TEXAZ Grill

June 30, 2016 / Christina Barrueta

My husband was born and raised in Texas, so it's no surprise that TEXAZ Grill is one of his favorite restaurants. Although I'm from New England, it's one of mine too. A few weeks ago as we drove by, after pointing out how busy my schedule is, Ernesto jokingly asked, "can you put me on your calendar for dinner at TEXAS Grill?" Serendipitously, a week later we received a gift certificate in the mail. How timely!

TEXAZ Grill has been welcoming guests since 1985 with a kitschy setting of colorful Texas memorabilia.

We were seated in a cozy booth and greeted by our friendly waitress Helena. After looking over the drink list which includes Texas spirits and a special Summer Drink menu, I ordered the Gulf Coast with Railean rum (San Leon, Texas), orange and pineapple juice, and a Galliano float and, later, the house sangria with Spanish brandy, red wine, and muddled fruit.

I love the fried okra here - creamy nuggets of okra in a crunchy Creole-spiced shell with a remoulade dipping sauce ($4.50). Another favorite appetizer is the beer-battered jumbo Gulf Shrimp which can be ordered for $3 apiece.

All entrees are served with buttermilk biscuits and rolls, a choice of salad (I like mine with the house mustard vinaigrette) or coleslaw, and a side of mashed potatoes with gravy or TEXAZ fries.

The star of the show here at TEXAZ is the chicken fried steak. What started as a Monday lunch special was so popular, it became the signature menu item. It's easy to see why. TEXAZ's version has all the hallmarks of a perfect chicken fried steak. Order this for dinner, and your plate will be draped by two golden pieces of tenderized top round steak in a seasoned buttermilk and flour batter, smothered in a blanket of peppery milk gravy, and served with skin-on mashed potatoes ($15). Tip: If this portion looks a little daunting, order the Little Tex for $12.25, which comes with one piece instead of two.

TEXAZ's other specialties include chicken-fried chicken, pork chops, fried catfish and steaks with USDA choice aged beef. The juicy prime rib smoked over pecan wood can be ordered as a 28-oz Mulligan cut, or the 23-oz regular cut ($23) as below.

All the desserts are made from family recipes. While bread pudding and pecan pie enticed us from the menu, my husband can never say no to the warm peach cobbler à lamode. On this visit, we also tried calas, and I would order this traditional New Orleans rice dessert again. Think rice pudding transformed into cakey cinnamon and nutmeg-scented dumplings, deep-fried, and sprinkled with powdered sugar.

TEXAZ also offers special Early Evening and Happy Hour menus, and be sure to check the website for nightly specials such as Friday's beer-battered cod.

TEXAZ serves lunch, dinner and Sunday brunch and is open seven days a week, 11 am to 10 pm. It is located at 6003 N 16th St, Phoenix, AZ 85016, phone (602) 248-7827. Don't miss next Wednesday, July 6, when they celebrate National Fried Chicken Day.

I received a complimentary media gift certificate.

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tags / chicken fried steak, fried okra, peach cobbler, TEXAZ Grill

RUBEE TUESDAY, June 21-27: L'Auberge de Sedona and TEXAZ Grill

June 28, 2016 / Christina Barrueta

A recently launched feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Monday, June 21. After a night at the Sedona Rouge to attend Mariposa's celebratory first year anniversary wine dinner, we headed home, but not without a stop at one of my favorite Sedona destinations, L'Auberge de Sedona with its idyllic creekside setting. Check back next week for a detailed recap under the Travel section.

Friday, June 24. Dinner plans included the best favorite chicken fried steak in town - at TEXAZ Grill, a beloved Phoenix institution for over 30 years. Click the photo below for details and more pictures.

Since we didn't dine out as often this week, I had a chance to do some home cooking, including quesadillas with Sonoran tortillas from Anita's in Tucson, local Arizona Homeboy's Verde, and homemade chili verde with Hatch chiles and tomatillos from my garden.

Check back next week when my plans include the Omni Scottsdale Resort at Montelucia, Bitter and Twisted Cocktail Parlour, Drexyl, Christopher's and Durant's.

