RUBEE TUESDAY: Pita Jungle, FLINT by Baltaire, Tarbell's Wine Store Dinner with Royal Tokaji, Andaz Resort, Straight Up Whiskey Bar, Chula Seafood, Hermosa Inn Cocktail Dinner
Asado Hour at Andaz Resort & Spa
A semi-regular feature, I publish Rubee Tuesday on Tuesdays as a photo recap of my recent drinking and dining adventures in the Phoenix area.
Monday, March 2:. Pita Jungle Norterra. This location of Pita Jungle is one of my go-to spots in the nearby Shops at Norterra complex (more pictures here). On Monday, I had a great lunch meeting with Luke Irvin and Eric Walters, the team behind Tap That AZ podcast and the authors of The Arizona Beer Book. And stay tuned! I’ll be working with them on an exciting new project called Taste That AZ celebrating our local food and beverage scene.
Wednesday, March 4: FLINT by Baltaire and Upstairs at Flint. I’ve been wanting to visit FLINT, which opened last fall, and even more so when my fellow judges and I awarded them a Gold Star at Devour. On Wednesday, we were invited to a media party for the preview of Upstairs at Flint, their beautiful new rooftop lounge.
Afterwards, we snagged a couple of seats downstairs at the main bar and stayed for dinner.
We had pro service from Jay at the bar and excellent cocktails (tip: Ask for Tanner's off-menu World Traveler made with tequila, chartreuse, Nonino, Cocchi vermouth). And we were just as impressed with the Middle Eastern and Mediterranean-accented menu. Wow! Perfectly executed dishes - from the silky, flavorful avocado hummus to the oh-so-juicy fennel-crusted pork chop cooked over a wood-fired grill.
And save room for dessert, especially the dreamy cheesecake which sells out every night.
Thursday, March 5: Royal Tokaji wine dinner at Tarbell’s Wine Store (media invite). You’re always guaranteed a special evening when you attend one of Mark Tarbell’s wine events. On Thursday, we were joined by Charles Mount, Managing Director of Royal Tokaji, where we learned all about these highly-sought Hungarian varietals. From their website:
Royal Tokaji was founded in 1990 by well-known author Hugh Johnson and a small group of investors who were inspired to restore and preserve Hungary’s precious wine legacy after the fall of Communism. Tokaji is the world’s original sweet white wine – the “cult wine” of the 18th and 19th centuries – and the Tokaj wine region was the first to have classified vineyards. At the end of the 17th century, Prince Rakoczi classified the finest vineyards into: great first growths, first growths, second growths and third growths. Royal Tokaji owns five of those first and second growth vineyards, including one of Hungary’s two great first growths: Mézes Mály. The winery produces a range of exceptional wines from dry to sweet, including several single-vineyard aszú (botrytis-affected) wines and Essencia, the free-run juice of botrytised “raisins.” The wines’ distinct character results from the varied volcanic soils of the classified vineyards, indigenous grapes and yeast, traditional winemaking methods and barrel-aging in the winery’s 13th-century underground cellars. Richness with vibrant acidity is the hallmark of all the Royal Tokaji wines. -
We were spoiled by an array of Hungary’s finest, including a special bonus of 2008 Mézes Mály and the rich, concentrated liquid gold of Essencia. Tasting notes and details are linked below to each wine. Chef Adrian DeLeon deftly paired these luxurious wines with these wonderful dishes:
Grilled mussels with citrus beurre blanc - 2016 Oddity Dry Furmint
Scallop crudo with grapefruit consommé and avocado mousse - 2017 Late Harvest
Slow-roasted octopus with housemade chorizo, charred tomato sauce, roasted pineapple and cilantro pesto - 2013 Red Label 5 Puttonyos (BONUS wine: 2008 Mézes Mály 6 Puttonyos)
Honey-roasted pear with blue cheese and granola - 2013 Szt Tamas 6 Puttonyos First Growth
2008 Essencia - For our grand finale, we were served signature spoons of this elusive elixir to savor its golden layers of honey and citrus. Only 20 bottles were made (a magnum sells for $40,000) and it’s one of the most sought-after wines in the world. Lucky us!
