Cheddar's Scratch Kitchen
American Restaurant and Southern Food Restaurant$$$$
Jefferson Commons, Albuquerque
"I had the dijon chicken and it was really good."(2 Tips)
"Try the salmon with bourbon, you won't regret it!!!"(3 Tips)
"The ribs and steak were awesome."(4 Tips)
"Chicken fried steak is delicious"(2 Tips)
43 Tips and reviewsFilter:
- ribs
- casual
- great value
- trendy
- bread pudding
- (11 more)
Sort:
- Popular
- Recent
TiJanuary 4, 2015One of my top favs. I have enjoyed Cheddar's in several different states and the food has not failed my yet. I love the: Queso w/Beef, Dijon Chicken, and the Broccoli and Cheese Casserole.
Antoine FowlerOctober 12, 2016The salmon with Bourbon sauce is the 💣! This place has hands down the best food for the best value! I love this place!- Heather Lawrence-BartelsMarch 19, 2016Ribs are great. Fish tacos were good too. The sweet heat chicken and shrimp was good. I had the dijon chicken and it was really good. Great waitstaff patient and super friendly.
Kathi MartinezMay 6, 2014Went at 11:00 and no wait. Service excellent and big portions. Steak came in tender and cooked perfectly. Ribs and shrimp awesome.
Stephen BosargeAugust 30, 2017Steak and chicken strips. Excellent. The bartender Nate here makes the best Painkiller around
Ginette MieraOctober 15, 2013Ribs & Tenders is the meal to eat!! Comes with 2 sides and is not expensive at all!!
Marlon LongMarch 6, 2016Here is a photo of the Maple bacon chicken sandwich. Look closely for the two pieces of maple bacon. Yep that is what they served me. Will never recommend and never be back! Total crap!
Marni BrakerMay 18, 2014They have deep fried cheese curds...only place outside of Wisconsin that I've found them.
Brock VernalOctober 13, 2014Get the blackened catfish. But, 4the price, u really can't get anything wrong/bad here
my parents fav, once a week I get spoiled at this home cooking eatery! ❤
Dollyfan NewMexicoJanuary 28, 2014ERIC had the blackened tilapia w mango salsa and shrimp with mashed potatoes and corn
Brian HancockSeptember 29, 2013Prices here are really good for this type of restaurant in this day and age
Maggie FloresOctober 9, 2014Food is great but server was horrid she should not have a job dealing with people.
Get a croissant it's only 79 cents and it's damn good!
Pat NietoNovember 17, 2013Food was good but had to wait 40 minutes just to get a drink will try one more time
FawnZillaJanuary 4, 2015Great food, but the wait is ridiculous! 2 sometimes 3 hours...per the hostess! They can be real snotty!
Steve HenaoDecember 29, 2013This place pretty much sucks. Cheap drinks may keep it alive for a while. Do not eat here.
55 Photos
Foursquare © 2024 Lovingly made in NYC, CHI, SEA & LA
Cheddar's Scratch Kitchen
4865 Pan American West Freeway
Albuquerque, NM 87109
United States
Albuquerque, NM 87109
United States
Cheddar’s Scratch Kitchen serves made-from-scratch goodness: Quality ingredients, prepared fresh in our kitchen. It’s the right way, not the easy way. Because it tastes better that way.
Open until 9:00 PM (Show more)
- Mon–Sun
- 11:00 AM–9:00 PM
(505) 345-0829
See More
You might also like
- 6.9
"The Berry Burst Cider is light and very refreshing. The Corn fritters with bacon aioli are seriously delicious."
Shannon McCabe - 6.1
"The wings with 3 miles island sauce mmmmm good"
Tristen Kuban - 8.5
"Haven't had anything that wasn't good here. We usually order from the breakfast menu. French toast very good. Love the blueberry pancakes. Not as clean as it was on our last visits in July."
Debra Stallings
Places people like to go after Cheddar's Scratch Kitchen
- 8.7
"Good variety of snacks. Friendly and helpful staff. Clean bathrooms and theater. Good variety of movies."
Danielle Perkins - 7.6
"Good mall, although it can get REALLY crowded which can be a hassle. Offers a nice variety or clothing, shoes, novelty, and other shops as well as multiple restaurants. Oh and they offer free wifi!"
Estevan Tafoya - 8.0
"Fresh Hawaiian poke on Friday and Saturdays. A quarter pound is a good lunch portion, so grab a fork and get ready for everyone to ask you where got it from."
John Gonzales
