Amarillo Magazine | March 2017

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amarillomagonline.com March 2017

Spicy recipes from YCSF City Boots

Succulent Success

Viva la Pizza!

The city's most popular pizza joints

A crust education

Amarillo's pizza past

Pizzeria jargon

$1.95 US AMARILLO MAGAZINE 575 employees Dillon Friemel, Jud Siewart and Eric Erdman

“P

atient care and customer service are always our top priority,” says Dr. Kevin King, of Dental Group of Amarillo. “We feel that this is what sets us apart from other offices and the reason why we have won Best of Amarillo for the past seven years. ”The Dental Group also takes the extra step to be respectful of the patient’s time. Being a larger practice with two locations, patients have more appointment times to choose from, and the up-to-date technology means their time in the seat is more efficient.

“We constantly evaluate new technologies that come out and will use what we think will improve treatment or patient comfort and safety,” says Dr. King. “However, we are not quick to jump on the latest trend if we don’t feel it will be more cost effective for our patients or add value to their dental experience. We are very mindful of what we choose to ensure that it works best financially and clinically for our patients, not just for us.”

Because not everyone loves going to the dentist, the Dental Group works extra hard to make sure each patient has the best experience possible. It starts by establishing trust and putting patients at ease about the quality and proficiency of their care. The Dental Group of Amarillo offers all aspects of dentistry and is equipped to care for the entire family in each of its two locations.

Seven Years makes for a lot of smiles!

2401 Commerce St. Off Western Street behind Firestone

6601 Ravenwood Ct.

North of Quail Creek Church on Old Tascosa Road

www.dentalgroupofamarillo.com | 806.358.7633

Contents

36

18

38

44

14 Features On the Cover

18 Viva la Pizza!

Like any mid-sized city in America, Amarillo is home to its share of chains as well as independent pizzerias. We dedicated this issue to exploring pizza in Amarillo, from its colorful history to the city’s particular preferences. Grab a slice and read on.

By Jason Boyett

Photo by Shannon Richardson

36 Boots with Amarillo Roots Amarillo native Lizzy Chesnut creates a fashion footwear business.

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Amarillo Magazine • amarillomagonline.com • MARCH 2017

Sections 14

Succulent Success Lynn Wilson, greenhouse manager at Pete’s Greenhouse, walks us, step by step, through the process of planting and propagating succulents.

38

Hot Stuff Scott Buchanan, of YCSF Craft, supplies three delightfully spicy and artful dishes.

44

One Potato, Two Potato, Three Potato With St. Patrick’s Day coming up, we asked Chad Lardie, of Embers Steak House, to share a few of his favorite potato recipes with us.

Contributors/Online........ 5 Out & About.................... 6 The Way I See It.............10 Dress Code.....................12 Home.............................14 What’s Cooking?........... 38 Events............................ 51 Let’s Eat!........................ 55 Retro Rewind................. 62 20 Questions.................64

E d i to r ’ s L e t t e r

Publisher

Les Simpson

Director of Specialty Michele McAffrey

Products/Editor 806.345.3256 michele.mcaffrey@amarillo.com

Designer

Kayla Morris

Contributing Writers Jason Boyett Sherri Franklin

Contributing Mason Dudley Photographers Shannon Richardson Neil Starkey Shaie Williams

Graphic Artist Mary Anne Garcia

VP of Sales

Digital Sales Director

Major/National Accounts Manager

Cindy Brown Tim Horton Dewey Shanks

Inside Sales Manager Cindy Ledesma

Account Maison Arriaga Representatives Eric Bravo Natasha Cartwright Sharon Denny Lexy Mata Misti Newsom Jaime Pipkin

Executive Administrative

Assistant

Sarena Poor

Sales Assistants

Heather Contreras Yolanda Gallardo Rebekah McGowan

To advertise in Amarillo Magazine or on amarillomagonline.com, please contact Cindy Brown at 806.345.3373 or cindy.brown@amarillo.com.

A

few months back, my husband asked me what the next issue’s cover story would be. When I responded ‘pizza,’ he said, “And ….” I had to laugh. I imagine he thought How much could you possibly say about pizza in Amarillo?

It turns out quite a lot, as you’ll see in our cover story, “Viva La Pizza!” beginning on page 18. Ask any expert to elaborate on his trade, and you can expect a lengthy response. And our pizzeria owners did not disappoint. They love their craft and each pizza artisan is passionate about serving the best pie in town.

This feature is a sprawling 17 pages and – from crust styles to toppings and dipping sauces to the city’s favorite salad – we have compiled everything you didn’t know you need to know about pizza. What was the first pizza place in town? We can tell you. What’s the end of a crust really called? We can tell you that, too. We had fun producing this issue and I think it shows. Enjoy!

Also in this issue, learn about Amarillo native Lizzy Chestnut’s custommade western boot line (see page 36). Her colorful boots are fun, feminine and surprisingly affordable.

Moving back to a discussion about food, because we know our readers love our “What’s Cooking?” features, our friends at YCSF Craft once again created beautiful and scrumptious meals, this time with a focus on spice (see page 38). They’re the perfect dishes to cook for guests and warm up during March’s chilly and windy evenings.

And as a nod to St. Patrick’s Day celebrations, chef Chad Lardie shares his favorite potato recipes (see page 44). Cozy, rich and perfectly salty, each one is the ideal accompaniment to meat or as stand-alone meals.

We’re happy to have partnered with United Supermarkets earlier this year.

The magazine is available throughout the city, and we have plans to continue adding locations for you to purchase Amarillo Magazine. So if you’re a new reader because you found us at a retail location, welcome! And I’d love to hear from you. Email me at michele.mcaffrey@amarillo.com.

As always thanks for reading, Vice President of Audience

Barton Cromeens

Mike Clayton

West Texas Controller

900 S. Harrison St., Amarillo, TX 79101 806.376.4488 • amarillomagonline.com Amarillo Magazine is a monthly publication of AGN Media. All rights reserved. No part of this publication may be reproduced in any form without prior written consent. Letters to the Editor are welcome but may be edited due to space limitations.

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Amarillo Magazine • amarillomagonline.com • MARCH 2017

Co n t r i b u to r s Jason Boyett Jason wrote “Succulent Success” on page 14, our cover story, “Viva la Pizza!”, on page 18, and “Boots with Amarillo Roots” on page 36. He is a journalist, copywriter, ghostwriter, and the author of more than a dozen books.

His most recent is “12 World Religions: The Beliefs, Rituals, and Traditions of Humanity's Most Influential Faiths”, published by Zephyros Press. Learn more at jasonboyett.com.

Shannon Richardson Shannon photographed “Fine Lines” on page 12, “Succulent Success” on page 14, “Viva la Pizza!” on page 18, “Hot Stuff” on page 38, “One Potato, Two Potato, Three Potato” on page 44, “Let’s Eat!” on page 55, and “20 Questions” on page 64. He has been photographing commercial/advertising work for more than 20 years. See Shannon’s work at shannonrichardson.com and route66americanicon.com.

Mason Dudley Mason photographed some of the events in “Out & About,” beginning on page 6. An Amarillo native, he has had an interest in photography since his high school days.

Andy Chase Cundiff Andy, a local artist, singer and songwriter, has called Amarillo home for more than 20 years. See his artwork every month with Jon Mark Beilue’s column (page 10). Contact Andy at 376-7918.

Neil Starkey Neil photographed some of the events in “Out & About” beginning on page 6. After moving to Amarillo in 2005, Neil started his video and photography business, For the Generations. Contact Neil at ftgvideo.com.

Shaie Williams Shaie photographed some of the events in “Out & About,” beginning on page 6. His work ranges from editorial to portraiture with both film and the latest digital processes. See Shaie’s work at williamspics.smugmug.com.

amarillomagonline.com O nline

e x clusi v es

We post photos of Amarillo’s best events – and the people who enjoy them – every week in our “Out & About” section. Watch for updates on our Facebook page!

Watch our Facebook page throughout the month for your chance to win gift cards from our featured pizzerias!

Register to win Submit your name and contact information to amarillomagonline.com/contest this month for a chance to win a $100 gift card to United.

Last month’s winner was Barbara Dearing.

C onnect

F ollow

us

Join the conversation on Facebook and Twitter, and stay up to date with our latest online features.

Get Amarillo Magazine on your iPad! Keep Amarillo Magazine on hand by downloading the Amarillo Globe-News iPad app. Browse the magazine at your leisure and enjoy visually pleasing features all month, every month (subscription required).

Subscribe Email michele.mcaffrey@amarillo.com to receive Amarillo Magazine by mail.

March 2017 • amarillomagonline.com • Amarillo Magazine

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Out & About

“The Sky’s the Limit” Opening Reception On Jan. 13 Cerulean Gallery celebrated the opening of its “The Sky’s the Limit” exhibit with a reception. Proceeds from the evening’s sales benefited The Amarillo Symphony.

Photos by Shaie Williams

Susan Kibbey, Sarah Caviness and Gainor Davis

Colby Smalzel and Kendra Hall

Molly and Raylan Davis

Dr. Chip Coscia and Janet Brooks

Tony Brochman and Joe Bill Sherrod

The Bridal Show of Amarillo The Bridal Show of Amarillo returned to the Amarillo Civic Center Complex on Jan. 15. More than 40 exhibitors met with area brides and grooms to assist with wedding planning.

Photos by Shaie Williams

Rebecca and Madeline Ritchie, and Joanna Wright

Rocio Rivera and Marisela Teran

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Deanna and David Hurt

Amarillo Magazine • amarillomagonline.com • MARCH 2017

Kara and Molly Ritchie

Cynthia Villalba, and Julissa and Monica Saenz

AGN Media’s Man and Woman of the Year Luncheon On Jan. 25 AGN Media held its Man and Woman of the Year Luncheon. The annual luncheon celebrated this year’s award recipients, Allen Shankles and Judge Mary Lou Robinson, as well as two Headliners, Jason Crespin and Dr. Alan Keister and Heal the City.

Photos by Neil Starkey

James Wells, Russell Law and Lance Green

Steve Rogers and Garth Merrick

Kevin and Ginger Nelson

Tana Roberson, Marley Hoggatt and Kystal Burns

Vicki Keister and Shari Medford

Hispanic Chamber of Commerce Annual Banquet The Hispanic Chamber of Commerce hosted its annual banquet Jan. 26. Held at the Amarillo Civic Center Complex, the banquet featured speaker Jorge Calvo, a reporter for Univision. A new executive director, Ruby Moreno, was also named.

Photos by Shaie Williams

Veronica Garcia, Gabriela Orona and Kathya Saenz

Cindy and Robert Dodich

Raymond Gaitan and Annette Asencio

Tracy Shea and Curt Besselman

Tiffany and Jorge Coto March 2017 • amarillomagonline.com • Amarillo Magazine

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Out & About

“Achievement in Art” Opening Gala On Jan. 28 the Amarillo Museum of Art celebrated the opening of “Achievement in Art: The Collection of Montgomery H.W. Ritchie”. Mr. Ritchie is a descendant of Cornelia Adair, co-founder of the famed JA Ranch.

Photos by Mason Dudley

Greg and Julie Mitchell

Cassie Knapp and Jennie Knapp Will and Misty Miller

Susan and Clint Esler

Wilson and Tonya Freeman

Aaron and Kristen Atkins

Chancy and Stuart West

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Erica Beacom and Brian Regan

Amarillo Magazine • amarillomagonline.com • MARCH 2017

Richard and Dana Walton

Mandy and Alex Gregory

The Big Cheese The Big Cheese was held on Jan. 27 at the Amarillo Civic Center Complex. Funds raised from the macaroni-andcheese tasting and competition benefited The Hope and Healing Place.

Photos by Mason Dudley

Jim and Sesha Reilly

Eric and Candice Shafer

Jeff and Taylor Faught

John and Autumn Dressler

Jennifer and Jeff Wiedrich

BL

E

DE

V

Y AVA I R L E A

LI

UNLIMITED TOPPINGS - ONE SET PRICE!

1000DEGREESPIZZA.COM

2207 S. WESTERN ST. 806.803.9436

VOTED FAVORITE NEWBIE IN THE 2016 BEST OF AMARILLO CONTEST March 2017 • amarillomagonline.com • Amarillo Magazine

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T h e W ay I s e e I t

Jon Mark Beilue

Let us see the light – and see it longer

T

he second Sunday in March is right up there with the most meaningful days of the year. No, it’s not Christmas, Easter or Thanksgiving. It’s not the Fourth of July, either. But after that, it may be the most anticipated day of the year.

I give you the return of sunlight. Daylight Saving Time, oh, how I’ve missed you the past four months.

For those keeping score, March 12 is when we take a major step back to livability.

It’s a day that unofficially ushers in spring, waves bye to winter, and allows us to do something each night right after work besides close the curtains and watch “Wheel of Fortune.”

One night about a month or more ago, I had to take a bunch of trash to the dumpster. It was pitch dark, a north wind cutting through me. Only the street lights illuminated anything. It was lonely and quiet. Then it hit me.

It was also 8 p.m . – an hour I often started mowing the grass in the summer, when a baseball practice was finishing at the park across the street, when owners were walking their dogs, when sprinklers were going, and the sights and sounds of long days were still lingering.

For just a moment, I felt a bit warmer.

March 12 throws down the flag on a march to all of that. It’s a hard one-hour shove to later days, longer evenings and the stalling of darkness.

It’s as good a time as any to throw a nod of gratitude to a New Zealand entomologist. Back in the 1890s, George Hudson’s shift work allowed him to pursue his hobby of studying insects – except he couldn’t see because it was dark too early in the day.

Eureka! Why don’t we tweak the clocks? He presented two papers to the powers-that-be on that very subject in 1895 and again in 1898. He is known as the modern father of Daylight Saving Time.

It’s been this way, DST from March to November, and standard time the rest, in the U.S. for 50 years. It has gone uninterrupted since 1967 except for Arizona. Indiana was a holdout until the state – ahem -- saw the light in 2006.

Driving to work in the dark and returning in the dark is not a good thing. If it’s 6:15 p.m. and the sun has been down for a while, what is

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there to do?

It turns a lot of us into nocturnal hermits. More evenings than not, I’m in a flannel pajama bottom, a hoodie, and white socks by 7:45 p.m.

I have mentally, if not physically, checked out. That should be a crime against nature, but more accurately, I’ve just given up until spring.

Some of us sunlight evening lovers have asked the time-honored question: Why not DST year-round? We actually did in 1974-75 during the oil embargo to save fuel. I don’t remember anything about it other than it probably meant an extra hour on the tractor.

But you rob Peter to pay Paul with yearround DST. Not having a sunrise in early January until after 9 a.m. would make it seem like the onset of Armageddon. It’s best just to suffer through the winter months knowing the payoff starts in the middle of March.

It could always be worse than those 6 p.m. sunsets in winter around here.

It goes down at 2:40 p.m. in Fairbanks, 4 p.m. in Maine, 4:12 p.m. in Boston, and 4:20 p.m. in Chicago.

Shoot, cross the border into New Mexico, and Mountain Time takes it to before 5 p.m.

Then, again, I’d like to be in Anchorage in mid-June and not see the sun set until 11:40 p.m. just to be totally freaked out.

So here in a couple of weeks, we’ll go from 6:53 p.m. to – boom! – 7:53 p.m. and be on our way until mid-June’s 9:05 p.m. There will again be outdoor life after work.

Yeah, I know, there’s the “spring forward” thing and a loss of an hour of sleep. It seems like it takes about five of those to get totally acclimated. But anything worthy must be earned, not given.

It only took three verses in the Bible to get to the importance of all this. God said in Genesis 1:3, “Let Jon Mark Beilue is a there be light,” columnist for AGN Media. to which I give a He can be reached at hearty “amen” jon.beilue@amarillo.com or 345.3318. and gladly adjust the clocks.

Hand-scraped Hardwood

Dr e s s C o d e

Fine Lines H

orizontal or vertical, colorful or monochrome, fat or thin: Regardless of the arrangement or product, stripes are in high fashion this spring. These styles go far beyond the vintage, rigid black-and-white stripes of the past. Don’t think understated pinstripes. Think bold, playful, and contemporary stripes that make a statement. If the runways of September’s Fashion Week are any indication, expect Amarillo’s boutiques and department stores to be filled with stripes over the next few weeks. Here are a few of the pieces that caught our attention.

Photos BY SHANNON RICHARDSON

Cupcakes and cashmere off-theshoulder crop top $90, Makie Black

Michael Kors canvas stripe bag $298, Dillard’s

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Lightweight scarf $59.50, Talbots

Antonio Melani blazer $179, Dillard’s

Peplum top $79.50, Talbots Yumi dress $119, Toye’s Boutique

March 2017 • amarillomagonline.com • Amarillo Magazine

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Home

Succulent Success

By Jason Boyett

“A

ll succulents are good companions,” says Lynn Wilson, greenhouse manager at Pete’s Greenhouse. These cute, lowmaintenance plants take up little space and are relatively simple to care for – even for home gardeners whose thumbs aren’t exactly the right shade of green. Succulents are inexpensive and come in an endless variety of shapes and appearances. This makes them a popular choice to improve the decor of any well-lit interior space, from a shelf in the kitchen to a cubicle in the workplace.

At Pete’s, Wilson walked us, step by step, through the process of planting and propagating succulents.

Photos BY SHANNON RICHARDSON

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Planting

Pebbles, river rocks and colored sand add interest to a succulent garden.

1.

Hardy succulents can be used to create a beautiful mini-garden in a shallow ceramic pot or dish. These “dish gardens” are one of the easiest ways to care for the plants, whose only necessities are welldrained soil and sunlight.

Start by placing a quarter- to half-inch layer of charcoal in the bottom of the dish. This acts as a water filter and a drainage layer, pulling moisture away from the roots and the soil. This protects the plant against over-watering. “In a clear container, it will also give you a window so you’ll know when to water,” Wilson says.

Place a layer of gravel above the charcoal, which will also assist with drainage. Then top with potting soil (1). Once these layers are in place, plant the succulent. Dig a hole with your fingers, loosen the root ball (2), remove any dead leaves and extra dirt, and insert the plant into the soil (3). “Make sure you don’t damage the roots by forcing it into the container or when you pack the soil,” Wilson says.

“And don’t be afraid to rearrange as you plant.” Keep the soil loose so you can adjust each plant as you add to the dish.

