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.

RUBEE TUESDAY: Epicenter at Agritopia, Podcast at The Mission, Tomaso’s, Festivin at The Wrigley Mansion, Mountain Shadows Resort, The Mick Brasserie

May 30, 2023  /  Christina Barrueta

A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

Hearth ‘61 at Mountain Shadows resort

Tuesday, May 16: Epicenter at Agritopia (Gilbert - first visit is HERE). I’m working on a feature on founder Joe Johnston and some of the F&B offerings at Epicenter, including Source, Belly, and Undertow Gilbert, so returned with Meridith May and Bill Brandel, owners of SOMM Journal and Tasting Panel magazines. Special thanks to Joe and Cindy Johnston who kindly made time to join us at Source!

Joe and Cindy Johnston chat with Meridith May, editor-in-chief and owner of SOMM Journal and Tasting Panel magazines.

Chef Trevor Routman of Source

Pre-dinner drinks at Undertow Gilbert: We’re big fans of Undertow in Phoenix, but this was our first time visiting the Gilbert location. And congratulations! Undertow Gilbert was just announced as a Top 10 Nominee for “Best New U.S. Cocktail Bar” in the 17th annual Spirited Awards®

Fireside at Undertow Gilbert (Plantation O.F.T.D Overproof Rum, Germana Umburana cachaça, Jägermeister, pumpkin, pineapple, lemon, lime, condensed milk, and cinnamon).

Dinner at Belly: Grilled oysters with dashi butter & scallions, wok-fried green beans with bonito, orange chicken, chicken skewers, Vietnamese crab crepe (bánh xèo), and fried chicken.

Wednesday, May 17: The Mission Kierland (North Scottsdale). Christiaan Röllich was recently announced as the Bar Director for all of Chef Matt Carter’s restaurants (Fat Ox, The Mission and Zinc Bistro). To learn more about this superstar talent and author of Bar Chef – Handcrafted Cocktails, look out for our A Taste of AZ podcast.

A Taste of AZ podcast with Christiaan Röllich at the Mission Kierland (photo credit: Paige Irvin)

Later that night, we joined my parents for dinner at Tomaso’s in Phoenix. As I shared in this press release, The Maggiore Group closed Tomaso’s after 46 years with plans for a new restaurant honoring Tomaso Maggiore’s legacy.

During its last week of restaurant service, the Maggiores brought back 1977 menu items and prices. It was a special night and I’m so glad I was able to share one last meal here with my mom and dad.

Thursday, May 18: Wrigley Mansion (Phoenix). To kick off Festivin, their third annual wine festival, the Wrigley Mansion hosted a series of special dinners, including the Club Tresors Champagne dinner with Christine Mercnick of Grace Under Pressure. Click on the photo below for my separate Festivin Event Recap with more photos and videos.

Friday, May 19: Mountain Shadows resort (Paradise Valley). I joined a group of fellow writers for a Sneak Peek of Summer media staycation, and we were spoiled with an itinerary exploring all this beautiful property has to offer.

After checking in, we toured The Gallery with Curator Cece Cole. Be sure to check out the exhibits of local artists that rotate every two months.

Afterwards, we enjoyed a delicious family-style lunch with a cocktail class with Beverage Director Jim Gallen, before spending the afternoon in our poolside private cabanas.

Soon it was time for sunset champagne sabering with Hearth ‘61 GM Jimmy (you can see him in action in my video Reel HERE).

Our dinner at Hearth ‘61 just happened to coincide with Arizona Restaurant Week. I loved my selections of sweet corn soup, striped bass, and berry layer cake. You’ll want to add this to your list the next Restaurant Week in the fall! My husband was just as happy with his appetizer of meatballs with artichokes and polenta, and THE BEST pork chop in the Valley - an incredibly juicy black pepper-glazed Duroc pork chop sliced and served with heirloom carrots and Jacob’s beans ragout.

Saturday, May 20. Before checking out, we headed back to Hearth ‘61 for brunch. My plans were for a healthy start to the day with a Green Machine smoothie with spinach, kale, parsley, pineapple, mango, and almond milk and maybe a yogurt parfait…until I saw Chef Carlos Rodriguez Rios’ fantastic specials. There were no regrets!

