Ghost Ranch Modern Southwestern Cuisine Opens on August 27

Ghost Ranch to Bring Bold Flavors of The American Southwest to Tempe

(PRESS RELEASE)   Ghost Ranch: Modern Southwest Cuisine, the latest concept from restaurateur Aaron Chamberlin and his team, will debut in south Tempe on Monday, August 27. The modern Southwestern restaurant will serve hearty but healthful fare for lunch, dinner and weekend brunch, alongside a thoughtful selection of beer, wine and cocktails inspired by the multicultural history of Arizona, New Mexico, Texas and northern Mexico. 

Ghost Ranch will be the fourth restaurant from the Chamberlin Hospitality team, which also opened Tempe Public Market Cafe on the northeast corner of Rural and Warner and Taco Chelo in downtown Phoenix since January of this year. The newest venture is located at the same intersection as Tempe Public Market Cafe on the west end of the Landis Crossing shopping center. 

Drawing from the rich traditions of the Southwest, Ghost Ranch will combine the culinary talents of restaurateur Aaron Chamberlin and chefs Rene Andrade and Roberto Centeno. Both Andrade and Centeno join the team after working at top Valley restaurants and will draw from their experiences growing up and cooking with their families in Nogales, Mexico.

Andrade, Chamberlin, and Centeno

“One of my favorite things in the world is the smell of roasting chiles, and it was that smell that made me want to open up a restaurant that embodied the bold flavors of the Southwest,” said Chamberlin. “Rene and Roberto have such a deep understanding of the history, culture and flavors of the region -- they are the perfect talents to help make my dream a reality.”

Diners can look forward to digging into platters of enchiladas smothered in vibrant red and green chile served with sides of seasonal vegetables, sourced locally whenever possible. From the restaurant’s wood fired grill there will be hearty cowboy steaks with chimayo chile sauce and grilled trout. The menu will be rounded out with a seasonal soup and selection of fresh salads. Ghost Ranch: Modern Southwestern Cuisine will open to the public on Monday, August 27. For more about Ghost Ranch: Modern Southwest Cuisine, check out GhostRanchAZ.com.

Ghost Ranch: Modern Southwest Cuisine. Address: 1006 E. Warner Rd., Tempe, Arizona 85284.
Hours:
Mon. – Thurs: 11 am – 10 pm
Fri. : 11 am – 11 pm
Sat: 9 am - 11 pm
Sun.: 9 am - 9 pm

 

Top Female Grill Master Shares Her Summer Grilling Secrets for the At-Home Chef

From Fish & Veggies to Dessert, Chef Lisa Dahl Takes BBQing to the Next Level with a Few Easy Steps  

Sedona, Ariz. (PRESS RELEASE) – If you want to make your backyard a hotspot for entertaining this summer, one Arizona grill master is making it easy by offering tips and techniques for the at-home chef as well as fresh ideas for unlikely and unexpected foods to grill. 

Leave the hamburgers and hotdogs on the backburner, says notable Chef Lisa Dahl who has earned her spot as one of the country’s top female chefs and restaurateurs. With some major grilling competition wins under her belt and national TV appearances, most recently grilling against the likes of Bobby Flay, Dahl is all about fresh ingredients that are simply prepared and pack powerful flavor, especially when grilled.

Fresh seafood and local fruits and vegetables are all you need to elevate your grilling game and transform your backyard barbeque into a culinary fête, all with easy-to-follow recipes that can be quickly prepared and thrown right on the flame, no matter your skill level.

