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.

Check out that view!

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.

Get your own crostinis!

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!

A tasty and fun take on caprese!

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.

empanadas + vanilla bean anglaise = irresistable!

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 Annie Fitzsimmons, Guest Blogger, Foodies Like Us  The Ritz-Carlton Powerscourt  

As you drive through the tiny, perfect Irish village of Enniskerry on your way to the property, you notice adorable restaurants like Poppie’s, Nancy Murphy’s Pub, and Emilia’s, and start making plans to try all of them. When you drive through the tree-lined, green-lined road and arrive at this fancy property, you feel like you’re entering a movie set of Ireland, which makes sense since Braveheart, Excalibur, and P.S. I Love You filmed nearby. 

The back side of the resort

 Nestled next to the Powerscourt Estate in County Wicklow, a 1,000-acre park and manor from the 13^th century, the Ritz-Carlton Powerscourt combines inviting Irish hospitality with sleek and modern touches, like electronic touch pads for the lights, TVs in the bathrooms, and FREE WI-FI!  The lobby is all dark wood and fancy furnishings but without that annoying formal feel, instead, feeling both new and old at the same time.  We felt great kicking off our shoes in the lobby at night, devouring books and magazines and introducing my 17-year-old sister to her first Irish coffee.  The lobby setting did feel a bit like a luxurious old school cruise ship, with dark wood paneling and huge windows overlooking the green countryside.  

Lobby of the Ritz-Carlton Powerscourt

With the smallest room here sized at 540 square feet, the rooms feel spacious and lovely with blue and white striped walls. Beds are very comfortable, while the bathroom impresses with its gigantic size and lovely bathrobes.  The grounds are stunning, complete with views of Sugar Loaf Mountain and a giant chess set.  Resort gyms normally disappoint me, but this one is in my absolute Top Five of hotel gyms!  It had a huge selection of machines, treadmills, and ellipticals, with complimentary water bottles.  There was too much for us to see and do in the area, but should you want to book a treatment, the 30,000 square-foot ESPA on property is gorgeous.  For men, the golf nearby could turn a visit here into the ultimate golfing weekend. 

The gorgeous, spacious bathroom

The Gordon Ramsay restaurant on the property was closed when I was there, and I’ve heard mixed reviews ranging from incredible to terrible.  The restaurant focuses on farm-to-table, as is all the rage right now.  I did enjoy the local touches, with names like “Clare Island” salmon, “Dingle Bay” crab, and “West of Scotland” scallops. Because it was closed, we enjoyed driving five minutes into Enniskerry and meeting new Irish friends at the pub, which felt more appropriate to the setting than a multi-course meal.

The perfect Irish village of Enniskerry, five minutes from the Ritz-Carlton Powerscourt

Other food options on the property include a classic afternoon tea at The Sugar Loaf Lounge, with scones, cakes, tarts, and tea sandwiches.  Can you think of anything better than sipping tea overlooking the Wicklow countryside?  You can get classic pub fare at The Sugar Loaf, and creamy, cold Irish beers with traditional Irish foods like fish cakes, shepherds pies, gourmet ham sandwiches, and potato croquettes at McGill’s.  I can’t recommend our breakfast at Poppie’s in town enough.  They are famous for their delicious scones, oatmeal, egg dishes, and tea selection.  You will also pay a lot less for food by going off property, but I would recommend the Sugar Loaf tea service, and a cold beer at McGill’s at the very least.

The Ritz name, and the word ritzy itself, harkens back to Swiss-born Cesar Ritz and his properties in London, Paris, and the first Ritz-Carlton in America, Boston.  The Ritz Powerscourt doesn’t feel ritzy, which I liked.  It feels like the perfect Irish manor retreat, with seamless service and enough pursuits to while away a couple of days.  You leave wanting to return, as you feel with the country of Ireland itself. 

Double bed room at The Ritz-Carlton Powerscourt

Tip: Don’t valet.  The self-parking lot is right near the door and much easier than waiting for your car.  Also, room rates here were surprisingly low during the off-season.  Always call the property direct, and here, the staff is unbelievable. 

