Filtering by Tag: Phoenix

RUBEE TUESDAY: Angry Crab Shack, Foodist Awards, Hearth '61, Sandfish Sushi and Whiskey, Mora Italian

May 02, 2023 / Christina Barrueta

WorldClass Argentine New York strip steak with prezzemolo chimichurri at Mora Italian

A weekly Tuesday feature, I publish Rubee Tuesday as a photo recap of my recent drinking and dining adventures. You can read past Rubee Tuesdays HERE.

Friday, April 21: Angry Crab Shack in Peoria for dinner with mom and dad. They ordered some of their favorites (chicken wings, oysters, and catfish), while my husband had clam chowder and fried shrimp, and I went with my usual - Seafood Boil with 1 lb of king crab legs, corn, potato, hardboiled egg and crispy tofu with Medium Trifecta sauce + a side of Hot Trifecta. Shout-out to Cameron for great service.

Monday, April 24: The annual Foodist Awards, presented by the Arizona Restaurant Association. This year’s event had the largest crowd yet, with almost 500 people gathering to celebrate the 2023 winners (you can see the finalists here). Click the photo below of 2022 Food Pioneer winner Mark Rusconi and 2023 winner Mark Tarbell to see the full list of 2023 Foodist Award winners.

Tuesday, April 25: Hearth ‘61 at Mountain Shadows resort. Another great visit to one of my favorite resorts, this time with Meridith May and her husband Bill Brandel, owners of The SOMM Journal and Tasting Panel magazines. Thank you to Food and Beverage Director Jim Gallen who kindly came in on his day off to share his wine expertise! For a video, click on this Instagram Reel.

Recommended dishes: Tempura oyster mushrooms with sunchokes, shishito peppers, black garlic tahini, and salsa matcha; short rib agnolotti with roasted fennel, pearl onions, mushroom velouté and lemon crème fraiche; Two Wash Ranch chicken roulade with barley risotto and charred scallion vinaigrette; Niman Ranch beef tenderloin with red wine demi-glace, bleu cheese fondue, and truffled mashed potatoes.

Wednesday, April 26: Sandfish Sushi and Whiskey, Phoenix. I was invited by Visit Greater Palm Springs to join other travel writers for a networking dinner at Sandfish Sushi & Whiskey to learn more about the new developments in the Greater Palm Springs region. As a special treat, chef-owner Engin Onural flew in from Palm Springs, where the original location of Sandfish is located.

Executive Chef and owner Engin Onural of Sandfish Sushi & Whiskey with his famous spicy tuna tostadas

Some of our delicious dishes by Chef Onural and Sandfish Phoenix Chef Chris Wolf: Beet-cured salmon with potato-nori pave, yuzu creme fraiche, and purple ninja radish; oysters with bubu arare; scallop crudo with walnuts and yuzu vinaigrette; Sandfish Roll with tuna, crab, crispy potato threads, and black truffle; and pork belly bao buns.

Friday, April 28: Arboleda, Scottsdale Quarter. I joined Eric Walters of A Taste of AZ to record a podcast with co-owner Mitchell Rosenthal and Executive Chef Evan Gotanda Stay tuned!

That night, we had reservations at Mora Italian for dinner. Bonus: Our visit also just happened to coincide with the launch of the new cocktail list. Loved:

The Apricots are Talking: Vanilla-infused Uncle Nearest 1884, Bitter Truth Apricot, allspice dram, lemon, ginger, cinnamon and fig bitters
Now and Zen: Haku vodka, Midori, Pomp & Whimsey liqueur, lemon, orane and honey Greek yogurt
951: (Named for Oaxaca’s area code) Montelobos mezcal, amaretto, Marcona almond orgeat, lemon, rosemary, and almond bitters shaken with egg white.
What’s in the Box: Smoked and served in a treasure chest, with Tiki Lovers pineapple rum, Plantation OFTD, crème de pêche, lime, pineapple, blood orange, and Calabrian chile.

For a video on my visit, you can watch my Instagram Reel HERE.

Recommended Dishes: Charred WorldClass octopus with squid ink aioli, salsa verde, tomatoes, and baby potatoes and…

Foccacio di Reco with stracchino cheese, fettucine with mushrooms, roasted garlic, and escarole; signature Pasta al Pomodoro; WorldClass Argentine NY strip steak with prezzemolo chimichurri; and side dishes - potato puree with marsala chicken jus and crispy leeks, and balsamic fig glazed eggplant with mint gremolata, pickled onions, and Fresno pepper and radish salad.