Then it was time to head back to Wrigley Mansion for more wine festival festivities, starting with a wine luncheon and cooking class with Geordie’s Executive Chef David Brito. Click David’s photo below to see more.

Monday, May 22: The Mick Brasserie (Scottsdale). I always love the wine dinners at the Mick, and this one celebrating Argentina with WorldClass ingredients like langoustines, octopus, Argentine beef, and dulce de leche paired with Siete Fincas wines from owner Edgardo Stallocca was my favorite one yet! Video:

A first course of grilled WorldClass langoustines with salsa criolla, lemon confit, garlic butter, and parsley foam

WorldClass Argentine dulce de leche mousse with chocolae ganache, port-compressed strawberries, and pailleté feuilletine

Edgardo Stallocca, founder of Siete Fincas wines

Check back on my next Rubee Tuesday for visits to JW Marriott Desert Ridge resort, The Mexicano, D&Y Chinese, and Francine.

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tags / Mountain Shadows, Hearth '61, staycation, Paradise Valley, Festivin, Wrigley Mansio, Wrigley Mansion, Wine festival, Tomaso's, The Mick, The Mick Brasserie, Worldclass, Wine Dinner, The Mission, podcast, A Taste of AZ podcast, Christiaan Rollich

RUBEE TUESDAY: Course, Arboleda, STK, Pa'La Downtown, The Cave at Quartz, Gus's World Famous Fried Chicken

May 23, 2023  /  Christina Barrueta

A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

Chef Cory Oppold of Course in Scottsdal, Arizona and food writer Christina Barrueta of Write On Rubee

Congratulations to Chef Cory!

Wednesday, May 10: Course (Scottsdale). We were invited to make reservations for the Soft Opening and I couldn’t have been more excited! I’ve known chef-owner Cory Oppold for almost a decade, first meeting him when he was executive chef at Atlas Bistro. I knew his dream of having his own restaurant was a long time coming, and, wow, it was absolutely worth the wait.

Menu at Course in Scottsdale

Cory’s signature creative art-on-a-plate dishes are offered as a 10-course tasting menu Thursday through Saturday, and a 5-course tasting menu on Tuesdays and Wednesdays What an incredible evening! You’ll want to make reservations right now for this special spot that I predict will be one of the region’s defining restaurants in the culinary landscape for years to come; I forgot to take photos of dessert and wine labels, but you can see more on my video Reel HERE.

And did I mention the outstanding team he has assembled, like GM Nick Padua, who leads the beverage program?

GM and Wine Director of Course, Nick Padua

Nicholas Padua of Course.

And it was so nice to see so many more familiar faces like Carlos, Joe, and Sheila. Course officially opened on May 11, and its “immature sibling” Morning Would started serving Sunday brunch on May 28. Look for my Course feature in the August issue of SOMM Journal!

Thursday, May 11: Arboleda (Scottsdale Quarter). To celebrate National Tourism Week, Visit Phoenix, the tourism board for Greater Phoenix, invited our group of writers and media pros for Happy Hour at Arboleda. You can see my video Reel below of a fun time at one of my favorite spots, with some of my favorite people!

And since master cocktail craftsman Richie Moe has joined the Arboleda team, we had to retire to the bar afterwards for some more libations.

That night, we headed to STK in Old Town Scottsdale, where we had been invited to a media preview of the Afternoon Tea they were offering for Mother’s Day the following Sunday. What a great idea! I loved the selection of tea sandwiches, scones and desserts, and champagne and cocktail options.

Afterwards, we were also treated to some more delicious bites from the Happy Hour menu, including tuna tartare tacos, falafel and tahini, calamari, short rib quesadillas, tater tots, calamari, and sliders.

Friday, May 12: Arboleda (Scottsdale Quarter). Back to Arboleda, this time with John Bergman, co-founder of WorldClass, who was visiting from Houston, and his team. I didn’t take many pictures as you can see photos from previous visits (including WorldClass jamón Ibérico, octopus, and Argentine ribeye) in past Rubee Tuesdays, but needless to say, it was another fantastic dinner.

Saturday, May 13: Pa’La Downtown (Phoenix). Since John was in town for the weeked, we happily took him up on another dinner invitation - Pa’La Downtown, one of my personal favorites (check out my column featuring Pa’La in the current ssue of SOMM Journal).

