Rosita's Place
Thanks to my friends at AZ Bitters Lab who recommended Rosita's Place. Casual, nice margaritas and a well-executed menu. It's a new favorite Mexican restaurant, and I'm still thinking about the machaca enchilada with chili verde.
Andreoli Italian Grocer
This Italian grocer, deli and restaurant offers fantastic authentic dishes, desserts, sandwiches, freshly baked bread, and housemade salumi. It's hard to decide between ordering a favorite off the menu or daily specials like grilled calamari, branzino or spaghetti vongole. And I never leave without doing a little shopping to take home quality ingredients such as pasta, veal chops, wine, imported Italian pantry items or a box of Italian pastries.
Welcome Chicken + Donuts
With a nice start to the day as a guest panelist at the PRSA Phoenix Table Talk Media Breakfast, I finally had the opportunity to visit Welcome Chicken and Donuts. We live in the NW Valley, so I took advantage of being out and about early, and its proximity, to cross another must-get-to spot off my list. Chef Michael Babcock of Welcome Diner opened WC+D with a focused menu featuring Asian-style fried chicken (sauce options include Vietnamese, Korean, and Japanese) and donuts (classics such as glazed or cake, and premium such as key lime or cajeta mesquite). Alas, I was half an hour early for the fried chicken, which isn't served until 10:30 a.m., but I certainly didn't leave disappointed.
From left to right starting with the top:
- Kaffir and matcha, Thai tea and Arnold Palmer, Double Chocolate, Chocolate Glazed
- Almond Butter and Jelly Glazed, Apple Fritter, Classic Glazed, Chocolate Chip Cookie Dough
- Honey Butter Almond, Classic Glazed, Chocolate Glazed, Strawberry Balsamic.
And what did I try first? The Almond Butter and Jelly Glazed, a decadent combination of rich, nutty filling and tangy, fruity icing.
Earnest in Chandler
Photo Credit: Earnest
Last year, upscale dining spot Cork revamped its décor and menu. Co-owner Danielle Morris, Executive Pastry Chef and restauranteur, wanted to appeal to a regular clientele, not just a special occasion crowd, and re-opened it as Earnest. Recently I was invited to try the new menu, and made a reservation for my first visit. “Comfort food, redefined” is the tagline and the atmosphere befits this description with clean-lined wood furniture, dark colors, a chalkboard wall, and a striking wine case. Warmly welcomed by the affable General Manager, Winston de la Cruz, we are seated at a cozy banquette and table awash with the warm light of the setting sun. “Would you like to start with bubbly?” asks Scott, our wise waiter. We’ll soon find out he has many more smart decisions in store as we are treated to the dishes, wine pairings, and cocktails to come.
Former sous chef Sean Williamson is now the Executive Chef and while he has kept many menu favorites, he has also added his own, such as the excellent country pate. The effervescence of the sparkling wine cuts through the richness of the creamy chicken liver pate studded with chunks of bacon, making this a perfect beginning to our meal. Next, spinach salad elevated by the sweetness of apple and the textural crunch of corn nuts is crowned with a crispy soft-boiled egg, its yolk joining with the bacon vinaigrette to create the perfect dressing. After a palate cleanser of blood orange sorbet, we move on to equally delicious entrees. Scott pours a Spanish Garnacha as we savor a juicy double-cut pork chop garnished with whole grain mustard and applesauce and served on a bed of sausage and cheddar potatoes, and the Wednesday special, fantastic, perfectly-seasoned fried chicken in a crunchy, craggy crust served with asparagus and tempura avocado. The two sides change weekly, but I’d be happy to have that tempura avocado as a permanent addition. And how can we refuse dessert? Especially when it’s cinnamon bread pudding with caramel and crème fraiche ice cream strewn with colorful edible petals and a sophisticated crème brulee take on PB&J with pâté de fruit and honey-roasted peanuts, both paired with a glass of Tokaji.
