The first thing you’ll notice as you drive up to Waldo’s BBQ is the aroma of ribs being smoked on an outside smoker. Once inside, you’ll be overwhelmed by the spectacular view of the airport, taxiway, and scenic desert vista as you relax on the oversized couches, while snacking on your favorite appetizer. In fact, it’s not uncommon to watch a plane land, and then taxi right up to Waldo’s to fly-in for a mouth-watering pork pulled sandwich complete with Waldo’s homemade sweet or hot sauces!

Waldo’s BBQ first opened in Mesa, Arizona in the winter of 1993. Clay Caldwell, a family pig farmer from Snowflake, came up with the idea for Waldo’s (hey, you have to do something with all of those pigs!) and partnered with Frank Estadt in the spring of 2005. Branching out, the pig-duo have opened other locations in Arizona, including the airport location in Lake Havasu City.

Ashley Huff, a Havasu native, serves as the general manager for the local Waldo’s after beginning her relationship with Waldo’s as a supplier of firewood for their smokers. Ashley pointed out that their most popular dishes are the pulled pork and baby back ribs, followed closely by their catfish prepared to your taste. Most of the smoked meats cook a full 15-20 hours; if the mesquite smoked meats smell great when you’re there, then plan to stop back tomorrow when they’ll be serving the fall-off-the-bone meats that have been cooking all night!

A full bar features half-off drinks daily from 3-7 p.m. And the hearty portions combined with the endless side dishes guarantees that you won’t leave hungry! Call ahead for larger groups and remember, Waldo’s BBQ provides quality catering services!

Open 10:30 am – 9 pm Friday & Saturday — 10:30 am – 8 pm Sunday-Thursday.

Editors Pick.

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#1 Shugrues
The Crème Brulee
Not an entrée but about the best desert we can think of that is not to be missed!. Vanilla bean custard about ¾” deep in the dish. It is served cold. When served, they sprinkle sugar on top and melt it with a hand held torch to make for a crispy top crust. Break through the top with a spoon and scoop up some custard and a piece of the carmelized sugar top crust. Delightful! $9

#2 College Street#1
Pastrami On Rye
New York Pastrami, Swiss Cheese, Spicy Cabbage Chow Chow, and Thousand Island on Rye oven baked with your choice of sides. $10.99! Try it with a pint of beer!

#3 Humbertos
Machaca And Egg Burrito #27
Spiced and dried beef re-hydrated and pounded tender then pan fried with onions and bell peppers mixed with eggs and wrapped in a tortilla. An authentic, delicious breakfast. $4.84

#4 Marios
Chicken Marsala
Marsala wine sauce with mushrooms & herbs topped with breaded chicken breast. Choice of pasta and includes endless bread sticks and salad. $14.95

#5 Sonora Tacos Y Mariscos
Shrimp Ceviche Tostada
Diced fresh fish marinated in lemon lime juice, tossed with onions, cilantro, jalapeno and seasoning. Served with homemade tortilla chips. $3.99. Thats right only $3.99

Most boaters’ know, driving down Industrial Blvd. to launch your boat at Windsor, that Campbell Cove 1-Stop is a very convenient place to put fuel in your boat, you will find ice and most importantly, the “boat wrapped” fresh deli sandwiches for a day out on the lake. The boat wrap is essential to keeping your sandwich from becoming soggy in your ice chest before you get a chance to enjoy it. Boater or not, local’s know that this is a great place to pick up breakfast or lunch on the north side of town.

You can choose from a menu of pre-designed sandwiches or customize your own by checking the boxes on the little build sheet for your sandwich, wrap, or chef salad. It’s the same way with breakfast burritos. Freshly sliced deli meats, rolls and breads from Someplace Special fresh vegetables and an abundance of toppings and condiments makes for one of the best places to eat, whether you’re in a hurry or not. Inside the convenience store, you will be able to pair your sandwich up with your favorite soft drink, energy drink, or iced tea as well as other delicious snacks.

Campbell Cove 1-Stop has a number of tables to enjoy your breakfast or lunch or pick it up to go. Located on Industrial Blvd. between Kiowa and London Bridge Road, they are open 7 days a week from 6 AM to 4 PM. You can even call ahead at 928-854-6608 to pre-order your food to go.

So, why would you want to grill a corned beef? You’ll add a lot more flavor to the meat than simply boiling it will. Also, you get a piece of brisket that isn’t boiled mush. Grilled corned beef is denser and has a much better texture. The first step in grilling your corned beef is to soak the beef for about 30 minutes per pound and no less than 2 hours. This soaking will need to be done with warm water or the salt will not dissolve effectively. You may choose to place the corned beef in a pot of water and set it on your stove over a low heat (about 140°f) for the soaking time.You also need to change the water every hour and rinse the corned beef off when you change the water. Save the last batch of water to boil your cabbage and potatoes. (Use some of the drippings from the grilling to add extra flavor). Let the corned beef cool to at least room temperature before grilling. With the corned beef soaked and rinsed, you can apply the seasonings.

