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.
Some of my current favorites: Happy Hour lobster salad with caviar and, on the regular menu, burrata with peach, speck, and pistachio crumble, roasted clams, and Fiore di Vitae cocktail.
Wednesday, July 19: Toro at the Fairmont Scottsdale Princess was another stop on assignment.
Located on the Scottsdale’s TPC course, the menu showcases the diverse flavors of South and Central America and its Japanese and Chinese-Peruvian influences. Here are some must-orders:
WorldClass black cod with miso-chipotle glaze, kabayaki sauce, grilled asparagus, daikon radish, and togarashi aioli:
Danmari Negroni (Roku gin, Trakal, Japanese sweet sake vermouth, bitter liqueur, Banane du Bresil, and Sakura bitters)
Grilled avocado with corn pico de gallo
Fried rice with butter-poached lobster and chorizo
Thursday, July 20: This was a busy day with three fun stops. First, was back to Arboleda for a special cocktail creation by Richie Moe, gambas pil pil, and smoked salmon on potato rösti with caviar and champagne cream.
Stop Two was the Grand Opening of Bourbon and Bones in Peoria. I’m pretty excited that the newest location of this upscale steakhouse is only a 10-minute drive.
A perfect ending to the day was an invitation to a fantastic mezcal dinner at Proof at Four Seasons Scottsdale Troon North. So glad Proof has brought back these cocktail dinners! We were all impressed with this menu by Chef Edgar, Pastry Chef Yudith, and cocktail pros Jackie and Autumn:
It's fall in Arizona, and that means prime patio dining weather with leisurely lunches, dazzling dinners and bountiful brunches. Of course, this is all enhanced by our beautiful vistas, such as the lush greens of the TPC Stadium Course and views of the McDowell Mountains found at Toro Latin Restaurant and Rum Bar.
Located in the TPC Clubhouse at The Fairmont Scottsdale Princess,aAAA Five Diamond luxury resort, Toro is a collaboration with celebrity chef Richard Sandoval and boasts a Pan Latin menu presenting Central and South American flavors with Asian accents.
Earlier this month, Toro (a personal favorite as I've mentioned here) hosted a media preview to introduce us to some of the new dishes. We were greeted with Misterioso Mimosas with champagne, vodka, fresh grapefruit juice and a dash of bitters, and Toro Signature Bloody Marys...
live music by Ritmo Latino (you can hear them on my video here)...
and Pan de Chango (first photo above) and Lemon-Buttermilk Pancake skewers.
General Manager Miljan Vidovic extended a warm welcome as we were seated. "Welcome to Toro. This is definitely my and Chef Fernando Fernandez' [Executive Chef of Toro] second home, we love it here. We are really excited to showcase our new brunch menu and what we have to offer. And don't forget, we're also home to over 150 rums."
Miljan Vidovic and Chef Fernandez
We were also introduced to other members of the extraordinary culinary team - Conor Favre, Executive Chef of the Fairmont Scottsdale Princess, Sara Garrant, the new Executive Chef of Bourbon Steak, Chef Fidencio Alatriste of Toro, and Executive Chef Forest Hamrick of La Hacienda.
Chefs Favre, Garrant, and Fernandez
Chefs Garrant, Fernandez, Alatriste, and Hamrick
We started with three inventive sushi rolls: Havana Roll with spicy crab, cucumber, avocado, caramelized plantains, and miso glaze topped with a thatch of fried potatoes; Acevichado with hamachi, kanpachi, avocado, jalapeno ponzu, and aji amarillo; and Surf and Turf with crab, tempura shrimp, cucumber, avocado, thinly-sliced NY strip, and truffle chimichurri with a churrasco aioli. Chef Fernandez told me the Acevichado is his favorite, but I couldn't decide - they were all uniquely delicious!
Our next plate brought Avocado Toast, always a crowd favorite, gussied up with charred corn, a fried egg, and a zesty chimichurri.
The Huevos Rancheros (or Huevos Divorciados since they were topped with both salsa verde and salsa roja) were the best I've ever had. I especially loved the handmade poblano corn tortillas and excellent salsas.
I tend to order from the savory side of the menu, but I'll be straying at Toro. The Churro French Toast made with cinnamon brioche was crunchy on the outside with a cinnamon-scented creamy center and drizzled with cajeta.
And of course, no visit to Toro is complete without the signature La Bomba dessert, a chocolate bowl filled with ice cream, cake, and cream cheese mousse finished with a trio of caramel, vanilla, and berry sauces,that comes with a show (you'll have to visit and order to find out for yourself!)
And here are two insider's tips: Visit any of the restaurants at Fairmont Scottsdale Princess, now through November 12, mention Fairmont Foodie Friends, and you'll receive a free appetizer or dessert. And if you like it fiery, be sure to ask for the off-menu house Special Sauce at Toro.
Brunch is available every Saturday and Sunday from 10:30 am to 2:30 pm. Find an extensive selection of craft cocktails (how about a Breakfast Old Fashioned?), favorites including frittatas, pancakes, and eggs Benedict, and unique fusion dishes on Toro's creative brunch menu.
A semi-weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in the Phoenix area.
Chef Matthew Eck's yellowfin tuna with mango, avocado, yuzu, Fresno chile, and microgreens on forbidden black rice cracker at Fifth Floor Pop-Ups
Wednesday, August 23: Two of my favorite chefs joined forces at Cartwright's Modern Cuisine for a "Food Without Borders" collaboration dinner. Cartwright's chef/owner Brett Vibber invited Chef Fidencio Alatriste of Toro Latin Restaurant & Rum Bar at the Fairmont Scottsdale Princess for a special dinner showcasing his Mexican roots. Look for a detailed recap, but here's a sneak peek, including a fabulous Niman Ranch NY strip with cilantro gorditas, mole poblano and pipian verde.
