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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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!

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.

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

By Erin Forney, Guest Blogger, Foodies Like Us

First Course (choice of): $29.00 pp

Chile Ancho en Nogada: Smoked Chicken Picadillo, Salsa Verde, Pomegranate Nogada

Quesadillas Barbacoa de Res: Braised Short Rib, Corn Masa, Queso Gouda, Salsa de Tres Chiles, Creme de Aguacate

Tostaditas de Atun: Ahi Tuna, Sweet Potato, Chile Morita Aioli, and Granny Smith Apple

Second Course (choice of):

Callos de Hacha a la Plancha: Seared Sea Scallops, Colache, Chile de Arbol Mignonette, Tempura Avocado

Filet de Puerco al Achiote: Grilled Pork Tenderloin, Chorizo Chiliquiles, Crema and Piloncillo

Codorniz a la Talla: Adobo Marinated Quail, Papas Cambray, Grilled Red Onion, Habanera Vinaigrette

Huarache de Verduras Asadas: Masa, Black Beans, Grilled Vegetables, Menonia and Frisee Salad

Third Course (choice of):

Torta de Chocolate y Crema de Vanilla: Chocolate Torte, Vanilla Bean Cream, Cacao Nib Crisp

Cinnamon Churros: Warm Mexican Donuts, Cajeta, Chili Chocolate Fondue, Cream Cheese Natilla

Flan de Coco: Coconut Flan, Cinnamon Tortilla Crisps, Pan Flashed Mango

Highlights of the meal:

If you’ve ever been to the Fairmont Princess resort, you know that it’s big. Larger than most resorts I’ve been to in Scottsdale and it’s very spread out.  It’s so big, that you may not know that there are three different choices for fabulous dining within the resort.  La Hacienda is one of them and is a short walk from the main entrance.

My husband and I visited La Hacienda for the first time last weekend to preview their Arizona Restaurant Week 2010 menu. From September 18^th to September 26^th they will have a special three course menu for only $29.00 per person.  It is quite an amazing menu.

Upon entering I immediately noticed the décor, very old world Mexico.  Beautiful wooden tables adorned the dining room with over-sized chairs that had handsome upholstered cushy chair backs.  Fireplaces, candelabras, and ambiance…it made me feel very comfortable.

Tequila lovers unite at La Hacienda.  They have over 120 different brand of tequila at their bar.  They also have a resident tequila goddess, Danielle, who is a tequila expert and can help select the perfect choice.  We had two tequila flights while we were dining.  Tequila take off commenced with a flight of Blanco tequila which had been distilled three times and an Anejo flight to follow.

Danielle made a wonderful spicy tomato drink called sangrita that was a between course palate cleanser. This palate cleanser was so delicious I seriously wanted to dip a tortilla chip in it.

Our starters were impeccable, we were so happy about the choices we made.  The Tostaditas de Atun were my favorite.  Its hard to go wrong with sushi grade ahi tuna on top of a fresh fried sweet potato chips with chile aioli and jicama slaw!  It was just so delicious and I could really taste the distinct flavors of each item with each bite. The short rib quesadillas were my husband’s favorite pick.

They looked like empanadas, so our server Will explained that true Mexican quesadillas look just like empanadas.  No qualms here, I love meat and cheese stuffed inside deep fried dough.  They were topped with pickled vegetables and an avocado cream sauce-delicious!

For the entree course, we had four choices, including a vegetarian option.  We chose the Callos de Hacha a La Plancha (seared scallops) and also the Filete de Puerco Al Pastor (pork tenderloin chilaquile w/chorizo).

No disappointments on the entrees either. The scallops were tender, slightly salty and perfectly cooked.  Paired with a yummy sautéed corn salad with garlic, the scallop dish was just perfect. The highlight upon that plate for me was the tempura avocado. Yes, that is correct, they tempura battered and flash fried the avocado section. It was unbelievably decadent, crunchy and creamy all in the same bite.  The pork tenderloin chilaquile was just outstanding.  The tostadas tasted homemade and the cheesy chorizo mixture between layers was tasty.  The pork tenderloin slices on top were flavorful and cooked to perfection with a light pink center.

For dessert the churros took the win for sure.  This is an item that I would order over and over again, every single time I visit.  They were warm and crunchy at first bite, yet soft and chewy in the center.  The churros were generously covered in cinnamon sugar with 3 dipping sauces to choose from.  A definite restaurant week must try!  The chocolate cake was delightful as well. However, it is a true Mexican style chocolate cake, so it has anise in it which gives it a licorice flavor.

