I keep tabs on news that filters up about new spots, chef departures, developing concepts and try to bring them in one non-paywalled placed, because I love you.  Actually, I really like gossip, so let’s see what I have this week:

Pizza 9 will be moving in to the former frozen-dessert spot behind the Century Downtown theater.  They say they’re Chicago, I say not-so.  Good pizza, but it’s thick crust, plain and simple.

McGrath’s in the Hyatt.  Ever eat there?  Yeah, maybe once and you didn’t choose to.  What did you eat?  Who knows.  It was fine.  Finally the uninteresting is shoved out and a new contender steps in.  It’s called Forque and whether or not they intend to compete with Lucia, it is always a good sign when new places open, especially in a down economy.  Looks like steak . . . and stuff.  Duck, ok, and some South American influences like chimichurri (one of the greatest condiments ever).

More hotel renovations:  the downtown Hilton, home of the Rancher’s Club, is now rebranded as Crowne Plaza.  Rancher’s Club stays, but the casual restaurant will be reopened as “innovative New Mexican” and called Stonestreet Restaurant.

East Mountain diners have one less spot to have drinks with dinner – the Backside Alehouse has been fighting for a liquor license but recently lost their legal fight, and as a result they will close down completely.  Big bummer for the 10,000+ residents out there.

Cupcakes are soooo 2004.  What is even more quaint than the cute but lowly little cupcake?  Yes, indeed, we have a new pastry/baking/sweets spot in town, this one focusing on that most retro of baked goods: the Bundt Cake.  It’s called Nothing Bundt Cakes and is a franchise based out of Las Vegas.

Think you know the history of the Bundt Cake?  Yeah, me neither.  But that’s O.K. – all you need to know is that Nothing Bundt Cakes is located at Wyoming and Academy – near the 5 Star Burgers and Whole Foods, etc.

And, don’t forget the FREE – I will be giving away a YEAR of “Bundtlets”, individual cutesy cakes, one per month.  Just comment below and you’re in the running – I’ll give away the certificate this weekend!  If I get a crapload of comments I’ll decide who deserves the cake the most.  If I get just one, well…. you get it!

I’m not going to attach the press release because it’s kind of PR overload, but here are the details you need:

Today, 8/17:  ribbon-cutting ceremony

Friday 8/19: Animal Humane NM benefit – go on this day and help out critters to the tune of 20% of anything you buy!

Saturday 8/20: First 50 customers get free cake, AND more benefits for Animal Humane.  Yay!

5901-X Wyoming Blvd NE
505.924.4444
albuquerque@nothingbundtcakes.com
Monday-Friday: 9AM-6PM; Saturday: 10AM-6PM

Another Saturday, another episode of Break The Chain, Ryan Scott’s laudable attempt to bring more dish to the local restaurant scene by interviewing the movers, shakers, and armchair foodies to talk about everything food in Albuquerque.

This week was Matt Rembe, owner-operator of Los Poblanos Inn and Cultural Center (not Los Poblanos Organics - that’s another entity, as I’ve been informed in the comments).  That’s a mouthful!  I’ve gotten weekly boxes from Los Poblanos Organics before from Monte Saarsgard and his bunch of talented crew.  Their produce has always been wonderful, even if they occasionally take flak for utilizing California as a source when locally grown options are thin.

The show should be up on the archives page by now – check back and listen at your leisure!  I recommend you listen while the show is live – you can comment, ask questions, or call in to be a participant.

Keith and Kevin Roessler are the twin towers behind restaurants in town that you love like Savoy, Seasons, and Zinc Wine Bar (home of the best freakin’ brunch menu in town – I kid you not – where you can get the Elvis Waffle and drown your walk of shame sorrows in peanut butter and whipped cream).

But they are also huge winos.  I mean, wine freaks.  I mean, fermented grape hounds.  Yeah, that’s it.  Jillian Oaks of the Local IQ has a great profile on them and their plans to take their uncle Roger and father Richard’s Roessler Cellars to a new level with a second venture called R2.   This focus will bring even more varietals of wine to the restaurants and making dining all the better.  Salud!

Wow, that took quite a while but I am building a repository of ALL the restaurant reviews I have written, starting with this year and adding more going backwards chronologically.  Eventually I’d love to include the Duke City Fix stuff, too!

Each is pdf’ed and most have website links for your ease of further research, and so far it’s just 2011 but that should give y’all a great start.

PLEASE, PLEASE, PLEASE – call first!  A few on the 2011 list are already out of business, and I’ll annotate them when I can but “let the eater beware”.

Andrea Lin’s Albuquerque Restaurant Reviews Archive