No, we've got our schnozzes firmly buried in executive chef Farn Boggie's steaming-hot onion soup, the rich beef stock splashed with Corona beer, soaking with thick croutons that taste of Pumpernickel, capped with melting Swiss cheese and served in a ceramic crock.
We're happily face-first in a plate of decadent salmon, overflowing with huge chunks in puff pastry with mushrooms, spinach and parmesan cream.
The grill's setting is pure Southwestern style -- sleek with inset stained glass, copper accents and a big, inviting bar. After a few margaritas, we feel rowdy and ask to try Boggie's "adventurous" selection -- "Let the chef pick something for you. May or may not be from the menu (your waitperson does not know what it is, either)."
We've never been disappointed. Now that's what gives a cuisine staying power.
Readers' Choice for Best Southwestern Restaurant: Z'Tejas Grill