A packed succulent container can result in cramped planting spaces, so don’t be afraid to use long teaspoons, tweezers, or funnels to help arrange the various plants.

Once your succulents are in position, you may want to hide the soil with a more appealing top layer (4). Sand (including colored sand) is a popular choice. “You can also use moss,” Wilson explains, “but don’t cover the soil completely so the plants can breathe.” Other potential toppers may include shale, gravel or river rocks.

Set your succulent dish garden in a place where it receives bright sunlight and good air circulation. Succulents may be hardy and lowmaintenance, but that doesn’t mean you should treat yours like a cactus, Wilson says. They need water, but because dish gardens don’t drain, you should always let them dry out before the next watering.

A finished clear dish garden

2.

3.

4.

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Some people are tempted to use glass terrariums for succulent planting, but Wilson says these aren’t ideal because they don’t allow enough air circulation.

“Dish gardens offer the same type of look but are easier to maintain,” she says.

If you’re planting succulents in a drainable pot rather than a dish, use a combination that’s half potting soil and half sand (1). Mix the substances well and fill up the pot almost to the top. Succulents have small roots, so you’ll plant the succulents as shallowly as possible, digging a hole that is bigger than the root ball (2).

1.

2.

A pot garden

Propagating

A healthy succulent is going to grow. They are not often fastgrowing plants, but propagation actually stimulates young growth and gives you the opportunity to make additional miniature gardens using the same plants.

Even if succulents are exposed to enough sunlight, they can get “leggy.” This happens when a succulent starts to grow toward a light source. This can cause its compact leaves to space apart, taking away from its visual appeal – especially if the lower leaves dry up or fall off. A succulent that looks like a weird, tiny tree no longer looks like a succulent.

A leggy succulent is an ideal candidate for propagation.

Start by using scissors or a sharp knife to cut off the youngest part of the leggy stem (1). Remove any leafy shoots from the stem. Gently wiggle these leaves in order to pull off the entire leaf – including its base (2). Once you do, it can be used to grow into an entirely new plant. After the leaves have been stripped, set the stem aside to dry for at least 24 hours. Plant stems in potting soil (3).

2.

1.

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3.

Some succulents – like hen and chicks – self-propagate with “offsets.” These are small plants that start to develop from the base of the mother plant. To replant from these, allow an offset to grow for several weeks. Once you notice root development, twist, pinch or cut the “chick,” being careful not to damage the roots (1). Clean off any dead growth (2), then go ahead and plant the baby succulent, forcing soil around the leaves (3). Removing these offsets not only expands your collection of greenery, but can improve the health of the mother plant.

2.

1.

Both the single leaves and the larger clipping can be propagated, as long as you let the ends dry out first. You’ll know it has dried properly if the raw end develops into a protective callous. (Some may take two or three days to dry fully.)

Once dry, place these leaf and shoot cuttings on top of succulent soil (1). Water minimally. Eventually, tiny pink roots will start to grow from each base as they search for water (2). For a common succulent like donkey-tail sedum, this process may take around six weeks. After these have developed, the original leaf or stem may wither. Carefully remove it, then replant the baby succulent. They will still need sunlight, but keep them out of direct light until the new plants have been safely established.

1.

2.

3.

Transferring Succulents are a fun way to beautify an indoor space during the winter and early spring, but they can also add color and variety to outdoor spaces once temperatures rise. “After winter, you will want to gradually expose indoor succulents to the outdoors,” says Wilson.

“Leave them in full sun a few hours a day.” Don’t leave them too long, however, as the sun exposure can damage them.

As the weather turns cooler, a slow transition is equally important.

Before bringing outdoor succulents back inside, trim and fertilize them to make sure they are strong enough to adjust to the changes in temperature and circulation. “Don’t transfer them back and forth,” says Wilson. “It shocks them and they’ll die.”

Unless they are perennials, indoor succulents prefer warm, dry rooms. This can make bathrooms a challenging space to grow healthy succulents. In this environment, Wilson advises watering less to account for the humidity. She says misting isn’t necessary with succulents. “But if you choose to mist, use only bottled water – not city water,” she says. This keeps mineral deposits from forming on the plant’s leaves.

March 2017 • amarillomagonline.com • Amarillo Magazine

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c S

o t

v o

e r

r y

A raw pizza at 575 Pizzeria is ready to go into the oven.

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essaeucrust c e p i z upsizt cheese z a s a u c Viva la

Pizza!

By Jason Boyett

Photos by Shannon Richardson

P

izza was once a peasant food. When millions of southern Italians immigrated to the United States in the late 1800s, they brought with them a tradition of preparing inexpensive, ovenbaked flatbreads topped with cheese and basil. An Italian grocer named Gennaro Lombardi opened the nation’s first licensed pizza parlor in 1905 in an Italian-American neighborhood of New York City. Other restaurants followed, including Joe’s Tomato Pies in New Jersey, the famous Pepe’s Pizzeria in Connecticut, and eventually deep-dish joints like Uno’s in Chicago. Each catered to their surrounding lower-income Italian neighborhoods.

The humble “tomato pie” has come a long way since then. Through Italian families, it made its way to Amarillo around the mid-century (see sidebar) and has continued to bubble up in popularity ever since. Pizza spread out of its Italian enclaves and found a wide-ranging American population that turned it into one of the nation’s most beloved foods.

Today, those early, simple dishes have not only fueled the growth of enormous pizza restaurant chains like Domino’s and Pizza Hut, but also gourmet pizzerias that rely on decidedly non-traditional toppings like candied jalapeños or barbecue chicken. Like any mid-sized city in America, Amarillo is home to its share of chains as well as independent pizzerias. We dedicated this issue to exploring pizza in Amarillo, from its colorful history to the city’s particular preferences. Grab a slice and read on.

March 2017 • amarillomagonline.com • Amarillo Magazine

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upsizt cheese c z h a e e s a u caruust cheess ce cru p Amarillo’s

Pizza Past

B

ig Cheese Pizza. Pistol Pete’s Pizza. The Tower of Pizza. Pizza Inn. Showbiz, Shakey’s, and Giovanni’s pizza-by-the-slice at Western Plaza.

Spend any amount of time in Amarillo and you’ll find a favorite pizza place. Live here long enough and you’ll lament the loss of your favorite pizza place.

One of Amarillo’s earliest pizza-serving restaurants was an establishment called Eveleno’s Hideaway. Owned by a former New Yorker named Sam Eveleno, it served Italian food on Sixth Avenue across from the old Northwest Texas Hospital. Eveleno eventually opened The Tower of Pizza on Northeast Eighth Avenue, one of the city’s first true pizza joints.

Tony Freeman, an Amarillo businessman who attended Tascosa High School in the mid-1960s, remembers Meehan’s Personality House at 2728 W. 10th Ave. Dorothy Meehan owned and operated it. “She was of Italian descent and had a daughter who was in my class,” says Freeman. “That was the first time I ever ate a pizza.

Every Monday night they had two-for-one pizzas.”

Freeman also remembers an Italian place called Cafe Capri, on Plains Boulevard, with pizza on the menu. “The smell of that pizza – there was nothing like it,” he says. But before long, those restaurants (and Amarillo’s pizza preferences) became eclipsed by a California chain that arrived in the late 1960s. Shakey’s Pizza began with a restaurant at 2415 Amarillo Blvd. East, then expanded to a second location near Tascosa High School. (That building is currently occupied

by El Tejavan.)

“In 1969 or 1970, we were pretty much regulars at Shakey’s on Friday nights,” Freeman says. “They had terrific pizza and the place was always just packed.”

An extra-large slice of Amarillo shares that fondness for Shakey’s.

Mention Shakey’s Pizza to anyone who lived in Amarillo during the 1970s or ’80s and prepare for an excited, lengthy reverie.

“We would walk across the street and eat there for lunch,” says Cindy Hawkins, who attended Tascosa from 1978 to 1981. “We’d eat

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there on weekends. Their crust and the ingredients they put on it – you’d never had that before.”

Amarillo Chamber of Commerce President Gary Molberg agrees. “They had a Canadian bacon pizza with pineapple,” he says. “That’s the first place I remember ever hearing about that [combination]. It was so delicious.”

Ralph Duke, a professional photographer who spent years working for the Amarillo Globe-News, says the iconic chain was one of the first places he ever saw a pizza buffet. He recalls Shakey’s garish, hand-painted signage and bench-style seating. “It was just a really festive atmosphere. The people that worked behind the counter wore little straw hats and dressed in red-and-white striped shirts,” he says. Duke was a fan of the Mojo Potatoes, a Shakey’s specialty. “They were sliced and seasoned, then deep-fried,” he says. “They were really, really good.”

Denise Rayford, director of first impressions at the Chamber of Commerce, would take her three sons to the Shakey’s Boulevard location every Friday night in the 1980s so her kids could play arcade games. “The buffet was good – it was affordable – but the draw for me was being able to sit there and have fun. The children could play games with tokens, one for a quarter. It was the best thing on weekends.”

Amarilloan Dre Grace says Shakey’s was also a Friday-night tradition for her family. “You could get your pizza in the amount of time it took to play two quarters’ worth of Ms. Pac-Man or Donkey Kong,” she says. “The pizza man would toss his dough in the air and show off for us kids.” Grace remembers watching as her family’s pizza rode a conveyor through the oven. “We would watch as he put the pizza in and it [would] go around the circle. Each time it came around, I always hoped the crust would bubble somewhere so I could have that piece.”

At its peak in the early 1970s, there were more than 500 Shakey’s Pizza Parlors across the U.S. The majority of them closed in the late 1980s when the chain was purchased by a Singapore-based business.

Though there are 500 Shakey’s worldwide today, the United States is home to only 51 of them. Most are in California.

r u s t s a u c e p i z z a cersuepst cheese icruzczarusasutce sasauuccsetechepesize ust c A Short Guide to Pizzeria Jargon

Spend any time with the pizza-obsessed managers and restaurateurs cited in these pages, and you’re bound to hear a few unfamiliar words. Most Amarilloans can differentiate between Canadian bacon and regular bacon, but that’s usually the extent of our pizza knowledge. A limited primer: Cornicione: The end crust, or “lip,” of a pizza. Most people hold a pizza by its cornicione (pronounced cornee-CHO-nay), but would get laughed out of the buffet line if they actually called it that.

Neapolitan-style: The most traditional style of pizza, originating in the wood-fired brick ovens of Naples, Italy.

These have a light crust, thick cornicione, and more sauce than cheese.

New York-style: A large pizza with a thin, soft, flexible crust.

Usually sold in wide slices, then folded in half, length-wise, before being eaten.

Char: The tiny, flavorful, much-desired, and rarely seen burn marks on the bottom of a pizza crust.

Pan Pizza: The most popular approach to pizza crust, existing in a middle ground between thin crust and a deep dish. This crust style was first popularized by Pizza Hut.

California-style: Pizza with a thinner crust and non-traditional toppings, like goat cheese, artichokes or spinach.

Peel: The large, shovel-like baking spatula used to slide a pizza into a hot oven.

Chicago-style: Also known as “deep dish.” Chicago-style pizza has high corniciones – tall, doughy end crusts that contain heavy amounts of sauce, cheese and toppings. Best eaten with a knife and fork.

Proofing: The process of allowing pizza dough to rise before baking. Proofing is necessary for thicker, airier crusts.

h e e s e pi Connecticut-style: This dish originated in New Haven, Conn., and is based on the Neapolitan style. It has a thinner crust with a chewy texture. Cooked at high temperatures, it is drier than a New York pizza and features substantial char.

Margarita: A popular Neapolitan pizza made with tomatoes, basil and mozzarella. The red, green and white call to mind the flag of Italy.

St. Louis-style: A pizza with an extremely thin, cracker-like, unleavened crust. Most pizzas labeled “thin crust” from national chains reflect this style.

Throwing/Tossing: The most gentle way to stretch pizza dough to fit a pan. Forming crust with other methods, like a machine press, can dry out the dough. Hand-tossing pizza looks fancy and fun, but is necessary to achieve a lighter, softer crust.

Stranger things

Bored with the usual pepperoni pizza? Local pizza makers claim the traditional topping remains the local favorite, by far.

But these pizza connoisseurs aren’t afraid to experiment with new toppings on their pizza, and work hard to convince their customers to do the same.

Brad Davis finds himself regularly recommending a Fire Slice pizza called The Honeybomb, which tickles taste buds with a sweet-and-spicy combination of honey-barbecue pesto, marinara, sliced meatballs, smoked ham, jalapeños, roasted red peppers and a drizzle of Mike’s Hot Honey (see dipping sauce sidebar).

575’s Brian Kelleher says he’s on a similar sweet, spicy kick

when it comes to pizza toppings. His current favorite combination includes Canadian bacon, crisp breakfast bacon, pineapples, and the pizzeria’s trademark candied jalapeños.

At Pizza Planet, Ronnie Inmon suggests a jalapeño popper pizza, which lacks sauce but is loaded with cheddar cheese, cream cheese, bacon, and jalapeños. Another new – and equally unorthodox – favorite on the menu is a barbecue pizza that comes with barbecue hot links, cheddar cheese, and barbecue sauce.

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c e p i z z spizt zcheese a s a u c rauucst chees e A Friday afternoon at 575's Hillside location

i

575 Pizzeria

f any restaurant has spearheaded the growth of Amarillo’s gourmet pizza niche, it’s 575 Pizzeria. For eight years in a row, 575 has been named “Best Pizza Parlor” in the Globe-News’ annual Best of Amarillo contest. That’s a considerable accomplishment, especially since 575 – which is a nod to the temperature of its brick pizza ovens – has only existed under that name for nine years.

Owner Brian Kelleher first brought his vision to Amarillo in 2006, when he opened Basil Doc’s Pizzeria at 2803 Civic Circle. It was a licensed product of a popular takeout pizza restaurant in Denver. “I worked for a bar and grill in Denver and the owner came to me one day and said, ‘This pizza place is up for sale and it’s my favorite pizza in all of Denver. I really want to buy it and I need some help,’” Kelleher says.

Partnering up, the duo bought Basil Doc’s in 1999. Kelleher ran its two Denver locations, training under the original owner. “That’s where I really learned the recipes, the craft, guest service, all those areas that are vital to the product itself,” he says.

Though it primarily served takeout pizza, Basil Doc’s gained a significant following in Denver, winning several local and regional awards. After opening Amarillo’s Basil Doc’s as a full-service restaurant with beer, wine, appetizers and more, Kelleher split off from the Denver business. He renamed his restaurant 575 Pizzeria and, in 2014, opened a second much larger location at 7710 Hillside Road.

Despite the gourmet focus, 575 quickly won over Amarillo diners.

All it took was getting them in the door the first time to try its pizza.

“We do offer the most expensive pizza in Amarillo,” he admits. Its most popular dish, The Bender, is a meat-lovers’ pie featuring pepperoni, sausage, Canadian bacon, and breakfast bacon. A large version is $26.

“It is a bit of a challenge if they see the price first and haven’t heard any reviews as to our quality of pizza. [But] once people try our pizza, they recognize real quick that there isn’t a lot of comparison to other pizzas in the marketplace.”

In fact, Kelleher has heard over the years from several patrons who told him 575 had reignited their love for pizza in general. “They say, ‘Wow, you’ve turned me onto pizza again. I knew it could be better but

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there weren’t a lot of options in Amarillo,’” he says. The success of 575, of course, led to an increase in competition – and plenty more options for locals seeking something beyond the national pizza chains. But none have yet challenged its Best of Amarillo reign.

At the same time, 575 also leads city restaurants in national recognition. In 2014, the restaurant review site Urban Spoon (now Zomato) identified 575’s Omni – a supreme-style pizza with pepperoni, sausage, black olives, mushrooms, and green peppers – as the best overall pizza in America, based on a combination of user reviews, ratings and votes. “It shocked me because I rarely eat it,” says Kelleher, who personally isn’t a fan of black olives as a pizza topping.

What doesn’t shock him is the fact that, for many patrons, 575’s approach to the traditional pepperoni pizza is a game-changer.

“There are very few [places] in the country that do what we do with pepperoni,” he says. “We slice our own every day and it’s so thin you can almost read through it. What that does is allow the pepperoni to curl up and blacken the edges [as it cooks]. It doesn’t allow too much grease to be imparted into the pizza, which would give it that soggy finish.”

The national recognition bumped up 575’s position on sites like TripAdvisor and Yelp. These catch the attention of travelers passing through the city, and as a result, business spikes during Spring Break and the summer travel months. But Kelleher and his staff know that the pizza alone isn’t enough to keep local customers coming in his door. “In my opinion, it’s not just the pizza that brings people in. It’s the atmosphere and the service, the environment we’ve created in the guest’s mind. We serve a great pizza – one of the best in the area and, in some beliefs, in America – but we do it in such a way that the guest is treated better than anywhere else they’ve been in awhile.”

In fact, he speculates that the primary product of 575 isn’t awardwinning pizza. It’s the entire package, from the bicycling decor on its walls to the diverse selection of beer and wine to the restaurants’ interactive social media campaigns. “It’s our whole way of doing business,” he says.

(L-R) Todd Faulkner, Jud Siewart, owner Brian Kelleher, Darrell Kent, Breeze Grisbaum, and Tammie Burch

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Over the top

575’s Brian Kelleher cites pepperoni and basil as his favorite pizza topping. Brad Davis of Fire Slice loves sliced meatballs with garlic and tomato sauce. Ronnie Inmon at Pizza Planet is partial to supreme pizza.

“It’s got your vegetables and your meat and I like both,” he says.

Few things reflect an individual palate like a person’s favorite pizza toppings. Here’s a guide to some traditional and non-traditional favorites.

Sun-dried tomatoes: Kelleher admits sun-dried tomatoes aren’t his favorite topping, but says his customers love them. The explosion of flavor offers a noteworthy compliment to the rich dough and cheese.

Pepperoncini: Mild, pickled, and boasting a perfect sweet-and-spicy blend, there’s a reason these often accompany chainrestaurant boxed pizzas. We recommend actually putting them on the pizza for a tangy kick.

Italian sausage: An excellent way to mix a variety of spices into a pizza. Just as savory as pepperoni, but with a slightly different texture.

Goat cheese: With fewer calories than mozzarella and less lactose, goat cheese is also richer in nutrients. Try it for a slightly tangier and far more flavorful pizza topping.

Candied almonds: These sweet, coated almonds are delicious and healthy. That has made them a frequent salad topping, but don’t stop there. Add them to your pizza for an intriguing crunch.

