By JoAnna Estrada-Fessenden, Guest Blogger, Foodies Like Us

ARW Special:

$25/person or $40/couple

• First Course (choice of):
  • Mulligatawny Soup
  • Vietnamese Pho Consomme
  • Classic Caesar Salad
  • Organic Mixed Greens

• Second Course (choice of):
  • Locally Raised Chicken Breast
  • Lobster Mac ‘N Cheese
  • Double Check Ranch Burger
  • Braised Country Pork Ribs

• Third Course (choice of)
  • Jalapeno & Bacon Cheesecake
  • Lemon Souffle

  

Harvest Restaurant in Tucson is a hip and trendy joint that attracts a mixture of age ranges and types of patrons.

Highlights of the Menu: Harvest cooked with  fresh ingredients and had a seasonal menu. They sourced their ingredients from local suppliers which is good for the Arizona economy. I was famished upon arrival.  Our waiter offered a lemon or lime with our water and we dug into the bread he placed on the table. It was accompanied with cherry butter that had chunks of cherry pulp in it. I’d never had butter like that before and it was one of the most wonderful items I have ever slathered on bread!

I chose a Vietnamese Pho Consommé and my husband ordered the classic Caesar salad with anchovy vinaigrette. I sampled a taste and I was awed by flavors of the dressing. It did not have a fishy taste at all as I would have expected from anchovies. My soup included homemade noodles made with duck eggs, and thin cuts of beef with garnishments like Thai basil and a pepper sauce that can be used to spice the soup up. The chef sent us a sample of Tuna Tartare with a relish of cucumber and peppers on sweet potato chip.

For the main entrée, I enjoyed the Lobster Mac and Cheese and my husband sampled the Double Check Ranch Burger. As hungry as we were, the entrees were so in large portion that even my husband, who’s built like a linebacker, was full. His burger was massive! My mac and cheese was so creamy and cheesy and I appreciated the homemade macaroni (the Italian in me). Big pieces of lobster were scattered atop the pile of gooey pasta. My husband’s burger came with roasted chilies (which he got on the side) onions, Gruyere cheese, and garlic aioli. It also was accompanied by a heaping serving of home fries that were freshly prepared. It was a fresh delicious twist on a classic!

For dessert, we finished with a light lemon soufflé, that was light and citrus in flavor. A friend ordered a unique lemongrass martini and I was tempted by the vast wine list. The prices of the wine were not overpriced at all (glasses are from 7 to 12 dollars or bottles are from 24 to 180 dollars a bottle). The menu had a very unique dessert: jalapeno cheesecake. It was like nothing I had ever had before. It was spicy with each bite and the cheesecake had honey drenched bacon on top.

Disappointments: As I noted earlier, the wine list was extensive but I was rather disappointed in their lack of California reds moderately priced.

Ambiance: Very sleek and contemporary. Our table was candle lit since the restaurant was rather dim. There was dark wood bordering the walls with a Japanese style wall bordering the bar and restaurant. Modern art decorated the walls with jazz music playing in the background. There was also a patio that was screened in to allow for outside dining.

Harvest Restaurant

10355 N La Canada Dr
Tucson, AZ
520-731-1100

http://harvest.marketrg.com/

By Susie Timm, Chief Operating Foodie

Arizona Restaurant Week Review: Orange Sky at Talking Stick

ARW Special:

$39/person for three-course dinner.

First Course (choice of):

• Rich Lobster Bisque
• Orange Sky Dinner Salad
• ½ dozen Iced Oysters

Second Course (choice of):

• Char-grilled filet of beef, Twin Tournedos
• Mesquite Fire-Roasted Natural Chicken
• Herb Crusted Yellowtail Tuna

Third Course (choice of):

• Chocolate Dome Cake
• Gelato with Fresh Berries
• Lemon Semolina Cake

Highlights of the meal:

Frankly, I will go out on a limb and say, Orange Sky is the most beautiful restaurant in Arizona. The ambiance, views and setting alone makes it a one-of-a-kind. The icing on the cake? The food is excellent is well.

We tasted and shared (my husband and I) one of each of the courses. Of the first course I enjoyed the oysters because they were meaty and very fresh and the Lobster Bisque the best. The Bisque was very rich and velvety with just a hint of cream. I enjoyed the flavors tremendously.

For the second course, it would be very hard to choose a favorite. The beef was cooked to the perfect medium. The chicken was falling-off-the-bone tender and had a subtle mesquite flavor. The yellowtail tuna was so tender I could cut it with a butter knife. All three of the main course choices would be winners for the value.

Dessert was a choice of chocolate dome cake, homemade gelatos or lemon semolina cake. I liked the lemon cake the best as it reminded me of a very gourmet Twinkie. My husband liked the chocolate dome with it’s decadent mousse filling.

