Different Pointe of View Celebrates Summer with a 3-Course Prix-Fixe

August 01, 2018 / Christina Barrueta

While summer months bring steamy temps, one thing doesn't change - the panoramic Sonoran Desert views at our acclaimed restaurants. Different Pointe of View at the Pointe Hilton Tapatio Cliffs takes advantage of the season by featuring some of the best dining specials in the Valley, and this year, it coincides with the introduction of a new drink list.

As I've mentioned previously (such as here, here, and here), DPOV with Executive Chef Anthony DeMuro is a personal favorite. Last month, nine new specialty cocktails debuted and these colorful libations are the perfect way to begin your evening. You might try the Last Haboob, a refreshing blend of Bombay Gin, Green Chartreuse, Luxardo Cherry Liqueur, and lime juice, or linger over The Good, The Bad, & The Old Fashioned, a union of Makers 46, smoked maple syrup, orange, Luxardo cherry liqueur, a splash of soda and two types of bitters - chocolate and Angostura.

Order The Mirage, and you'll enjoy a summer sipper made with Belvedere Vodka, Cointreau, pomegranate liqueur, Cardamaro, lemon juice, and an effervescent splash of Banfi Rosa Regale sparkling wine.

More clever monikers representing our Southwestern surroundings arrive with a Desert Oasis mixing Bulleit Bourbon, Aperol, lemon juice, and Amaro Nonino (an Italian grappa-based spirit), and the Sandstorm, a lovely libation combining Casamigos Añejo tequila, agave syrup, Shrub & Co. Yucatán Honey Shrub, and a hint of heat with chipotle simple syrup.

Prickly pear syrup adds a hint of sweetness and a beautiful hue to the Cactus Kicker, which also includes Patron Silver tequila, Luxardo, and a touch of smoky mezcal. Be sure to spend some time exploring these signature sippers while you peruse the menu.

Through Labor Day, take advantage of a delicious three-course summer menu for $44 at this AAA Four-Diamond restaurant. Offering you a choice from select appetizers, entrees, and any of the desserts, it's just another reason to visit this special restaurant perched on North Mountain.

Chef DeMuro's rich and velvety Lobster Bisque is my favorite rendition in Phoenix (I first wrote about it in this AZ Wine Lifestyle magazine 2011 feature), so I was VERY happy to see it's one of the highlighted choices, garnished with a dollop of piquillo pepper cream.

There are two other options, however, that are just as delightful. For a lighter starter, try the fresh and bright Bibb and Heirloom Cucumber Salad embellished with fennel, juicy tomatoes, crumbles of sheep’s milk feta cheese, basil-fennel purée, and a zesty lemon-basil vinaigrette. Want something heartier? Order the Merguez with Israeli Couscous, a mouth-watering pasta dish of plump pearl couscous soaking up a saffron-accented broth studded with juicy disks of North African spiced lamb sausage, tomatoes, and feta cheese.

Four entree choices will tempt you, including the Chef's Daily Feature, which one day may be rosy slices of Muscovy Duck with boursin cheese polenta, carrot puree, and dried blueberry compote, or the next, short rib ravioli topped with basil-garlic shrimp, spinach pesto, and a tomato beurre blanc. Tip: Follow DPOV on Facebook, where Chef DeMuro posts pictures of his dish of the day.

I lean towards seafood, so naturally I loved the Seared Mediterranean Meagre. This delivered a crispy-skinned, perfectly cooked fillet of fish similar to a European seabass balanced on a crispy leek-parmesan risotto cake, topped with a tangle of leek pesto, and surrounded by florets of Romanesco cauliflower, rock shrimp, and puddles of buttery shrimp and chervil herb sauce (edited: since my visit, meagre has been replaced with California white seabass).

Meat lovers will opt for Grilled Marinated Bistro Steak, which is given the Southwestern treatment with partners of smoky black beans with manchego cheese, pico de gallo, baby pattypan squash, and a guajillo chile-spiked demi-glace.

Tender, juicy Achiote Grilled Pork Tenderloin likewise receives an Arizona flair, rubbed with a Mexican spiced annatto paste before being grilled to perfection and paired with a green chile and cheddar polenta cake, pickled pepper and cilantro tapenade, baby zucchini, and finished with prickly pear syrup and lemon zest reduction.

Be sure to save room for dessert, because at Different Pointe of View, you have your pick from five indulgences for your dinner finale.

Whiskey Pecan Praline with chocolate sponge cake and brown sugar blond chocolate cream
Peanut Butter, Chocolate & Banana with chocolate-peanut butter mousse and caramelized banana ice cream
Margarita Gelato with key lime curd, rice brittle and vanilla sugar strawberries
Caramel Brownie with milk chocolate and honey, white chocolate square and a scoop of Caramelia chocolate ice cream
Tahitian Vanilla Bean Crème Brûlée with fresh raspberries and blueberries

Can't choose? Well, maybe these pictures can help you decide.

Peanut Butter, Chocolate & Banana

Margarita Gelato

Caramel Brownie

Creme Brulee

Of course, you're welcome to stray from the summer prix-fixe and order a la carte. If that's your plan, file away these two new additions to the menu we tried on our recent visit (thank you to Ian Cahill for his expert menu guidance and wine pairings!)

Lobster Rice Paper Rolls stuffed with chunks of lobster, pickled enoki mushrooms, cucumbers, and sprouts, accompanied by Napa Cabbage, soy foam and a swath of spicy mango sauce.

A splurge-worthy (and gluten-free) entree of Lobster and Scallops starring sweet poached Maine lobster, seared diver scallops, honey griddle cakes, asparagus, and an aromatic lemongrass beurre blanc.

Different Pointe of View is an award-winning mountaintop restaurant located inside the Pointe Hilton Tapatio Cliffs Resort at 11111 N 7th St, Phoenix, AZ 85020. Take advantage of the special 3-course $44 prix-fixe through September 1. It is open for dinner Tuesday through Saturday, and reservations can be made by calling (602) 866-6350.

I received a complimentary media invitation.

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Cartwright’s Artistic Interpretation of Arizona Cuisine

July 31, 2018 / Molly Cerreta Smith

By Molly Cerreta Smith

On Wednesday, July 25, Cartwright’s Modern Cuisine Chef Brett Vibber, his kitchen staff, Chef Tamara Stanger (formerly of Helio Basin Brewing Company and soon to be at the helm of Cotton & Copper) and Sam Pillsbury of Pillsbury Wine (who really needs no introduction), collaborated on An Evening of Arizona Cuisine. This multi-course dinner was built upon food solely foraged from the unique terrain of the Grand Canyon State.

Tamara Stanger, Brett Vibber, and Sam Pillsbury (photos: Christina Barrueta) — Tamara Stanger, Brett Vibber, and Sam Pillsbury *(photos: Christina Barrueta)*

Much like a writer uses words to tell her tale and an artist his palette, the chefs and winemaker used local and indigenous ingredients to share their stories in each beautifully-presented plate and accompanying glass. In a true team effort, according to Vibber himself, each chef was given an opportunity to reveal a few pages of their own stories, told through food.

Our meal began with a simple yet tasty amuse — a creamy, firm base of polenta topped with a bright red Rhiba Farms tomato, a sliver of foraged horse mushrooms, and a rind of local goat cheese.

This was paired with a crisp rosé from Pillsbury Wine and Vineyard, which produces only local Arizona-grown wines – naturally.

Next, Sous Chef Joe Deruyter’s presented his version of “Arizona” ceviche, a colorful plate of prickly pear-cured Desert Sweet Shrimp topped with delicate slivers of onion, yellow tomato and serrano peppers from Rhiba and Mortimer farms.

Sam paired this with his Wild Child White, a blend of three European aromatics (German, French and Italian).

Owner and GM Cody Heller with Pillsbury Wild Child White

Tamara Stanger revealed her chapter in this story of Arizona Cuisine, bestowing upon us her Navajo Kneel Down Bread wrapped in a Rhiba Farms banana leaf with a juicy backyard-picked plum and local flowers. Hearty with a hint of spice, yet still delicate, this is a dish for the history books.

The Jeweled Cactus course was a playful and visually stunning course featuring Saguaro and Barrel cactus honeys, date cream, saguaro pâte de fruit and cactus seeds paired with Pillsbury Chardonnay, which recently won a Gold Medal from the San Francisco Chronicle.

Chef Vibber credited Cave Creek’s The Meat Market (just down the road from Cartwright’s) for the Chiricahua pasture-raised pork sausage in the next dish. Topped with local wildflower pollens that the kitchen staff has been collecting, including fennel, chamomile and wild onion from Arizona’s Rim Country, the sausage was perfectly balanced with an artistic “swoosh” of wolfberry jam and Mountain Sky Farms honey.

The cheese course followed, featuring soft-ripened goat milk cheese aged for three-and-a-half weeks and made by Cartwright’s own Chef Geoff Greiner, with Malaysian kumquat and juniper emulsion, strawberry jam and a semolina crisp.

This was the ideal “palate cleanser” to prepare for the next dish — Chef Jaren Bates’ interpretation of “chicken and waffles” taken to the next level.

A nine-hour smoked duck leg breaded with cornmeal and mesquite flour and served with a blue corn waffle, pickled okra, cactus seed butter and cactus syrup. Sam paired this with another San Francisco Chronicle Gold Medal Winner – a 2016 Viogner, featuring Southern Rhone aromatics grown right here in Arizona.

One of the most interesting parts of this dinner was the introduction that each chef gave as their guests were being served. It made each bite even that much more flavorful, more delicious, knowing that, for example, the watercress pesto was made from watercress foraged just twenty minutes from the restaurant. It gave insight to the secrets that our desert, riparian and forest landscapes are holding so sacred – just waiting to share. Each plate truly held the passions of these hardworking chefs, and you could taste it.

That said, Chef Vibber went “rogue” from the Arizona-only menu for just one item — that local watercress pesto was topped with a piece of Alaska Wild Sockeye that chef caught himself on a recent trip. Just knowing that this was perhaps not locally foraged, but chef foraged, wove in yet another thread to the tapestry of the evening, giving such significance to the meal.

Next, a perfect “one bite” of Chiricahua pasture-raised lamb with a glaze that subtly hinted of maple was served with smoked cayenne and lavender and paired with Sam’s carefully-selected Petite Sirah featuring aromatics of the Rhone variety.

And while I truly hate to pick a favorite, let’s just say the grilled buffalo rib-eye with blackberry and onion and served with a scrumptious chickpea fritter falls into the “last but certainly not least” category.

To cap off a truly unforgettable meal, the dessert was a fantastic interpretation of a classic ice cream sandwich. However, this version was all Arizonan — sweet corn ice cream sandwiched between crumbly blue corn shortbread and sweetened with Mountain Sky Farms honey and agave, jalapeno-infused whipped cream and a blackberry-sumac jam with fresh strawberries and dried sweet corn for a perfect crunch.

This dinner shared the story of Arizona food, but also revealed that much of the tale is yet to be told. Chef Vibber and Stanger share the passion and belief that there is so much more to be discovered when it comes to defining what “Arizona cuisine” really is… and I’m certainly ready for the next chapter.

Cartwright's Modern Cuisine is located at 6710 E Cave Creek Rd, Cave Creek, AZ 85331. It is open daily for dinner and reservations can be made at (480) 488-8031.

This writer received a complimentary media invitation.

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Artizen's Summer Menu at The Camby

July 23, 2018 / Christina Barrueta

Each season introduces a wonderful debut of dishes at one of my favorite restaurants - Artizen at The Camby Hotel. As I've previously spotlighted here and here, I'm a huge fan of Executive Chef Dushyant Singh and his globally-inspired dishes. A collaboration with his talented Chef de Cuisine Michael Winneker, the current menu is divided into Snack (small plates), Soil (vegetable dishes), Artizen Entrees, and Butcher's Block (steaks and chops), and I've had the delicious pleasure over two visits - once with the lovely ladies of Know Tribe, and more recently a hosted chef's tasting - to explore the new additions.

