If you’ve been reading my blog for awhile you’ll notice that I really try and not give negative reviews. There are so many variables in the restaurant world that should be taken into account. I have seen literal fist fights in kitchens when the chefs have a disagreement. So, usually I like to give the restaurant another try or the benefit of doubt before writing something negative. In this post I’m going to try and be less damaging, but with food prices rising, I think your money will be better spent elsewhere.
On this occasion I was once again out of the Tucson city limits. My friends had told me that the restaurant at the Ryan airport had a new owner, so we should give it a try. Ryan Airfield was created after the bombing of Pearl Harbor as a place for the military to conduct training exercises. To this day it remains an active airfield with 50% of its traffic coming from law enforcement and military , the remaining traffic is mostly private planes. The restaurant over looks the hangars and taxi area. It has a vibe of the TV Show “Wings”, which took place at the then very small Nantucket airport. This place has the potential to be amazing.
We arrived and passed a huge propeller placed in front of the restaurant . It was from a C-118a Liftmaster airplane. The massive propeller sets the stage for walking into a restaurant that’s located in an airfield. The inside is cosy with a high pitched ceiling and walls adorned with airplane memorabilia. One wall is a bank of booths and picture windows giving the diners a nice view of the airplanes and hangars. The staff were also very friendly and attentive. When I go to a new place I like to ask the staff about the menu and their favorite foods on the menu. This can help you get an idea of what the patrons order most. I was out in the country and saw Liver and onions on the menu. I know Liver isn’t a favorite of most, but when you’re raised with a mother from the south you’re going to have nostalgic memories about Liver and onions smothered in bacon. That should have been my first clue, it was just called Liver and onions, I had to order a side of bacon. In a perfect world the Liver is cooked in the bacon grease.
My other companions ordered the turkey club and the Sonoran beef and green chili sandwiches. All good choices and I would have ordered the green chili burger but I felt I had to try the Liver. The fresh brewed ice tea was a delight and served in a big glass. When the food came out the sandwiches looked very good. One with golden fries and the other with tater tots. My plate was another story. I had mashed potatoes and green beans as my sides. Both were cold to lukewarm, the mashed potatoes were just that, a boiled potato that had been mashed with no butter, no milk, no salt and a little crust where it had been heated on the grill. I had asked for the gravy on the side and I expect they use the gravy to make the potato palatable. The gravy was also very salty and thin. The old saying, “A piece of shoe leather” sums up my one tiny piece of Liver. It was sliced about 1/8 of an inch thin and grilled with salt and some other spice on both sides. The “onions” part was also nonexistent, unless you count the 5 tiny rings. It wasn’t breaded or battered. It actually resembled the sole of a shoe. It was chewy and overall extremely unappealing. As my eating companions live in the area and would be returning at some point I decided to keep my opinions to myself. I’m still not certain where they learned to cook liver in such a way, I was perplexed. It’s on the menu , not a special, and the waitress assured me that all the clients love it. I guess it’s possible they have never had a good piece of Liver, but I highly doubt that.
On a good note, the turkey club was excellent and the other Sonoran chili sandwich only ok, but the fries and tater tots were top notch! Will I go back to Richie’s Cafe? You know I probably will but only as a last resort or if I get reports of a huge improvement. I don’t like giving negative reviews but the truth may also help them change a few things. After all “anything worth doing, is worth doing right.” If you have any questions or comments please leave them in the box below, I’ll get back to you as soon as possible. Until next time, Boone Appétit!
My own experience with liver comes only from the late, great, OD’s Tavern in Nyack, NY. Not long after reopening the kitchen in 1980, Kevin OD added one of his favorites — chicken livers and onions in a red wine sauce or dark port sauce. It was quite succulent, savory and absolutely delicious, and bore no resemblance to what your picture shows. Is that beef liver?
Ryan is a pretty famous name in aeronautics. I checked, and it’s the same man who built the Spirit of St. Louis.
Hi Barry, yes it was beef liver, and you’re correct chicken livers can be much more delicious! Any liver cooked correctly can still be good for those who like its taste. Yes, Ryan was a big name in Aeronautics, I do believe he was in Arizona doing trainings and designing aircraft when the field first opened.
Such a kind reviewer you are, to rarely give negative reviews. But it’s good you do, both to give your reviews cred and to help the restaurant iron out kinks. Maybe they had an off day, who knows? Have fun on the road, Charlie!
Thanks Jenn, I know it’s important to give negative reviews if it’s warranted, but working in the restaurant biz, I know bad days do happen. Also , when something like this happens I really don’t want to go back and try the same thing again, just to make sure it’s still awful!