Pepperoni: Far and away the most popular topping, in Amarillo and everywhere else, it’s savory, spicy, and always delicious. 575’s small, paper-thin pepperoni crisps up on the edges and has become a big draw for the pizzeria.

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Capers: These salt-cured, unripened flower buds are small but add a sizeable burst of salty, olive-like flavor as a pizza topping.

Feta cheese: The distinct flavor of feta, plus the fact that it’s more digestible for people with lactose issues, makes it a popular gourmet pizza option. A word of caution: crumbled feta won’t melt as well as mozzarella.

Portabella mushrooms: Mushrooms are an acquired taste. Some love their earthy flavor.

Others despise the spongy texture of these fungi. While mushrooms may not be flavorful enough as a stand-alone topping, they definitely work well with other flavors.

Garlic: One of the most traditional toppings, garlic’s appearance on pizza dates back to old-world Italy. When roasted, it’s much milder to the taste and doesn’t overwhelm a pizza’s flavor.

Kalamata olives: Some pizza lovers adore a pepperoniand-olive combo. Replace those plain black olives with purplish Kalamata olives for a pizza with extra, more flavorful zip.

Candied jalapeños: A local favorite at 575, these fresh peppers are boiled down with secret spices. “It’s taken over the entire jalapeño side of our business,” Kelleher says.

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r u s t sauce pizza upsizt cheese z a s a u c e rauucst cheese e Manager Ronnie Inmon

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Pizza Planet

f the pizzerias regularly cited as a favorite in Best of Amarillo, Pizza Planet serves up one thing its competitors will never, ever be able to match: history. Its founder, Kerry Evans, grew up in Wichita, Kan., moved to Amarillo in 1973, and opened Pizza Planet on Paramount Boulevard in 1974.

It’s been serving local customers from that location ever since.

Evans learned to make pizza at one of the first Pizza Hut restaurants in the nation. The international chain began in Wichita in 1958, and Evans had been a manager at one of those early locations. He arrived in Amarillo hoping to replicate what he’d learned. “He wanted Pizza Planet to be a place where a man could bring his family, sit down and have a beer, and not have to worry about noise,” says Pizza Planet manager Ronnie Inmon, who started working for Evans as a teenager and has been there ever since. “He wanted it to be a place to make memories. I’ve been here going on three decades and to see the evolution of customers and their families is really crazy. We have generations coming up and it’s been neat to see.”

Kerry Evans died in 2008. His daughter, Jennifer Evans-Gandy, now owns the restaurant, which is located at 2400 Paramount Blvd. Amarillo is home to two other Pizza Planets, both of which operate as separate businesses with the blessing of the Evans family. Kerry opened a Pleasant Valley location on Hastings in 1986, then handed it over to Robbie Rogers, its current owner. “They have the same name, but it’s

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almost a different style restaurant,” Inmon explains. Ed Todd, a former manager at the Paramount location, partnered with Evans in 2001 to open a takeout-and-delivery Pizza Planet on Bell Street.

While the three locations share the same heritage, they are each owned separately today – and differ among their menu items. Inmon realizes most customers don’t recognize this distinction. “It’s a daily struggle,” he says. “But we have a good working relationship.” In fact, the Bell and Paramount locations have recently started cooperating on a shared online ordering system.

But Pizza Planet on Paramount remains the original, and Inmon works hard to make sure he protects Evans’ legacy. “I try to continue every damn day what Kerry said: ‘Give them what they want and need.

Let them try to take their minds off outside and enjoy their family and have that beer and not get crazy.’ Then they can go home and go back to life. He wanted to make it a respite.”

For many customers, that respite comes during lunchtime, thanks to Pizza Planet’s popular buffet. Evans didn’t open for lunch during the pizzeria’s early years. “But sometime he started running a buffet and I don’t think he really expected it to do what it does now. It’s crazy how many people come through that place on a good day,” Inmon says. He estimates a daily average of 100 customers purchasing the lunch buffet, which is open 11 a.m. to 1:30 p.m., every Sunday through Friday. On a recent Monday, when the all-you-can-eat pizza and salad

Hot and Fresh: A Day in the Life of a Delivery Person

are available at a special price of $5.99, Inmon rang up 157 lunchtime customers.

Despite those numbers, Inmon says that up to 75 percent of Pizza Planet’s business is pick-up and delivery (see sidebar). That keeps his team incredibly busy in the mornings and afternoons as they prepare for the daily rush. He and his staff hand-roll the homemade dough every morning, prepare the made-from-scratch ranch dressing, and work hard to maintain Pizza Planet’s hard-earned reputation.

“I’ve been doing it so long it’s a personal thing to me,” Inmon says. “I know this sounds corny as hell, but I’m trying to provide the best product I can possibly provide to the people.” He indicates his staff, who start the day making dressing, preparing dough, grating fresh-cut cheese, and chopping ingredients. “My people care. I see them every day trying really hard to see that we’re getting it right. We have a damn good product for the price. I take extreme pride [in this business] and I want Pizza Planet’s name to be good.

That goes back to Kerry. I bought into what he was selling.”

Occupying a gap between more expensive gourmet joints and the ubiquitous chain restaurants, Inmon is pressed to describe the type of pizza available at his restaurant. He doesn’t hesitate. “To me, it’s Amarillo pizza. I’ve never seen anything quite like the way I do it – or how I’m continuing to do it from Kerry. It’s just Amarillo.”

Had you looked outside during last month’s big game, you might have noticed a phenomenon that plays out on the streets of just about every American city on Super Bowl Sunday. The roadways are entirely empty, except for one particular type of vehicle: pizza delivery.

U.S. consumers spend around $10 billion a year on pizza delivery and these orders spike on Super Bowl Sunday. Domino’s has estimated that its delivery drivers cover a total of four million miles on that day alone.

Pizza Planet regularly wins Best of Amarillo in the “delivery” category, supplying local customers with a steady supply of piping hot pizza, wings, and the restaurant’s near-legendary chef salad. Three-year delivery veteran Tim Stovall guided us through a typical day in the life of a delivery driver.

A student at Amarillo College, the 21-year-old Stovall works full time for Pizza Planet while taking business management classes every night. On most days, he arrives for work at 7 a.m.

“From 10 to 5, it’s delivery, but from 7 to 10 it’s all prep,” he says. “We make our own ranch dressing and cut our own ingredients, like green peppers. We do a lot.”

Once the prep work is completed, Stovall gets ready to hit the road when orders begin coming in. This occurs as soon as Pizza Planet officially opens at 11 a.m. “It gets busy, especially on weekends.” His Paramount Boulevard location will deliver as far east as Lakeview Drive, north to Amarillo Boulevard, south to 45th Avenue and west as far as Soncy Road. Stovall leaves the restaurant with anywhere from two and four orders at a time. He tries to deliver in the sequence the orders were received, but has the freedom to structure his route to make it as efficient as possible.

That’s important, so Stovall doesn’t leave Pizza Planet until he knows exactly where he’s going. “I used Google Maps a lot at first, but now I go off the addresses,” he says. He takes pride in the fact that his job has taught him the ins and outs of Amarillo, a process that took him around 18 months of steady work. “Now, someone can tell me an address and I’ll know where it’s at. Other people have to look at their phone.”

A $2 delivery surcharge helps Stovall pay for gas. He gets to keep his tips.

“The money is pretty good. Sometimes you get stiffed, but most people are generous. They’re good tippers,” Stovall says.

His largest delivery to date was for a local corporate event. It required 30 pizzas, a couple of extra-large salads, and a total bill around $350.

Stovall left with a $50 tip.

Pizza Planet employee Tim Stovall

March 2017 • amarillomagonline.com • Amarillo Magazine

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Salad Daze The classic pizza is a savory combination of bread, cheese, and some type of protein, from pepperoni to sausage to Canadian bacon.

Sure, it’s covered in tomato sauce and may occasionally contain olives, onions or peppers, but few self-respecting nutritionists would argue that pizza is a quality vegetable source.

That’s why pizza and salad remain a popular meal combination.

575 Pizzeria and Fire Slice offer tangy Greek salads alongside their pies, and the extensive salad bar is a big draw at Gatti’s. But the most beloved pizza side in Amarillo is clearly the chef salad from Pizza Planet –and it’s probably also the most famous salad in the city.

Pizza Planet is a distinctively “Amarillo” place, and its chef salad is just as distinctive. Featuring iceberg lettuce, fresh-cut cheddar cheese, shredded Canadian bacon, black olives and bacon bits, the enormous dish seems to accompany almost every delivery that departs Pizza Planet’s location at 2400 Paramount Blvd. Its popular large chef salad/large pizza combo sells for slightly more than $20 and offers an inexpensive meal for a family of four. Pizza Planet even sells a monstrous extra-large salad that, at $49.99, can feed up to 30 people.

“People order salads by the truckloads,” says manager Ronnie Inmon. “It’s always pizza and salad.” Online reviews at places like TripAdvisor and Zomato reveal customers who admit to preferring other pizza joints these days – but still place regular orders for Pizza Planet’s chef salad.

According to Inmon, the high-quality ingredients – like the shredded Canadian bacon – set his salads apart from other pizzerias.

The homemade dressing is a big draw, too. “We have really good ranch, blue cheese, and thousand island,” Inmon says. “My ranch is the best ranch I’ve ever had. It’s made from scratch.”

Supreme Combo

Do any other foods reflect a person’s individual tastes and personality better than pizza? In terms of provenance, a slice of pepperoni is not dramatically different from a slice of Canadian bacon or a few crumbles of Italian sausage. But a lover of pepperoni pizza may have absolutely no tolerance for sausage pizza, and vice versa. From the crust to the toppings, pizza is distinctively personal.

To get a sense of preferences, we conducted an informal pizza survey with the closest and most passionate group of pizza-lovers we could find: the staff of the Amarillo Globe-News, where journalism generally takes place between (and above, and sometimes behind) stacks of pizza boxes. Here’s what we discovered.

Beer or wine?

Beer Wine

73% 27% Red pie or white?

Red White

77% 23% Meat or veg?

Meat Veg

65% 35% Thick or thin crust?

Thick Thin

27% 73% Toppings or crust?

Toppings Crust

69% 31%

Chili peppers or parmesan?

Chili Parmesan

38% 62%

Ranch or marinara?

Ranch Marinara

38% 62% 28

Amarillo Magazine • amarillomagonline.com • MARCH 2017

Secret Sauce

Do you dip your pizza? That alone is a question that may divide pizza lovers. The combination of pizza with a dipping sauce – from traditional ranch dressing to more elaborate condiments – is a relatively new development in pizza consumption. Early 20th century New Yorkers weren’t exactly clamoring for buttery garlic sauce receptacles for slice-dunking.

But these days the major pizza chains have made dipping sauces an integral part of their business, and local pizza joints have followed suit.

Customers who do dip are passionate about 575’s classic marinara sauce as well as the pizzeria’s tomato vinaigrette, which is almost good enough to slurp straight from the ramekin. Pizza Planet is known for their scratch-made versions of ranch and blue cheese dressings, and countless customers won’t order pizza without plenty of those on-hand. As for Fire Slice’s clientele, Mike’s Hot Honey is the condiment of choice, according to Brad Davis. He says customers love the spicy, chili-pepper infused honey for dipping, and some even drizzle it over the entire pizza.

Blue Cheese Dressing, Pizza Planet

Tomato Vinaigrette, 575 Pizzeria

Classic Marinara, 575 Pizzeria

Ranch Dressing, Pizza Planet Mike's Hot Honey, Fire Slice

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Fire Slice back alley Pizzeria

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ine years ago, restaurateur Brad Davis was a software engineer for IBM, working from his Amarillo home and managing a team of employees who were based in China. A little disillusioned and eager for a new challenge, he dreamed of starting a wood-fired catering business on the side. Davis ordered a mobile, wood-fired pizza oven from Boulder, Colo., paid his deposit, and waited for it to be ready.

Then, the 2008 financial meltdown happened. IBM laid off 14,000 people in January of 2009, and Davis was one of them.

That sequence of events led to another kind of meltdown, one involving large amounts of tomato sauce and mozzarella cheese.

Though unemployed, Davis brought home the pizza oven, experimented with recipes, and started hosting pizza parties in his driveway in the Puckett neighborhood. Then he learned that Cafe Bella, an Italian restaurant tucked behind the Summit Shopping Center at 34th Avenue and Coulter Street, was for sale.

Davis purchased the business and, six months later, reopened the nearly hidden space as Fire Slice Brick Oven Pizzeria. “I had to figure out how to run a restaurant,” he says. “My only restaurant job at that point had been waiting tables at Chili’s in high school. It took a lot of YouTube, Google, and late nights on the computer.” Davis traveled to pizzerias from Denver to Dallas to New York City, inviting himself into kitchens so he could soak up the ins and outs of the craft.

“It started out with a bit of a bang. We had our challenges, and it’s been sink or swim since that moment,” he says.

In recent years, Fire Slice has definitely been swimming. A regular favorite on Best of Amarillo’s “Best Pizza Parlor” list, Fire Slice has built a dedicated, passionate clientele despite the hard-to-find location (and recently swapped Brick Oven in the name for Back Alley Pizzeria). Last month, that success led Davis to open a sister pizzeria called Hop Slice, located at 2818 Wolflin Ave. (Previously, Davis had opened Midtown Kitchen at that location, but closed the wood-fired Italian restaurant in late 2016 in order to refashion it into a woodfired pizzeria.)

Davis describes Fire Slice as a family-style pizzeria that serves “an American East Coast deck-oven pie,” cooked in a gas-fired brick-lined deck oven. Meanwhile, Hop Slice uses a wood-fired oven, and “is a

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little edgier, younger, and trendier as far as ingredients,” Davis says. It boasts an open kitchen where patrons are able to watch their pizzas being made – and gives Davis the opportunity to return to the woodfired pizzas he learned to make in his driveway. That first mobile oven may have come from Colorado, but the oven at Hop Slice was specialordered from a multigenerational family business in Naples, Italy.

“Wood-fired pizza has a romantic quality about it,” he says. “When you get out of the car and start walking to the door, you’re smelling that wood.” Davis uses only Texas oak to feed the oven, which requires a dense, hot-burning wood. “We have a big wood block in the back and two axes and we cut the wood we need. We start a new fire every morning.” In his mind, the wood-fired oven gives the new restaurant a theatrical element that engages his customers’ senses. “You’ve got visual things to look at and you’re smelling the oven and the fire,” he says. “[Making wood-fired pizza] is an art and it’s really challenging, with a lot of factors and variables. There’s a fine line between it being perfect and being burned.”

While he hopes his loyal Fire Slice patrons will try Hop Slice, Davis promises to continue providing the dishes his regulars love at the Summit location. “Our most popular [pizza] is the Fire Slice Combo,” which features thin-sliced homemade meatballs, pepperoni, onions, and roasted red peppers. “You get that flavor of a meatball without the weight of a meatball that could slide off a pizza and cause a mess.

We kept having people ask for a supreme, so that was what we came up with.”

Both pizzerias roast vegetables like mushrooms, artichokes, asparagus, and onions before placing the toppings on the pizza. “This adds flavor and caramelizes the vegetables. So when they go on top of the pizza, you’ve already started with an incredible flavor,” Davis says.

“It doesn’t release moisture into the pizza or make it soggy and wet.”

He’s confident that Amarillo patrons have room in their hearts – and stomachs – for one more gourmet pizza joint. “There are definitely some pizza connoisseurs in this town. They know what they like and appreciate [different] styles and want different experiences at each place,” he says. “Amarillo is lucky because there are several good pizza places here. We are a bit of a pizza town.”

eessae crust u c e p i z crupst cheese icruzza sau s t c h e e sauce Owner Brad Davis

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Pizza From takeout to delivery to dine-in Amarillo boasts 30 eateries that serve pizza, exclusively or as part of an extended menu. Take a taste-test tour of the city to find your new favorite pie.

> 575 Pizzeria

> Domino’s Pizza

> Joe’s Pizza & Pasta

> Papa Murphy’s

2803 Civic Circle 7710 Hillside Road, Suite 700 322.5575 575pizzeria.com

5914 Hillside Road, 354.8889 2609 Wolflin Ave., 358.7181 1701 S. Nelson St., 376.6111 dominos.com

19151 I-40 West, 356.8191

3415 Bell St., 358.7272, papamurphys.com

> 1000 Degrees Neapolitan Pizza 2207 S. Western St., 803.9436, 1000degreespizza.com

> Pescaraz Italian Restaurant

> Fast Eddies Billiards

3801 Olsen Blvd., Suite 9, 352.5050 7230 Hillside Road, 352.1600 labellapizzas.com

1619 S. Kentucky St., 355.2540, fasteddiesbilliards.com

> Little Caesars

> Pizza 9

1401 Amarillo Blvd. East, 373.4507 1900 E. 34th Ave., Suite 26, 418.8915 3400 Bell St., 352.1968 littlecasesars.com

2648 SW 34th Ave., 352.6463

> Aspen Creek

> Fazoli’s

4110 I-40 West, 398.2776, aspencreekgrill.com

2512 Soncy Road, 457.9996, fazolis.com

> Atomic Sports Grill & Entertainment Center

> Fire Slice Back Alley Pizzeria

2523 Britain Drive, 355.2100, atomicsportsgrill.com

> La Bella Pizza

7306 34th Ave., Space 10, 331.2232, fireslice.com

2813 I-40 West, 353.0033, bubbas33.com

4412 S. Western St., 355.5601, gattispizzaamarillo.com

> Napoli’s Fine Italian Restaurant 700 S. Taylor St., 220.2588, napolisofamarillo.com

> Pizza Planet

> Milano Pizza 2522 Paramount Blvd., 350.6288, amarillosmilanopizza.com

> Giovanni’s Pizza > Chuck E. Cheese’s

4715 S. Western St., 358.3535

> Palio’s Pizza Cafe

2500 S. Coulter St., Suite 124, 354.8000

> Godfather’s Pizza Express

3562 S. Soncy Road, 398.7256, paliospizzacafe.com

> Cici’s Pizza

6930 I-40 East, 373.7431, godfathers.com

> Papa John’s Pizza

6605 I-40 West, 359.8000, cicis.com

> Hungry Howie’s Pizza 3300 S. Washington St., 331.8989, hungryhowies.com

> Pizza Hut 1820 S. Grand St., 372.6051 6905 I-40 West, 355.8288 2509 S. Georgia St., 467.1555 800 N. Buchanan St., 372.1004 6019 S. Coulter St., 467.1800 5101 S. Western St., 358.6521 3404 NE 24th Ave., 383.3000 pizzahut.com

> Gatti’s Pizza > Bubba’s 33

3415-K Bell St., 350.5430, pescaraz.com

1005 S. Georgia St., 374.7272 3415 Bell St., Suite A, 358.7272 papajohns.com

2400 Paramount Blvd., 353.6666, 6801 Bell St., Suite 100, 352.6666, pizzaplanet.com 335 E. Hastings Ave., 381.2333, amarillopizzaplanet.com

> Texas Firehouse Sports Bar & Grill 3333 S. Coulter St., Suite D1, 351.1800, txfirehouse.com

> Villa Fresh Italian Kitchen 7701 I-40 West, 356.7117

> Vince's Pizza 2413 S. Western St., 352.2656

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The Proof is in the Crust M

ost of us identify a pizza by its toppings – “I’ll have a mediumsize pepperoni, please” – but the foundation of any pizza is its dough. The handling and preparation of dough is essential to the various styles of pizza (see lingo sidebar), and every serious pizza maker knows a pie is only as good as its foundation.

