MEXED GRILL: The Ridge’s popular Borrachos Nachos appetizes diners for entrees such as the New York Steak and Enchiladas.
cream sauce lending a faint anise flavor to the poultry. The “Ridge Favorites” category featured Fish and Chips and Homemade Meatloaf; I dug into the Steak and Enchilada, an 8 oz. New York with two cheese enchiladas smothered with a country-style green chili, not too hot. A bottle of Terrazas Reserve malbec from Argentina brimmed with jammy fruit on the nose. For dessert, the Apple Crisp paired a buttery, crunchy oat topping and tender apples—a simple and essential approach that infers Bill’s skills and knowledge.
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For breakfast, try the Stuffed French Toast, made with thick sliced Hawaiian bread, sweet and tender (made special by a local bakery, inspired by Bill’s yearly vacation), dipped in cinnamon egg batter and stuffed with warm strawberries and blueberries. Bill put migas on the menu when a server told him about the way they make the Mexican breakfast in Austin—two eggs scrambled with bacon, onion, jalapeño, corn tortillas and cheddar cheese topped with avocado and sour cream, served with hashbrowns and
salsa. He named the Terry Omelet after a guy from the neighborhood who comes to breakfast every morning at 10:45 for egg whites, turkey, onion, tomato and fontina cheese. Obviously, the guy listens. Now, about that Gary James Huevos Rancheros. 1414 Castle Pines Parkway, Castle Pines; 303-688-4575; playtheridge.com CAG
Read more of Gary James’ food writing at coloradoavidgolfer.com.
Spring 2014 | Colorado AvidGolfer
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