by: J.E. Pizarro

If you haven’t been to the Biltmore Fashion Park lately, here is a good reason to go.  Black Chile Mexican Grill is a new Mexican restaurant that opened in the last couple of months.  Its located on what I call “restaurant row” across the walkway from Zin Burger.

Normally you would catch me rolling my eyes with a look of “geez.. Another Mexican restaurant in Arizona?” but in this particular case this is a good and much welcome addition.  Trust me.

From its design to its extensive list (almost endless) of tequilas, it’s pretty fabulous.  “What about the design? you ask?”  Let’s dive into that first.

This photo is by our friends at Phoenix Bites Click the picture for their great site!

How many Mexican restaurants have you walked into lately where there is not a single Mexican sombreros, tile floor, super bright colors and the familiar “whirring” of the margarita mix machine at the bar?  You’ll see none of that here!  You’ll find dramatic lighting fixtures, river rock lined columns and a great outdoor patio that runs the length of the corridor.

They have an “open kitchen” concept so you’re able to look directly into the kitchen and see the staff hard at work preparing your meal.  Their tortillas are made on-site and fresh ingredients are prepped all day long (and stored in see-through refrigeration units) all within your line of sight.

Black Chile Mexican Grill is the result of an original concept developed by experienced restaurateurs, Michael McDermott and Jason Merritt. The pair conceptualized Kona Grill and stem from a long line of family talent that brought the Mexican food chain Chi Chi’s to the Midwest in the 1970s.

They offer a full menu of delicious appetizers, salads, soups and entrees influenced by the foods of Mexico.  The food is wholesome Mexican without the need to drastically reinvent basics or getting too “fancy” with Mexican food standards (not a fan when that happens).   The flavors are bold, fresh and presented in a unique fashion.  I think you’ll find there are items on the menu for everyone.

Salsa, Guacamole and Roasted Poblano Queso

Black Chile Chicken Enchiladas

Trish and I were able to sample a variety of dishes and both were very pleased with the presentation, taste and most importantly service.  (Those of you who know me personally know how I feel about mediocre service).

Black Chile Carnitas Tacos

Black Chile Churros

As you can see from the pictures, Black Chile’s food is not only visually appealing but wonderful to enjoy.  I wanted to sneak out some salsa, but Trish convinced me that it might make a mess inside my work bag so I ditched the idea.  I’ll just have to go back to enjoy!

The enchiladas were very flavorful and for one of the first times, I was able to taste individual ingredients in the sauce.  (fresh ingredients do count!)

Trish and I traded plates half way through the sampling because I couldn’t wait to get my fork in the Carnitas Tacos she was having.

I’m normally not a taco fan, but these were pretty darn good!  The slow roasted pork is what sealed it for me.  Before I could finish her share I had to trade plates again so I’ll have to come back to enjoy my own plate!

Black Chile has over 130 different types of tequilas, specialty flights and house-blended margaritas along with a full liquor, wine and beer.   Their “happy hour” runs from 3pm-7pm and not one to miss a good happy hour, they have worthwhile deals on appetizers and their margaritas.  Don’t miss it!

Its just a great place to go!  Its family friendly, where you can take the kids or stop over after work for happy hour with co-workers.  I can’t wait until it cools down so I can spend some time on the outside patio and try some of the tequila flights they have.  (Not too many, we know how Sheriff Joe feels about 1 too many)

Click here for their website!  Or here for their Facebook page!

Before I forget, let me mention that they are also participating in the Biltmore Fashion Park’s “Dining After Dark” promotion.  $50 gets you 1 appetizer, 2 entrees, 2 drinks and 1 dessert!  Screaming Deal!

by Foodies Like Us Staff

One of the things that I love about Phoenix is that nearing the holiday season while other states are experiencing 10 degree weather during the day, we enjoy a nice, sunny, 78 degrees.  Perfect weather for light sweaters, sitting outside and enjoying a great lunch.

Though there are many restaurants that can do both indoor and outdoor lunch/dinner, The House at Secret Garden does it in a 1929 beautifully restored Spanish Mansion where you can enjoy our wonderful weather, stimulating company and truly enjoyable food.

Valley restaurant staples Pat and Dustin Christofolo run the House at Secret Garden.  They brought us wonderful places like: The Farm at South Mountain, The Farm Kitchen, Quiessence and Morning Glory Café.

Dustin Christofolo, the owner/chef was the previous general manager of Quiessence, then went on to complete his culinary education at the Italian Culinary Academy, bringing back with his sous chef Jan Francis H. Feliciano.   The duo now flawlessly execute an inviting and delicious menu.

If you’re itching to find new and interesting places in the valley, this is a definite stop.  Located in South Phoenix, this “secret” welcomes you and your taste bud’s visit.