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categories / Rubee Tuesday
tags / Sedona, L'auberge de Sedona, TEXAZ Grill, Pastrami, omelette, chicken fried steak, fried okra, peach cobbler

Meritage Steakhouse at JW Marriott Desert Ridge

June 23, 2016 / Christina Barrueta

Chef de Cuisine Chris Neff in the Chef's Garden

I first met Chef de Cuisine Chris Neff of Meritage Steakhouse at Scottsdale Culinary Festival's Cooks and Corks. After sampling his braised beef ravioli with wild mushrooms, grana padana and lemon oil, and a beet salad with hazelnut butter, Concord grape vinegar, and spiced crème fraiche, I was immediately impressed. It took me far too long to finally visit Meritage, and I quickly learned I've been missing out. Located at the JW Marrriott Phoenix Desert Ridge Resort at Wildfire Golf Club, during the day a casual menu caters to golfers, but in the evening a fine dining menu debuts.

After an afternoon touring the onsite Chef's Garden on my staycation, I was looking forward to seeing how Chef Neff integrated the garden's organic produce in his dishes. Sipping on the resort's exclusive blend of Buffalo Trace bourbon, I perused the menu with anticipation.

What followed was dish after dish of harmonious flavors and balance showcasing Chef Neff's deft culinary skill and creative inspirations.

Peas and Carrots: Carrots three-ways (pickled, caramelized, and raw) and peas tossed with honey vinaigrette on a bed of creamy smoked yogurt with porcini crumble, and bedecked with pea tendrils, carrot tops, and red shiso.

Garden Tomatoes: Chef's clever play on Caprese salad with sweet tomatoes marinated in barrel-aged port vinegar nestled in housemade buttermilk ricotta, drizzled with basil oil, and crowned with whey foam and fresh basil leaves.

Poached Lobster Tail: Chef's reinvention of lobster mac 'n cheese featuring poached cold-water lobster tail with sweet corn ravioli and rich shellfish velouté enhanced with chile oil and a shower of fresh chives.

Braised Lamb: Lamb shank braised in red wine and white soy with star anise and black peppercorns, shredded, combined with reduced braising liquid and agar agar into a boneless slab of savory, tender meat, and served over miso polenta with pickled carrots and cilantro microgreens.

Prime Rib: Brandt Farms ribeye seasoned with an herbed olive oil crust and cooked low and slow to rosy, juicy perfection.

A bountiful quartet of side dishes to share rounded out our feast: Butter Poached Jumbo Asparagus strewn with peppery nasturtium petals, decadent Potatoes au Gratin embellished with local Crow’s Dairy goat cheese, creamy Mac & Cheese with cavatappi pasta and a blend of four cheeses including Arizona cheddar and smoked provolone, and Brussels Sprouts complemented by tangy pickled apricots and crispy bacon.

Our indulgent finale: Signature Banana Cream Pie in an oreo cookie crust with salted caramel sauce decorated with a crunchy plantain chip, and a luscious Vanilla Crème Brûlée (Chef's favorite dessert) gussied up with purple corn-poached pineapple, passion fruit coulis, and cocoa nib streusel.

It's easy to see why Chris Neff is now one of my favorite chefs in the Valley. After such a phenomenal meal, I can confidently guarantee that you will be hearing more about this gifted culinary talent.

Meritage Steakhouse is located at Wildfire Golf Club, 5350 Marriott Dr, Phoenix, AZ 85054. To make reservations, call (480) 293-3988. For fabulous service, ask for Jerome.

I was hosted by the JW Marriott Phoenix Desert Ridge and my meal was complimentary.

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categories / Dining Out
tags / Chef Chris Neff, Meritage Steakhouse, JW Marriott Desert Ridge

RUBEE TUESDAY, June 14-20: Honor Amongst Thieves, Bootleggers, Tucson 23, Prep and Pastry, and Mariposa

June 21, 2016 / Christina Barrueta

A recently launched feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Photo by Debby Wolvos and Jenelle Bonifield

Wednesday, June 15. I was invited to a media preview of Honor Amongst Thieves, the dark and cozy cocktail lounge above Stock and Stable. With a cocktail program directed by acclaimed libation expert Steph Teslar, I had high expectations and they were both met and surpassed. Cocktails are sophisticated versions rooted in classics, and there's also a bar menu serving dinner after 10 pm. Favorites for me included the complex Varnish with Olmeca Altos reposado tequila, Cynar 70, caramel-corn infused rancio, and dry cider, while my husband raved about the Remington with its smooth blend of shortbread-infused scotch, Vecchio Amaro Del Capo, white chocolate, and chamomile cordial, served with a side of dark chocolate treats. For more information, visit this link (edited: Steph Teslar is no longer with Honor Amongst Thieves).

