Write On Rubee

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.

Filtering by Tag: Atlas Bistro

RUBEE TUESDAY, May 10-16, 2016: La Boca, Super Chunk, Franco's, New Hong Kong, Uncle Sal's, Arcadia Premium, MixUp Bar

A recently launched weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.  

 Bartender TJ and General Manager Kyle Mason of La Bocca

Tuesday, May 10, 2016, Lunch:  After a media Arizona Restaurant Week preview where we were impressed with La Bocca Urban Pizzeria + Wine Bar, my friend Angel and I made plans to return for lunch. Cocktails were involved with a Vino Spritz for Angel, and a glass of Charles and Charles rosé and Corpse Reviver No. Blue for me.  Note: La Bocca now uses a Coravin system to offer guests higher-end wines by the glass without committing to a bottle. 

Angel ordered the Italian chicken salad sandwich, while my husband and I went with pizzas: The meat-heavy Bocca Trio for him and the brussels sprouts and pancetta pizza for me.  After three visits to La Bocca in the last month, I can tell we'll be spending a lot of time here. 

Wednesday, May 11, 2016, Lunch:  After a meeting with the Scottsdale Convention and Visitor's Bureau (I'm excited to announce I will be a regular contributor!) I had to stop at Super Chunk Sweets and Treats in Old Town Scottsdale to pick up sandwiches.  While this award-winning shop run by husband and wife team Country and Sergio Velador is stocked with delicious sweets, pastries, cookies, candy, ice cream, and fabulous popcorn, I'm also in love with the sandwiches on their addictive foccacia. 

Wednesday, May 12, 2016, Dinner: If you're a regular reader (and I hope you are!), you'll know that Franco's Italian Caffe is one of our  favorite restaurants in the Valley.  I wrote my first article singing the praises of Franco's in 2013, and we've been back countless times since.  This visit was with two other couples and, as always, it was a memorable night of delicious food, fine Italian wines, and great company.  

Thursday, May 12, 2016, Dinner:  Another highlight this past week was joining some wonderful friends, Chef Bob and Ross of Bitter and Twisted, AZ Republic Dining Critic Dom, and Margo and Grant, along with new friends, for a Cantonese feast at New Hong Kong.   

Friday, May 13, 2016: After celebrating my friend Jenelle's photography award at LDV Wine Gallery, we stopped in for an old-school Italian meal at Uncle Sal's.  I went with my usual order: Veal Fiorentina (pounded breaded veal  cutlets with spinach and a pernod cream sauce). 

Saturday, May 14: 2016: Acardia Premium. En route to dinner, I stopped by to pick up a package I had ordered at Arcadia Premium (along with these Arizona-made cocktail mixers). This gem of a store is stocked with an amazing selection of wine, beer,  cheese, charcuterie, and other artisan items  including some of my favorite Arizona products. And if you live in the area, there's another bonus - they deliver! 

Saturday, May 14, 2016: Atlas Bistro is another favorite that has been mentioned more than once on this site.  On this visit we were joined by our friends of Super Chunk (mentioned above) and AZ Bitters Lab.  Thank you to our generous friends for the wine selection they brought to this BYOB restaurant.  This place consistently impresses.  

Foie gras with strawberries, pickled rhubarb, strawberry-rhubarb jam, and black pepper granola

Sunday, May 16, 2016:  One of the Valley's best cocktail masters, Charlie Zeiler, is leaving the Mix Up Bar at the Royal Palms.  See a prior interview here about this talented gent.  We couldn't let that happen without saying goodbye.  His amazing cocktail creations will be sorely missed.  Congratulations Charlie and much success on your new adventure! 

Check back next week as my plans include Miracle Mile Deli, St. Francis, The Herb Box at the Colony,  and Talavera at the Four Seasons. 

Restaurant Week at Atlas Bistro

We had made a reservation for Atlas Bistro weeks ago, forgetting that our plans fell on a Saturday night of Fall Arizona Restaurant Week.   Would there be a limited menu or a lapse in service from a sold-out crowd?  No, not at Atlas Bistro. In fact it was a happy surprise that their idea of Restaurant Week specials is to offer their entire menu as a 3-course prix-fixe of $44 with your choice of one dish from each course. I can definitively say that this is the best Restaurant Week dining we've ever enjoyed.  So many mouth-watering options, how to choose? 

I would love Atlas Bistro even if they weren't BYOB, but that just makes the experience even more stellar.  Thanks to our friends of AZ Bitters Lab, who brought some special bottles from their collection to add to the Page Springs 2008 Glomski that I contributed: 2002 André Clouet Champagne Brut Millésimé, 2008 Domaine du Moulin (Hervé Villemade) CourCheverny Petits Acacia, 1998 Chateau Musar, and for dessert, a 1998 Maculan Torcolato.

Our delicious evening of creative, elegant dishes included:

  • Hudson Valley Foie Gras Pate, Wild Oregon Huckleberries, Candied Walnuts, Grapes, Celery, Granola, Balsamic, Huckleberry Coulis
  • Hawaiian Big Eye Tuna, Whipped Avocado, Togarashi Rice Sticks, Pickled Enoki Mushrooms, Scallions, Radish, Serrano, Ginger Emulsion
  • Golden Beets, Roth Kase Blue Cheese, Fennel, Vidalia Onion Brûlée, Swiss Chard, Rye Berries, Smoked Buttermilk, Red Beet Vinaigrette
  • Flagstaff Lobster Mushroom Ragout, Soft Poached Farm Egg, Shaved Toast, Tarragon, and an amazing Brown Butter Hollandaise Emulsion
  • Wild Hawaiian Hebi Spearfish, Pearled Cous Cous, Za’atar Shiitakes, Asparagus, Braised Leeks, Harissa, Charred Radicchio, Grapefruit Salsa
  • Australian Wagyu Hanger Steak, Citrus Cured Yolk, Red Lentils, Tempura Mushrooms, Broccoli, Curry Cauliflower, Shishitos, Black Mustard Demi-Glace 

We opted to add an additional cheese course and dessert ("Stoned” Cheesecake Mousse, Nectarine Marmalade, Peach Coulis, Honey Fennel Pollen Crème Fraiche, Graham Cracker Crumbs) and the kitchen generously sent out two more sweet treats (Chocolate Torte with Dulce de Leche, Huckleberries, and Lime Anglaise and the “P.B. & J.” – Peanut Butter Trio with Cookies, Powdered & Brittle along with Cherry Jelly, Dried Cherries and Toast Foam).  It was a perfect evening of harmonious flavors, art on a plate, and wonderful service from start to finish.  In fact, before we had even finished dessert, we had made reservations for a return visit.

For pictures of our first visit, visit this link.