Grilled Ambrosia Bundles

Get in the Chef Dahl state-of-mind with some of her best-kept summer grilling recipes and techniques, including:

• Grilled Ambrosial Bundles: Meaning “refined” in Italian, Dahl’s typical bundles are exactly that with fontina-filled ambrosial grilled prosciutto-wrapped radicchio. Though, she’s got a slight twist for summer. “My summer version of this dish is my favorite. We start by taking a paring knife and cutting the core out of the radicchio to discard. Gently unpeel the outer leaves to separate without tearing. Lay the leaves open on a clean work surface and spread a generous dollop of fig jam to cover the inside cavity. Delicately mound a nice heaping of grated fontina cheese. Lay the sliced meat on work surface and place the radicchio on top. Fold the outer edges of radicchio to contain the filling inside like a cigar shape and gently wrap the Serrano ham neatly around the bundle and refrigerate to set. When ready to grill, lightly spray the bundles with EVO cooking spray. Place the lightly chilled radicchio bundles on grates of the grill until they’re nice and charred on one side. With tongs, carefully turn to roast all sides. When the ham is sizzling and the cheese filling is molten, transfer to your desired plate.” Finish the dish with a drizzle of balsamic reduction. If you’re throwing a party, you can also hold these in the oven at 200 degrees for 30 minutes before you serve.
   
• Grilled Loco Elote: Grilled corn-on-the-cob is a summer staple, but Chef Dahl is the queen of Loco Elote, which is her version of Mexican grilled corn. “You’ll start mixing a paste of mayo, lemon, garlic cayenne and one tablespoon of cheese in a small bowl. Place the corn on a shallow plate and slather the paste generously over the entire ear’s surface. Reserve enough cheese and all of the cilantro for the topping. Make sure that the grill rack is clean and the coals are hot with the flame tempered. Place the corn on the grill and leave in place until the initial side is nice and well-marked before turning. Continue rolling the surface of the corn until all sides are uniformly charred and browned. Carefully remove the corn from the grill and generously sprinkle with grated cheese and freshly chopped cilantro.” With this transformed version of Elote, you’ll have a standout appetizer side dish at your next pool party.
   
• Grilled Frutti Di Mare: A popular Italian dish meaning “Fruit of the Sea,” Frutti Di Mare is usually made with the freshest of seafood and served over pasta. Dahl’s version is campfire, gone gourmet. “My favorite thing about this dish is that the most difficult part is going to the grocery store. On a flat work surface, start by layering two 12-inch x 12-inch pieces of heavy-duty foil. Cut the fish into two-inch chunks, lightly salt and pepper. Next, throw in scallops and prawns and spoon a dollop of herbed garlic butter. Toss tomato pieces in a small bowl with a sprinkle of salt, pepper, oregano, a pinch of Chile flakes and EVO and toss them in the foil along with the capers lemon zest, coarsely chopped parsley, thyme and lemon slices. Splash a couple of tablespoons of white wine and tent the foil.” Grill the bundle on a hot flame for 15 to 20 minutes, carefully checking the foil to ensure the seafood is not overdone. The mix of juices and herbs season the seafood beautifully and it all comes together with a bouillabaisse-like consistency, instead of a creamy sauce as it’s traditionally made. Pair with crusty ciabatta bread and the rest of your Sauvignon Blanc and you’re ready to rock.
   
• Glorioso Peach Sundae: Instead of using apples and cinnamon for her Brown Betty, Dahl makes peaches and Amaretto cookies the star. “This recipe is one of my favorites as peaches are at the height of season. When picking peaches, you want to make sure they are firm and fragrant without being overly ripe. Cut the peaches into six slices and lightly spray them with EVO to prevent sticking. The key to this dish is having a grill surface that is nice and hot without scorching the peaches, so you want to cook over a medium flame to get a nice marking. With tongs, carefully flip until the peaches are soft with grill marks.” To finish the dessert, scoop one or two scoops of your favorite vanilla-bean gelato into the center of a bowl. Arrange the peaches in a sunflower shape around the mound. Pour olive oil over the gelato and drizzle the edges of the peaches with balsamic reduction. To finish, crumble Italian cookies over the dessert for an added crunch.

Glorioso Peach Sundae

“Grilling allows you to completely alter the flavor profile of any ingredient in just minutes by playing with different temperatures and techniques like caramelizing, charring or slow roasting. Seasoning, especially with citrus, rosemary or sage, adds instant zest and depth to the dish,” said Dahl. “The beauty of these recipes is they’re so versatile and can be done over a campfire out in the wilderness or at a backyard summer soiree.”