Want to learn more than you ever expected about making pizza?

Ask a chef how he makes his dough.

Brian Kelleher describes the typical 575 pizza has having a Connecticut-style crust. “That’s the lineage of our recipe. We strive for thin but chewy with a crispy bottom,” he says. “It’s a combination of the recipe of the dough itself as well as the oven and temperature and the amount of toppings we put on it.” Creating a delicious final product requires attention to everything from ingredients to temperature to final texture. “If you have too many toppings or too much cheese or too much sauce on the pizza, it doesn’t cook the way it should. It becomes more flimsy than we prefer.”

575 sources a particular flour and keeps close tabs on every pie to ensure quality control. Over the years, Kelleher noticed small changes in the dough that had to do with the activation of its yeast.

“We’ve spent a lot of time over the last several weeks going back to our original recipe,” he says. “For one reason or another, we had to massage it a little.” He’s begun making his dough in smaller batches as a result. “We’ve been getting a deeper education on our own crust and what we’ve found is that the changes we’ve made have enhanced it.”

At Pizza Planet, Ronnie Inmon and his staff prepare and hand-roll their dough every morning. He still uses the recipe he learned from founder Kerry Evans, and says the hand-preparation means every pizza crust is unique. “It’s not out of a box,” he says. “I can’t promise you the exact same product each time. There will always be a certain degree of difference. It depends on the level of rise.”

After portioning the dough into pizza-size quantities, Inmon covers it with plastic to let the dough rise. “Once that yeast activates, it starts rising,” he says. The softness or lightness of a dough depends on the length of this process. “You’ve only got so long before it’s done. If it’s the end of the night and [you’re on] your last pan or two, you’ve got to be gentle with it. If you beat the crust up real bad, it’ll kill it. That’s how you get cracker crust is by beating the hell out of a risen dough.”

Fire Slice’s Brad Davis, who used to work for IBM, considers dough with a software engineer’s attention to detail. “There are only four ingredients: flour, yeast, salt and water,” he explains. “The trick is to try to get as much moisture in it as possible.” He prefers dough that is 70 percent water, by weight. After mixing the dough, he refrigerates it overnight, allowing the dough a slow, 48-hour rise – the industry term for this process is proofing – before portioning it out. “At 48 hours, we ball it out into the exact weight that we want. Then those proof at room temperature until they’re ready to bake.”

The rising action of the yeast as well as kneading the dough creates air pockets. Pizza-makers “throw” the dough to flatten and stretch it without damaging those air pockets. Once the dough begins to cook in a hot oven, the water in it turns to steam, lifting and stretching the air pockets. The result is a light, airy crust. “That’s what gives the crust structure,” says Davis. “They’re simple ingredients, but from the minute you start mixing it until it goes in the oven, there are lots of steps to get it to the point you want it to be.”

575 Pizzeria employee CJ Reeser

March 2017 • amarillomagonline.com • Amarillo Magazine

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F

Winging it

ifty years ago, pizza was beginning to capture the attention of American eaters. Pizza Hut was becoming a successful local chain in Wichita, Kan. Shakey’s had spread from the West Coast into Amarillo. Domino’s Pizza began franchising after its start in Ypsilanti, Mich.

And chicken wings were just something to throw away.

One of the least appreciated cuts of a chicken, the wing was mainly used to prepare stock – if it was used at all.

Today, chicken wings have become almost as important as pizza in the American fast-food diet. We eat three billion pizzas a year and 28 billion wings. An estimated 1.25 billion wings were consumed during last month’s Super Bowl. And more than 75 percent of pizza retailers sell wings alongside their pizza.

The story of how the lowly chicken wing became a delicacy may be apocryphal at this point, as several Buffalo-area restaurants claim to have invented it as a menu improvisation after receiving a huge, mistaken delivery of wings. Regardless of the creation myth, it’s pretty clear when wings became an ideal pairing with pizza. In 1994, Domino’s Pizza noticed that some New York pizzerias had begun finding success marketing wings alongside their pizzas. The national chain followed suit. Experimenting with the pairing, it started advertising wings during NFL games.

It wasn’t long before hungry football fans took notice. Within the next decade, pizza-and-wings became the preferred game-day meal for sporting events. Franchises like Little Caesar’s, Papa John’s, and Pizza

Hut followed suit. All sell dramatic numbers of wings today.

At Pizza Planet, Ronnie Inmon can’t remember when his restaurant put wings on the menu. “It’s been a long time, almost as long as I can remember working there,” he says. He believes the hand-held nature of wings make them an ideal accompaniment to pizza. “It’s finger food, and straight out of a box. You put it on a napkin and go. That’s what pizza is about, too.”

Brad Davis of Fire Slice understands the draw of wings and offers them for customers, but says this owes more to customer service than profitability. After all, with only two wings per chicken, these onceuseless cuts are now in high demand. That has driven up the price. “We have a loyal wing following,” Davis says. He attributes this, in part, to his homemade, sweet-spicy garlic buffalo sauce. “We have regulars who get two or three orders to go at once. We sell them, but they’re so expensive we don’t make much money on them.”

He agrees with Inmon that the popularity of wings has something to do with convenience, but offers that taste plays a big role as well.

“They go well with pizza because it’s a protein. It’s got that bite and tang that complements the rich, cheesy, bready pizza,” Davis says.

Americans may not know exactly why they crave wings when pizza is on the menu. Maybe it’s marketing. Maybe it’s the taste combination.

Maybe it’s the fact that neither requires a utensil. Whatever the case, though, wings and pizza seem to have supplanted peanut butter and jelly or bacon and eggs as America’s favorite food pairing.

essaeucrust c e p i z z ust ch Stock Photo

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Amarillo Magazine • amarillomagonline.com • MARCH 2017

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35

F e at u r e

boots with

amarillo Roots F

or many in West Texas, the 2015 oil downturn led to mothballed rigs, slashed spending, and lost jobs.

But for former Amarillo resident Lizzy Chesnut, it led to something much more desirable: a brand-new fashion footwear business.

Chesnut is the owner and creator of City Boots (cityboots.com), which describes itself as “an online contemporary western boot line.” Selling handmade cowboy boots – as opposed to the factory-produced boots available on the packed shelves in western-wear stores – Chesnut connects with her customers online, at private trunk shows, and at pop-up events from San Angelo to Fort Worth to Steamboat Springs, Colo.

She designs her own boots, then oversees their production at a fourth-generation, family-owned factory in Léon, Mexico, a international hub for leather production and shoe-making.

A graduate of Tascosa High School, Chesnut didn’t set out to become a boot maven. But looking back, her current career seems like the natural endpoint for her interests and passions. “Both of my parents are from smaller, westerninfluenced towns,” she says. Her father, Jeff, works in the oil industry and grew up in Dalhart. Her mother, Denise, hails from San Angelo.

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Amarillo Magazine • amarillomagonline.com • MARCH 2017

Amarillo native Lizzy Chesnut creates fashion footwear business

By Jason Boyett Photos courtesy of Lizzy Chesnut

“They both had a western influence. I don’t know if it’s from them, but I’ve always been drawn to western fashion. They are both boot collectors and my granddad was a boot collector. It’s kind of a family habit.”

Chesnut grew up collecting boots herself, though she describes her personal habit as “more of an addiction” than anything else. Over the years, she became particularly drawn to colorful vintage footwear. “I would wear my boots everywhere, and people would ask me where I got them,” she says. Her answer wasn’t always a simple one: She scoured places like eBay or Etsy for the vintage looks, which simply weren’t available at the usual western stores. “I decided if people were going to ask me for advice about where to buy boots, they could buy them from me.”

At the time, Chesnut was working in the oil and gas industry. A finance major at Southern Methodist University, she moved to Houston after graduation, having taken a position with an oil field service company there. Before long, she moved back to Dallas to work for an exploration company. Around that time, she began experimenting with designing and selling her own boots.

Lizzy Chesnut “I started doing it as a hobby,” she says. “I would call around to different bootmakers. I knew the price and quality that I wanted, and tried to find who could give me those.” It was a challenging process. A one-of-a-kind, fully

“

customized boot might start around $1,500.

While those represented the highest quality of fit and fashion, Chesnut thought that price would limit her potential market. But at the same time, she wanted something superior to the quality and design of the $150 boots available at retailers like Cavender’s Western Wear. She was looking for a sweet spot that would let her produce high-end boots at a quantity that allowed her to sell them below custom prices – or, in her words, “the quality of a custom boot with the convenience of a shelf-bought boot.”

Eventually, a footwear convention – Lizzy Chesnut in Mexico connected her to a fourthgeneration bootmaking family in Léon.

They had been in the business for 90 years and met Chesnut’s specifications on style, fit and price point. She placed her first order, working with the manufacturer to choose everything from the type of leather to the type of toe, heel and stitching.

“When boots are handmade, you get so much more attention to detail,” she explains. “The leather is picked by hand, which is something you don’t get much of with the machine-manufactured boot. It’s a more comfortable construction.”

Once the boots were ready, she started selling her first design on Facebook.

Then the price of oil plummeted in 2015. Before long, the economic downturn forced Chesnut’s Dallas employer to lay her off. “It’s been a little over a year now,” she says. “That’s when I decided that everything was perfect timing and I gave it a go.”

City Boots was born and Chesnut, who still lives in Dallas, committed to it full time. She expanded her inventory to fill out her catalog with a selection of women’s styles she named the Amarillo Collection. Notably, each boot in the collection is named for a street in Amarillo. Her first four styles were named after the streets she used most as a teenager: Soncy, Coulter, Western and Georgia. The next four styles were named after streets important to her parents: Milam (their first home), Bowie (where they lived when Lizzy was born), Julian (the street where she grew up) and Hayden (where they currently live). Boots in the women’s Amarillo collection retail for $650.

Chesnut maintains full design control over each style. “Mostly I pick what I would want to wear,” she says.

In addition to these, she has recently introduced a line of wedding boots for brides as well as a men’s collection, and Chesnut intends to roll out more styles named after cities. “Amarillo, Dallas, and Houston are all the cities I’ve lived in. Eventually I’d love to have a New York collection or an L.A. or Tokyo [collection],” she says. “My goal is to have the cowboy boot be more of a staple in everyday life.” She points toward the current trend of women wearing English riding boots. “They are really popular even with people who have never been on a horse in their life.”

She dreams of the day when fashionable women in New York are wearing her boots, which she describes as a “traditional cowboy boot with fun pops of color you can’t buy off the shelf.” When that day comes, “Soncy” won’t just be a familiar term for residents of west Amarillo.

Until then, she’ll continue to meet with customers online and in-person, especially those who invite Chesnut into their homes for “boot parties” in Dallas, Fort Worth, and across the Southwest. Every time she does, she spreads a little of this city’s western heritage – not to mention its municipal geography – far beyond Coulter or Hayden streets.

My goal is to have the cowboy boot be more of a staple in everyday life.

”

Custom, handmade boots by Chesnut

March 2017 • amarillomagonline.com • Amarillo Magazine

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W h at ’ s C o o k i n g ?

Hot Stuff 38

Amarillo Magazine • amarillomagonline.com • MARCH 2017

W

e definitely like to dance with flavor over here. We’re known for spice,” says Scott Buchanan, of YCSF Craft. But patrons of this beloved establishment don’t come to Buchanan’s restaurant to be overwhelmed with heat. They come for the flavor, and Buchanan says that’s the ultimate goal. “It’s all about layers for us. We layer so you can taste the flavor attributes of certain chiles without blowing your mouth out with the heat.

Habaneros have a great flavor, but very few people actually taste the briny, citrusy notes of the pepper because it’s so hot.” Buchanan carefully assembles his dishes to coax out the flavor of a chile, then pull away the heat before its Scoville units – a measurement of the spice of a pepper – overwhelm the diner.

With that in mind, we asked Buchanan for three spicy recipes that focus more on taste than burn. As usual, he didn’t disappoint, offering YCSF’s quirky takes on, in his words, “multiregional dishes with parallels to the chiles of that region.” His deconstructed buffalo wing softens the heat of cayenne pepper with a blue cheese panna cotta. The crispy bone marrow paired with Togarashi-spiced tuna is an unconventional, Asian-inspired “surf and turf.” And the smoked, quinoa-stuffed relleno offers a Latin- and Mexican-influenced vegetarian option.

“We use chiles of all different regions and we’re always looking to find new ones,” he says.

STock Photo

Recipes courtesy of Scott Buchanan, of YCSF Craft

March 2017 • amarillomagonline.com • Amarillo Magazine

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Deconstructed Buffalo Wings 2 chicken breasts 2 stalks celery Breading: ½ cup panko bread crumbs ½ cup flour 1 tablespoon cayenne pepper ½ tablespoon onion powder ½ tablespoon granulated garlic Salt and pepper to taste 1 egg ½ cup buttermilk 1 cup sunflower oil Panna cota: 1 packet gelatin 2 cups heavy cream 2 cups sour cream

6 ounces soft bleu cheese 1 ½ ounces stilton bleu cheese Honey (sweeten mixture to taste) Buffalo sauce Trim away fat from chicken, then render six "cubes" from the meatiest portion of breast. For breading, mix all dry ingredients together in one bowl, whisk wet ingredients together in another bowl. Dip chicken into dry mixture, then wet mixture, then again in dry mixture. Fry breaded chicken cubes until golden brown and chicken is cooked thoroughly. Drain on paper towel afterward. Using mandolin, shave celery into thin ribbons.

Reserve in cold water. For panna cota, bring heavy cream and sour cream to simmer over medium heat. Add cheeses and honey. When mixture is homogenous and creamy, add gelatin. Whisk until fully dissolved. Pour panna cota mix into molds and chill until set. The panna cota will yield more than needed amount for this recipe so you'll have extras. Plate in fun, artful way and serve immediately.

Makes 2 servings

Photos by Shannon Richardson

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Amarillo Magazine • amarillomagonline.com • MARCH 2017

Crispy Bone Marrow with Togarashi Tuna Canoe-cut marrow bone, cleaned and brined Breading: ½ cup panko bread crumbs ½ cup flour ½ tablespoon smoked paprika ½ tablespoon granulated garlic ½ tablespoon Cajun seasoning Salt and pepper to taste 1 egg 1 cup buttermilk 1 cup sunflower oil Sushi grade tuna steak Shichi-mi tōgarashi seasoning Watermelon, sliced 1 tablespoon soy sauce 1 tablespoon honey 1 tablespoon Mirin (Japanese rice wine) Strawberry preserves (or make your own)

Extract marrow from bones using a demitasse or other small spoon. Cut into 2-inch pieces. For breading, mix dry ingredients together in bowl and whisk wet ingredients in another bowl. Bread marrow pieces by dipping into dry mixture, then wet mixture, then again in dry mixture. Coat tuna steak evenly and thoroughly with shichi-mi seasoning. Heat skillet until very hot. Place tuna in dry skillet. Dry roast tuna 1 minute per side, cooking to rare. Let rest, then slice. Vacuum seal watermelon, soy, honey, and Mirin in food-saver bag. Let marinate for 30 minutes. Remove watermelon from bag. Reserve marinade. Fry marrow in sunflower oil at 340 degrees for approximately 1 minute, or until crispy. Plate by arranging dollops of strawberry preserves opposite tuna slices. Place crispy bone marrow pieces in dollops of jam. Drizzle marinade over sliced tuna. Arrange watermelon next to tuna.

Makes 2 servings

March 2017 • amarillomagonline.com • Amarillo Magazine

41

Smoked Quinoa Relleno 2 poblano peppers Breading: ½ cup panko bread crumbs ½ cup flour 1 teaspoon cumin 1 teaspoon garlic 1 teaspoon onion powder 1 teaspoon chilie flakes 1 cup sunflower oil Mexican-style sour cream 1 cup quinoa 2 cups vegetable stock ¼ cup soy sauce 1 tablespoon chile paste (Huy Fong) Cotija cheese

42

Char peppers thoroughly; when cool to the touch, peel. Slice down the side of each pepper to make an opening. Combine dry ingredients in bowl and wet ingredients in another bowl.

Bread peppers, inside and out, by dipping into dry mixture, then wet mixture, then again in dry mixture; set aside. Combine vegetable stock, soy and chile paste; bring to boil. Add quinoa and cook until all moisture is absorbed and quinoa is mostly translucent. Drain and set aside. Shallow pan-fry peppers at 350 degrees until golden brown. Drain on paper towels. Stuff with quinoa and cheese. Garnish with Mexican sour cream.

Makes 2 servings

Amarillo Magazine • amarillomagonline.com • MARCH 2017

Meet the Cook

S

Scott Buchanan, of YCSF Craft

cott Buchanan isn’t a formally trained chef, but you wouldn’t know it unless he tells you.

He’s an encyclopedia of kitchen knowledge, peppering his conversations with French cooking terminology and references to culinary techniques like the judge of a TV cooking competition.

His educational secret? He’s worked everywhere. “I started as a line cook at Harrigan’s back in the day,” he says.

That was in Amarillo around 1997, before Harrigan’s shuttered in 2003.

He followed that up with several years in Austin, where he “bounced around some kitchens,” including a stint at the swanky

Sullivan’s Steakhouse.