Disappointments:

The only disappointment at Orange Sky is that each server is required by law to wear a really tacky name badge and photo by Federal law. Of course this is because it’s located in a casino. Unfortunately, I did find the name badges to be tacky. But if that’s my only complaint, they are doing quite well.

Best Part of the Value:

Any restaurant week diner would be simply amazed by the quality of the ingredients, the ambiance and the service for $39.  The filet itself could easily sell for that price on it’s own. I recommend ordering the oysters, filet and semolina cake.  It will not disappoint.

Service/Ambiance:

There does not exist any restaurant in Arizona like Orange Sky. It’s 20,000 square feet of magnificence. The sweeping vistas, large expansive patio and negative edge fountain were three elements I was very impressed with. I spent a lot of the first 20 minutes saying, “wow.” There are private dining booths facing the windows available on a first come, first served basis. There is a chef’s table and a wine room for larger private dining options.

We had a team of servers helping us and they were well versed in culinary in Arizona. Both guys had experience at other high-end restaurants and their attention to detail and execution showed. We were delighted with the service we received. It’s also very pleasant to be greeted at the bottom of the elevator and to be “called up” to the 15^th floor. It made us feel about 10% more special than we already are.

Orange Sky at Talking Stick Resort Casino

9800 E Indian Bend Rd

15^th Floor

Scottsdale, Az 85286

866-877-9897

www.talkingstickresort.com

By Joanna Estrada-Fessenden, Guest Blogger, Foodies Like Us

Arizona Restaurant Week Special:
September 18-26, 2010

$29/person for three courses

First Course:
Choice of:
Salad of Organic Field Greens
Baby Spinach Salad with warm pancetta dressing
Goat Cheese-Fig Tart
Roasted tomato and fresh basil soup
Hummus with pickled vegetables and warm pita

Second Course:
Choice of:
Guaymas Prawns with linguini and vegetables
Pollo a la Brasa (grilled Peruvian chicken)
Apple wood smoked Pork Chop
Wood Grilled Top Sirloin Steak
Bronzed Organic Scottish Salmon

Third Course:
Choice of:
Strawberry-Lime crumble
Crème Brulee
Trio of Sorbets
Chocolate Raspberry Torte
Chocolate Peanut Butter Crunch

Highlights of the meal:

I was greeted by an impressive display of wine inside a wall waiting to be plucked by a lucky diner. The night came to an awkward start as our beer was served warm. Still we indulged in a bottle and were impressed by their extensive wine list (prices range from 14 dollars split to 120 dollars a bottle). I have to admit this was my only true disappointment for the evening.

We were served a pecan raisin and sourdough bread with fresh butter decorated in a rosette. The butter melted nicely slathered on warm bread. The pecans came from southern Arizona. Acacia strives to keep the ingredients fresh and local. My appetizer was Wilcox plum tomato and fresh basil soup with an herb goat cheese crouton. The soup had slivers of real tomatoes and my crouton was the perfect topper.

It was so warm and creamy and had a nice burst of tomatoes in every bite. My companion had a salad with baby spinach, Napa cabbage, radicchio, spiced pecans with a warm pancetta dressing. I sampled a taste and it tasted much like bacon due to the dressing. It was fabulous way to get a carnivore to eat their veggies. During our appetizers, we were visited by the manager and assistant manager, asking how our meal was. So far so good, I thought.

For the entrees, I ordered the pollo a la brasa (Peruvian chicken) and my companion had the Scottish salmon. Both were served with Oaxacan risotto and vegetables. The risotto reminded me of the rice pudding my nana makes when it is cold out due to the texture. It had the hint of sweetness to it due to the corn. The chicken was sizzling when it came to me and charbroiled just right! The sauce had pan reduction sauce made of wine and fresh herbs and was a very filling meal! The salmon had a pecan honey mustard glaze which melted in my mouth. I can tell it was organic salmon because farmed salmon has more of a fishy taste to it (in my opinion) which is double the pleasure to me. It was a hearty piece of salmon and the veggies on our plates were so artistically decorated, it was a shame to eat them.

For dessert I indulged in strawberry-lime crisp. It came with a scoop of real vanilla bean ice cream and served warm. The inside had a warm strawberry puree with a touch of lime and oatmeal crisp on top. It was fantastic combination. My companion had the cream Brulee which had a caramel crust on top. It was a little bit egg-y for my liking.

Out of four stars I would give this restaurant 3. The food was divine and very fresh and original. The management was friendly and I was delighted that our chef came out to great us.  The atmosphere was lovely, warm and comfortable. In the end, I found Acacia this to be a great dining experience and I had a full stomach.