But while you're here, there's another new menu you need to pay attention to - Lead Bartender Justin Arellano's excellent cocktails. Justin brings to Phoenix the knowledge and experience taken from his time spent in New York City working with some of the cocktail greats, such as Sasha Petraske, founder of renowned Milk & Honey. You'll learn more about Justin in my upcoming cocktail article in the September issue of Phoenix Home and Garden, and can cheer him on when he competes in Bar Brawl at the Sanctuary Resort on July 29.

To celebrate Negroni Week, Justin created an outstanding limited-edition variation called the Nopal Negroni, made with Campari, hibiscus-infused-gin, Antica Carpano vermouth, prickly pear reduction, and a pinch of salt to heighten flavor, and garnished with dried hibiscus and orange zest.

On his list, you'll find classic and creative drinks such as those I have most recently tried - the Corpse Reviver #2, Painkiller, Bin & Gitters, and Dry Heat. If I had to pick a favorite, it might be the Skinny Dip, a finely-tuned union of mezcal, lime juice, and Punt e Mes accented with maple and pineapple.

Cocktail Menu

Skinny Dip

His cocktails are the perfect precursor before diving into your meal, and with Executive Chef Singh and Chef de Cuisine Winneker in the kitchen, I predict you'll be as impressed as I am. Here is a photo recap of some of the fabulous dishes you can expect to enjoy.

SNACK

A light and bright starter perfect for our hot summer months was a Crab Salad stacking sweet and delicate Dungeness crab tossed with lemon, tarragon, and chives and colorfully complemented with pepperonata, sorrel, and mint oil.

Might I suggest a surf and turf combo? The Yellowtail Crudo delivered melt-in-your-mouth slices glistening with chile oil and a tangy yuzu vinaigrette with pickled Fresno chili, ginger, yuzu gelee, garlic chips, and ice lettuce, a leafy lemony succulent, while tender Crispy Baby Back Ribs were glazed in an umami-rich BBQ sauce of French Banyuls vinegar and Chinese Hoisin sauce.

Parisian Gnocchi are made with a pâte à choux base (the dough used for eclairs and profiteroles) versus Italian potato gnocchi. This means that they are light and airy and were absolutely fantastic paired with crispy sweetbreads, corn velouté enhanced with smoked butter, and bedecked with thinly-sliced green grapes and micro cilantro.

SOIL

I think more people should be talking about the superlative vegetable dishes on the menu at Artizen, which can be ordered as sides or as a course. They are guaranteed to please vegetarians and entice carnivores, and I could easily have a glass of wine and not stray from this section of the menu. Depending on what is in season, you may find options such as cauliflower with date jam and curried shallots or baby carrots with cherry-cardamom chutney, and perhaps these four delicious plates:

Crispy Brussels Sprouts drizzled with Caesar dressing and adorned with chives, Pecorino Romano cheese and brown butter breadcrumbs
Asparagus blanched, grilled and tossed in a pistachio vinaigrette, nestled in a creamy black garlic aioli, and dressed up with charred shiitake mushrooms, pumpernickel croutons, cured egg yolk, and celery leaves
Crispy Potatoes tricked out with nuggets of bacon, fermented Fresno chiles, Taleggio cheese sauce, and a dusting of blue cheese powder
Velvety Potato Puree with creme fraiche and an oozy center of melted Comté cheese.

Happily for me, my favorite from last season has stayed, and that is the Sunchokes. Also called Jerusalem artichokes, they're a nutty root vegetable which at Artizen are confited and seared, draped in a beurre blanc spiked with Amaretto, and showered with Marcona almonds.

ARTIZEN ENTREES AND BUTCHERS BLOCK

I highly recommend following chef's suggestion for sharing the Lamb Bucatini as a pasta course. Lamb necks are smoked before being braised to tender richness and combined with a smoky charred tomato sauce studded with sultanas. Bucatini, a fat tubular spaghetti, is tossed with this savory sugo, and finished with finely grated cheese and garlic flowers.

A steak for my husband and fish for me is our usual restaurant MO and at Artizen, we were extra happy, feasting on a juicy, perfect medium-rare 8-oz New York Strip with the optional decadence of foie gras butter, and a beautiful filet of Poached Snapper with fennel pollen, tomatoes, and patty pan squash in an aromatic Thai basil and coconut broth. Surprisingly, as chef explained, no butter or oil was used in this light but extremely flavorful dish.

I must also give a shout-out to our gracious server on both visits, Jeff Menzer. Be sure to let him guide you with wine pairings and suggestions!

Longtime pastry chef Julie Emiliano has been baking indulgences at this hotel since its days as the Ritz-Carlton and through its transformation to The Camby. If you've planned well and left room for dessert, try her Goat Cheese Cheesecake with its tangy creaminess topped with a tropical fruit glaze and paired with fresh berries and pistachio cream.

Artizen at The Camby never disappoints and I think my husband summed it up best when I asked him what he thought of our latest visit - "There should be a line out the door." I agree.

Artizen Crafted American Kitchen and Bar is located at The Camby Resort and serves breakfast, lunch and dinner, and brunch on the weekend. You can also join them for Happy Hour Monday through Friday. For more information or to make reservations, call (602) 522-6655 or visit artizenaz.com.

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tags / Chef Dushyant Singh, The Camby, hotel restaurant, Phoenix

Lon's at the Hermosa Inn Debuts Spring Menu

April 05, 2018 / Christina Barrueta

I've been a longtime fan of Lon's at the Hermosa Inn with its idyllic setting and the culinary talents of executive chef Jeremy Pacheco. And I'm not the only one, as can be seen by the many accolades for this property, such as Travel and Leisure's "Top 500 Hotels in the World," Condé Nast Traveler's "Awards for Excellence, Trip Advisor's "Best Al Fresco Dining," and Zagat's "Top Hotel Restaurants." For more on the history of the Hermosa Inn, visit my article in AZ Wine Lifestyle, "Lon's - A Taste of History."

I was recently extended a media invitation to experience Chef Jeremy Pacheco's new spring menu and I think it's the best iteration yet! The farm-to-table movement is not new to this talented chef - it's part of his family's heritage and their working farm. At Lon's, he not only uses his family's durum wheat when creating dishes, but is committed to supporting the many Arizona artisans, ranchers, and growers, and sourcing local whenever possible. Did you know that Gila Bend, Arizona is home to Desert Sweet Shrimp? Lon's at the Hermosa Inn is one of only two restaurants sourcing these fresh crustaceans. You'll find them on the menu in a fantastic creamy risotto studded with mushrooms and scented with lemon and fennel. And look for Rovey Dairy and their new partnership with the Hermosa Inn. When the owners came in talking cheese, they left convinced by Chef to also supply him with lamb and beef raised on their dairy farm in Glendale, Arizona. Chef Pacheco proudly shared that Lon's is the only restaurant currently using these products from this family-owned dairy ranch.

Start with excellent cocktails from a list created by Bill Parker, Beverage Manager of the Hermosa Inn. You'll also find a large selection of local craft beer, including a collaboration between Chef Pacheco and Sonoran Brew Company, Arizona wine on draft, house bottled cocktails, libations made with locally distilled spirits including the Hermosa Inn's exclusive Del Bac whiskey from Tempe, in addition to seasonal cocktails. I absolutely loved the Negroni de Mûre, a Negroni variation complemented with Crème de Mûre, a fragrant blackberry liqueur.

It was the perfect aperitif for our spring feast:

Silky slices of beet-cured hamachi graced with Meyer lemon, smoked salmon caviar, and fennel.

Rovey Dairy Wagyu beef tartare with black garlic crème frâiche, crispy parmesan crisps, capers, pickled mushrooms, and house-made saltine crackers.

Porcini mushroom soup with wild mushrooms, Noble Bread crouton, and truffle cream.

Housemade prosciutto with local McClendon asparagus, Crow’s Dairy cheese curds, Arizona citrus, and blood orange vinaigrette.

Desert Sweet shrimp risotto with fennel and Meyer lemon.

Alaskan halibut with colorful roasted cauliflower, purple potatoes and a velvety clam chowder sauce.

Rovey Dairy lamb featuring fennel-rubbed lamb chop, T- bone steak, lamb belly bacon, and braised lamb shank cake over local farro with an olive and tomato tapenade and rich lamb jus (TIP: I've been told the lamb burger on the lunch menu is a must-order).

We were treated to a preview of a signature brunch dish (now on the menu) - thick slices of housemade peppered bacon with an addictive sweet and tangy maple syrup-late harvest vinegar glaze.

If Rovey Dairy Wagyu steaks are a special the night you dine, it is worth the splurge! (video below):

Truffle mac ‘n cheese with truffled goat cheese and Hayden Mills pasta made with locally-grown and harvested heritage wheat was a perfect side dish.

Decadent desserts change seasonally, such as a pistachio cake with pistachio gelato and kumquat compote, or the S’mores bar layered with milk chocolate mousse, chocolate cake, and marshmallows on a mesquite graham cracker.

Lon's at the Hermosa Inn is truly a special spot. Spend some time ensconced in Arizona history at this beautiful property and see for yourself.

Lon's is located at the Hermosa Inn at 5532 N Palo Cristi Rd, Paradise Valley, AZ 85253. For reservations, call: (602) 955-8614. For the current menu, visit this link.

I received a complimentary media invitation.

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tags / Paraise Valley, Lon's, Hermosa Inn

J's Kaiyo Sushi and Bar - Scottsdale

March 12, 2018 / Christina Barrueta

Executive chef Jason McGrath of Kaiyo is recognized in valley food circles not only for his pedigree (his father is James Beard award-winning chef Robert McGrath), but for his own culinary merits. Although I didn't have a chance to enjoy his menu during his stint at Second Story Liquor Bar, I've been impressed by his cooking in my role as a judge for the annual Dish it Out chef competition, including this winning dish which earned him the title of 2017 champion.

At J's Kaiyo Sushi and Bar, you'll find a menu encompassing well-crafted cocktails, nigiri, maki, and sashimi at the hands of head sushi chef Todd Register, and chef McGrath's inventive globally-influenced dishes. I suggest starting with the Zen Garden, a refreshing cocktail combining Hendrick's gin, Bol's elderflower liqueur, lemon juice, ginger, and cucumber, with a shiso leaf garnish.

It's especially nice as a pairing for a starter of sushi such as the signature Kaiyo roll, stuffed with blue crab, cucumber, and tempura asparagus, and piled high with satiny cubes of big eye tuna, yellowtail, and salmon strewn with yuzu tobiko and togarashi.

As you explore more of the menu, you'll see some of chef McGrath's favorite ingredients sprinkled throughout such as Korean gochujang, Turkish Urfa biber, or Syrian Aleppo pepper. "I love immersing myself in a position like this where I have a chance to pick up so much culturally, from Japan to Morocco, from the Mediterranean to Thailand," McGrath explains. "We pull from all those influences in what we do here. As a Japanese restaurant, we have expected dishes like edamame, gyoza, and shishitos, but we also try to do unexpected things." That means smoky blistered shishito peppers are deglazed with rice vinegar and accentuated with shallots, Fresno chiles, lemongrass and garlic with a tangy vinaigrette of soy, housemade ponzu and sesame chile oil.

A beautiful crudo special features coils of hamachi and watermelon radishes nestled in a celadon-green cucumber, honeydew and jalapeño water with kiwi fruit. Decorated with golden pea shoots, flower petals, Urfa biber and bright pops of finger lime, it's art on a plate and as delicious as it looks. "It's very refreshing, with simple, straightforward flavors," describes McGrath. "We try to be adventurous but still make our menu approachable."

"I wanted to find a unique way to serve crabmeat and avocado, adding texture and flavors that work together." Mission accomplished. This crowd pleaser features torched avocado halves stuffed with sweet blue crab scented with lemongrass and ginger, a seeded crust of sesame, sunflower, pepitas and poppy seeds spiked with Aleppo pepper, and dollops of citrusy mango gel.

"One of my favorite dishes on the whole menu is these lamb ribs," McGrath says as he sets the next plate before me. "It's a dish of many cultures with a tandoori masala spice we make in house. We rub our ribs with garlic, then the masala rub, steam them in mirin and sake for four hours, and grill them." They're served with cucumber-shiso yogurt, a Japanese take on tzatziki, and a raisin and radish salad fragrant with cumin and finished with gochujang oil which he says skews more Moroccan. They are superb - tender and meaty with a flavor profile heightened by warm spices and enhanced even further with the unique accoutrements. And a tip from chef: "I encourage you to try a rib plain, then one with the yogurt sauce, then one with a little bit of everything; you'll see how different each bite is."