Thursday, June 16. Any time I'm invited by Heidi Simpson Lee to be on her radio show Into the Soup, I answer with a resounding yes. This week I joined some of my favorite people - Michelle Jacoby of Bite Magazine, film producer Andrew Gooi, and Rick Philips, owner of Bootleggers. We talked food and travel as we recorded while sipping on Lonestar Mules and savoring Bootleggers menu favorites. You can listen in on our episode at this link.

Me, sound expert Steve, Heidi, Michelle, Andrew, and Rick

Recording with a talented panel

Lonestar Mule

Boot dumplings with chipotle-mango sauce

Cold smoked salmon with tarragon aioli

Smoked prime rib French Dip

Smoked turkey, St. Louis ribs, pulled pork, brisket, coleslaw and Schreiner's hot links.

Friday-Saturday, June 17-18. I was invited to cover Tuscon's inaugural Mexican food festival called the Tucson 23, including a weekend stay at host hotel, the beautiful JW Marriott Tucson Starr Pass Resort, and activities ranging from a chefs dinner to seminars and the main event. For a detailed recap of the Friday night kick-off dinner, click on the photo below.

Find more information here, and click the photo below for the Saturday seminars and main event recap,

Sunday, June 19. Terri Worthington, Senior Marketing Manager for Marriott International, recommended a visit to Prep and Pastry on our way home, and I absolutely loved it. Look for a review under the Travel section, including this highlight:

Monday, June 20. This time, we headed north to Sedona for a media invitation to celebrate the one-year anniversary of Mariposa Latin Grill (one of my favorite Sedona restaurants) with a Justin wine dinner led by Master Sommelier Joseph Spellman. It was a fantastic evening from start to finish. You can find the menu here, and a detailed recap by clicking on the photo below.

Check back next week when I lunch at L'Auberge de Sedona (and try their wonderful barrel-aged Negroni!) and plan to visit TEXAZ Grill, home of my favorite chicken-fried steak.

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categories / Rubee Tuesday
tags / Tucson, Mariposa, Tucson 23, JW Marriott Star Pass, Bootleggers, Honor Amongst Thieves

U.S. Egg's Gluten-Free Menu

June 15, 2016 / Christina Barrueta

Although I don't adhere to a gluten-free diet, I'm a fan as long as it's a tasty dish, and am always looking for suggestions to answer the many readers who email me to ask for recommendations. U.S. Egg is an Arizona-based, family-owned and operated company that has been a local favorite in the Valley for 30 years. Although I had never been, it's also a favorite of my husband's, so when I was invited to try their new gluten-free menu which launched in May, I thought it was a great idea. First impressions are important and I liked the clean, bright, and welcoming atmosphere.

I was happy to see their proud support of Arizona brews and spirits, such as Four Peaks, Mudshark, and Arizona Distilling Company (and gluten-free beer). Their gluten-free menu options are the largest selection I've seen, with 30+ items for breakfast and lunch, ranging from French toast and Eggs Benedict to BLTs and burgers. The kitchen makes sure to use gluten-free friendly utensils, such as tongs, pans, and toasters kept separate from the main cooking methods.

My benchmark when I try a gluten-free dish is whether I can tell the difference. Well, I would order their waffles any time! Light and fluffy with a crispy, buttery shell, the blueberry waffle made with corn and rice flour was a winner. Pining for a classic waffle but on a celiac-friendly diet? Get to U.S. Egg.

My husband was just as happy with his gluten-free "Bay Area" French toast, a plate of sweet and eggy French toast with a nice chew, piled high with strawberries, bananas, and whipped cream.

In addition to friendly service and an extensive range of gluten-free choices, I appreciate the fact that U.S. Egg strives to be environmentally conscious, using recycled design elements and eco-friendly vendors. It's just the kind of company I like to support. Count me in as a new fan.

I visited the Marbella Plaza location on West Bell Rd., but U.S. Egg has five other locations in Phoenix, Temple and Chandler.

I received a media invitation and our breakfast was complimentary.