With Sean manning the bar, cocktails don’t disappoint either. We sip on well-crafted libations and try the Revival (a tequila cocktail), a rum Manhattan, Last Word (one of my favorite classics), and a decadent Espresso Martini to finish. A bonus was the opportunity to sit down with Chef Sean, Assistant Pastry Chef Alyssa, and Winston after the meal and learn more about this engaging group of talent. A friendly team, skillful chef, excellent cocktails, and perfect service. We’ll be back. I just wish they were in my neighborhood so I could be a regular. Especially on Wednesdays.
Summer Specials at Earnest include Throwback Thursday featuring their most popular Cork (and Earnest) dishes. Also, children 12 and under eat free with the purchase of one adult entree (per child). For Kids Menu and Throwback Thursday specials, view online at Earnest/events or call 480-883-3773 to make reservations.
This was a complimentary media invite.
Pointe Hilton Squaw Peak Resort - Rico's American Grill and Hole-in-The-Wall
Entrance to Rico's American Grill at Pointe Hilton Squaw Peak
Last night, I joined fellow media professionals as we were invited to meet the new Executive Chef at Pointe Hilton Squaw Peak's two restaurants - Rico’s American Grill and Hole-In-The-Wall. This beautiful all-suite resort takes its name from nearby Squaw Peak and its location at the base of the Phoenix Mountain Preserve. In January of this year, Executive Chef Rebecca Tillman, an Arizona native, became the new Executive Chef of the property. We stepped into Rico's - a bright and airy restaurant that serves breakfast, lunch, and dinner - and were greeted with a refreshing tray of Pomegranate Punch cocktails made with Grey Goose vodka, cane syrup, lemon, POM, pineapple, and ginger ale. I had a chance to chat with Chef Rebecca (whose resume includes the Arizona Biltmore Resort & Spa in Phoenix, Destination Kohler in Wisconsin, and The Biltmore Estate in Asheville, NC) about her locally-sourced and seasonal focus to the menu as we sampled a few of her delicious dishes. We were also introduced to Resort General Manager Jon, who recently moved from Hawaii, as he told us about some of the changes, including a new vegetable garden, and why he's excited to join the team.
Next, we were escorted to their second restaurant. The resort grounds were described to us on our golf cart journey - 563 suites, 48,000 square feet of meeting and social event space, and a four-acre water park for family fun - as we pulled up to theirsouthwestern-themed BBQ restaurant, Hole-in-The-Wall. I had been to Rico's a couple of years ago, but this tucked-away secret was new to me. There was no mistaking what's on the menu as we passed by the smokers at the entrance of this restaurant that was once a 1940s ranch house. Here, as we moseyed up to the bar, we were welcomed by Chris as he mixed up cocktails, including a Moonshine Beer Crawl with blackberry moonshine, lemonade, strawberry and Blue Moon beer. Snacking on chopped brisket sliders with crispy onions and fried green tomato BLTs with pimento cheese, I had a chance to talk to Senior Sous Chef Shaun Rago about the menu, his bbq tips, and the peppers and tomatoes he is growing on site.
Thanks you to Chef Tillman, Chef Rago, Chris, Jon, Robert, Tami, Barbara, and Tessa for a great introduction. Looking forward to a return visit!
Pointe Hilton Squaw Peak Resort is located at 7677 North 16th Street, Phoenix, Arizona 85020
This was a complimentary media invite.
Arizona Restaurant Week at Geordie's at the Wrigley Mansion
We had friends visiting from Seattle, Washington who are not only former owners of a wine shop, but worked in the historic preservation field. What better spot to bring them for Arizona Restaurant Week than Geordie's Steak (with its award-winning wine list) at the historical Wrigley Mansion and its stunning sunset vistas. You can't beat the gorgeous view and the RW menu had a nice selection of options. We started with cocktails on the patio before moving inside to dinner. My favorite of the choices was the rich lobster bisque to start and the crispy chicken Milanese for the entree.
Pig's head feast at Bink's Scottsdale
Last night we joined 4 adventurous food-loving friends for a special-order pig head dinner at Bink's Scottsdale. One week's advance notice is required for the main course to be ordered from The Meat Shop. The dinner costs $180 and includes an abundance of side dishes to accompany the rich roasted pork and delicious crackly skin. With 6 of us, the cost was $30 each, and our meal could have easily fed 10. In fact, we all took home bags weighty with leftovers. Combine it with Rich Heider's wonderful cocktails and you have yourself quite a feast!