Something that I loved about it is that after parking, you walk along a nice path under trees next to their “Urban Barn” (where they can host events. More on the barn later) to an open area where during nice weather (which is almost all the time!) you can sit outside and enjoy your meal, if you walk around the area you cross a goldfish pond and into the “house”.

On some days (this one included) the succulent aroma of BBQ brisket wafts through the air.  Thanks to a friend of mine this past year, I’ve come to really enjoy the smell of BBQ, which now an unforeseen side effect, it get’s my mouth watering, (think Pavlovian conditioning).

How’s the food you ask?  Excellent.  It’s definitely a trip worth making to check out this gem.  Their lunch and dinner menus have a wide selection of items (several sandwiches, soups and salads and entrees to please everyone).  Their ingredients are locally farmed, right down to their herbs, which they pick from a garden that you’ll see when you walk in.

I started out with an appetizer called “Sweet Potato Planks”, better named in my head as “pinwheels of pancetta goodness”.  These bite size  (5 in all) angels are perfectly stacked sweet potato skins, crème fraiche, scallions and topped with pancetta pinwheels.  (Santa, if you are reading this, I’d like some of these).

For my entrée, the Traditional Pasta Carbonara.  Light, flavorful and fresh.

From time to time I indulge in Pasta Carbonara, but I find it too heavy or bland.  This variation will please you.  Also I have to mention that the portion size here is very appropriate.  When was the last time you went somewhere and they gave you a HUGE plate you could barely finish?  I guarantee your hunger will be satisfied without having someone roll you out to your car because you ate too much.

The House at Secret Garden can also be a host for your next event.  Behind the property they have a space they call the “Urban Barn”, outfitted with stunning tables and chairs as well as a ready bar for you and your guests.  Just right outside its steps is a tree-covered area that can also serve as an additional gathering area.

If you want to whole kit and caboodle, you can get married right next door, called The Secret Garden (their phone number is 602-268-5522).  Although under seperate ownership, it serves as a beautiful wedding space where couples can jump the broom.

Pat and Dustin have really brought us another outstanding restaurant.  I’ll be posting some recipes in the upcoming newsletter to share with you Chef Dustin’s culinary talents.  In the interim, get down to The House at Secret Garden.  You’ll wonder why it took you so long!

If you want to see what other culinary adventures we’re having, click here!

by J.E. Pizarro

Have you been to the Point Hilton Squaw Peak resort lately?  No?  I hadn’t either until the other night.  I got an invitation to visit their new restaurant that opened on the property called Rico’s American Grill.  I called my good friend Kristi (from orangedragonfly.com) and new friend Stephanie (from noshtopia.com), hopped in the cars and drove over there.

If you haven’t been there, the resort is nicely tucked away on 16^th St between Glendale and Northern Avenues.  Rico’s American Grill is located on the southwest corner of the property.  Formerly Lantana Grill, this new restaurant is a welcome addition to the culinary scene in Phoenix.

It’s named after a now-defunct mercury mine (Rico Mine) that was started back in 1916 by Sam Hughes (a phoenix native).  “Rico” is generic name given to a mine if the builder did not have a wife, companion or daughter to name their mine after.  Today its known as the Dreamy Draw Parkway region of the valley.

This new restaurant brings guests high quality cuisine in a relaxed atmosphere.  The menus (breakfast, lunch and dinner) have items for all ranges of taste.   Its influenced for all areas of the country, but grounded here in the Southwest.

The three of us were seated at one of the outside tables where we could enjoy the cooler weather (finally) and the tiered patio around the corner for their herb garden (yup..their own herb garden).

The Sous chef, Brad Meswicz sent out all three of the flatbreads they offer.  BBQ Chicken, Wild Mushroom and Margherita flatbreads.  Pulled chicken, red onion’s Rico’s bbq sauce (important note for later), topped with mozzarella cheese; Wild mushrooms, goat cheese and roasted garlic; Roasted tomatoes, mozzarella with freshly picked basil.  With varied taste buds between the three of us, I thought we’d end up picking different flatbreads as our favorites, however we decided that we loved the BBQ Chicken one the best.  Crispy, savory and the BBQ sauce they make is pretty damn good.

Next, the Salad course..  Chef Brad brought out three choices.  The Dynamite Shrimp Salad with grape tomatoes, avocado, baby iceberg wedge and an Arizona lemon-basil vinaigrette, The Hearts of Romaine salad with a roasted garlic-parmesan dressing, fried capers and a crispy crostini (you can add a variety proteins as well), and finally the Chopped salad, served with grilled corn, black beans, bacon, tomatoes, cucumber, avocado, bbq-ranch dressing all mixed together in what looks like a huge margarita shaker then served to you table side.

