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.
I publish round-ups every Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
Master sommelier Michael Jordan at Festivin at Wrigley Mansion in Phoenix
Thursday-Saturday, January 11-13: Festivin at Wrigley Mansion (Phoenix). One of my favorite Arizona events is Festivin, a four-day event at the historic Wrigley Mansion celebrating wine, food, and education with special dinners, seminars, chef demos, and tastings. I’ll be posting a comprehensive recap of the events I attended, but, in the meantime, click the photo below to see my video reel.
The first course of Chef vs Chef with Rochelle Danielle and David Brito at Festivin at Wrigley Mansion
Sunday, January 14:Uchi Scottsdale pop-up preview. Uchi Scottsdale opens next month and we were invited to a pop-up at the beautiful home of our host, Chef Christopher Gross, for a special media preview.
Hai Hospitality founder and executive chef Tyson Cole of Uchi
Austin-based Hai Hospitality opens its acclaimed flagship concept in Old Town on February 1, and we had a chance to drink, dine and mingle with James Beard award-winning executive chef and founder Tyson Cole, Scottsdale chef de cuisine Blake Luecke, and other members of the talented team.
I already have my reservations for opening week, and I’ll also be returning at the end of the month with Meridith May and Bill Brandel, owners and publishers of SOMM Journal and Tasting Panel magazines.
To see more, click the photo below of chef de cuisine Blake Luecke for my video reel.
Uchi Scottsdale chef de cuisine Blake Luecke
Wednesday, January 17:Pyro (Phoenix). We enjoy meeting up with Meridith and Bill at least once a month, and this time we decided on Pyro. It was my second visit, and I was as equally impressed as I was during our first visit.
We ordered past favorites (Ibérico pork skewers, Pyro Caesar, Dungeness crab noodles), and new must-orders (beef tartare with tamarind aioli, short rib and kimchi fried rice with nori kizami, and roasted chicken with carrot-ginger puree and Tokyo turnips). Special thanks to GM Nisa for taking such good care of us with her excellent sake and wine suggestions!
Thursday, January 18:Pretty Penny (downtown Phoenix). The newest concept from Pour Bastards Hospitality (Disco Dragon, Killer Whale Sex Club, FYPM), Pretty Penny is a fantastic addition to the downtown culinary scene. We loved everything about it, from the welcoming glasses of prosecco and cozy vibe to the fantastic menu and craft cocktails. And did I mention the super-talented team that includes Hospitality Director Ivan Herrera and Executive Chef Marcellino Ramos? Click their photo for my video reel.
Cocktails: Charred Bloody Mary, Hot Topic, and Un-Pho-Gettable.
And we’ll be returning to work our way through the entire delicious-sounding menu (including caviar priced at cost!), but note down these three winners for your visit: Plum-infused duck breast carpaccio with umeboshi preserve and pickled myoga ginger; bluefin duo with akami toro, caramelized shallots, and guanciale; and steak tartare with Calabrian chili, cured duck egg yolk, and sangak (Persian flatbread).
Anhelo (downtown Phoenix). As I’ve mentioned in past Rubee Tuesdays, Anhelo is one of our favorites and after chatting with chef-owner Ivan earlier in the week, I made plans to stop by. My reward was this brand-new stunner of a dish that Ivan is working on - I hope it makes it on the menu!
Check back on next week’s Rubee Tuesday for visits to Bourbon and Bones Peoria, Otro, Rancho de los Caballeros in Wickenburg, and a Las Vegas assignment for Tasting Panel magazine.
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.
Monday, January 8: Cucina Tagliani (Glendale). I spent the afternoon shopping with mom and we wrapped up our day at this family favorite (its scratch Italian menu has made Cucina Tagliani an Arizona institution for over 30 years). I usually get clams or spaghetti squash lasagna with Cucina Tagliani’s Dynamante pepperoncini sauce (photo on the left),but this time, I went for the baked spaghetti squash with Alfredo.
Tuesday, January 9:Arboleda (Scottsdale Quarter). I have three more spots to cross off for a cocktail assignment, and I always love a good excuse to visit Arboleda. Though I only had time for a cocktail this time, we have dinner reservations with friends in two weeks.
AZ Sour with local Del Bac whiskey at Arboleda in Scottsdale Quarter
EVO (North Scottsdale). We’ve been to the original EVO in Old Town many times, but this was our first visit to the second location which opened in November.
