RUBEE TUESDAY: Bobby-Q BBQ, PHOENIX Magazine Best Fest, Anhelo, Wren & Wolf, Compa Spirits Dinner at Chilte
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.
Beef Wellington (with WorldClass Devesa beef tenderloin) for two with whipped Parmesan potatoes and demi-glace at Wren &Wolf
Friday, August 4: Bobby-Q BBQ (Phoenix). I couldn't recall my most recent visit to this place (the last time I went to a Bobby-Q was at the Biltmore location), but it’s one of my dad's favorite spots, and I’ll be bringing my parents back pronto! (You can also watch my video reel here).
While the picturesque brick-walled patio with its corner fountain is as inviting as ever, the interior has almost doubled in size. The side bar has been converted to a second dining room, making it an ideal location for large parties and private events.
Of course, there’s award-winning BBQ, but I also discovered a great new cocktail list (like my Passion Fruit Mai Tai to wash down smoked chicken wings), daily specials like Fish Fry Friday, and creamy caramel pecan cheesecake.
I’m already planning to return on a Sunday afternoon with mom and dad.
Saturday, August 5: PHOENIX magazine Best Fest. This is the second year for this fun food festival hosted by PHOENIX magazine to celebrate the people and businesses in the magazine's annual Best of Valley issue. Click the photo below to watch my video reel.
Afterwards, we stopped by Anhelo (downtown Phoenix) for a cocktail. Loved the Diega Bonita with Mexican Diega Rosa gin, Belle de Brillet, lavender honey, and cava.
Chef-owner Ivan Jacobo also spoiled us with some new dishes from that night’s tasting menu (one of Arizona’s best dining experiences - I’ll be sharing photos from our upcoming dinner reservation): Spot prawn tart, pasta carbonara with mascarpone, crispy prosciutto, and egg yolks whipped with bacon fat, and his silky chawanmushi with lemon bubbles and caviar (which has since become a signature dish).
Wren & Wolf (downtown Phoenix). Earlier in the week, we had made reservations when WorldClass had let me know that they had flown in gorgeous Argentine truffles. Executive chef Ivan Gonzalez always creates something spectacular with their ingredients, and he hit it out of the park once again. We put our dinner choices in his hands and were spoiled with roasted bone marrow topped with A5 Wagyu and WorldClass caviar and black truffles, and Za’atar man’ouche stuffed with gouda and showered with more truffles.
For our main: His famous Beef Wellington (with WorldClass Devesa beef tenderloin) for two with whipped Parmesan potatoes and rich demi-glace. What a feast!
Sunday, August 6: Chilte (downtown Phoenix). I had been wanting to return to Chilte ever since this first visit, and the Compa Spirits dinner was the perfect excuse.
And what a dinner it was with a power team of three innovative talents - executive chef Lawrence Smith, guest mixologist Arlene Bean (MercBar, Highball), and Abel Arriaga, founder of Compa Spirits.
Guest mixologist Arlene Bean of Highball and MercBar
Compa Spirits seeks out boutique distillers and wineries throughout Mexico, and Arlene’s cocktail creations made with these artisanal spirits and paired with Lawrence’s creative dishes was an outstanding experience.
Check out this spectacular menu!
Check back on next week’s Rubee Tuesday for visits to Paradise Valley Burger Company, a truffle dinner in the wine cellar at Lon’s at The Hermosa, and Last Course at Andaz.