Two of us decided that the Chopped salad was a favorite because of the variety of textures and flavors, and one of us (who shall remain nameless at this point) enjoyed the savory goodness of the Romaine salad with its garlic-parmesan dressing.

The entrees that we tried were equally as impressive.  We were first served the Tequila Shrimp Scampi with pan tossed grape tomatoes, andouille sausage, and a cilantro-tequila sauce tossed together with egg fettuccine.  Its every bit as good as it sounds, the andouille sausage in my opinion gives a depth and “kick” that separates it from other shrimp scampi dishes in the valley.

The other item we were able to try was the New York Strip Steak with a warm poblano and bacon relish and a “bomb diggity” green chile mac n’ cheese.  Served medium, this dish will appeal to those who enjoy a quality cut of meat.

At this point in the evening, you could have rolled the three of us back to the car because we were so stuffed from the excellent meal we had.  However, when the dessert courses came out, the cinnamon and brown sugar aroma of the Apple Skillet “reset” our hunger triggers and we grabbed our spoons to taste.

The Apple Skillet is composed of warm apple slices, simmering in a brown sugar and cinnamon sauce topped with a crumbly cake topping and a scoop of a cinnamon-vanilla gelato and caramel sauce.  I don’t know how to accurately convey how good this dessert was.  It’s like Christmas morning in your mouth.  If you know me, you’ll know that I’m not a big desert person, but this was freaking good.  No joke.

Another item the Chef Brad brought out was the Gelato and Sorbet “flight”.  For gelato lovers out there, they flavors a fresh tasting and portions are small enough to be able to enjoy all 4 flavors… or 8 if you get the Sorbet portion.

This really is a very comfortable place.  Need a place to bring friends for a few drinks on a Friday night?  Have relatives in town and need a restaurant that will appease everyone?  This is it.  Click here to see their webpage and look over the menus.

Ok, so remember the BBQ sauce back at the beginning of the blog?  They sell it!!  I used the next day after our visit to make some boneless pork ribs!

If you want to see what new adventures we are experiencing, click here!

by J.E. Pizarro

I find that one of the greatest things about Phoenix is when you find those neighborhood restaurants spots that not only have great food but even better service.  I’ve lived in the Valley for about 15 years (except for some time in San Francisco and Dallas) and its rare that some neighborhood restaurants attract my repeat interest.

Phoenix City Grille is one of those spots where even on a Sunday in shorts, flip flops and a T shirt you can get really get quality food, a decent wine list and an opportunity to meet folks from your neck of the woods.

When my parents lived here part-time, a Sunday routine was to visit Phoenix City Grille during the early afternoon for some of their pasta dishes as well as a nice Sauvignon Blanc while we caught up on each of our week’s events.  This week I had the opportunity to revisit the restaurant for dinner and I had an equally excellent experience.

If you haven’t been, it’s located on the Southwest corner of 16^th St and Bethany Home Road in a small strip center with great parking out front.  The sign is prominently displayed above its doors enticing its viewers to enter and experience what I’ve known for many years.

When I had the opportunity to experience Phoenix City Grille again, I decided to see what it would be like at dinnertime.  Upon being seated, David (my server, who looked like Robert Kardashian’s son) promptly offered me a glass (or bottle, which if I wasn’t by myself I would have gone for) from their wine list.  I asked for a glass of a glass of a white wine I drink regularly (to find out which one, you’ll have to email me and we’ll make a date to go there).

Their menu has a full selection for every taste a diner could choose from.  Since my 160-pound frame can’t possibly try everything on their menu, I opted to start with their Signature Bacon Wrapped Shrimp.  It’s stuffed with cojita cheese and served with a chipotle-lime aioli.

The shrimp are HUGE.. And when I mean HUGE.. I mean HUGE.  As you can see from the pictures, you will not go hungry for more shrimp unless you have a “death-by-shrimp” wish.  Nicely wrapped in bacon (and who doesn’t love anything wrapped in bacon), the perfectly cooked shrimp were moist on the inside, easily cut by my fork and even easier to lift into my mouth.  So good I would totally buy a drink for it at the bar later if I could.

Next I ordered a taste of the PCG Pasta.  It’s sautéed chicken, Mount Hope sun-dried tomatoes and broccoli tossed in a roasted garlic and Chardonnay cream sauce, garnished with Romano Cheese.

It had a smooth taste and bursting with flavor.  It tasted every bit as good as how it was presented.  For those foodies that enjoy pasta in a cream sauce, I highly recommend it.  (And for those of us that like to take the left over’s, its even better the next day.)  My lunch mates the next day finished it off before I was able to get back to the microwave… yes… I said it… Microwave!.  Funny thing is that the to-go boxes they give you work perfectly in the microwave as well as keeping the moisture inside.