And another must-order for a sweet finale - the decadent banana bread pudding made with WorldClass Doce Extra de Banana, a banana jam from the Azores in Portugual.

As a preview for the next installments, you can follow my Instagram for planned visits to Tia Carmen, The Americano, Arboleda, D&Y Chinese, Pomo Pizzeria, The Phoenician Kentucky Derby Party, an AZ Restaurant Week Dine-Around preview, and a podcast at Wrigley Mansion.

And if you like my Instagram and this blog, I’d love your vote (and am honored to be nominated!) for Best Instagram Account and Best Food Blogger for PHOENIX magazine’s Best of the Valley issue! You can vote once a day through May 21 at THIS LINK

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categories / Rubee Tuesday
tags / Mora Italian, Phoenix Restaurants, Scottsdale restaurants, Scottsdale, Phoenix, Sandfish Sushi and Whiskey, sushi, Angry Crab Shack, seafood, Angry Crab, cocktails, Engin Onural, Mountain Shadows, Hearth '61

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

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

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

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

New Fall Dishes at The Parlor

November 28, 2016 / Christina Barrueta

Although I don't get to The Parlor Pizzeria as often as I would like, it's a spot I always love to visit (see my 2010 feature in AZ Wine Lifestyle magazine here). The kitchen is currently helmed by Executive Chef Miguel Yeo, and he and his culinary team have introduced over a dozen new dishes to welcome fall. Bar Manager Bryan McCarrick also embraces a seasonal philosophy and has created seven new cocktails, some using fresh herbs plucked from the onsite garden.

On a beautiful November afternoon, I welcomed the opportunity to explore some of the new dishes and libations.

Although I love the interior with its cozy retro details and nods to the restaurant's origins as a mid-century beauty parlor (note the stools facing the open kitchen), the pretty patio beckoned us to enjoy an al fresco lunch.

As we settled in and perused the cocktail menu, I knew I had to order the Pineapple Express. Made with Plantation Pineapple Rum Stiggins’ Fancy (a personal favorite using both pineapple rind and flesh steeped in two types of rum), fresh lime juice, and some of the fragrant Thai basil I spied in the garden, it was a perfect refreshing sipper for a leisurely lunch. My husband, a fan of the classics, was just as happy with his Parlor Old Fashioned. This cocktail changes weekly and on this November day it was accented with apple, while we were told a blackberry Old Fashioned would be planned for the following week.

I started with one of the new dishes from the Antipasti menu, Cozze, and I can see this fast becoming a best-seller. Plump, tender mussels arrived in a smoky tomato broth spiked with pimentón and Spanish chorizo and topped with a rowdy tangle of fresh fennel and tarragon. Slices of grilled Noble bread assured that every drop of the wonderful broth wouldn't be wasted.

The Parlor is known for its wood-fired pizzas and new to the menu is Autunnale. Order this pie and you'll feast on a pizza layered with a creative combination of sweet potatoes, prosciutto, caramelized onion, ricotta and fig jam, garnished with sliced almonds and arugula.

Handmade pastas are another Parlor signature and the Beet Agnolotti was my favorite dish of the day. Silky packets of rosy-red pasta made with beets were stuffed with Swiss chard and roasted parsnips. Nestled in a pool of carrot top pesto, they were drizzled with a sweet-tart fig vinaigrette and showered with beet microgreens. Yes please.

Inspired by paella was the Risotto di Mare. This vibrant dish plated creamy saffron-scented carnaroli rice, shrimp, and mussels with the classic Spanish ingredients of chorizo, piquillo peppers, and zesty salsa verde for a colorful and harmonious blend of flavors.

Too full for dessert, but we did leave some room to enjoy after-lunch beverages and a chat with Bar Manager Bryan. As I sipped my new favorite cocktail at The Parlor, Give My Love to Rose with smoky mezcal complemented by Meletti amaro, sweet vermouth, and a floral grace of rose water, I learned about Bryan's love for both food and cocktails.

Previously at North and Postino Central, he has been at The Parlor for three and a half years. "We're into craft cocktails, but not so craft that they take 20 minutes to make," he emphasized. "We try to find that balance." Bryan also introduced me to a cocktail he was developing at the time of our visit that has since been added to the menu. Be sure to try his Lost Letter. "It's made with equal parts Aperol, armagnac, rye, and Madeira, and garnished with grapes to signify the armagnac and Madeira," Bryan described. "We want to use ingredients that are approachable, but then also get people out of their comfort zone." It's warming and spirit-forward - my kind of fall cocktail.

Visit The Parlor Pizzeria for lunch, dinner, or Happy Hour (3-6 pm). The Parlor is located at 1916 E Camelback Rd, Phoenix, AZ 85016 and is open seven days a week.