My reservations: 

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.

The Table Was Set...

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.

Most Delicious Cold Bar Anywhere!

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.

The menu of all menus!

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.

The best thing I ever ate. For real.

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.

A carnival of meat!

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.

Why Hello Mr. Lobster...

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.

Baked Seafood Platter

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.

Morton's Chopped

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.

The Bone-In Filet-Meaty perfection

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.

The Steak That Changed Our Minds about Ribeyes!

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.

A sundae legends are made of!

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.

Gimme some!

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/

By Susie Timm, Chief Operating Foodie

Ahhhh, Barbeque. I love everything about it. From the crunchy bark of a perfectly smoked pork shoulder, to the chewy and tender texture of beef brisket.

So many choices, so few hours in the day...

I love a rich and spicy BBQ sauce. I love brown sugar based rubs. I love it so much that I am part of a professional BBQ team called Loot and Booty BBQ. We have competed and won in several Arizona and Kansas City competitions.

For as much as I love BBQ however, I am very, very picky about it. I think after spending a whole lot of time sleeping in parking lots and figuring out how to master competition Q, my perception of good BBQ has changed. I do not subscribe to the school of thought that says, “There’s no such thing as bad BBQ.”

That being said, I rarely, if ever, eat BBQ in restaurants. I did have a chance to try out Joe’s Real BBQ in Gilbert a month or so ago and thoroughly enjoyed it.

Many, many people have told me that I needed to venture northward to Bryan’s Black Mountain BBQ and give it my “Foodies Like Us” stamp of approval.

I drove up to Cave Creek with my expectations low. Though friends, who have excellent culinary prowess, have wholeheartedly endorsed Bryan’s, I was still dubious about the entire thing.

BBQ is sacred to me and I take it very seriously.

I arrived and did the sniff test. What’s that? Well, I strongly believe that one should be able to smell a BBQ joint prior to entering it.

I took a deep breath.

Ahhh…Ok, test #1. Passed with flying colors.

There's a reason for all these articles. Trust me.

I entered and admired the western décor, cool neon sign and of course, was hit with a wave of smoky, meaty blissfully scented air.

Chef/Owner Bryan Dooley came over to the small table we were seated at, introduced himself and recommended we move to the long picnic table in the corner. We had decided to let him bring out various plates and specialties for us to taste instead of ordering straight off the menu. He said he would keep bringing us food until we said “uncle.” Evidently he thought we needed a LOT of table space. I would soon see how accurate that prediction was.

As soon as we were seated, I grabbed my iPhone and checked into Bryan’s on Foursquare. Immediately I received a barrage of responses on Twitter. My friend Kirti, a reluctant vegetarian, asked me to say hello to Bryan for her and to try the tomato sandwich.

In my head I thought, “um, really Kirti, reluctant or not, you are a vegetarian and I really don’t take BBQ joint advice from people who don’t eat…MEAT!!”

The first baskets Bryan brought out were of pulled chicken and pork and ribs and brisket.

I dove into the chicken like a woman who had not just returned from 6 days of eating adventures in NYC…

In competition BBQ, chicken is often the hardest meat to keep moist and juicy. After my first mouthful, I exclaimed to Jay, “Oh my goodness this chicken is amazing! So tender, so juicy!!” I could have eaten that entire pile of chicken myself, but had to tear away.

The best pulled chicken we've ever tasted with pulled pork and sides

The pulled pork had a lovely pink smoke ring just below the bark on the end of some of the pieces. Both the chicken and pork had a small amount of sauce on them—barely enough to cover 10% of the meat. However, I LOVE BBQ that way. I am not a big sauce person on smoked meat. I like it to enhance, but not cover. Bryan does have heated sauce vats available for anyone to drown their meat with but I warn against it. Taste the true smoke flavor that the pecan wood imparts on the meat.

That speech over, I will say, the BBQ sauce is delicious and I am now a proud owner of a sample bottle!