We were joined by chef Chris Brugman of Season Your Soul Hosptality (formerly of Mountain Shadows and Castle Hot Springs) and his wife Jill.

John had arranged a special omakase with chef-owner Jason Alford, including the pièce de résistance - whole suckling pig. The entire feast was spectacular! And special thanks to GM and beverage director Gilles Kolakowski for the excellent wine pairings.

Tagliatelle pasta with jamón dashi (made with WorldClass Cinco Jotas jamón Ibérico leg, kombu, and bonito flakes) with spicy capicola, mushrooms, and Parmesan-Reggiano:

Tagliatelle pasta with WorldClass jamón Iberico dashi.

  • Oysters with tomato ponzu and smoked trout roe

  • Smoked mussel and cured mackerel hand rolls

  • Salmon crudo with sea scallop leche de tigre

  • Roasted carrots with Japanese curry, eggplant miso, and saffron honey

  • Arcadia Meat Market beef tartare with Japanese milk bread

  • Seared foie gras with black currant gastrique and duck fat financier

  • Wood-fire roasted suckling pig

Executive Chef Jason Alford, owner of Pa’La Downtow, and John Bergma, co-founder of WorldClass

Monday, May 15: The Cave at Quartz (Downtown Phoenix). A brand-new craft cocktail addition to downtown helmed by mixologist Maxwell Berlin (formerly of Glai Baan), Quartz offers two different cocktail experiences. The menu at Quartz, a more traditional bar, has specialty drinks based on birthstones, while the reservation-only Cave hidden behind it offers an exclusive menu of cocktails inspired by the deserts of the world.

Quartz in downtown Phoebix

Once you check into the host stand at the entrance to The Cave, you’ll be led down a beautiful rose gold mirrored hallway to your private booth and greeted with complimentary welcome cocktails, such as locally-owned Gran Ponche Mexicano passionfruit and sparkling blanc de blanc:

Complimentary welcome cocktails at The Cave in downtown Phoenix

Be sure to read the inspiration stories on each creative cocktail! Favorites included Dreamtime, The Dancing Herd, Tomb of the Fizzy Kitty, and Souk Sazerac.


Check out my video Reel HERE for more.

Souk Sazerac with overproof rye whiskey, Branca Menta, Moroccan green tea, camel fat, and lemon arrak sand

Conveniently right next door for post-cocktail eats is Gus's World Famous Fried Chicken, which had been on my list for a while. You’ll want to add it to yours too. The crispy, juicy fried chicken lived up to the hype and I loved the fried green tomatoes and my sides of collard greens and fried okra too. Plus a shout-out for great service from Mary.

Check back on my next Rubee Tuesday for visits to Epicenter at Agritopia, Tomaso’s, Festivin wine festival at The Wrigley Mansion, and a staycation at Mountain Shadows resort.

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categories / Rubee Tuesday
tags / Course, Course Scottsdale, Cory Oppold, Pa'La, Downtown Phoenix, The Cave, Quartz, Phoenix cocktails, Gus's Fried Chickeb

RUBEE TUESDAY: Renata's Hearth, Kentucky Derby at Mowry & Cotton, Wrigley Mansion Podcast, Prime

May 16, 2023  /  Christina Barrueta

A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

The Arizona Biltmore

Friday, May 5: Arizona Biltmore, Phoenix. At the Phoenix Open back in February, I ran into talented sous-chef Leo Kuang of Renata’s Hearth at the Arizona Biltmore, and had been trying to carve out time in my crazy schedule to see him ever since.

Serendipitously, we happened to book our reservation on Cinco de Mayo and enjoyed some Patron cocktails and chef bites in the courtyard before dinner.

We then headed to the dining room. Chef Leo and team guided us in our choices - what a spectacular meal! My last visit was over a year ago, and we had stayed away far too long. Our round of starters included tender-smoky WorldClass Octopus a la Veracruz with patatas bravas and Spanish chorizo.

And, of course, if I see luxurious WorldClass Cinco Jotas jamón Ibérico de bellota on a menu, I have to order it.

More winners: Guacamole; Basque Sandwich Bites with jamón Ibérico, Manchego cheese, and truffle plus polenta fries (we order this every time); yellowtail ceviche with avocado mousse, charred tomatillo broth, cucumber, and crispy shallots; and stonefruit salad with winter greens, smoked requesón cheese, and honey vinaigrette made with WorldClass Argentine honey.