Back to the food that night, next thing I ordered was the North Central Pasta.  In all my years of visiting Phoenix City Grille, I had never tried it until that night.  In short, it’s my new favorite pasta on their menu.  Its fettuccini with Mount Hope sun-dried tomatoes, olives, artichoke hearts, garlic, fresh herbs and extra virgin olive oil, finished with an herb pesto that rivals that of a few local chefs that I know.

Fresh tasting, crisp flavors and al dente pasta.  The ribbons of the herb pesto gave it a unique taste that made the dish very hard to leave on the plate.  (This was also one that my lunch mates finished the next day…needless to say I was only left with the memory of the dinner the night before…I’m not having lunch with them in the near future!)

To finish the night, I treated myself to their Signature Croissant Bread Pudding.  You’ll say.. “yeah..yeah, I’ve had bread pudding”, but I tell you, nothing like this.  I’ve been eating this bread pudding for years and its every bit as good as the first time I ate it.  It’s accompanied by a Jack Daniel’s whiskey lime sauce or a caramel sauce that you can pour all over the desert.

Phoenix City Grille needs to be on your list of restaurants to visit.  You won’t need to dip into your retirement plan to have a good meal.  If you don’t feel like eating a full meal, they have some very good happy hour specials, (all wines under $10 per glass are $6 from 3pm-6pm, M-F) If you prefer to go during the weekends, be sure to sign up on their website for specials.  You won’t regret it.

Say “Hello” to Sheldon (the owner) while you’re there.  We all supporting love local and independent restaurants; this is one you won’t want to miss.

If you want to see what other foodie adventures I’m up to click here!

by J.E. Pizarro, Foodies Like Us

One of the fun things about Scottsdale is how over a period of 15 years, the city has grown, changed and otherwise re-invited itself time and time again.  A place that I recently went back to is the Hotel Theodore.

From its Holiday Inn incarnation, to The James Hotel, to The Mondrian and now to Hotel Theodore, the location has always been a staple of downtown Scottsdale nightlife.

If you’ve been into any of the incarnations, you know that there has always been a restaurant inside of the property.  From Fiamma, to Asia de Cuba and now to Cielo.  The latest has a chef from San Diego who recently moved to the valley.  His drive and determination to make Cielo a destination is apparent in the way that his menu is designed.

Chef Comer is eager to jump into the culinary scene and attract those of us that enjoy good Italian influenced food and a good ambiance.  From his last location at Seasons 142 in San Diego (not to be confused with Seasons 52), his penchant for unique dishes and an unparalleled dining experience remain intact as he undertakes Scottsdale latest restaurant located at the Hotel Theodore.

Now let’s talk about the food.  Traditionally when I do a review, I order off the menu, take many pictures and avail myself to the wine list the restaurant has to offer.  This time, I let Chef Comer send out individualized dishes so I could taste a variety of items from the menu.

The first course on the docket was a Hand cut Yellowfin Tuna Tartare with a truffled avocado puree can caper berrries that was drizzled in chili oil.  I know.. I know.. Everything these days has truffle oil in it, however in this case you couldn’t taste the “rumor” of truffle until the end.  Light and refreshing, the nice acid balance and great seasoning make this an excellent dish to start out the evening.

Second up for tasting was the Tomato and Buffalo Mozzarella with basil foam.  My dining companion commented that the mozzarella was more like a buratta.  Soft, flavorful. I gave it a nice sprinkling of fresh ground pepper.  The tomatoes, were juicy, colorful and every bit as tasty as I’ve had.

A third course before we got into the heavier items was the Local Garden Salad with spiced walnuts, baby beets, pickled fennel, gorgonzola cheese with lemon tarragon dressing.  You know those salads that you wish you had at work when it comes to lunchtime?  This was it.  Anyone that knows me knows that I “hearts” me some beets.

The white prawn scampi was next on the list.  Let me just say that perfectly cooked shrimp seems harder to come by than you would think.  From the celery leafy green to the warm white center of the shrimp, I would order this dish again in a heartbeat.

The Hill Farms Pork Tenderloin with a semolina gnocchi was the highlight of the evening.  Perfectly roasted to a medium rare, the marsala reduction was hardly even needed.  It was succulent and visually stimulating and would satisfy the hungriest of diners.

If you are thinking about visiting Cielo, they have some very enticing offers during the weekends.   Did you know they (the restaurant) does 50% on wines on Fridays and Saturdays?  I certainly didn’t!  But you can best bet I’ll be taking advantage of that.  In addition they also do 2 for 1 drinks on Saturdays.