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categories / Dining Out
tags / gluten-free, breakfast, waffles, French toast

RUBEE TUESDAY, June 7-14: Stock & Stable, St. Francis, The Camby, Brickyard Downtown, U.S. Egg

June 14, 2016 / Christina Barrueta

A recently launched feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Achiote steelhead trout wrapped in banana leaves with sweet potato hash and mole at Artizen at The Camby (photo by Food & Lifestyles)

Monday, June 6. I had already had plans with Angel of YayBabyBlog.com for lunch and after a great media introduction to Stock and Stable last week, I had to return to explore more of the menu. It didn't disappoint.

Appetizer menu

A Negroni of course

Rick with the ‪Fernet‬ spritz for the Black Hatchet (Bols, house blackberry wine, ‪orgeat‬, ‎balsamic‬)

Crispy chicken sandwich with cheese & charred scallion remoulade

Tongue pastrami with endive and chips

Great brunch menu

Tuesday, June 7. I had lunch at St. Francis with one of my favorite Valley chefs , super-talented culinary star Samantha Sanz of The Four Seasons Scottsdale (look for a future feature on what she is doing at Onyx).

Mezcal Negroni

Baked goat cheese & walnut pesto

Seasonal flatbread

Salmon with veggie rice bowl

Tuesday-Wednesday, June 7-8. I joined Food & Lifestyles for a staycation at one of my favorite hotels - The Camby. It included interviews and photo shoots with Chef Dushyant Singh of Artizen and Libby Longlott of the Bee's Knees cocktail lounge. They are both amazing talents introducing all-new menus this month. Look for special features in the upcoming weeks. A preview of photos by Jenelle Bonifield of Food & Lifestyles:

Sunday, June 12. I've been wanting to get to Brickyard Downtown in Chandler and cocktails and appetizers before a Los Lonely Boys concert was the perfect excuse. Verdict? Worth the 45-minute drive for us. I loved everything about it - the warm, inviting space with reclaimed elements, excellent craft cocktails from bartenders Henry and Tyler with mixologist Bobby Kramer, a delicious menu designed for grazing by Executive Chef Aaron Rickel (formerly of Elements), and friendly owner Gavin Jacobs. Bonus? YES! A bar with comfortable cushioned bar seats with backs which Gavin told me were custom-designed.

Back bar.

Negroni Week menu

Rum with a Homi

Tyler's off-menu Boulevardier with St. George NOLA coffee liqueur

Old Fashioned

Calamari and Octopus

Pretty back patio

Owner Gavin Jacobs

Monday, June 13. I was invited to explore some of the gluten-free breakfast items at U.S. Egg, and my waffle, made with corn and rice flour, was a highlight. Click on the picture below for more details of our visit.

Check back next week when I attend a media preview of Honor Amongst Thieves, record another episode of Into the Soup with Michelle Jacoby of Bite Magazine and filmmaker Andrew Gooi, and head south to Tucson for the Tucson 23 and a staycation at JW Marriott Star Pass and then north to Sedona for an anniversary wine dinner at Mariposa and a stay at Sedona Rouge.

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categories / Rubee Tuesday
tags / The Camby, St. Francis, Brickyard Downtown, Stock and Stable

RUBEE TUESDAY, May 31-June 6: Bitter and Twisted, La Bocca, Stock & Stable, Tacos Chiwas, The Gladly

June 07, 2016 / Christina Barrueta

A recently launched feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in and around Phoenix.

Bitter and Twisted Guest of the Week Christina Barrueta

Wednesday, June 1st. I was thrilled to find out I was Guest of the Week at one of my favorite spots (thanks Ross!), so of course a visit to Bitter and Twisted was in order. I worked my way through a trio of infused Negronis (rose, Earl Grey tea, and jasmine) and, as always, Chef Bob Tam's food was the perfect, delicious accompaniment.

Jasmine-infused Negroni

Dr. Reyes, Dr. Reyes

Cherry Sidecar

Typhoon Chicken

Century egg salad with tobiko

Brisket tacos

Thursday, June 2nd. I also have a full-time job as a medical editor with a company called Integrity HD and my bosses and owners of the company were in Phoenix for their yearly trip. We had a great time catching up at La Bocca in North Scottsdale.

Brussels sprouts and pancetta pizza

Tiramisu

Thursday, June 2nd. One of my favorite PR industry professionals, Jan Brancamonte of J Lauren PR, celebrated five years with a rooftop party and cake and champagne at her office in Tempe.

