THIS RESTAURANT HAS CHANGED LOCATIONS Gallo Blanco

THIS RESTAURANT HAS CHANGED LOCATIONS Gallo Blanco Restaurant Review:

This is hardly your everyday hotel restaurant --- The Clarendon Hotel and Spa is a mod, urban property, and so is Gallo Blanco, the dining room awash in bright primary colors and anchored by a groovy bar atop concrete floors. If you’re thinking ordinary south-of-the-border eats, you won’t find that either; in fact, you can’t even get an enchilada. Chef-owner Doug Robson has put his stamp on modern Mexican food with vibrant flavors and creative recipes, sourcing most of his ingredients from local producers and not holding back on authentic seasoning. One of the draws is all-day breakfast, featuring knockout huevos rancheros, and lacy crepas stuffed with cajeta, crema and platanos. At lunch and dinner, a few temptations include ensalada cortada, a crunchy toss of chopped kale, cabbage, corn nuts and yulu seeds; or citrus-soy-marinated carne asada presented as a street taco or torta. Treat yourself, too, to slow-braised cochinita made with The Meat Shop of Queen Creek’s pork, and cap it off with homemade sangría, agua fresca, fragrant horchata sweetened with real piloncillo sugar, or a potent tequila reposado cocktail. Don’t be shy about asking your knowledgeable server for details on what makes each dish and drink so special, by the way: it’s usually something fun, such as the cochinita braised in beer, orange juice and cola. Dessert is worth the calories, especially the tres leche cake swimming in sweet milk.