Best part of the Value:
Most of the foods are grown locally or from Arizona. The salmon is imported from Scotland; Acacia is recognized and has received environmental honors for using meat products that were farmed in a cruelty-free manner. Other meats the chef uses are fed a hormone free all natural diet. In fact the beef comes from Arizona up in Rimrock.

Ambiance of the Place:
With is mixture of regional and other cuisines, it’s a Tucson favorite according to some of the locals I talked to. It’s also favored to be a “first date place” which I did witness on my visit. The interior had a contemporary American decor with Asian undertones.

Acacia at St. Phillips

4340 N. Campbell

Tucson, Az 85718

520-232-0101

www.acaciatucson.com

By Gordon Parlova, Guest Blogger, Foodies Like Us

Are you bored with the standard old chocolate, vanilla, and strawberry?  How about a shot of Kahlua to go with that scoop of ice cream?  That would liven things up!

Enter “Lee’s Cream Liqueur”, a new ice cream store in Scottsdale that makes all kinds of decadent ice creams in which the liquor is blended into the ice cream itself.  That rum in the Rum Raisin is really rum. And the Margarita contains real tequila.  Owner Lee Turner is a warm and friendly lady who opened her store on July 30.  All of the premium ice cream is made in-house, and come in at about 5 percent alcohol.

Lee’s “potent” flavors include Margarita, Apple Martini, Champagne, Strawberry Daiquiri, Kahlua, Long Island Iced Tea, and Piña Colada.  If you prefer to not have the alcohol, she also has “Shirley Temple” ice cream including chocolate, vanilla, strawberry, mint, walnut, and an awesome banana and Oreo cookies.  What’s not to like about that?

It’s really good ice cream!  Good strong flavors with just a hint of alcohol in the background.   Lee Turner, the owner, is a very nice lady who’s always ready to explain her ice cream and/or just visit with you to make you feel right at home.

So the next time you’d like to try something new, head on over to Lee’s Cream Liqueur.  She’s at 7137 E. Stetson Drive, Scottsdale, 480-429-5337.  You might want to hurry though, because once word gets out she’s going to be really busy.

http://leescreamliqueur.com/

Want more dessert adventures! Check out Gordon’s blog at  http://dessertanddecadence.typepad.com/

By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

NoRTH restaurant week special:

September 18 through September 26, 2010

KIERLAND

$29 per person, $58 per couple, includes three courses and a starter to share; excludes beverages, tax and tip

Starter: Zucca Chips (one to share)

First course (choose one): Tuscan Tomato Soup with Grilled Parmesan Bread

Trio of Spreads: Eggplant, Hummus, Pesto, Goat Cheese & Garlic Bread

Romaine Hearts: “Classic Caesar”, Parmesan Reggiano

Bruschetta: Crescenza Cheese, Asparagus, Prosciutto di Parma (A Classic!)

“Margherita Pizza”: Crushed Tomato, Fresh Mozzarella & Basil

Second course (choose one): Shrimp Fettuccini with Broccolini, Spicy Garlic Sugo

Cavatelli: Spicy Italian Sausage, Tomato, Roasted Garlic & Braised Greens Grilled Flank Steak with Warm Tuscan Kale, Wild Mushrooms & Imported Pecorino*

Salmon with Roasted Squash, Sweet Onions, Spinach*

Chicken Parmesan with Fresh Tomato & Butter Rigatoni

Third course (choose one): Tiramisu: Espresso Kahlua Soaked Ladyfingers, Mascarpone, Shaved Chocolate

Nutella Crepes: Brown Sugar Bananas & Roasted Banana Gelato

Sour Cherry Bread Pudding: Cherry Compote & Vanilla Bean Gelato

Sweet Pear & Ricotta Fritters: Cinnamon Sugar & Vanilla Custard

Hazelnut Chocolate Cake: Vanilla Bean Gelato & Toasted Hazelnuts

Butterscotch Pudding: Caramel Sauce & Whipped Cream

Daily Selection of Sorbetto and Gelato

Highlights of meal:

I hate to skip straight to dessert, but can I skip straight to dessert? The sweet pear and ricotta fritters are an exercise in divinity. Crispy, sugary, creamy and rich, these little pockets are served with decadent (and slightly sour, but in a good way) vanilla custard for dipping. And you must know how much I love a dessert that involves dipping! We also tried the hazelnut chocolate cake with vanilla bean gelato. Delicious, yes, but we found ourselves fighting over that last fritter….

The menu is generous, so, in case you don’t get as far as dessert, I highly recommend getting full on the chicken parmesan with fresh tomato and butter rigatoni or the shrimp fettuccini, which won’t leave you with that “ugh” feeling in your belly after you’ve devoured the whole thing. And I know from experience. Fox puts his unique spin on these traditional dishes so you feel like you’re trying them for the very first time.