The next dish we try is an homage to his first experience at a Thai restaurant with his father. "I was about 11 or 12 and it made an impression. I wanted to recreate and elevate my memory of it." Bone-in chicken thighs are first brined and then grilled and braised. Tender enough to pull apart with a nudge of a chopstick, they are blanketed in a housemade green curry sauce and a drizzle of coconut cream and topped with a bright acidic thatch of banh mi pickled vegetables and colorful pomegranate arils.

A wild Scottish pheasant ramen special is a culinary eye-opener and skillfully showcases the breadth of McGrath's creativity and modern flair. "This is definitely something you will not find anywhere else," says McGrath. He starts with their three-day ramen broth and bolsters it with roasted pheasant bones. The meat is then confited and layered with ramen noodles, celeriac, nutty heirloom Steuben beans, dried corn, and earthy huitlacoche. Crowned with a drift of green onion and daikon radish, it's a melange of delicious textures and innovative flavors.

For something heartier, order beef short ribs napped in a plum-dashi demi from a deep braise of mirepoix, lemongrass, plums, and kombu seaweed. Served on a bed of velvety pureed cauliflower poached in milk with garlic, the richness of the dish is offset by the crisp clean crunch of raw enoki mushrooms.

Dessert offerings include mochi and green tea ice cream or, as I would highly suggest, asking if chef could make something off-menu. "If something sweet for dessert is requested, I can always adapt and come up with something," says McGrath. If you're lucky, it might be a plate of buttery grilled sandwiches stuffed with strawberry miso jam and peanut butter (both made in house), caramelized bananas and finger limes and, in this case, that jam also finds its way into a special strawberry-miso Manhattan!

J's Kaiyo Sushi and Bar is located at 4412 N Miller Rd, Scottsdale, AZ 85251. Kaiyo is closed Sunday and Monday and open Tuesday-Saturday 3:30-10 (11 pm on Friday and Saturday). Happy hour is 3:30 to 6:30 Tuesday-Saturday. Call (480) 427-2526 for reservations.

I received a media invitation and my dinner was complimentary,

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RUBEE TUESDAY: January 16-23: Palo Verde, Kaiyo, Pa'la, Second Story Liquor Bar, Franco's, ZuZu

January 24, 2018 / Christina Barrueta

A semi-regular feature, Rubee Tuesday is a photo recap of my week's adventures in dining and drinking in the Phoenix area.

Tuesday, January 16: Palo Verde at The Boulders Resort. With a kitchen led by ‎Executive Chef Kyle Lipetzky and Chef de Cuisine Joshua Winters, this is one of my favorite resort restaurants (link to a recent visit with Culinary Director Brian Archibald). Last Tuesday, our group of six were spoiled with a surprise tasting menu by Chef Winters. Winters is a master of charcuterie and his skills shone in our starter, a platter of chicken liver and pork pate studded with pistachios, spicy Calabrian salami - Chef Josh says he is in the process of making another batch ("you'll see my name on salumi one day") - white cheddar, cornichons, whole grain mustard, honeycomb and rosemary grilled bread.

Austin Bergeron was in charge of well-crafted cocktails and food and beverage manager Eric Beers expertly paired wines (you can see him entertaining us with the "Mollydooker Shake" on my Instagram video here). Other wonderful dinner highlights included cured salmon with Rogue Creamery blue cheese smoked in-house, fresh apple, apple butter, and a rye crisp, and gnocchi with dried corn, corn puree, Winters' ndjua which he started curing last year, and 18-month aged Grana Padano.

To find out the details about my favorite dish of the night, watch the video below.

(not pictured were our desserts paired with Mumm Napa sparkling wine - sweet potato Napoleon with star anise sponge and bourbon marshmallows and a Gianduja chocolate tart with hazeltine nougat and caramelized bananas).

Wednesday, January 17: J's Kaiyo Sushi and Bar. If you haven't been to Kaiyo, you are missing out! With a superstar culinary team in the kitchen of Executive Chef Jason McGrath and Josh Bracher, this is not only a great neighborhood spot but a destination restaurant, so make your reservations now. Look for a detailed feature to post next week, but, for now, here's a sneak peek.

Hamachi special with honeydew melon, jalapeno and cucumber water

Blue crab-stuffed avocado

Kaiyo roll

Braised chicken with green curry

Tandoori masala lamb ribs

Thursday, January 18: Pa'la. I've been a long-time fan of Chef Claudio Urcioli since his Noca and Prado days (you can read my 2009 recap of a Prado dinner here), and have been wanting to try his new spot which opened two months ago. I had a morning meeting at Sanctuary on Camelback with the team of Nirvana Food and Wine Festival (tickets go on sale next week!), and lunch at Pa'la was part of my plan.

A partnership with Omar Alvarez of Tortas Paquime, this tapas restaurant is a casual, order-at-the-counter spot ensconced in a 1920s bungalow. I loved everything about it and can't wait to return. In fact, they just launched dinner service last week. The menu revolves around the wood-fired oven with tapas, open-faced sandwiches on Italian flatbread called schiacciata, and Navarro grain bowls. You'll find a lot of fresh fish options, and Claudio tells me that he will be putting a bigger focus on seafood in the coming months. For a first-hand description of the menu from Chef Claudio himself, click on the video below.

Friday, January 19: Second Story Restaurant and Liquor Bar. The last time I had Executive Chef Chris McKinley's food was when I judged the Dish it Out Competition in 2016 and he won for the second year in a row (you can read that recap here). I also loved his food when he owned The Local (2014 Instagram photo link). Well now, I can have a fix of Chris' food anytime, and that includes his best-selling WTF biscuits with fermented pink peppercorn honey, creme fraiche butter, and rye whiskey jam. And be sure to order the optional "nip" of Whistlepig barrel-aged maple syrup for $5.

Looking for suggestions on what to order on your next visit? These were all winners. And with Allison and Tyler behind the bar, you can expect excellent cocktails too.

Spicy tuna on crispy sticky rice

XO-glazed pork belly wraps

Falafel with whipped feta and naan

Brisket and pork meatballs

Cauliflower with manchego and Sardinian vinaigrette

Lamb ragu and paccheri special

Ricotta and goat cheese gnocchi with roasted squash

Cauliflower carbonara

Negroni

Violette Reviver

Saturday: January 20: Franco's Italian Caffe. According to my Swarm check-in, this was our 20th visit. You can read my first article about Franco's, one of our favorite Italian spots, here.

Franco kindly set before us complimentary prosciutto and melon ("because the melon is so good today") and asparagus wrapped in prosciutto in a white wine butter sauce. My husband ordered his usual - fettucine and meat sauce as a primi, and then the Orecchie Elefante, a pounded, breaded veal chop with a request of lemon-caper sauce on the side. I tend to explore the specials, as I did on this visit - pappardelle with rabbit ragu, and grilled New Zealand snapper. Dessert is always Franco's grandmother's merenghata, a cake layered with semifreddo and meringue.

Monday, January 22: ZuZu at the Hotel Valley Ho. As a media guest, I attended my first Monday Night Chefs Table, which this month featured the Prisoner Wine Company. Executive Chef Russell LaCasce is one of the valley's shining stars, and this dinner was just another example. While scrolling through the pictures of our delicious dinner, keep in mind that this was for a sold-out crowd of 90! Perfect execution.

First course: Pear and citrus salad with warm goat cheese fritter, watercress, hazelnuts, and a barrel-aged vinaigrette, paired with the 2015 Blindfold

Second course: Coffee-rubbed duck breast with salsify puree, cherry-zinfandel syrup, braised oyster mushrooms and cippolini onions, paired with the 2013 Thorn

Third course: Braised veal cheeks with Anson Mill grits with aged white cheddar, Swiss chard, and black truffle, paired with the 2015 Derange (the unique etched bottle is designed by Stranger & Stranger).

Dessert: Executive Pastry Chef Audrey Enriquez' brown butter financier with spiced anglaise, blackberries, and caramelized apples, paired with the 2015 Saldo

And we'll be back...in two weeks! We left with reservations already made for a return visit with family visiting from out of town. ZuZu's Monday Night Chef's Dinners take place monthly at at cost of $75 per person plus tax and gratuity. More information can be found here. Upcoming dinners include:
February 19 | Opolo Vineyards
March 26 | Rombauer Vineyards
April 16 | Hess Collection Winery

And bonus - I got to try two brand-new additions to the cocktail menu:
Second Star to the Right with Star Punch (pineapple juice, orange juice, guava nectar, passion fruit puree, and lemon-pear marmalade) and the barrel-aged 'Silk Tie' (Ultimat vodka, lemongrass, kumquats and yuzu juice) with a Zacapa rum float.
From the Ashes with Arizona's Del Bac whiskey, pineapple juice and prickly pear and barrel-agd TY KU coconut sake, Patrón Citrónge and Captain Morgan Black spiced rum.

Second Star to the Right

From the Ashes

To browse past Rubee Tuesday recaps, visit this link.

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RUBEE TUESDAY: January 9-16: Rott n' Grapes, Kawaii, CRUjiente Tacos, Mowry and Cotton, Tomaso's

January 16, 2018 / Christina Barrueta

A semi-weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in the Phoenix area.

Tuesday, January 9: Rott n' Grapes Wine and Beer Bar. On Tuesday night, I attended a media introduction for Rott n’ Grapes, a wine and craft beer bar in Uptown Phoenix. It's a gem of a bar tucked away below Landmark Towers on N. Central Avenue offering bar snacks and 80 craft beers and 95 wines by the glass. Husband and wife owners Patty Gii and Keith Shanks chose the name to represent their love for both their pet Rottweilers and wine. Wine flights are $15 (more for those on the reserve list) and feature three 3-oz pours you can choose from 95 options. They also have a grazing menu with charcuterie and cheese, meatballs, hummus, mini pizzas, and other bites.

Settle in at the intimate bar, outdoor patio, or cozy lounge, and Patty and her team will help you choose wine and beer flights from the extensive list. Stop by for Happy Hour all day until 8 pm, and special events such as Bubbly Bliss Sundays, Wednesday Board & Bottle Night, live music, and wine classes. In fact, they are so popular, look for a second location - Rott n' Grapes Bistro - to open downtown on Roosevelt Street this summer.

Patty Gii

Charcuterie board

Reserve wines

Beer flight

Wednesday, January 10: Kawaii Sushi and Asian Cuisine. Kawaii is a busy spot in our NW Phoenix neighborhood for sushi and Chinese dishes, but we hadn't visited since it changed ownership a couple of years ago. Conveniently located just minutes from our house, we stopped in on Wednesday night, ordering crab puffs, chicken tempura, and rocky shrimp off the Happy Hour menu. For dinner, my husband enjoyed his shrimp and lobster sauce with pork fried rice, while my salt and pepper shrimp, a special, was my favorite of the night. Owner Kelly says they are introducing more authentic dishes to the menu, and suggested I try their Shui Zhu Beef (a Sichuan dish that is a personal favorite) when I return. Will do!

Thursday, January 11: CRUjiente Tacos. Back to Cru for a media night to sample new menu items and cocktails (I love this restaurant; see some prior visits here and here).

CRUjiente never disappoints, and this visit was no exception. Delicious dishes included:

Crunchy pork chicharrón with house hot sauce, guajillo aioli, and cotija, and served with a roasted poblano pepper salpicon
Mixed green salad with fig-balsamic vinaigrette, jicama, spiced pecans, and local Crow’s Dairy goat feta
Mexican Caesar salad with roasted poblano Caesar dressing, romaine, cotija, spiced pepitas, escabeche, and croutons
Charred ejotes (green beans) with Hatch chile salsa, a slow-poached egg, pickled jalapeño and red onion, cotija, and cilantro
Green chile chicken taco on blue corn tortillas with mole verde, charred red onion, jalapeños and micro cilantro
The Taco de la Semana (taco of the week) was grilled Colorado lamb with Crow's Dairy goat cheese feta, golden potato puree, pickled red onions, and chimichurri

Chicharrónes

Mixed greens

Mexican Caesar

Charred ejotes

Green chile chicken taco

Grilled lamb taco

Great cocktails are also crafted for your sipping pleasure at Cru, which has an extensive list of hard-to-find and boutique spirits. Currently, my go-to is the JapaKnees, a riff on the classic Bee's Knees, combining Suntory Toki Japanese whisky, lemon, and hopped honey syrup. Other must-orders are the new Cru Paloma with smoky mezcal and pink grapefruit, and the Cherry Sour (the crowd favorite) shaken up with Traverse City Whiskey Co. American Cherry Edition, a bourbon infused with Montmorency cherries.