He returned to Amarillo in 2007 to manage the kitchen at Basil Doc’s (eventually renamed 575 Pizzeria), rewrite the menu as the chef at Crush Wine Bar & Deli, and then serve as chef at Amarillo’s notorious Sava! “before it imploded,” he says with a laugh.

“I didn’t really know where I was going,” Scott says.

“But I decided I didn’t want to work for anyone anymore.” He and his then-fiancé Rin Roberts – the two married in 2015 – considered launching a food truck, but Amarillo’s rigid food-truck regulations “took the fun out of it,” he says. Instead, they decided to sell street-style food out of a drive-

thru hut at 10th and Madison. Yellow City Street Food opened in in 2013 and made an immediate splash, offering Vietnamese banh mi sandwiches, vegetarian kale tacos, pork belly risotto, and its iconic Animal Fries from a 200-square-foot shack.

Eventually Scott and Rin began dreaming of a larger space where they could properly plate their dishes rather than hand them over to customers eating in vehicles. So last summer, the Buchanans closed the hut and opened YCSF Craft at 2916 Wolflin Ave. The sit-down restaurant serves many of Yellow City’s beloved dishes, offers locally sourced craft beer and other drinks, and is always, always hopping. “The reception has been overwhelming, to say the least,” Buchanan says. “It’s been a learning curve for sure, going from the shack to this place, but overall I think it’s been a smooth transition. It’s a great vibe here. We’re stoked.”

With a constantly changing menu and a regular stream of beer dinners, tastings, and other community events, Buchanan says the YCSF Facebook page (facebook.com/ YellowCityStreetFood) is the best place to keep up with what’s happening at the new location.

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March 2017 • amarillomagonline.com • Amarillo Magazine

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W h at ’ s C o o k i n g ?

One Potato, Two Potato, Three Potato

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Amarillo Magazine • amarillomagonline.com • MARCH 2017

C

had Lardie may own a steakhouse, but he’s quick to proclaim that potatoes are one of his favorite foods – and not just as a side dish to steak. “I eat them a lot as a meal by themselves,” the owner of Embers Steak House says. “Different dipping sauces, cheeses … you can do them so many different ways.”

With St. Patrick’s Day coming up, we asked Lardie to share a few of his favorite potato recipes with us.

The first is a simple roasted-potato-and-onion dish that uses cooking spray to minimize the fat content.

He seasons these with salt, pepper and garlic powder,

but recommends variety. “You can change it up every time you make it,” he says. “I’ve done them with Italian seasoning or I’ve made them spicier.”

He says his bacon-and-blue-cheese scalloped potatoes are hardy, rich, and the perfect side for red meats. “Blue cheese and potatoes are great together, and everybody loves bacon,” Lardie says. The incredible recipe for colcannon – a traditional Irish dish of potatoes, cabbage and onions – appears on the Embers menu only once a year, on St. Patrick’s Day. “We serve it with wild boar sausage and Shiner Bock gravy,” he says.

STOCK Photo

Recipes courtesy of Chad Lardie, Embers Steak House

March 2017 • amarillomagonline.com • Amarillo Magazine

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Colcannon 3 pounds russet potatoes 1 stick butter 1 ¼ cups warm cream Fresh ground black pepper 1 head cabbage, chopped into small pieces 1 large white onion, chopped 1 large can chicken broth 1 tablespoon garlic, chopped Peel potatoes and cut into cubes. Place into pot and cover with water.

Boil potatoes until soft. Place cabbage, onions, garlic and chicken stock in separate pot and cook until cabbage is soft; strain off all liquid and place into large bowl. Set aside. When potatoes are soft, drain off water and place in large mixing bowl. Add butter, salt, pepper and cream; mix until smooth.

Place mashed potatoes in bowl with cabbage mixture; stir together. Serve with your choice of gravy. This is a great side dish for your favorite grilled sausage or meat.

Makes 8 to 10 servings

Photos by Shannon Richardson

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Amarillo Magazine • amarillomagonline.com • MARCH 2017

Roasted Potatoes and Onions 2 large russet potatoes, cut in to ¼-inch circles 1 large onion, cut into ½-inch rings Salt and pepper to taste ¼ cup fresh dill (or herb of your choice) Heat oven to 450 degrees. On large cookie sheet, spray bottom of pan with cooking spray and place potatoes and onions on sheet. Spray top of potatoes and onions with spray, and then season with salt and pepper or another

favorite seasoning. Cook for 15 minutes, and then flip and cook for another 15 minutes. Place on serving plate and top with fresh dill. These are good accompanied with cheese, ranch, ketchup, or any other sauce. This dish is great because it is very easy, and you can change it a variety of ways. I prefer to use cooking spray instead of oil or butter because it has no fat or calories.

Makes 4 to 5 servings

March 2017 • amarillomagonline.com • Amarillo Magazine

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Scalloped Blue Cheese Potatoes 2 large russet potatoes, cut into ¼-inch slices 1 quart heavy cream ½ cup crumbled goat cheese 1 cup blue cheese crumbles 1 teaspoon black pepper 1 stick butter ¼ cup green onions, chopped ¼ cup bacon, chopped 1 tablespoon garlic

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Amarillo Magazine • amarillomagonline.com • MARCH 2017

Heat oven to 400 degrees. Place potatoes and butter in baking pan and cover with foil. Cook in oven for 30 minutes. While potatoes are baking, place cheeses, heavy cream, pepper, and garlic in pan on medium heat. Stir often to make sure cheese does not burn.

Cook until cheese has melted completely. Remove potatoes from oven and top with cream mixture. Cook for another 10 minutes, uncovered. Top with bacon and green onions and serve.

Makes 4 servings

Meet the Cook

Chad Lardie, of Embers Steak House

A

fter graduating from Texas Tech’s hotel, restaurant, and institutional management program, Chad Lardie worked for more than a decade managing Johnny Carino’s restaurants. When local favorite David’s Steakhouse closed its doors in 2010 – opening up a well-known location in the Wolflin area – Lardie jumped at the opportunity to create a restaurant of his own. He introduced Embers Steak House in early 2011, and delicious steaks, seafood and burgers have been sizzling on its charcoal and hickory-wood grill ever since.

“We’ve created a really great base of regular customers and are always bringing new customers in,” he says. “Because it started as a known location, some people may have confused us with David’s at the beginning. They saw we were doing something a little bit different, but familiar enough that they really enjoyed it.”

Lardie says a focus on high-quality ingredients and unique cuts of meat is what sets Embers apart. He describes his restaurant as more closely aligned with a

New York or Chicago-style steakhouse than a traditional southern one, which might serve chicken-fried steak or ribs alongside rib-eyes. “All of our steaks are hand-cut, and we offer a variety of steaks that people may not always see,” he says, including several dishes using lean, flavorful buffalo.

Where there’s meat, there must also be potatoes, and Lardie is as appreciative of the potato as he is a hearty steak.

“Very few people don’t like potatoes,” he says. “There are just so many different ways you can prepare them.” One of the most popular menu items at Embers is a deep-fried baked potato side dish, which is exactly what it sounds like: a traditional baked potato that has been deep fried.

The crispy skin offers a delicious contrast with the creamy inside. “It’s a cult favorite here. Once people try it, they fall in love with it,” he says.

With spring well on its way, Lardie is in the middle of revamping his menu to reflect a few lighter options, including a handful of different meat dishes and the restaurant’s popular summer salmon salad.

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March

AGN File Photos

Events

Restaurant Roundup 2017

I

f there’s one thing local folks enjoy, it’s heading out to their favorite restaurant to enjoy a hot meal. But why settle for one favorite when you can have them all under one roof? Presented by Atmos Energy and Panhandle Restaurant Association, the 10th annual Restaurant Roundup will be held on March 2 at the Rex Baxter Building on the Tri-State Fairgrounds.

Food lovers will be able to visit more than 40 restaurant and winery booths, fill up on smaller portions of the city’s most popular entrees, and sip wine and beer from Southern Glazer’s Wine and Spirits and Republic Beverage Company. During the sampling, watch the creativity of local chefs with The Battle of the Chefs competition. Later in the evening, dance to the sound of local band Insufficient Funds.

Proceeds from ticket sales will benefit the Panhandle Restaurant Association Scholarship Fund, which provides educational opportunities for restaurant careers.

Tickets are available through Panhandle Tickets, United Supermarkets, Macaroni Joe’s, Joe Taco, Joe Daddy’s, La Fiesta Grande, or at the door.

Restaurant Roundup 2017 Tri-State Fairgrounds Rex Baxter Building 3301 SE 10th Ave. 672.4118 View an updated listing of events throughout the month at amarillomagonline.com.

To have an event listed on the calendar, email details to michele.mcaffrey@amarillo.com or fax a press release to 806.345.3282.

March 2017 • amarillomagonline.com • Amarillo Magazine

51

Arts & Entertainment March 1 UIL Orchestra Concert 7:45 a.m.-5:30 p.m. Amarillo Civic Center Complex Auditorium, 401 S. Buchanan St., 378.3096

March 24-25

March 4

March 3

Amarillo Little Theatre Academy presents Disney’s “Beauty and the Best” 7:30 p.m. Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991

Green Eggs & Ham Breakfast 8 a.m. and 10 a.m. Celebrate National Nutrition Month and the birthday of Dr. Seuss. High Plains Food Bank, 2199 SE Eighth Ave., 374.8562

Mind Plays and Sativa Ro 10 p.m.

Whiskey River, 4001 SW 51st Ave., 367.6163

First Thursday Art Show 7 p.m. The 806, 2812 SW Sixth Ave., 322.1806

Amarillo Symphony presents “The Rite of Spring” 7:30 p.m. Guest artist: Martina Filjak, piano; Conductor: Jacomo Rafael Bairos. Globe-News Center for the Performing Arts, 500 S. Buchanan St., 378.3096

March 2-4

March 25

March 2

Amarillo Little Theatre presents “Noises Off” 8 p.m. Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991

March 3 First Friday Art Walk 5-9 p.m. The Galleries at Sunset, 3701 Plains Blvd., 353.5700 WTAMU Showcase of Music 7:30-10:30 p.m. Globe-News Center for the Performing Arts, 500 S. Buchanan St., 378.3096

March 4 Chamber Music Amarillo presents “Hummin’ High & Low” 8 p.m. Fibonacci Space, 3306 SW Sixth Ave., 236.3545

March 5 Amarillo Little Theatre presents “Noises Off” 2:30 p.m. Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991 Amarillo College Suzuki Program Spring Recital 3 p.m. AC Concert Hall Theater, 2201 S. Washington St., 371.5340

Celebration Talent Competition 8 a.m.-9 p.m. Amarillo Civic Center Complex Auditorium, 401 S. Buchanan St., 378.3096

March 26 Amarillo Little Theatre Academy presents Disney’s “Beauty and the Best” 2:30 p.m. Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991

March 29 Stephen Fite Concert 10:30-11:30 a.m.

Amarillo Civic Center Complex Auditorium, 401 S. Buchanan St., 378.3096

March 30 Brain Candy Live 7:30 p.m. Featuring Adam Savage, of “Mythbusters”, and YouTube star Michael Stevens. Amarillo Civic Center Complex Auditorium, 401 S. Buchanan St., 378.3096

Make-A-Wish Car Show 10 a.m.-7 p.m.

Amarillo Civic Center Complex, 401 S. Buchanan St., 378.3096 Speakeasy 2017 8-11 p.m. Amarillo National Bank Skyline Room, 410 S. Taylor St., 570.7889

Shields 10 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840 Vandoliers 10 p.m. The Golden Light Cantina, 2906 SW Sixth Ave., 374.9237

March 4

March 5

The Garden Tour featuring Kari Jobe with Bryan and Katie Torwalt 7 p.m. Amarillo Civic Center Complex Auditorium, 401 S. Buchanan St., 378.3096

Make-A-Wish Car Show 10 a.m.-5 p.m.

Amarillo Civic Center Complex, 401 S. Buchanan St., 378.3096

Gun Hill Royals 8 p.m. The Golden Light Cantina, 2906 SW Sixth Ave., 374.9237

Roots and Wings Banquet 6-9 p.m.

Amarillo Civic Center Complex Heritage Room, 401 S. Buchanan St., 378.3096

March 9

Randall King 9 p.m. Midnight Rodeo, 4400 S. Georgia St., 358.7083 Drake Hayes 10 p.m. Whiskey River, 4001 SW 51st Ave., 367.6163

Life Challenge Banquet 6-10 p.m.

Amarillo Civic Center Complex Grand Plaza, 401 S. Buchanan St., 378.3096

Mark “Porkchop” Holder 10 p.m.

Leftwoods, 2511 SW Sixth Ave., 367.9840

Carenet Pregnancy Center Banquet 6:30-9 p.m. Amarillo Civic Center Complex Heritage Room, 401 S. Buchanan St., 378.3096

Augustus 10 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840

March 11 United Way Victory Banquet 6-11 p.m.

Globe-News Center for the Performing Arts, 500 S. Buchanan St., 378.3096

March 8

March 9 Nicnōs 10 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840 Whitney Rose 10 p.m. The Golden Light Cantina, 2906 SW Sixth Ave., 374.9237

March 19

March 10

Respect Life Banquet 4-8 p.m. Amarillo Civic Center Complex Heritage Room, 401 S. Buchanan St., 378.3096

The Deltaz 7 p.m. Yellow City Sounds Live concert. Panhandle PBS Studio, 2408 S. Jackson St., 371.5228

March 24

March 8

Amarillo Little Theatre Academy presents Disney’s “Beauty and the Best” 7:30 p.m. Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991

“In the Mood” 7:30 p.m. Nineteen-person cast will perform favorites from America’s big-band era. Globe-News Center for the Performing Arts, 500 S. Buchanan St., 378.3096

David Berkeley 7:30 p.m. Part of High Plains Public Radio’s Living Room Concert Series. Chalice Abbey, 2717 Stanley St., 367.9088

Amarillo Master Chorale presents “Night, Strange and Beautiful” 8 p.m.

St. Andrew’s Episcopal Church, 1601 S. Georgia St., 371.5340

March 25

Friends of Aeolian-Skinner Opus 1024 presents David Briggs in Concert 7:30 p.m. St. Andrew’s Episcopal Church, 1601 S. Georgia St., 376.6316, ext. 105

March 9-11 Amarillo Little Theatre presents “Noises Off” 8 p.m. Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991

March 12 Amarillo Little Theatre presents “Noises Off” 2:30 p.m. Amarillo Little Theatre Main Stage, 2019 Civic Circle, 355.9991

March 23 Civic Amarillo Broadway Spotlight Series presents “Greater Tuna” 7:30 p.m. Amarillo Civic Center Complex Auditorium, 401 S. Buchanan St., 378.3096

52

Portraits of Dance TBA WTAMU Happy State Bank Studio Theatre, Canyon, 651.2804

March 31

Portraits of Dance TBA WTAMU Happy State Bank Studio Theatre, Canyon, 651.2804

Benefits & Fundraisers March 2 Restaurant Roundup 2017 5-9 p.m. Event will feature more than 40 restaurants and wineries, live Battle of the Chefs competition, live entertainment, and dancing. Funds will benefit Panhandle Restaurant Association scholarship fund.

Tri-State Fairgrounds Rex Baxter Building, 3301 SE 10th Ave., 672.4118

Amarillo Magazine • amarillomagonline.com • MARCH 2017

“Crank Up the Color” Opening Reception 6-9 p.m. Cerulean Gallery, 814 S. Taylor St., 576.0063

Friends of the NRA 5 p.m.-12 a.m.

Amarillo Civic Center Complex Heritage Room, 401 S. Buchanan St., 378.3096

March 30 Hope Fest Banquet 6:30-9 p.m. Funds raised will benefit Sharing Hope Ministry and Patsy’s Place Transitional Home.

Amarillo Civic Center Complex Heritage Room, 401 S. Buchanan St., 378.3096

Music March 1 Hellyeah with Sons of Texas and The Crowned 8 p.m. Midnight Rodeo, 4400 S. Georgia St., 358.7083

Midnight Express 10 p.m. Whiskey River, 4001 SW 51st Ave., 367.6163 The Statesboro Review 10 p.m. Hoots Pub, 2424 Hobbs Road, 356.7548 Spring Break Pre-Party 10 p.m. Will include performances by Ponder the Albatross, Sleeptalk and The Color Wild.

Leftwoods, 2511 SW Sixth Ave., 367.9840

March 11 Callahan Divide 10 p.m. The Golden Light Cantina, 2906 SW Sixth Ave., 374.0097 Zane Williams 10 p.m. Hoots Pub, 2424 Hobbs Road, 356.7548 Snailmate 10 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840

March 12

March 31

Jason Achilles Mezilis with Co-founder 9 p.m. The 806, 2812 SW Sixth Ave., 322.1806

Urban Pioneers 9 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840

Samuel Barker and Brightwire with The Knitts 9 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840

March 13 Jane N’ the Jungle 10 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840

March 14 FireSongs 7 p.m. Featuring Randy Brown.

Fire Slice Back Alley Pizzeria, 7306 SW 34th Ave., Space 10, 331.2232 The BeatJackers 10 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840

March 17 Tommy Gallagher Band 10 p.m. The Golden Light Cantina, 2906 SW Sixth Ave., 374.0097

March 21 FireSongs 7 p.m. Featuring Frank Mark Gilligan. Fire Slice Back Alley Pizzeria, 7306 SW 34th Ave., Space 10, 331.2232

Lifeless 2 Life 10 p.m. Whiskey River, 4001 SW 51st Ave., 367.6163

Nature March 4 First Saturday Kids Program 11 a.m.-1 p.m. Wildcat Bluff Nature Center, 2301 N. Soncy Road, 352.6007

March 4 Downtown Amarillo Walking Tours 10 a.m.-1 p.m. Tours will begin at Herring Hotel and will conclude at the Santa Fe Building. 651.2242 Kicker ArenaCross 7:30 p.m. Tri-State Fairgrounds Amarillo National Center, 3301 SE 10th Ave., 378.3096

March 11

March 24 Early Morning Reign 10 p.m. Whiskey River, 4001 SW 51st Ave., 367.6163

March 14

Husky Burnette 10 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840

Pi Day 9:30 a.m.-4:30 p.m.

Don Harrington Discovery Center, 1200 Streit Drive, 355.9547

March 25

March 16

Lee Scheetz and Borderline 10 p.m.