Friday, March 6. I was wrapping up an assignment for Experience Scottsdale plus working on my next recipe for a Chula Seafood collab (posting this Friday) so had three stops planned. First up - Andaz Scottsdale and their Friday night Asado Hour. For $35, each guest can sip on local brews, wine and sangria as executive chef Nathan Lane cooks up a BBQ menu of the week.
Depending on chef’s whim, you can dine on dishes such as ribs and chorizo sausages, chicken and street corn, or the delicious fish and steak tacos on my visit.
Stop two was Hotel Adeline’s hidden bar, Straight Up, to chat with head bartender Efren Cimental. Tip: He’s a huge agave spirit fan and loves to make off-menu cocktails.
Enter through a phone booth, have a seat at the bar and ask Efren to make you something special (I highly suggest his creation made with Mezcal Carreño Espadin, Atavia Arrack, Heirloom Alchermes, orgeat, Zucca, lemon, and AZ Btters Lab Mi Casa and Orange Sunshine bitters).
My final stop was my favorite fishmonger, Chula Seafood! I had some tuna (which I seared and served with a Szechuan vinaigrette) and California Sheepshead (this recipe to come) set aside, and also bought the fish of the day (chicken-fried corvina collars), Kyle’s Candy glazed salmon, and clam chowder.
Always great to see manager Danielle, and extra-special to run into Abel Arriaga of Mezcal Carreño, who just won a slew of awards at the San Francisco World Spirits Competition. I’ll link the press release when I receive it.
Photo by Abel Arriaga
Wednesday, March 11: Lon’s and Last Drop at the Hermosa Inn (media invite). We had reservations to attend the Azuñia Tequila Dinner but arrived early to join our friends PR pro Keeley and managing director Steve Ast for an exploration of their new cocktails.
Autumn and GM Jon Dils with the Oink Old Fashioned made with Wistlepig 10 year, Whistlepig barrel aged maple syrup, and AZ Bitters Lab Orange Sunshine bitters
Try the fragrant Hidden Gem (a nod to the Hermosa Inn itself) with local AZ Distilling Co. Commerce gin, cucumber basil syrup, lemon juice, and Curaçao, or the delightful Bucket List made with Belvedere vodka, St Germain, Amaro Montenegro, lemon juice, and mint tea syrup. And, of course, you can never go wrong with the signature Last Drop made with local Del Bac whiskey, Luxardo Apricot, sweet vermouth, and blood orange. I was also introduced to their nonalcoholic refreshers using Seedslip, a range distilled non-alcholic spirits. I recommend the Watermelon Sour with tangy basil and watermelon shrub.
Oink Old-Fashioned
And then it was on to the main event set in The Boardroom, one of the Inn’s charming private dining rooms.
The Hermosa Inn is one of my favorite destinations for creative cocktail dinners, and I’m always excited when cocktail master Travis Nass (formerly behind the bar here, and now Azunia Tequila ambassador) and exec chef Jeremy Pacheco team up. Look at this menu!
Thank you for another outstanding dinner Hermosa Inn!
Traivs Nass, Azuñia Tequila Ambassador
COVID-19 UPDATE:
PIta Jungle is offering curbside pick-up and delivery. Details here.
FLINT by Baltaire is temporarily closed.
Tarbell’s, Tarbell’s Tavern and Tarbell’s Wine Store are offering food and wine specials for pick-up and delivery. Details here and on their daily mailing list.
Hotel Adeline is currently taking reservations although dining and bar areas are closed until further notice.
Hotel Andaz is temporarily closed.
Chula Seaood is offering pickup, delivery, and family meal specials. Details here.
Hermosa Inn is temporarily closed, but take advantage of their gift card special: They are offering an additional $20 for every $100 gift card purchase (NO expiration date!). Gift cards may be used for overnight stays or in LON's and LON's Last Drop. To purchase a gift card, visit the website: https://www.hermosainn.com/gift-cards