Friday, January 12: Mowry & Cotton at The Phoenician Resort. I've been wanting to visit Mowry & Cotton, part of the multimillion dollar renovations at The Phoenician, and lunch with my friend Stephanie was the perfect excuse. Its name is a homage to two Phoenix pioneers, George Mowry and James Cotton. With the powerhouse team of Chef de Cuisine Tandy Peterson and Executive Sous Chef Rebecca Tillman (who I first met here), this restaurant is serving an impressive menu of fantastic dishes packed with flavor. I would order each and every one again, which will make it hard to explore more of the menu on my next visit! Look for a future in-depth feature when I return for dinner. Excellent cocktails are poured here too, thanks to Phoenician Beverage Director Jared Sowinski. If you're visiting with fellow libation lovers, be sure to share a carafe of rum punch - perfect for an al fresco lunch on a sunny day.

Rum punch

Brussels sprouts with soy glaze, kimchi and bonito

BBQ beets with mustard greens, chickpeas, smoked onion yogurt

Brisket "zoup" with burrata toast

Wild mushroom flatbread with apricot and fresh horseradish

Za'atar chicken with farro, barley, feta, carrots, and asparagus

Harissa lamb tacos with quark and pickled cabbage

Smoked brisket with Carolina mustard

Mowry & Cotton serves breakfast, weekend brunch, lunch, and dinner, and after a discussion about their brunch menu and a recommendation from Chef Becky for their Bloody Mary, I had to try that too. Another winner! Made with smoked tomato juice and garinished with brisket and house pickles.

No time spent at The Phoenician is complete without visiting one of my favorite craft bartenders, Robert Porter (you can find my prior interview here). Since I wrote that, he has gone on to win the title of Arizona’s Star Bartender in 2016 and was tapped by Cocktail Artist to create his own Manhattan syrup for their line of all-natural premium bar ingredients.

The new Thirsty Camel bar and lounge with its stunning floor to ceiling views is the perfect setting for Robert's cocktails, including his Sandia Martini with Hangar One vodka, Cointreau, tomato and watermelon shrub and basil oil, or the Cortez with Partida Blanco tequila, Sombra mezcal, and hibiscus syrup.

Sunday, January 14: Tomaso's. Sunday night dinner with friends found us at Tomaso's, a Phoenix institution which opened its doors 40 years ago (read my feature on chef/owner Tomaso Maggiore here in last month's Phoenix Home and Garden magazine). This upscale restaurant is the place to enjoy traditional Italian dishes, and the five of us feasted on fritto misto, escargot, beef carpaccio, veal piccata, veal marsala, and pistachio cheesecake. TIP: Ask about the off-menu pasta combination sampler, which on this visit was stuffed sacchetti, filet mignon ravioli, and gnocchi showcasing Tomaso's handmade pastas.

To browse past Rubee Tuesday recaps, visit this link.

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RUBEE TUESDAY: December 7-11: Glenfiddich Dinner at Blue Hound, Fabio on Fire, The Boulders Resort, Stock and Stable

December 12, 2017 / Christina Barrueta

A semi-weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in the Phoenix area.

Thursday, December 7: Blue Hound Kitchen & Cocktails at the Hotel Palomar Phoenix Kimpton is one of my favorite spots, so I accepted a media invitation with no hesitation. Last Thursday featured a special Glenfiddich event showcasing the Solera Reserve 15 year old (a personal favorite. aged in sherry casks) and two unique whiskies, part of their Experimental Series - the Glenfiddich IPA Experiment, finished in Speyside IPA barrels (with the IPA a collaboration between malt master Brian Kinsman and a local craft brewer) and Project XX, a blend by Kinsman of 20 malts chosen by 20 whisky experts from 16 countries. Note: You can read my prior interview with Brian Kinsman here.

Our educational evening was led by the knowledgeable and enthusiastic Michael Anderson, Luxury Spirits Specialist at Young's Market Company, and Chef de Cuisine Chris Neff made sure each pour was paired with a delicious dish.

Michael Anderson

Chris Neff and Executive Chef Sean Currid

I started with an excellent Glenfiddich Blood and Sand by Phil Clark, head bartender, before a great dinner of:

Course one: Pork belly with apple butter, pistachios, mustard greens, honey, and a wonderful beer vinegar made by Chef Neff. Paired with the Glenfiddich Solera Reserve.
Course two: Diver scallops with fresh spinach tagliatelle, brown butter, butternut squash and fennel salad. Paired with the Glenfiddich IPA.
Course three: Short rib with parsnip puree, smoked mushrooms, and cherry jus. Paired with the Glenfiddich Project XX.

Friday, December 8: Back to Fabio on Fire, a neighborhood favorite (I've previously mentioned it here and here). This time I started with a special of mozzarella di bufala (Italian mozzarella made with buffalo milk) flown in from Naples with arugula, prosciutto di Parma, and a balsamic drizzle. For my main course, I ordered another special, a fantastic rack of lamb roasted in the wood-fired oven with rosemary and garlic potatoes. My husband had his regular order of an appetizer of meatballs and then the lobster ravioli with crabmeat sauce. We ended with strawberry gelato and puff pastry diplomatico, and took home a dozen cookies, sfogliatelle, pandoro (a special holiday cake), and cannolis for my dad.

Saturday, December 9. I'm working on my next feature for Experience Scottsdale, an Aperol Spritz round-up. I've chosen five great spots to enjoy this cocktail or its variations, including the Discovery Lounge at The Bouders Resort. Thanks to Culinary Director Chef Brian Archibald, I not only fell in love with their libation (made with a house barrel-aged Aperol), but spent the afternoon dining and imbibing. Look for details on those dishes and drinks on an upcoming recap here, and my Aperol Spritz list on ExperienceScottsdale.com.

One highlight was a new Boulders Flask cocktail for two, made with smoked ice cubes, the Boulders' exclusive Casa Noble Anejo, El Silencio mezcal, Aperol, Shrub & Co Blood Orange Shrub, lime, and honey water...and it needs a title! Want to win free cocktails and dinner? Enter the Facebook contest here by suggesting the name for this new drink. If yours is chosen, you'll win an etched Boulders glass flask containing cocktails for two, and two entrees from the Discovery Lounge menu at the Boulders Resort. Winner will be announced at 5 pm Monday, December 18, 2017 (UPDATE: Congratulations to Laura R on Facebook who won with El Corazón de Silencio, "The Heart of Silence")

Dinner that night was a media invitation and return to a favorite, Stock and Stable (see past visits here and here, and a Rubee Tuesday visit here). I'm a big fan of Executive Chef Joe Absolor, so a special treat was having a chance to spend some time chatting with this talented chef.

We grazed on kung pao cauliflower, corn dogs made with TenderBelly franks, and Philly cheesesteak rolls before diving into a double cheeseburger with garlic and rosemary frites and chef's spot-on suggestion of the Beer Butt Chicken (super juicy from a beer marinade and served with a lemony jus), ordered with a side of Brussels sprouts and Hasselback potato. Another great night at Stock & Stable, though too full for dessert!

To browse past Rubee Tuesday recaps, visit this link.

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tags / Glenfiddich, corn dogs, Blue Hound, Palomar, Fabio on Fire, Stock and Stable, Boulders Resort, Joe Absolor, Brian Archibald

RUBEE TUESDAY: November 27-December 5: Drip Coffee Truck, Coconut's Fish Cafe, Jade Bar, L'Amore, Sicilian Butcher, Pita Jungle, Market Street Kitchen, Brunch Club, Crujiente Tacos

December 05, 2017 / Christina Barrueta

A semi-weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in the Phoenix area.

Monday, November 27: Phoenix's newest mobile coffee truck, Drip Coffee and Espresso, debuted on October 10th and I attended a media introduction last Monday. We met the friendly owner, Jeff Rorvig, at his beautiful new mobile station as I sipped on a nitro dark coffee and my husband enjoyed his espresso Bananas Fosters frappe. Jeff serves locally roasted coffee and tea from CULT Coffee Roaster and offers dripped, iced and nitrogen-infused coffee, espressos, cappuccinos, lattes, frappes, teas, Italian sodas, energy drinks (on tap!), pastries, and more. You can check out his weekly routes on Facebook, Instagram, or azdripcoffee.com.

Afterwards, we joined friends Susie and Eric for dinner at Coconuts Fish Cafe. The original, famous for its fish tacos, was founded on Maui and opened its first mainland location in North Scottsdale, with currently three AZ locations. I had heard good things about this fast-casual spot and it didn't disappoint - fresh, flavorful seafood dishes at a friendly price point.

Coconut shrimp

Mahi-mahi taco mountain

Shrimp skewers

Ahi poke with taro chips

Tuesday, November 28: I met the team of Nirvana Food and Wine at Jade Bar at the Sanctuary resort. Nirvana, a culinary festival hosted by Sanctuary on Camelback Mountain Resort & Spa, debuted last year and returns in April, 2018, and I will be working with the organizers to spread the word. Last year featured culinary and beverage luminaries for a series of special events, dinners, a cocktail competition, and a celebrity golf tournament. Renowned guest chefs included Robert Irvine, Todd English, and Scott Conant. Check out the video below for a peek at last year's events (and stay tuned for 2018 details).

Of course, as we chatted, we also enjoyed cocktails (a Negroni for me) and delicious small plates - thank you Chef Andrade!

On the way home, we made a first-time visit to L'Amore Italian Restaurant. We've passed it countless times over the years, so this time instead of driving by, we pulled in. What a great spot! Cozy atmosphere, Italian classics, friendly owner, and excellent service (ask for Sal).

Chalkboard specials

Veal cutlets and fettucine alfredo

Eggplant parmesan

Tiramisu

Wednesday, November 29: The eagerly-anticipated Sicilian Butcher held their friends and family soft opening last Wednesday, and officially opened on Friday. I'm a big supporter of the Maggiore family (read my feature on Tomaso Maggiore here in this month's Phoenix Home and Garden magazine), and their newest venture is another winner.

Chef-owner Joey Maggiore and his wife Cristina

Dining room

Vastedda con ricotta and Milan Margarita

Antipasti

Tomaso's Sicilian meatball and paccheri pasta

Pastry Chef Cassie Weisz

Sicilian Cassata

Thursday, November 30: I'm a fan of Pita Jungle (as I've mentioned here and here), and when I received a media invitation to try their fall Seasonal Kitchen Crafts Menu, I knew who I would be bringing. My parents moved here from Massachusetts last year and I had been wanting to introduce mom to Pita Jungle. I was sure she would love their healthful and fresh dishes, and she did. "This so good! I could eat here every day," she said, so I know we'll be coming back often.

In October, Pita Jungle introduced eight new dishes rooted in Levantine cuisine. I tried three delicious items: Baked Kibbeh made with ground turkey, potatoes, and quinoa topped with a walnut, onion and golden raisin compote and served with a beet and greens dressing tossed with a tahini-beet dressing, Mujaddara with beluga lentils and brown rice topped with a kohlrabi, cucumber, tomato, and jalapeno salad with a mint-sumac-apple cider vinaigrette, and the Avocado Beef Asada Shawarma Lavash Pizza with Arizona grass-fed beef (it was a nice bonus to meet the employee whose family ranch supplies the beef) with cheddar, and cilantro-avocado crema, cumin yogurt sauce. I thought the kibbeh would be my favorite, but it was actually the mujaddara that we couldn't stop eating. Look for the winter Seasonal Kitchen Crafts Menu to introduce eight new dishes in January.