Thursday, June 2nd. Afterwards, I attended a media preview for the opening of Stock and Stable, a fabulous new addition to midtown Phoenix. I loved the space, craft cocktails and the food, such as the double-cut pork chop with Noble bread, peaches and cipollini stuffing and the smoked corn manti with radishes, pepitas, feta cheese, and asparagus. In fact, I made plans to return next week for lunch with a friend. Photos below by Food & Lifestyles:

Saturday, June 4th. I spent a fun afternoon at The Gladly for the launch of Homeboy's Hot Sauce's new Verde, and a sneak peek at the The Gladly's Summer Cocktail list which debuts today (June 14). Click the picture below for a separate recap with details and photos by Chanelle Sinclair of iamchanelle photography.

Saturday, June 4. We FINALLY got to Tacos Chiwas, a place all my food-loving friends have been raving about. We got the namesake Tacos Chiwas (beef, ham and queso asadero), carne asada, and fried tripas tacos and rajas gorditas. Oh yes, we'll be back!

Sunday, June 5th. I joined friends (including Jenelle Bonifield of Food & Lifestyles and Sarah Mitchell of Eco Mama Green Clean) for dinner at a neighborhood favorite - Pomo. This time, I tried a new pasta and loved it. I'll be ordering it again - strozzapreti alla salsiccia with a creamy tomato sauce, ground sausage, rosemary, and Parmigiano-Reggiano.

Negronis

Strozzapreti alla salsiccia

Tune in next week as I return to Stock and Stable and St. Francis, enjoy a staycation at The Camby, and visit Brickyard Downtown and U.S. Egg.

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categories / Rubee Tuesday
tags / La Bocca, Bitter and Twisted, Stock and Stable, The Gladly

New Summer Menu at St. Francis

June 04, 2016 / Christina Barrueta

"I wanted a restaurant that fed the community. I wanted to do simple food, food that people can eat every day and come back to." That is exactly what Phoenix restaurateur Aaron Chamberlin created when he founded St. Francis. It was a decision he made after a career that spanned New York, Boston and San Francisco, and working for culinary luminaries such as Jean-Georges Vongerichten, Michel Richard, and Daniel Boulud. After time spent in Phoenix with LGO Hospitality Group, he realized he no longer wanted to do fine dining. "I worked from small 14-seat restaurants to massive hotel restaurants and everything in between. You learn who you are and what you want to be."

At St. Francis, the kitchen is anchored by a custom wood-burning oven, and the menu features dishes cooked with mesquite and almond wood while sourcing extensively from local purveyors such as Maya's, Abbey Lee, and Crooked Sky farms, Two Wash Ranch, and Duncan's Trading Company. While heartier fare such as the signature roast chicken with fingerling potatoes and salsa verde and pork chop with corn polenta and succotash are always best-sellers, this summer it's all about the vegetables. "We want lighter dishes. We want to have more vegetables on the menu. We’re really trying to focus on that," Chef Chamberlin explained. "We're also going to roll out a meatless Monday menu and let everyone start the weekend off fresh with vegetables. We love them and we just want to get more out of them. We want people to think about us as a fresh and healthy place to eat."

As seasons change, so will the soup, but hopefully the current Carrot-Ginger Soup lingers. It's a vibrant and flavorful bowl of sweet roasted carrots pureed with zippy ginger and garnished with chives, a drizzle of crème fraiche, and a toasty crouton.

Multi-hued carrots from local farmers also make an appearance in the Roasted Carrot and Avocado Salad. Tossed in olive oil, they are roasted in the wood oven before being layered with sliced avocado, mixed greens, crumbles of Arizona goat cheese, and dressed with a bright orange-poppy seed vinaigrette.

The Fire-Roasted Eggplant Dip is likewise packed with flavor. Roasted eggplant is peeled and chopped and its savory smokiness mixed with charred onions, smoked paprika, fresh herbs, and a pop of red wine vinegar before being topped with fruity extra virgin olive oil, yogurt, pickled fresno chiles, and pine nuts.

What is summer without juicy tomatoes? The Heirloom Tomato Salad at St. Francis brings colorful Arizona tomatoes tumbled on chewy-crunchy crostini with creamy burrata cheese, sliced cucumbers, and red onion. A simple dressing of red wine vinaigrette allows all the flavors of summer to shine.

The Pan-Seared Rainbow Trout is now one of my favorite dishes in town. Delicate, crispy-skinned trout is perched on purple potato puree and crunchy green beans and napped in a brown butter-lemon sauce embellished with briny-tangy capers and chopped almonds. Filling and satisfying, it's still light enough for a perfect summer entree.