Chapeltini with Chelly limoncello liqueur, Ming River baiju, Lemon Juice, and simple syrup at EVO North Scottsdale
Our quick meal (chicken piccata for me, chicken parm and Alfredo gnocchi for Ernesto) was so good, we made plans to return for a more leisurely dinner.
Wednesday, January 10: Citizen Public House (Old Town Scottsdale). This beloved restaurant known for its craft cocktails and sophisticated gastropub menu has been welcoming guests for over a decade. Our brief visit was a great reminder that we need to return more often - starting with dinner reservations next month.
Negroni and Bee’s Knees at Citizen Public House
Donabe (W Scottsdale). We were invited to check out Donabe when it first opened last year, but it took me until now to carve out some time. It was worth the wait! Donabe is a sophisticated Japanese steakhouse concept from Alliance Hospitality Group, who also own FLINT By Baltaire. We loved the cozy, sophisticated vibe, its tucked away location on the second floor WET Deck, the fantastic menu, and friendly service.
The Bar at Donabe restaurant in W Scottsdale hotel
Once you find your way there, these are some of the dishes you should order: Kampachi sashimi with crispy potato threads, sliced jalapenos, and lemon-koji dressing…
Kampachi at Donabe at W Scottsdale
… and Vietnamese Ribs with pickled banh mi vegetables; Lobster Roll with tobiko, Meyer lemon, and nasturtium leaves; specials like Ōra Kingsalmon with truffles, ricotta, and capers (listen to Chef Gilberto Torres’ full description here); his namesake Handlebar Roll with lobster tempura. asparagus, A5 Wagyu, wasabi aioli, and caviar; Wagyu Hot Stone with shiso chimichurri and daikon-onion relish; and one of the best burgers in town with ground Wagyu, black truffle mayo, and aged white cheddar cheese on a Japanese milk bun (and we learned a great tip from our fab server - swap out the haystack potatoes for the togarashi fries).
I was just as impressed with the beverage program, overseen by manager Randy Kuang: A Fuji Spritz for me (lychee, strawberry, Aperol yuzu, soda, and prosecco), a Japanese Old-Fashioned for Ernesto (Toki Japanese whiskey, orgeat, and toasted almond bitters), and the phenomenal off-menu nori cocktail below as a finale. Click the photo to watch my video, including Randy pouring us a beautiful Hakkaisan snow aged Junmai Daiginjo sake.
Check back on next week’s Rubee Tuesday for Festivin at Wrigley Mansion, a sneak peek at Uchi Scottsdale opening February 1, and visits to Pyro, Pretty Penny, and Anhelo.
Last week’s photo recap featured visits toThe Vig Park West, Christopher's at Wrigley Mansion, Pho Tan Thanh, and Casa Filipina.
I publish round-ups every Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
The Vig Park West in Peoria
Tuesday, January 2: The Vig Park West (Peoria). We were in the area running errands, so it was the perfect chance to finally visit this location, which opened in May (read more here). As we’ve experienced at other Vigs, we loved the casual, comfortable vibe, friendly service, and executive chef Jeremy Pacheco’s menu that highlights local ingredients. Our impromptu dinner included the Brussels sprouts salad with roasted squash, candied cashews, and bacon for me, and the French Dip for Ernesto:
Wednesday, January 3:Christopher’s at Wrigley Mansion (Phoenix). It’s no secret that I think that James Beard award-winning Chef Christopher Gross helms one of the best restaurants in the country, and our latest visit was just another confirmation. This time, we had reservations to enjoy the three-course Classics menu served on Tuesday and Wednesday nights (a ten-course tasting menu is offered Thursday through Saturday - see a video of our anniversary dinner here).
Be sure to enjoy some craft cocktails, which are just as impressive as the food and the wine list.
Cocktail menu at Christopher’s at Wrigley Mansion
I love savory components in my cocktails, so started with Foie Gras (foie gras-washed rum, aged lavender syrup, and bitters) and ended with Cep Mushroom (Del Bac whiskey, vermut blanc, Amer Picon, mushrom broth).
I’ll be sharing a video with more from our visit, but for my three courses, I chose Christopher’s signature foie gras terrine, an incredible Two Wash Ranch guinea hen (I added optional shaved white truffles), and cognac baba, a dessert created for last year’s Louis XIII Remy Martin dinner.
Thursday, January 4: Phở Tan Thanh (Peoria).We spent the afternoon with my parents shopping at Lee Lee’s market and then an early dinner at the Vietnamese restaurant inside the store.
