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Southern Hospitality Rules The Roost At Jim Clayton's Wild Goose Restaurant.
By Rebecca Cook
AN OCCUPATIONAL DELIGHT--one sometimes worth far more than
fancy linen tablecloths and the latest innovation in haute cuisine--is
stumbling upon a restaurant hitherto unknown. Sometimes I'll find
out later that the place has been around for years, maybe even
has a devoted following that would just as soon prefer I keep
the kind word under my hat. Naturally, I'm compelled to spill
the beans...in this case, the red beans with rice.
The Wild Goose, a tiny restaurant with big dreams and an even
bigger heart, is one such establishment, located on the west side
of town near A Mountain. In business off and on since 1990, The
Wild Goose is the inspiration of owner Jim Clayton, an entrepreneur
with an indefatigable spirit and no end of vision for all that
his modest operation might some day become.
Somewhat off the beaten track (it's unlikely you'd ever happen
by unless you lived in or were visiting the residential neighborhood
just off Mission Road and 22nd Street), The Wild Goose specializes
in Old Southern-style cooking. Tthis translates to barbecue (ribs
and chicken), fried catfish, the aforementioned red beans and
rice, mustard greens, cornbread and, in a deferential nod to the
Southwest, a few Mexican-food items. (One warning: Although there's
a set menu, all items are not always available. If you have your
heart set on something in particular, better call ahead to see
if it's being served that day.)
Clayton comes to Tucson by way of San Diego, and before that,
Louisiana, where he no doubt first encountered Southern cuisine
at its finest. His restaurant may be lacking in some amenities,
but genuine warmth and hospitality are not among them. If you
like funky and fairly tame dining adventures, pull up your chair
and sit for a spell at this local eatery.
"Welcome to The Wild Goose!" the proprietor greets
us at lunch one day. "Be sure to see what we have out back,"
he adds, gesturing to the rear of the building. "We have
a water fountain out there, you know. How 'bout some music?"
And he's off and running, taking good care of his only two customers
at the peak lunch hour. He thumbs through a collection of ancient-looking
record albums, settling on Nat King Cole. Soon we're listening
to the scratchy strains of the velvet-voiced crooner's "Am
I Blue?"
"I saw Cole at the Silver Slipper once," Clayton recalls.
"They had to work on one woman with smelling salts. She'd
asked him to say 'Baby,' and when he did, she passed out cold.
Yeah, they worked on her for a long time." Salad (always
and only served with iceberg lettuce, a few tomato wedges and
a pickly thousand island dressing) is served. Clayton, however,
has checked the progress of the rest of the meal and determines
that we have time for a quick tour of the rest of the establishment,
including the promised water fountain.
If we expected a stroll across a flagstone patio with lots of
leafy greenery and a burbling water fountain, we were soon surprised
to find that we were being shown much more than backyard landscaping.
As we looked over a definite work in progress, it soon became
obvious that we were privy to nothing less than Clayton's most
cherished dreams for The Wild Goose. His irrepressible good humor
and optimism as he points out the dangers of a small splintered
footbridge or a side area presently filled to capacity with all
manner of stuff that he hopes to develop into a small market and
florist shop. Oh, and he'd like to add on a nursery and, at the
same time, continue to develop his restaurant into the kind of
place where people frequently stop off to pick up dinner for the
family before making their way home at the end of the work day.
Meanwhile, back at our table, Nat croons on and the catfish is
ready, served today along with a helping of macaroni and cheese
and spicy stewed tomatoes. The catfish is remarkably good, crisp
with a barely sweet cornmeal coating, and served with a heaping
of tartar sauce. Neither side dish would bring raves, but the
homemade French fries that accompany my friend's cheeseburger
inspire jealousy.
On another occasion I sample the BBQ chicken, a hindquarter prepared
with just a smidgen of sauce added after all the grilling has
been done to avoid any unpleasant charring. The red beans and
rice are serviceable as well, although a spicier sausage might
have added more pizzazz. Cornbread muffins and peas were the side
dishes of the day, and both were satisfactory.
The piece de resistance was a glorious pecan pie, brought in
that day by the cook. Made with a ground pecan crust, a sweet,
rich filling laced with just a rumor of brandy and topped with
a slight drizzle of chocolate sauce, this was one lip-smacking
way to end a meal.
Replete with good home cooking, magnanimous hospitality and the
music of Nat King Cole, we take our leave of the singular experience
that is The Wild Goose. "Come back now," Clayton calls
after us. "Be sure and tell all your friends about us!"
I sure will, Jim.
The Wild Goose. 1844 W. San Marcos Blvd. 884-8214.
Open 11 a.m. to 7 p.m. Wednesday through Monday. Closed Tuesday.
Beer. Cash and local checks with guarantee card only. Menu items:
$1.75-$5.95.
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