Whiskey River, 4001 SW 51st Ave., 367.6163 White Label Analog and David Becker 10 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840

March 27 Amestris with Darian Reneé 9 p.m.

The 806, 2812 SW Sixth Ave., 322.1806

March 28 FireSongs 7 p.m. Featuring Dave Becker.

Fire Slice Back Alley Pizzeria, 7306 SW 34th Ave., Space 10, 331.2232

March 30 Tia McGraff 7:30 p.m. Part of High Plains Public Radio’s Living Room Concert Series.

Chalice Abbey, 2717 Stanley St., 367.9088 The March Divide and Matt Bradford 9 p.m. Leftwoods, 2511 SW Sixth Ave., 367.9840

RADIOLOGY NEEDS

Special Events

“Women in the Great War” 10 a.m.

Panhandle-Plains Historical Museum, 2503 Fourth Ave., Canyon, 651.2244

Joe Teichman 10 p.m. The Golden Light Cantina, 2906 SW Sixth Ave., 374.0097

LOCAL

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What's on Tap 4:30 p.m. Amarillo Civic Center Complex Coliseum, 401 S. Buchanan St., 378.3096

March 16-18 The Lit Conference TBA Amarillo Civic Center Complex Regency Room, 401 S. Buchanan St., 378.3096

March 18 Amarillo Motor Sports Hall of Fame Banquet 5-11 p.m. Amarillo Civic Center Complex Heritage Room, 401 S. Buchanan St., 378.3096

March 25 Yellow Rose Bully Showdown V Dog Show 9 a.m.-9 p.m. Amarillo Civic Center Complex South Exhibit Hall, 401 S. Buchanan St., 378.3096 Dreamland Cemetery Walking Tour 3-6 p.m. Dreamland Cemetery, 26500 US Highway 87, 651.2244

March 31 Parents’ Night Out 5:30-9:30 p.m.

Don Harrington Discovery Center, 1200 Streit Drive, 355.9547

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March 2017 • amarillomagonline.com • Amarillo Magazine

53

Sports & Recreation

Out-Back Pool & Spa

March 9-11 Amarillo Bulls vs. Shreveport Mudbugs 7:05 p.m. Amarillo Civic Center Complex Coliseum, 401 S. Buchanan St., 378.3096

March 10 Lady Buff Softball vs. Western New Mexico 5 p.m. and 7 p.m. Schaeffer Park, Canyon, 651.4400 Buff Baseball vs. Texas A&M-Kingsville 6:30 p.m. Wilder Park, Canyon, 651.4400

March 11 Lady Buff Softball vs. Western New Mexico 2 p.m. and 4 p.m. Schaeffer Park, Canyon, 651.4400

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Buff Baseball vs. Texas A&M-Kingsville 1 p.m. Wilder Park, Canyon, 651.4400

March 18 Amarillo Venom vs. Dallas Marshals 7:05 p.m. Amarillo Civic Center Complex Coliseum, 401 S. Buchanan St., 378.3096

March 19 WT Equestrian Western Semi-finals TBA WT Horse Center, Canyon, 651.4400

March 24 Lady Buff Softball vs. Midwestern State 7 p.m. Schaeffer Park, Canyon, 651.4400

March 24-25 Amarillo Bulls vs. Odessa Jackalopes 7:05 p.m. Amarillo Civic Center Complex Coliseum, 401 S. Buchanan St., 378.3096

March 25 Lady Buff Softball vs. Midwestern State 2 p.m. and 4 p.m. Schaeffer Park, Canyon, 651.4400

March 31 Buff Baseball vs. UT Permian Basin 1 p.m.

Wilder Park, Canyon, 651.4400 Amarillo Bulls vs. Topeka RoadRunners 7:05 p.m. Amarillo Civic Center Complex Coliseum, 401 S. Buchanan St., 378.3096

Trade Shows March 10

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Amarillo Magazine • amarillomagonline.com • MARCH 2017

Just Between Friends Consignment Sale 9 a.m.-7 p.m. Amarillo Civic Center Complex Regency Room, 401 S. Buchanan St., 378.3096

33rd Annual Western Antiques & Collectibles Show 12-6 p.m. Amarillo Civic Center Complex Heritage Room, 401 S. Buchanan St., 378.3096 The Peddler Show 12-7 p.m. Amarillo Civic Center Complex North Exhibit Hall, 401 S. Buchanan St., 378.3096

March 11 Just Between Friends Consignment Sale 9 a.m.-6 p.m. Amarillo Civic Center Complex Regency Room, 401 S. Buchanan St., 378.3096 33rd Annual Western Antiques & Collectibles Show 9 a.m.-10 p.m. Amarillo Civic Center Complex Heritage Room, 401 S. Buchanan St., 378.3096 The Peddler Show 9 a.m.-6 p.m. Amarillo Civic Center Complex North Exhibit Hall, 401 S. Buchanan St., 378.3096

March 12 Just Between Friends Consignment Sale 8 a.m.-3 p.m. Amarillo Civic Center Complex Regency Room, 401 S. Buchanan St., 378.3096 33rd Annual Western Antiques & Collectibles Show 9 a.m.-3 p.m. Amarillo Civic Center Complex Heritage Room, 401 S. Buchanan St., 378.3096 The Peddler Show 11 a.m.-4 p.m. Amarillo Civic Center Complex North Exhibit Hall, 401 S. Buchanan St., 378.3096

March 17 Amarillo’s Largest Garage Sale 10 a.m.-5 p.m. Amarillo Civic Center Complex North Exhibit Hall, 401 S. Buchanan St., 378.3096

March 18 Amarillo’s Largest Garage Sale 9 a.m.-4 p.m. Amarillo Civic Center Complex North Exhibit Hall, 401 S. Buchanan St., 378.3096 Texas Gun & Knife Show 9 a.m.-5 p.m. Amarillo Civic Center Complex South Exhibit Hall, 401 S. Buchanan St., 378.3096

March 19 Texas Gun & Knife Show 10 a.m.-4 p.m. Amarillo Civic Center Complex South Exhibit Hall, 401 S. Buchanan St., 378.3096

Restaurants • Food • Spirits

photo by Shannon Richardson

D Le ep ta’rst Emaetn! t

La Frontera

O

pen near downtown Amarillo for nearly 32 years, La Frontera specializes in the simple Mexican food Amarillo diners crave.

Owner Mary Martinez rules the kitchen at La Frontera, and offers friendly service and affordable, filling entrees from a storefront that’s been open since 1985.

You’ll find authentic, traditional Mexican food like menudo, burritos, tamales and enchiladas – and breakfast all day, every day – with most items priced to please at less than $10. Enjoy live Mariachi music every Friday night, and calm your late-night cravings during La Frontera’s extended weekend hours.

1401 S. Arthur St., 372.4593 Open Tuesday through Thursday, 10 a.m.-8 p.m.; Friday and Saturday, 10 a.m.-3 a.m.; Sunday, 9 a.m.-3 p.m.

PRICING GUIDE $ most entrees under $10 $$ most entrees $11 to $20 $$$ most entrees over $21 RESTAURANT KEY y Outdoor Dining ☎ Reservations Recommended T Live Music c Full Bar C Beer and/or Wine only ^ Best of Amarillo Winner NEW New to Let’s Eat! UPDATE

Updated entry

The Let’s Eat! Guide is a reader service compiled by the Amarillo Magazine editorial staff. The magazine does not accept advertising or other compensation in exchange for a listing. The guide is updated regularly. To correct a listing or recommend a restaurant for consideration, contact Michele McAffrey at michele.mcaffrey@amarillo.com.

March 2017 • amarillomagonline.com • Amarillo Magazine

55

Amarillo 575 Pizzeria Toppings runneth over at 575 Pizzeria, not to mention the specials that rotate every month. (Check the board when you walk in.) 575 is family-owned and family friendly, so it’s a great Friday night dinner choice. 2803 Civic Circle/ 7320 Hillside Road, 322.5575, 575pizzeria.com $$ C T ^ 7 Grill & Bar Seven is the magic number at 7 Grill & Bar. The menu consists of $7 entrees, from burgers and sandwiches to pasta and seafood. It’s the ideal setting for lunch or dinner at a reasonable price.

3130 S. Soncy Road, 358.2222, 7grillandbar.com $ c T y 1000 Degrees Neapolitan Pizza This fast-casual restaurant keeps the budget-minded diner in mind. Much like a Subway chain, 1000 Degrees offers build-your-own pizzas with your choice of six sauces, seven cheeses, 20 vegetable options, and nine meats, as well as classic fired-fresh Neapolitan-style pizzas and salads. 2207 S. Western St., 803.9436, 1000degreespizza.com $ Abuelo's The authentic atmosphere and generous portions make for an enjoyable lunch or romantic evening out. If you’re stumped by all the choices, try the Enchiladas de Cozumel, three crepes filled with guacamole and topped with bountiful seafood, fresh spinach and roasted peppers. As a rule, always get the queso. 3501 W. 45th Ave., 354.8294, abuelos.com $$ c ^ Aldaco’s Tacos Located on historic Sixth Street you’ll find this small, authentic Mexican restaurant.

The wait staff is friendly so it’s easy to have fun at Aldaco’s, especially on live music nights. Here’s a tip: Try not to fill up on the homemade chips and salsa so you can enjoy the rest of the delicious food.

3623 SW Sixth Ave., 374.4945 $ y T C Aspen Creek One of only seven locations nationwide, Aspen Creek’s Amarillo restaurant offers its signature made-from-scratch food in a family-friendly atmosphere. Step into the mountain-lodge inspired decor and you can expect to be greeted warmly by the friendly staff, receive excellent service, and over-sized portions on everything from appetizers to entrees to dessert. The Happy Hour at Aspen – one of the most affordable in town – is a welcome break after a challenging work day.

4110 I-40 West, 398.2776, aspencreekgrill.com $-$$ c ^

56

NEW Atomic Sports Grill & Entertainment Center Get your fill of typical sports bar fare at the city’s newest sports/entertainment venture. Fried food, burgers and pizza dominate the menu, with a few salad options thrown in for good measure. Burn off all the calories with enough billiards, video games, dancing, and laser tag to fill an evening out with friends.

2523 Britain Drive, 355.2100, atomicsportsgrill.com $ c Bagel Place Whether for breakfast or lunch, the Bagel Place offers a wide variety of cream cheese and bagel flavors. Zip through the convenient drive-thru for a great, lazy morning take-home breakfast. For lunch, try the bagel sandwiches made with Boars Head cheese and meat, a generous salad, or a tasty bowl of soup.

3301 Bell St., 353.5985 $ y Bar 3 Located at Preston West Golf Course, this hidden gem serves a limited bar menu for lunch and dinner. Savor comfort food like smoked pulled pork sandwiches, pork shank, and hearty hamburgers, made fresh to order. Wash it down with an icecold beer or let the helpful staff help you choose something from the drink menu.

9101 S. Coulter St., 353.7003 $ c Beef Burger Barrel Open in the same location since 1952, the Barrel is an Amarillo icon. The walk-up diner offers typical burger-joint fare at an affordable price, along with sandwiches, a chicken basket and fried jalapeños.

3102 Plains Blvd., 374.0101 $ y The Big Texan Steak Ranch Everyone knows about the 72-ouncer, but did you know the breakfast buffet is only $14? Every morning from 7-11 a.m. you can pile your plate high with pancakes, sausage and skillet potatoes.

Top it off with a trip to the Omelet Bar before leaving completely satisfied.

7701 I-40 East, 372.7000, bigtexan.com $$ c T ^ y Blue Front Cafe and Oyster Bar This Amarillo icon is under new management, and with a remodeled interior and menu – and a non-smoking environment – we think there’s a new favorite breakfast contender downtown.

Try the tasty hot cakes or Texas Omelet for breakfast (served all day), classic pulled-pork sandwich for lunch, and fill up on fresh Blue Point oysters and seafood in the evening. Hang around for daily Happy Hour specials at the new bar.

801 SW Sixth Ave., 372.0659, newbluefront.com $ c

Amarillo Magazine • amarillomagonline.com • MARCH 2017

Blue Sky Blue Sky’s burgers and homemade fries are the perfect companions to a Lone Star Beer or an Oreo shake. Be prepared to share the one-size-feeds-a lot cheese fries. 4201 I-40 West, 355.8100/ 5060 S. Coulter St., 322.3888, blueskytexas.com $ C y ^ Bubba’s 33 The newest sports restaurant on the scene in Amarillo, Bubba’s boasts made-fromscratch food and three restaurants in one: family dining, the garage bar, and a dining area with a bar. Feast on handtossed pizza, fresh-ground burgers, and tender rib-eyes. 2813 I-40 West, 353.0033, bubbas33.com $$ c Calico County An Amarillo favorite for decades, the home-cooked taste keeps people going back for more. You can’t beat the petite cinnamon rolls dripping in butter, the squash casserole and the chicken-fried chicken. Be sure to try the excellent waffles, too. 2410 Paramount Blvd., 358.7664, calicocountyamarillo.com $ Cheddars Scratch Kitchen There’s a reason there is always a crowd at Cheddars. You’ll find outstanding American-style food at prices that won’t break your budget, which makes it the perfect place to bring the whole family.

Treat yourself to a basket of buttery, honey-kissed croissants with your meal, and no matter what you order, you’ll discover that everything’s good.

3901 I-40 West, 358.2111, cheddars.com $-$$ c Chiyo’s This small, cash-only dive offers authentic Thai food at affordable prices. The generous portions make it easy to share, or take it to go for a tasty late-night treat.

4313 Teckla Blvd., 468.9385 $ Coyote Bluff Cafe Don’t let the outside fool you. This is seriously good food. The full pound, green chile cheeseburger is Southwest divine (add jalapeños for extra zip). Cool off with an ice cold beer. 2417 S. Grand St., 373.4640, coyotebluffcafe.com $ C ^ Cracker Barrel Old Country Store and Restaurant A home-cooked breakfast for supper says comfort food like nothing else, especially when there’s a chill in the air.

We love Uncle Herschel’s Favorite. It’s almost too much to handle, but we’re not afraid to try. 2323 I-40 East, 372.2034, crackerbarrel.com $ Crazy Larry’s Fine Texas BBQ A visit to Larry’s isn’t complete without an order of Frito pie – make it a “moose” with the works. The authentic Texas-style barbecue is finger-licking good, and

everything on the menu is delivered with some of the friendliest service in town.

The prices are reasonable, too.

4315 Teckla Blvd., 359.3176 $ ^ Dale’s Grand Burger Looking for a quick stop to grab a tasty lunch? Then try locally owned and operated Dale’s Grand Burger. You can’t miss with the famous Grand Burger and homemade onion rings. 1900 Bell St., 358.8228 $ y Delvin’s Restaurant & Catering Head out to Delvin’s and fill up on some of the city’s finest comfort food.

Long-time chef Delvin Wilson opened his small eatery last year, and it’s worth the drive. Sample a three-meat combination barbecue plate, or traditional American favorites like fried chicken, soul food, and fresh fried catfish. Finish with the homemade buttermilk pie.

1300 N. Hughes St., 803.9111 $ Dona Juanita’s If you’re in the mood for traditional Mexican dishes, give Dona Juanita’s a try. The guacamole is made fresh daily and the ceviche is some of the best in Amarillo. 2208 Amarillo Blvd. East, 220.2610 $ Doug’s Hickory Pit Bar-B-Que For a quick, tasty meal, stop at Doug’s and try the chopped beef sandwich.

The menu is reasonably priced and the barbecue sauce is tasty. 3313 S. Georgia St., 352.8471 $ y Dyer's Bar-B-Que If you’re a meat lover, Dyer’s is the place for you. The all-you-can-eat lunch special is hard to beat. On Fridays and Saturdays, eat your fill of premium smoked prime rib.

1619 S. Kentucky St., Suite E526, 358.7104, dyersbbq.com $$ c Eat-Rite The food at Eat-Rite isn’t just good for you; it’s delicious as well. Pile your plate high from the organic salad bar or choose from a variety of tasty sandwiches, soups and entrees. The marinated carrots are pure, tasty goodness. 2441 I-40 West, 353.7476, eat-rite.com $$ El Vaquero Customers rave about the breakfast burritos at El Vaquero. The filling burritos served with beans and papas are a steal.

You can even “super-size” them. This restaurant is quite cozy, so if you want a seat, arrive early for lunch.

2200 E. Third Ave., 376.6585 $ Embers Steak House Embers offers an array of cuisine from hamburgers and steaks to buffalo, lamb and seafood. We have our eye on the gourmet burger menu. You’ll savor your meal at lunch or dinner, seven days a

week. 2721 Virginia Circle, 350.3303, amarilloembers.com $$-$$$ c y ☎

Amarillo Globe-News

Espinoza Restaurant and Bakery This bakery specializes in from-scratch burritos, brisket, and traditional Mexican bread and baked goods. The small eatery’s location at the entrance to the historic Sixth Street area from Georgia Street makes it an easy place to grab breakfast, lunch and dinner.

2601 SW Sixth Ave., 350.7591 $ Fast Eddies Billiards Fast Eddies racks up points with its tempting bar menu.

Order enough to share from options like cheese sticks, mac & cheese bites, hot wings, and New York-style pizza while you try your hand at billiards and games, or just sit and enjoy the game. 1619 S. Kentucky St., 355.2540, fasteddiesbilliards.com $ c Fazoli’s The slogan “Fast. Fresh. Italian.” says it all. Feast on pasta, salads, build-your-own items, submarine sandwiches, and pizza – if you haven’t already filled up on Fazoli’s famous bread sticks. 2512 Soncy Road, 457.9996, fazolis.com $ y UPDATE Fire Slice Back Alley Pizzeria You know you’re in for a good time at Fire Slice when you see the menu. Choose from pizza specialties, such as “Tommy Boy” and “Hot Momma,” or build your own. Each pizza is made fresh in a custom-built pizza oven. Try savory Italian brunch items on Saturdays and Sundays, starting at 11 a.m. 7306 34th Ave., Space 10, 331.2232, fireslice.com $$ c T ☎

Five Guys Burgers and Fries Order a la carte from the simple menu at this fast-casual eatery, choosing from burgers made to order with your choice of toppings (try one “all the way”), sandwiches, hot dogs, fries, and milkshakes. 2313 S. Georgia St., Suite 37, 398.0582, gofiveguys.com $

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Fuddruckers This fast-casual chain made its Amarillo debut in May of this year. Billing itself as making the “world’s greatest hamburger,” Fuddruckers lets diners choose the size of their burger, how thoroughly they’d like it cooked, and which toppings they’d prefer. The Amarillo location also has a full bar and an in-house bakery with fresh cookies and pastries. 8158 I-40 West, 358.3450, fuddruckers.com $c Furrbie’s You’ll find old-fashioned grilled onion burgers and an array of sandwiches, salads, seafood and ice cream treats at Furrbie’s. Hot dog enthusiasts will love the famous Nathan’s Hot Dogs, the originals from Coney Island, New York, made with 100 percent kosher American beef.