Mujaddarah

Turkey kibbeh

Friday, December 1: The Henry. After a meeting with the vivacious Sarah Benken regarding her KNOW Tribe Phoenix project, I enjoyed a quick lunch at The Henry: An Italian Mezcal Sour, and smoked Norwegeian salmon with potato hash browns, crème fraîche, and arugula.

Later that evening, we had dinner at Market Street Kitchen. When we heard that it would be the last night behind the bar for one of our favorite cocktail talents (who recently won the 2017 Top Mixologist Foodist Award), we immediately made plans to head over. Garrit Guthrie had made his mark at Market Street Kitchen, but now he's moving on to a new position at Young's Market. Congratulations Garrit!

Complimentary punch

Garrit's wife and son

Tally Me Banana

Firecracker shrimp

Saturday, December 2: Hosted by The Scottsdale League for the Arts, the inaugural Brunch Club took place on the lawn terrace at Mountain Shadows resort and featured some of the Valley's best chefs along with beer, Chandon champagne cocktails and Tito's vodka mules and Bloody Marys.

Hearth '61

Hawaiian tuna

Mowry and Cotton

Monkey bread

Vanilla bean scone

French toast churros

Foie gras and french toast

Pancake lasagna

Monday, December 4: I attended a Belvedere Single Estate Rye Launch Party at the MercBar. Belvedere recently unveiled two new vodkas, Smogóry Forest and Lake Bartężek. I've previously posted how impressed I was with Smogóry Forest, and now I'm also a fan of Lake Bartężek, very different but no less remarkable. Industry guests were invited to sample tastes of both and enjoy them in cocktails. My favorite of the evening was the The Vespężek, a Vesper with Belvedere Lake Bartężek, Lillet Blanc and Nolet's gin. I also learned that Belvedere has chosen only three states to release this signature vodka this month - Phoenix, DC, and Denver.

Both unique and richly-nuanced vodkas draw their names and terroir characteristics from single estate regions, Smogóry Forest made with rye grown in a village in rural western Poland, and Lake Bartężek and its rye grown on a farm in a lakeside village in northeastern Poland.

Dinner that night was at Crujiente Tacos, an award-winning restaurant and one of our go-to spots. It's always a special treat if owner Jason Morris is working as he always introduces us to new spirits. We also met Laura, a new cocktail star at Crujiente, and be sure to order the special taco of the week - fried Kumai oysters with remoulade, romaine lettuce, heirloom tomatoes, and house pickles. We ordered two rounds.

I also tried a couple new-to-me cocktails last night and highly recommend the JapaKnees, a riff on the Bee's Knees with Japanese whisky and hopped honey.

JapaKnees

Mezcal margarita with cucumber and cilantro

Grilled street corn

Crunchy beef taco

Shrimp taco with green curry

Boulevardier

To browse past Rubee Tuesday recaps, visit this link.

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Tipsy Tea at The Camby

November 06, 2017 / Christina Barrueta

"Surprises around every corner" and "double-takes” are hallmarks of The Camby, so it's no surprise that their new Tipsy Tea Party is uniquely delightful. This boutique hotel brings a modern flair to this usually sedate pastime with a combination of boozy tea-infused cocktails and elevated finger food by Chef Dushyant Singh, one of the Valley's shining stars. I was recently invited to spend an afternoon at the elegant Bee's Knees Lounge at The Camby, where Tipsy Tea is offered every Friday and Saturday.

The cost of $40 per person includes a champagne cocktail or one teapot (containing two to three drinks) and one of every dish from the prix-fixe menu of savory and sweet bites. Guests can choose from cold teapots, hot teapots, tea-infused champagne cocktails, and bottles of champagne for a separate cost.

If you're lucky and Nicole Ellington is working, she'll deftly guide you in choices, such as the smart suggestion to order a cold teapot with the savory dishes, and add a hot to pair with the desserts.

We started with cocktails using Moët Ice Impérial champagne. I loved my C.C.T., which combined Campari, jasmine tea simple syrup, and lemon with champagne, while my husband was just as happy with his Double-O-Seven with vodka, orchid oolong simple syrup and angostura bitters.

I wanted to sample a variety of teapots, so we sipped on the potent Green Tea Daiquiri with green tea-infused rum, lime, and demerara simple syrup, and the light and refreshing Verbena Dream with lime vodka, lime juice, orgeat syrup and verbena mint iced tea as we enjoyed a wonderul selection of savory bites: Crab sliders with mango and avocado, truffle deviled eggs with a hidden layer of potato chip dust, fried cherry green tomatoes dusted with BBQ seasoning and served with preserved lemon aioli, bruschetta layered with herbed ricotta, green apple, and Jamón Ibérico, aji amarillo tater tots garnished with caviar, and an addictive sweet and tangy marinated cucumber, radish, and carrot salad.

Green Tea Daiquiri

Tater tots with caviar

Fried green cherry tomatoes

Truffled deviled eggs

Jamón Ibérico bruschetta

Crab sliders

To enjoy with dessert, we took Nicole's suggestion of a hot pot of Spiced Pear Toddy made with bourbon, lemon juice, demerara simple syrup, spiced pear liqueur, and Earl Grey tea.

Desserts are cleverly served in a sugar cookie tin. Here, Nicole describes our sweet treats:

I can't wait to return with local and out-of-town friends and family. And it's not just for the ladies! My husand enjoyed this as much as I did, declaring his cocktail one of the best champagne cocktails he's had and that Chef Singh's food was absolutely delicious.

Tipsy Tea Party takes place every Friday and Saturday from 2:00 to 5:00 p.m. in The Bees Knees Lounge at The Camby Hotel at 2401 E Camelback Rd, Phoenix, AZ 85016. Reservations can be made on ArtizenAZ.com, calling 602-522-6655, or emailing tipsyteaparty@thecamby.com

I received a media invitation and my experience was complimentary.

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tags / Phoenix, Chef Dushyant Singh, The Camby, Tipsy Tea, Afternoon Tea

Toro at the Fairmont Scottsdale Princess Debuts New Brunch Menu

October 31, 2017 / Christina Barrueta

It's fall in Arizona, and that means prime patio dining weather with leisurely lunches, dazzling dinners and bountiful brunches. Of course, this is all enhanced by our beautiful vistas, such as the lush greens of the TPC Stadium Course and views of the McDowell Mountains found at Toro Latin Restaurant and Rum Bar.

Toro Restaurant Scottsdale Princess views

Located in the TPC Clubhouse at The Fairmont Scottsdale Princess, a AAA Five Diamond luxury resort, Toro is a collaboration with celebrity chef Richard Sandoval and boasts a Pan Latin menu presenting Central and South American flavors with Asian accents.

Earlier this month, Toro (a personal favorite as I've mentioned here) hosted a media preview to introduce us to some of the new dishes. We were greeted with Misterioso Mimosas with champagne, vodka, fresh grapefruit juice and a dash of bitters, and Toro Signature Bloody Marys...

live music by Ritmo Latino (you can hear them on my video here)...

and Pan de Chango (first photo above) and Lemon-Buttermilk Pancake skewers.

General Manager Miljan Vidovic extended a warm welcome as we were seated. "Welcome to Toro. This is definitely my and Chef Fernando Fernandez' [Executive Chef of Toro] second home, we love it here. We are really excited to showcase our new brunch menu and what we have to offer. And don't forget, we're also home to over 150 rums."

We were also introduced to other members of the extraordinary culinary team - Conor Favre, Executive Chef of the Fairmont Scottsdale Princess, Sara Garrant, the new Executive Chef of Bourbon Steak, Chef Fidencio Alatriste of Toro, and Executive Chef Forest Hamrick of La Hacienda.

Chefs Garrant, Fernandez, Alatriste, and Hamrick

We started with three inventive sushi rolls: Havana Roll with spicy crab, cucumber, avocado, caramelized plantains, and miso glaze topped with a thatch of fried potatoes; Acevichado with hamachi, kanpachi, avocado, jalapeno ponzu, and aji amarillo; and Surf and Turf with crab, tempura shrimp, cucumber, avocado, thinly-sliced NY strip, and truffle chimichurri with a churrasco aioli. Chef Fernandez told me the Acevichado is his favorite, but I couldn't decide - they were all uniquely delicious!

Our next plate brought Avocado Toast, always a crowd favorite, gussied up with charred corn, a fried egg, and a zesty chimichurri.

The Huevos Rancheros (or Huevos Divorciados since they were topped with both salsa verde and salsa roja) were the best I've ever had. I especially loved the handmade poblano corn tortillas and excellent salsas.

Huevos Rancheros Toro Princess Scottsdale

I tend to order from the savory side of the menu, but I'll be straying at Toro. The Churro French Toast made with cinnamon brioche was crunchy on the outside with a cinnamon-scented creamy center and drizzled with cajeta.

And of course, no visit to Toro is complete without the signature La Bomba dessert, a chocolate bowl filled with ice cream, cake, and cream cheese mousse finished with a trio of caramel, vanilla, and berry sauces, that comes with a show (you'll have to visit and order to find out for yourself!)

And here are two insider's tips: Visit any of the restaurants at Fairmont Scottsdale Princess, now through November 12, mention Fairmont Foodie Friends, and you'll receive a free appetizer or dessert. And if you like it fiery, be sure to ask for the off-menu house Special Sauce at Toro.

Brunch is available every Saturday and Sunday from 10:30 am to 2:30 pm. Find an extensive selection of craft cocktails (how about a Breakfast Old Fashioned?), favorites including frittatas, pancakes, and eggs Benedict, and unique fusion dishes on Toro's creative brunch menu.

Toro Latin Restaurant and Rum Bar is located in the TPC Clubhouse at The Fairmont Scottsdale Princess at 717020 North Hayden, Scottsdale, AZ 85255 . It is open daily for breakfast, lunch, and dinner, weekend brunch and Happy Hour 2:30-5 pm. Call (480) 585-4848for reservations

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tags / Brunch, Scottsdale, Fairmont Scottsdale Princess, Toro

Sunday Supper at Hearth '61

September 12, 2017 / Christina Barrueta

Executive Chef Charles Wiley, Food and Beverage Director Jim Gallen, Jason Raducha of Noble Bread, and Executive Sous Chef Christopher Brugman

One Sunday a month, Hearth '61 at at Mountain Shadows resort invites guests to their Sunday Supper Club. Each event welcomes diners to explore a four-course menu featuring a visiting chef, artisan supplier, winery or distillery collaborating with Chef Charles Wiley. On August 20, I was invited to this beautiful resort with its scenic views of Camelback Mountain for the third installment of their Supper Club series.

Our evening's special guest was Jason Raducha of Noble Bread. If you've ever commented on the wonderful bread found in some of the finest restaurants in Arizona (such as here and here), chances are it's Noble Bread. He's also the owner of Noble Eatery, a popular lunch spot serving delicious sandwiches, soups, and more. Chef Wiley filled us in on how he met Jason "almost ten years when some guy found his way to the back door of Hotel Valley Ho, where I was the chef, with some loaves of bread. Not very unusual, except that the bread was amazing. It was remarkable. It had this incredible texture and toasted aroma and flavor."

We learned more about Noble Bread as Jason spoke next. "Everything we do is all organic. It's all US-grown wheat, nuts, and seeds, and we cultivate our own yeast." He also spoke about the special relationship with the property, including an exclusive bread served only at Hearth '61 using a blend of pumpernickel and wheat.

Food and Beverage Director Jim Gallen introduced each wine, beginning with our flutes of Mumm Napa Brut Rosé, a sparkling blend of chardonnay and pinot noir grapes. Our amuse bouche was a Noble Bread crouton topped with silky chicken liver mousse, cherry gastrique, and pistachio dust.

Paired with the rosé was Ora King salmon. The perfectly cooked filet was topped with a gremolata made with toasted Noble millet and decorated with a cap of crispy fish skin, served on a bed of sauteed greens, and partnered with sweet peppers and a roasted golden pepper beurre blanc.

Course two brought panzanella salad with Noble Bread croutons made with a blend of rye and whole grain wheat flour, tomatoes, mozzarella, and tomato vinaigrette. Château de Sancerre Blanc, a wine of 100% sauvignon blanc grapes from the Loire Valley, was poured, with its bright minerality and citrus notes a perfect complement to this summer dish.