Any disappointments?

Really, my only complaint here would be simply making the right choice. Sure, the trio of spreads was fantastic, (grilled bread is my guilty pleasures du jour – I ate most of it plain, if we’re being honest), but I couldn’t help feeling like I’d missed out by not ordering the bruschetta. Not because I was disappointed in the spreads, but because all the other offerings are equally as tempting. The choices available on the special Restaurant Week menu are, of course, NoRTH favorites, so it’s truly impossible to make a wrong choice.

Best part of the value?

You may know that when I go out to eat, I don’t want some tiny little morsel presented to me as a lame excuse for an entrée. This is a non-issue at NoRTH. The Restaurant Week three-course meal is seriously a huge amount of food, especially when you consider the price.

Additional thoughts on service and ambiance:

NoRTH is a go-to for those in the Kierland area. Though we live right around the corner, I’m embarrassed to admit I hadn’t been to NoRTH in some time before this visit. But, oh man, did I realize what I had been missing. In true Sam Fox fashion, the atmosphere is upscale and classy-yet-approachable, the food is high quality and flavored with flair, and the service is impeccable. Every server I have ever encountered at a Fox Restaurant Concepts establishment is well educated in his/her “art” of service, and this was certainly the case the night we dined at NoRTH. I didn’t even have to ask for the extra side of vanilla custard to accompany my sweet pear and ricottas fritters. Now that’s service.

Name of Restaurant: NoRTH

Hours of Operation:

Lunch daily 11 a.m. to 4:30 p.m.

Happy Hour: Mon – Fri 3:00 p.m. to 6:00 p.m.

Dinner: Sunday – Thu 4:30 p.m. to 9:00 p.m.

Fri – Sat 4:30 p.m. to 10:00 p.m.

Phone: 480.948.2055

Address: 15024 North Scottsdale Road, #160, Scottsdale, AZ 85254

Website: http://www.foxrc.com

By Erin Forney, Guest Blogger, Foodies Like Us http://www.foodtrampdiaries.com

Top of the Rock is a beautiful fine dining restaurant located in Tempe at The Buttes resort by Marriot.  It is set high above everything else ground level, so the views are spectacular.  Top of the Rock will be a part of Restaurant Week 2010 this year and it would be the perfect place for a romantic three course dinner at a reasonable price.

Top of the Rock’s menu is as follows: one choice from each course for $39.00 per person.

Appetizer – Starter Options:

1. Sweet Potato Gnocchi with chorizo and wild mushrooms, smothered in a citrus buerre blanc

2. Pan Seared Ahi Tuna with pickled seaweed salad and a spicy wasabi cream sauce

3. Top of the Rock Signature Salad

Entree Options:

1.  Certified Angus Beef Medallions ~ Two 3 oz. Filet medallions pan seared to perfection, served with diners choice of Dianne, au poivre, or Oscar style on Yukon Gold mashed Potatoes with Blistered Asparagus, Baby Carrots, and Cippolini Onions

2.  Domestic Lamb ~ Two Lamb Racks grilled with savory garlic, and shallots, atop a creamy Truffle Mac-N-Cheese, Carnival Cauliflower, Baby Carrots and Blistered Asparagus, and smothered in their own mint au-jus

3.  Fresh from the Sea ~ for every day during Restaurant week, Chef James will bring in a different fresh fish prepared uniquely

Dessert Options:

1.  Trio of luscious flavored Crème Brule

2.  Louisiana style Bread Pudding, with Roasted Banana Gelato

3.  Delightful Trendy Tasting Ice Cream or Sorbet

My husband and I went last weekend to preview the menu and it was absolutely delicious. I can’t even pick one highlight because so many parts of it were outstanding. The sweet potato gnocchi will not disappoint, with small chunks of salty chorizo and wild mushrooms with the perfect amount of citrus buerre blanc to highlight the dimensions of flavor. It was definitely my favorite starter.

For the main course, I got the double rack of lamb and my husband got a grilled salmon filet from the “fresh from the sea” choice.  I always get my lamb cooked medium and it was perfectly cooked here.  The lamb comes with a mint au-jus which didn’t sound appetizing to me, so I asked for it on the side. The truffle mac n cheese that comes with the lamb is decadent and everything you would imagine truffle mac to be.  It was creamy and the truffle oil and truffle pieces just put it over the top…Delicious.  I had a bite of my husband’s fish and may have been even more excited to try the caramelized onion, bacon and potato hash that was lying underneath it.  I could not get over how perfect every single part of this meal was.