Next I tasted the brisket with a judge’s eye/mouth. Our BBQ team has done extremely well in competition brisket so I am fairly judgmental of it. I pulled it apart and it had a little give, it was tender and just chewy enough. It also had a nice bark and smoke ring.

The ribs were tender, but not falling off the bone. That’s a good sign because falling off the bone indicates they are overdone. I liked the ribs and they were just fatty enough to impart extra flavor without being greasy.

Ribs, Brisket and Six-Pack beans

The sides we sampled were a baked potato salad and coleslaw with olives in it as well as Bryan’s famous “Six Pack BBQ Beans.” We liked the creamy, dill flavor of the baked potato salad and the olives gave a salty taste to ordinary coleslaw. Neither Jay nor I were a big fan of the baked beans. Of course neither of us drink beer, so the overpowering beer flavor was a bit much for us.

Speaking of beer, Bryan has over 30 different craft beers by the bottle. I am sure my husband will be excited to hear that when we return.

Next we tried the romaine rib salad with a tangy lemon dressing. It was a crunchy and cooling treat between our meat courses. I liked that he sprinkled it with his BBQ rub.

Romaine Rib Salad

At this point we were getting fairly full, but still game for more food.

Bryan brought over the 2 vegetarian dishes on the menu. A seasonal tomato sandwich made of red and yellow tomatoes sprinkled with smoked salt and topped with a molasses Dijon mayo. He also brought us a pulled squash sandwich.

We first tried the tomato sandwich. We bit in. We chewed thoughtfully. After about 20 seconds of silence, both Jay and I practically jumped up in the air and said, “Oh my goodness that sandwich is the bomb!”

The sandwich that challenged my carnivore status.

It was everything a sandwich should be—the smoked salt made the difference and frankly, I would seek out Bryan’s just for that damn sandwich. Just don’t tell my BBQ pals that…

The pulled squash sandwich is a reasonable facsimile of a pulled pork sandwich. It was served piping hot on a crunchy, buttered roll. It was extremely buttery tasting. Bryan said many people get it with a fried egg on top. I understand why Phoenix Magazine voted it one of the top sandwiches of 2009!

Pulled pork you say? HAH! It's pulled squash people. And it's damn good.

Next, we tried the Firebird Chicken, glazed with habanero and honey. Bryan called it the “Half chicken from hell” and I can see why. It had a serious kick! Good thing I cooled it down with a piece of fresh watermelon drizzled with honey and topped with fresh, diced jalapenos.

Half Chicken From Hell

We were pretty much stuffed by now, but were interested in tasting a few other items. He brought out “The Big Pig” which is a basket of fries smothered in baked beans, pulled pork, and jalapenos. I felt like I could take on that moniker after a few bites of its smoky deliciousness.

The BIG PIG!!!!

Finally, we told chef we were beyond full. Of course he brought out his signature ice cream sandwiches cut into small pieces. And of course, I had to try one. Ok, 3 but still… there’s ALWAYS room for ice cream.

Ooooooo Ice cream sandwiches even???

I have tasted a lot of BBQ. I truly, have never tasted BBQ in a restaurant as good as Bryan’s. If he were to enter the competitive circuit, he would be a stand out success for certain.

Hell, Bryan’s is endorsed by vegetarians and carnivores alike. I think that says it all!!!

The carnage. Whew that was a lot of food!!

Not only is Bryan’s Black Mountain BBQ worth the drive, it’s inexpensive and truly a gem in Cave Creek. The menu I am writing this review from smells so much like BBQ that I might return in the next 7 days, as I am tempted with the lingering scent of heavenly meat.

 http://www.bryansbarbecue.com/

By Christa Oyer, Foodies Like Us

I’ve always been a big fan of Asian food. Even as a child it was one of my favorites. Perhaps I have positive associations from my childhood of our weekly family dinners at one of the local Asian restaurants. Needless to say, Susie and Jay didn’t need to twist my arm to join them for a lunch meeting at Ling and Louie’s in Scottsdale, so we could catch up while trying their new menu items.