As the owner of four award-winning Sedona, Ariz. restaurants and two future restaurants opening later this year, Dahl has spent more than two decades pursuing her grilling passion at each of her restaurants that range in cuisine from classic Italian to upscale South American. A James Beard House-featured chef, Dahl is the largest restaurateur in Sedona, severing nearly 400,000 guests annually across her extraordinary restaurants, Dahl & Di Luca Ristorante Italiano, Cucina Rustica, Pisa Lisa and her newest, most buzzed-about addition, Mariposa Latin Inspired Grill.

For more information on Chef Lisa Dahl and Dahl Restaurant Group, visit https://dahlrestaurantgroup.com/.

Dahl Restaurant Group: Led by Owner and Executive Chef Lisa Dahl, Dahl Restaurant Group (DRG) welcomes nearly 400,000 guests annually across all four award-winning, Sedona, Ariz. restaurants including Dahl & Di Luca Ristorante Italiano, Cucina Rustica, Pisa Lisa and Mariposa Latin Inspired Grill. As the largest restaurant group in Sedona, DRG employs close to 250 people, many of whom have been with the company for more than 15 years. Each outstanding restaurant continues to garner prestigious, international recognition and ongoing accolades. Chef Dahl and her restaurants have been featured on The Food Network, Travel + Leisure, USA Today, The New York Times, Wine Spectator, Travel Channel, Huffington Post, MSN.com and Marie Claire, to name a few. DRG will open two additional restaurants, Butterfly Burger and a second Pisa Lisa location, in early 2019. For more information, visit DahlRestaurantGroup.com.

Arizona Restaurant Specials

The Hermosa Inn

COOL DINING IN LON’S UNDERGROUND WINE CELLAR:  Through September 16th, the hotel's signature restaurant will be opening its private subterranean wine cellar to offer a special tasting menu ($65++/person) along with a wine pairing option (additional $35/person). Cool (in every sense of the word), the cellar – kept at 57 degrees – is normally available only for private events, but will now be open for parties of two or more, Thursday through Sunday nights, but it can only be reserved within 7 days and by calling LON’s at 602.955.7878.

$49 THREE-COURSE SUMMER PRIX-FIXE MENU: Executive Chef Jeremy Pacheco offers a three-course prix-fixe menu for $49 at LON's offered through September 16th.

HACIENDA BRUNCH FOR TWO: For $32 per person, the Hacienda Brunch for Two features a shared starter, choice of two entrees or salads and two featured boozy beverages. New to the brunch cocktail menu are the colorful and refreshing Margs, ‘Mosas & Mules, the White Sangria, and red, yellow or green Marys with one of three infused AZ Mission vodkas and fresh tomato juice.

SIP AND SAVE ON SUNDAYS:  Enjoy summertime sipping savings on Sundays with 50% off on a generous selection of wines by the bottle, from 6:00 -9:00 p.m., exclusively in LON’s dining room. 

LON’S LAST DROP EXTENDED HAPPY HOUR: Through Labor Day, LON’s Last Drop celebrates summer with happy hour pricing from 4 p.m. to close, with reduced pricing on Arizona craft canned beer, wines on tap and draft cocktails, plus half-priced bar snacks. Carafe & Cellar is an incredible value for just $28, which boasts a board of artisan meats and cheeses ‘from the cellar’ accompanied by house-made pickles, grilled Noble bread and a carafe of wine on tap.

LON’s LAST DROP BBQ BOARD FOR TWO:  Savor the flavors of summer with a bountiful BBQ Board for two, offered exclusively in LON’s Last Drop through September 3rd. The board will feature a hearty rotation of house smoked favorites; such as pulled pork sliders, house smoked baby back ribs and sausages, plus side salads and more, for just $36. For $18, add a carafe of draft wine or a growler of draft beer for a great dining deal.

