The Short Or­der

Pasatiempo - - Restaurant Review -

Win­ter is a good time to eat at Rio Chama. Though it has a wide-rang­ing menu, it’s pri­mar­ily a steak­house, and it fol­lows the old tra­di­tion of serv­ing sal­ads and side dishes that are cheesy, creamy, and high in calo­ries. The dry-aged beef on of­fer — Black An­gus from south­ern Colorado — is con­sis­tently good, re­gard­less of which cut you choose. The sides are a mixed bag, and can be over­whelm­ingly heavy. Desserts are some­times an af­ter­thought at steak places, but not here, so you’ll want to leave room. Rec­om­mended: raw oys­ters on the half shell, chicken flau­tas, New York strip steak, filet mignon, pump­kin cheese­cake, and choco­late pot with crème anglaise.

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