“Fabulous experience at Vogue. Our server was “spot on” had answers to all my questions, prompt, friendly and professional. The French onion soup was fabulous! Topped with a puff pastry / loved it!! The meatloaf is a definite must. A veal/pork blend-melts in your mouth. Was a great first experience for a traveler“
“This has been the best sit down Mexican restaurant we have found in Surprise. Really well seasoned rice and beans. The chips were fresh. I wish the salsa had a little more spice but it was good. The chicken enchilada mole was very well balanced. The green chile burro enchilada style had great flavor too.“
“This was our first time in. We were sat quickly, the hostess was very friendly and we had Drake as our server. We felt very welcome right from the start. The menu was very overwhelming but Drake helped navigate and patiently answered all our questions even though he seemed busy with other tables. In the end he helped us build a “boil bag” which exceeded our expectations. What a unique restaurant, it was very fun to get to eat with our hands right there on the table. We will definitely be back again to try the rest of the menu and we will be asking for Drake again. This was the best service we have had in Surprise, I hope management here knows what a gem they have. This was also the best seafood we have had in Arizona.“
“Tales from the vineyard a four-course meal with accompanied wine. The first course was a crab salad with a fig vinaigrette the crab meat was in a mixture with herbs and bread crumbs. It laid a top of a bed of romaine and spinach with roasted carrots, grape tomatoes, red onion, tossed lightly in a fig vinaigrette sprinkled with toasted pistachios. The rosé that accompanied the salad didn't need to be sweet because the fig vinaigrette was. The flavor combination of this went very well together. Course 2 was a lemon ricotta rigatoni with chicken. The lemon rigatoni was tossed lightly in a thin Alfredo sauce that had sun-dried tomatoes peas and asparagus. Everything was topped with a fresh whipped ricotta that was sprinkled with wood grilled chicken chunks. The smokiness from the chicken was very appetizing and the Alfredo had a very strong asparagus taste to it. Course 3 was a wood grilled sirloin cooked medium topped with a gorgonzola herb crown. The sirloin melted in your mouth, it was cooked perfectly. The Gorgonzola cheese sauce that accompanied this dish was very light and went well with the sirloin. You could kind of taste a little bit of dry mustard, grated Parmesan in with the Gorgonzola cheese. The wine that accompanied this course was my favorite it had a blend of Sangiovese, Merlot and Cabernet Sauvignon, that went very well with the sirloin. It had such a rich bold flavor to it just what you're looking for with the perfect sirloin. Course four, chocolate budino with pistachio. I really like how this dessert was not overly sweet. Didn't use a dark chocolate for the base, it was more like an unsweetened milk chocolate. The cocoa powder that was used was a very high quality. Not sure if it didn't have time to set up but the ones we had at our table were still the consistency of milk. It was very flavorful and the ingredients did mix very well. Our information said it was supposed to be topped with a pistachio brittle but it was just crushed pistachios, which was very tasty. The Merlot at acompanied this dessert matched very well. The reason I gave them a four-star on the food instead of five were the Rosemary carrots were not edible, had too much of the rosemary herb on it, as I looked around everybody else's plate look like the same thing with the carrots a full serving left on the plate. My sirloin I could only eat half of it the first half texture was spot on but the other half had too much gristle in it to eat it. It was season well it was cooked well and not really Carrabba's fault about the gristle.“
“We love home-style Mexican food and this place definitely has that: simple & rustic. We sat down and received a red & green salsa with corn chips which were lovely and fresh. We ordered a combo-plate with one chile relleno and one enchilada each. My wife got a pulled beef enchilada while I got a plain cheese. When the food came everything was delicious and generous serves. We both loved the chile relleno while both enchiladas were fresh and tasty. Rice & beans were good too and a dollop of sour cream topped everything off. Prices were very reasonable and we left Las Cazuelas full and happy. We will go there again! Thank you!“
“I'm not a huge lobster fan, but Angie's lobsters changed my mind. It was cooked to perfection, soft, buttery it truly melts in your mouth and the sauce that is served with it soo good. You gotta try it, you will be surprised that is from a fast food restaurant.“