Hash Kitchen

• Bloody Wednesdays: Enjoy 50 percent off all Bloody Marys, all day—whether it's The Original, The Virgin, or the BYOBM (Build Your Own Bloody Mary) Bar—which includes more than 40 craft toppings for you to create the ultimate Bloody Mary. This special happens every Wednesday from now through October 1.
• “Bottomless” Mimosas: The craft "bottomless" mimosas will cure your thirst all summer long. Get single mimosa refills for only 1 cent when you buy your first for $9. Any flavor, any location, all day Monday-Friday (excluding holidays). Guava, ruby red grapefruit, blueberry and mango are just some of the options available.
• Mom Mondays: Every Monday through October 1 Hash Kitchen is offering moms and dads a deal on kids meals. Children under 12 eat free when an adult entrée is purchased (excluding holidays).

Hash Kitchen has two locations in Scottsdale. One at Gainey Village at 8777 N. Scottsdale Road and another at 14838 N. Frank Lloyd Wright BLVD. Another location in Arcadia and in Chandler are slated to open later this year. For more information on Hash Kitchen and these specials, visit them on Facebook @hashkitchenAZ or their website at Hashkitchen.com.

Different Pointe of View

Different Pointe of View, the award-winning mountaintop restaurant located 1,800 feet above the city at Pointe Hilton Tapatio Cliffs Resort, is offering locals an incredible dining deal this summer with its Summer Prix-Fixe Menu. The menu features a full three-course dinner for just $44 available June through September at Arizona’s longest running AAA Four Diamond restaurant. With floor-to-ceiling windows delivering dramatic views from every table in the dining room, guests can enjoy summer dining at a fantastic value from the comfort of the cool indoors with a back drop of the twinkling city lights and dramatic desert mountain landscape. The Summer Prix-Fixe Menu includes choice of an appetizer course, main course and dessert. For additional dining information and reservations call 602-866-6350 ext. 7200.

Liberty Station

Dining reservations can be made online at www.libertystationtavern.com or by calling 480-595-9930.  Restaurant hours unless otherwise noted above: Open daily 11:00 a.m.-9:00 p.m.; Happiest Hour 3:00 p.m.-6:00 p.m. daily. Address: 34522 N. Scottsdale Rd., Scottsdale. 

Market Street Kitchen

North Scottsdale’s popular Market Street Kitchen gives their regulars and new guests a reason to come in every day of the week! The restaurant just announced their “Taste of Summer” weekly specials:

SUNDAY — Kids 12 and under eat free with the purchase of an adult entrée
MONDAY — All You Can Eat Fried Chicken from 5:00 p.m.-close for just $19
TUESDAY — Designated as “Burger Day,” burgers are half off all day
WEDNESDAY — “Woodfired Wednesday” features a Rotisserie Chicken entrée and a beer or wine for just $19 from 5:00 p.m. to close
THURSDAY — “Pasta Night” includes a bowl of pasta for $19, plus a free select bottle of wine
FRIDAY AND SATURDAY — Half bottles of wine under $100 with purchase of a Prime Rib entrée ($34)

Market Street Kitchen also offers extended summer time hours for everyday “Happiest Hour” from 3:00 p.m. to 7:00 p.m. in the bar. Reservations by calling 480-278-7044 or online at www.marketstreetkitchen.com

TEXAZ Grill

TEXAZ Grill chef & owner Steve Freidkin has developed a special menu of summertime lunch favorites available for only $9.50, including Grilled Chicken Caesar Salad; Fish Tacos featuring grilled cod, shredded cabbage and chipotle tartar sauce, or a Turkey Wrap with avocado, bacon, lettuce, red onion, and tomato.  Beat the summer heat with three new refreshing summer cocktails that incorporate Texas liquors, including Tito's Handmade Vodka in Karen's Citrus Cooler and Railean Rum in the TEXAZ Twister.