Bánh Xèo at Phở Tan Thanh in Peoria
Our spread included three of my favorite Vietnamese dishes: chả giò (Vietnamese spring rolls), bánh xèo (a crispy rice flour crepe stuffed with shrimp, pork, and bean sprouts), and bánh hỏi thịt heo quay (BBQ pork served with rice noodle squares, lettuce, herbs, and rice paper to make your own rolls).
Friday, January 5: Casa Filipina (Phoenix). I finally carved out time to return to my favorite Filipino spot, and it was so nice to see Tony and Tess again! In 2015, I wrote a comprehensive blog post which you can read here.
We ordered what have become four favorites: Lumpiang Shanghai (Filipino egg rolls), binagoongan (eggplant and pork belly with fermented shrimp paste), tortang talong (eggplant omelette), and chicken inasal (marinated chicken grilled and served with pancit and rice).
And because it had been so long since my last visit, I bought more than the usual treats to take home.
Chocolate chip and oatmeal cookies, ube cheesecake, baklava, macapuno/coconut tart, ensaymada (sweet bun), sapin-sapin (layered coconut and sticky rice cake), pan de sal (rolls), adobong mani (garlic fried peanuts), and atchara (pickled papaya relish):
I publish round-ups every Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
Quiche at Le Âme at The Global Ambassador in Phoenix
Wednesday, December 27: Le Âme at The Global Ambassador (Phoenix). I headed back to Sam Fox’s gorgeous new hotel, The Global Ambassador (first visit here), this time for lunch with Meridith May, publisher and Editor-in-Chief of SOMM Journal and Tasting Panel magazines. On the way out, the croissants at Le Market were also too tempting to pass up (and were a treat for breakfast the next day).
It was a beautiful afternoon to fall in love with these two killer cocktails: Tale of the G.O.A.T. (Suncliffe Gin, Campari, sweet vermouth, lemon, lime, rosemary syrup, and Fee bitters foam), and head bartender Victoria’s off-menu Eggnog Espresso Martini (homemade eggnog, Whistlepig Piggyback Rye, Torres Brandy, local Roc2 espresso, Kahlua, Creme de Cacao, and Bailey’s Irish Cream). Stay tuned for a website Q&A with Victoria!
Thursday, December 28: Ember steakhouse (We-Ko-Pa Casino Resort). My next SOMM Jourmal column features two of the superstars at We-Ko-Pa and Ember, one of our favorite restaurants as seen in past Rubee Tuesdays.
We-Ko-Pa Casino Resort Executive Chef Richard Pelz and Advanced Sommelier Dennis Payne of Ember steakhouse
I was there to shoot photos of property executive chef Richard Pelz and advanced sommelier Dennis Payne, so, of course, had made reservations for dinner. Thank you to Chef Richard who spoiled us with amazing off-menu surprises such as “eggs and hash” with duck confit hash topped with an oozy egg and crispy duck tongues, and quail with veal sweetbreads, Madeira sauce, and Perigord truffles.
It was also nice to meet sous chef Austin, who treated us to a tableside baked Alaska. We’ll be back next month for a special wine dinner featuring Burgundy, France.
Friday, December 29:Valentine (Phoenix). High on my list of “places we need to visit more regularly” is Valentine, led by Chef Donald Hawk, a 2022 James Beard Award nominee.
Donnie is known for his distinctive menu (which landed Valentine on Esquire’s Best New Restaurant list) celebrating Arizona ingredients. My feast started with a G&T with a blend of Arizona gins and house elderflower tonic before diving into tempura BKW Farms mushrooms (details here), Chula Seaood oysters with Chinese chorizo butter, Fripper’s smoked bologna with mesquite pecan-chile honey and rosemary, smoked lamb egg rolls with prickly pear gochujang, and Rovey Dairy Farms ribeye with Ramona Farms tepary beans and tortillas brushed with huitlacoche butter.
We were thrilled to snag a table afterwards at one of our city’s best cocktail lounges - Valentine’s Bar 1912 (which I recently featured here in A Taste of AZ magazine),
You’ll want to explore co-owner Blaise’s signature drinks representing Arizona’s ecological biomes like my Grassland and Woodland below. And save room for the fantastic desserts by pastry chef Crystal (who was nominated for a James Beard Award this year) such as the best Basque cheesecake I’ve ever had and her sweet corn sundae with miso caramel, mimolette, and masa pizzelle (I’m obsessed!).