Leave room for dessert, especially the new olive oil cake with lemon and rosemary topped with sweet cream gelato and homemade caramel sauce.

Seven years old, and St. Francis remains popular and profitable. "Every day, working hard, that’s what got me to where I am today. What fuels me is to have this open for 20 years," Chef Chamberlin says. "What’s important to me is creating a good business, having people be regulars, being good to my employees. I learned very quickly that you have to surround yourself with good people.” His recipe for success includes his valued team. "I love watching other people grow. My chef was 15 years old when I met him and now he can run a 3-1/2 million dollar restaurant. He delivers every day, every single day. I want to give back and create a good environment for them. When I first opened this business I thought it was all about me, but now it’s all about them."

What's in store for the future? Chef Chamberlin also owns the beloved Phoenix Public Market Café, and while additional projects are in the works for downtown Phoenix and Tempe, he notes that he truly loves being a mentor. "My goal is to get more into education. That is what I really want to do. I love the business. I love cooking. I love everything about it. It has really been a great and phenomenal career. And I love being in Arizona."

St. Francis is located at 111 E Camelback Rd, Phoenix, AZ 85012. Phone:(602) 200-8111

This was a complimentary media invitation.

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categories / Dining Out
tags / St. Francis, Aaron Chamberlin

The Herb Box at The Colony

June 01, 2016 / Christina Barrueta

In early April, the third location of The Herb Box opened at The Colony, a new mixed-used development at Seventh Street and Missouri Avenue in midtown Phoenix. I first frequented The Herb Box at DC Ranch in Scottsdale and, after it opened in 2011, the The Herb Box at Southbridge in Old Town. In fact, I listed their smoked salmon hash as part of my Perfect Food Day in the Phoenix New Times that same year. Through its expansion, The Herb Box has always drawn crowds with its hallmark of fresh, seasonal dishes and inviting, airy spaces, and the newest location is in keeping with this philosophy. Outside, a pretty patio is lined with blooming planters and trellises intertwined with fragrant jasmine. Inside, it is light and bright with floor-to-ceiling windows and soaring ceilings warmed by reclaimed wood and accented with pops of orange and cobalt blue. I had recently enjoyed lunch (favorites included the Korean fried cauliflower, crab dip with plantain chips, and signature butternut squash and corn enchiladas), but this would be our first visit for dinner.

We began with pre-dinner cocktails: "The Martinez" (Bombay Sapphire Gin, sweet vermouth, Luxardo cherry liqueur and angostura bitters) and a "Twisted Manhattan" (Woodford Reserve, Disaronno and luxardo cherry juice).

Our dining choices were guided by the welcoming and knowledgeable Katia Breunig (Private Dining Coordinator at The Herb Box), and her recommendation for the brussels sprouts chips was a winner. I can see why these are a best-seller. Light and crunchy, they were fried to salted crisps, spiked with a hint of chile heat, and plated with a creamy vegan aioli studded with roasted yellow pepper. This self-professed chips and dip addict has a new favorite, healthier option.

My "I'm not big on vegetables" husband was likewise converted, commenting more than once how much he liked his edamame hummus. Flecked with jalapeño and cilantro, at The Herb Box, an ordinarily humble hummus was further elevated by the textural contrasts of candied pumpkin seeds, edamame beans, sliced radishes, and pea sprouts.

He was just as happy with his main course - a juicy filet embellished with ancho-bourbon demi-glace, gorgonzola cream, and a salad of warm green beans and smashed fingerling potatoes with fennel, blistered tomatoes, and Rogue Creamery’s Smokey Blue cheese..

More often than not, I order seafood and am always happy to see trout on a menu. Here it was deliciously butterflied and char-grilled with watercress butter, topped with a colorful array of pickled baby lima beans and beets, and served with a skillet corn and leek gratin.

We were told the desserts would be changing, so if this is gone, you'll have missed out on the Espresso Bomb with layers of rich brownie and decadent coffee mousse.

With a menu of fresh veggie-focused dishes, vegan options, gluten-free choices, heartier fare, and sweet treats, The Herb Box offers something for everyone.

The Herb Box at the Colony is located at 5538 N 7th St #100, Phoenix, AZ 85014, Phone:(602) 635-4965.

This was a complimentary media invitation.

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tags / The Herb Box at the Colony, Herb Box, Midtown