Looking to cool off? Choose from fruity-flavored ice treats or ice cream. 210 SW Sixth Ave., 220.0841 $ Gatti’s Pizza Food galore is what you’ll find at Gatti’s, with unlimited pizza, pasta, salad bar and desserts. You won’t have to tell the kids twice to finish their meal because once they do, they can head to Gatti Town and feed their fun.

4412 S. Western St., 355.5601, gattispizzaamarillo.com $ Gerb’s Wurst Bar For traditional German entrees with a Texas twist, head over to Gerb’s Wurst Bar. Open for dinner nightly, the bar/eatery offers its German sausage in quarter-pound

March 2017 • amarillomagonline.com • Amarillo Magazine

57

portions plated, in goulash, in a wrap, or on a bun. Enjoy a full bar and live music while you dine. 7145 S. Bell St., 398.9991 $cT The Golden Light Cafe As the oldest operating restaurant in Amarillo, The Golden Light has been in business since 1946, all in the same location. For a great burger and fries, this is the place to go. 2908 SW Sixth Ave., 374.9237, goldenlightcafe.com $ c T

^y

Grandma’s Cocina With simple American-style food, Tex-Mex entrees and sides, a hearty breakfast menu, flavored tea, and fresh-squeezed cherry limeade, Grandma’s Cocina can be your new one-stop drive-thru for comfort food Panhandle style. Or call in an order on the way home from a long workday – Grandma’s is open every weekday until 8 p.m. 3609 SW 45th Ave., 398.9999, grandmascocinaamarillo.com $ Henry D’s Restaurant This popular breakfast spot does more than satisfy your A.M. cravings – choose from American stand-bys like pot roast, fried chicken, hamburgers, and fajitas for lunch or dinner. 5807 SW 45th Ave., 353.9700, unitedtexas.com $ Hoagies Deli Hoagies made a name for itself with its delicious Philly steak sandwich. Fill up at lunch or dinner with a warm Panini or a generously portioned Colossal Spud.

2207 S. Western St., 353.5952, hoagiesdeli.com $ NEW Hop Slice Housed in Midtown Kitchen’s former location, Fire Slice Pizzeria owner's newest project offers a simple pizza and pub-inspired menu. And when we say simple, we don’t mean there’s a lack of quality ingredients; rather, the menu is limited and carefully curated. You’ll find gourmet wood-fired pizzas, small plates, homemade ice cream, and a healthy craft beer and wine list. 2818 Wolflin Ave., 418.4856 $$ C Hud’s Open early every day for fans of the hearty breakfast burritos, Hud’s has been satisfying locals’ cravings for decades.

The faithful return again and again for Hud’s fountain drinks (try the cherry limade), chicken dinners, fried okra, and burgers, all made fresh daily.

7311 Amarillo Blvd. West, 351.1499/ 4411 Bell St., 331.4837 $ I Don’t Know Sports Bar and Grill This Sixth Street grill has a little bit of everything. Chicken-fried steak, catfish, burgers, steaks, sandwiches, wraps, breakfast – there’s a lot for hungry diners to choose from. Enjoy fresh, home-style meals, extra-friendly service and a casual, laid-back atmosphere while you watch

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your favorite sports on the flat screen TVs that line the dining room. On your first visit, try the I Don’t Know Club, a meltin-your-mouth hot sandwich piled high with turkey, ham and bacon – and that’s fresh-cooked meat; no cold sandwich slices here. 1301 SW Sixth Ave., 331.7985, idksportsbar.com $ y c ^ Ichiban Noodle Bar & Asian Cuisine With the inner workings of its kitchen on display, Ichiban makes you feel like you’re right in the middle of a bustling noodle bar on a street in Asia. Endless choices of cold noodles and hot dishes make your dinner decision a tough one.

3309 Wimberly Road, 355.5031 $ Indian Oven The moment you enter Indian Oven, you’ll be enveloped by the fragrances of cardamom, ginger, anise, garlic and chili wafting from the kitchen. Start your meal with a generous portion of naan as you work your way through the extensive menu. Select a chef special such as chicken tandoori or chicken tikka masala or try a little of everything on the lunch buffet. Finish up with the to-die-for rice pudding. Don’t leave without sipping the mango lassi. 5713 SW 34th Ave., 335.3600 $$ It’s a Punjabi Affair If you were among the many Indian food fans that despaired when Amarillo Hut closed its doors, brood no more.

Punjabi Affair serves Indian-style street food, available for dining in or to take out. Savor classics like flat bread, butter chicken and samosa, and a few you might not be accustomed to like lamb curry, or marinated and fried tilapia. You’ll also find options for vegans and vegetarians. The menu will change with the seasons in order offer fresh local ingredients.

4201 S. Bushland Blvd., 414.2114, itsapunjabiaffair.com $ y Jackson Square Grill This Southern, soulful diner is a hot spot for downtown lunchers. On the campus of Park Central Retirement Community, The Grill’s specials change daily and are always popular. The homemade hamburgers and hand-breaded chicken strips are a tasty bet.

1400 S. Van Buren St., 337.4156 $ Jerry’s Cafe Craving breakfast food? Jerry’s Cafe has the solution. You can’t miss with anything off Jerry’s lengthy breakfast menu, served all day every day. Tex Mex options fill up the rest of the menu with favorites like chile relleno, fajitas, and barbacoa.

1601 S. Grand St., 374.4335 $ Joe’s Pizza & Pasta Joe’s has been an Amarillo favorite for years thanks to its dependable, prompt service and generous, satisfying Italian fare. The combination of the New Yorkstyle pizza’s crispy, thick crust with the

Amarillo Magazine • amarillomagonline.com • MARCH 2017

perfect amount of sweet and zesty sauce is irresistible. 19151 I-40 West, 356.8191 $

no small steaks. 935 E. FM 1151, 622.9827 $$ C

Judy’s Place Head over to Judy’s and fill up on morethan-generous portions of comfort food, such as extra-large breakfast burritos, chicken-fried steak smothered in gravy, fried okra, and all-you-can-eat biscuits and gravy. There’s even a convenient drivethru when you’re eating on the run.

2700 S. Grand St., 372.8911 $

Los Braceros Mexican Grill For more than 11 years, Braceros has provided hungry patrons with delicious meals and great, traditional Mexican food.

The Nachos con Carne appetizer and a Michelada are a must. If you have big eaters to feed, try the Parrillada.

3303 Bell St., 355.0889 $$ y c

K-N Root Beer If you’ve tried K-N’s yummy burgers and floats, then you know why it’s been a success for more than 40 years. The K-N Special, a double-meat, double-cheese burger, melts in your mouth. You can’t beat the old-fashioned, icy mug of root beer. 3900 Olsen Blvd., 355.4391 $ y Kabuki Romanza Japanese Steakhouse & Sushi Bar Who says you can’t enjoy fresh sushi aboard a boat in the heart of the Panhandle? Kabuki Romanza serves teppan-style cooking and fresh-sliced sushi in a dining area that resembles a boat, surrounded by special effects that add to the tropical feel. 8130 I-40 West, 358.7799, kabukiromanza.com $$-$$$

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Kathy’s Kitchen This is the simple, Texas Panhandle home-style food locals crave. Grab the napkins and tackle the brisket burger, a hamburger patty topped with brisket and smothered in barbecue sauce, cheese, and two stuffed jalapeños. Generous portions, daily specials, and low prices will keep you going back for more.

4517 Highway 136, 383.2513 $ La Frontera La Frontera has served the Amarillo community for more than 30 years, offering the true taste of authentic, traditional Mexican food. With a cozy atmosphere, great service, friendly staff and delicious food, what else could you ask for? 1401 S. Arthur St., 372.4593 $ T Logan’s Roadhouse Visit Logan’s Roadhouse for everything from quick lunches, take-out options and party platters to mouth-watering, handcut steaks and a variety of entrees for health-conscious diners, such as Mesquite Wood-Grilled Salmon or Health Nut Grilled-Chicken Salad. Everything’s made with the freshest ingredients and served in a casual, upbeat atmosphere.

8310 I-40 West, 467.8015, logansroadhouse.com $$ c Lone Star Bar & Grill Visit Lone Star Bar & Grill for classic, American grill-style food including savory steaks, burgers, chicken sandwiches and more, all at an affordable price. You’ll also enjoy down-home, friendly service.

Lone Star’s guarantee: no hot beer and

Macaroni Joe’s Macaroni Joe’s isn’t just a place to eat a great meal. The Tuscan-inspired rooms are the perfect place for creating memories.

Whether for a first date, the start of a new life together, or celebrating important milestones, the restaurant offers excellent service and an exquisite food and wine menu. It’s at the top of our list.

1619 S. Kentucky St., Suite D1500, 358.8990, macaronijoes.com $$-$$$ c y

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Malcolm's Ice Cream & Food Temptations Malcolm’s offers the ultimate in classic soda-fountain food: burgers, sandwiches and salads – everything’s good. Be sure you save room for dessert. Better yet, start with a treat. After all, it’s the most important part of the meal at Malcolm’s.

2100 Paramount Blvd., 355.3892 $ Milano Pizza Opened in June, Milano Pizza serves appetizers, burgers, sandwiches, pasta, barbecue and pizza from its small storefront. Delivery, dine-in and takeout are available. 2522 Paramount Blvd., 350.6288, amarillosmilanopizza.com $ Mulligans Sports Pub Chase away the munchies with Mulligans’ new menu, served daily until 1:30 a.m.

Share a round of appetizers or fill up on entrees from the grill. The Fast Break Philly, Quarterback Quesadillas, or Fast Break French Dip will surely leave you satisfied while you cheer on your favorite team. 2511 Paramount Blvd., 341.0179, mulligansamarillo.com $ c Napoli’s Fine Italian Restaurant Napoli’s has created an oasis in downtown Amarillo. Indulge yourself with the housemade bread while you browse the ample menu. We gently nudge you toward the Amarillo Special or a personalized New York-style pizza. 700 S. Taylor St., 220.2588, napolisofamarillo.com $$ c Ty^

Nu-Castle Diner Patrons gather at Nu-Castle for classic American cooking. The small, downtown lunch spot is usually crowded with regulars so arrive before the clock strikes noon. You can’t go wrong with one of the hamburgers on a fresh bun or a chickenfried steak breakfast. 518 E. 10th Ave., 371.8540 $

Olive Garden Italian Kitchen Olive Garden will tell you, “When you’re here, you’re family,” and that’s the absolute truth. Dinner feels like a meal at your Italian grandma’s, and the portions couldn’t be more generous. With endless salad and breadsticks, no matter the entrée, you’ll leave full. 4121 I-40 West, 355.9973, olivegarden.com $$ c The Original Stockyard Cafe This cozy cafe has been located inside the Amarillo Livestock Auction building for decades. Fill up on home-style favorites like biscuits and gravy, chicken-fried steak, fried catfish, burgers, and zesty enchiladas. Finish with the homemade cobbler. 100 S. Manhattan St., 373.7999, amarillostockyardscafe.com $ Outlaws Supper Club Looking for a steak-lover’s paradise?

Drive over to Outlaws Supper Club and you’ll discover just that. With a casual environment, you’ll find some of the finest steaks in Texas. We recommend the prime rib with tasty calf-fries, but get there early because it goes fast.

10816 SE Third Ave., 335.1032 $$ c Palio’s Pizza Cafe Palio’s has all your Italian food cravings covered. From generous subs and pasta dishes to fresh-made pizza, the cafe promises “real” food with madefrom-scratch dough, fresh produce and all-natural ingredients. There are even gluten-free options for celiac sufferers.

3562 S. Soncy Road, 398.7256, paliospizzacafe.com $$ c Pescaraz Italian Restaurant Come ready to linger when you visit Pescaraz. From the charming decor and cozy bar area to the array of entrees, soups, salads and impressive wine list, you’ll want to take time to savor every bite. Enjoy excellent service and live music in the evenings. 3415-K Bell St., 350.5430, pescaraz.com $$ c T ^ y Pizza 9 Pizza 9’s menu overflows with a selection of soup, hot sandwiches, pizza rolls, pasta, calzones, fresh salads, and of course, pizza – even hot wings so customers always have a new dish to try.

Originating in Albuquerque, Pizza 9 brings a New Mexican twist to its Chicago-style dishes – green chiles and jalapeños pop up throughout the menu. Convenient dine-in, pick-up and delivery options, and online ordering make enjoying your favorites a snap. 2648 SW 34th Ave., 352.6463 $ Pizza Planet For dine-in or takeout, Pizza Planet offers some of the best pizza in town.

If you like a good chef salad, this is your place. Be prepared to share – it’s huge. 2400 Paramount Blvd., 353.6666, pizzaplanetparamount.com/ 6801 Bell St., Suite 100, 352.6666,

pizzaplanet.com/335 E. Hastings Ave., 381.2333, amarillopizzaplanet.com $-$$

C^ The Potato Factory Too Come hungry to The Potato Factory where you can fill up fast on huge baked potatoes loaded with a variety of toppings from veggies to chili. The restaurant also has some of the best chili dogs and Frito pie in town. 2808 SW 34th Ave., 463.7783/114 SW Sixth Ave., 322.7783, thepotatofactory.net $ Public House You’ll want to take your time to enjoy the ambience and upscale Southern comfort food at Public House. Savor the house favorite, a generous portion of meatloaf comprised of ground duck, pork and Angus beef with mashed potatoes, a house-made pimiento grilled cheese sandwich, or enticing nightly specials.

3333 S. Coulter St., Suite A, 398.7777, publichouseamarillo.com $$-$$$ c ☎ Rain Premier Sushi Bar & Lounge Rain lights up Polk Street with its sleek, energetic ambience and exceptional menu of contemporary Asian cuisine. Grab the gang for an evening of flavor and fun.

817 S. Polk St., 331.1155, rainsushiamarillo. com $$ c y Red River Steakhouse Experience the flavor of Texas at Red River Steakhouse. With plenty of beef on the menu – customer favorites are the prime rib, barbecue ribs, and hand-cut steaks – and rustic windmill-themed decor, the well-known steakhouse promises quality and quantity in every meal.

4332 SW 45th Ave., 367.97332, redriversteakhouse.com $$ c Red Robin Gourmet Burgers & Brews® We recommend one hand for a gourmet burger and the other for the bottomless fries and onion rings. (And plenty of napkins.) You’ll leave happy if you finish with a raspberry shake. It’s creamy goodness. If your family needs room to spread out, Red Robin is perfect for large gatherings. 8720 I-40 West, 359.9800, redrobin.com $$ c RibCrib BBQ & Grill RibCrib has your hankering for smoky barbecue covered. Choose from chicken, pork and beef on the Crib’s extensive menu, with a variety of sauces as well.

Visit early for Happy Hour and stay to enjoy the Pigman, a half-pound sandwich heaped with slow-smoked brisket, pulled pork and sausage, then covered in sauce, pickles, and onions. Quench your thirst with a glass of refreshing lemonade.

5050 S. Coulter St., 803.9360, ribcrib.com $$ c y Rudy’s Country Store and Bar-B-Q Rudy’s serves up the same original recipes they’ve used since 1989: brisket, ribs, turkey, pork loin and sausage slow-

“You’ve tried the rest.

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smoked over an oak fire, seasoned with a secret dry-spice blend and topped with “Sause.” Plenty of sides and delicious desserts ensure you’ll need lots of napkins. 3751 I-40 West, 677.7452, rudys.com $$ Saigon Restaurant If you’re in the mood for authentic Vietnamese cuisine, this is the place to dine. Even the pickiest eater can find something they like at Saigon.

The extensive menu, which consists of traditional Vietnamese favorites such as pho, spring rolls and Korean barbecue ribs, is vegan-friendly, too.

2909 I-40 West, 373.3456 $ Scott's Oyster Bar If you are a fresh oyster connoisseur, Scott’s is the place for you. Even though it’s a little on the small side, the quick service and excellent seafood make it one of our favorite places to hang out.

4150 Paramount Blvd., 354.9110 $$ y C Serrano’s Authentic Mexican Restaurant As the name promises, you’ll find the real deal at Serrano’s. The family-owned business serves breakfast, lunch and dinner with stand-bys such as battered chile rellenos stuffed with cheese, enchiladas and burritos. If you’re stumped by all the options, owner Cynthia Vasquez takes pleasure in pointing you toward her favorites. 3701 Amarillo Blvd. West, 373.1303 $ Smokey Joe’s Texas Cafe A welcoming bar and grill located in the historic antique district on Route 66, Smokey Joe’s is one of Amarillo’s bestkept secrets. With an outdoor patio and live music on the weekends, this is the place to be. 2903 SW Sixth Ave., 331.6698 $$ c y T Spicy Mike’s Bar-B-Q Haven Diners won’t leave Mike’s hungry; they’ll leave licking their fingers. With chopped brisket sandwiches, tender pork ribs and more, Mike’s is a meat lover’s paradise. 6723 S. Western St., 352.7011 $ UPDATE

NEW Sushi Express With more than 150 types of sushi – cut, fried, baked, rolled, nigiri, and sashimi – you can spend each visit to Sushi Express finding your new favorite style. Sit at the bar and relax after the end of a long day, while you watch the chefs create beautiful cuisine.

7402 SW 34th Ave., 803.9610 $-$$ C Taqueria El Tapatio Mexican Restaurant Taqueria El Tapatio serves up authentic Mexican flavor in every dish. It’s just plain good food. The generous portions and affordable prices are easy on your pocketbook, too. 3410 S. Coulter St., 331.6248/2028 Paramount Blvd., 331.7641 $CT

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Taste Dessert Bar You’ll find big city vibes and small-town charm at Taste Dessert Bar. With its cozy, chic decor, small savory plates, handcrafted cocktails, full wine and beer list, and variety of homemade desserts, we guarantee you’ll want to linger at Taste. 1909 S. Georgia St., 398.2000, tastedessert.com $-$$ c T y Taty’s Mexican Restaurant Affordable daily specials set this Mexican restaurant apart. Flavorful grilled ribs (costillas asadas), zesty meatball soup with homemade tortillas, posole, and spicy mole keep loyal patrons going back time after time. 4400 Amarillo Blvd. East, 373.4274 $ Texas Firehouse Sports Bar & Grill Texas Firehouse offers everything from a delicious, fried green bean appetizer to steaks, all in a family-friendly, smokefree environment. Watch all your favorite sporting events while you eat.

