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Richard's Restaurant new in Chapala

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Post by ComputerGuy Wed Mar 20, 2013 12:38 pm

Hearing some amazing things about this place. Prices are amazing:

By request...our menu We are open Wed to Sat, 5pm to 9pm. Safe neighborhood, 1 block off the
highway, across from Soriana. Lots of parking. Bookings greatly appreciated as we only can seat and
serve a small number of people.
Dogs welcome in the garden seating. call 376 1080-180 or 331-797-9812 or e mail
richards_restaurant@yahoo.com. E mail is most satisfactoy all round.
Our address is Josefa Ortiz de Domingues #6 Chapala, the street across the highway from Soriana, in
front of the old bull ring. You can use Google maps and get a map and directions.


APPETIZERS AND SMALL PLATES

Order some delicious garlic bread to go with your meal,
homemade French loaf sliced and filled with garlic butter 20 pesos

Creamy soup of the day 20 pesos

Side salad with lettuce, cucumber, tomato, red onion,
orange slices and avocado with Catalan dressing 20 pesos

Potatoes au gratin thin sliced potatoes layered with cream and
cheese with a little garlic then baked 30 pesos

Warm French Onion Tart made with cream, eggs
and Parmesan cheese 35 pesos

Shrimps Pil Pil: a Spanish dish with olive oil, white wine, lemon,
chili, herbs and garlic served hot with lots of bread to dip 45 pesos

Seafood Pancake: a rich sauce filled with shrimp, clams,
and scallops wrapped in a wafer thin pancake 40 pesos

Please feel free to share, or to order any as a main course


HOME MADE PIES

Chicken Pot Pie: an old fashioned British recipe of
slow cooked tender chicken off the bone, with carrot, onion and
peas, topped with flaky pastry 75 pesos

Duck Pie: braised duck legs off the bone in a rich red wine sauce
topped with flaky pastry 95 peso

Anglesea Shrimp pie: A dish from Wales, a pie dish lined with
mashed potato and leek, filled with shrimp, topped with a white sauce
and sprinkled with cheese, then baked 85 pesos


Pies are served with a choice of a side salad or homemade soup to start

VEGETARIAN DISHES

Green Lentil Mousaka: layers of lentils, aubergine, thin sliced potato,
cheese, tomatoes, topped with a rich white sauce 65 peso
Mughlai Royale curry with cauliflower, potato and
peas served with rice 85 pesos

Served with a choice of soup or side salad

MAIN COURSES
A half pound (200 grams) of shrimp baked in fresh breadcrumbs, butter,
garlic and herbs 95 pesos

Tuna Steak pan fried in olive oil and finished with capers,
lemon juice, white wine and Balsamic vinegar 95 pesos

Peppered Tuna Steak sprinkled with course ground black pepper
pan fried in butter and finished with brandy and cream 125 peso

Coq Au Vin: an old favorite classic French dish of chicken marinated
in red wine, then simmered with mushrooms, bacon, onions and garlic.
The chicken is taken off the bone. 85 pesos

Chicken Mughlai Royale: chicken taken off the bone, flavored with
9 separate curry spices, cooked in butter, with cream, yoghurt,
ground almonds and ground cashew nuts. Served with rice 95 pesos

Roast duck breast served off the bone with an
orange port wine sauce 150 pesos

Beef Stroganoff: sliced fillet steak tossed in butter with mushrooms,
finished with a sour cream sauce flavored with Nutmeg 95 pesos

Peppered Steak:
A 7oz fillet steak sprinkled with ground black pepper, pan fried in butter
to your taste, and finished with a brandy cream sauce 125 pesos

All main courses are served with a choice of a side salad or homemade soup to start, and rich creamy potatoes au gratin, vegetable of the day, or rice.

DESSERTS

Rich chocolate pot: dark chocolate melted with cream and eggs,
cooled to a thick rich velvety treat topped with whipped cream 40 pesos

Amaretto Mousse Cheesecake 40 pesos

Brown butter apple pie.....the best apple pie I've ever tasted
served with cream or icecream 35 pesos

Crepes Suzette; wafer thin pancakes tossed in a brandy
orange sauce with cream or icecream 45 pesos

Olde English bread and butter pudding make with cream, eggs
and raisins, served warm with Brandy sauce 45 pesos

DRINKS

We don't have a full liquor license .. beer and wine and soft drinks

Marques de Valle house wine, red or white ...it's very good!
25 pesos per glass, 120 bottle

If you like a special wine, please bring it, our corkage is 50 pesos a bottle

Corona/Corona light 15 pesos bottle
Modelo Negro, Light, Especial 20 pesos bottle

Canary Islands Sangria, made to our special recipe with red or white wine
30 pesos glass 100 pesos a carafe

Soft drinks 15 pesos
Coca Cola Regular or light, Sprite, Fresca

Bottle water 10 pesos, glass of water no cost

Coffee ( percolated) 15 pesos black or with milk, 20 pesos with cream.

