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Show Suddenlyythe power; GET WILDER IN UTAH'S CANYON COUNTRY! AND THEN RELAX Si'ljr hirttw Table Features: (Viik'l rrchjiL'Cjhic - Wall nulli'l - 12 will Maine - Si'ljr paiwl opium Nilh 10 wad iluon-sa-:;IVviHalltC .oliM AT THE PIONEER HOUSE INN Hell Soial ha. win;! Inn ('wii.nl Soial lull Hx-l-l . and lor a h.ahuie. hie. IVpi CC VI4. A J4 41V Vl fi4 1ax.4V www vi mi IV I Box San I Ijiwimx Toll Free: rti harfi'al'lc u VI-- 1 I Kl I: Haf 4iV pr.xlih'lv x BoH Sola Vj Mlsolj: Always has been... Always will be... 90 .37 FE1 sxsQsd) Odd CRgSE? (ft (Gxnsf53& gjQgg SODGDQjgfl AtflSDC 'NTfcAHAL ,U:5bis KueeKii SAM BUSH Wm,,,, OCKBURN LYLE BRUCE f , 9 air.-- 4 pm; Sat. noon-- 4 pm with The Worn: Cafe at noon Mon. -- Wed.; Putumayo World Music Hr or on Thurs.; feature CD on Fri. All around the l our Corners on your FM dial: Mon.-Fr- i. Durango 90.189.5 Ignat loUayfield 91.3 CortezMancos 89.5 Dolores 91.9 Gallup KGLP 91.7 Pagosa1 armingtor (.. 1 I 14 or a compiiii program guide call Cms' Currents - February 7( Of 563-025- 5. up Happy endings By Room prices begin at S54.00. Priv ate entrances and baths. BIufT Utah's Historic pSHINGt Karen B rucoli Everyone has a story about; his or her visit to Durangos Storyville, the pizza and barbecue newcomer. Mine goes like this: I pick up the first slice of mv inaugural pizza. In one swift move, an ocean of shrimp, roasted red peppers and scallions swims across my forearm, down my sleeve, over my knuckles and through my fingers into an open purse, which happens to lie sitting on the floor next to my Ivst pair of suede shoes. That was almost six months ago. I stayed away from Storyville because Id heard a few other stories ahour pizza toppings boldly going where no toppings have gone before. I returned last week and observed the toppings firmly anchored to their crusts. Still, I took no chances and ordered the ribs. Owner Dave Thibedcau says hes ovens now and working the wood-fire- d pizza stories like mine don't happen too often anymore. He calls it more quality control.'' sampled one bite of my guests Neopolitan pizza (mozzarella, roma tomatoes and basil) and the crust wras light and flavorful. Back to the ribs. At the recommendation of my server, I tried the beef ones, which are rubbed, smoked, sauced, baked, sauced again and generously heaped on an institutional white plate. 1 could go on blathering about what distinguishes Southern barbecue from other varieties, but it would be like a Baptist describing the differences between a Methodist and a Presbyterian. You get the picture. These ribs are more chewy than tender; more spicy than sweet. later I tried the pork. They're Thibedcau says he strives for a pork rib you can clicw off the bone. Whole orders are more than enough for two people and include two sides from 10 choices, including blackeyed peas and sweet potato fries. My favorite, hands down, is the feta salad. Sugar snap peas and fresh greens are combined with feta crumbles and fresh basil vinaigrette. Still better than the ribs are the chicken wings. Twelve are served spicy or BBQ-sryl- c with bleu cheese dressing. Go for the spicv; hut request extra bleu cheese. At S5.25, the)- are a tasty haigain and probably the best you'll find in Durango. Storyville also offers bargains and live music nearly every weekend. Daily happy hour from 3 to 6 p.m. offers diners drink and pizza prices. Ijtc-niguntil a can grab pizza midnight. well drinks for S2, and five draw and 13 bottled beers also make it a favorite I I.C warering hole. And in keeping with its Southern bend, 15 varieties o tequila and an equal number of hour- 1 - rock-botto- m ht Two-rtin- ee Anesi Storyville 1150 Main Ave., Durango (970) 259-147- 5 The shtick: No-fril- Southern specialties ls Hours: 1 1 a.m. to midnight, Monday - Friday Taste test: Service: Like A honey (sweet but slow) Damage done: $Vi Takeout and delivery available. bans can be had for reasonable prices. Vegetarians take note. The Hippy Platter, a choice of three sides sans meat, was created for the crunchy types. Thibedcau says. The black bean saute, a medley of homcfrics. black beans, spinach, jack cheese and salsa, served with a flour tortilla, is also a winner. Hard on the eyes, however. Don't look for garnishes at Storyville although there arc barbccuediner devotees who swear the quality' of the food is inversely proportional to the presentation. 1 didn't try it, but several folks gave the Carolina pork sandw'ich topped with slaw, high marks. Thibedcau says the flavor is a result of the vinegar and brown sugar of the barbecue combining with the mayo on the slaw: Its a synergy thing that creates a whole new flavor, he says. 1 wonder if it was a synergy thing that inspired The Maui pizza: ham, pineapple, jalapcnos, scallions and brown sugar. Maybe it was just a dessert thing. Speaking of which, we tried the banana pizza a la mode. The biggest thing to this one wras figuring out how to eat it, given when it arrived. wre had no set-uLater, and long after I chipped away at it with a fork. Thibcdeau explained the ice cream is supposed to be spread with a knife and pieces eaten with the fingers, which leads me to my last bit of advice. There are no fire hoses on the walls to dean up after lunch, but napkins will get VCTiat you you can really use after a good meal at Storyville is a yard of dental floss followed bv a bath. - ps half-presentable. predictably Southern: friendly, hospitable and fairly inefficient. Try this casual and fun restaurant, recently remodeled to include a pallor room, two pool tables and the works. Ixus of talent behind the counter paired with a commitment to reasonable prices. In short, it's worth the mess. Service is Still queuing after the perfect Giesar salad, Karen Brueoli Anesi spends her spare time writing far the Durango Herald. |