Popular eatery that serves up refreshing blended margaritas, steaks and array of small plates that allows for one to be able to enjoy a variety of food with friends, rather than to be limited to just one entree. Another great thing about this place is that they close at 10pm (last seating), which is later than some of the other eateries in the area (if you don’t count fast food and chains like Denny’s and IHOP). And there aren’t that many options for dining late into the evening.
Food here was satisfying, though I believe the Chicken Lettuce Wrap could be made better. The chicken meat is cubed and sauteed in a teriyaki/soy sauce based sauce that was a bit on the salty side. With the carrot slaw tossed in a sesame-based dressing placed inside the top butter lettuce cup (in a stack of 5 lettuce cups), and a sweet chile and a peanut dipping sauces served with the dish, there were just too many flavors that didn’t compliment each other, but contrasted.
Learned about this place on Facebook and decided to check them out last night after dinner at The Counter nearby was kiboshed when the kitchen staff accidentally killed off the pilot light to the grills, and they weren’t able to restore it, forcing them to shut down early for the night.
I wanted so much to like Rock House Sliders, but as soon as I stepped inside, I hated everything about it: The somewhat limited menu, the wasted space not used properly for more dining tables and seating, the huge kitchen with so much equipment and so many employees.
With such a large kitchen and large staff, you’d expect them to churn out orders relatively quickly, and well made. Unfortunately, that was not the case. My friend’s order of 2 simple sliders plus an order of French fries took about 30 minutes to prepare, whereas my order took over 45 minutes. I know they have growing pains for being a new establishment, but there was literally no order in the kitchen, despite the manager, running back and forth, trying to serve people their food.
There problems reading and executing orders that appear on that screen. Unfortunately, a handful of orders, like mine were lost in their system. One of the grill cooks stepped and took charge in trying to expedite the backed up orders. It wasn’t until a couple of apologies and 20 minutes later before I got my food.
When things are smaller, the preparation has to be more precise, especially that for the burger patties, fried chicken patties and onion rings. The onion was thin for the onion rings, so they were easily to overcook and make the breading extra crispy while drying out the onion itself. I wasn’t able to taste the onion, just the seasoned breading that was dipped into the spicy ghost ranch dressing.
The same can be said about the fried chicken burger. It had a thin slice of chicken that was breaded night and thick. The result was a nice and crunchy exterior with a slightly dry piece of chicken.
The Boston Mushroom slider looked impressive as the burger patty extended beyond the edge of the bun. But the bun itself was a bit dry, giving me that sense that it was not fresh. That taste and texture detracted my enjoyment of the burger itself.
One saving grace was their ice cream (or soft serve). It was rich and tasty. Can easily taste the chocolate hazelnut. Activated charcoal? Not so much.
Not a fan of this concept. I’m one who likes to take a nice big bite into a thick, juicy meat patty. These sliders just did not satiate my taste buds.
Chef/Owner Conrad Aguilar recently opened up this quaint neighborhood “farm to table” eatery serving dishes from his native Oaxaca to traditional Mexican and American fare. In addition, the chef hopes to slowly incorporate more dishes from different parts of Central and South Americas. Sourcing ingredients from local farms, Chef Aguilar prides himself in serving up delicious food from these ingredients.
A group of us shared some of the dishes he highly recommended, which included his take on Oaxacan dishes such as his Empanadas Oaxaca, which is made with a “corn dough” (as he called it) and stuffed with zucchini and topped with avocado salsa. These empanadas are then deep fried, yielding a crispy exterior and a lighter interior than what you get from empanadas made from flour that are either baked or deep fried. Nice touch. A style of empanada I’ve never experienced before. The avocado salsa is flavorful and pairs well with the empanadas and the greens that come on the side.
Dark Mole Oaxaca has that nice, rich and smoky flavor from the roasted guajillo peppers used in the mole sauce and the sesame seeds sprinkled on top.
The Carnitas Plate was quite tasty, and I enjoy the crispiness of the exterior of the chunks of carnitas.
The chef makes a nice version of lomo saltado. Order some rice to stir in some of that tasty sauce.
Of course, a meal is not complete without dessert, and we noshed on a flan and the arroz con leche, which is really good. We couldn’t stop digging into it.
Really enjoyed the food here, and the staff is very attentive.