Charlotte Restaurant Week!

It’s that time again! Queen’s Feast Charlotte Restaurant Week will be Friday, July 10 through Sunday, July 19, 2009. This is the week where many upscale restaurants offer a $30 prix fixe meal. Visit the website to see participating restaurants, scan their menus, and make your reservations!

Also, please feel free to recommend great places from the list for me and Mike! We always have trouble choosing.

Crêpe Cellar Kitchen & Pub

Restaurant: Crêpe Cellar Kitchen & Pub
Locations: 3116 N. Davidson Street
Website: http://www.crepecellar.com
Dress: Casual
Cuisine: Blend of European and American
Price Range:

  • Starters: $4-9
  • Entrées: $6-16 (most around $7-12)
  • Desserts: $4.5-9

Rating: 3.5 out of 5 spoons


The Scoop:

I’ve been mourning Addie’s Jamaican Cuisine despite the terrible service. Oh, red beans and rice! How I loved thee! But I have to admit, there’s a new restaurant on the block that does soothe my pain. You’ve probably noticed the Crêpe Cellar Kitchen & Pub as you’ve driven through NoDa. I was anxious to see what the restaurant was all about, and was pleased with what I found.

The atmosphere is bustling, friendly, and casual. When we walked in one Sunday around noon, a guitarist was strumming by the bar, the windows were all pulled open, people were laughing and digging into some delicious-looking food; in short, it looked promising! The space is tight, and we were admittedly a bit crowded, but it added to the “neighborhood pub” atmosphere.

There was something very satisfying and rustic about the food, as well. My sister ordered a masterpiece of a crepe: the Smoked Salmon Breakfast Crêpe, comprised of smoked salmon, egg, spinach, Gruyère, and hollandaise. The flavors were delicate and delicious. I love the idea of salmon as a breakfast or brunch option — it feels fresh and light, just right for a lazy morning.

Smoked Salmon Breakfast Crêpe


My little brother, Alex, also made an excellent choice, albeit perhaps not as brunch-appropriate! He chose a Crêpe Cellar Burger from the sandwich menu, which included Gruyère (they must love this cheese, and I can’t blame them), onion straws, and garlic aioli on a toasted bun. The entire burger was delicious, but in particular, the onion straws made it stand out. The tang and crunch with the other flavors was perfect.

Crêpe Cellar Burger


The burger came with a choice of side: fries or slaw. Having not tried the slaw, I can’t tell you for sure that you should get the fries . . . but you should get the fries. You can get them with pesto and brie and they were, hands down, the best part of the meal. It might be surprising that a side of french fries trounced all of our other food, but remember two key words: PESTO and BRIE! Just look at these beauties:

Pesto Brie French Fries


Am I forgetting anything? Oh, right. And then there’s my meal. If this sounds like an afterthought, that’s because it is. My meal, in contrast to all of the yumminess above, was very unremarkable. I saw what looked to be a delicious plate of french toast as I walked into the Crêpe Cellar, and it looked even better on the menu: Brioche French Toast with Kahlua Batter. I ordered it, but sad to say, it was very, very regular french toast. In fact, it was a little dry. I like my homemade french toast better. They gave me quite a pile of the stuff, but when it comes down to it, I preferred snagging fries off my brother’s plate than eating my pile of bread.

Brioche French Toast with Kahlua Batter


Another small bone to pick may be obvious from the pictures above. I’m not snobby about presentation, but I do feel the appearance of food is part of the experience and some effort should go into it. Neither my sister’s crêpe nor my brother’s burger looks like a dish that’s going to taste amazing. In fact, they look like they could be pretty mediocre. Just look at the burger, slapped on one side of an empty plate with a stray onion here and there. I like the idea of having a rustic, comfortable restaurant and the food can look rustic and comfortable. But perhaps not . . . sloppy? Rushed?

Overall, I hope you’ll try the Crêpe Cellar Kitchen & Pub. We enjoyed our brunch very much, and the service sure beats that of its predecessor, Addie’s (one reader recounts seeing Addie herself asleep on her restaurant’s couch). The food is (mostly) great, with lovely flavor pairings. Just skip the french toast!

Have you tried the Crêpe Cellar Kitchen & Pub yet? Enjoy the atmosphere? Any particular dishes you love? Share your thoughts by clicking on the “Comments” link below!