Somehow we saved room for entrees and sides, all of which are now also on my must-order list like roasted WorldClass seabass with mole verde and Peruvian rice.

And smoked Wagyu brisket with warm tortillas and rojo, verde, and cashew salsas; Caledonian prawn & scallop rossejat; patatas a la Huancaina (fingerling potatoes with aji amarillo and queso fresco); and warm fava beans with serrano-oregano butter and hen-of-the-wood mushrooms.

We packed up leftovers to-go because we had to squeeze in these decadent desserts (coconut tres leches cake with Bavarian cream, coconut Anglaise, and Chocotorta with caramel cream, champurrado sauce, and whiskey vanilla ice cream) and a Mezcal Carreño flight.

You can also watch our memorable night with our fab server Dani and Chef Leo in my video Reel HERE.

Saturday, May 6: Mowry & Cotton at The Phoenician resort for a Kentucky Derby Porch Party. We were invited to join the festivities at one of my favorite resorts and we are now going to make it a yearly tradition! Mowry & Cotton was a beautiful setting to sit indoors, or on the patio, to enjoy delicious food and excellent cocktails while watching the Derby. And it was so nice to run into Krista (aka @eatlovetravelplay).

You can also see my video Reel HERE.

And because we didn’t want the fun times to end, we headed upstairs with Krista and her husband Bill for a couple of rounds of cocktails at the Thirsty Camel bar.

Monday, May 8: Wrigley Mansion, Phoenix. Stay tuned for another A Taste of AZ podcast! This time I joined hosts Luke and Eric as we sat down with Executive Chef David Brito and Wine Director Jason Caballero of Wrigley Mansion.

And since it’s always a good time at The Wrigley, after the podcast, Jason took us on a tour of the wine cellar and we indulged in Montenegro shots, Fernet, and…a champagne gun.

Tuesday, May 9: Prime at Gila River Resorts & Casinos at Wild Horse Pass. As you’ve seen in past Rubee Tuesdays, we’re huge fans of the wine dinner series at Prime and have yet to miss one. On May 9, they invited guests to explore South America as the last in the spring series (but they’ll be back in the fall!).

Majdi Kayyali. Corporate Vice President of F&B for Gila River Resorts & Casinos, and Advanced Sommelier Troy Tranzow of Prime

We live about an hour away from the resort, so thank you to the team for hosting us for an overnight stay in one of their beautiful suites!

Linda welcoming us with Camille’s Maracuya con Mead with passionfruit and honey

As always, Prime Executive Chef Michael Dei Maggi had fun with the themed region, explaining his inspiration before serving each delicious dish.

And if you’re showcasing South America, it’s no surprise that WorldClass ingredients were on the menu - this night, it was their octopus, sea bass, Argentine beef ribeye and tenderloin, and dulce de leche (it was also a nice surprise to see WorldClass co-founder John Bergman, who joined his team for his first experience at one of Prime’s wine dinners).

Check out this incredible line-up curated by Advanced Sommelier Troy Tranzow, including the bonus addition of Armand de Brignac Ace of Spades rosé champagne!

And as always, we had to have a nightap at the bar with rockstar cocktail expert Camille, who created the welcome non-alcoholic refresher Maracuya con Mead and the Pisco cocktails for the dessert pairing. And we found out Camille has more hidden talents - such as the amazing boozy chocolates we were surprised with.

Check back on my next Rubee Tuesday for visits to Course, a Visit Phoenix tourism bureau Happy Hour, STK Scottsdale, Arboleda, Pa’La Downtown, The Cave at Quartz, and Gus's World Famous Fried Chicken.

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categories / Rubee Tuesday
tags / Arizona Biltmore, Arizona Resort, Kentucky Derby, Mowry & Cotton, Wrigley Mansio, Wrigley Mansion, A Taste of AZ podcast, Prime, Wine Dinner, Gila River Resort

Discover Hidden Treasures with Executive Chef Ivan Gonzalez of Chico Malo and Wren & Wolf

May 15, 2023  /  Christina Barrueta

In collaboration with WorldClass, whose mission is to discover and share the world’s hidden culinary treasures, I will be spotlighting some of Arizona finest chefs. Traveling the world over, from Argentina to Portugal, WorldClass offers “the unique, the intriguing, the finest quality” ingredients through extensive research and stringent criteria including taste, production methods, and sustainability practices. Meet the discerning chefs who recognize the importance of WorldClass quality in their culinary visions.

