A semi-regular feature on Tuesdays, Rubee Tuesday is a photo recap of my recent adventures in dining and drinking in Phoenix. I’ll be working on more detailed restaurant features for some of the below, but for now, here are highlights from the last two weeks.

Wednesday, December 4, Persepshen (media invite): I loved everything about this spot! Husband-and-wife team Jason and Katherine have created a warm, inviting restaurant where everything is made from scratch using local and organic ingredients, from the charcuterie to the fresh-baked bread and pastries. We’re already planning on a return visit, this time to visit Jimmy at the back bar. Look for a detailed feature to post next week. https://www.persepshenarizona.com/

Wood oven-roasted Rhiba Farms mushrooms with black garlic and brandy demi-cream from Persepshen

Friday, December 6, Taco Guild: I met up for a Friday afternoon lunch with friends Kerry Bashi, founder of YourFarmFoods, a great program which connects consumers directly to local growers, and author Christine Bailey, who is working on her next book, Unique Eats and Eateries of Phoenix. The restaurant was hopping on a Friday afternoon and we enjoyed great food (some faves - avocado fries, chicken tinga, and lamb with blue cheesee and sweet potato tacos), wonderful company, and excellent cocktails.

Bonus! Beverage director Luke Detraz treated us to a sneak peek of two of his killer cocktails coming in January:

A layered libation (note the colors of the Mexican flag) of Peychaud’s bitters, coca leaf liqueur, tequila, coconut milk and
”what we call green juice, a blend of 12 different juices.”
Lazarus, with Mezcal Carreño Ensamble 7, Trakal (a Patagonian brandy), white vermouth, fresh lemon juice, and Xtabentún (a Mexican honey liqueur).

Just around the corner is Schreiner’s Fine Sausage, which supplies a lot of discerning restauraunts with their sausages and meats (like the chorizo at Taco Guild). Although I have had friends pick things up for me, it was my first time stopping by, and I wanted it all! We came home with locally-made pierogies, German egg noodles, weiners, cheesefurters, bratwurst, country sausage, chorizo, Sicilian sausage, sweet Italian sausage, maple and blueberry breakfast sausage, fig and pistachio sausage, beef jerky, sliced ham and sauerkraut.

Verdict? I agree with my husband who said, “we’re only buying Schreiner’s sausage from now on.”

Saturday, December 7: I spent the afternoon at Barnes & Noble signing my book Arizona Wine: A History of Perseverance and Passion. We had such a nice turn-out, that I’ve been invited back on Saturday, January 25. For a full schedule of upcoming signings, visit https://www.writeonrubee.com/book-signings. You can also order signed copies directly from me (free shipping in December!) by clicking on my Bookstore tab at the top of the page, or click here.

Since we weren’t too far from my favorite Filipino restaurant, I had to stop by to pick up dinner at Casa Filipina on the way home. You can read more about this wonderful family-owned spot here: https://www.writeonrubee.com/diningout/casa-filipina.

It was so nice to see chef-owner Tess (it’s been too long since I visited last!) and she made sure to introduce me to biko, a delicious Filipino dessert made with sticky rice and coconut. For dinner, I took home two of my favorites - lumpiang (thin, crispy spring rolls) and chicken inasal (juicy anatto-marinated grilled chicken with pancit and rice).

Tuesday, December 10, Sel (media invite): I’ve written about Sel before (https://www.writeonrubee.com/diningout/2017/sel), so it’s no secret that I think Branden Levine is one of our city’s shining stars. Look for him to be featured in my upcoming cookbook, Phoenix Cooks.

