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Richardson's (Phoenix)

I have seen lots of good comments about Richardson's here, but no imformation on cost. Can anyone tell me how much the average entree prices are, or what I could expect to pay for dinner for 2? Thanks!

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  1. Depends on what you order. There are some entrees that are around $15 -- their more generic combo platters -- but when you go with their mixed grill or fresh seafood, you can run up against $30.

      1. re: rxenergie

        Thanks! I've searched and searched for the website and never could find it.

      2. Never knew they had a web site. What is the difference between Richardson's and Dick's? Also saw a link to another place Rokerij? Anyone been there?

        5 Replies
        1. re: Kari

          Maybe the biggest difference between Richardson's and Dick's, is that Dick's has breakfast starting at 8:00am, 7 days. Richardson's is weekends only, starting at 9:00am. Richardson's has some more comfortable seating.

          1. re: johnseberg

            richardson's is the main and first opened dining room. it faces Bethany Home in the strip mall, when another property came up for rent on the side facing 16th St, they expanded. Dick is smaller overflow space, mostly bar seating.
            they do have a large private dining room attached there as well. Same menu.

            they changed the website from www.richardsonsnm.com to www.burningembersphoenix.co after the fire at Rokerji a month or two ago. Rok is good for steak, but it's hit or miss on the new mexico dishes brought over from the other menu. somehow they just don't come out as well. but great steak and chops

            1. re: johnseberg

              That and Dick's is very small, which I love, but can be a negative to many in a hurry or with a larger party. There might be a dozen bar seats and a few tables where 4 can sit (except for the back room, which is nice/bigger - but a different world from the vibe of the main bar area). I'd never go to Dicks with 5 people, for example, simply because of the seating options. Even for two it can be tough to get seated during popular times. I took a gal pal there recently at lunchtime and we stood by the door for a half hour or more, waiting for 2 adjacent seats to open up. We were fine with the wait and the staff made sure we were checked on. That's not a bash on the place... it's simply a great though small space and coupled with the nice bevs and food, there's not a lot of turnover.

              In a perfect world he'd open a dozen of these around metro PHX!

            2. re: Kari

              Kari, you might want to search this board for Rokerij, as there was a major thread about a month ago - lot of comments. I've dined there three times and have been unimpressed, but too many others love it to discount it. Some of those are well-respected contributors to this board.

              Hunt

              1. re: Bill Hunt

                Had a late lunch @ the Rokerij yesterday...it still isn't fully up and running since the fire....only the Downstairs bar area is open....
                The staff said it is still a few weeks away until they can open the upstairs.
                The downstairs was busy!!!
                My dining partner and I shared 2 small plates the Steak tartar...which was wonderful and a very generous portion....it was a classic preparation w/ herbs, capers and black pepper...minus the raw egg....served on crusty baguette slices. We also shared the Steak Tacos ...5 small 'Street' Tacos...2 w/ a spicy pico de gallo, 2 w/ a fresh guacamole and one w/ cilantro and onion....they had a nice spicy kick to them. We also decided to try the Tortilla Crusted Halibut...it was fabulous.... The portion again was generous and well prepared. The fish was flaky and moist and it was served w/ the same spicy pico de gallo that accompanied the Tacos. The server suggested we try a side of the apple chile sauce along w/ the fish...a nice sweet / spicy compliment to the fish...it was yummy!
                Overall it was a great experience. I can't wait until they get the whole restaurant back up and running!

            3. The carne adovada is the best $12 you will ever spend on a plate.

              1 Reply
              1. Can someone tell me what the spice level is. I have no tolerance for spice whatsoever. I would love to take my husband as he likes it hot, but what would I order?

                4 Replies
                1. re: Kari

                  The least spicy options are probably the pizzas and the skewers. They do offer one of the best house salads in town as well - no spice there.

                  There are a lot of blackboard specials, and you may be able to find some mild items there.

                  1. re: mamamia

                    Plenty of unspiced grilled dishes at riches and fish options. The nice thing about Rich's menu is that the spice is flavorful not just heat for the sake of heat. Peppers and chili flavors work with the sauces, not just for the burn.
                    Stay away from the red sauces and you'll probably be OK.

                  2. re: Kari

                    Then don't order the Carne Adovada. It's great but the level of spice (not spicy) will wreck your stomach if you're intolerant of a lot of spices.

                    1. re: Kari

                      The menu actually states something to the effect of, "regarding spice levels, if you order it, you're eating it" (or at least paying for it).

                      Kari, another thing to remember at Richardson's is that the portions are large on the entrees and the apps, too. Often, we've found that one app and one entree are more than enough for two of us.