Fiamma Restaurant

Restaurant: Fiamma Restaurant
Locations: 2418 Park Road
Website: Fiamma Restaurant
Dress: Nice-casual
Cuisine: Italian
Price Range:

  • Appetizers: $7.50-9.75
  • Entrées: $7.50-26.50

Rating: 0 out of 5 spoons


The Scoop:

I just need to vent for a moment. We’ve all had terrible restaurant experiences, right? The hair in the food, the rude employee, the outrageous check — there are plenty of things that can ruin an experience. I can roll with many a punch, but I want to share with you, as fellow consumers, how we were treated at Fiamma. Once you’re armed with the information, you can make the best choice about whether or not to patronize the restaurant.

Mike and I have been meaning to visit Fiamma since last year. We wanted to go during Charlotte Restaurant Week, but plans fell through. Since then, the somewhat expensive restaurant has simply never been at the top of our list. My very sweet roommate, knowing that I wanted to visit, gave me a generous sum and made a reservation for my birthday. I was beyond excited.

When Mike and I arrived at the restaurant, we were seated and given water and some absolutely delicious pesto. It was rich and drowned in flavorful olive oil. I was so excited about the meal to come, because surely, based on this tiny taste, it would be phenomenal. Well, unfortunately, we never ate another bite. Nor got drinks. Nor, apparently, even had a waitress. Let me explain.

Fiamma's Breadsticks and Pesto

The only morsel to pass through our lips at Fiamma: Breadsticks and Pesto

After we got our water, we were trying desperately not to fill up on the pesto, but no one seemed to be coming to take our drink order, much less our meal order. We waited. And waited. And waited. The two girls seated behind us, who were obviously in the same boat, finally flagged down a waitress and requested that someone serve them. She apologized, and we thought the oversight would be taken care of. So we waited. And waited. Plenty of employees were milling about, but apparently none of them were waiters? Perhaps they were simply restaurant props? A mirage produced by hunger? Who knows.

Finally, the host walked back and asked, sensing the problem, “Have you been waited on yet?” We told him no, relieved that the oversight would be taken care of. So we waited. And waited. And . . . you get the idea. The waitress did eventually come over, looking quite huffy (I think she was the only one waiting all those tables and, frankly, I’d be huffy too, though perhaps that doesn’t excuse it), and asked if we’d heard the specials. She quickly described them. I was about to cry out, “We know what we want! Here’s our order!” but her manner made it clear she was not our waitress and was only there to inform us. She left quickly. And no one else came!

Finally, I was feeling disappointed and Mike and I were both very annoyed. Mike walked over to the kitchen, unsure of where the waiters could be hiding, and said, “Can someone please take our order?” I hate having to press someone to serve me at a restaurant, though, because it makes me feel quite unwelcome. I collected my purse and we left. It was a struggle to find some other nice place to eat my birthday dinner with no reservation.

Everyone has their bad days, and perhaps Fiamma is en pointe all of the other 364 days of the year. My sister quite enjoyed a dinner she once ate there, and as I mentioned, they have great . . . uh . . . pesto. All I know is after my own ridiculous experience, I don’t feel comfortable giving them any spoons at all, and I won’t be giving them another chance to ruin my evening.

Okay, spill it! What’s your worst restaurant story? Whether you name names or not, tell us about a bad experience you’ve had. Or have you tried Fiamma and want to recount a similar or different experience? Share by clicking on the “Comments” link!

The Coffee Cup Remix

Restaurant: The Coffee Cup
Locations: 2909 N. Davidson Street
Website: http://www.coffeecupsoul.com/
Dress: Casual
Cuisine: Supposedly “soul food”
Price Range:

  • Breakfast/Lunch: $5.95-7.95
  • Desserts: $3.95

Rating: 3 out of 5 spoons


The Scoop:

There’s good news and there’s bad news. The good news is that the Coffee Cup has, indeed, reopened in NoDa and, after a month of serving lunch only, is now opened for regular business (and even open late for those hanging out at Prevue or gallery crawling). The bad news? Well, the bad news is that the Coffee Cup has not reopened — some odd, trendy version of the Coffee Cup has opened and, unfortunately, fiddled with perfection.

