Mexican Restaurants Near Howard Johnson Alburquerque Medical Arts Area
"Final night I broke the seal on a Jim Beam decanter
That looks similar Elvis."
~George Jones
Having spent much of his career in an inebriated state, Country music icon George Jones really lived the life experiences that inspired much of his music. After one of his four divorces, Jones sat alone in a rather empty dwelling, his ex-wife having absconded with virtually everything–article of furniture, china, glassware and more. Among the few items left behind were a minor table, a Jim Beam whiskey decanter bearing the likeness of Elvis Presley, and a Fred Flintstone jar of jelly beans. Later dumping the jelly beans, the "Possum" used the jar as a glass into which he poured the entire contents of the Jim Beam decanter. The imaginary conversations he had with Elvis and Fred during his impaired state were the inspiration for the song "The King is Gone."
Only amongst gorging collectors will you generally find Jim Beam decanters sporting the likeness of The Male monarch. The Duke City'southward about prolific collectors of vintage developed beverage decanters, bottles and signage is the Monte Carlo Steak House on Route 66. Kitschy mirrors emblazoned with the logos of beer distributors, anthropomorphic alcohol decanters, faux wood walls, garish neon signs, Velvet Elvis and stereotypical "leatherette" booths may have been born in another era, but they never go out of fashion considering the Monte Carlo is one of the most comfortable and welcoming restaurants in the urban center. To those in the know, it's as well ane of Albuquerque's very best steak houses.
"Those in the know" now include a nation-wide audience who watched the Diners, Drive-Ins and Dives episode in 2008 entitled "Where the Locals Go" in which "local hot spots" got the inimitable Guy Fieri treatment. Contrary to the episode'southward title, not all locals get to the Monte Carlo–or at least they didn't until later the show's premier. In fact, many people–fifty-fifty within the confines of the Duke City–had never heard of the Monte Carlo until the Food Network introduced it to them. Information technology truly was ane of Albuquerque'south all-time kept secrets. As Fieri did, you can enter the steak house through a bustling package liquor store (which doubles as a veritable museum for even more collectibles). Yous can likewise enter direct through an entrance on the restaurant's west side. One of the first things yous'll notice is a full-service bar which probably tin't contrive the libation of your pick, but tin can dispense long-neck Budweiser, Schlitz and Pabst like in that location'south no tomorrow. The volume is turned way downwards on the restaurant's televisions, but so y'all probably couldn't hear them amidst the din of an eclectic crowd.
During his inaugural visit, 1 of my propeller-headed, Jedi-worshiping, 40-something Luke Skywalker wannabe colleagues at Intel uttered "come out of the light and into the darkness, Luke" when he stepped into the Monte Carlo Steakhouse from a bright, sunlit Duke Metropolis afternoon. It takes a few seconds for your eyes to adjust to the dimly lit beef and beer palace past the Rio Grande–and when they do adjust, y'all'll wonder if yous stepped out of a portal into the 1960s. The Monte Carlo Steakhouse is an anachronism, a bona fide throwback to a foretime era–and indeed, the eating place has been in business organization since 1970.
There are no distinctions between the lunch and the dinner menu and even though the carte du jour stipulates that baked potatoes and rice pilaf are bachelor simply after 5PM, you can unremarkably accept either with your lunch. Tiffin specials are bachelor Monday through Friday while a prime rib–regarded past many equally amidst the city'south very best–is the evening special Th and Friday. Aside from the aforementioned baked spud (perfectly done) or rice pilaf, each dinner also includes one piece of Texas toast.
Near Recent Visit: 12 June 2019
The charbroiledMonte Carlo Burger with greenish chile and cheese (by any name a greenish chile cheeseburger) is an exemplar for how this virtually sacrosanct of New Mexico's bang-up burgers should be prepared. There are too many light-green chile cheeseburgers in which green chile barely registers on the Scoville scale with about as much piquancy as a bong pepper. The Monte Carlo's green chile bites back with a pleasant piquancy estrus lovers will respect. What really sets this cheeseburger apart, all the same, is the freshness and moistness of the beef patty which is essentially ground steak, a thick third-pound of beef prepared to your exacting specifications.
Wholly different the desiccated frozen Frisbees served at some burger establishments, Monte Carlo's meaty orbs are oh so wonderfully juicy–especially if ordered at medium or medium-rare. Monte Carlo's green chile cheeseburger was selected for inclusion on both the 2009 and 2011 editions of the New United mexican states Greenish Chile Cheeseburger Trail. It'south one of the favorite greenish republic of chile cheeseburgers of Cheryl Jamison, the scintillating four-time James Beard Honor-winning author and architect of the New Mexico Green Chile Cheeseburger initiative. Mine, too…and don't forget to read what boyfriend burger addict Tom Molitor has to say in the comments below.
Previous Visits
The parking lot is by and large crowded with motorized conveyances of every blazon, size and description and waiting lists tend to be long, peculiarly on weekends. Despite well-nigh overflow crowds, the look staff is among the well-nigh accommodating and friendly in the city. Many regulars opt for the bounteous Greek appetizer plate in lieu of the standard fried appetizers (zucchini, onion rings, mushrooms and mozzarella cheese sticks) and are rewarded with a platter of salami strips, Greek olives, pepperoncini, tomatoes and i solitary dolma (blimp grape foliage) all drizzled with Kalamata olive oil. Sadly, this otherwise outstanding precursor does not include pita bread.