I received a complimentary media invitation to try the new menu.

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tags / Phoenix, THe Parlor, pizza, mussels, risotto, cocktails

Brunch at Artizen at The Camby and National Bow Tie Day

August 31, 2016 / Christina Barrueta

Director of Culinary Experiences Dushyant Singh

On Sunday, August 28th, one of my favorite Phoenix hotels, The Camby, celebrated National Bow Tie Day in grand style with the launch of their Weekend Brunch at Artizen, Crafted American Kitchen & Bar. A display of Ferraris from The Ferrari Club of America welcomed guests as they arrived.

The brunch crowd were greeted with Tia Maria Bow Tie cocktails, a creamy blend of Tia Maria, dark rum, vanilla, and creme de cacao.

I joined my friendly group of food-lovers, the lovely ladies of Where Should We Eat and Phoenix Bites, as we settled in to enjoy brunch while being entertained by guitarist Jim Gregory (photo via AZ Foothills magazine here). Chef Dushyant's signature brunch menu included decadent lobster amd mushroom omelettes with truffle butter.

A round of mimosas and peach-basil Bellinis were the perfect accompaniment to other winners on the new menu, such as the smoked salmon tower with lemon cream cheese layered on crunchy bagel chips, crispy blueberry-bacon waffles with bourbon maple syrup, poached eggs with asparagus and a fresh salad of local greens, and fish tacos with chipotle mayo and lime slaw.

And since it was National Bow Tie Day, The Camby invited all to "tie one on." At noon, New York and Scottsdale-based artist Aleksandr Berki unveiled five bow ties in an upscale fashion show. Personally designed by chosen artists, each creation captured one of Arizona’s “Five C’s” and were made available for purchase at TheCamby.com: Arizona-based Skye Lucking (climate), Dale TerBush (copper) and Jillian Gifford (cattle) as well as New York-based artists Ben Copperwheat (citrus) and Michel Muylle (cotton).

Climate (Skye Lucking)

Cattle (Jillian Gifford)

Citrus (Ben Copperwheat)

Cotton (Michel Muylle)

My husband and I were especially thrilled to meet Dale TerBush, a Scottsdale-based artist whose work we have admired and collected for years.

As always, The Camby does everything in style. Weekend Brunch at Artizen is now offered every Sunday. Reservations can be made by calling 602-522-6655.

I was hosted by The Camby and my experience was complimentary.

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tags / The Camby, Artizen, Phoenix, Brunch, Chef Dushyant Singh

Miracle Mile Deli

May 29, 2016 / Christina Barrueta

Miracle Mile Deli is a well-loved Phoenix institution and I'm just one of a legion of loyal fans. In fact, Phoenix Mayor Greg Stanton recently recognized its history and proclaimed May 10th as Miracle Mile Deli Day. Brooklyn, New York native Jack Grodzinsky founded the deli 67 years ago, and now his grandson Josh Garcia oversees the day-to-day operations of this third-generation legacy.

In 2015, Miracle Mile Deli moved to a gleaming freestanding building at 16th Street and Campbell in Phoenix. The space is bright and modern with cozy booths and tables. Digital menu boards aid those in the cafeteria-style line to winnow down the choices from the many tempting options. In nice weather, glass-paneled doors open up to a wrap-around patio that seats 48.

Vice President Josh Garcia explained the thought that went into the design. "We wanted to create a family-friendly atmosphere that was comfortable for everyone - whether you're a businessman wanting to do a casual lunch, whether you’re a retired person or coming in with family, or whether you’re a millennial that’s looking for a quality place that isn't fast food." You'll find family recipes handed down through generations such as Hungarian stuffed cabbage, beef stew, and fillet of cod. All the soups are made from scratch every day using his grandfather's recipes, such as chicken noodle, matzo ball, mushroom barley, and split pea. Sandwiches can be ordered with a choice of bread and a side, such as classic mac 'n cheese, coleslaw, and potato salad. The friendly staff is also an integral part of the tradition. "Our head chefs have been with us for over 30 years," Josh said, "and employee turnover is less than 1%."

Even with this range of dishes, however, it's Miracle Mile Deli's award-winning pastrami that is their best seller. In fact, they go through two tons a month of this brined, smoked, and steamed melt-in-your-mouth pastrami.

Pastrami is the main ingredient in one of my go-to's - the Straw - with a side of mac 'n cheese. Order a Straw and you'll get a sandwich piled high with hot pastrami, melted Swiss cheese, and crunchy sauerkraut.