Tournedo of beef a la périgourdine featured a tender, juicy filet perched on Yukon Gold potato puree and a buttered Noble Bread Super Seeded crouton studded with sunflower, sesame, and flax seeds and accompanied by braised fennel and a rich truffle sauce. Jim Gallen once again chose another perfect wine pairing, this time a Russian River Valley pinot noir - Belle Glos Dairyman.

We ended with a bread pudding made with Noble walnut and dried cranberry bread with black cherry ice cream paired with Michele Chiarlo Nivole Moscato d'Asti. Gallen also gave us a handy tip: "If you want a really fine drink, put this in the freezer for about 35 minutes so it doesn't get too frozen, but be careful when it pops. On a summer day by the pool, it's the best drink ever." I can't wait to try that, thanks Jim!

Check my website calendar for upcoming Sunday Suppers, or https://www.mountainshadows.com/resort/events/sunday-supper-club. The cost is $74 per person and includes wine pairings. For reservations, call 480.624.5458.

Hearth '61 is located inside Mountain Shadows resort at 5445 E Lincoln Dr, Paradise Valley, AZ 85253. It is open for breakfast, lunch and dinner.

I received a media invitation and my dinner was complimentary.

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tags / Sunday Supper, Hearth '61, Mountain Shadows, Charles Wiley, Jason Raducha, Noble Bread, Jim Gallen

A Spanish Culinary Journey at Omni Scottsdale at Montelucia

September 01, 2017 / Christina Barrueta

Prado's cheese board with Brie,Valdeón, Mahón, and Manchego cheeses, Meyer lemon curd, Marcona almonds, grapes, Jamón Serrano and lomo drizzled with balsamic — Prado's cheese board with Brie,Valdeón, Mahón, and Manchego cheeses, Meyer lemon curd, Marcona almonds, grapes, Jamón Serrano and lomo drizzled with balsamic

I love arriving at the Montelucia Resort, which sets the mood for its signature restaurant, Prado. Inspired by the Moorish and Spanish architecture of Andalusia, its golden yellow walls and vibrant splashes of cobalt blue and red immediately transport you to Southern Spain.

Prado is named after the famed museum in Madrid, and stepping through the wooden double doors, you feel as though you’ve entered a luxurious European villa. It’s a beautiful space with soaring arched ceilings and exposed beams. There’s a marble-topped bar with high tables that opens onto the pretty courtyard, a cozy lounge delineated by plush banquettes and low tables, and an elegant dining room featuring a wood-burning brick oven. A highlight is the mosaic-tiled outdoor terrace that overlooks the row of fountains, especially romantic at dusk with the backdrop silhouette of Camelback Mountain.

I wrote that eight years ago in a dining article for AZ Wine Lifestyle magazine, but those same impressions still hold true. Last month I was invited on a media journey to explore the latest updates at Prado and fell in love again. We were welcomed in the Mbar Lounge with red and white sangria and a plate of Spanish bites as Food and Beverage Director Uro Vazquez spoke about a recent trip to Rioja. "We took some of the things we saw there and recreated it in our own way here," he explained, including our plate of pintxos, or tapas, covering our sangria (the word tapa means "cover" or "lid").

We were then introduced to Executive Chef Marcos Seville, who described what we would be enjoying that evening, including the new tapas bar and dinner menu. "These two chefs are integral to the creation of this menu," he said as he introduced Chef de Cuisine Smail Yaakoubi and Sous Chef Belal Rajab.

"Belal worked very closely with us on the tapas menu," said Chef Seville as he emphasized the three main aspects of the tapas bar - "simple, casual and using the foods of the region." Six of us we were seated at the cozy bar in front of the open wood-fired grill as plates of olives and house-baked sourdough bread were set before us. "Most tapas are eaten with nice crusty bread," Chef Seville pointed out.

The tapas menu is inspired by the food of Andalusia and these small plates can be ordered as two to four bites per person, with many of the options grilled over white oak. Twelve tapas are offered along with a build your own board selection (menu here). We sampled shrimp casuela, albondigas made with beef and chorizo, berenjena (eggplant with onion, tomato, and garlic), chorizo, beef tenderloin with green romesco, and lamb chops with mint pesto.

Tapas chalkboard

Shrimp casuela

Berenjena

Lamb chop

We were then led to our table to discover some of the new dishes on the dinner menu as red and white riojas were poured. "Chef Smail is a big part of the dinner menu," Chef Seville told us. "You'll find some traditional Spanish items but also those that showcase Chef Smail." We feasted on Kale Salad with manchego cheese, marcona almonds, and a creamy avocado Green Goddess dressing; Crab Timbale with avocado, cucumber, jumbo lump crab and a vinaigrette designed to capture the flavors of gazpacho with sherry and sweet tomatoes; Roasted Sea Bass with heirloom tomatoes, artichokes, spinach and goat cheese cream; Lobster Paella loaded with chorizo, chicken, scallops, mussels, clams, halibut and red snapper with saffron rice and roasted sweet peppers. My favorite? The Casablanca Lamb Tagine. Representing Chef Yaakoubi's Casablanca heritage, sitting on a bed of saffron risotto was a fork-tender lamb shank that had been braised for six hours and seasoned with ras al hanout, an exotic North African blend of spices with aromas of cardamom, cinnammon, and coriander.

Our next stop was Mbar, where vivacious Prado Sommelier Sarah Joubert educated us on gin tonics, a cocktail whose popularity in Spain has soared in the last decade. "When you go to Spain, you're going to find gin bars with elaborate garnishes and different kinds of gin, so we want to be both modern Spain and classical Spain," Sarah told us. As a result, M Bar now has a gin and tonic section with your choice from an extensive selection of gin, the option of upgrading with Fever Tree tonics, and the Spanish tradition of serving this libation in large goblets. We sampled three different gin and tonics:

Arizona Distilling Company Commerce gin with Fever-Tree Mediterranean tonic water, cardamon and grapefruit peel.
Plymouth gin with Fever-Tree Elderflower tonic water, rosemary and raspberry.
Malfy Italian gin with Fever-Tree Indian tonic water, cilantro and orange.

My favorite was the Commerce gin and tonic with the floral and herbal notes of Mediterranean tonic water and a garnish of pink grapefruit zest and cardamom.

We ended our evening's journey back in the Mbar Lounge, this time for glasses of cava and decadent desserts - Quesada Pasiega (Spanish cheesecake),Wild Berry Crumble, and rich Hot Chocolate in a phyllo dough wrapper.

What I especially love about Prado's lastest concept is the casual nature. Yes, you can still visit for a formal dinner or special occasion, but now it's also the perfect spot to stop in for cocktails and tapas, meet friends, or unwind after a long day. In fact, we're joining friends there this weekend for gin and tonics at M Bar before heading over to the tapas bar.

Prado is located inside the Omni Montelucia Resort at 4949 E Lincoln Dr, Scottsdale, AZ 85253. It is open seven days a week for breakfast, lunch and dinner. To view the full menu, visit https://www.omnihotels.com/hotels/scottsdale-montelucia/dining/prado.

I received a media invitation and my experience was complimentary.

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tags / Paradise Valley, Omni Montelucia, Scottsdale, Spanish, Tapas

RUBEE TUESDAY: August 22-28: Cartwright's, 5th Floor Pop-Ups, Fabio on Fire, EVO, Avanti

August 29, 2017 / Christina Barrueta

A semi-weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in the Phoenix area.

Chef Matthew Eck's yellowfin tuna with mango, avocado, yuzu, Fresno chile, and microgreens on forbidden black rice cracker at Fifth Floor Pop-Ups

Wednesday, August 23: Two of my favorite chefs joined forces at Cartwright's Modern Cuisine for a "Food Without Borders" collaboration dinner. Cartwright's chef/owner Brett Vibber invited Chef Fidencio Alatriste of Toro Latin Restaurant & Rum Bar at the Fairmont Scottsdale Princess for a special dinner showcasing his Mexican roots. Look for a detailed recap, but here's a sneak peek, including a fabulous Niman Ranch NY strip with cilantro gorditas, mole poblano and pipian verde.

Chegfs Fidencio Alatriste and Brett Vibber

Thursday, August 24: Chef Matthew Eck, sous chef at The Mission Kierland, invited a group of media and fellow food-lovers to the launch of his new concept, Fifth Floor Pop-Ups. We gathered at sunset on the the Fifth Floor Skyview Lounge at The View at Cascade and were greeted with Arizona Sunset cocktails before diving into a wonderful dinner featuring Chula Seafood and Twisted Infusions Farm. This is just the type of spirit and passion that I feel makes our city such a great food mecca. Look for a full recap here on the website next week and follow along 5th_floor_pop_ups for future events.

Friday, August 25: We were back at Fabio on Fire, which I first visited last week (see that here). Once again, Fabio wowed us with his food and I think his rosemary foccacia with burrata, arugula, pacchino tomatoes, and olives might be my new favorite dish. A round of puffy, chewy, charred pizza dough was brushed with fragrant olive oil and rosemary and then topped with peppery argula and creamy burrata imported from Italy. I also loved the porcini mushroom ravioli special, so be sure to order that too if it's on the menu!

Monday, August 28: Would I like to spend my Monday night sampling cocktails at EVO (a favorite Old Town spot I've mentioned before). Why, of course! Six of us gathered at the bar for a media tasting as Jake Russell introduced us to his cocktail creations, along with Chef Steven Fowler's fantastic polpettini with grana padano and roasted mushroom pizzas.

La Paz: As Jake shared with us, this is his version of a margarita. He told us how he tried 30 tequilas before deciding to barrel age one himself to get the right amount of oak. For this, he ages Corazón tequila and shakes it with Aperol and lime before finishing with an aromatic elderflower foam (nitrous oxide-whipped elderflower cordial, egg white, and lemon juice).
Limoncello Rosa. Jake starts with his housemade limoncello, fresh lemon juice, and gin. But there is also "pomegranate syrup on the bottom and soda water on top, so you want to make sure you give that drink a good swirl to mix it. It tastes light and refreshing but is also something you can drink dangerously." My kind of of drink.
Barrel Roll: This barrel-aged cocktail was started in February and inspired by a barrel-aged Manhattan. The addition of a Campari sphere makes this cocktail uniquely evolve - "it starts as a Manhattan, essentially, but as the Campari melts, it transforms into a Boulevardier."
Calling for Clarification: I had my first, and only (until now), clarified milk punch at Bitter and Twisted last year, so was impressed to see Jake serving this labor-intensive cocktail. Yes, milk is an ingredient but it undergoes a process where it becomes clarified or clear. Fascinating, right? You can read more about this centuries-old libation technique here. At EVO, Jake uses three kinds of rum - white, spiced, and overproof.
Bronze Boar: We finished our cocktail adventure with this spirit-forward cocktail made by mixing up Pig's Nose blended scotch with Luxardo Sangue Morlacco and a dash of Angostura bitters before pouring into an absinthe-rinsed glass.

EVO serves an Italian-inspired menu with a popular happy hour (4-7 pm). Night owls like me and industry pros love the late-night hours with Chef Fowler's full menu served until 1:30 am. EVO is located at 4175 N Goldwater Blvd, Scottsdale, AZ 85251. Menu: evoscottsdale.com

Limoncello Rosa

Barrel Roll

Calling for Clarification

Bronze Boar

Polpettini with grilled bread and Grana Padano

Funghi pizza

On the way home, my husband had to look at a property which happened to be right next door to Avanti, one of Phoenix' iconic Italian restaurants (it has been open for 43 years). He suddenly had a craving for carbonara, so in we went. I started with a Negroni, of course. My plan was for a light second dinner of carpaccio, but when I noticed the $27.95 lobster special, how could I say no? This summer special is a delicious bargain - a perfectly-cooked one-pound lobster cut in half and claws cracked for easy access, with soup or salad, garlic bread, pasta, and sauteed vegetables. Take advantage of this deal through the end of September. We also had great service - thank you Jerry!

To browse past Rubee Tuesday recaps, visit this link.