Summer Lunch Specials offered Monday - Saturday (11 am - 4 pm). Summer Cocktails are available 7 days a week. Where: 6003 N. 16th St., Phoenix, AZ 85016. 602.248.STAR (7827). www.texazgrill.com

Sauce

Back by popular demand, Sauce’s Summer Sampler is available through August 31. This means that all summer, guests can grab a date or bring a friend and savor one of Sauce’s salads, a 12-inch pizza, and two glasses of wine or beer for just $22!

Guests can choose from a variety of salads, under $9, including the Turkey & Feta salad or the seasonal Watermelon & Arugula salad, made with roasted pumpkin seeds, jicama, red onions, and feta cheese tossed in a white balsamic vinaigrette. Indulge in any gourmet pizza, under $11, such as the Portobello and Artichoke or the Chicken Pesto, a white pizza made with pesto chicken, fresh mozzarella and marinated tomatoes. Top off the experience by selecting two glasses of any wine or beer $7 and under. For more information, visit www.saucepizzaandwine.com.

Roka Akor

Bottle and App: Starting at 7pm in the Bar and Lounge, purchase any bottle (750ml) of Wine or Sake and enjoy 2 complimentary Hot or Cold dishes from the Bar Menu.

Summer Menu: $60/pp | Available All Night.  Featuring a menu that represents Roka Akor’s three kitchens in this three-course summer tasting menu. This diverse menu blends items from our Robata Grill, Sushi, and Tempura Stations using prime meat and seafood with seasonal ingredients. VIEW MENU

Sushi & Sake: JULY 21ST | AUGUST 18TH | SEPTEMBER 22ND. $75/pp | 12PM – 2PM
Taste 3 different types of sake and learn the history of sushi, making sushi rice, cleaning and cutting fish for Maki and Nigiri, and techniques that make Roka Akor one of the top sushi restaurants in the U.S. Reservations: 480.306.8800. VIEW MENU

Roka Bar Omakase: $45/pp | Only Available in Bar & Lounge.  Small bite tasting menu designed to take you on a culinary journey of our cuisine. Includes signature and specialty dishes from the Robata Grill, Sushi, and Tempura kitchens.

Quiessence

Annual Taste of Quiessence: This special menu features hyper-seasonal Arizona ingredients displayed throughout a three-course dinner. For each tasting date, Chef Dustin Christofolo will compose a variety of dishes for the evening. The “Taste of Quiessence” Chef’s Tasting Menu will be available on Tuesdays through Thursdays from June 12 through June 28. The special Chef’s Tasting price will be available to the first 12 diners who reserve on the special event dates. The three course “Taste of Quiessence” is $45++ per person (price does not include tax and gratuity) and a wine pairing option is available at $20++ per person. In order to secure a reservation, guests must call 602-276-0601 and mention “Taste of Quiessence.” Twelve reservations are available each evening on the following dates: June 12, June 13, June14, June 19, June 20, June 21, June 26, June 27, June 28.

Thursday Wine Flights in August: Take flight each Thursday in August when guests will enjoy a curated flight of wines and trio of small tapas. The Quiessence in-house Level II Certified Sommelier, Alison Sponberg, will hand pick each wine tasting to best pair with Chef Dustin Christofolo’s special wine flight menu for the evening. Learn about new and old world wines themed to the week’s special menu. Cost is $40 per person++.

August 16 – “Southwest is Best”
August 23 – “Farmers, Friends, and Friuli”
August 30 – “Summer in the South of France”

Please call 602-276-0601 and mention “Thursday Wine Flights” to receive this special menu and pricing. Quiessence at The Farm: 6106 S. 32nd Street Phoenix, AZ 85042.

Thirsty Lion

Thirsty Lion Gastropub & Grill is rolling out a brand new Summer Fresh menu starting Friday, June 15. The menu features eight light, seasonal and flavorful dishes and dessert, three new cocktails, plus seasonal beers and wine.  Also, when the temperature is above 105 margaritas and Moscow mules are half priced!

There are three Valley locations: 2000 E. Rio Salado Parkway, Suite 1041 in Tempe, 7014 E. Camelback Road, Suite 1423 in Scottsdale and 2212 E. Williams Field Road in Gilbert. www.thirstyliongastropub.com.