Service/Ambiance:

I was highly impressed with the friendly, attentive service at La Hacienda as well as the extraordinary food.  Just a note to the reader, the portion size you will get at restaurant week will be slightly smaller than the portions shown in these pictures. If you’re making reservations for Arizona Restaurant Week now, I suggest you add La Hacienda to your list.

La Hacienda by Richard Sandoval

7575 E Princess Dr
Scottsdale, AZ 85255-5802
(480) 585-4848

http://www.scottsdaleprincess.com/dining-activities/la-hacienda

Dinner: 5:30 – 9 p.m. Sunday, Monday, Wednesday and Thursday

Dinner: 5:30 – 10 p.m. Friday and Saturday

Closed Tuesday

By Chris Schirm, Guest Blogger, Foodies Like Us

Arizona Restaurant Week Special

The restaurant week special will be $29 for a choice from the following three courses.

Starter course:

1) Arugula and Frisie Salad with Young Beets, Humboldt Fog Cheese, Beef Reduction, and Crushed Pistachio Yuzu Vinagrette

2) Summer Squash Vichysossie with Bulls Blood Beets, Rosemary and White Truffle Oil

3) Coconut Yellow Curry Bisque with Cilantro-Mint Rock Shrimp, Basmati Rice and Thai Basil Oil.

Entrée Course:

1) Asian Glazed Meatballs on Creamy Goat Cheese Polenta with Chinese Long Beans

2) Seared Ling Cod on Shiitake Mushrooms, Golden Tomatoes, Potatoes, Haricot Verts, Slivered Almonds and Leek Puree

3) Petite Thai Style Hangar Steak with Blistered Cherry Tomatoes, Pickled Red Onion, Candied Rice and Red Curry Emulsion

Desert Course:

1) Foie Brulee with Sea Salt and Summer Peach Chutney

2)Lemon-Rasberry Meringue with Rasberry Coulis

3) Dulce de Leche Cheesecake Brownie

Highlights of meal:

Perhaps the greatest excitement of going to House of Tricks is not the amazing down home feeling mixed with a delicate divine decadence, but the masterful creativity of flavor and ingredients that are presented via a white plate to your senses.  In no other place in the Valley (save Quiessence and Kai) have I ever read a menu like House of Trick’s like I read a James Patterson thriller…my eye’s poured over and over the words wanting to see what will happen next.  Thankfully, for myself and my wonderful guest, my mother Joanne Schirm, we didn’t have long to wait.

The Summer Squash Vichyssoise with Bull’s Blood Beets, Rosemary and White Truffle is served cold and a delight to enjoy.  The first taste that hits your senses is the strong taste of the rosemary then calmed by the delicate taste of the white truffle oil and bull’s blood beets. A great wine to pair with the vichyssoise is the Cescon Pinot Grigio.  The freshness of the Cescon balances the slight bitterness of the soup perfectly while at the same time leaving your mouth refreshed and invigorated for the next mouthful.

For the second course we were presented with the Seared Ling Cod on Shiitake Mushrooms, Golden Tomatoes, Potatoes, Haricot Verts, Slivered Almonds and a Leek Puree. The first thing that is amazing about this dish is its presentation.  The cod has a beautiful golden crispy skin and brings to light the sheer white of the meat setting upon the bed of potatoes, shiitake mushrooms and haricot verts, topped with the golden tomatoes with the leek puree in an elegant stream across the plate. The first taste to hit your mouth with this dish is the leek puree that gives a relaxing balanced beginning. The next thing that you notice is the pleasant saltiness of the skin of the cod that brings the subtlety of the meat to your tongue.  Finally, you get the crunchiness of the haricot verts with the subtle shiitake mushrooms and potatoes.  This is the first fish dish in a very long time where I actually wanted to have more skin on the meat. This is another great triumph for Executive Chef Kelly Fletcher for the 2010 Restaurant Week.

Any disappointments?:
The only disappointment of the tasting was that we did not get taste each of the menu options, particularly the Petite Thai Style Hangar Steak with blistered Cherry Tomatoes, Pickled Red Onion, Candied Rice, and Red Curry Emulsion. Additionally, due to circumstances out of anyone’s control the House of Tricks pastry chef was not available the night we visited. So we did not get a chance to sample the deserts of Restaurant week.