Another frequent order is the BBQ pastrami delivering chunks of tender meat with a seasoned crusty bark tossed in a sweet and tangy BBQ sauce.

After my most recent visit, I now have a third favorite. Josh's love of his family's brisket was his inspiration for the Times Square Cheesesteak. "I grew up eating brisket before I was eating pastrami," he said. "I thought I could easily do a cheesesteak version, and we sell a lot of it." It's easy to see why when I bite into a toasted roll coated with Miracle Mile dressing and filled with thin slices of juicy brisket, sautéed onions and peppers, and gooey pepper jack cheese.

Save room for dessert, especially if it's a slice of creamy NY-style cheesecake or warm bread pudding topped with whipped cream and drizzled with caramel sauce.

Miracle Mile Deli also serves a weekend breakfast with fan favorites such as decadent cinnamon roll pancakes with cream cheese glaze and the Empire State breakfast burrito stuffed with scrambled eggs, roasted potatoes, asadero cheese, and housemade chorizo.

The Take-Away window has also been a huge success, making it convenient for customers to order on-line for pick-up. It's especially handy for local businesses and group orders, as Josh explained. "You can send an email to let everybody in your group know you're ordering from Miracle Mile. Each person can place their own order, press submit, and it goes to one person after everybody makes their order. It even lets you know if someone hasn’t submitted their order yet."

Josh recognizes the importance of community and his family's history. "The coolest thing is to see three or four generations of people within the same family come here. They'll say, 'I brought my daughter, and my daughter now brings her daughter' and they’re having lunch for a couple of hours just sitting and enjoying. Everybody has a Miracle Mile story. Nothing makes me happier."

Miracle Mile Deli is located at 4433 North 16th Street, Phoenix, AZ, 85016 and is open Mon - Fri 10:30 am to 8:00 pm and Sat - Sun 7:00 am to 8 pm.

I received a complimentary media invitation.

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tags / Josh Garcia, Miracle Mile Deli, Phoenix

Lebanese in the North Valley at Mashawi

July 20, 2015 / Christina Barrueta

My first visit to family-owned Mashawi Lebanese Grill wasn't planned. We were doing errands in the area when I noticed the sign. I love Lebanese cuisine, so of course I had to stop to check it out and pick up a menu. After reading through, however, I left with more than the menu and ordered chicken kofta (ground chicken kabobs seasoned with parsley, onion and garlic served with garlic sauce) and kibbeh (a crispy bulgur wheat shell filled with ground spiced beef) to go. One of my favorite elusive Lebanese dishes is kibbeh nayyeh made with raw lamb, pureed onion, bulgur wheat, and seasonings. Think a Lebanese lamb tartare but smooth with texture from the bulgur. Although it wasn't on the menu, I was told they could make it next time if I called ahead. Wonderful!

While I waited, the nice owner/father sent me out some some complimentary hummous, describing it as "the best because it was just made" and a "family recipe". Such a welcoming gesture. It was excellent - creamy, not grainy as some can be, with a bright hit of fresh lemon and a mild balance of tahini and garlic. Back home, the chicken kofta was juicy and flavorful, and the kibbeh is now one of my usual orders.

On my next visit, I pre-ordered the kibbeh nayyeh to share with friends. It was a perfect texture with a nice lamb to bulgur ratio, no sinew, smooth and buttery. I'll definitely make plans to have it again. The family has always been hospitable and friendly, though I'm overdue for a visit.

Falafel, baba ganoush, ‎and hummous; tabouli‬; warak arish (vegetarian stuffed grape leaves with tahini sauce), kibbeh nayyeh; chicken kofta and kibbeh; shish kafta (ground beef and lamb kabobs):

The address for Mashawi Lebanese Grill is 814 E. Union Hills Drive, #6, Phoenix, AZ 85024. Hours are 11 am to 9 pm seven days a week, and they offer delivery within 5 miles. Tel: 623-879-6777.

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categories / Dining Out
tags / Lebanese, Phoenix, West Valley, kibbeh nayyeh, kibbe, falafel, kafta, kofta

Rosita's Place

June 23, 2015 / Christina Barrueta

Thanks to my friends at AZ Bitters Lab who recommended Rosita's Place. Casual, nice margaritas and a well-executed menu. It's a new favorite Mexican restaurant, and I'm still thinking about the machaca enchilada with chili verde.

