Hana Japanese

For me, what makes a restaurant special is a creative menu utilizing high-quality ingredients, caring chef/owners who are proud and passionate about their craft, and a welcoming atmosphere that makes me happy the moment I walk in, and encourages me to return as soon as possible.  Family-owned Hana is such a spot with this magical combination.

Read more in an article I orginally wrote for AZ Wine Lifestyle magazine in 2010: AZ Wine Lifestyle:  A Flower Blooms in the Sonoran Desert

Ikano - whole grilled squid

Fried mochi

Takoyaki (octopus fritters)

Hana Tamago, before...

and after (soft boiled egg brined in dashi, tempura fried, with creamy mentaiko sauce).

BYOB! Starting with Beau Joie champagne

Rainbow Carpaccio (Tuna, Yellowtail, Salmon and Sea Bass)

Miso ramen

Aji - sashimi and crisp fried bones

Otoro

Curry udon

Uni shooter with quail egg and yuzu

 

Different Pointe of View

We recently had friends visiting from Massachusetts, and I can't think of a better place to spoil them than with the delicious cuisine and beautiful view found at Different Pointe of View at the Hilton Tapatio Cliffs.  

View fullsize

With talented Chef Anthony DeMuro helming the kitchen and Ian Cahill's thoughtful wine pairings, this is truly a special destination where the food lives up to the panoramic beauty of Arizona.

Chef Creek Oysters, bacon-horseradish-chervil butter and lemon oil.

Berkshire Pork Belly, Cannellini White Bean Chowder, Braised Swiss Chard, Apple-Balsamic Syrup

Smoked Tomato & Parmesan Risotto, Poached Egg, Truffle Hollandaise

Sausage & Mozzarella Raviolis, Roasted Garlic-Tomato Pesto, Rapini

Cider-Poached Pear, Micro Herbs. Gorgonzola, Caramelized Pear-Cinnamon Vinaigrette

Snake River Farms' wagyu with parmesan and asparagus puree.

Snake River Farms' wagyu strip loin.

Brandy-Vanilla Poached Maine Lobster with Lobster and Parmesan Raviolis, Charred Rainbow Cauliflower, Lobster Beurre Blanc, and Truffles.

Lobster ravioli and truffles

Truffles

Smoked Palo Verde Farms Pork Tenderloin, Brioche Maple-Pecan Spoon Bread, Baby Turnips, Shallot & Sherry Jam, Parsnip Maple Purée, Apple Reduction

Smoked Palo Verdes Farms pork tenderloin

Seared Blue Nose Sea Bass with Crispy Saffron Parmesan Risotto Cake, Rapini, Cipollini Onions, and Peppadew Pepper Reduction

Grilled Venison Tenderloin with Sweet Potato Rosti, Sunchokes, Charred Shallots, Sweet Potato Purée, and Huckleberry Port Demi

Ian Cahill's Dessert pairings - Cockburn's 1994 port

Don PX Gran Reserva sherry

Don PX Gran Reserva sherry

Greek Yogurt Panna Cotta with Passion Fruit Mango Tuile and Pineapple & Coconut Sorbet

Cinnamon Bread Pudding a la mode with vanilla bean whipped cream, spiced orange streusel and rum raisin sauce

Milk Chocolate Peanut Butter Cheesecake, Candied Peanuts, and Chocolate Popcorn

Chocolate Cream and Buttery Salted Caramel with Banana Cremeaux, Spiked Caramel Sauce, and Bruléed Bananas

For a full review, visit this link for an article I wrote for AZ Wine Lifestyle magazine.  

For a  recap of a Château de Campuget wine dinner, click here:  link.  

The Breadfruit: An Urban Escape to the Caribbean

My article from the Summer 2012 issue of AZ Wine Lifestyle.

A Sichuan feast at Miu's (now closed)

Miu's in Tempe was the best Sichuan I had had since moving from Boston.  Sadly, it's now closed.  A May 2013 visit: 

View fullsize

Spicy Lamb Ribs

View fullsize

Kung Pao Chicken

View fullsize

Bean Thread Noodles in Spicy & Sour Sauce

View fullsize

Ma po tofu

View fullsize

Water-Boiled Fish Fillet/shui zhu yu

View fullsize

Pork belly in garlic sauce

View fullsize

Sichuan green beans/gan bian si ji dou

View fullsize

Dan Dan Noodles/dan dan mian

View fullsize

Twice-Cooked Pork/hui guo rou

View fullsize

Fuqi feipian

View fullsize

Sichuan stir-fried potatoes with Chinkiang black vinegar and chile

View fullsize

Yu Xiang Eggplant