3333 S. Coulter St., Suite D1, 351.1800, txfirehouse.com $-$$ c ^ Texas Roadhouse This is one place you don’t have to worry about your kids leaving a mess. Everyone does – it’s OK to throw your peanut shells on the floor at the Roadhouse.

Bread lovers will rejoice over the rolls and steak lovers will drool over the meat on display as soon as they walk through the door. Be ready for a wait, but the food’s worth it. 2805 I-40 West, 352.7427, texasroadhouse.com c $ ^ Thai Garden Take a culinary adventure at Thai Garden.

Choose from Lao, Chinese, Vietnamese and Thai specialties like seafood stew, beef jerky, and honey roasted duck.

The generous portions and low prices will guarantee a return visit.

5017 Amarillo Blvd. East, 373.7020 $ Thai Spoon Thai Spoon’s menu focuses on Thai and Chinese specialties. Soups, fried rice and spicy dishes dominate – the tom yum noodle soup and green curry are customer favorites. 500 N. Fillmore St., 372.2909 $ Thai Town This popular Thai restaurant offers a straightforward, simple menu in a casual, clean environment. Opt for customer favorites like chicken fried rice, chicken curry, and pad thai. The excellent and speedy service makes it ideal for lunch or takeout. 1300 Ross St., 372.6675 $ Tom & Jerry’s Sports Bar & Grill Located on historic Polk Street in downtown Amarillo, Tom & Jerry’s aims to quench your appetite for food and fun while you watch the game on the big screen TVs. Serving standard grill-and-bar fare, Tom & Jerry’s menu is filled with appetizers, salads, sandwiches, burgers

Amarillo Magazine • amarillomagonline.com • MARCH 2017

and savory entrees. There’s even a kidfriendly menu and desserts that are sure to bring out the child in anyone.

715 S. Polk St., 322.0089 $ c Toom’s Restaurant You’ll find a variety of authentic Thai, Lao and Chinese food at Toom’s. Choices abound – from sticky and fried rice or noodles to classic larb, beef jerky and chicken wings. You’ll find fresh, affordable meals for lunch or dinner.

3416 NE 24th Ave., 381.2568 $ Twisted T Bar & Grill Situated next to Western Bowl at I-27 and Western Street, Twisted T serves up generous portions of traditional American food with a twist. Watch the grill’s Facebook page for updates on its off-menu burgers. Its four cheese burger piled with melted American, Swiss, goat, and Parmesan cheeses caught our eye. Head in for breakfast, lunch, Happy Hour specials, or dinner, or call in an order to go. 5120 Canyon Drive, 352.1145, twistedtbarandgrill.com $ C Tyler’s Barbeque Going back to the basics, Tyler’s Barbeque combines a straightforward menu with a relaxed atmosphere. We suggest the mouth-watering Man-Sized Double Meat Sandwich or the tasty Frito pie. 2014 Paramount Blvd., 331.2271, tylersbarbeque.com $ ^ y Urbana Coffee Works Southwest Amarillo can get their caffeine fix a little closer to home with the opening of Urbana Coffee Works.

Hang out with a fresh brew and breakfast pastry, or enjoy lunch from 11 a.m.-2 p.m. daily with hearty, hot sandwiches, tapas, soups and salads, and desserts like gelato or cupcakes. In the evening, listen to live music while you sip. 5215 S. Coulter St., Suite 100, 433.9049, urbanacoffeeworks.com $ T Vince's Pizza Vince’s calzones are some of the best we’ve had. The pizzeria also offers wonderful Greek salads, Giro and a huge family-sized pizza. Enjoy the quirky atmosphere or get your food to go at the convenient drive-up. 2413 S. Western St., 352.2656 $ Virdinski’s Rub Shack The folks at Virdinski’s clearly know their way around a kitchen. You’ll find impressive steaks, chicken-fried steaks, generous salads, sea food, catfish, outstanding burgers and owner Chris Virden’s award-winning hickory smoked barbecue with all the fixings.

The presentation – down-home comfort food meets gourmet styling – makes an impression as well. We recommend saving room for the homemade banana pudding. We’re big fans. 3701 Olsen Blvd., Suite B, 318.3382, virdinskisrubshack.com $$ C

Wesley’s Bean Pot Loyal customers return again and again to Wesley’s. The atmosphere is friendly and the barbecue is genuine Texas style. It’s a bit out of the way, but the baby back ribs and brisket are definitely worth the trip.

6406 River Road, 381.2893 $ Wild Bill’s Fillin’ Station Decorated like a classic gas station, Wild Bill’s offers American food and friendly service. Bring the whole family since there’s plenty of seating inside and out.

The green chile cheese burger with handcut, seasoned fries is our favorite.

3514 SW Sixth Ave., 372.4500 $ y C T Wingstop Wingstop cooks up some of the best chicken wings around. There’s a flavor for every palate. And if you haven’t had sugared french fries, you just haven’t lived. 6000 SW 45th Ave., Suite 260, 356.9464/3300 I-40 East, Suite P, 331.9464, wingstop.com $$ C YCSF Craft Formerly located on 10th Avenue, YCSF now has new a dine-in location to serve its popular gourmet eats. The diverse and expanded vegan-friendly menu boasts veggie burgers, quinoa cakes, and features a taco bar, craft beer, and a well-rounded wine list. 2916 Wolflin Ave., 223.2882 $-$$ C Ye Olde Pancake Station With breakfast this good, you’ll be glad to know the Pancake Station serves it all day long. The restaurant also offers great diner-style meals. We recommend the huge omelets and fresh pancakes.

2800 Virginia Circle, Suite A, 355.0211, pancakestation.com $ ^ Young Sushi “Rocks!”

The friendly greeting you receive when you walk into Young’s is your first clue your experience will be a good one. The helpful staff is always willing to offer suggestions regarding the sushi. If sushi’s not your thing, try the authentic Thai cuisine. 202 SW 10th Ave., 371.7200 $$ C ^ Youngblood’s Cafe Experience the Western heritage of Amarillo at Youngblood’s Cafe. The Cafe serves up excellent chicken-fried steaks to satisfy your craving for beef.

Plus, Youngblood’s also offers a hearty breakfast every day starting at 6 a.m.

620 SW 16th Ave., 342.9411, youngbloodscafe.com $$ C Zemer’s Deli Choose from a variety of fresh-made salads, soups and sandwiches at Zemer’s.

The locally owned deli serves Metro Deli meats, an unprocessed option for healthconscious diners. Dine-in or delivery, you’ll enjoy unique items, such as The UnCobb salad or Peaches & Brie, a sandwich piled high with smoked turkey, sliced

peaches, creamy brie, spinach and red onions. And, everything comes with free dessert. 701 S. Taylor St., L102, 513.2898, zemersdeli.com $ Zombiez Bar & Grill Don’t be fooled by the garish green exterior – locals rave about the straightforward offerings at Zombiez Bar & Grill. Fill up on daily specials like pork chops, rib-eye steaks, or burgers, or the infamous Zombie Dogs, bacon-wrapped, deep-fried hot dogs topped with your choice of themed creations like the American, Mexican, and German. Save room for the homemade cupcakes. Dinein, takeout and delivery are available.

711 SW 10th Ave., 477.0199 $ c T

Canyon Aloha Kitchen Aloha Kitchen’s slogan is certainly compelling: “So good it’ll make you forget your name.” And so are the daily specials. Choose from Kalua Pork (slowcooked with Hawaiian spices), a Flying Hawaiian (wok chicken), or a Loco Moco (a burger patty served over rice with a fried egg), or from daily offerings like burgers, burritos or smoothies. A variety of Hawaiian canned and iced beverages will help you cool off on a hot day.

700 23rd St., 290.1129 $ Buffalo’s Southwest Cafe You’ll leave your hunger behind when you visit Buffalo’s. Offering hearty eats with choices such as hot wings, pasta, tumbleweed chips, and Smoky Mountain Nachos, you’ll also want to save room for the scrumptious cobbler. 2811 Fourth Ave., 655.4400, buffalos.com $ c y Chop Chop Japanese Steakhouse Chop Chop’s slogan is “Simple. Fresh.

Fast.” And that’s exactly what you get when you order the hot teppan-style Japanese cuisine. There’s a casual dining room, quick drive-thru and delivery options so you can decide how you want to dine. 2201 Fourth Ave., 457.0700, chopchoprice.com $ Fat-Boys Bar-B-Que Fat Boy’s has been dishing up delicious Texas-style barbeque since 1988 so it’s safe to say they know what they’re doing. The meat has the perfect amount of smoky flavor. Top that off with sweet barbecue sauce and a few homemade sides. Your taste buds will thank you.

104 23rd St., 655.7363 $ Feldman's Wrong Way Diner Step into Feldman’s and you might wonder where you are: a model train shop or an eatery. As soon as you catch a whiff of the classic American food, you’ll know. The fun, casual atmosphere and model trains that run a course along

the ceiling make Feldman’s a great place for the whole family. Try the madefresh burgers or the Tortuga Chicken, satisfaction guaranteed.

2100 N. Second Ave., 655.2700, feldmansdiner.com $ c y Imperial Taproom Canyon’s newest restaurant entered the scene in September 2016, and they’ve made quick fans of the community.

Featuring fresh, in-season locally sourced foods and an extensive craft beer and wine list, Imperial provides a hip, industrial-chic vibe to linger and enjoy your meal. Feast on entrees with an upscale presentation that are pleasantly easy on your pocketbook. 410 15th St., 452.8004 $$ C

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Pepitos Mexican Restaurante Choose your favorite Tex Mex entree from the extensive menu, with traditional items like chile relleno, chimichangas, or sizzling fajitas. Enjoy the complementary chips and salsa while you wait. 408 23rd St., 655.4736 $ Pony Express Burritos Based on the build-your-own burrito concept, Pony Express offers 14-inch burritos or bowls, tacos, quesadillas and a variety of fresh salsa from mild to spicy, including its infamous ghost pepper version. 2808 Fourth Ave., Suite C, 557.4166 $ Ribs N More Ribs N More’s claim to fame is its boneless ribs. But don’t stop there. The savory smoked meat loaf is worth the trek to Canyon, especially when paired with the juicy and flavorful firehouse corn. 1205 23rd St., Suite 6-A, 452.8227 $ Rockin’ Zebra Soda Shoppe Located in downtown Canyon, the Rockin’ Zebra Soda Shoppe offers classic soda shop fare along with Southwestern treats. The Chick-a-Dilla, a chicken fajita quesadilla served with hot sauce and guacamole, is a taste-treat paired with any of the specialty drinks. Give the Rain Gutter a try. It’s longest banana split you’ll ever lay eyes on. 404 15th St., 655.3381 $y Sharky’s Burrito Company Think of Sharky’s as a burrito assembly line, a place where you call the shots and load a tortilla (flavored or not) with all your favorite toppings. Start with the meat and work your way through a plethora of options including beans, rice, veggies and cheese. The endless combinations will keep you going back for more. Jack B. Kelley Student Center, 200 Victory Circle, 651.2715 $

Wood-Fired Pizza 2818 Wolflin Ave. 418-4856

March 2017 • amarillomagonline.com • Amarillo Magazine

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image from Amarillo Public Library Archives

Retro Rewind

C

Cal Farley’s Boys Ranch

al Farley was one of Amarillo’s first local sports heroes. A professional wrestler and semipro baseball player, he was a World War I Army veteran who arrived in Amarillo in 1923.

Kids loved him almost immediately. In fact, during his days at the ballpark, he kept noticing a group of boys watching him when they ought to have been in school.

Farley asked a few questions and discovered that the boys came from troubled homes.

Determined to help them – and other children in similar situations – he began gathering the support of other friends, business owners, and philanthropists. In March of 1939, Farley retired 62

Amarillo Magazine • amarillomagonline.com • MARCH 2017

from wrestling and established a “boys ranch” 36 miles northwest of the city at the historic Old Tascosa town site, on land donated by rancher Julian Bivins. Farley hoped the residence would teach the boys integrity and give them a second chance at life.

Cal Farley’s Boys Ranch opened with nine young men. Today, its main residential campus is home to more than 300 at-risk boys and girls.

Beyond Boys Ranch, Farley’s impact on local children continues today in other forms. He founded the Maverick Club in 1934 and started the ubiquitous sports organization, Kids Incorporated, with C.C. “Bus” Duggar in 1945.

DISHED UP

A D V E R T I S E M E N T

What are you waiting for?

From street tacos to celebrations, La Fiesta is your Tex-Mex go-to

W

hen you’re craving Tex-Mex, nothing hits the spot like a tasty taco. La Fiesta Grande has mastered the art of putting a spin on traditional favorites and serving delicious dishes that keep guests coming back for more.

And tacos are no exception.

La Fiesta’s street tacos are warm, authentic-style corn tortillas stuffed with adobada meat – the fancy word for tender pork marinated in red chili powder, vinegar and bay leaves – served with rice and beans, cilantro, onions, chile de arbol sauce, and limes.

Pair with a cold Michelada and enjoy the savory blend of Camaronazo (a shrimpbased tomato juice), lime and Dos Equis beer served in a frosty, oversized mug.

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Quia dolupitia ea qui conet rerum eos essequam el mos iuscia Caterings by Roy is perfect for weddings, suntus res endam renit fuga. Di disci alitiusam recerfere nossus apietur fundraisers and other social events. tem restia dolendebis moluptatur.Vid Musvisit as estrum Come either ofaliquodi La Fiesta offic Grande’s et aut repudamus doluptatem aut di to restito num twomossita locations,quistiur and be sure checkvoout the menus esequi online and follow them on Facebook For catering contact: quatem ipsumJohn Cardwell 806-290-1147 lupta omnimus ut am nonseni offictorae doloribus for specials and more information. vendisint eari blant omnis est officAshley Paredes 806-570-5347 mporest ma volest eat as eos simo-

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Incing eui ea commodignit pratet Itatium excerionet odipis cus am in La Fiesta Grande 7415 SWnis45th Ave. wis nim quat prat. Um zzrit nienist, nim dus et mos excesciam 2200 Ross St. Amarillo, Texas 79119 cipit ad ming eugiate806.352.1330 modio od diat reptaspienis exces ent lam laturAmarillo, min- Texas 79103 ipsumsandre feum zzrit iriure ea ad ciderum rem incipsam aut ea volor806.374.3689 LaFiestaGrande.com delit ulla autpatie modolestie core do emque solor aut fugit invel est anis nulparum quate optinisti quideribus, dunt nullan henibh el delit nim

RESTAURANT NAME 0000 N. STREET W CITY, ST, 00000 (XXX) XXX-XXXX

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20 Questions

with

Craig Gualtiere Owner, Roasters Coffee & Tea Company

64

Amarillo Magazine • amarillomagonline.com • MARCH 2017

Photo by Shannon Richardson

What is the best advice you received when you were beginning your career? “Try to learn a little bit about everything and become an expert in a few things.” – Teel Bivins How do you use social media to grow your network? Personally, I love Facebook and have gotten to know so many more people than I ever thought I would. I get on Facebook a few times a day. How do you maintain balance? I try not to think about my company 24/7. I love to travel and compete in drag racing around the country. What has been your wisest investment? People are where I have done the best job. If it were not for hiring great people, I would not be anywhere close to where I am today. I have the best coffee team in the city, hands down. My general manager, David Cooper, is our best asset. How has your past work experience shaped you into a leader? I think learning from past bosses – good and bad. I learned what I liked and what I didn’t. Simply put – I knew what I wanted to do better based on my previous experiences. What is the best part of your job? Easy – it is the people, my employees and customers. From my earliest memory, I have never met a stranger. I love talking and interacting with people every day. It is the business part that can be a drag most days! How has mentorship made a difference in your professional and private life? My father died when I was a little boy, so I never had that mentorship. I have had to get it from people throughout my life. I have been very fortunate to have many different friends give me not only advice, but also be an example to look up to. The difference it has made is indescribable. Which living person do you most admire and why? My mother. She raised two kids by herself.

She taught me everything from manners to self-reliance. The can-do spirit – whatever you do, be good at it, work hard, and do not quit. I have never met a stronger person not only in life, but also in her faith in God. Which over-used word or phrase makes you cringe? “Not a problem.” I am glad that me giving you money is not a problem! A simple thank you would be nice. And “amazing.” Putting a man on the moon in 1969 was amazing. This muffin is not amazing. What is your business philosophy? Real simple: (1) Live and work by the Golden Rule. (2) Keep your word. (3) Be honest. (4) Care about everything – with the most care for others. (5) Truth. Which quality do you most value in an employee? Hard work and someone who treats the business as if it was theirs. What personality trait has most helped you succeed? My commitment to commitment. I care about everything and it all matters, from the smallest details to the biggest idea. Who is your favorite author? I am a huge autobiography and biography reader. I love learning about people. I enjoy Jon Krakauer, and if he wrote more I would read more. What did you learn from your best boss? Your worst? From both, how to treat your people. I am not always the easiest person to work for, but I am not the worst. I know, because I have worked for both. How can Amarillo improve its business environment? I have lived here my whole life. I think it is so much better than years ago, mainly because we have grown so much. There is a power consortium that has controlled this town for decades.

The more we grow and get more young leaders stepping up, our business environment will continue to improve. Most important tech tool: I am a tech moron, so I guess as a business it would be our POS (point of sale) system. Sometimes we can’t live with it or without it. Best time management tool: Being afflicted with a small amount of ADHD, it would have to be my mind because it’s always going. I can’t live without my: I am not married and have no kids. I am a simple dude, as nothing I have is something I can’t live without. I wish I did not have a phone. My favorite thing about Amarillo is: Hands down, it is the people. I have been to 48 states and none are better than Amarillo people, period. Most unusual job or task: Probably, it is working the last nine Super Bowl games for NFL Films. A guy from Amarillo, Texas, going to the team practices and working the sidelines for the biggest event in the world – pretty unusual!

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