Receive Weekly Email and Text Message Updates:
Sign up for latest info on concerts, dining, promotions and more!
Go!

Related Stories ...

Most Popular

National Features >

  • City Pages

    Michele Bachmann, Unmuzzled

    You don't need to read Sarah Palin's book to hear the ravings of a mad woman.

    By Matt Snyders

  • Miami New Times

    Pimp Daddy

    The rise and fall of a chubby sex-cult leader.

    By Natalie O'Neill

  • Riverfront Times

    Babe 'n' Arms

    Tom was a hot-tempered cross-dresser with a garage full of guns--and then he became Rachel.

    By Nicholas Phillips

  • Dallas Observer

    The Fight for Texas

    Rick Perry and Kay Bailey Hutchison are locked in a battle over the soul of the GOP. They're also running for governor.

    By Sam Merten

Best Old Valley Charm

El Chorro Lodge

Share

  • rss

Published on September 26, 2002

In this town, "old" is anything predating the '80s. But when we say old, we mean ancient. Such as the heritage of El Chorro, a local landmark since 1937. Very little has changed over the years at this adobe building, formerly Judson School for Girls and later a restaurant frequented by such celebrities as Clark Gable and Milton Berle. Its current owner, Joe Miller, began as a bartender in 1952, then purchased the property in 1973, ensuring tradition would carry on.

We personally have consumed more than our fair share of El Chorro's signature items, giant sticky buns that are served free with every meal. And while we'll admit that when we were in high school, we scoffed over the "old people's" menu -- loaded with classics like chipped beef on English muffin, shrimp Louie salad, chicken liver with bacon, and shad roe on toast -- now we appreciate the nostalgia.

We really appreciate the refinement, too, with tableside presentation of châteaubriand with béarnaise sauce, and rack of lamb with minted jelly. Quality has survived the ages with grace -- USDA prime aged filet mignon, New York steak, lobster tail and lamb chops are prepared in 1600F mesquite broiler to lock in flavor and juices.

Some things just never go out of style. Thank goodness.