Sonata's Restaurant

Join Sonata's for a special Summer 3-Course Menu for $29.95; available daily.

• BUTTER LETTUCE SALAD w/Toasted Walnuts, Shallots and Champagne Vinaigrette
• CERTIFIED ANGUS 10oz NEW YORK STEAK w/French Fries and your choice of Béarnaise or Green Peppercorn Sauce
• PROFITEROLES -French Cream Puff Filled with Vanilla Ice Cream and Dark Chocolate Sauce

Make your reservations at (480) 477-1390.  Sonata's Restaurant: 10050 N Scottsdale Rd #127, Scottsdale, AZ 85253. http://www.sonatasrestaurant.com/

Thai Chili 2 Go

Thai Chili 2 Go gets things sizzling this summer with specials and promos that allow guests to keep their wallets fat and their bellies full, starting with a social media contest that results in free food! Each Friday Thai Chili 2 Go followers can comment via Facebook about why their office deserves a free lunch for up to 15 people. A winner will be announced weekly the end of August.

For a cool night of “chill” and “Chili” (as in, Thai Chili 2 Go), all summer long diners will receive a free Thai Dumpling appetizer order and a code for a free Redbox movie rental with the purchase of any two entrees. Guests must mention “Dinner and a Movie” upon ordering to redeem this offer. Available for dine-in or take out only (not delivery service orders).

Summers and parties go hand in hand, but who wants to get all hot and bothered in the kitchen while prepping food for the festivities? Thai Chili 2 Go can handle the heat and with their “Thai-rific” summer dinner parties catering pricing, guests can present delicious food while still enjoying the party! Trays that serve up to five people begin at $50, and trays that serve up to 10 people begin at $100, so party hosts can look like a star without breaking the bank!

Date: Offers available through August.
Time: 11:00 a.m.-9:00 p.m.
 

Thai Chili 2 Go Locations:
Chandler: 2895 S. Alma School Rd., $#4, Chandler
Queen Creek: 21202 S. Ellsworth Loop, #109, Queen Creek
Mesa: 4984 S. Power Rd #101, Mesa
Gilbert: 6510 S. Higley Rd., #105, Gilbert
Scottsdale:  16203 N. Scottsdale Rd., #105, Bldg. 8, Scottsdale
 

Bourbon and Bones

Visit Bourbon & Bones for their summer menu offered at only $49.95 through Labor Day.  4200 N Scottsdale Rd, Scottsdale, AZ 85251

First course options offer guests a choice of:

• Caesar Salad
• House Salad
• Iceberg Wedge

Entrée options offer delicious favorites:

• Low & Slow Braised Pork Shank served with country mashed potatoes, smoked tomato and “sunny side up” egg
• Grilled Salmon served with sticky rice and teriyaki sauce
• Bacon Wrapped Filet served with country mashed potatoes, asparagus, zucchini and yellow squash           

Dessert options include choice of:

• Crème brûlée
• Cheesecake

Prime Rib Sunday & Monday. In addition to the summer menu, Bourbon & Bones offers a special prime rib dinner every Sunday and Monday of slow roasted prime rib, seasonal vegetables, popover, twice baked potato and au jus. Price varies by cut: Old Town Cut (8oz) $36; 3rd Ave. Cut (10-12oz) $39 and Buddha Cut (16oz) $42.

Happy Hour. The year-round Happy Hour Monday – Friday, 4-6pm, features: Crispy Calamari, Artisanal Cheese Board, Bourbon & Bones Burger, Chop House Meatballs, Prime Rib Sliders and The Devils Cut, Hot Rock Wagyu Beef. Featured beverages include Sub Zero Whiskey N Coke, Chophouse Martini, draft Wine and Domestic Bottles.