The only tiny disappointment I had was my tri colored “carnival cauliflower”.  Cauliflower is on of my favorite vegetables, especially when I’m at a restaurant.  For some reason the cauliflower I got that night tasted like smoky meat.  I noticed it was grilled, so maybe it was placed on a grill area that a steak had just been on? Either way, it didn’t really matter because every other bite I took of this meal was perfection.

Dessert was incredible of course. I was in love with the bread pudding. It had the perfect consistency and tasted the way bread pudding should, not dry by any means.  It had a yummy hot caramel sauce and banana gelato that paired perfect with every bite.  My husband really loved the trio of crème brulees; my favorite was the chocolate, and it reminded me of nutella for some reason — just delicious.

Top of the Rock is the perfect choice for restaurant week for the simple point of a great value.  The portions you will get are not by any means the fine dining standard, they were very large.  I had to give my husband a rack of my lamb or else I wouldn’t have had room to try dessert.  Besides the tremendous value, the service at Top of the Rock is impeccable and Chef James Hildebrand does everything he can to make sure every single diner is pleased with their meal and experience.

Top of the Rock

2000 Westcourt Way

Tempe, Arizona 85282-1098

602-225-9000

Open for dinner and Sunday Brunch

By Chris Schirm, Guest Blogger, Foodies Like Us

Foodies Like Us is proud to be the official blogger for Arizona Restaurant Week, taking place Saturday, September 18 through Sunday, September 26, 2010. This is the first in our series of reviews highlighting the participating restaurants. Stay tuned for more to come!

Fogo de Chao Restaurant Week Special: $10 off dinner and includes a choice from the dessert menu.  

Highlights of meal:
The whole experience of dining at Fogo de Chao can probably be best be described by the story of the 2009 Boise State Football team. The entire team came for the pre-game meal the night before the Fiesta Bowl. All told there were over 100 people and ended up putting down over 450lbs of meat in 90 minutes. However, unlike a Golden Corral or Old Country Buffet, Fogo de Chao gives its guests fine ambiance, fine dining cuts of meat, a phenomenal cold salad bar, and service that is exemplary.  The Scottsdale location seats up to 340 guests at spacious white linen table clothed tables, including two banquet rooms and a completely private wine table that has hosted celebrities the like of Charles Barkely and Rihanna.   

The salad bar is unlike any that I have seen or tasted. Its selection of beautiful cold dishes is a wonderful start to a great meal. If you do bring a date to Fogo de Chao, (rather than your best guy friend to have a man-date of epic gluttonous proportions that belongs in the sequel of “I Love You Man”), the salad bar is probably where she will spend most of her time.  If you want to make her happy, I would highly recommend tasting the hearts of palm, sun dried tomatoes, three-year aged parmesan reggiano, and the peppadews from South Africa. Word to the wise, I would limit the amount of salad bar that you actual try to eat, because the meat is definitely worth the wait.  

When you are ready for the meat to begin, you turn the circle on your table from red to green.  Here comes the meat!  The chefs or churrascos bring all of the 15 cuts of meat tableside and ask what temperature you would like to have and cut it directly on your plate.  One word of caution, I would think about what specific types of meat that you would really like to try before just saying yes to every meat that comes by the table.  Here are my top five cuts (cooked at medium rare): 1) Cordeiro (leg of lamb and lamb chops) — make sure to add the mint jelly; 2) Picanha (prime cut of top sirloin); 3) Filet mignon; 4) Ancho Beef (Prime Rib); and 5) Fraldinha (bottom cut Sirloin).

For all those that have actually dared to be able to limit themselves to just enough meat, the dessert menu in and of itself is enough to make anyone drool. I would highly recommend the Papaya Crème. Its creamy texture is just enough to take your swollen belly and transport you into a happy food coma.   

Any disappointments:
There were only three out of the 15 cuts of meat that I would pass on.  The lombo (a parmesan crusted pork loin), the Frango (bacon wrapped chicken breasts), and the linguica (cured pork sausage) are all pieces that I would give a pass.  The Lombo and Frango ended up really dry, while the Linguica is decent, but lacks a certain burst of flavor.  Although, to be fair when little ole Linguica is going up against the likes of lamb chops, filet mignon, prime rib and the house specialty picanha (a salt rubbed prime cut of top sirloin) it would need a miracle. The only other caution I would raise to Foodies Like Us followers is to watch out for the saltiness of the garlic roasted picanha and the Costela (beef ribs).  Finally, I would give everyone a heads-up that there is no such thing as a doggie bag at Fogo De Chao, so come starving and leave the skinny jeans at home.     

Best part of the value?
$39 for all you can eat salad bar, as much meat as you can possibly eat (or will eat until Thanksgiving) AND you get a desert afterwards. The value speaks for itself.  

