www.SanTanSun.com
Neighbors
Nov. 21 - Dec. 4, 2009 51
La Casa Blanca from Page 43
Owners and sisters Rosa and Sandra Gonzalez “We had no idea when we opened how great the Holiday party platters and in-house buffets are
say the patio, which is expansive enough to host big response from the community would be,” says Rosa. available in addition to off-site catering.
celebrations, was created in response to customers’ “We are so grateful to have so many loyal customers.” Happy hour is from 2 to 5 p.m. Monday through
requests for more outdoor dining and family fi esta Rosa says they drew on the experiences of their Thursday, featuring Margarita and beer discounts
options. mother who worked in restaurants and a brother plus food specials.
Rosa says she and Sandra always dreamed of who already owns one. Family recipes from Sonora, There’s a huge parking lot behind the restaurant,
owning a restaurant that would welcome guests in the Mexico are at the heart of the menu. Kitchen manager which is open from 11 a.m. Monday through Friday
style of traditional haciendas. Oscar Cano adds his own touches to fi sh dishes and and closes at 9 p.m. Sunday through Thursday and 10
“My sister and I used to take drives looking for specialties like the spinach enchiladas ($10.99). His p.m. Friday and Saturday. It opens for breakfast 8 a.m.
a place in just the right location,” says Rosa. “We popular Pollo Fundido ($10.49) is a large fl our tortilla on Saturday and Sunday.
actually started with the name La Casa Blanca. We fi lled with chicken and deep fried, then topped with La Casa Blanca is at located at 24605 S. McQueen
wanted it to be like a hacienda where people felt like chipotle cream cheese and cheddar cheese. Rd. in Chandler. Call 480-802-5780 for information,
they were coming into our home.” Patrons also enjoy the grilled, 9-ounce rib-eye steak reservations, catering or take out.
The sisters eventually found the ideal ‘80s ranch dinner ($13.99), burgers ($5.95) and grilled chicken
house, but it took them several years to convert it into breast entrees ($6.95).
the hacienda of their dreams. In May 2004, they fi nally Locals fl ock to breakfast on Saturdays and Sundays
opened the doors to La Casa Blanca on McQueen served from 8 to 11 a.m. Choices include a Build-
Road, north of Riggs Road. Yourself-Omelet ($6.50), a chorizo breakfast burrito
Quik Bite
The restaurant features charming Spanish colonial ($5.25), classic Huevos Rancheros ($6.25), buttermilk
La Casa Blanca
accents such as large, creative light fi xtures and an pancakes ($4.95) or traditional eggs with a choice of
NE corner of Riggs & McQueen
extensive use of metal, wood and tiles. Booths with ham, bacon or sausage served with potatoes and toast
480-802-5780
high wooden dividers offer a sense of comfortable ($5.95). La Casa Blanca’s chiles rellenos are fl avorful
MCQUEEN
privacy. There are seating vignettes for four as well as with a melt-in-your-mouth texture. The breakfast
expansive dining tables to accommodate large groups. version ($8.95) includes ample helpings of eggs-your-
Two sizeable separate dining areas are ideal for way, potatoes, beans and tortillas.
RIGGS
private gatherings, wedding receptions and other A children’s menu includes a soft drink and the
special events. Rosa says the restaurant is popular for choice of items such as tacos, quesadillas or chicken
business meetings and will host many holiday parties. fi ngers and fries for $4.29.
Rawhide steakhouse changes menu
The Rawhide Western Town & Steakhouse promises to merge Gila River Indian corn polenta cakes, Mountain Man’s Chocolate Cake and more. Entrees range in price
Community and cowboy cultures with a new authentic Western menu. from $13 to $27. A children’s menu is also available.
The menu features indigenous ingredients – many from Rawhide’s own Akimel Rawhide Western Town & Steakhouse opens at 5:30 p.m. Thursday through Sunday
Basho farm – and items such as chicken-fried chicken, Rocky Mountain oysters, ranch and is available every evening for private functions. To make reservations, call 480-502-
beans, mesquite-grilled top choice cowboy steaks and prime rib, Snake River trout, 5600 or visit
www.rawhide.com.
slow-roasted Sonoran chicken, tequila lime-grilled salmon, fried chicken salad, sweet
Cork offers special dining events
SanTan Sun area residents are invited to Cork’s special dining events throughout
the month of November. The restaurant is located at the Promenade at Fulton Ranch.
“Taste of France” is held from 4 to 9 p.m. Sunday evenings through the end of
November. For $35 per person, guests can partake in a four-course French-inspired
dinner with such dishes available as French onion soup with Cantal cheese crostini,
frisée and spinach salad with warm bacon sherry vinaigrette, roasted hanger steak,
pan-roasted skate wing, leg of duck confi t and crepes Suzette with warm raspberries
for dessert.
For the Thanksgiving holiday, Cork offers a distinctive menu of traditional items with
a European fl air, including roasted butternut squash soup, sage-brined turkey, pan-
roasted wild sturgeon and pear cranberry crisp. The four-course meal includes a choice
of entrée and dessert for $55. A children’s menu is also available.
The restaurant also hosts a happy hour from 4 to 6:30 p.m. Tuesday through
Friday, featuring a selection of $4 cocktails that includes pomegranate blueberry
martinis, raspberry lemonades and wine. Happy hour food specials range from $5 for a
bottomless bowl of olives to $10 for a prime burger.
Cork, winner of the 2009 Award of Excellence from Wine Spectator Magazine,
features menu items that change seasonally and are served small-plate style.
The restaurant is located on the northeast corner of Chandler Heights and Alma
School roads in Southern Chandler. For more information, visit
www.corkrestaurant.net.
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80