Tag: Williams

Thumb Flat   Picture of the Week

With a basic knowledge of native Arizona plants and observational skills, it’s easy to tell what elevation you’re at in our state. Maybe only Florida is easier because the entire state is below 350′. I’ve written before about how State 48 has all but two of the world’s climate zones; sub-tropic and tundra permafrost. So all you have to do is look at the bush you’re standing next to you for a clue.

For example, compare last week’s picture to the one that I posted today. The tall ponderosa pines you see in Yellow Field thrive at altitudes over 6,500 feet. While the pinion pine in this week’s image—Thumb Flat—is the dominant plant between 5,000 and the appearance of tall pines. My rule is only a rough generalization because there are microclimate pockets all across the state. I can name two places off the top of my head as examples; Palm Canyon in the KOFA Range south of Quartzite and the east slope of the Poachie Range south of Wikiup. The state’s only native palms grow in a mountainside crevice at the first location, and the latter has saguaro and pinion pine intermingling on its slopes.

When Queen Anne and I visited Williams, it was only natural as we drove down the south slope of the dormant volcano to see ponderosa pine replaced with stands of juniper. As the White Horse Lake Road descended even lower, the juniper became sparser. By the time we reached Thumb Flat—as it’s called on the map—individual trees had stood alone in the wildflower-covered fields.

Thumb Flat - A beautiful alligator juniper stands in a wildflower covered field.
Thumb Flat – A beautiful alligator juniper stands in a wildflower-covered field.

Here I spotted this beautiful alligator juniper, which made me stop Archie and get its portrait. I think this specimen would be a prized possession in anyone’s garden. Probably the only reason this tree isn’t already in somebody’s front yard is that it’s in the middle of the Kaibab National Forest.

In this week’s featured image that I call Thumb Flat, I like how the foreground is darker in color from being in the shade of a cloud. It contrasts nicely against the bright white background cumulus clouds. The wildflowers are the same as in last week’s image, but you can see how much more dull they are when they’re not in direct sunlight. In this case that’s OK because they’re not the subject here—this week, they’re only playing a ‘walk-on’ part.

You can see a larger version of Thumb Flat on its Web Page by clicking here. Next week, we turn onto another side road, so come back and see where that road ends.

Until next time — jw

P.S. If the picture is not showing up in your email version of this post, you can click on the article title (Thumb Flat) to open the Web version of this post.

Yellow Field Picture of the Week

The four roads out of Williams, Arizona, point to the four compass directions. To the east and west is Interstate 40—the modern-day version of Route 66 and even older trails that the First Nation People used. To the north is Arizona Route 64—the busiest route to the Grand Canyon. The least traveled road goes south and is Coconino County Route 73, or Perkinsville Road. This is the back road that we’re using for this month’s project.

If you’ve never heard of the town of Perkinsville, it’s understandable. It’s been a ghost town ever since its lime quarry shut down in the 1950s. Several families still live in the Perkinsville area, but its biggest claim to fame is the Verde Canyon Railroad stop, where they turn the train around. Also, if you’ve ever bought Arizona red flagstone, it comes from neighboring quarries between Drake and here.

To get to our road, you take 4th Street south from downtown Williams, to where it changes name at the town’s edge. The paved two-lane road winds through Cataract Canyon past a handsome masonry dam and reservoir. The railroad built it to supply water for the steam trains, and the name, Santa Fe Reservoir, has stuck. Shortly after, the road climbs up and over the east shoulder of Bill Williams Mountain, and you’re quickly in a ponderosa pine forest.

Within minutes you reach the road’s crest, and open pastures appear. Here you’ll see hiking trail signs that direct you to a trail that climbs to the mountain’s 9253-foot summit—should that be something on your bucket list. Further along, there’s another side road that goes to the Williams Ski Area. I didn’t even know that Williams had a ski area.

As Anne and I drove along the downhill slope, juniper replaced the tall pines, and large fields of yellow wildflowers were all around us. The good rains that we’ve had this summer have been beneficial for the flowers. We continued south on CR 73 until we turned east onto White Horse Lake Road. We were out after a weekend of rain, and although its surface is packed gravel, it’s navigable even for a 2wd sedan.

Yellow Field - The abundant monsoon rains that we've had have been especially good for the wildflowers.
Yellow Field – The abundant monsoon rains that we’ve had have been perfect for the wildflowers.

Since the flowers were so profuse, I wanted to take their picture with the sunlight beaming down on them, but a cumulus cloud got in the way every time I stopped Archie. I played this cat-and-mouse game several times before I captured this week’s featured image. I call it Yellow Field. I don’t know the flower’s actual name, but it’s the same weed we’ve been spraying for the past month in our yard. Wildflowers is weeds—who’d have thunk?

You can see a larger version of Yellow Field on its Web Page by clicking here. Next week, we’ll show more of the scenery we found on White Horse Lake Road. Come back then.

Until next time — jw

Red Raven Restaurant – Williams, Arizona Restaurant Review

Most of our photo outings are day trips, but when we go too far away, we spend the night with the Patels. That means eating on the road. Usually, dinner out, and If the motel doesn’t provide waffles, then breakfast too. That was the case on our recent Williams trip.

My default reference is Trip Advisor to find a decent place to eat. I’ve even contributed a couple of reviews. When I looked up a place for dinner in Williams, their top-rated restaurant was the Red Raven. With a bit of effort and a couple of mouse clicks, I pulled up their dinner menu on my screen. Right off the top, I found two dishes that I enjoy listed under house specialties; Filet Oscar and Grilled Duck Breast (I’d order duck more often, but when I do, Anne—in her best Daffy Duck voice—says, “Thatssh Dishspickable.”). With items like that on the menu, we had dinner sorted before we jumped into Archie.

Ambiance

The first unusual thing was at Red Raven’s front door. It was locked with a note above a doorbell that read, “Please Ring for Service.” After you ring—sometimes twice—a hostess greets you outside. I don’t know if this is their standard modus operandi or a Covid 19 thing, but it works well. After your greeter politely asks a couple of questions—party number, reservations—they find a table and usher you inside. Right away, you see that although the ceiling is above the two-story arched windows, it’s a small room with a limited number of tables. Managing the door this way reduces unnecessary tourist traffic—like people wanting to use the bathroom.

The dining room takes up the entire width of the brick building, and the tables are spaced apart in three rows. The wall bottoms are wainscoted with a pleasant green beadboard. The plastered walls above the chair-rail are painted a soft yellow—buttercup or custard if you’re into that sort of thing. High and well out of reach is a plate rail with china and other trinkets tastefully displayed. The hanging artwork resembles a Pairs bistro. Missing from the décor are novelty signs with folksy sayings, and there isn’t a single TV anywhere. Once you’re seated at your table, you’ll notice that the staff is all women. The waitresses wear classic French bistro aprons, and the hostess is the manager doing double duty.

Menu

The menu provides several choices for appetizers, salads, specialties, grilled entrees, and plates of pasta. Their wine list is impressive for a small place. It includes several choices for each grape varietal, so it covers several pages. They have a good selection of beer on tap, including some from the local Williams craft brewery.

I was first attracted to the Filet Oscar. Traditionally it’s a veal dish topped with crab meat, asparagus, and béarnaise sauce. Veal has become persona-non-grata these days, so the chef substituted beef filet in its place. It’s been years since I’ve had any version of Oscar, but then I saw the price. Knowing that we needed gas money to get home, I ordered a New York strip with a side of béarnaise instead. I like to compare with my own. From the list of sides, I chose a couple of things I’ve never had; Southwest Pilaf and Tempura battered Broccolini. Anne also went with a New York strip but smothered hers with mushrooms in a Worcestershire and white wine sauce accompanied with mashed potatoes and vegetables.

Our Meals

Anne started with a house salad and vinaigrette dressing. It looked green and fresh. I had the daily soup, which they called Hot Italian Sausage and Vegetable puree. I’m familiar with the Italian Wedding version with a clear broth, but this looked like a lumpy split pea. It didn’t taste like that. The sausage was spicy, and the creamy puree was delicious. I soon annoyed the rest of the guests with my slurping and spoon, trying to scrape every drop out of the bowl.

Next, the mains came out looking appetizing on the plate. Our 8oz steaks were cut in European style—sliced thin with all of the fat trimmed off—more like a cutlet than a chop. I prefer my steaks twice as thick because thinner cuts are often overcooked. Not a problem here. The chef grilled both our steaks a perfect medium-rare. They had good flavor but sadly was a bit on the tough side. I enjoyed the sauce, which was very tangy, just like I make mine. If I had a gripe, it would be with the pilaf. Calling a dish Southwest means that it ran into a jalapeno at least once. My serving was simple pilaf. Anne said that her steak was as she ordered it, but she thought the potatoes were loose.

I usually skip dessert, but Anne insisted on a menu. The Queen picks her deserts by how many times the word chocolate appears in the description. She found one. Chocolate, on top of chocolate, wrapped in chocolate, then run over with a chocolate truck. There was enough cocoa to satiate her because she let me have a bite and took leftovers home in a box.

Conclusion

I can’t entirely agree with rating a restaurant with stars or forks. It’s an obscure concept and doesn’t translate into real-world experiences (especially if it’s an unknown review, like me), so I will do something different. There are no Michelin Star restaurants in Arizona, but we’ve been lucky enough to dine at a few in San Francisco. Nominating a place for a Michelin Star will be my high bar. At the scales other ends, I’m want to use a well-known but mediocre restaurant. I’m using Applebee’s for this review because we’ve all eaten there, and I’ll go to Applebee’s again if there’s nothing better. To me, Applebee’s is … meh!

So, I think that the Red Raven is a few notches above our standard because of its atmosphere, imaginative menus, preparation (the food is cooked in-house), taste, and service. It is not at the Michelin level (yet?), and I agree with the Trip Advisor reviewers. With some improvements, we could stop qualifying our recommendations by saying: “It’s a great restaurant—for Williams.”

Until next time — jw

Red Raven – lunch till 2:00 dinner starts a 5:00.

Grand Canyon Hotel Picture of the Week

Almost two centuries ago, a peculiar group of men earned a living by hunting and trapping wild game in the mountain west. That’s right; they were the Mountain Men. Although they were legendary, there were only about a thousand of them, and their heyday only lasted 20 years. They preferred pack mules to people, so they traveled alone. One of these men was exceptional and was admired even among his peers. They called him Ol’ Bill Williams.

The Arizona historian—Marshall Tremble—describes Bill as a 6 foot, skinny redhead with a high-pitched voice and a peculiar walk—more of a stagger. His Osage wife must have had olfactory problems because even his cronies complained that he should take a bath once in a while. I didn’t find any references about Bill’s Arizona travels, but he must have impressed many Arizonans because our state has a trail, an annual gathering, a river, a mountain, and a town named in his honor. That town is the anchor for our October project—Williams, Arizona.

Williams is another railroad town along Arizona’s northern east/west corridor. First Nation people, trappers, railroads, and dust bowl migrants stopped here because there’s water. It’s located on the Colorado Plateau about an hour west of the Flagstaff volcanoes. A few miles west of Williams, you quickly descend into the transition zone and the grasslands around Ash Fork.

Sultana Bar - Williams has a couple of proper dive-bars right out of a Micky Spillane novel.
Sultana Bar – Williams has a couple of proper dive bars right out of a Micky Spillane novel.

The current attraction of Williams today is Route 66 memorabilia. Shops line the historic downtown area selling posters, t-shirts, car signs, and other useless trinkets of that ilk. But that’s not what we’ll be concentrating on this month. I’ve already covered that in our Seligman series. Besides, I’ve already said that Route 66 may have already jumped the shark. Car stuff was important for my generation, and maybe the one following us. Millennials don’t seem interested in cars or property. Owning a car was our independence. To them, it’s a ball and chain.

Williams began as a railroad town on one of the busiest routes in the country. It also has a couple of exciting spurs. One that goes past my house into Phoenix and another that runs to the Grand Canyon. Santa Fe built that line to lure eastern tourists into seeing the park. That ride is still famous today, and passengers get dumped at the El Tovar Hotel. If you had deep pockets, you could hop a train at Grand Central Station and stay in two of Arizona’s historic hotels—the Railroad Hotel in Williams and El Tovar at the canyon.

Grand Canyon Hotel - The historic Grand Canyon Hotel's neon sign lights up a couple of blocks in downtown Williams.
Grand Canyon Hotel – The historic Grand Canyon Hotel’s neon sign lights up a couple of blocks in downtown Williams.

As I said already, I’m not going to focus (get it?) on the Route 66 stuff this month, but I couldn’t help myself when I saw the historic and bright neon lights—ooh, shiny. I love them, especially when they’re not working completely. So that explains this week’s featured image that I call Grand Canyon Hotel (or should it be H tel). I’m not sure that I’d stay there. It would be like staying at Miss Kitty’s Long Branch Saloon—dancing girls, cards, drunks, and gunfights all night long. The sign is the brightest on the street, and it casts its red glow for blocks.

Also, in the lower-left corner of the photo, you can see the Red Raven’s awning. Trip Advisor rates it the top restaurant in Williams. Queen Anne and I had a wonderful meal there. It’s a bit pricy but better than the rest of the burger-and-fries joints in town. I’ll write a complete review if you’re interested—that means begging me in the comments.

You can see a larger version of Grand Canyon Hotel on its Web Page by clicking here. Next week, we’ll start our tour of the Williams area, and you can see what we found. Come back then.

Until next time — jw