However, for those who cannot wait until Restaurant Week to visit the treasure of Tempe that is the House of Tricks, I would highly recommend the Key Lime Pie for desert.  Just to put this dish into context, I have not had a Key Lime Pie in YEARS! This is due in part because I do not have a giant sweet tooth, but mainly because every Key Lime Pie I have ever had has given me the cheek puckering sourness to hide the fact of its simplicity. However, the House of Tricks Key Lime Pie is modest, not overpowering and swoons the flavor onto your tongue like the delicate dip of a tango dance…strong and romantic but not overpowering. It is the perfect end to a food coma inducing meal or perhaps the beginning of a wonderful rest of the evening.

Best part of the value?
The ambiance of having a marvelous meal in a cozy home environment in the middle of Tempe that includes truffle oil, delicious perfectly crisped cod, and an amazing desert. The feeling you get when you have a meal in House of Tricks is like having your own personal professional chef at your own home and I will definitely be going back during restaurant week.

Name of Restaurant: House of Tricks
Hours of Operation: Monday – Saturday

Lunch 11AM to 4PM
Dinner 4PM – 10PM

Hours of Tranquility
4PM – 6PM
Bar Open Until Midnight
Closed on Sundays
Phone: (480) 968-1114
Address: 114 East 7th Street, Tempe, AZ 85281-3711
Website: http://www.houseoftricks.com <http://www.houseoftricks.com/>

By Susie Timm, Chief Operating Foodie

Arizona Restaurant Week Review: Bourbon Steak at the Fairmont Scottsdale Princess

ARW Special:

$39/person for three-course dinner.

First Course (choice of):

• Roasted Lobster and Corn Bisque
• Day Boat Scallops
• Endive Salad with Blue Cheese, Pomegranates, Bosc Pears and Pecans

Second Course (choice of):

• Kobe Flat Iron Steak
• Petaluma Farms Chicken Breast
• Alaskan Halibut

Third Course (choice of):

• Banana Panna Cotta
• Seasonal Berry Parfait with Frozen Fage Yogurt
• Macallan 18 Year Butterscotch Pot de Creme

Highlights of the meal:

As I’ve written in other reviews of Bourbon Steak, I simply love this place. The food is incredible. Each dish is more impressive than the last.

We sampled a taste of everything on the Arizona Restaurant Week menu. The roasted lobster and corn bisque had a strong corn flavor and somehow managed to be sweet, salty and spicy. It had a lovely fall flavor profile filled with spicy apples.

We enjoyed the scallops with cauliflower and fava bean succotash, almonds and light passion fruit vinaigrette.  The endive salad was earthy and “crazy good” as my husband described it. The blue cheese really made the flavors pop.

For the entrée course the standout for me was the Kobe Flat Iron Steak. It had a magnificent charcoal flavor and I could have cut it with a butter knife, it was that tender. My husband enjoyed the halibut that was served over wild arugula and basis coulis with pickled pearl onion and tomato water. The chicken breast was tender and the bacon Brussels sprouts were a perfect salty side dish to offset the sweetness of the squash puree.

For dessert, we enjoyed the banana panna cotta with its rich, caramelized bananas, and the delicious beignets served with a butterscotch pot de crème. The very best dessert however was the berry parfait with frozen Fage yogurt. It took yogurt to a whole new level for me.

We really didn’t want to stop eating any of the dishes we were presented with. Everything had strong flavor profiles and exquisite preparation.

The sommelier came by our table and paired a variety of wines (not on the ARW list) with our meal. From a Chardonnay from Burgundy to at 2000 Vita Nova Reservatum, all the wine pairings made the evening even more special.

Disappointments:

Call me Polly Anna if you wish, but I truly heart Bourbon Steak. My only disappointment is that I didn’t have more than one stomach available to eat every bite.

Best Part of the Value:

As a meal for restaurant week, I would order the lobster/corn bisque, the Kobe steak and the berry parfait. The value is incredible as all the ingredients are top notch and incredibly fresh. As a matter of fact, I am going to book a dinner during ARW at Bourbon Steak just to taste this menu again.

Service/Ambiance:

Our server Nick was passionate about food as he described each detail with a glint of happiness in his eyes. He was prompt and executed the service flawlessly. The ambiance at Bourbon Steak is sleek and refined. As is the food.

Bourbon Steak at the Fairmont Scottsdale Princess

7575 E Princess Dr.

Scottsdale, Az 85255

480-513-6002

Monday-Saturday, 5:30-10:00 PM

www.michaelmina.net/restaurant.php?restaurant_id=6

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 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