Salsas

Fresh-fried chips

Large margarita

Chili Relleno

Pollo con mole

Carnitas taco

Machaca enchilada with chili verde

Flan

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categories / Dining Out
tags / Mexican, Rosita's Place, Phoenix

Welcome Chicken + Donuts

June 18, 2015 / Christina Barrueta

With a nice start to the day as a guest panelist at the PRSA Phoenix Table Talk Media Breakfast, I finally had the opportunity to visit Welcome Chicken and Donuts. We live in the NW Valley, so I took advantage of being out and about early, and its proximity, to cross another must-get-to spot off my list. Chef Michael Babcock of Welcome Diner opened WC+D with a focused menu featuring Asian-style fried chicken (sauce options include Vietnamese, Korean, and Japanese) and donuts (classics such as glazed or cake, and premium such as key lime or cajeta mesquite). Alas, I was half an hour early for the fried chicken, which isn't served until 10:30 a.m., but I certainly didn't leave disappointed.

From left to right starting with the top:

Kaffir and matcha, Thai tea and Arnold Palmer, Double Chocolate, Chocolate Glazed
Almond Butter and Jelly Glazed, Apple Fritter, Classic Glazed, Chocolate Chip Cookie Dough
Honey Butter Almond, Classic Glazed, Chocolate Glazed, Strawberry Balsamic.

And what did I try first? The Almond Butter and Jelly Glazed, a decadent combination of rich, nutty filling and tangy, fruity icing.

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categories / Dining Out
tags / Welcome Chicken and Donuts, Phoenix, donut, Arizona, coffee, lunch

Pointe Hilton Squaw Peak Resort - Rico's American Grill and Hole-in-The-Wall

June 16, 2015 / Christina Barrueta

Entrance to Rico's American Grill at Pointe Hilton Squaw Peak

Last night, I joined fellow media professionals as we were invited to meet the new Executive Chef at Pointe Hilton Squaw Peak's two restaurants - Rico’s American Grill and Hole-In-The-Wall. This beautiful all-suite resort takes its name from nearby Squaw Peak and its location at the base of the Phoenix Mountain Preserve. In January of this year, Executive Chef Rebecca Tillman, an Arizona native, became the new Executive Chef of the property. We stepped into Rico's - a bright and airy restaurant that serves breakfast, lunch, and dinner - and were greeted with a refreshing tray of Pomegranate Punch cocktails made with Grey Goose vodka, cane syrup, lemon, POM, pineapple, and ginger ale. I had a chance to chat with Chef Rebecca (whose resume includes the Arizona Biltmore Resort & Spa in Phoenix, Destination Kohler in Wisconsin, and The Biltmore Estate in Asheville, NC) about her locally-sourced and seasonal focus to the menu as we sampled a few of her delicious dishes. We were also introduced to Resort General Manager Jon, who recently moved from Hawaii, as he told us about some of the changes, including a new vegetable garden, and why he's excited to join the team.

Next, we were escorted to their second restaurant. The resort grounds were described to us on our golf cart journey - 563 suites, 48,000 square feet of meeting and social event space, and a four-acre water park for family fun - as we pulled up to theirsouthwestern-themed BBQ restaurant, Hole-in-The-Wall. I had been to Rico's a couple of years ago, but this tucked-away secret was new to me. There was no mistaking what's on the menu as we passed by the smokers at the entrance of this restaurant that was once a 1940s ranch house. Here, as we moseyed up to the bar, we were welcomed by Chris as he mixed up cocktails, including a Moonshine Beer Crawl with blackberry moonshine, lemonade, strawberry and Blue Moon beer. Snacking on chopped brisket sliders with crispy onions and fried green tomato BLTs with pimento cheese, I had a chance to talk to Senior Sous Chef Shaun Rago about the menu, his bbq tips, and the peppers and tomatoes he is growing on site.

Thanks you to Chef Tillman, Chef Rago, Chris, Jon, Robert, Tami, Barbara, and Tessa for a great introduction. Looking forward to a return visit!

Pointe Hilton Squaw Peak Resort is located at 7677 North 16th Street, Phoenix, Arizona 85020

This was a complimentary media invite.

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categories / Media Invite
tags / Pointe Hilton Squaw Peak, Rico's American Grill, Hole In The Wall, BBQ, resort, Arizona travel, Phoenix

Hana Japanese

April 16, 2015 / Christina Barrueta

For me, what makes a restaurant special is a creative menu utilizing high-quality ingredients, caring chef/owners who are proud and passionate about their craft, and a welcoming atmosphere that makes me happy the moment I walk in, and encourages me to return as soon as possible. Family-owned Hana is such a spot with this magical combination.

Read more in an article I orginally wrote for AZ Wine Lifestyle magazine in 2010: AZ Wine Lifestyle: A Flower Blooms in the Sonoran Desert