Check their specials out through their Facebook page as well as their Twitter presence!   And now that the weather is cooling down (at least I’m waiting for it), their outdoor patio overlooks the peacefulness of the Scottsdale Civic Plaza.  Grab your spouse, friends or your twitter foodie BFF and check out Cielo.

Check out what other things we are doing at Foodies Like Us!

By Melissa Rose, Guest Blogger, Foodies Like Us

In any metropolis, area restaurants seem to sprout almost overnight and knowing which one is worth exposing your taste buds and wallet can be hard to decipher.  If you’re looking for a fresh grill and wine bar that won’t break the bank or add a few pounds to your thighs then Seasons 52 at the Biltmore Fashion Park might just be for you.

Seasons 52 is considered part of a large restaurant group, Darden, although you wouldn’t know it unless you’ve visited the establishment in another state.  The emphasis is a menu that is “seasonally inspired” and one that changes four times a year to include the freshest ingredients available. Chef Clifford Pleau is always at the helm of substituting local flavors to any dish, such as adding a Bourbon-Chili Glaze to the Mesquite-Grilled Lamb Rack to reflect a more southwestern flair.

The aroma of each dish was undoubtedly impressive and I can only assume it was due to the freshness of each ingredient.  At times I’m a little slow, so I didn’t make the connection until the salad of organic greens with oak-grilled mushrooms, toasted pistachios and truffle dressing arrived.  Served in a tall, glass cylinder, I spent the first few seconds contemplating the unique setup until the server came by and lifted the cylinder off the place.  The greens fell perfectly onto the plate and the smell of the truffle dressing deliciously wafted around me.

Creative salad display!

I will admit right off the bat that I’m not a fan of seafood or fish or anything that once swam in water.  My aversion came 35 years ago after attempting to consume a horrific batch of frozen fish sticks and I haven’t touched the stuff since until coming to Seasons 52.

A seafood feast!

I was intrigued by The Wild King Salmon and Lemongrass Sea Scallops largely because they were roasted and served on a cedar plank and didn’t have an offensive “fish” sort of smell.  Both were tender, mild in flavor and didn’t need a heavy sauce to help curb the taste.  I suppose it’s a great testament to the freshness and preparation that a non-fish/seafood eater made it through the course without an ounce of complaining.

Next up was the Sonoma Goat Cheese Ravioli with Roasted Garlic, Basil and Light Tomato Broth.  Chef Pleau explained that the ravioli was made with eggroll skins, allowing for the rich, smooth goat cheese to come to the forefront rather than competing with a thick pasta flavoring.  Chewing was optional.

Chewing optional. Inhaling recommended.

My favorite had to be the Mesquite-Grilled Lamb Rack which was moist, tender and not gamey.  It was served with Manchester-Farms Quail Breast and while I wouldn’t normally think to eat a bird species that typically lived harmoniously in my front yard, I’d have to say it was quite tasty and far more tender than I thought it would be.  Both were served over mashed sweet potatoes and adorned with Brussels sprouts.

The meat show.

This isn’t one of those meals that you’ll feel you need to run to your car to loosen the belt on your pants afterwards.  The portions will leave you well-satisfied, and if you’re watching your caloric intake, you’ll be happy to know that each dish is under 475 calories.

If you have any bit of a sweet tooth, I highly recommend the Mini Indulgences, an assortment of cup-sized desserts ranging from Pecan Pie over Vanilla Mousse to Mocha Macchiato to Pumpkin Pie with Ginger Snap Crust.  The desserts alone are worth the trip Seasons 52.  You can even take their Mini Indulgences Personality Quiz on their website; apparently, I’m a Rocky Road.  Who would have thought?

One of the most creative desserts in the Valley!

Seasons 52 has also paired each meal and dessert with just the right wine from its 100 diverse international wine selections.

by Kristi Trimmer, Guest Blogger, Foodies Like Us.com

I love wine. I would marry it if I could. I love whites, reds, and my all time fave, champagne. What could possibly be better for me than a night sampling 20 different wines for only $25? Nothing really. Fleming’s Prime Steakhouse & Wine Bar decided that all of their 100 wine offerings needed to be sampled and enjoyed so that their patrons could enjoy the wide array of varietals that they offered.

Each Opening Night featured 20 different wines from the new Fleming’s 100. I had been blessed to attend two different evenings and tried some amazing wines that I ordinarily would not have ordered. My wine palate has been opened up and can not wait to taste more from their exciting collection.

I have to admit that I hope that Fleming’s continues to do these Opening Nights as a regular component of their Wine Portfolio.

It was great to experience a lovely evening with other wine lovers and the staff makes you feel like you are a bona fide wine buyer and aficionado.