I admit that I was expecting just another Asian joint, with the typical fare you can get just about anywhere. Wow, was I mistaken. I can truly say that Ling and Louie’s is a unique Asian experience. Ling and Louie’s GM John Banquil calls it “Modern Asian meets American comfort”. That statement couldn’t be more accurate (and it’s not often that I find a restaurant to live up to its slogan). The atmosphere is casual with contemporary Asian décor, in a very open space. And they’ve personified their cuisine with the love story of Louie, the baseball player from Ohio with mad bartending skills, and Ling, the bombshell chef from Shanghai.  They opened a restaurant at 94^th and Shea and the sparks that flew between the two of them have translated to magic in the kitchen. To see the full story and even join in the conversations happening between Ling and Louie, check out their website or find them on twitter!

We started our lunch with the Black Orchid Ahi Tuna appetizer. It was lightly blackened sashimi-grade ahi, Asian slaw, and spicy soy mustard. I’ve never had much of a taste for ahi, especially when it’s undercooked, so I left that to Chief Foodies Jay and Susie. They both agreed the mustard sauce with the ahi tuna was super fresh and flavorful, and the ahi melted in their mouth with its nice texture. It was seared to perfection.

Black Orchid Ahi

Next we tried the Thai Mussel Bowl (Ling’s family recipe): black Mussels simmered in a green curry-coconut broth with fresh vegetables and Asian spices, served with garlic-parmesan flatbread. The flatbread alone was worth going back for. We loved how crispy and crunchy the flatbread was, and it tasted amazing dipped in the Mussel broth. We had raves all around for the broth and flatbread combo.

mmmmMussels!

Then we tried the Drunken Chicken: crispy chicken wok’d in a sweet-and-spicy chili sauce, served with pineapple, peppers, onions, and broccoli. This dish had wonderful spice but it wasn’t overpowering. It’s a nice combo of sweet and savory, and the pineapple complements it perfectly.

Yes, the Drunken Chicken tastes as good as it looks!

Moving on to Louie’s Favorites, we tried the Meatloaf Sliders: sliced meatloaf, crispy shoestring onions, tomato, and spicy aioli, served with Asian gravy dipping sauce and garlic-parmesan fries. We were all pleasantly surprised by this entrée. It didn’t really taste like meatloaf, but was juicy, tender, and very delicious! The buns were perfectly toasted and yet super soft at the same time. And of course the thick cut parmesan fries were an added touch of comfort.

Foodie Approved Meatloaf Sliders!

Next up was the Mongolian Flatbread. This was a unique and brilliant dish that will be permanently etched in my memory. The freshly baked flatbread is topped with sliced filet, roasted red peppers, red onions, cheddar-jack cheese, and spicy aioli. It has a great mix of ingredients, and the spicy aioli sauce complements it wonderfully. It was really a superb fusion of flavors.

Mongolian Flatbread steals the show!

Susie said she would order any of these items again, and Jay and I had to agree (and considering all the food we tried, that’s a pretty bold statement!). They also have a very inviting bar, with happy hour daily from 11am to 6:30. It just gets better and better….

http://www.lingandlouies.com

By Susie Timm, Chief Operating Foodie

A long time ago, in a land far, far away, I visited Oklahoma City to teach a sales training class at a bank I used to work for.

What makes this a riveting tale, is the fact that this particular bank branch is located in the Stockyards in Oklahoma City, which incidentally, is celebrating its 100 year anniversary this year!

It’s like stepping into another universe. A really beefy one.

My good friend Lewis Jones is the manager of the bank. He gave me the lowdown. The bank branch is over 40,000 square feet, opened in 1924 and the interior is decorated in a pretty sweet 60’s western motif.  It has over 10 drive-thru lanes. The parking lot can hold hundreds of cars. The tour of the property took over an hour to show me every nook and cranny. It really is a sight to behold.

It stands out in my mind as one of the coolest experiences I had ever had in banking. The people who attended my class had a warm hospitality and kindness that has scarcely been replicated.