I guess they felt they had to reinvent themselves after closing down two locations — the historic restaurant downtown and the struggling (but delicious) restaurant in the University area. I heard a rumor that they were thinking of adjusting their menu to be more health-conscious, but I thought that surely they knew that no one goes to eat soul food and worries about the fat content. Well, whether to be more health-conscious or simply to change their image, they’ve altered the key component that makes them the Coffee Cup: the FOOD. The food transcended the location, the restaurant building, the serving crew. Whatever reason their previous locations were unsuccessful (try letting the sanitation grade drop precipitously, not advertising much, etc.), it couldn’t have been the food. I feel a little like a very dear, tasty friend has died.

Don’t get me wrong; some things remain the same. The service is sweet and personal (it was our server’s first day, and though the timing of the meal was off, she was very attentive). The manager is very personable, kind, and intent on making your meal enjoyable. The locale is cute, well-decorated, and placed conveniently in the heart of NoDa.

The Coffee Cup's hip new locale
The Coffee Cup’s hip new locale

The only real problem is the food. Where has the soul food gone?! Let’s survey the casualties:

1. Gone are the thick-cut pork chops slathered in opaque, fatty gravy. In their place is served pork scaloppine: thin, a little tough, and peppery. I asked if they could still smother the chops, though it’s not listed on the menu (that’s right — no more “smothered” option!), and they obliged, but with a decidedly thin, watery gravy. While this version of smothered pork chops is good, I wouldn’t go back to the Coffee Cup to get them again. I had dreams about the old version — dreams, I tell you! Just look at the difference:

The University area Coffee Cup's Smothered Pork Chops

NoDa's Smothered Pork Chops

Top: The University area Coffee Cup’s Smothered Pork Chops.
Bottom: NoDa Coffee Cup’s so-called “Smothered Pork Chops.”

2. Gone are the big fluffy waffles. If you get Chicken and Waffles now, the waffle has gone granola. It’s more like something you’d find at Zada Jane’s (where they’d do it better, because it’s their “thing”) than a soul food restaurant: it has a hint of cinnamon/nutmeg, and I think they actually used wheat flour. Don’t get me wrong, wheat flour has a place in this world. But that place is not in the kitchen of a soul food restaurant. This is yet another example of how the Coffee Cup still offers good food, but not great food. Not unique food. Not the kind of soul food that I would crave, feel driven to tell friends about, and seek out every weekend without fail. That’s what the old Coffee Cup offered.

Also, perhaps this was another issue stemming from having a novice waitress, but they brought the chicken and waffle out separately! Slap that chicken on that waffle, man!

The University area Coffee Cup's Chicken and Waffles

NoDa Coffee Cup's Chicken and Waffles

Top: The University area Coffee Cup’s Chicken and Waffles.
Bottom: NoDa Coffee Cup’s “Chicken and Waffles.”

3. Gone are . . . (gasp) the biscuits. Well, in a manner of speaking. They do still have similar biscuits. And these biscuits still beat plenty of biscuits in Charlotte. But something’s missing. I think, in keeping with the idea of making a “healthier” version of soul food, they’ve cut down on the butter or shortening or something. They just weren’t as addictive, and I felt embarrassed when my sister tried them (after I’d been raving about them for a year) and wasn’t impressed. They were more crumbly, more dry, less greasy and fantastic. I’m sure other dishes have changed in addition to those I’ve mentioned here, but I can’t bear to go back to find out. The biscuits are the final straw. The Coffee Cup is dead to me! </melodrama>

Just to add to my sorrows, the Coffee Cup apparently doesn’t really have those little jelly packets for the biscuits anymore (or our waitress didn’t know about them). They brought out a mostly empty jar in response to my request, and I have to admit, sharing a communal jelly jar with who-knows-what-other-customers made me a little squirmy. The waitress also came back promptly to retrieve it because they needed it . . . which was very weird! Is there not jelly dedicated to customer consumption? I know, I know, a whole paragraph on the jelly incident. But I think it’s warranted. It’s sort of a metaphor for the entire Coffee Cup experience at this point: it falls short of your expectations, disappoints you, and is then taken away too soon (as I predict the Coffee Cup will be yet again, given this new menu).

I should really make it clear that the Coffee Cup is not lousy. It’s good. Good food, good service, and if I’d never known about the other Coffee Cup, I might be satisfied with that. The macaroni and cheese was actually phenomenal, perhaps the only thing better than the old version. The restaurant gets 3 stars for being good. I just can’t help but shake my head at the fact that they changed the food. The FOOD! The food was perfect, delicious, fattening, sultry, exceptional! There was nothing in Charlotte to compare, and that’s why people kept coming back. Please, dear Coffee Cup, consider serving some soul food again. Until then, I’ll see y’all at Price’s Chicken Coop! They know, “if it ain’t broke, don’t fix it!”

