An Arizona-based food, beverage and travel writer since 2008, I launched this website in 2015 to document my culinary adventures, beverage escapades, gardening endeavors, and travel in the Phoenix area and beyond. Also find a comprehensive calendar of Phoenix-area food and drink-related events on my Events page.
A weekly feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
WorldClass Polanco caviar service at The Mick Brasserie
Friday, July 21: Sugar Bowl (Old Town Scottsdale). One of my assignments brought us to this historic ice cream parlor and restaurant that opened in 1958. Loved the vibe (and strawberry malt and ice cream sundae). Our first visit, but we’ll be back!
Another assignment for the Scottsdale Visitors Guide was a great excuse to visit Richard Allison, beverage director at The House Brasserie (Old Town Scottsdale).
Wrapping up my Friday, we had a fun time (as always!) at Frasher’s Tavern. Thank you to chef-owner George Frasher, who had invited us to a special wine dinner where he cooked up some Rao-inspired dishes that he learned when they took over the Tavern for Super Bowl 2023.
Tuesday, July 25: TEXAZ Grill (Phoenix). We love this Phoenix institution, famous for its chicken fried steak, and need to come back more often. I also always order the fried okra, crispy jumbo shrimp, catfish, and peach pie a la mode.
Wednesday, July 26: I love when assignments bring to me see some of my favorite talents, like sommelier Nick Padua at Course (Scottsdale). You can also read about Course in my SOMM Journal column.
Our last stop was The Mick Brasserie, one of our favorite Scottsdale spots, not only for the fantastic food, but for the wine program (be sure to ask beverage director Jeff to suggest pairings). We also picked up the wines we had purchased at their Argentina wine dinner.
Recommended dishes from their new summer menu: Chef’s Caviar Preparation of the Day with WorldClass Polanco Siberian Reserve caviar, creme fraiche with gribiche (hard-boiled eggs, cornichons, chives, and capers) with pickled shallots and grilled brioche.
36-hour foccacia, chilled crab salad, and shrimp toast:
Check back on next week’s Rubee Tuesday as I visit Renata’s Hearth at Arizona Biltmore resort, Tia Carmen at JW Marriott Desert Ridge, Bitter & Twisted, Italian Daugher, and CRUjiente Tacos.
My husband was born and raised in Texas, so it's no surprise that TEXAZ Grill is one of his favorite restaurants. Although I'm from New England, it's one of mine too. A few weeks ago as we drove by, after pointing out how busy my schedule is, Ernesto jokingly asked, "can you put me on your calendar for dinner at TEXAS Grill?" Serendipitously, a week later we received a gift certificate in the mail. How timely!
TEXAZ Grill has been welcoming guests since 1985 with a kitschy setting of colorful Texas memorabilia.
We were seated in a cozy booth and greeted by our friendly waitress Helena. After looking over the drink list which includes Texas spirits and a special Summer Drink menu, I ordered the Gulf Coast with Railean rum (San Leon, Texas), orange and pineapple juice, and a Galliano float and, later, the house sangria with Spanish brandy, red wine, and muddled fruit.
I love the fried okra here - creamy nuggets of okra in a crunchy Creole-spiced shell with a remoulade dipping sauce ($4.50). Another favorite appetizer is the beer-battered jumbo Gulf Shrimp which can be ordered for $3 apiece.
All entrees are served with buttermilk biscuits and rolls, a choice of salad (I like mine with the house mustard vinaigrette) or coleslaw, and a side of mashed potatoes with gravy or TEXAZ fries.
The star of the show here at TEXAZ is the chicken fried steak. What started as a Monday lunch special was so popular, it became the signature menu item. It's easy to see why. TEXAZ's version has all the hallmarks of a perfect chicken fried steak. Order this for dinner, and your plate will be draped by two golden pieces of tenderized top round steak in a seasoned buttermilk and flour batter, smothered in a blanket of peppery milk gravy, and served with skin-on mashed potatoes ($15). Tip: If this portion looks a little daunting, order the Little Tex for $12.25, which comes with one piece instead of two.
TEXAZ's other specialties include chicken-fried chicken, pork chops, fried catfish and steaks with USDA choice aged beef. The juicy prime rib smoked over pecan wood can be ordered as a 28-oz Mulligan cut, or the 23-oz regular cut ($23) as below.
All the desserts are made from family recipes. While bread pudding and pecan pie enticed us from the menu, my husband can never say no to the warm peach cobbler à lamode. On this visit, we also tried calas, and I would order this traditional New Orleans rice dessert again. Think rice pudding transformed into cakey cinnamon and nutmeg-scented dumplings, deep-fried, and sprinkled with powdered sugar.
TEXAZ also offers special Early Evening and Happy Hour menus, and be sure to check the website for nightly specials such as Friday's beer-battered cod.
TEXAZ serves lunch, dinner and Sunday brunch and is open seven days a week, 11 am to 10 pm. It is located at 6003 N 16th St, Phoenix, AZ 85016, phone (602) 248-7827. Don't miss next Wednesday, July 6, when they celebrate National Fried Chicken Day.
I received a complimentary media gift certificate.
A recently launched feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.
Etch at L'Auberge de Sedona
Monday, June 21. After a night at the Sedona Rouge to attend Mariposa's celebratory first year anniversary wine dinner, we headed home, but not without a stop at one of my favorite Sedona destinations, L'Auberge de Sedona with its idyllic creekside setting. Check back next week for a detailed recap under the Travel section.
Friday, June 24. Dinner plans included the best favorite chicken fried steak in town - at TEXAZ Grill, a beloved Phoenix institution for over 30 years. Click the photo below for details and more pictures.
Since we didn't dine out as often this week, I had a chance to do some home cooking, including quesadillas with Sonoran tortillas from Anita's in Tucson, local Arizona Homeboy's Verde, and homemade chili verde with Hatch chiles and tomatillos from my garden.
Check back next week when my plans include the Omni Scottsdale Resort at Montelucia, Bitter and Twisted Cocktail Parlour, Drexyl, Christopher's and Durant's.