DeSoto Central Market
I had a fun afternoon with my friend Suzanne checking out the recently opened DeSoto Central Market, enjoying cocktails at the DCM Bar with Jillian, oysters and Sancerre at Walrus and the Pearl (opens at 3 pm), and delicious Southern-inspired eats at Chef Stephen Jones' Yard Bird + the Larder (opens at 11 am).
Lunch at Clever Koi
Although we eat out quite frequently, with the number of great restaurants in the Phoenix area, I have a list of must-visits that gets longer every year. Clever Koi, which opened in December of 2013, has been on that list for quite a while. I was a big fan of Chef Jared Porter when he was at The Parlor (and even chose to Spotlight it in AZ Wine Lifestyle) and excited to hear he would be changing gears and cooking up modern Asian. I had since heard good things about this collaboration with Joseph Absolor and co-owners Joshua James and Nicholas Campisano, so when my friend Angela suggested Clever Koi for an overdue lunch date, I didn't hesitate. The lunch features are limited but delicious. There is a Build Your Own noodle bowl or stir-fry with plenty of vegetable, noodle, rice, and protein options. Two fried dumpling choices (creamy goat cheese with sweet ginger-scented beets or the "crispy pig face" filled with tender flavorful pork) and buns (pork belly on a steamed bun or chicken on a kimchi waffle) round out the menu. What did we order? Everything of course, and we loved it. To this casual but creative Asian fare, add Joshua James' excellent craft cocktails and great service from Ralph (who coincidentally I had just met at Nook), and it's a winning combination. I'm looking forward to a return visit for dinner to do some more dining and drinking exploration.
Insider's View at Different Pointe of View
Photos by Jenelle Bonifield of Food & Lifestyles
After another memorable evening at Different Pointe of View last month, I realized I had never been to one of their Insider View dinner series. I've seen pictures, friends have raved, and I know they sell out quickly, so when I saw there was only one remaining for this 2015 spring season - with Franck-Lin Dalle of Château de Campuget - I picked up the phone and made reservations. Well, after attending my first one, all I can say is I've been missing out. At $99 a person they are well worth it - starting with a wine reception and passed hors d'oeuvres, followed by a 3-course dinner prepared tableside by Executive Chef Anthony DeMuro, and dessert, all while surrounded by the stunning views and city lights as seen high atop North Mountain. Each dinner of the series is limited to just 12 guests and hosted by executive chef Anthony DeMuro and a featured vineyard owner or winemaker. On this night, it was a pleasure to chat with Franck-Lin and learn more about Château de Campuget, a producer of Rhône Valley Grands Vins. My dinner date was Jenelle Bonified of Food & Lifestyles. Not only is she a good friend, but also a food-lover and talented photographer.
The menu:
- Chateau de Campuget Tradition Rosé poured with passed appetizers of lobster bisque, shrimp on brioche, and baby artichoke hearts.
- 1753 Viognier paired with Dover sole and asparagus.
- Tradition Red (Syrah, Grenache, Mourvèdre) paired with lamb and herbed lentils.
- La Sommeliere syrah paired with braised short rib and polenta.
- Dessert trio of chocolate, raspberry, and pistachio
Join us on our evening's culinary adventures:
For details on the Fall 2015 to Spring 2016 Insider's View dates and wineries, visit this link for details.
Nook Kitchen
When my friend Luke Detraz invited me to a cocktail and menu sampling at a place that has been on my must-visit list, Nook Kitchen in Arcadia, I didn't hesitate to say yes. I met Luke when we were co-judges at a USBG cocktail competition and since he's a gifted mixologist himself, I knew I was in for a treat. His collaboration with Nook's talented cocktail master and sommelier Matt Wohleb did not disappoint. Arriving at Nook, I loved the comfortable, casual feel. The linear space was lined by cozy booths on one side and a bar anchored by a wood-fired pizza oven on the other. In addition to the excellent craft cocktail menu, Frank Vairo's (former owner of Amaro Pizzeria) neighborhood restaurant also features an extensive wine list and familiar, yet elevated, Italian fare with Chef Nick LaRosa in the kitchen. I couldn't wait to dive in. My eye was drawn right away to the inventive "Peking Duck" cocktail and it was a winner - duck fat-infused Booker's with Canton Ginger, five-spice simple syrup, lemon and lime. I'm a fan of the subtle richness fat-washing imparts to spirits, and here it was perfectly executed. Unfamiliar with this technique? Learn more here. With that first cocktail, we were ushered into a delightful afternoon of imbibing including the "Seasonal Sidecar" (cognac, Yellow Chartreuse, carrot simple syrup, and lemon), "Thai Fighter" (Charbay Tahitian Vanilla Rum, coconut simple syrup, Fever-Tree ginger beer, and lime) and "Messicano" (tequila, mezcal, Fernet Branca, espresso, orange).
