RUBEE TUESDAY: August 16-21: Second Story Liquor Bar, Crudo, Char, Fabio on Fire, Hearth '61, AZRW Fall Preview
A semi-weekly feature, Rubee Tuesday is a recap of my week's adventures in dining and drinking in the Phoenix area.
The Local at Second Story Liquor Bar
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
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.
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.
Trout beignets
Next was Market Street Kitchen for the main course
Rotisserie fried chicken with cheddar mashed potatoes and cream gravy
Our last stop was Fleming's for decadent desserts
We ended our stroll around DC Ranch back at Market Street Kitchen for a Garrit Guthrie nightcap.
To browse past Rubee Tuesday recaps, visit this link.