"Owner Richardson Browne brought hearty New Mexican cooking to Phoenix in 1988, dishing out tomatillo toast, carne adovada, smoked turkey enchiladas, Santa Fe chicken (napped with jalapeño hollandaise), and the famous green chile potato to a population that fell in love with his sturdy, unpretentious food and made the place a popular neighborhood go-to. When the original location burned down in 2009, Browne moved Richardson’s across the street, next to his other restaurant — The Rokerij — but he kept the layout and decor exactly the same: Saltillo tile, deep comfy booths with pillows, and a copper-topped bar. Better yet, the new location has a lovely, laid-back outdoor bar, shaded by vigas." - Nikki Buchanan
Nikki Buchanan
