Uncle T’s Sangwich store co-owner Clinton Ellison III, left, and chef Thomas J. Montoya talks concerning the concept of ​​opening a brand new restaurant in Rio Rancho; Open since June, Uncle T’s has provided clients a singular tackle traditional sandwiches, in addition to soups and small desserts.
(Stephen Montoya/Rio Rancho Observer)

There is a new “sangwich” store within the Metropolis of Imaginative and prescient that goals to serve up a lot good meals that it will make you name you Uncle.

Uncle T’s Sangwich, Stews & Espresso opened its doorways at 1520 Deborah Street, Suite O.

in June and has been constructing on the shopper base ever since.

Co-owners are Rio Rancho native Clinton Ellison III and Albuquerque head chef Thomas J. The brainchild of Montoya, Uncle T’s began out as an concept for a meals truck, however shortly advanced right into a full-service restaurant.

“We wished so as to add some native selection to the meals scene,” Alison mentioned. “I grew up and lived right here, and I wished to ship the kind of meals that I assumed was served right here.”

He mentioned he thought there was a possibility down the highway to open a restaurant, however discovered that Uncle T’s place was simply cheaper.

“We nonetheless need to supply a meals truck, however we discovered a deal at this location and we couldn’t be happier,” he mentioned. “We initially checked out a spot on the south (boulevard), however the development scared us as a result of we’re simply beginning out and we do not have a longtime clientele.”

Uncle T’s head chef and co-owner Thomas J. Montoya prepares brisket sandwiches within the kitchen on the newly opened restaurant.
(Stephen Montoya/Rio Rancho Observer)

Alison and Montoya started the renovation on the 1,800-square-foot area, utilizing reclaimed wooden to embellish the partitions.

Montoya, who takes care of a lot of the kitchen duties, mentioned the couple purchased all new kitchen gear and invested no matter they might to make Uncle T’s a actuality.

Alison and Montoya are not any strangers to the restaurant enterprise both. The 2 spent a few years working in numerous capacities at a number of eating places in Albuquerque, with Montoya being educated within the culinary arts.

“It is completely different now as a result of the buck stays with us as homeowners, the place we each labored earlier than,” Alison mentioned. “Now every thing falls on us, and we need to make a very good impression. I imply, to have the ability to do this is sort of a dream come true.”

Montoya mentioned he created the menu for Uncle T’s for particular sandwiches and soups that locals will not discover anyplace else within the metropolis.

“We attempt to do every thing from scratch as a lot as potential,” he mentioned. “At first, we have been going to do a chalkboard menu and go daily, however then we determined to make a small menu of fixed staples.”

Montoya mentioned there’ll nonetheless be a chalkboard menu primarily based on what’s in season, however now the restaurant has a set record of things clients can depend on.

Montoya mentioned her favourite is the chicken-salad croissant.

“We get a recent croissant, add a hen salad constituted of recent rotisserie hen, walnuts, grapefruit, combined bell peppers and recent alfalfa sprouts,” he mentioned. “It turned my favourite as a result of it is everybody’s favourite.”

For now, Alison and Montoya are the one staff within the kitchen with an assistant who is known as in once in a while.

“We’re trying ahead to increasing extra workers sooner or later, however for now it is simply us operating the present,” Alison mentioned.

This brisket sandwich is an instance of Uncle T’s Meal.

Uncle T’s plans for enlargement aren’t simply within the kitchen: Alison and Montoya hope to develop the restaurant’s hours and add a breakfast menu within the fall.

“We need to do some brunch down the road and perhaps even do some dinner and wine pairings,” Alison mentioned.

He mentioned the imaginative and prescient of the restaurant is to have the ability to host personal occasions and cater for the large events that come by way of Rio Rancho.

For now, Uncle T’s focus is on delivering a singular Cengwich expertise to every new buyer.

Montoya mentioned the distinction between a sandwich and a ceviche is {that a} sandwich is made with love and a sandwich is simply stuff thrown on bread.

“We grew up with our grandmothers calling them Sangwiches,” Montoya mentioned. “I do not actually know the place it got here from, however when he made us a Sangwich, we felt the love and that is what we need to really feel for our clients.”

Uncle T’s hours are Monday by way of Saturday from 10 a.m. to three p.m., and is closed on Sundays.



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