To accompany the wonderful cocktails, we took the advice of our knowledgeable waiter Ralph and ordered crispy arancini filled with house-pulled mozzarella and served with pomodoro and balsamic reduction, Porco e Funghi pizza (mozzarella, parmesan, sausage, and mushrooms) with Ralph's suggestion of spicy soppressata, and juicy Chicken Marsala embellished with sherry mushrooms and Grand Marnier. My friends Kirti and Kristy were also invitees, and at Kirti's instigation I *had* to add the poutine with fries, mozzarella curd, and gravy with the indulgent options of braised short rib and a fried egg. We thought we were full until Ralph insisted on bringing one of his favorites for dessert - Tracy Dempsey's affogato with chocolate budino, lemon ice cream, chocolate crumble, and espresso. As we sat at the table chatting with affable owner Frank, he finished off a perfect experience by introducing us to two elusive and new-to-me amari from Matt's hand-picked selections: Guillaumette Genepi and Nardini Bassano Tagliatella. After such a nice first impression, what would I recommend? All of it. Get down to Nook and see for yourself.
This was a complimentary media invite.
Bootleggers Modern American Smokehouse
Monday night I was back at Bootleggers for my third time as a guest on Arizona Cocktail Hour. We recorded in the private room at Bootleggers on Shea, and we were certainly spoiled!. Between the four of us, we feasted on the signature bacon board with five different types of house-cured bacon, spicy jam, mustard, pickles and cheesy bread; wood-grilled salmon with cauliflower puree and warm tortillas; tender hickory-smoked brisket and coleslaw; creamy 4-cheese mac 'n cheese; grilled asparagus with parmesan and lemon zest; and the juicy Bootlegger Burger stacked with Muenster cheese, whiskey onions, crimini mushrooms and slab bacon on a pretzel bun. I have to say, when we smelled that bacon board as it was set down, it took a lot of willpower to wait for a break break before diving in (where there may or may not have been some moonshine involved). After the show, I joined my husband at the bar for crispy shrimp and grits and cocktails. My favorite was the Phoenician made with with rye, Amaro Montenegro, Cocchi di Torino, AZ Bitters Lab mole bitters, and a garnish of smoked Luxardo cherry. Great service from bartender Paul rounded out another fun visit to a favorite spot.
Hana Japanese
For me, what makes a restaurant special is a creative menu utilizing high-quality ingredients, caring chef/owners who are proud and passionate about their craft, and a welcoming atmosphere that makes me happy the moment I walk in, and encourages me to return as soon as possible. Family-owned Hana is such a spot with this magical combination.
Read more in an article I orginally wrote for AZ Wine Lifestyle magazine in 2010: AZ Wine Lifestyle: A Flower Blooms in the Sonoran Desert
Different Pointe of View
We recently had friends visiting from Massachusetts, and I can't think of a better place to spoil them than with the delicious cuisine and beautiful view found at Different Pointe of View at the Hilton Tapatio Cliffs.
With talented Chef Anthony DeMuro helming the kitchen and Ian Cahill's thoughtful wine pairings, this is truly a special destination where the food lives up to the panoramic beauty of Arizona.
The Breadfruit: An Urban Escape to the Caribbean
My article from the Summer 2012 issue of AZ Wine Lifestyle.
A Sichuan feast at Miu's (now closed)
Miu's in Tempe was the best Sichuan I had had since moving from Boston. Sadly, it's now closed. A May 2013 visit:
