By Patty Talahongva

    Nearly 21 years ago Richardson Browne opened his restaurant, one that would become a Valley landmark. On the northwest corner of 16th Street and Bethany Home Road, the dining establishment that carried his name became well known and loved for its New Mexico cuisine and being the “Home of the Original Green Chile Potato.”

    Even though fire destroyed the restaurant on July 17, Browne vows to rebuild with the same care and attention to detail that made Richardson’s the “go-to” place from the start.

 

The idea of Richardson’s was born in New Mexico. His parents had moved to Albuquerque and when Browne was in his early twenties he visited them.  That led to him also moving to the “Land of Enchantment,” where he worked in the restaurant business in the chic town of Santa Fe and really started to hone his love and appreciation of red and green chile.

    Once he opened Richardson’s in Phoenix he kept close ties to New Mexico. Food was grilled over pecan wood, chiles were roasted in a custom-made smoker and the menu featured All-American enchiladas: red, white and blue.

    Folks from the neighborhood came to eat as did professional athletes and politicians. Gov. Janet Napolitano, John Ashcroft and John McCain filled their bellies there, as did tribal chairmen and even President George W. Bush.

    Once Robert Mondavi, the winemaker, gave Browne an autographed print, which hung in the ladies room for a time. Browne’s long-time friend, Athia Hardt, says he took that home some time ago so it did not perish in the fire.

    Hardt says the fire was devastating to her friend. “He, initially, was in a lot of shock.” And days after the fire he was still worn out with all the decisions he had to make. “He’s committed to the restaurant,” she said. “Yes, he wants to rebuild, there’s a lot of things that must be considered.”

    As of press time, Browne was meeting with his staff of about 25 people and reassigning them to his other two restaurants—Dick’s Hideaway, which reopened on July 19, and Rokerij—so no one is quite out of work yet, she says. “They’re devastated,” she says of the staff, “they’re a bit of a family. They are all committed to continue and bring it back in some form.”

    One of the questions Browne is facing is whether to rebuild on the same site or move the restaurant. For now, he’s moved some of Richardson’s most popular menu items to his other restaurant, the Rokerij, at 6335 N. 16th St. A check of his Web site says “Richardson’s was unfortunately destroyed by fire on July 17, 2009.” It will take some time to meet with lawyers and make dozens of decisions on how to rebuild a lifetime of work but as Hardt says of her long-time friend, “He’ll come back.”