Additional thoughts on service and ambiance:
What Fogo De Chao has done with their service is even more remarkable than the meal itself.  Everyone on the service staff (servers, bussers, and chefs) shares in the tips from the patrons.  So instead of having one waiter you have an entire staff responsible for your table.  Thus you have seamless teamwork that results in fantastic service throughout the entire meal.  No more, “Excuse me’s” or “Have you seen our server.” It works more like this: you think of what you want and then a server appears at your side asking, “What can we get for you?”. It’s as simple as that.

Name of Restaurant: Fogo de Chao
Hours of Operation:     Mon- Thurs 5:00-10:00, Fri-5:00pm-10:30pm,
Sat. 4:30pm-10:30, Sun. 4:00pm-9:00pm
Phone:  (480) 609.8866

Address: 6300 N. Scottsdale Rd., Scottsdale, AZ 85253
Website: http://www.fogodechao.com

By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

If you haven’t been out to Fountain Hills for a while, there is new reason to make the trek. Copperwynd’s signature restaurant Alchemy has been totally revamped. It now features a wine bar and the concept has evolved from “fine dining” to a more casual and neighborhood friendly “inspired American dining” under the co-ownership of Chef Paul O’Connor.

I had not been to Alchemy in many years and was really looking forward to seeing how it had changed – and my how it’s changed. The restaurant is now home to a wine bar, complete with the Seven before Seven for Seven promotion, featuring a choice of seven wines and seven small plates for just $7 before 7:00 p.m. Along with the new wine bar concept comes a lively atmosphere and events nearly every evening.

Luckily, one part of Alchemy remains unchanged: the spectacular view via the floor to ceiling window walls that open to the patio (when it’s not 115 outside!). With such breathtaking scenic offerings, there is little need for over-embellished décor. Alchemy’s shiny dark wood floors and muted Southwest colors allow the view to speak for itself.

Upon being seated (right by the window!) we were treated to some grilled rosemary bread. Had I known what I was in for, I would have passed on the bread to make more room for what was to come. But what’s done is done and I enjoyed every bite.

The next thing that happened was probably the best part of my whole day (and I was having a pretty good day…) – I ordered the bourbon glazed short rib crostinis. I expected a teeny little thing on a teeny little plate that would leave me longing for more. Boy was I wrong – at least about the first part. The plate was stacked with three giant crostinis (really, a misleading word, if you ask me!) that were piled high with goat cheese and melt-in-your-mouth-tender shredded short rib meat and topped with a sweet red onion jam. Even though the portion was huge, I was a little hesitant to share one with my loyal review partner (aka my hubby). They were that good! But how could I refuse him, carnivorous as he is. If you eat one thing at Alchemy, let it be this. It could really stand alone as its own meal (if you are not a food hound like me). Hubby ordered the fried calamari. Crispy and non-greasy, the ringlets and tentacles came alive with a spritz of lemon and a dip in the accompanying lemon herb aioli.

Salads were next, and simplicity reigned supreme in this category. I ordered the roasted beat and arugula salad. The earthy beets served as a nice contrast to the spicy arugula and creamy goat cheese crumbles. But what really wowed me was Hubby’s pick: the tomatoes and fresh mozzarella. This version of the classic caprese was beautifully presented with alternating red and yellow tomatoes and a dropper filled with extra balsamic which I used just for the fun of it. The addition of red bell pepper macerated in vinegar gave this traditional dish an expected bite. So yummy. My only request: a few more of those peppers mixed in, please!

For the main course, I chose the grilled filet mignon with summer squash gratin and buttermilk mashed potatoes. The filet was tender and cooked exactly to my order (medium plus, if you must know). The mashed potatoes were stick-to-your-ribs-thick and the cheese-topped gratin was actually my favorite part of the dish. I also ordered a side of the seven vegetable cous cous because I couldn’t make up my mind on substitutions. (Yes, I am the queen of annoying ordering). I was too busy eating them to determine exactly which seven vegetables were included, but I can tell you that they were all delicious…

Hubby picked Alchemy’s signature dish, the pork osso bucco with buttermilk mashed potatoes and orange gremolata. Chef O’Connor admitted it’s a bit of a winter dish but insists it’s too popular – even during the hot summer months — to take it off the menu. And we can understand why. The meat fell away from the bone, and a delicious broth that formed a moat around a thick mound of the rich buttermilk mashed potatoes heightened the flavor profile of the pork. Be prepared for a citrusy pucker – the orange gremolata packs a powerful punch which is present in every bite.