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Post by viajero Wed Mar 20, 2013 12:45 pm

I wish I could find that kind of food for those kind of prices in Guadalajara,sounds like a great place.

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Post by hound dog Wed Mar 20, 2013 1:09 pm

I wish this new place the best of luck but, for the sake of God, British style chicken pot pie, coq au vin, Welsh shrimp pie with mashed potatoes, white sauce , leeks and sprinkled with cheese. beef stroganoff and a seafood pancake with a rich sauce filled with shrimp, scallops and clams and all accompanied by a glass of free water from the tap in case you lack the the peses to afford the bottled stuff.

Finally a restaurateur who understands the town.
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Post by viajero Wed Mar 20, 2013 2:19 pm

Hey Dawg,
Why not give it a try,most of the main courses are priced about the same as one of your beloved Whoppers with a side of fries and you don't have to drive to GDL to get it.

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Post by brigitte Wed Mar 20, 2013 4:37 pm

He is in beautiful Chiapas so I do not think he will try it too soon.

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Post by Zedinmexico Wed Mar 20, 2013 5:18 pm

My wife who is a Napa valley foodie from way back went to the open house and
said very kind things about the food. She is pretty picky so her comment is good.
I think the menu looks good selection wise.

Z

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Post by ComputerGuy Wed Mar 20, 2013 6:07 pm

I think the menu is astounding, especially considering the posted prices, and I don't believe it for a second! So I'll have to go there post haste to prove I'm wright. Or wrong.
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Post by slainte39 Wed Mar 20, 2013 6:19 pm

HelperGuy wrote:I think the menu is astounding, especially considering the posted prices, and I don't believe it for a second! So I'll have to go there post haste to prove I'm wright. Or wrong.

I think you are unduly British influenced. lol!

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Post by gringal Wed Mar 20, 2013 6:23 pm

There is a reason why British style food is not at the top of the list of most popular ethnic foods like Italian, French, Chinese, etc. It's probably near where Norwegian is in the list. pirat

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Post by ComputerGuy Wed Mar 20, 2013 6:28 pm

slainte39 wrote:
HelperGuy wrote:I think the menu is astounding, especially considering the posted prices, and I don't believe it for a second! So I'll have to go there post haste to prove I'm wright. Or wrong.

I think you are unduly British influenced. lol!
Ahem, you know it, bud. But only a few of those items are "British".
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Post by Trailrunner Wed Mar 20, 2013 6:30 pm

LOL I agree. You know, they say, the reason the British always like to keep a stiff upper lip is that. . .wait for it. . .they're trying to keep the food down.

Additionally, there is probably not one single thing on that menu that I can - or do - eat. Heavy on the meat, cream, cheese, and all encased in wheat. The kitchen would be swirling in wheat flour. Just sayin'.

I'll have to live vicariously through ya'll.
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Post by Eileen Doyle Wed Mar 20, 2013 6:32 pm

gringal wrote:There is a reason why British style food is not at the top of the list of most popular ethnic foods like Italian, French, Chinese, etc. It's probably near where Norwegian is in the list. pirat


Most British food is awful, but a nice fish and chips works for me, as does welsh rarebit, ploughmans lunch and beef and kidney pie.

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Post by brigitte Wed Mar 20, 2013 6:35 pm

I can do without most of the British food although there are some good dishes there but they are great chefs who come from over there so I think the menu sounds good and is worth trying,

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Post by CheenaGringo Wed Mar 20, 2013 8:47 pm

Anyone who traveled England and tried to find enjoyable English food back in the 50's & early 60's was probably quite disappointed with your options! Admittedly by the time I revisited in 1978, the food scene had improved and from all that I have read in food or travel magazines, it has even improved greatly since.

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Post by ComputerGuy Wed Mar 20, 2013 8:50 pm

Chef Ramsay. Jamie. Nigellah.
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Post by CanuckBob Wed Mar 20, 2013 9:24 pm

Maybe we'll have to have our next swarm at this place. We could make it a dinner swarm?
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Post by CheenaGringo Wed Mar 20, 2013 9:32 pm

HG:

Please think back and remember that the "chef phenomenon" is a fairly recent addition to the food scene. Hell, in Mexico you even have:
"...the famous Mexican food blogger from Morelia, Cristina Potters, who I consider to be right up there with Diana Kennedy and Rick Bayless..."