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categories / Rubee Tuesday
tags / Cartwright's, Cave Creek, Toro, Fifth Floor Pop-Ups, Matthew Eck, Brett Vibber, Fidencio Alatriste, Fabio on Fire, EVO, Avanti

Happy Hour for the Absinthe-Minded at Little Cleo's

August 28, 2017 / Christina Barrueta

Every time I visit Little Cleo's Seafood Legend, I'm reminded that it's not often enough. Located at The Yard, a 53,000-square-foot neighborhood space and restaurant cluster with an expansive patio complete with ping pong, giant Jenga, foosball, and corn hole, this cozy yet sleek seafood restaurant is everything this New Englander loves. A classic oyster bar decor welcomes guests with white subway-tiled walls, gleaming stainless steel and marble accents, open kitchen, and a window wall that rolls up on beautiful Arizona evenings. It is worthy of a visit at any time, but their unique Happy Hour is too good to miss. Every Monday through Saturday, 4 to 6 pm, join them for a special summer Absinthe-Minded Happy Hour through September 15 (4-5 pm through the fall and winter). You'll find select $1 oysters and shrimp, $2 Champagne pours, $7 signature cocktails, $4 beer, $5 wine, and half off their extensive absinthe selection or absinthe cocktails.

Of course, I had to start with one of my favorite cocktail classics - Ernest Hemingway's "Death in the Afternoon," a simple, yet potent sipper of absinthe and champagne.

The $1 oyster specials apply to one variety (on this visit they were plump and creamy Kumiai oysters from Baja California), but the chalkboard selection looked so mouthwatering, we slurped down two of each for a briny, ocean-fresh starter: Kumiai; Eastern oysters from Virginia, Sex on the Bay from Bedec Bay, New Brunswick; Coromandel oysters from New Zealand; Paradise Oysters from Deep Bay, British Columbia.

I moved on to another absinthe cocktail, the "Subtle Menace" with Tanqueray gin, absinthe, sauvignon blanc, and lime juice, as we shared Happy Hour shrimp cocktail. Then, of course, we had to peruse the regular menu with all its enticing options. That meant we started with a bestseller, the Warm Jar of King Crab and Butter. Picture a mason jar of sweet chunks of shelled crab covered in clarified butter and served with toasted bread. Yes, please.

As decadent as that was, I have to say that my favorite of the night was the fabulous Diver Scallop Crudo featuring silky slices of raw scallops sourced from Chula Seafood with smoky chunks of charred avocado, radish, scallion, crispy garlic, and tangy ponzu sauce. I almost ordered another.

My husband disagreed, however, as his favorites were his choices. He ordered a bowl of flavorful clam chowder studded with diced potatoes and tender clams before polishing off a buttery split-top brioche roll stuffed with Maine lobster with Old Bay aioli, celery leaf, and dill.

At the behest of our server who told us we shouldn't miss the "Bacon & Eggs," we ended with this signature dish, and she was right. Toasted bread was slathered with creme fraiche and topped with an amazing house-made sturgeon "bacon" and a fried golden-yolked egg. Another must-order.

Whether it's a visit for impeccable oysters and shrimp at Happy Hour or a feast for dinner, Little Cleo's should be at the top of every seafood lover's list. I have a return visit with friends already planned.

Little Cleo's Seafood Legend, a Fox Restaurant Concept, is located at 5632 N. 7th Street Phoenix, AZ 85014, and is open at 4 pm daily for dinner except Sunday.

I received a media invitation and my dinner was complimentary.

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tags / Little Cleo's, lobster roll, oysters, Happy Hour, absinthe, champagne, clam chowder

RUBEE TUESDAY: August 16-21: Second Story Liquor Bar, Crudo, Char, Fabio on Fire, Hearth '61, AZRW Fall Preview

August 22, 2017 / Christina Barrueta

A semi-weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in the Phoenix area.

Wednesday, August 16: I'm working on my next assignment for Experience Scottsdale and spent the afternoon with Executive Chef Jordano Sessions of Second Story Liquor Bar. This talented young chef has a background in botany nutrition and sustainable agriculture, and I can't wait to share his story and food philosophy.

SSLB will be rolling out a new menu of global small plates and I had a sneak peek at some of the delicious dishes, such as his carrot and turmeric arancini with gochujang aioli and tomato jam. Tip: Pair it with Andrew's "Local Roots" cocktail with turmeric-infused gin, chamomile grappa, lemon, and watermelon syrup.

Afterwards, we joined our friends Margo and Norman at Crudo. A Wednesday night special encourages you to gather with your friends and family to share a refillable Polenta Board. Dinner includes a market salad, platter of polenta (local Hayden Mills) topped with a weekly sugo, garnishes, and a bottle of wine for four people. All this at only $20 per person. We feasted on polenta topped with pork belly, brisket, and shishito peppers, and rounded out our dinner with excellent cocktails such as Brenon's "Just a Snip" pictured below and small plates like a wonderful yellowtail collar.

Thursday, August 17: I attended a special media sampling of new fall dishes at Char Kitchen + Bar. More photos and details can be found by clicking the photo of their Mediterranean Chef's Board below.

Friday, August 18: My friend chef Fabio Ceschetti and his wife have long had a dream of opening their own restaurant, and it has come true with the opening of Fabio on Fire! Although Fabio just opened in June, he's already received great reviews (such as this one) and a busy restaurant every night. In fact, plans are already in the works to add a 30-seat patio. I finally had a chance to visit with my parents and wow, we loved it! And the best part? It's on my side of the valley in Peoria. You'll find Italian pastries, pizzas, pastas, and salads, and Fabio also bakes his own bread and makes gelato. Look for a future feature, but for now, here's a glimpse of some of the fantastic dishes we enjoyed.

Farro salad with shrimp, golden raisins, roasted pinenuts, arugula and shaved Parmesan cheese

Amarone

Meatballs (Fabio's nonna's recipe)

La Vegetariana pizza

Short rib ravioli with porcini cream sauce (a special)

Lobster ravioli with crabmeat sauce (a special)

Veal and beef ravioli with marinara (a special)

Italian pastries

Dessert!

Fabio's strawberry gelato

Sunday, August 20. I was invited for the third installment of the monthly Sunday Supper series at Hearth '61, the signature restaurant at Mountain Shadows Resort. Special guest Jason Raducha of Noble Bread joined Executive Chef Charles Wiley for a four-course wine dinner ($74 per person). It was my first time at Sunday Supper, but not my last! The next one is scheduled for September 17. Look for a detailed recap of my experience to post next week.

Jason Raducha and Chef Chuck Wiley

Ora king salmon, Noble millet gremolata, and golden pepper beurre blanc

Monday, August 21: Arizona Restaurant Week kicks off next month and I joined fellow media for a progressive dine-around to preview the menus at The Herb Box in DC Ranch, Market Street Kitchen, and Fleming's Steakhouse. Here are some of the great choices you can expect.

We started with appetizers at The Herb Box.

Restaurant Week menu

Rioja Rosé

Kale and corn pakora

Korean fried cauliflower

Next was Market Street Kitchen for the main course

Rotisserie fried chicken with cheddar mashed potatoes and cream gravy

Restaurant Week menu

Punch with flower ice cubes

Ling cod with ratatouille

Rotisserie pork chop with apple bread pudding

Our last stop was Fleming's for decadent desserts

Sampler platter

Cheesecake

Turtle pie

Carrot cake

We ended our stroll around DC Ranch back at Market Street Kitchen for a Garrit Guthrie nightcap.

Garrit Guthrie Cocktail Market Street Kitchen

To browse past Rubee Tuesday recaps, visit this link.

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categories / Rubee Tuesday
tags / Second Story Liquor Bar, Fabio on Fire, Crudo

New Dishes at Char Kitchen + Bar

August 18, 2017 / Christina Barrueta

I've been a fan of Char Kitchen since my first visit (read about it here). A family-owned neighborhood spot, the Martinez and Micakaj families incorporate their Balkan heritage and family recipes into the Mediterranean menu at this comfortable, casual restaurant in Hilton Village on North Scottsdale Road. Last night, I joined fellow media guests to explore some of the recent additions to the menu family-style and, once again, Char Kitchen left me happy, full, and planning a return visit. Co-owner Pauline Martinez warmly welcomed our group as she introduced each dish.

"We're going to start with the Chicken Lemon Rice Soup, which my dad makes every day, I can't wait for you to try it," began Pauline. It was a perfect starter - velvety and rich, brightened with the tang of lemon juice and drizzled with paprika oil.

The Loaded Hummus is an off-menu specialty which can be ordered at any time. Creamy hummus was topped with crumbled gyro meat (made fresh in-house), roasted red pepper and tomato chutney, feta cheese, and crispy fried parsley. This was one of my favorites of the night and a dish I will be ordering every time I visit.

I love to graze, so the Mediterranean Chef's Board is the perfect meal for me. A colorful platter of nibbles included parsley-flecked falafel, soppressata, stuffed grape leaves, roasted red peppers, cucumber and tomato salad, hummus, tzatziki, olives, and triangles of pita bread. This can also be ordered without meat for a vegetarian platter (tip: the delicious grape leaves and falafel are also on the Happy Hour menu). "It's a trip to the Mediterranean and you're meant to take a bite of everything to really experience all the flavors," suggested Pauline.

Next were Sliders with Frisco sauce, cheddar and grilled onions. "The burgers are cooked on top of the onions so it permeates the meat and gives you that sweetness, and the fat helps to caramelize the onions," Pauline explains. When our table comments on the buns, we're told that while they don't have the space to bake the bread in house, they've supplied their recipe to a local bakery who delivers daily. The sliders were followed by grilled chicken gyros with tomato, onion and tzatziki wrapped in puffy naan that were just as juicy and flavorful.

"My dad has been making this for a long time," said Pauline as she set bowls of Shrimp Florentine Alfredo on the table. "It's one of my favorite dishes, and my son always calls it 'Papa's pasta'." Needless, to say, this pasta dish with plump shrimp, spinach, and silky Alfredo sauce was a table favorite.

Chicken Palma brought a juicy charred chicken breast plated over saffron rice and grilled pineapple and vegetables glazed in a special house sweet-and-sour Palma sauce.

I'm a fan of any of the lamb dishes here, so knew to expect perfectly-cooked and seasoned lamb chops in the Grecian Lamb Chops served with rice and mixed vegetables and garnished with zesty chimichurri sauce, red wine-pickled shallots, and crumbles of tangy feta.

Meat and potato lovers will want to order the Tenderloin Medallions with a generous side of vegetables and addictive crispy smashed red potatoes.

Our sweet finale brought Honey Baklava, a coffee shot, and a dreamy Rice Pudding made from a recipe handed down from Pauline's grandmother.

Char is one of those special family-owned spots I love to support - I hope you stop in and do the same!

Char Kitchen + Bar is open daily for lunch and dinner from 11 am to 9 pm (10 pm Fridays and Saturdays). Happy Hour is 3-6 pm daily with $3 off wine by the glass, draft beer, and well drinks, and $12 off bottles of wine. Brunch is offered 10 am to 2 pm on the weekends, with $5 mimosas and $7 Bloody Marys. Char is located at 6107 N. Scottsdale Road, Scottsdale, AZ, 85250. For reservations, call (480) 664-9238.

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tags / Char Kitchen, hummus, gyro, lamb, baklava, rice pudding, Scottsdale

Summer Menu at Artizen at The Camby

June 27, 2017 / Christina Barrueta

tater tots and caviar Artizen The Camby Phoenix

I've been a fan of The Camby's Executive Chef, Dushyant Singh, since my first introduction to this sophisticated Phoenix hotel at a media event. First impressions lingered, such as oxtail rillette with prickly pear chutney, and a silky citrus and Arizona honey-smoked salmon. Later visits reinforced my initial appreciation, such as the achiote-seasoned steelhead trout baked in banana leaves and served with the chayote and sweet potato relish that I raved about here. Recently, I was invited to explore his new summer menu and it not only matched my expectations, but exceeded them.