One of my favorite champagnes is the Schramsberg, Blanc de Blancs 2006. It has a dry crispness bubbling over with vibrant fruity flavors and has been the favorite of celebrities and dignitaries for years.

I fell in love with the Von Buhl, Riesling Pfalz Jazz 2008. It was completely out of the box, a little skunky even, but oh, so lovely. The taste was completely unexpected and quite riveting.

Not normally a Syrah fan, I tried the next wine a bit trepidatiously.  The Meyer Syrah 2005 is a tad smoky with warm red plums and boysenberries blending together beautifully. This syrah lasts long on the palate and tasted wonderful with the passed filet appetizers.

I had not heard of Vall Llach, Priorat Embruix Spain 2006 and am so thankful that Fleming’s had this for us to try. This wine is scarlet in color and the faint taste of nutmeg stays on the back of your tongue as your rack your brain trying to identify that lovely sweet taste. Another glass please!

An unusual wine that I am happy to have in my arsenal of knowledge is the Trefethen, Double T 2006. It was so bold, the flavor profile so big, I wanted to order a steak and eat it right there in the tasting room with this impressive red. I just might need to do that the next time I visit Fleming’s.

For only $25 per tasting, I sampled 20 of some of the best wines in the world. Fleming’s also offers a $25 dining credit if you stay on for dinner. Prepayment is required to enjoy these libations. Cross your fingers and hope that Fleming’s makes this wonderful event part of their quarterly line-up.

By Erin Forney, Guest Blogger, Foodies Like Us.com

The Grill at TPC Scottsdale

$29/person

• First Course (choice of):
  • Yukon Gold Potato Dumplings: Confit Chicken and Stewed Tomatoes
  • Grilled Octopus: Ginger Vinaigrette Preserved Lemon and Mizuna Greens
  • New England Style Chowder: Grilled New Potatoes and Pacific Shellfish

• Second Course (choice of):
  • Scottish Halibut wrapped in Prosciutto: Golden Beet Ravioli and Basil
  • Pot au Feu: Braised Beef Short Rib, Fingerling Potatoes, Heirloom Carrots, Natural Jus
  • Sonoran Shrimp Stuffed with Crab: Frozen Bearnaise and Grilled Asparagus

• Third Course (choice of):
  • Tahitian Vanilla Bean Creme Brulee: Port Marinated Berries
  • Chocolate Eclairs and Cream Puffs: Vanilla, Tropical and Chocolate Fillings, Brushed Cocoa
  • Caramel Apple Cobbler: Huckleberry Ripple Ice Cream

I am a HUGE seafood lover, so checking out The Grill at TPC Scottsdale was very fitting for me.  The Grill is a part of the Fairmont Princess Resort, however, it is on the other side of the property at the golf course and guests will either have to take a shuttle from the resort to get there or if you know where it is you can simply drive directly to it.

Chef Eric and his crew really know how to prepare seafood.  Originally The Grill was a steakhouse, but when Bourbon Steak came into the Princess, The Grill took another direction and decided to focus on using seafood and fresh seasonal produce to create amazing dishes.

There’s something for everyone on the Arizona Restaurant Week 2010 menu.  My husband and I got to try almost every item on the menu and I definitely have my favorites.

For starters we were able to taste two out of the three: the Yukon Gold Potato Dumplings and the New England clam chowder.

Yukon Gnocchi w/ Chicken Confit

I honestly have a very hard time choosing between the two.  I love gnocchi and this Yukon gold gnocchi with confit chicken and stewed tomatoes was just amazing. The texture and flavor was perfect and I didn’t want to share it.

New England Clam Chowder

The chowder was some of the best I’d ever had with whole clams, huge scallops, and large pieces of lobster meat; oh my, it was amazing.  If there are two of you choose them both and you won’t be disappointed.

Chef Eric brought us out all three entrees.  Our picks were the Sonoran Shrimp and the Pot Au Feu. The stuffed shrimp was my absolute favorite.

They were stuffed with crabmeat and other delicious seasonings, served with cooked asparagus and a frozen béarnaise. Yes, frozen béarnaise and it melted underneath the hot asparagus and was just delicious to dip the shrimp and vegetable in.

Stuffed Shrimp

The braised short rib was so perfectly cooked, tender, and so amazingly yummy.  It reminded me of my Oma’s sauerbraten because it had a slightly tart flavor with the use of red wine vinegar.

I just loved it; the gravy was perfect and the fingerlings and carrots made this feel like a home cooked meal.

Pot au Feu

The Scottish Halibut wrapped in prosciutto sounded delicious, but the fish was very overcooked inside the prosciutto.  Not sure if they were trying to get crispness to the ham and risked the doneness of the fish, but I’m sure this is something that they have ironed out for Restaurant Week.