One of my favorite parts of dining is that brief lull between the time that I’ve decided I’m so full I cannot possibly eat another bite and the moment that I am presented with the dessert menu! Let me just say that I have been faced with some very tough decisions in my life. But selecting just one dessert at Alchemy ranks among them. Hubby’s choice was a no-brainer. My Georgia boy ordered the peach cobbler. Done and done. For me, it was a toss up. The flourless chocolate torte? Well, to be fair, I really just wanted to drink the accompanying vanilla bean anglaise. The vanilla crème brulee? One of my favorites, but I was in the mood for something a bit more out of the box. I landed on the mixed berry empanadas. And I requested a side of the aforementioned vanilla bean anglaise. Dessert is done right at Alchemy. The warm peach cobbler was topped with a sweet toasted almond crumble and served with vanilla ice cream. Delicious. The empanadas were definitely the right choice. The sweet and crispy pockets dusted with sugar gave way to an ooey gooey fruity center. Vanilla ice cream was the perfect accompaniment, but, to be honest, I was so in love with the vanilla bean anglaise that I used it as a dipping sauce for the empanadas. Don’t judge.

Despite the fact that we didn’t indulge in the seven for seven before 7:00 p.m., we were in seventh heaven at Alchemy.

http://copperwynd.com/Alchemy/ScottsdaleFineDining.html

By J.E. Pizarro, Chief Executive Foodie

One of the valley’s most luxurious resorts has a very exclusive and unique culinary adventure waiting for you.

Susie and I have been HUGE fans of the Sanctuary Resort and Spa since it opened years back.  From its unparalleled views to its signature restaurant elements, it’s a place like none other.

Something new that elements has added is a “chef’s table.”  The words “chef’s table” do not do the room or the experience justice.

It is everything you would imagine the experience to be.  Unique, sexy, flavorful, and most important: magnificent.  “Twelve” (name and the number of seats) is the newest dining addition to the elements experience.

Who knew that Executive Chef Beau MacMillan could work miracles?  He has transformed what I thought was a fantastic dining experience into a supreme and unparalleled affair.

Twelve is a complete customized dining experience where Beau himself participates in every aspect of the evening (The man is not only talented, but he’s also hilarious).

Once you enter the room, you notice the dark, flowing drapes that cover the walls, and lighting concepts that immediately highlight the elegantly set table.  A long, wine colored marble table with rough but finished edges patiently awaits the culinary delights that will be served upon it.

I received an exclusive invitation to experience what only a few others have had the privilege to experience.  Nothing could have prepared me for what was about to happen.

Once our group was seated, the south wall, which is covered in long, dark drapes open up which revealed a fish bowl view into the secret world otherwise known as MacMillan’s kitchen.

The glass doors that separate the guests from the kitchen also retract which give the guest complete and total access to the inner workings of the new 3000 square foot kitchen that creates consistent culinary masterpieces.

MacMillan first gave us a tour of the kitchen while we sipped on Vueve Cliquot and noshed on a seafood bar with everything from lobsters to shrimp to delicious oysters.

After we socialized around the kitchen we were seated at the large table for the rest of our dining experience.

The 8-course menu (which can be expanded to as many courses as you’d like) that MacMillan prepared had what I believe are some of the best things I’ve eaten in recent memory.

Even as I write this a few days later, my vivid memory of the food (the food. the food!)  that will change your life causes my taste buds to relieve the experience.

I’ll talk about a few items, but I’ll leave it up to you to have your own experience at Twelve.

The foie gras & abalone with a pepper caramel, brioche French toast was the best item I’ve ever eaten.  As you can see from the picture, its perfectly stacked foie gras on top of the French toast with the pepper caramel sauce on its sides.  The savory sweet taste prompts an automatic response from your arms to grab the fork to eat every bite and to lick the plate. I didn’t do that because I think the other guests would have been a bit shocked.

A light and wonderful item was the tuna tataki with avocado, basil and soy.  The tuna was very fresh and combined with the other ingredients is truly was a summer course to be enjoyed.  Smooth, crunchy, salty and sweet this course had everything I love in a dish.

What can I say about the sweet corn “cappuccino?”  No, its not coffee flavored corn bisque, but a velvety smooth corn “cappuccino” served in a small bowl with a corn and crab fritter on the side.  Amazing… and when you get to the bottom of the “cappuccino” there is a nice little surprise waiting for you at the bottom.  I won’t tell you what it is.  You’ll have to experience this gem yourself.

As you can see from the menu, every course reflects MacMillan’s genius and combined with the fact that he is part of the experience. It’s would be impossible to have a bad time.

Being able to experience Twelve is as unique of an experience at El Bulli in Spain (someone had to literally die to make room for a reservation open for me).

In this case, all that’s required is a call to their reservations area to inquire about availability.  Gather 11 of your closest friends pick and open date and enjoy.  I guarantee it’s a life changing experience!

If you think its time for a “Stay-cation” – Check our their summer rates!  If you participate in their Satuday “Lunch and Learn” sessions you get even better rates + an upgrade (upgrades based on availability).  Click here!