Corned beef is sold with a spice packet. You can use it or mix up a rub of your own. Use coarsely cracked black pepper, cracked coriander seeds, onion powder, thyme, paprika, garlic powder and cayenne. You can save yourself the time and just use John Henry’s™ Mohave Garlic Pepper Gold. You’ll want to grill your corned beef for about 1 to 2 hours at a low temperature (about 250°f). Charcoal and hardwoods will give you better flavors but you can use a gas grill. I prefer using the Big Green Egg for this St. Patrick’s Day favorite. Regardless, use the indirect grilling method and a drip pan under the corned beef. Grill until the internal temperature of the meat reaches more than 165°f. While grilling you want to MOP the corned beef every 30 minutes. Use some of the rub you prepared with equal parts of water, oil and vinegar to makes something similar to a salad dressing. This will keep the meat moist and also help drain out any additional salt left behind. By mopping with seasonings from the rub you continue to add that great flavor to the corned beef. If you introduce some smoke to the process you’ll add even more flavor.

Just get near the open door and the wonderful smells of an Italian kitchen draw you inside where you are greated by a friendly smile and delightful atmosphere. It only takes one visit to become a part of the La Vita Dolce family! Family owned and operated, chances are you’ll run into father daughter co-owners Robbie and Monique Day greeting, serving, and plating food, providing a friendly, fun place to dine on authentic Italian recipes.

Opened in February of 2010, La Vita Dolce delivers a robust menu of one-of-a-kind Italian dishes that they have become famous for: white wine chicken marsella, lobster raviolis, shrimp scampi, veal parmesan, manicotti and a full selection of Italian wines as well as some great Northern California wines. Salads, soups, pizzas and hot or cold sandwiches also appear on the menu. Like many people trying to raise a family in a healthy environment, Robbie moved his family to Lake Havasu City from the hustle and bustle of Orange County, California in 1993, after selling his chain of pizzerias.  Being the boom days, many people were rolling in the dough of the Havasu real estate and building market. Robbie was no different, jumping in as a general contractor building homes in Mohave County.

But Robbie had another type of dough on his mind, and with marinara sauce running through his veins, the idea of opening an authentic Italian Bistro was never far from his thoughts. After studying the authentic New York style pizzas of the Big Apple, Robbie perfected the dough, the right combination of cheeses, and of course, the signature marinara sauce. A La Vita Dolce New York style “pie” is as close as you can get to New York style without hopping a flight to La Guardia! Half off happy-hour appetizer specials in the bar from 3-6 include calamari, crab stuffed mushrooms mushrooms, roasted red pepper hummus and a spectacular artichoke-spinach dip. Then stick around for a great dinner. In the mood for a steak? Try the Filet with Lobster Ravioli. Tender and very flavorful. Pair it  with the Erath Pinot Noir, talk about setting the hook. You will become a regular.

Friday and Saturday evenings feature live music, with live jazz accentuating patrons experiences on Sundays from 4-7 pm. Stop by for the fine Italian dining in an Italian Bistro setting and chances are you’ll end up with Robbie or Monique at your table, helping you share the good life! The Good Life: That’s La Vita Dolce—Italian food with a modern ambiance. Open 7-days a week, 3 pm to 10 pm Sun to Thur and 3 pm to 11 pm Fri and Sat. Located along Restaurant Row at 231 Swanson Avenue in Lake Havasu City. Call ahead for food orders: 928-680-5885

Driving south on Hwy. 95 you’re sure to notice the Southside Laundromat–a great place to do laundry– and slurp down the best sub sandwiches in town! At the laundromat? Okay, not the laundromat, but right next door. They say good things come in small packages—and that describes Panarel- li’s—fresh made authentic subs, quiches, breakfast bagels, and salads–all contained in the small building adjacent to the Southside Laundromat. The only thing small about this place is the building: Panarelli’s food is big on taste with portions large enough to satisfy the biggest appetite! Choose from Pepper Steak, Pastrami, Meatball, or Veggie subs and a variety of salads. One bite and you’ll be back for your favorite sub sandwich. A variety of fruit-flavored smoothies and soft drinks provides the perfect beverage to compliment your meal. Subs so stuffed with good ingredients that you’re sure to spill it on your shirt (that’s why there’s a laundry next door). Hey, doing laundry never tasted so good! Ready to Eat?: Located at 2837 Maricopa Avenue,  Panarelli’s is serving up fine food 7 days a week from 8 a.m. to 7 p.m. (3 p.m. on Sunday). While there, ask for Jenna, the best sub sandwich maker in town! Hey, they deliver—928-505-SUBS

Editors Pick.

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Havasu meals via Facebook
or email editor@itswhatsnow.com

#1 Chili Charlies
Chili Verde Chimi

Order one of the chimis for only $7.95, ask for it Chili Verde Style and you wont be dissapointed. this burrito is deep fried, loaded and covered in enchilada sauce and cheese. Served with sour cream, guacamole and rice.

#2 McKees’
Corn Beef & Cabbage Soup

Walking into and Irsh pub and grill you know they have to have some good corn beef and cabbage and Mckees does not dissapoint. The soup will litterally warm you to the bone.  Have a half soup and sandwich for only $3.95!

#3 Javalina Cantina
Blackened Sea Scallop Salad

Try this salad tossed with field greens, caramelized onions, papaya, tomatoes, pecans and bleu cheese with cilantro lime vinaigrette dressing. $13.99 #4 Gallaghers Roasted Turkey Grinder Roasted smoked turkey breast sautéed with our original jalapeno slaw in a grilled wheat hoagie with melted provolone. $8.95

#5 Sho Gun
Fatty Loh

Avocado stuffed with Spicy Crab and Spicy Tuna, Tempura Fried. A fried Sushi lovers dream Sushi.