For desserts we were able to try the Vanilla Bean Crème Brulee and the Chocolate Éclairs and Cream Puffs.  I must admit, the only dessert I was excited about trying was the Caramel Apple Cobbler with huckleberry ripple ice cream.

Dessert!

I’m not sure why they didn’t offer it to us to sample,  as it cleary stands out as the star, but I digress.

The Crème Brulee was very good with tons of fresh berries on top.  The chocolate éclairs and cream puffs were good, though nothing to really write home about.  I’m still very curious about that caramel apple cobbler; this is what I definitely would have picked if I was a regular diner this week.

The service at this restaurant is terrific and the food delicious.  I definitely recommend this for Restaurant Week.  I feel for $29 per person you are getting exceptional value, especially if you order the clam chowder and the stuffed shrimp.

The amount of seafood you get just in those two dishes is extraordinary and simply delicious.  We loved the service, staff, and the view of the golf course that was very peaceful.

My only disappointment was not being able to try that Caramel Apple Cobbler with huckleberry ripple ice cream.  If you happen to get it please let me know if it’s as yummy as it sounds.

By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

Enjoy the chef’s three-course tasting menu for $39 per person.

• First Course (choice of):
  • tortilla soup: roasted chicken, avocado, crisp tortilla
  • hermosa salad: baby greens, candied pecans, maytag blue cheese, mixed berries, berry vinaigrette
  • crisp calamari : red onion, baby squash, citrus aioli

• Second Course (choice of):
  • scallops: quinoa pilaf, baby vegetables, garden herbs
  • roasted jidori chicken: basil mashed potatoes, glazed baby carrots, tomato confit, sweet onion jus
  • brandt farm natural flatiron steak: roasted red potatoes, summer squash, san joaquin cheddar, red wine bearnaise

• Third Course (choice of):
  • peach cobbler: vanilla bean ice cream
  • “almond roca”: crisp toffee, almond cake, marcona almond ice cream

A stunning setting

Highlights of meal:

The glory of Executive Chef Jeremy Pacheco’s menu is that many of the item’s ingredients were grown right on property in the Hermosa inn’s one-acre organic garden… located just steps from the restaurant’s kitchen. You can’t get much closer than that when it comes to garden to plate dining.

The Hermosa salad – a bed of baby greens tossed with candied pecans, Maytag blue cheese crumbles, mixed berries and berry vinaigrette – is delicious complexity bite after bite. The mild berries are a sharp contrast to the bold cheese.

I also love the added surprises in the traditional calamari appetizer. Red onion and baby squash are mixed among the tentacles and ringlets, and the citrus aioli will make your taste buds tingle.

The best part of my entree – the roasted jidori chicken – was the basil mashed potatoes. I had never considered this combination, but the powerful flavor of basil brought the starchy sidekick to a whole new level of sophistication and taste.

Though not included in our tasting menu options, I highly suggest you order a side of the truffle scented macaroni and cheese. This rich and earthy side dish is worth every calorie.

Carnivorous Hubby ordered the Brandt Farm natural flatiron steak, and while this cut can be easily overdone, especially for a red-in-the-middle kind of guy like Hubby, it was juicy, tender and cooked exactly to our request.

Far be it for me to ever pass up dessert, and I’d have been gravely disappointed had I done so at LON’s. The almond roca – an almond cake topped with macrona almond ice cream – is a dynamic duo of salty and sweet flavors.

An Arizona original

Any disappointments?

Though the basil mashed potatoes were a flavor powerhouse, there were many other conflicting flavors on the plate that all seemed to be fighting for my attention. While I loved the glazed baby carrots, I felt that the sweet onion jus and tomato confit (each delicious in their own right) were competing a bit much with the mashed potatoes.

Best part of the value?

The value is clear when you consider the high level of service and personal attention you receive at LON’s, not to mention the masterfully created and perfectly presented dishes that come straight from the hearts of LON’s innovative chefs.

Additional thoughts on service and ambiance:

LON’s, of course, pays homage to Lon Megargee who once called this ranch-house-turned-boutique-hotel home, and the trip back in time in and of itself is worth a visit to this hidden treasure. It is hard to be disappointed by anything here, and your next visit will remind you why LON’s a Valley favorite.

LON’s at the hermosa

Hours of Operation:

Breakfast: Daily, 7:00 a.m.-10:00 a.m.

Lunch: Monday through Friday, 11:30 a.m.-2:00 p.m.

Dinner: Nightly, 5:30 p.m.-10:00 p.m.