Executive Chef Ivan Gonzalez at Wren & Wolf in Downtown Phoenix

It’s a Thursday afternoon in April and I’m chatting with Chef Ivan Gonzalez as he prepares for a busy night at Wren & Wolf in downtown Phoenix. “There’s a game, there’s a concert, there’s a big comedy show,” he tells me as he ticks off a few of the events that contribute to Phoenix’s thriving downtown scene. As executive chef of two acclaimed restaurants – Chico Malo and Wren & Wolf – Gonzalez is in his element.

WorldClass Polanco caviar at Wren & Wolf

"Cooking is a passion that I discovered when I was 14 years old,” he tells me. “I was a dishwasher in Texas and I would listen and watch everything - how the kitchen ran, how people moved, how the food was created. I was so curious and knew I wanted to be a part of it. When I was given the opportunity to help out at 14, I felt like I knew how to cook just by watching, and since then, it’s been my life.” 

Wren & Wolf

At Chico Malo, which opened in 2017, a bustling patio and colorful dining room reflect a modern, vibrant menu showcasing Gonzalez’s Mexican heritage. In addition to award-winning guacamole and chili verde, you’ll savor dishes like duck breast al pastor with salsa verde and mar y tierra, a surf and turf of juicy WorldClass Argentine filet and garlicky mojo de ajo shrimp accompanied by chorizo mashed potatoes.

New England sea scallops with WorldClass Cinco Jotas ibérico ham, corn foam, fennel, smashed pee wee potatoes, and hazelnut vinaigrette at Wren & Wolf

For the last eight months, Gonzalez has also been helming the kitchen at nearby Wren & Wolf, Chico Malo’s sibling on the ground floor of Renaissance Square. Here, he crafts a more eclectic menu in a swanky 10,000 square foot space known for its distinctive décor decorated with murals mirroring the taxidermied wolves, foxes, and birds.

“Chico Malo is where people come to relax before or after a game or a concert for a fun time with great food and great drinks,” Gonzalez notes. “And Wren & Wolf is a hidden gem. When you're walking around downtown with construction and everything happening around you, you step into Wren & Wolf and you’re not expecting it to be as beautiful as it is.”

Wren & Wolf in Downtown Phoenix.

“We have more of a steakhouse menu, with something for everyone - from Lebanese food to Mexican food, from Argentinian WorldClass steaks to lobster.

WorldClass Argentine ribeye with black truffles

Which WorldClass ingredients do you use?
At Chico Malo, people come in for the carne asada, and the mar y tierra with Argentine filet. The beef is so flavorful that we just prepare it with salt since it doesn’t need anything else.

How about at Wren & Wolf?
We use WorldClass Spanish jamón Ibérico on the scallops, we have their Argentine ribeye and filet on the menu, and put their caviar on tuna tartare with mole and in caviar bumps. People are excited to come in and try it. It just tastes delicious.

Ahi tuna tartare with black yuzu mole, rice cake, and WorldClass caviar

Why do you like working with WorldClass?
The quality of their products is great. Such as their beef - it’s grass fed, very flavorful, very tender. And it’s more than just a working relationship. WorldClass really feels like being a part of the family. They’re always willing to help us out, not only product-wise, but whenever we need them, they’re here for us.

Wren & Wolf offers a signature Beef Wellington for two with award-winning WorldClass Argentine beef

What do you enjoy most about working at the restaurants?
I get to meet great people. Phoenix is a true city with great people; unique and authentic.

What’s in store for the future?
We’ll be opening a raw bar soon, so there will be even more things to come.

WorldClass Polanco caviar

For the current catalog of WorldClass products, go to www.worldclass.com/products 

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RUBEE TUESDAY: Tia Carmen, Arizona Restaurant Week Preview, The Americano, D & Y Chinese, Arboleda, Pomo Pizzeria Biltmore, Giuseppe's On 28th

May 09, 2023  /  Christina Barrueta

A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

Mark Stone and Chef Angelo Sosa of Tia Carmen

Restaurateur Mark Stone and Executive Chef Angelo Sosa, co-owners of Tia Carmen at the JW Marriott Desert Ridge

Saturday, April 29: Tia Carmen, Scottsdale. We were invited to join the one-year celebration of Tia Carmen at JW Marriott Desert Ridge. As I’ve gotten to know co-owners Mark Stone and Chef Angelo Sosa in my interviews (for So Scottsdale magazine, SOMM Journal, and A Taste of AZ), I loved having the opportunity to celebrate their success with them!