Have you been to the new “improved” Coffee Cup? Are you also aghast, or do you like it better? Any other good soul food recommendations? Share your thoughts by clicking on the “Comments” link below.

Coffee Cup Sighting in NoDa!

Faithful readers,

First, apologies for the delay in postings. My day job is getting in the way of my night-or-weekend-or-whenever-I-have-ten-minutes job! I promise updates soon! I have a delectable Thai restaurant tournament waiting to be posted.

I just wanted to tune in for a moment and tell you about a fantastic development in the Coffee Cup saga. As you may know, the restaurant unfortunately closed late last year and owner Gardine Wilson seemed very pessimistic about the possibility of reopening. Something must have changed, though, because the Coffee Cup is indeed open in NoDa! This is fantastic news for me and Mike, who will be visiting soon. If you didn’t get a chance to try it before, swoop in and be thankful you didn’t miss out altogether.

Incidentally, Addie’s Jamaican Cuisine (which was also in NoDa) closed its doors, but you know, with that service . . . it’s really no surprise. Sorry to lose the red beans and rice, though.

Reviews soon!
Love,
Julie

Los Cabos Mexican Grill

Restaurant: Los Cabos Mexican Grill
Locations: 7030 Smith Corners Boulevard
Website: none available
Dress: Casual
Cuisine: Mexican
Price Range:

  • Lunch: $5.25-7
  • Entrées (quesadillas, enchiladas, tacos, fajitas, burritos): $5-8
  • Desserts: $3-4.50

Rating: 1 out of 5 spoons


The Scoop:

Mike and I were trying to visit the University location of Thai Taste (for an upcoming review!) one Sunday but alas, it was closed. We hopped into the small, colorful Los Cabos Mexican Grill instead. To preface, we have a pretty sad history with Mexican restaurants in Charlotte. There are a few great Tex-Mex places we love (including my favorite, the chain On the Border), but all of the little Mexican places we’ve tried have been disappointing. With such a substantial Hispanic population, you’d think we’d have some great little restaurants here and there, but Mike and I haven’t found them. Unfortunately, Los Cabos only added to our frustration.

We started our meal with some unremarkable chips and salsa. I hold everything up to On the Border salsa standards, and this didn’t measure up (nothing ever does, though). It was kind of watery and tasted just okay. They were good about refilling the salsa when it ran low, though, which I appreciated.

Los Cabos Chips and Salsa
Los Cabos Chips and Salsa

The ordering process was the first part of our experience that bothered me. Sometimes when trying a new restaurant, especially if the menu is long, I like to ask the servers what they recommend as their favorite dish. Unfortunately, a server sometimes interprets this as me asking them to use psychic powers to recommend a dish they know that I would like, which understandably puts them in a bind since they don’t know me from Eve. Dear servers of the world, when I ask your favorite dish, I really am just asking what you like as a foothold for choosing my own meal. I’m not going to be upset if I try your recommendation and it doesn’t suit my individual taste! No psychic powers needed.

At any rate, the server at Los Cabos suggested I get a 3-way combo to try a little bit of everything. Good advice if my problem had been how to try the most food and see what I liked. Bad advice if what I wanted was simply her opinion on what tasted the best. Because I wanted to try an entrée instead, I went with the Enchiladas Verdes, described as “three corn tortillas folded and stuffed with chicken; topped with tomatillo sauce, melted cheese, lettuce, and sour cream; and served with rice and beans.”

Unfortunately, it wasn’t good. It was a pretty plate full of the exact same repetitive, tired, bland food found at so many of the little Mexican restaurants I’ve tried. The enchiladas tasted like someone had opened a can of chicken, warmed it up, dumped it on a corn tortilla and dumped some tomatillo sauce on top. I suspect that’s exactly what happened. The taste was terribly monotonous by the third enchilada. The rice and beans were, eh, rice and beans (I know I’m starting to sound like a fangirl, but On the Border actually does excellent rice and black beans). The slightly tart tomatillo sauce and the grated cheese sprinkled over everything (not a very authentic Mexican touch) were the only pinches of flavor in the whole dish. I’m serious about good eating, and so I actually considered stopping the meal after a few bites, cutting our losses, and trying to find a different restaurant (or even making a grilled cheese at home)! I should clarify that the food wasn’t horrible; it was just paying money for nothing!