Brunch: Saturday and Sunday, 10:00 a.m.-2:00 p.m.

http://www.hermosainn.com/lons/

5532 North Palo Cristi Road

Paradise Valley, AZ 85253

602-955-8614

By Kristi Trimmer, Guest Blogger, Foodies Like Us

ARW Special:

$39/person for three-course dinner.

First Course (choice of):

• Heirloom Tomato Salad with Barley Buzzed Cheese, Baby Arugula, Nectarines, Pearl Onions, and Olive Oil
• Cannellini Bean Soup with Artichokes, Cherry Tomatoes, Yellow Corn, Duck Confit, Brussels Sprouts, and Watercress
• Roasted Scallop and Wild Boar Pierogi with Crispy Pancetta, Preserved Lemon, Dijon-Shallot-Mushroom Jus

Second Course (choice of):

• Australian Barramundi with a Dungeness Crab Pancake, Scallion, Baby Shiitake, Toasted Coconut, and Sweet Curry
• Berkshire Pork Tenderloin with Maple Scented Belly, Duck Fat Potatoes, Plum & Peach Salad, accented by Carrot Velouté
• Grilled Hanger Steak with a Braised Oxtail Sandwich, Baguette, Au Jus, Giardiniera, Roasted Cauliflower

Third Course (choice of):

• Créme Brulee accented with Caramelized Sugar and fresh Raspberries
• Flight of Sorbets: A Selection of Three House-made Fruit Sorbets Infused with Wine
• Chocolate Pot de Créme: Kahlua-Hazelnut Cream with Cocoa Nibs

Highlights of the Meal

I was able to taste a little bit of everything that was on the menu for Restaurant Week. Needless to say, my palate will never be the same. The Roasted Scallops with Wild Boar Pirogi was nothing less than a symphony of flavors coming together to create an amazing first impression. The Berkshire Pork Tenderloin was perfectly accented with the star of the show – the carrot velouté. This rich creamy sauce had undertones of shallots and a sweet earthy richness that blew my mind.

Delicious Scallops

The Cannellini Bean Soup was perfectly cooked down and the earthy-richness of the broth was enhanced from the sweetness of the Brussels sprouts and duck confit. It felt like a dish that Mom made – very comforting and filling.

Cannellini Bean Soup

For the entrée course, I was a big fan of the Berkshire Pork Tenderloin with its smoky flavor, nice crust, and perfectly accented by the carrot velouté. I loved that velouté so much, that the chef sent me home with some.

Pork at Cork!

The Australian Barramundi with a Dungeness Crab Pancake had a fresh, not over powerful flavor, which is great for the end of summer. The crab cake definitely had the crab as the main focus, with very little filler. This was an excellent piece of fish!

Meaty Crabcake

I have to admit, I love dessert. I tried each of the three that were presented and had a hard time putting my spoon down. The sorbets were infused with wine: Honeydew with Sauvignon Blanc, Raspberry with Merlot, and Watermelon with Champagne. The Chocolate Pot de Crème is perfect for the chocolate lover – quite delectable. The Crème Brulee was rich and creamy accented with caramelized sugar.

Fantastical Creme Brulee

This meal was top-notch with each course beautifully presented. The sommelier paired our dinner with a bottle of Niederosterrich Hirsch Gruner Vetliner, that had a light crisp grapefruit profile. With dessert, he presented us with a Taylor Floodgate ten-year Tawny Port that was so smooth and delicious.

Disappointments

My only disappointment is that Cork is quite a distance from my home. If I lived closer, this restaurant, with its amazing staff and owners, would soon by my home away from home.

Best Part of the Value

As a meal for restaurant week, I would order the Roasted Scallop, the Berkshire Pork Tenderloin, and finish this wonderful meal with the Chocolate Pot de Crème. My friend would do a completely different setup with the Cannellini Bean Soup, the Australian Barramundi, and the Flight of Sorbets. The value is really amazing as these meals are first rate and the ingredients were incredibly fresh with distinct flavor profiles.

Service/Ambiance

Perfect mood lighting with soulful music that was not too loud, created a warm inviting ambience. Cork is a great place to bring that someone special in your life. I was impressed with the cork menus and coasters, too. They recycle all of their menus and paper products to lessen their carbon footprint. The staff and owners were the real stars of this night. They made us feel welcome and part of their family. I cannot wait to go back again.

Cork

4991 S. Alma School Rd. Ste 1

Chandler, Arizona 85248

480.883.3773

www.CorkRestaurant.net

Hours:

Monday: Closed

Tuesday-Saturday: 4pm – 10pm

Happy Hour: Tuesday-Friday 4-6:30pm

Sunday Brunch: 10am – 2pm

Sunday Dinner: 4pm – 9pm