Sel

Visit Sel for their summer deals, offering specials Tuesday through Thursday. 7044 E Main St, Scottsdale, AZ 85251

Famous Dave's

$15 off an All-American Feast or $10  off a BBQ Feast for 2.  www.famousdavesbbq.com  Offer expires 7/8/2018. Valid at the Valley locations only. Cannot be used with any other offer. 
LOCATIONS:
Chandler at 3250 West Frye Road; Peoria at 16148 North 83rd Avenue, SanTan Village in Gilbert at 2206 E Williams Field Rd and Mesa Riverview in Mesa at 1011 Dobson Road.

Sierra Bonita Grill

Through the end of August, Sierra Bonita Grill will be offering extended happy hour, daily from 3 p.m. to close in the bar and sunroom areas. Stop in this summer and enjoy specials on cocktails, beer, wine and happy hour-only appetizers and entrees. Food and drink specials include $7 signature cocktails and glasses of wine, $7 appetizers and entrees, $5 well drinks and draft beer, and $4 domestic bottles.

There are a variety of refreshing summer cocktails offered, such as the Fresh Squeezed Margarita shaken with tequila, orange liqueur, fresh lime juice and agave nectar; the Miguel's Mule featuring vodka, fresh squeezed lime, bitters and ginger beer, served on the rocks in a copper mug; or the Daiquiri Anos shaken with Bacardi Grand Reserva Anos, fresh lime juice, and simple syrup. Munch on Borracho Nachos, Queso Fundido Con Chorizo, Frito Pie, a Sonoran Dog, or one of the many other dishes offered on the happy hour menu. 

Sierra Bonita Grill is located at 6933 N. 7th St. Phoenix, Ariz., 85014. For more information, call 602-264-0700 or visit www.sierrabonitagrill.com.

Lincoln Steakhouse at Camelback Inn

 Lincoln, a JW Steakhouse located at the JW Marriott Camelback Inn Resort & Spa, is featuring its Summer Sizzler Three-Course Dinner special between now and September 9, 2018. For only $39 (plus tax and tip), guests will savor a choice between three entrees including the Cedar River Farms 7 oz center cut filet, an organic rosemary lemon-bricked chicken or the Skuna Bay maple mustard salmon.   Known for its delectable side dishes, diners will have to narrow down the options between the goat cheese au gratin potatoes, green chile mac n' cheese, Brussel sprouts with bacon and golden raisins, grilled asparagus with charred lemon, miso chile creamed corn or the drunken wild mushrooms.  The sweet finale is a choice between the German chocolate cake, or the over-the-top, out-of-this-world JW signature cheese cake. 

Lincoln's menu boasts hand-cut Prime butcher's steaks perfectly seared at 1200 degrees in the Valley's only Josper Charcoal Oven from Spain, which is fired by extremely high-heat hardwood charcoal briquettes from Argentina.  Lincoln also serves a wide variety of fresh seafood, vegan options, house-made sauces and innovative sides and starters including its signature lobster escargot. 

Lincoln's summer hours are Tuesday through Thursday, 4 p.m. to 9 p.m. and Friday and Saturday, 4 p.m. to 10 p.m.  The restaurant is closed on Sundays and Mondays.  Regular hours of service will resume on September 9, 2018.  For reservations or further information on Lincoln's Summer Sizzler Three-Course Dinner call 480-905-7979.  Valet parking is complimentary. 

Hula's Modern Tiki

Cool off this summer with 2 for 1 tropical cocktails as Hula's Modern Tiki celebrates the return of Monsoon Mondays with tasty deals on Dark & Stormy and the Hula's Hurricane cocktails. Hula's Monsoon Mondays are offered weekly from 6pm to close at Hula's Modern Tiki in Phoenix and Scottsdale. Plus, Hula's offers additional daily specials year-round.

Where:  Hula's Modern Tiki                                             Hula's Modern Tiki

              Phoenix                                                                 Scottsdale

              4700 N. Central Ave., # 122                                   7213 E. 1st Ave.

              Phoenix, AZ 85012                                                 Scottsdale, AZ 85251

              602-265-8454                                                          480-970-HULA (4852)

              www.hulasmoderntiki.com                                      www.hulasmoderntiki.com