- Kat Robinson
- DINNER: Strips of Chicken, Supreme Nachos at Master Chef
You gotta hand it to any restaurant that’s managed to stay in business for 42 years. There have to be reasons for people to keep coming back. In the case of Harrison’s Master Chef, I believe it’s a combination of friendly service, free salsa and the siren song of free delivery.
Dropped in late on a Saturday night, about 15 minutes until closing time (we were unaware the restaurant closed so early). We stared dumbly at the menu on the wall for a few moments — it had been a long day. There was a great big picture menu of Mexican favorites on the counter, but somehow I wasn’t drawn in. I wanted something that would stick to my ribs. So I asked.