Art Chowder November | December, Issue 18 | Page 54
M
y favorite entrée dish changes
all the time because they are intro-
ducing new “Fresh Sheet Specials”
every two weeks! Some favorites
that are always on the menu include
the “Green Chili Chicken Enchila-
das,” “Carne Asada Salad,” “Tortilla
Union Rice Bowl,” and anything with
barbacoa. This beef brisket is slowly
braised until it’s melted wateringly
tender and packed with flavor.
I’d highly recommend you splurge for
dessert. Topped with candied bacon,
the “Ancho-Agave Crème Brûlée”
is a twist on a beloved classic. They
also serve a gluten-free dessert aptly
named “Chocolate Decadence” — a
flourless, espresso-infused chocolate
cake, topped with a rich chocolate
ganache and served with a scoop of
avocado ice cream! If you are in the
market for a more traditional, South-
western dessert, try the sopaipillas,
which are partnered with chipotle
honey and chocolate ganache sauces
for dipping.
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ART CHOWDER MAGAZINE