We checked into the Rodeway Inn (which was double the cost and half as nice as the Super 8 in Alamogordoo) before heading to dinner. We chose a restaurant called Place to Be, a city style bistro. The city’s dining guide described it as classic home cooking with a twist, all freshly made. We arrived at a small diner with about a dozen tables and a host who held multiple roles as bus boy, waiter, and delivery order taker, but he managed his role very well. Michael got a red ale from Nimbus Brewery, and he enjoyed that with his dinner after a long drive. He ordered the pork chop that was finely breaded and served with mashed potatoes and peas. The mashed potatoes were made with sour cream and green onion, and he said they were the highlight of his meal. I ordered a southwest chicken salad, and it had large portions of avocado, tender grilled chicken, grilled corn that was cut off the cob, and an array of other veggies on fresh greens and topped with some type of lime vinaigrette. It was a very good meal, and definitely a good place to be. (P.S. I forgot to take food pics till we had already eaten some of it.)
No comments:
Post a Comment