Seared Hudson Valley Foie Gras with Blood Orange Glaze, Sweet Potato Beignet, Tasso Ham Gravy, and Bordelaise at Sel

Although dishes are available a la carte, I highly recommend you order the prix-fixe four-course dinner (and wine pairings) to truly experience Sel and all it has to offer. The selection changes every four to five weeks, but here are some of the decadent dishes you can expect on the current menu at this Old Town gem:

Alaskan King Crab with Shellfish Grits, Squid Ink Vinaigrette "Caviar", Kimchi Aioli, and Meyer Lemon Butter
Caesar Salad with Marinated White Anchovy, Parmesan Reggiano Mousse-Brioche Crostini, Tomato Concasse, Fresh Seaweed, Anchovy Dressing
Roasted Romanesco Soup with Black Garlic Emulsion, Pine Nuts, Herb Butter Crouton, and Garlic Chive Oil
Spiced Big Eye Tuna Tataki with Grilled Baby Artichokes, White Truffle-Shiso Vinaigrette, and Espelette Chili Tuile
Grilled Spanish Octopus with Squid Ink Risotto, Chinese Sausage, Grilled Broccolini, Smoked Tomato-Dashi Broth, Calabrian Aioli
Foie Gras Ice Cream Sandwiches

Wednesday, December 11, Modern Oyster Bar and Chop House (media invite): This locally-owned steakhouse, which took over the previous Sonata’s space earlier this year, is a terrific addition to the North Scottsdale scene and now my new favorite oyster bar. It’s kept the spacious interior with its unique architectural elements and the pretty patio with an outdoor bar, but added a private dining room and sleek raw bar. It also brings together alumni from some of the city’s best restaurants - co-founders Frank Schneider (Bourbon & Bones, Mary Elaine’s, Steak 44), husband-and-wife team Cat and Randy Frankel (Zinc Bistro), executive chef Mike Bouwens (Fleming's, The Capital Grille and Zinc Bistro), and beverage manager Dylan Frankel and executive chef Pastry Chef Samantha Frankel (both formerly of Zinc Bistro).

A wide-range of 30-day wet-aged cuts and a rotating dry-aged special, along with seafood - lobster, crab, halibut, scallops, tuna, and more - anchor the menu. If you’re an oyster fan like I am, you’ll love the options: Raw (that night, three East Coast and three West Coast), fried oysters, grilled oysters, and oysters Rockefeller. We had a chance to chat with personable owners Frank and Cat, and I have to give a shout-out to Ramon too for great service! Here’s a peek at our dinner highlights:

Blue Point, Black Point and Mamma Mia oysters
Oysters rockefeller with creamed spinach, bacon lardons, and whipped hollandaise
Lobster bisque with brandy and crème fraiche
Lamb chops with optional cilantro-chile butter (great suggestion Ramon!)
Sides including the World’s Best Mashed Potatoes (also raved about in PHOENIX Magazine), Cat’s Crack Fries, and roasted bourbon-glazed mushrooms
Key lime pie

We can’t wait to return to explore more of the menu, but you can be sure I’ll be ordering one of my favorite dishes of the night - plump mussels and clams bathed in a flavorful beer broth with Spanish chorizo, leeks, and crab butter.

Thursday, December 12, Four Seasons Resort Scottsdale at Troon North: The Four Seasons, one of our favorite resorts (for example, see here, here, and here) celebrated 20 years and we were honored to be invited to their festive party. Happy Anniversary Four Seasons!

Saturday, December 14, Atlas Bistro: Our annual tradition is dinner at this Scottsdale BYOB with our friends Bill and Lill of AZ Bitters Lab and this year we were also joined by Jason Morris, co-owner of CRUjiente Tacos and his lovely wife Tawyna. We always request the dining table in the adjacent wine store, AZ Wine Company.

A link to a previous recap on Rubee Tuesday is here, but if you want to know what’s on the current menu, click the video below to hear executive chef Cory Oppold describing some of his incredible dishes:

I can’t think of a better way to spend an evening than with wonderful friends, fabulous wines, and an amazing dinner.

Check back this weekend as I’ll be catching up with last month’s Rubee Tuesday, including visits to Lon’s at the Hermosa, T. Cook’s, Ghost Ranch, a recap of the azcentral Food and Wine Experience, judging the Luxe Design chefs competition, and trips to Sonoita and Verde Valley wine country for book signings.

For a preview of next week’s Rubee Tuesday, follow along on my Instagram tonight as I get a sneak peek at the Sicilian Butcher in Chandler.

Rubee Tuesday: Persepshen, Taco Guild, Schreiner's Sausage, Casa Filipina, Sel, Modern Oyster Bar and Chophouse, Four Seasons, Atlas Bistro