Steak dinners are accompanied past your option of soup or a fresh dinner salad (perfunctory iceberg lettuce but, not the fancy designer lettuces upscale steak houses proposition) made with shredded red cabbage, tomato, carrot slivers and your choice of dressing. For a full Greek experience, a good bet is the zesty Greek dressing which is liberally sprinkled with bits of fetid Feta cheese. Amid the restaurant'southward virtually popular soups is the creamy green chile craven soup , a pond puddle-sized bowl of soul-warming soup served hot. Thickened heavily, it is replete with chicken pieces. The green republic of chile lacks piquancy just has a squeamish flavor. Soup and salad not withstanding, this is a meat and potatoes establishment in the anachronistic traditions of the 70s. Observing the offerings–burgers, steaks, ribs and even a cheesesteak, Fieri noted "y'all don't come to this joint for a tomato and avocado on whole wheat."
The menu defines the degree of doneness for each charbroiled steak–from the "cold center" of a rare steak to the "cooked throughout" description of a well done steak–and includes a disclaimer that the eating house is not responsible or meat ordered well done. The chef is truly master of his broiler domain, typically achieving the exacting specifications requested by discerning diners who would call up nothing of sending back a steak not prepared the way they asked for it.
We can't imagine always sending the steak back. The os-in 20-ounce Porterhouse steak is charbroiled to perfection with just enough marbling for flavor. Unless otherwise requested, each steak is prepared with Seasonall, an all-purpose seasoning (no MSG) used liberally. An excellent alternative is asking for salt, pepper and garlic on each side of your steak. While on the grill, the chef will also castor on some melted butter.
One of the things that makes a Monte Carlo steak stand up out is the fact that the restaurant still cuts its ain steaks fresh daily, a practice begun past founder Michael Katsaros when the restaurant launched nearly thirty years ago. The Katsaros family notwithstanding runs the restaurant. After his showtime bite of a ribeye, Guy Fieri'south uttered then reiterated the statement "that's just keen." You're probably thinking "he'south the host of the bear witness and is supposed to exist enthusiastic well-nigh the restaurants featured," just his sentiment pretty much echoes that of most people who discover the Monte Carlo Steak House.
Fieri also pointed out that "it ain't just killer steaks that get hand-cut here." The souvlaki , "made with mama's classic Greek recipe with a family unit twist" is fabricated from pork tenderloin cut at the restaurant. Each souvlaki portion is 12 to 14 ounces of some of the virtually tender and delicious, admitting non-traditional, skewered meat y'all'll ever have. The souvlaki is allowed to age for five to six days in a marinade of lemon juice, white wine, common salt, pepper, garlic table salt, oregano and vinegar before information technology hits the grill. After it's washed on the grill, it'south brushed on with a mix of olive oil, oregano, common salt, pepper and lemon juice. Watching this inspired creation, Fieri exclaimed "I hear the national anthem of flavor town going off correct nigh now." In betwixt utterances of "wow" and "this is monster flavor," he called the flavor "so deep and so rich" and after a few forkfuls, he proclaimed "I'1000 moving in."
Some other "not to miss" entree is the Greek style craven . The loquacious Fieri admitted to "not having talked much or taken a breath" while sampling this perfectly prepared poultry which he described equally "killer," 1 of the adjectives he uses effusively when he really likes something. He likewise noted that "it's about as bones as you tin can make it" and "as tender and juicy as yous can get it." The key is getting it. If you oasis't visited the Monte Carlo Steakhouse, it's worth the drive from anywhere in the Knuckles City area just for this chicken.
3 November 2016: If you have to piece of work overtime to make upwards for an extended lunch hour to bulldoze beyond town for a lunch special, it's worth information technology, especially if the luncheon special is the hamburger steak with grilled onions. My friend and frequent dining companion Bill Resnik describes it as "75-per centum equally good as its counterpart at San Antonio's fabled Owl Buffet." Pecker, who matriculated at New Mexico Tech loves the Owl's hamburger steak well-nigh as much equally he loves his motorcar. To compare the Monte Carlo's rendition is a high compliment indeed. Bruce "Sr Plata" Silvery had his hamburger steak smothered in grilled onions and roasted green chile, two components which made his dejeuner even more memorable though the incendiary dark-green chile did have him reaching for coffee more than ofttimes than usual.
The spaghetti's golf ball sized meatballs have a little season "je ne sais quoi" that most diners try to figure out. The hush-hush is a scrap of Greek mint which just seems to invigorate the meatballs with flavor. Fieri called it a "money meatball."
The meats are then well flavored, the service so accommodating and the ambiance and so 60s, you'll wonder why anyone would visit an inferior concatenation restaurant for a lesser steak or spend nearly $100 for a steak dinner at ane of those hoidy toidy, fancy schmanzy restaurants. Fieri called the Monte Carlo "just an average off-the-hook steakhouse with homemade Greek." Everyone else calls it special.
Monte Carlo Steak House
3916 Fundamental, S.West.
Albuquerque, New Mexico
(505) 831-2444
LATEST VISIT: 12 June 2019
# OF VISITS: vii
RATING: 22
COST: $$$
BEST BET: Greek salad; Greek Appetizer Plate; Porterhouse Steak; Green Chile Cheeseburger; Hamburger Steak
Source: https://www.nmgastronome.com/?p=344
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