Having lived in Phoenix for almost 19 years, I had certainly heard of the Stockyards restaurant located near Sky Harbor. However, I had never an opportunity to try it, and had no expectations upon my arrival.

Copper Covered Entrance

I pulled into the parking lot, and was instantly transported back to that day in the Oklahoma City Stockyards. Granted, I am comparing one building in Phoenix to a gigantic section of the city in OKC. But bear with me—I’m a nostalgic one.

The Stockyards Restaurant opened in 1947 and it was located in the center of the Tovrea Stockyards, which was the world’s largest cattle pen feeding operation with over 300,000 head of cattle per year! That’s a whole lot of beef!

The owners restored this Phoenix institution in 2005 and it’s now listed on the City of Phoenix’s Historical Register!

The Stockyards is now part of the Phoenix Historical Property Register

Jay and I had a drink at the infamous 1889 Saloon, and then we were seated in the main dining room.

I enjoyed the authentic interior that has been updated with new ceilings and carpet and paint. It really helped me stay in my OKC daydream.

We perused the menu and noted some interesting items—while there is an abundance of standard steakhouse fare—there was also interesting items like Buffalo Meatloaf, Wild Boar and Venison Sausage and of course their signature appetizer, the Calf Fries with Cocktail Sauce.

As I have mentioned in MANY of my reviews, I am nearly as fond of “other meat” than your basic fish, chicken, beef and pork. Jay is however, a fan of all things edible.

I was willing to try the meatloaf and sausage, but I drew the line at Calf Fries (I will let the reader Google that term to determine why). Call me a wuss. Tell me I am not adventurous enough. I’ll take all the ribbing. But there’s not a chance in hell I was going to try a calf fry.

Just thinking about it now makes me shudder.

I have heard however, that as calf fries go, The Stockyards does a fantastic rendition. I’ll take their word for it.

We sampled shrimp scampi that was tender and perfectly cooked in a buttery garlic sauce that highlighted all the flavors of this classic dish.

Appetizers all around! No Calf Fries in sight!

I did enjoy the boar/venison sausage and thought it had a delectable flavor and texture.

The blue crab cakes had a spicy remoulade sauce and some cheese on top of them—we desired they be cooked a tad bit crunchier, but we liked the overall composition.

We tasted both the iceberg wedge and Caesar salads. Both were creamy and very fresh.

A little Caesar action

Our server Kathy showcased more of that OKC hospitality I was yearning for. Perhaps it’s just a Stockyards thing? I wonder if anywhere there are stockyards, exist kind and delightful people? I digress.

Jay and I continued thru samples of salmon, walleye, elk and a filet done Oscar style. We enjoyed the varied tastes and seasonings on each preparation.

MEAT! and potatoes.

The true homerun of the night however, were the two desserts we were presented with.

The strawberry shortcake was second to none! It was bright and spongy and truly outstanding.

A truly delicious strawberry shortcake

The chocolate mint parfait had a slightly crunchy texture but the notes of mint and chocolate were pronounced.

Mint Chocolate Parfait

Next time I visit, I look forward to a large heaping pile of steak, or perhaps their prime rib dinner with all the fixings for only $24.95 all summer long!

I enjoyed my nostalgic adventure to The Stockyards restaurant immensely. It is a Phoenix relic and must-visit dining spot. Next time I am jonesing for a truly authentic meat-filled trip down memory lane, I know just where to go!

http://www.stockyardsrestaurant.com/

By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

Tucked into a strip center on the corner of 7th Street and Mountain View lies Scramble, a quick casual breakfast joint that is mixing things up in this Sunnyslope neighborhood that is a mixed bag of old, ramshackle homes and luxury condos. Though the location is a bit precarious, Scramble is in good company; it sits adjacent to the popular Il Posto/Lounge and across from the Burger Studio.

We dined on Memorial Day Monday and, though when we walked in we pretty much had the place to ourselves, by the time we were stuffing forkfuls of scrumptiousness into our faces, the place was packed and there was a line out the door.

