Speaking of changes, I barely recognized Laredo's Tex-West Grill & Cantina during a recent visit, an improvement that can be credited to new chef Alex Weidt's galvanizing efforts. He's remade old dishes to good effect, and added nearly two dozen new ones, notable for their lively flavors and good looks. I loved the bibb lettuce leaves filled with barely seared tuna, avocado and hot-hot pickled jalapeño. Thin slices of beef brisket, brushed with a smoky barbecue sauce and stacked high on little buns, make for a don't-miss slider. A turkey club goes Tex-Mex with tasty results, and a chile rub does great things to mahi mahi tacos cooled by a sharp pineapple salsa. Weidt even grills up a memorable burger. Kudos to owner WKC Restaurants (which also manages the neighboring McCoy's Public House) for hiring Weidt; he's made all the difference.
By Rick Nelson
Star Tribune
 June 3rd, 2009