                    2. I took the afternoon off yesterday and hit Richardon's for a quiet, relaxed lunch at about 1 pm. There have been conflicting reports about the carne (pork) adovada plate lately, so I wanted to revisit it. I live in the area but have eschewed RIchardson's the last few years because of the difficulty of getting in, and until recently because of the smoke. The smoking law changes that.

                      I had the adovada and it is a pretty good deal for $12, not as pricey as some of the other items on the menu. It was a good, solid, savory plate of comfort good -- tender shards of pork bathed in red chili sauce, tender, toothsome pinto beans, and nicely done rice. However, the chili flavor was lacking. My second-to-last forkful picked up some spice; otherwise, it was bland. The beans were pretty good, but the plate might have been better with less cheese melted over it, and I'm ambivalent about the tortilla lining the plate. I love tortillas with this type of food, but the one under the food absorbs sauce that could be mopped up otherwise. I would prefer two tortillas on the side rather than one on the side and one underneath. The side tortilla was very ordinary.

                      I will return, mostly to sample the fish specials, even if they are expensive. As for what I had today, it was good, but just not worth a drive across town. I would rate Carlsbad Tavern's version of this kind of plate to be better and more flavorful, and even Arriba at 18th and Camelback does this dish at least as well or better than Richardson's and is a better value.

                      I'll eventually try Richardson's adovada again. Maybe because it was a Monday? Maybe it'll be better later in the week? Whatever ...

                      4 Replies
                      1. re: misohungrychewlow

                        I remember once going to Carlsbad Tavern and ordering my usual carne adovada, and the server warned me that it was extra hot that day. Boy, was he right! It almost defeated me. I'm curious if CT and Richardson's prepare their adovadas in such a way that the chile crop and changes of the season can affect the spice?

                        Yes, I'm lurking on the SW board, missing New Mexican food here in San Diego.

                        1. re: dustchick

                          The staff at Carlsbad Tavern has commented that the heat level changes with the season of the crop.

                        2. re: misohungrychewlow

                          I had the adovada on Saturday in Dick's Hideaway. It definitely had some red chile going on (I was sweating) but not too bad. I like my spicy level on the low end, so it was perfect for me. I thought it had a great flavor, but if you are one who likes it hot, it would probably be fairly mild, but certainly wasn't bland. Different batch, maybe?

                          1. re: misohungrychewlow

                            I usually order a "side of tortillas," to use as "pushers," regardless of which SW/Mexican place I dine, not just Richardson's.

                            Thanks for the report,
                            Hunt

                          2. I'm from LA and went to Richardson's while in town for the weekend. All I have to say is WOW. Food was great, nice atmoshphere, and friendly waitstaff. Great grilled meats & tex mex. Highly recommend the tomatillo toast. The pork enchiladas were really nice as well.

                            9 Replies
                            1. re: ElJeffe

                              Their food is great, but I bet they would strenuously dispute the use of the"Tex-Mex" descriptor--take it from a Texan with family from New Mexico. ;-)

                              -----
                              Richardson's Cuisine of New Mexico
                              1582 E. Bethany Home Rd., Phoenix, AZ 85016

                              1. re: hohokam

                                Gotta agree with hohokam. Definitely New Mexican. I lived in Dallas for nearly ten years. Richardson's is great, but not tex-mex. Their carne adovada is amazing.

                                1. re: Firenza00

                                  Posting from Dallas... I wish we had, or I knew of, something like Richardson's.

                                  1. re: kindofabigdeal

                                    Boy, I can't think if anything like it Dallas. I'm three years out of that scene, though.

                                  1. re: ElJeffe

                                    Actually New Mexican is the accepted term. Grilled meats, not BBQ. Flame is too hot. Flavorful chile and pepper based sauces, not sweeter, tomato based pico type sauces with corn or black beans served whole like tex-mex. The styles are distinctly different. New Mexican does draw on the Sonoran tradition for some preparations though, like enchiladas. I think the biggest difference is the use of slow simmered sauces. It's a conversation we Phoenix hounds like to have at great lengths. Welcome to our addiction!

                                    1. re: kmarg

                                      Alright, so what is Richardson's considered then, purely New Mexican? They have pizzas too. Does that count?

                                      1. re: ElJeffe

                                        I think the pizzas might be for those who aren't quite into the New Mex food but are dining with companions who are. Unfortunately, my g/f doesn't like pizza, so when we went, she had to look for something else without spice. Not easy to do there.

                                    2. re: ElJeffe

                                      No harm, no foul. :)

                                      I don't mind calling it West Tex-Mex. You'll find that a lot of the food in El Paso is what people would generally call New Mexican. That's what I ate as a child.

                                      Noone else makes stacked enchiladas with a fried egg on top - you will only find that in West Texas and New Mexico.