Scramble is a hip, sunny little spot – hues of green, bright orange and brown fill the modern, open space. Clocks tell the time of cities across the country from San Francisco to New York, large flat screens cover every corner, cute egg and breakfast quotes adorn the walls and a giant word scramble (no pun intended) keeps diners busy searching for egg varieties during the short wait for their plates.

word scramble wall

Armed with recommendations from General Manager Cameron Froment, we decided to try both a savory and a sweet dish. He suggested the French French Toast and one of the Brizzas. What’s a brizza, you ask? It’s a breakfast pizza, and while for me those two things would have never gone together unless it was actually pizza for breakfast, I was pleasantly surprised!

Ok, so let’s start with the sweet. The French French Toast is super-thick slices of French baguette dipped in vanilla custard and served with cherrywood bacon. It was crispy on the outside and ooey gooey on the inside. I am a true French toast lover, and this goes down as one of my favorite French toast experiences. You know it’s good when the butter and the syrup are the only things that remain on the plate when you’re done. With French toast this good, you don’t need anything to cover it up.

Wow. Not your everyday french toast!

The accompanying bacon was thick and chewy, not crispy and curly like the kind of bacon I make at home. The cherrywood flavor really came through not only in taste but in color – it was quite beautiful bacon! But truth be told, I slid most of it over to my carnivorous hubby in exchange for another slice of his Brizza!

There are four Brizza choices on the menu, but we chose the Toluca, following Cameron’s sage advice – plus it had a little fire icon next to it, signifying it as a spicy dish. We were sold. In case you aren’t into spicy, especially as the sun is still rising, the Gouda is another very popular Brizza choice.

The Brizza is made with hand-tossed dough that is reminiscent of a breakfast biscuit, then it’s covered with hollandaise sauce, scrambled eggs, and in the case of the Toluca, chorizo, bell pepper, Monterey jack cheese and a jalapeno cream cheese drizzle. The chorizo packed a powerful spicy punch, but the creamy cheeses and hollandaise sauce cooled things down. It was an exercise in delicious complexity, and left me wanting more. I’m a convert and am intrigued to try other Brizzas!

The brizza is a whole new breakfast experience!

Classics such as eggs benedict, omelettes, pancakes and oatmeal round out the breakfast menu. Scramble serves lunch after 11:00 a.m., and offers a variety of sandwich, pizza and salad options.

Scramble is no ordinary breakfast joint, however. Despite its quick casual atmosphere, this restaurant is truly dedicated to its craft – and that starts with the ingredients. Scramble uses only fresh ingredients from local markets, farmers and vendors and maintains relationships with local favorites such as Hickman’s Family Farms, Schreiner’s Fine Sausage and Sun Orchard.

My only disappointment here was that I did not have enough room to sample all the items that I would have loved to try. But I’m not too sad about it — I’m planning my next trek to Scramble very soon. I hope to see you there!

http://www.azscramble.com

By Susie Timm, Chief Operating Foodie

After working in corporate America for the first 10 years of my career, the past 12 months of self-employment have been a walk in the park. Mostly.

Some days, people and situations frustrate me. Especially when I remember, as the business owner, that I am indeed the one who has to handle these problems (or I pass the buck to Jay…).

Jay and I were set to eat at Bourbon Steak last week and I was in a killer mood. And I had a headache. Double whammy.

I showed up grumbling and I decided not to valet so I hoofed it across the property in painful shoes.

It was one of “those” days for certain.

I arrived at Bourbon Steak inside the Scottsdale Princess in a less-than-perfect mind set.

The cow beckons you

Jay and I settled into a bottle of wine (1/2 price on Tuesdays!) and reviewed the events of the day.

After telling him my woes—we both started getting fired up. “Uh-oh. This dinner is not going to be very good,” I was thinking in my head.

I am pleased to report, I was wrong. Very, very wrong.

Our server Andrew had a very pleasant demeanor and easily brushed aside the death-ray glances we were shooting around the room.

Duck Fat Fries--Compliments of the Chef!