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Post by seisdedos Wed Mar 20, 2013 9:59 pm

CheenaGringo wrote:HG:

Please think back and remember that the "chef phenomenon" is a fairly recent addition to the food scene. Hell, in Mexico you even have:
"...the famous Mexican food blogger from Morelia, Cristina Potters, who I consider to be right up there with Diana Kennedy and Rick Bayless..."

The biggest phony that has come down the pike in a long while.
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Post by ComputerGuy Wed Mar 20, 2013 10:10 pm

Obviously, Neil, but I don't think that matters. Someone's opinion of someone else's fame is just that, yet the fact remains that there are at least 10 world-renowned British chefs these days. One would have to assume that they are assisting in bringing up the rest of their brethren to perhaps a higher plane.

That being said, it doesn't matter a whit about the past of British cooking; what matters is how good this stuff tastes at Richard's. And I for one intend to find out.
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Post by slainte39 Wed Mar 20, 2013 11:59 pm

HelperGuy wrote:
slainte39 wrote:

I think you are unduly British influenced. lol!
Ahem, you know it, bud. But only a few of those items are "British".

If a Mexican or any other nationality serves up a taco...it's Mexican food. If a Brit serves up a taco...it's British food....just like tea and curry. Very Happy

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Post by Luisa Thu Mar 21, 2013 9:46 am

seisdedos wrote:
CheenaGringo wrote:HG:

Please think back and remember that the "chef phenomenon" is a fairly recent addition to the food scene. Hell, in Mexico you even have:
"...the famous Mexican food blogger from Morelia, Cristina Potters, who I consider to be right up there with Diana Kennedy and Rick Bayless..."

The biggest phony that has come down the pike in a long while.

I assume you have a personal bone to pick. Cristina is both very, very knowledgeable and very willing to share that knowledge. We are lucky to have Cristina.

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Post by Trailrunner Thu Mar 21, 2013 9:53 am

I agree, Luisa! She is very generous indeed and a good person.
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Post by hound dog Thu Mar 21, 2013 10:10 am

viajero wrote:Hey Dawg,
Why not give it a try,most of the main courses are priced about the same as one of your beloved Whoppers with a side of fries and you don't have to drive to GDL to get it.


Dawg does not have to drive at all to get my beloved Cheese Whopper at Burger King here in San Cristobal de Las Casas for there is a Burger King franchise right on the Andador in the beautiful historic district within easy walking distance of my home here. One can get a Whopper and eat it al fresco at the Revolucion Bar across the street with a Mojito at this bar dedicated to Cuban culture and music and celebrating Che, Fidel and the Buena Vista Social Club. Why, when I can enjoy a Cheese Whopper with a Mojito al fresco on a pedestrian street in historic San Cristobal filled with a lively Easter crowd from all over Mexico, would I elect to eat shrimp, scallops and clams in a cream sauce wrapped in a crepe (a British crepe at that) in a British restaurant with a menu right out of 1956 for the most part and no liquor license.

On the other hand, I like a good coq au vin which is an e3ssential test of a talented chef so maybe I will have to give this place a try when I return to Lakeside.

When I refview that menu I have an uncontrollable urge to listen to old Guy Lombardo LPs.
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Post by seisdedos Thu Mar 21, 2013 11:02 am

Luisa wrote:
seisdedos wrote:
CheenaGringo wrote:HG:

Please think back and remember that the "chef phenomenon" is a fairly recent addition to the food scene. Hell, in Mexico you even have:
"...the famous Mexican food blogger from Morelia, Cristina Potters, who I consider to be right up there with Diana Kennedy and Rick Bayless..."

The biggest phony that has come down the pike in a long while.

I assume you have a personal bone to pick. Cristina is both very, very knowledgeable and very willing to share that knowledge. We are lucky to have Cristina.

You know what they say about assumptions. I have exposed her phoniness time and again. She has erroneously written about subjects of which I have a great deal of personal experience, interviewed people that I have known since they were adolescents and has been far too generous about hers and their accomplishments. She has repeatedly lied about the amount of time she has lived in this country. She lies about many of her so-called personal experiences. She is a phony whose true expertise lies in the art of self promotion.
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Post by viajero Thu Mar 21, 2013 11:16 am

I heard that she charges 300 usd per day plus expenses for her guide services,IF that's true she must be very very good. Rolling Eyes

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