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Chorizo (Asheville) - mixed review

leahinsc May 31, 2007 02:19 AM

Here is the recent review (5/30) for Chorizo from Asheville Citizen-Times

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  1. danna RE: leahinsc May 31, 2007 05:15 AM

    Thanks for posting. Funny about the "tableside guac"...I wanted that but I didn't want to spend any extra time with our sad-sack server. As for Paella, you know how much I love Hector's food, but the Paella wasn't very good at Zambra under Hector, and I doubt I would order it at Chorizo either. We all have our weakensses. I don't think dessert is H's strong suit either...except WAY back in time when he made some sort of sweet arepa at Salsa when it was still in the tiny space.

    I'm still PO'd I missed the roast pork by 15 minutes last Saturday. I dream of Hector-pork.

    I did think that the reviewer was off base complaining about $7 for a Margarita. Isn't that about what they cost? You couldn't get a drink at Limones for $7 , could you?

    10 Replies
    1. re: danna
      Jeff C. RE: danna May 31, 2007 05:43 AM

      While I thought he was off-base on several specific complaints, I agreed with the review as a whole.

      BTW, those Margaritas are great but a bit SMALL for $7, don't you think?

      1. re: Jeff C.
        danna RE: Jeff C. May 31, 2007 05:50 AM

        Beats me...I had the "small drink" mid-afternoon $3 size. I thought it was pretty big for $3.

        1. re: danna
          Jeff C. RE: danna May 31, 2007 06:06 AM

          Hmmm...sounds like it might be worth breaking the old "five o'clock rule" for!

          1. re: Jeff C.
            jberryl RE: Jeff C. Jun 11, 2007 12:57 PM

            Time for a reality check regarding liquor costs for a quality margarita. My Colorado Margarita has 2 oz of Sauza Conmemorativo Tequila - $26 plus tax, 2 oz of Cointreau - $35 plus tax, juice of one lime - 50¢, splash of OJ - Lagniappe. There are 25.6 oz in a fifth. Don't forget a restaurant has to pay more than retail so add another five buck to the whole thing. Raw costs are apx. $6.00 a cocktail. If you've ever been in the business then you know this should be a profit area, so really paying $10.00 isn't too much. More like $12 - $15 if it were my place.

            1. re: jberryl
              danna RE: jberryl Jun 11, 2007 01:06 PM

              why would a restaurant have to pay more than retail?

              1. re: danna
                bethd127 RE: danna Jun 11, 2007 01:52 PM

                in NC restaurants/bars pay slightly higher tax on bottles~this is why there is a big ugly orange sticker on the front of the bottles.

                1. re: danna
                  Eric Panic RE: danna Jun 11, 2007 05:53 PM

                  There are 2 factors at work here - first, the state has a monopoly on all liquor sales thus there is no competition. No competition results in higher prices - especially when you consider just how "efficient" most state agencies are. Secondly, liquor sold to restaurants and bars have an additional $3.75 tax added to each 750 ml bottle.

                  1. re: Eric Panic
                    jberryl RE: Eric Panic Jun 13, 2007 12:37 PM

                    Well I must say that NC ABC does have somewhat reasonable prices for liquor even compared to states that have free trade. Oh, I'm sure there are some places that have somewhat cheaper booze but don't forget that in any state, the State is collecting plenty in taxes from the sales (like cigs & gas). But I think here in NC they do it to restaurants because they will sell it at such a mark-up and they can.

                    1. re: jberryl
                      leahinsc RE: jberryl Jun 13, 2007 02:09 PM

                      and getting back to Chorizo's food....good friend today said the food was fantastic but service was not so much - mostly because the waitress didn't seem to speak much English.

                      1. re: leahinsc
                        danna RE: leahinsc Jun 14, 2007 05:25 AM

                        I think I mentioned the awful-ness of our waitress on ouf first visit in another thread...we waited a very long time for any food, and then she brought both courses out together, not even room enough on the table.

                        On my next trip, the table side guac was still being smushed when our entrees arrived. At least that waitress had the intelligence to be embarrassed by the poor timing. All the food was good, so I can live w/ a little service weirdness, but I hope it all shakes out soon.

                        My take on Chorizo is that it's the spot for people who think Salsa is too spicey, too "fruity", too many unusual combos. Chorizo is solid, but so far I've not had anything terribly interesting or eye-rolling fabulous. Leftovers from Chorizo do not magically get BETTER in the fridge after a day or two, as Salsa's do.

                        Next door, Modesto's pizza crust has improved and is pretty good now.

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