Los Cabos Enchiladas Verdes
Los Cabos Enchiladas Verdes

Ordering Mike’s meal was complicated as well. He ordered the Enchiladas de Mole and the server asked (in an elementary school teacher tone), “Have you tried mole before?” When Mike said he hadn’t, she said she’d bring some out for him to try, obviously skeptical about whether he knew he wanted mole or just thought he wanted mole.

Mole is a “different” flavor — the sauce combines chiles with a deep Mexican chocolate — but I can’t decide if it was insulting or nice to second-guess Mike’s order. I think it was both: a nice gesture delivered in a patronizing way. As it turned out, Mike didn’t like the mole and neither did I, because it was more bitter than the other mole I’ve tried. It was odd how discouraging they seemed about it, though. The server was urging Mike to choose another entrée and recommending alternatives before he had even acknowledged that he wasn’t keen on the mole!

Anyhow, Mike ended up with the Enchiladas Mexicana, described as, “one chicken, one beef, and one cheese enchilada, topped with green sauce, cheese dip, and red sauce.” His choice turned out better than mine because at least the monotony was broken up by the three different flavors. It was still a bland meal, though, and he was dissatisfied as well.

Los Cabos Enchiladas Mexicana
Los Cabos Enchiladas Mexicana

All in all, Los Cabos was quite unsuccessful. The servers are nice and they serve alcohol, so maybe people visit for the margaritas? Being a tee-totaler, I couldn’t tell ya, but it sure doesn’t seem like the enchiladas would keep you coming back. Even with the inexpensive prices, I wouldn’t waste time visiting Los Cabos.

Have you been to Los Cabos Mexican Grill? Found any great Mexican restaurants in Charlotte? Share your thoughts by clicking on the “Comments” link below.

Chain Review #1: Tijuana Flats

Restaurant: Tijuana Flats
Locations:

  • 9826 Gilead Road
  • 3130 Driwood Court Unit B (this is the one I visit)
Website: http://www.tijuanaflats.com
Dress: Casual
Cuisine: Tex-Mex
Price Range:

  • Salads and Sides: coming soon!
  • Entrées (chimis, tacos, nachos, burritos, etc.): coming soon!
  • Desserts: coming soon!
Rating: 3 out of 5 spoons


The Scoop:

Since this is my first review of a chain restaurant, I should explain my stance on chain restaurants. I’m disturbed by people who only eat at chains. Some people’s automatic reflex upon deciding to eat out is to pile in the car and head to TGIFridays, Chili’s, or Applebee’s, to which I have to say, “What a waste!” I can’t imagine missing out on all of the fantastic Charlotte food in favor of the same chain meals over and over.

That being said, I’m not a food snob. I like food that tastes good and is prepared creatively and passionately. It’s that simple. That means that I’m always a bit annoyed by those people who refuse to step foot in a chain and look down their noses at the concept. They want to find the pretentious, bohemian restaurant in the corner of nowhere and scoff at friends who haven’t eaten there yet. That’s not me.

There’s nothing inherently wrong with a restaurant that has a good thing going in multiple locations around the country (though I’ll acknowledge some restaurants start to run on autopilot with their food when they get large and quality control is difficult). In fact, in terms of some types of cuisine, I haven’t found non-chains in Charlotte that do them well. As you can see, I straddle the fence here. My rule of thumb is simply to try everything and go where the taste leads me.

Now that that’s out of the way, let’s talk about what Mike and I affectionately call “Flats.” Mike and I stumbled on this little place one Sunday and it’s become our regular after-church lunch destination. The great employees there now know us by name! Tijuana Flats is a relatively small chain that sprang out of Florida to open a handful of restaurants in Indiana, Pennsylvania, Virginia and, of course, North Carolina. Don’t be surprised if you haven’t seen it yet, because there are only two Charlotte locations. The restaurant is based on a unique (if sometimes obnoxious) concept: each location has its own heavy dose of personality consisting bumper sticker and autograph adorned, wildly painted walls and their pride and joy, the hot sauce bar. Hot foods are a big deal at Tijuana Flats, and award-winning nuclear hot sauces are on sale for all you hotheads out there.