We decided to sample various tastes from the menu and therefore passed the buck to the Chef to make decisions for us that evening.

The first dishes that arrived were a salad course. First we tried the silky heirloom and burrata salad with pickled onion. It was a bright medley of flavors and colors.

Burrata with Heirloom Tomatoes

Next, the bibb lettuce wedge with avocado puree and smoky blue cheese was salty and tangy with the right amount of crunch.

Bibb Lettuce Wedge

My lactose-intolerant dining companion tried the spiced, poached prawns. He said they had a warming general heat and a firm texture.

Spiced Prawns

My mood started to change. Slowly but surely.

Next they brought over what we deemed as the stars of the evening.

Tableside beef and tuna tartare.

I have never been a huge fan of tuna tartare, however, this version has changed my entire way of thinking about it. Both Jay and I agreed it was the best we had ever tasted.

It was spicy, salty little piece of tuna heaven on a toast point. I think I used the word “yowza” multiple times in a sentence. The tuna is mixed with pears, ancho chili and pine nuts.

This little dish brought my mood from a 4 to an 8 almost immediately.

The very best Tuna Tartare

Next, we tasted the Kobe beef tartare.  Also mixed tableside, this dish literally melted in our mouths. It was served with traditional garnish and grilled pita bread. It was also one of the best interpretations of beef tartare I have ever tasted.

Beef Tartare

Mood meter: 8.5

Next they served us Tapioca Crusted Snapper with basmati rice. The fish was crunchy outside, creamy inside and cooked to the perfect tenderness. The combination of flavors between the seasoned fish and the rice was intensely satisfying. I really enjoyed the light and summery flavors as well as the garlic, aromatics and sesame vinaigrette. It was a very memorable piece of fish that I will return for. Very soon!

Tapioca Crusted Snapper

Andrew then told us all about the meat preparation for the restaurant’s specialty: steak.

The meat is slow poached at 110 degree heated butter and aromatics for 4-6 hours. Then it sizzles on the mesquite grill for a turn and is finally finished in a 600-700 degree oven. The butter hydrates the steak and keeps it from shrinking when cooked.

Since I am a beef fan beyond words, I was nearly giddy at this point in sheer anticipation of buttery meat delights.

I was not disappointed. We sampled Organic Free-Range NY Strip, the rib cap of the Rib Eye cut and an American Kobe Filet.

All had a rich, butter (go figure) flavor and mesquite char. I found each cut to be incredibly tender and well cooked to my desired medium temp.

They served the beef with three different sample size versions of their side dishes. I tried the mac and cheese, creamed spinach and horseradish potatoes. All were delicious and nutritious. Well, at the least delicious.

Beef and sides--3 ways

At this point I was 100% over my crankiness and ready for something sweet to finish off my delicious meal!

We tasted frozen Fage yogurt with peaches, a trio of sorbets and a banana tarte tatin.

I had to tear myself away from the banana tarte and found the other desserts to be light and satisfying. I am a gigantic Fage yogurt fan (meaning I eat about $20/week of it) so it was awesome to try it frozen.

I will admit I was not sure what my opinion on Bourbon Steak would be. I went there in a bad mood with no real expectations of the meal.

I left with a huge smile on my face and some of the most delicious food I have had in Arizona in my tummy.

Bourbon Steak offers food for carnivores and non-carnivores alike. The prices are in the mid-high range and the setting is upscale and classy. This is indeed a special occasion destination.

Three cheers for Bourbon Steak—they turned my frown upside down! I will return and recommend this restaurant to anyone looking for a first rate food adventure.

http://www.fairmont.com/scottsdale/GuestServices/Restaurants/BOURBONSTEAK.htm

By Chris Schirm, Guest Blogger, Foodies Like Us

Amarone Ristorante Italiano‎, located at 91st St and Via Linda, has been open for about a year and is named after Amarone della Valpolicella. According to owner Henry Benjamin, Amarone is one the most expensive and full bodied Italian wines on the market. The rich blend of full-bodied Italian flavors was something that I hoped would soon grace my palate, not just from the wine but the food as well.