I started with a Yuzu and Bergamot Paloma, before commemorating the occasion with a fantastic wine-paired tasting menu of Tia Carmen’s signature dishes (above), all of which have become personal favorites over the past year.

And thank you to Mark for introducing us to - and joining us in - a Don Abraham Extra Anejo Tequila nightcap. It was the perfect ending to a special night at Tia Carmen. For a video Reel of the Grand Opening in 2022, click HERE.

Monday, May 1: Arizona Restaurant Week Dine-Around Preview. The Spring Arizona Restaurant Week takes place May 19-28 this year and I joined a lively media group as we toured three of the 160 restaurants offering special menus: Arboleda for appetizers, Thompson 101 for entrees, and cocktails and dessert at Chauncey Social. Reel:

And since we ended at Chauncey Social which was next door to The Americano, I had to stop by to check out the new cocktails. In addition to an excellent Espresso Martini, I loved the new Live and Let Thai with tea-infused vodka, Velvet Falernum, Chocolate Spice bitters, pandan, blood orange and Prosecco, and the Fiore di Vitae with Salvadoreno coffee rum, Bacardi, pomegranate, lavender, Primitivo and Flores Bitters.

Tuesday, May 2: D & Y Chinese, Glendale. Back to our favorite Chinese restaurant! My mom actually discovered this gem when she was looking for a spot in the NW Valley that had roast duck, but now we’ve been here more often than they have. Not only do they have roast duck (which we usually get to-go), but they also have tanks with fresh lobster, crab, and fish. We try something different every time (the menu is much larger than that on the website), but my current favorite dishes are Westlake soup, salt and pepper pork chop, green beans with XO sauce, sugar pea shoots with garlic, salted fish and eggplant pot, salt and pepper lobster, and roast duck. TIP: Call ahead to reserve your duck order as they sometimes run out.

Some past feasts:

Wednesday, May 3: Arboleda, Scottsdale Quarter. If you’ve read my past Rubee Tuesdays, you already know that this is a favorite of mine. This time, we introduced Meridith May and her husband Bill Brandel, owners of The SOMM Journal and Tasting Panel magazines, to this fantastic spot.

Worldclass Cinco Jotas jamón Ibérico de bellota with sourdough tomato toast

I’ve already mentioned previous favorite dishes like hummus and WorldClass Cinco Jotas jamón Ibérico de bellota with pan con tomate (above), but now I’m adding El Bulli olive spheres, foie gras cones, coffee and date-glazed duck breast, and Ibérico pluma to the list! Look for my Arboleda article in the next issue of A Taste of AZ magazine.

Baked Arizona with prickly pear sorbet and Chocolate Marshmallow Sundae paired with a Bonal divestivo at Arboleda

Thursday, May 4: Pomo Pizzeria, Biltmore. There’s a new location for your Neapolitan pizza fix! I’ve been a long time fan of Pomo and their fantastic pizza (and pasta) and featured them in my Phoenix Cooks cookbook. So of course we had to stop by for their Biltmore Grand Opening celebration and enjoy Aperol Spritzes, charcuterie, and a mini Neapolitan pizza.

We continued our ItalIan night with a first visit to Giuseppe's On 28th, a 20+ year Valley fixture. Cute, cozy neighborhood spot and friendly service, with my favorite dish being the lobster ravioli with sage butter special.

Check back next week for visits to Renata’s Hearth, The Phoenician Kentucky Derby Party, a Taste of AZ podcast at Wrigley Mansion, Prime at Gila River Resort & Casino at Wild Horse Pass

And you can follow along on my Instagram as I visit Course (new restaurant alert!), STK Steakhouse, Arboleda, Pa’La Downtown, and The Cave at Quartz Cocktail Bar.

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categories / Rubee Tuesday
tags / Tia Carmen, Arizona Restaurant Week, The Americano, D&Y Chinese, Pomo Pizzeria Biltmore, Arboleda