, took a moment to suggest some of the popular drinks, we chose the Pyramid Hefe, we enjoyed it very much. Upon her return, Grace made some appetizer suggestions, we chose the the Crispy Calamari, served with Mae Ploy a Roasted Pepper Aioli and in addition, came with an Asian dipping sauce, "Highly recommended" We also ordered the Oyster Sampler, came on a bed of ice, fresh tasting, chilled and a taste of the Ocean. Oysters were very refreshing and enjoyable. The Oyster tray came with, lemon, Horse Radish, Cocktail Sauce, which were great accompaniments.
Grace came by the table often to check on us, giving plenty of time to make our entree choices. For our main courses, we ordered the Manila Clams Linguini. The dish came with an abundant amount of clams, pasta with fresh basil, shallots, white wine and crushed red peppers. We should asked about the spicyness of the dish, and dialed it down, it was just to spicy and not able to finish. Upon sharing our thoughts with our server Grace, Sr. Manager Holly M. came over to offer us a remake or even another dish, coustmer services at its best.
We also ordered the Crusted Macadamia Nut Halibut, with orange ginger butter sauce, clearly the star of the show for me!!! This was a generous piece of fish and was cooked perfectly, juicy, tender on the inside, not fishy at all, a wonderful crust on the outside. I could clearly taste the ginger butter and a hint of orange. It was accompanied with garlic mashed potatoes, smooth silky, with great garlic and buttery flavor. Hats off to the Chef and staff, nicely done. "5 Stars"
I also wanted to say, that I have been to a few other King Fish House Restaurants, in Carlsbad and Mission Valley, San Diego and I can honestly say, the Henderson, Nv. restaurant from the Sr. Manager Holly M, Server Grace and Hostess Angela far exceeded all our expectations from then time we entered the restaurant.
I was able to speak to other dinners, the few I spoke to shared that, they were regulars, and enjoy the atmosphere, service and the food consistency, additionally mentioned, engaging management and staff. I would highly recommend King Fish House Restaurant Henderson NV. for any occasion. Very family friendly, with a diverse Kids Menu.
Until Next Time,
Chef Ron Lopez
SoCalRestaurantCrtic@yahoo.com