We stepped through the chic lobby of The Camby into the dining room at Artizen Crafted American Kitchen & Bar. It's a lovely space framed in modern hues of blue and taupe with gleaming copper accents. As I perused the menu, divided into Snack, Soil, Land and Sea, I sipped on one of the latest cocktail creations. Five new libations are inspired by Arizona’s five C’s: Copper, Cattle, Citrus, Climate, and Cotton. The Copper was perfect for a warm summer evening, a refreshing union of Rittenhouse rye, fresh lemon, Giffard Pampelmouse pink grapefruit liqueur, and the effervescence of grapefruit pale ale.

The difficult task of deciding between the many enticing choices was solved when we were told Chef Singh had a custom tasting menu planned. What a happy surprise! We would be treated to dishes from the new menu and others that were being tested as possible additions. Our first course was a luxurious beginning. Tater tots and caviar arrived as pillowy nuggets of potato seasoned with the gentle kick of aji amarillo (a golden-orange Peruvian chile) in a crunchy shredded shell, gilded with crème fraiche and the briny pop of caviar. Crispy, creamy, salty - we savored each and every decadent bite paired with a glass of sparkling rosé.

I've been thinking about Chef Singh's tuna crudo ever since we visited, and it will be one of my first orders on our return. Glistening slices of ahi were enhanced with cubes of avocado and pickled pineapple, the crunch of macadamia nuts, and a hint of tingly heat with Oaxacan chile shoyu and Szechuan peppercorn oil - a wonderful cross-cultural melange of flavors and textures. This was followed by another inventive winner. Slathered on a toasted baguette, aji amarillo made another appearance, this time transformed into a slightly sweet jam as a base for creamy foie gras and bacon pate, with tangy pickled vegetables to cut the richness.

Executive Sous Chef Kyle Kent delivered a fantastic R&D dish that was as beautiful as the plateware (crafted by a local artist) on which it arrived. Each spoonful was a perfect bite of plump mussels poached in a saffron-tinged broth nestled with purple potato gnocchi, charred leeks, spring vegetables, and edible flowers in a pool of glossy saffron beurre blanc.

"I love working with vegetables," said Chef Singh and it shows. I could be content with savoring a wonderful vegetarian meal solely comprised of his garden dishes, such as warm roasted beets glazed with kumquat butter and strewn with cumin-spiced pepita brittle and tangy Arizona goat feta; vibrant grilled broccolini displayed on a bed of lemon aioli and festooned with crispy shallots; silky confited and seared sunchokes with ground Marcona almonds, sherried beurre blanc, and fragrant lemon balm; and addictive patatas bravas, Chef Singh's version of Spain's potato tapas dish, with twice-fried potatoes tossed in salsa verde and accompanied by poblano crema, cotija cheese, pickled red onion, and cilantro.

Chef Singh has a way with seafood, and crispy-skinned, moist fillets of sea bass were served perched on heirloom cannellini bean ragout, turnips, frisée with smoky rendered pancetta sparked with Minus 8 vinegar, and chermoula (a North African herb sauce) scented with cilantro and oregano.

Veal cheeks were braised to luscious fork-tenderness in veal stock and complemented with a summer staple, potato salad, along with braised shallots, saffron rouille, and pickled Fresno peppers. Superb Colorado lamb chops were boosted with coffee-roasted organic carrots and a layered, complex ancho mole that almost stole the show, a family recipe from one of Chef's talented kitchen staff.

Steak and 'shrooms featured Arizona beef with a juicy prime New York steak sliced and enhanced with mushrooms and Chef's version of A-1 sauce, with components of raisins, tomatoes, and worcestershire contributing to its umami richness.

Heralding the finale of our decadent night were coconut macaroons and another cocktail off the new menu - Cotton, a frothy blend of Nolet gin, Clement Mahina Coco coconut rum liqueur, heavy cream, Giffard orgeat (almond syrup), Yellow Chartreuse, and soda.

Our decadent night culminated with a clever Artizen Drumstick, an ode to the childhood ice cream truck treat, served as a crunchy waffle cone filled with housemade popcorn and date-caramel ice creams, dipped in Callebaut chocolate ganache, and decorated with white chocolate pearls.

"Your dishes are all so refined and delicious - I think this is your best work yet!" I enthusiastically shared with Chef Singh. Full and happy, we left convinced this meal will remain one of the highlights of 2017.

Artizen is located at The Camby Hotel at 2401 E Camelback Rd, Phoenix, AZ 85016 and is open seven days a week. For reservations, call (602) 522-6655.

I was hosted by Artizen and our meal was complimentary

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tags / Phoenix, hotel restaurant, Artizen, The Camby

RUBEE TUESDAY: May 31-June 6: Crujiente Tacos, Pita Jungle, Market Street Kitchen

June 07, 2017 / Christina Barrueta

A weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in the Phoenix area.

On Thursday, June 1st, I met with my friend David for an upcoming feature involving Glenfiddich in Modern Luxury Scottsdale. I'm usually conducting the interviews so it was nice to be on the other side this time, and it's always a fun time with David! Chef Hinojosa sent out some fabulous dishes he has just added to the menu as we sipped on his limited-edition Blood Orange Gose-style beer, a collaboration with Pedal Haus Brewery, and shared some Yuu Baal Pechuga mezcal.

Hallmarks of Chef Richard Hinojosa's cooking are rich flavors in even the simplest dish. His street corn starts with ears of corn poached in "corn tea" for double the punch, and his fantastic gazpacho (my new favorite in town) requires multiple steps of pureeing and straining to concentrate the flavor.

Yellow heirloom tomato gazpacho

Grilled street corn with tomatillo and chimayo aioli

Pechuga mezcal

36-hour short rib taco with radish and escabeche

Seared shrimp with coconut curry

Wagyu cap steak taco, karashi mustard, horseradish crema, pickled shimeji mushrooms.

Afterwards, I joined my husband at the bar, where he ordered the taco of the week - marinated chicken with beans and pico de gallo. In fact, he liked it so much, he ordered...four more! Wise man. As usual, Chef Hinojosa packs so much flavor into a simple bite that it was the best chicken taco I've ever had.

We ended another great night at one of my favorite restaurants being schooled in some new-to-us spirits by co-owner Jason Morris.

On Sunday, June 4th, we stopped in at Pita Jungle for a quick dinner while running errands. We shared baba ganoush and hummus topped with grilled marinated chicken and pine nuts.

On Monday, June 5th, I returned to Market Street Kitchen for a media summer menu preview. If you're a regular reader of this website, it's no secret that I'm a huge fan. In fact, I was just there last week. Look for an upcoming photo recap, but here's a sneak peek.

Dungeness crab salad with lemon vinaigrette

Prime rib from the rotisserie grill

To browse past Rubee Tuesday recaps, visit this link.

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categories / Rubee Tuesday

Grand Dining and Libations in Downtown Phoenix

June 04, 2017 / Christina Barrueta

Strawberry-Basil margarita (all photos by Jenelle Bonifield of Food & Lifestyles) — Strawberry-Basil margarita *(all photos by Jenelle Bonifield of Food & Lifestyles)*

Last month I toured The Grand in downtown Phoenix with owner Steven Rogers and learned about his vision for this amazing venue. Open 24/7, it is a coffee shop, restaurant, bar, market, and entertainment space. Click on the photo below for Part I to learn how he created The Grand's eclectic style with Harry Potter and train stations in mind.

This week, follow along as I explore the menu and learn more about the beverage program.

Rogers has created warm and welcoming spaces to pull up a seat and sip and savor, including an expansive patio inspired by German biergartens and an inviting interior anchored by a curvilinear bar and coffee counter.

Also known as the Grand Central Coffee Company, the coffee bar within is open 24 hours and offers a variety of pastries, cakes and cookies, along with tea and coffee beverages including cold brews, cappucinos, macchiatos, and cortados.

The kitchen is open around the clock, and Chef Jacquelynn Allen discovered her culinary talent at a young age. "I grew up with a single parent, my dad, who worked late, and so at 8 years old, I would watch cooking shows, get into the kitchen and start experimenting," she shares. Her cooking philosophy is rooted in ingredient-driven dishes with lots of flavor. "I would say it's based on Italian food, cooking with rustic and simple ingredients that make a masterpiece. I was always enthralled with that, so that's where my inspiration comes from." Read through The Grand's menu, and you'll see soups, salads, sandwiches, snack plates, entrees, and daily specials. "We want to make sure that we have something for everybody. Our Hound Dog Press [a pressed sandwich with bacon, peanut butter, banana, and honey] is sweet and savory and inspired by Elvis. And our buffalo caulifower was created for vegetarians, but a lot of meat-eaters get that as well."

A must-order, the addictive Avocado Fries are lightly cloaked in a tempura batter and served with a spicy habañero ranch.

The Buffalo Cauliflower is another best-seller and it's easy to see why. A battered cauliflower steak is doused in buffalo sauce and layered with carrot ribbons, cucumber slices, and blue cheese dressing on an airy brioche bun.

The Kale and Blackberry Salad is a fresh and colorful combination complemented by roasted eggplant, red onion, toasted hazelnuts, and lentils tossed in a honey vinaigrette. "I normally don't like fish but this is my favorite," Chef Allen says of the Fish Naan'Boy. Order this, and you'll find a round of puffy naan slathered with Cajun aioli and folded around crispy tilapia garnished with cabbage slaw, diced tomatoes, and crumbles of tangy cotija cheese. "We used to serve it as a po'boy on a baguette, but I like the naan a lot better," she explains.

Stop by for breakfast from 5 a.m. to 3 p.m. daily and enjoy morning favorites such as a Market Scramble with goat cheese and seasonal vegetables; egg, bacon, and cheddar biscuit sandwiches; quinoa oatmeal with dried cherries, flax meal, and maple syrup; cinnamon buns with bacon-maple glaze; or avocado toast with a chunky smash of avocado on Noble Bread topped with sliced hardboiled eggs and nutty sunflower sprouts.

Avocado toast The Grand downtown Phoenix

Brunch dishes available Saturday through Monday from 10 a.m. to 3 p.m. include crowd-pleasers such as a Marinara Egg Bake with fresh tomato sauce, herbed potatoes, grated pecorino-romano cheese, and a side of toast for dipping, or Short Rib Eggs Benedict with red wine-braised short ribs shredded and stacked on toasted Noble Bread and topped with poached eggs and hollandaise.

The main menu is served 10 a.m. to 10 p.m., with a limited late-night selection available from 10 p.m. to 5 a.m. Night owls won't be missing out, however. A 10-item menu shows breakfast scrambles, sandwiches (including the popular Hound Dog Press and Buffalo Cauliflower), burgers, short rib poutine, house fries, and mac 'n cheese. Tip: Order the rotating "Mac of the Moment" which on a recent visit was a deliciously satisfying bowl of creamy penne pasta studded with chunks of smoky bacon and crowned with shredded brussels sprouts and a fried egg.

To wash all this down, there is wine (red, white and bubbly) and a 25 craft beer selection."I had to put in a new walk-in just for the beer," Rogers notes.

Your cold beer of choice will be especially good paired with the juicy Grand Burger made with ground short rib and topped with melted white cheddar, arugula, tomato, and bacon-shallot gastrique.

"I'm really involved with the cocktails," says Rogers, who in a former life was bar manager at the renowned celebrity haunt Mr. Chow's in New York City.

At The Grand, you can sip on timeless libations such as some personal favorites, a Negroni or Death in the Afternoon (Rogers is an absinthe aficianado), or explore modern classics like the refreshing Strawberry-Basil Margarita with reposado tequila, and the Strange Brew, a Death and Company creation. "This one is interesting because it's made with gin, IPA beer, and pineaple juice, which you would never think goes together, but it's really good." I agree - it's a perfect warm-weather Phoenix sipper.

The Grand is located at 718 N Central Ave, Phoenix, AZ 85004 and open 24 hours, seven days a week. Hours: Coffee 24 hours. Bar 6 a.m. to 2 a.m. Breakfast 5 a.m. to 3 p.m. Main menu 10 a.m. to 10 p.m. and late night 10 p.m. to 5 a.m. The Grand also has a happy hour 7 days a week, from 3 p.m. to 6 p.m. and reverse happy hour 10 pm to 2 a.m. Sunday through Thursday offering $4 craft beers, glasses of wine, and well drinks, and $3 for all craft cans.

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tags / The Grand, downtown Phoenix, Phoenix, 24 hours, coffee shop, craft beer, cocktails