One aspect of Tijuana Flats that still has me and Mike scratching our heads is the multiple personality disorder it seems to be sporting. In some ways, it’s similar to a fast food restaurant: you grab a menu, glance over it, and order at the counter. Instead of waiting at the counter, however, you find a table and wait for your food to be brought out by a server. This kind of fast food / wait staff mix makes the refill situation is a bit convoluted. There are free refills, but instead of walking up to fill your cup, a server will come by during the meal to fill it for you. Maybe this sounds nice, but what it creates is a situation where you’re not getting full service BUT you still feel compelled to tip the server. I don’t mind tipping at a full service restaurant, but when I’m going for a fast food experience, I’d rather just get my own drink and save the extra cash. Just sayin’.

Now onto the food! It’s not going to transport you into heavenly Mexican ecstasy or anything, but as quick Tex-Mex in Charlotte goes, it’s a winner. If you’ve tried Qdoba, you’ve probably had a burrito that’s mostly rice, a too-small batch of nachos, etc. Tijuana Flats definitely does a better job with their food, though a couple menu items do still miss the mark.

One thing you’ll notice at Tijuana Flats is that the menu options are endless. All entrées come with lettuce, tomatoes, onions, jalapenos, sour cream, and black olives by default, though you can choose to leave off anything you’re not fond of (black olives for me — ick!). You can choose to “make it green” by adding a side salad, “make it wheat” by substituting a wheat tortilla, “power lite” by using low fat sour cream and cheese, “make it wet” by pouring on queso/red chipotle sauce/verde sauce, or “make it a meal” by adding rice and beans. When you consider that you can also choose the meat for your entrée (beef, chicken, steak, or beans) and the size of some entrées, you start to understand the massive potential to customize.

Mike’s favorite menu choice is a Tijuana sized beef chimichanga with all toppings, “wet” with queso. Entrées come with a side of tasty, crisp, salted and peppered tortilla chips (usually not enough for me). I like the chimichanga, but the kitchen can be inconsistent with it. The tortilla is sometimes soggy and greasy, while other times it’s perfectly crisp and golden brown. Mike likes to eat it and then scoop up the chimi leavings with his tortilla chips.

Tijuana Flats Beef Chimichanga wet with Queso
Tijuana Flats Beef Chimichanga wet with Queso

Personally, I vacillate between favoring the quesadillas or nachos depending on the day. If I’m in the mood for a light meal, I go with the quesadilla. The blackened chicken tastes a little too spice-heavy and the chicken and beans is too runny, but the regular chicken quesadilla is just right for me. I order two sides of queso — one to dunk my chips in, and one to dunk my quesadilla! I love it when they get the tortillas really toasty and brown, but that’s another hit or miss thing.

Tijuana Flats Chicken Quesadilla
Tijuana Flats Chicken Quesadilla

Nachos are my go-to meal when I’m looking for something more substantial. Initially, I was actually disappointed with them. When I think of nachos, I think of delicious, melty cheese, but these were simply sprinkled with the shredded variety. After realizing that, though, I simply started asking for the nachos “wet” with queso and now they’re quite good: lots of fresh veggies, shredded cheese, chunks of chicken, and that gooey melty cheese I love. Tijuana Flats has great queso, if a little runny — I think it’s saltier than others I’ve tried, which I like.

Tijuana Flats Nachos
Tijuana Flats Nachos

Tijuana Flats tacos are nice and fresh-tasting on soft, pliable flour tortillas, but they’re missing something. For a restaurant that prides itself on heat and pep, the Flats has some pretty plain tacos. I added some sweet hot sauce to one of mine for some zing and it was much better, but I probably wouldn’t bother with them again.

Tijuana Flats Tacos
Tijuana Flats Tacos

Some final pointers:

1. Steer clear of the tostadas! The refried beans are baked to a bitter crust on the corn tortillas, making the tostadas simply a much less flavorful imitation of the nachos (less food, too).
2. Put queso on everything!
3. I wouldn’t recommend pork on your entrees — it’s pretty bland.

As you can see, Tijuana Flats isn’t perfect, but we love the atmosphere, the hospitality, the CRUSHED ICE IN THE DRINKS (where are all the restaurants with crushed ice around here?!), and a few of the great signature entrées. For your quick Tex-Mex needs, stop into a Flats and let me know what you think.

Have you been to Tijuana Flats? Did you try the HOTTEST HOT SAUCE and live to tell about it? Know any other great Tex-Mex joints? Share your thoughts by clicking on the “Comments” link below.