Thursday, August 24:Chef Matthew Eck, sous chef at The Mission Kierland, invited a group of media and fellow food-lovers to the launch of his new concept, Fifth Floor Pop-Ups. We gathered at sunset on the the Fifth Floor Skyview Lounge at The View at Cascade and were greeted with Arizona Sunset cocktails before diving into a wonderful dinner featuring Chula Seafood and Twisted Infusions Farm. This is just the type of spirit and passion that I feel makes our city such a great food mecca. Look for a full recap here on the website next week and follow along 5th_floor_pop_ups for future events.
Friday, August 25: We were back at Fabio on Fire, which I first visited last week (see that here). Once again, Fabio wowed us with his food and I think his rosemary foccacia with burrata, arugula, pacchino tomatoes, and olives might be my new favorite dish. A round of puffy, chewy, charred pizza dough was brushed with fragrant olive oil and rosemary and then topped with peppery argula and creamy burrata imported from Italy. I also loved the porcini mushroom ravioli special, so be sure to order that too if it's on the menu!
Monday, August 28: Would I like to spend my Monday night sampling cocktails at EVO (a favorite Old Town spot I've mentioned before). Why, of course! Six of us gathered at the bar for a media tasting as Jake Russell introduced us to his cocktail creations, along with Chef Steven Fowler's fantastic polpettini with grana padano and roasted mushroom pizzas.
La Paz
La Paz: As Jake shared with us, this is his version of a margarita. He told us how he tried 30 tequilas before deciding to barrel age one himself to get the right amount of oak. For this, he ages Corazón tequila and shakes it with Aperol and lime before finishing with an aromatic elderflower foam (nitrous oxide-whipped elderflower cordial, egg white, and lemon juice).
Limoncello Rosa. Jake starts with his housemade limoncello, fresh lemon juice, and gin. But there is also "pomegranate syrup on the bottom and soda water on top, so you want to make sure you give that drink a good swirl to mix it. It tastes light and refreshing but is also something you can drink dangerously." My kind of of drink.
Barrel Roll: This barrel-aged cocktail was started in February and inspired by a barrel-aged Manhattan. The addition of a Campari sphere makes this cocktail uniquely evolve - "it starts as a Manhattan, essentially, but as the Campari melts, it transforms into a Boulevardier."
Calling for Clarification: I had my first, and only (until now), clarified milk punch at Bitter and Twisted last year, so was impressed to see Jake serving this labor-intensive cocktail. Yes, milk is an ingredient but it undergoes a process where it becomes clarified or clear. Fascinating, right? You can read more about this centuries-old libation technique here. At EVO, Jake uses three kinds of rum - white, spiced, and overproof.
Bronze Boar: We finished our cocktail adventure with this spirit-forward cocktail made by mixing up Pig's Nose blended scotch with Luxardo Sangue Morlacco and a dash of Angostura bitters before pouring into an absinthe-rinsed glass.
EVO serves an Italian-inspired menu with a popular happy hour (4-7 pm). Night owls like me and industry pros love the late-night hours with Chef Fowler's full menu served until 1:30 am. EVO is located at 4175 N Goldwater Blvd, Scottsdale, AZ 85251. Menu: evoscottsdale.com
On the way home, my husband had to look at a property which happened to be right next door to Avanti, one of Phoenix' iconic Italian restaurants (it has been open for 43 years). He suddenly had a craving for carbonara, so in we went. I started with a Negroni, of course. My plan was for a light second dinner of carpaccio, but when I noticed the $27.95 lobster special, how could I say no? This summer special is a delicious bargain - a perfectly-cooked one-pound lobster cut in half and claws cracked for easy access, with soup or salad, garlic bread, pasta, and sauteed vegetables. Take advantage of this deal through the end of September. We also had great service - thank you Jerry!
On a recent lunch date with my friend Kelli, she suggested Toro at the Fairmont Scottsdale Princess as one of her favorite spots. She has great taste and I knew if she liked it, I would too. And Toro didn't disappoint. We visited on a rare rainy Arizona day (we'll be back to enjoy the patio and view of the golf course), and the interior was warm and inviting.
Although Toro opened in the fall of 2014 (replacing The Grill at the TPC Clubhouse) this was my first visit to this beautiful spot, a collaboration with celebrity chef, Richard Sandoval, with a menu featuring pan-Latin cuisine and a selection of over 150 rums. Of course, I had to start off with a cocktail - Trader Vic's Mai Tai made with Appleton silver and 12-year rums, orgeat (a floral almond syrup), and fresh lime.
I loved the creative lunch offerings with global influences and can't wait to return for dinner to explore more of the menu. Between the three of us, we shared a selection of appetizers, all of which I would order again: Hamachi tiradito with spicy-tart aguachile; creamy smoked swordfish pate topped with pickled Red Fresno peppers and paired with crunchy plantains; flavorful ground lamb anticuchos seasoned with garlic and mint and served with tzatziki; panko-crusted ham croquettes drizzled with an Asian mustard sauce.
Rum Old Fashioned with Ron Abuelo 7 Year Old Panama Rum
While I could make a meal of just grazing on dishes from the appetizers and "suviche" (ceviche + sushi) bar menus, the Toro Toro burger was another winner - juicy, perfectly medium-rare, and stacked high with Oaxaca cheese, bacon, and chipotle aioli.
Toro is also now home to one of my favorite desserts in North Scottsdale, the amazing avocado panna cotta. Smooth and silky, it was paired with fresh fruit, creamy dark chocolate, crème fraîche ice cream, and almond cookie crumble. What a combination! And my hot buttered rum was so good, that when my friend Kelli tried it, she immediately ordered one for herself. It was the perfect ending for a leisurely lunch on a cool rainy afternoon.