By Susie Timm, Chief Operating Foodie

After spending 6 days in New York City pretty much eating everything in sight, the very last thing I wanted to do was eat a huge dinner out.

However, I had set this date night up with my husband weeks before and I didn’t want to disappoint.

In all my years in Phoenix, neither Eric nor I had ever been to a Morton’s The Steakhouse. They had invited Jay and I a few months back to a wine tasting event and I proclaimed I would return for a meal very soon.

I had heard tales of live lobsters and gigantic slabs of meat being rolled out to our table as part of the experience.

The GM, Michael Colleluori greeted us when we entered and ushered us into the very classic steakhouse dining room. He pulled the entire table out for us to sit in the rounded booth.

Colleluori introduced us to our server for the evening, Cory. I immediately had a feeling we were in for an incredibly special dining experience.

Many blog readers will note that I am a huge meat eater and meat fan. In fact sometimes I wish I could exist on steak alone.

Morton’s is of course, a classic steakhouse. From the celebrity photos on the wall, to the dark, very masculine interior. I pictured serious, 3-martini, power lunches that happen in the Phoenix business elite community. I am pretty sure I’m right…well, except perhaps about the 3-martini part.

As I typically prefer, we asked Executive Chef Steven Anderson to prepare a variety of selections so that my husband and I could focus on conversation instead of the menu.

Cory did insist upon doing the standard menu presentation, which indeed, did include an introduction to a live lobster and various large hunks of cow. I enjoyed his presentation because I am a fan of any nostalgic food traditions.

I started with a dirty martini that was everything my favorite cocktail should be with just the right amount of olive juice and three plump olives on a skewer.

We first tasted the Baked Prime Ocean platter that comes with bacon wrapped sea scallops, jumbo lump crab cakes, oysters Rockefeller and colossal shrimp Alexander.

From my first bite, I was enthralled. I’ve had many versions of crab cakes, fried shrimp, and Rockefeller. The shrimp was crisp and perfectly executed. The Oysters were finished with a dash of Pernod giving them a unique but satisfying flavor. The crab cakes had juicy and chunky pieces of actual crab with a spicy twist. Chef Gordon Ramsay would be quite proud of how perfect the scallops came out, as he typically annihilates the cooks on “Hells Kitchen” for screwing up that dish.

The salad course was a standard steakhouse chopped salad though I did enjoy that it included hearts of palm and the dressing was very light.

I was getting full and nervous because up next was meat and I wanted to have enough room! I contemplated taking a brisk walk around the Esplanade but then my dear husband reminded me it was well over 100 degrees outside.

The meat arrived. Behold. The meat set in front of us was a sight to see.
We stared at the bone-in rib eye and the bone-in filet mignon. It was enough meat for a family of 5.

I felt like I had to take one for the team so I sliced off a piece of the filet and dug in. Cooking this tender cut of beef on the bone imparts even more flavor than normal. It was perfectly cooked and really did a dance on my taste buds.

Nothing however, could have prepared me for that rib eye.
It is rare if ever that I would order a rib eye in a restaurant. Or purchase one to grill at home for that matter.

So to say I am skeptical is an understatement. I bit into my first taste of that steak and my mouth started to water so much I almost choked. It was that intense of a flavor and texture combination.

It was so good it was almost sinful.

Eric said it was one of his top 3 steak experiences of his life and frankly I must agree!

I will savor that steak memory for many years to come.

I ignored the side dishes (asparagus and lyonnaise potatoes) in favor of the meat, but my husband complimented both.

I was bursting at the seams, but Cory informed us of the newest menu addition that we “had” to try: the sundae made with Morton’s legendary chocolate molten cake, caramel and hot fudge.

They brought the thing out with a crane. It was everything a sundae should be. I could have found room to eat the entire thing, but I managed to show some restraint. We tasted the carrot cake as well with its decadent cream cheese frosting and moist cake.

At this point both the chef and GM came over for a chat. We were drooling and raving about the meat and they both beamed with pride.

I am sure there are many GMs and Chefs in the Valley who love where they work. I am sure there are others who love the company they work for. I am even sure there are others who have a strong passion for everything related to food.

That being said, I hereby declare Anderson and Colleluori to be cut from a different cloth from the average Chef/GM duo. These two are some of the most passionate men I have ever had the privilege of meeting. They take great care in assuring every single person who eats at Morton’s has a consistent and outstanding experience.

It shows in the quality of the service and the food. It shows in the incredible attentiveness of the staff. It shows in the gigantic beaming smiles on everyone’s faces.

I am so incredibly impressed with the leadership team at this restaurant. For service alone I will dine again. Good thing the food is delicious too.

http://www.mortons.com/