I was joined by two of my favorite people in all of Arizona, Kelle and Aunt Louanne. As we walked into Amarone, the first thing we saw was a beautiful 360 degree bar made of white onyx, carefully backlit with a shining subtle white light. The dining room is completely open save the wine library, (used for parties of 10 or more) and the cabanas that decorate a complete side of the restaurant.

A beautiful and inviting bar!

We were greeted by one of the owners Henry Benjamin, who showed us to one of the cabana tables and brought us a plate of fresh bread and butter with mint. The bread was incredibly fresh and flaky and the freshness of the mint was a unique and delicious start to the meal. Coupled with a splendid 2002m Brunello Di Montelcino Col D’orica wine that had the entire flavor I was hoping when I walked in the door.

The first dish was an antipasti medley presented on a white dish. Our antipasti dish included a salt grilled bruschetta with roma tomatoes, garlic, and fresh mozzarella cheese; a mozzarella caprese salad with basil; fresh honeydew melon wrapped in perfectly sliced prosciutto, and pickled escabeche and mushrooms. The Caprese salad had sand dollar sized slices of mozzarella with fresh Roma tomatoes and delightful basil pesto. The prosciutto was the freshest that I have seen in any Italian restaurant in Scottsdale, no fat and thinly sliced to perfection. If Henry hasn’t hugged his butcher recently, he certainly should now. The mushrooms, olives and brushcetta were fresh but nothing to write home to mom about.

Prized Prosciutto!

For entrees we were presented with a Shrimp Pasta, Pork Chop Millanese with Roasted tomatoes, tomato sauce, mozzarella, and dusted with basil, and a Halibut Amarone which is a fresh fillet of halibut, sautéed with bell peppers, sliced potatoes, onion in a garlic white wine lemon butter sauce topped with caramelized onions.

The shrimp pasta with a light tomato sauce reminded me of that one beautiful dinner by Lake Yerevan in Armenia four years ago. There was the delicate touch of the waves, a cloudy sunset and two great traveling partners. We had just finished 14 days straight of almost straight travel through busses, rusted out ferries, rickshaws, and hell bent taxis. The dust, exhaustion and perils of our journey seemed to melt away into that beautifully simple tomato sauce and shrimp just grabbed from the Mediterranean the day before. There were no premonitions, no lagging doubts or worries, just simple culinary enjoyment. Amarone Shrimp Pasta brought back that same feeling of nirvana.

Shrimp pasta take me away!

On the other hand, the Pork Chop Millanese did little more than satiate my hunger. The pork chop was a tad overcooked and tried to compensate by more sauce and fresh mozzarella with roasted rosemary potatoes. The halibut, which a recent press release calls their staple of the new lunch menu, was perfectly cooked, but I think had a bit of an identity crisis. The caramelized onions slathered on top had no flavor and the thinly sliced potatoes and peppers seemed to take away flavor rather than add it to the fish. While many may appreciate the creativity of this new lunch item, I was far from blown away.

A creative take on halibut

For dessert, we were presented with chocolate filled cannelloni, a chocolate fudge cake, and tiramisu coupled with espresso. The cannelloni had a good balance of a crunch and chocolate, the tiramisu was fresh and a good balance of flavors, but the chocolate cake was definitely a favorite around our table.

Delizioso chocolate cake!

As we sipped on our espressos we had a chance to sit down and talk more to Benjamin. “Throughout my childhood, growing up in West London, I always was told follow your heart,” said Benjamin. “This is where all of my success has come from….following my heart.” Hearing of his success, even in this economy, is definitely refreshing to hear. So perhaps when we begin to choose our destinations for lunch, dinner, or even dessert we look for those places with heart, not just our hunger…I certainly hope that many find their hearts at Amarone.

Amarone is now open for lunch with a menu. Their happy hour includes a multitude of wines by the glass and food offered for $5 each, plus 50 percent off bottles over $150. Their new location in Gilbert, located just off Main St. is scheduled to open the first half of June.