RUBEE TUESDAY: Paradise Valley Burger Company, Lon’s at The Hermosa, Weft & Warp at Andaz
A weekly feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.
Herb-crusted halibut with WorldClass black truffle broth, root vegetables, and shaved truffle in the Wine Cellar at Hermosa Inn
Monday, August 7: Paradise Valley Burger (Phoenix). We love Brett Shapiro’s inventive burgers, and we’re not the only ones. The restaurant has racked up awards such as best burger in Arizona by the Travel Channel and Best Burger Joint by PHOENIX magazine, and has been featured on popular TV shows such as Diners, Drive-ins and Dives and Man vs Food.
One of Guy Fieri’s favorites was my husband’s order on this visit: Country Fried Burger with jalapeno-thyme cream gravy, lettuce, tomato, and crispy fried onions on a griddled brioche bun.
Country Fried Burger at Paradise Valley Burger
If you follow PVB on Instagram, you’ll know that in addition to the inventive mainstays on the menu, you’ll also be tempted by the creative specials, as I was. In fact, I had to order both! The Back to School Burger with smoked peanut butter, strawberry-habanero jelly, smoked mozzarella, bacon, and crispy onions on crustless white bread and Nach'yo Grilled Cheese with housemade cool ranch chips, tequila cheese sauce, taco beef, serrano chiles, pico de gallo, and pickled onion served over a grilled cheese sandwich.
I’ve also included some past favorites:
Brûlée Burger with a brûléed bun, Havarti cheese, lettuce, bacon, fried egg, and pickled onions
Beach House Burger with green chile, smoked mozzarella, pico de gallo, avocado and jalapeno ranch
Cardinal Fries topped with cheddar, pulled pork, green chile-bacon-vodka cream sauce, and cilantro
Jalapeno Fries
Friday, August 11: Cool Dining in the Wine Cellar at Hermosa Inn. From June to September, Thursday through Sunday nights, guests can reserve a table for a special five-course tasting menu that changes weekly. When we heard this week’s was going to feature WorldClass Argentine black truffles, we had to make a reservation.
Wow! This turned out to be the best wine cellar dinner we’ve attended yet.
Executive chef Alejandro Martinez remarked that the aroma and flavor of these Argentine truffles rivaled those from Périgord, France, and I had to agree. From the amuse of sweet potato medallion with quail egg and truffles to the sugared doughnut stuffed with raspberry-truffle-cocoa nib jam, the entire experience was spectacular.
Our decadent night was not over yet, however, as we had been invited to the launch of Final Course at Weft & Warp at Andaz resort, a fantastic four-course dessert tasting menu by executive pastry chef Morgan Malzahn paired with Beverage Director Sergio Campos’ wonderful cocktails and wine pairings.
Click the photo below to see all of the fun on my video reel!
Check back for next week’s Rubee Tuesday as I head to Las Vegas, and then back home for a special Celebrity Chef Dinner at Hotel Valley Ho.