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

So, a couple of blogs ago Susie wrote that when she told me that she wanted to go to Bourbon Steak at The Fairmont Princess here in Scottsdale, I rolled my eyes and said “Does Scottsdale really need another steakhouse?”  (It’s true I did say and do that).  However, my visit to J&G Steakhouse at The Phoenician changed my mind!

I was with two new and exciting friends that I met this year.  We sat in the lounge, which if you have not seen it in person or on the website is unbelievable! Rich leathers and checkerboard butcher-block polished tables.   Jackie and Shelly are both Foodies Like Us fans and enjoy culinary adventures as much as Susie and I do.

Lounge

Now, let me just say, I would put my experience at J&G in my top 5 of restaurants, not just steakhouses, in Arizona.  Here’s why:

1. The place looks like your rich Uncle’s New York City loft. (Not an onion blossom in sight.)
2. The service is beyond anything we traditionally get in Arizona.  Alicia, our server, was really able to enhance the experience by ensuring that our every need and possible need was taken care of… All with grace and professionalism.
3. The presentation of the food, under the directional lighting, makes it look like its about to sing a solo on a darkened Broadway stage.   (Think “Memories” from Cats)
4. And most importantly, the food.  Oh, the food.  When I took a bite of the Sweet and Sour Pork Belly, I had one of those moments of pure and utter joy.  Similar to the first time I laid eyes on my first titanium PowerBook a few years back.  (I know..I dork out easily)

As you can see from the pictures, we ordered a few appetizers to get a feel for the variety in the menu.  One of my favorite things to do when trying out a new restaurant is to sit in the lounge (or at the bar), order a few appetizers, and get to know the bartenders.  A good trick to becoming a “regular” at a restaurant in relatively few visits is to know the bar tenders.  You walk in, sit down, they know your name and your drink of choice! (Right now for me it’s a St. Germain, Champagne and Soda in a tall glass with ice and a lemon twist..Great summer drink)

Ok..back to the food.  As I already squealed about, the Pork Belly was my favorite.  I think anything that reminds me of bacon immediately shoots to the top of the list.

Next on the list was a Sweet Corn Ravioli with basil butter and Cherry Tomatoes.  They were almost too cute to eat..almost.  Great blend of flavors and as you can see from the picture they were as good as they look.

The Calamari came next, it was also delicious. Light and crispy exterior served with a lemon dip.  For sure, I will order that again.

The Spicy Tuna Tartare with cucumber and black olives was an unexpected blend.  Next time, I think I will start with that one before I order anything else.  The taste is very delicate but definitely something that will appeal to all tuna lovers.

The manager, Michael Shapiro, stopped by a few times to ensure that we had everything we needed.  Great guy, he just moved out from NY (why he would give up the restaurants out there, I will have to find out).  He really understands the service standard that fine diners need here in Arizona and is able to have his team execute it flawlessly.

I will definitely be back.  They have an amazing menu and for the summer, they have a $35 Summer Prix-Fixe menu.  Take a look at their website and when you do visit be sure to say “hello” to Michael and tell him you read about the restaurant on Foodies Like Us!  Click here to make a reservation!

Bon Appetit!

Foodie Jay

I was meeting with Rick Kidder at the Scottsdale Chamber of Commerce last week when a magazine cover caught my eye! It was the most beautiful photo of a burger I have ever seen! As my fellow foodies know, any really good food photos can be a sensory overload. The bun, the cheese, the pickle on top. My mouth started watering immediately

I grabbed the magazine “Where” and shoved it in my bag for further gawking purposes. After my meeting, I raced to the car to call my business partner, J.

            “Dude. What do you know about this Bourbon Steak place and have you SEEN what his burgers look like,” I said.

            “ I have not been there yet Suz, but does Scottsdale really need another steakhouse?” He quipped.

I was sold. I love steak. I love meat of any kind really. But I especially love it when famous chefs try their hand at pedestrian food like burgers.

I quickly convinced J that our next meeting w/ our PR team needed (NEEDED!) to be held at the Scottsdale Princess and more importantly at Bourbon Steak so I could behold Michael Mina’s signature beef burger goodness.

We arrived at 4:30 (thinking the lounge would surely be open) and were dismayed to discover they open at 5. So we headed out to Stone Rose (the swanky bar in the courtyard outside of the lobby). Stone Rose had the front doors open but informed us they weren’t open until 5:30. Luckily for them (we are quite cranky when told “no”) they let us stay and served us with a smile!

We had a productive meeting with Beth Cochran, our super fantastic PR friend, and by 6 PM I was starving and craving meat. You would think I had an iron deficiency or something??

 Anyhow, we headed into Bourbon. (I might have scampered a bit…) The first part of the restaurant is very dark and wine bottles, shelves, candles and bamboo plants seem to be the décor of choice. The hostess seated us in the main dining area which was much lighter and surrounded by windows overlooking the front drive of the Princess.

At 6:15 we were the only patrons in the entire place. A server brought us the menu. I scoured it for the burger of my life. Hmm…nothing. $150 Kobe Steak, $43 Filet…no BURGER??? I summoned the waiter.

            “Um, how do I get one of those burgers?” I asked.

            “You have to sit in the lounge for that…” he replied with a bit of fear in his eyes. (perhaps he could see the glint in my eye and the drool on my lips?)

The nice man relocated us to the lounge. We sipped on some summer cocktails and filled out the clip boards we were given with our burger specifications.

Clipboard you fill out with your burger specs. Make sure to get up and hand it to the bartender...

            We waited. We ordered some drinks. We waited some more. Finally, I asked the bartender if he was also our server. He said yes, and continued to make drinks. *Sigh*

            J decided to design his own lamb burger. I went with the house beef burger. It has sharp chedder sauce, sautéed red onion, shredded lettuce and a “special” sauce. We tapped on the table. They brought us some fries. A trio of paprika, truffle and green onion w/ dipping sauces. Pretty tasty. Compliments of the chef.

3 types of fries--delicious and free. Good combo.

            The manager with the faux hawk came around a few times and asked if we were ok. We asked for his card (in case we wanted to do a burger tasting there at a later date). He brought us water. We tapped the table some more.

            Finally, our burgers arrived. I cut my burger in half (after we did some food paparazzi) and sunk my teeth in. It looked like a reasonable facsimile of the magazine cover. It tasted, good. Not amazing. Not like the picture looked. It was a bit sloppy and messy for my taste. I felt like I was on a Carl’s Junior commercial. The onions were stringy and over cooked. The special sauce was indeterminable, but good. The cheese was more of a sauce than a piece of melted goodness. Hmm….The best part was the sesame seed bun. It was nicely buttered, crunchy and toasted to perfection.

Bourbon Steak's Signature Beef Burger--That bun was AMAZING!

J ordered his lamb burger sans bun (I know, I don’t really understand that either) with a cucumber, yogurt and dill sauce, onion and tomato. I took a bite of J’s lamb burger and it was good.

Bunless Lamb Burger--oh the horror!

Quite heavy on the cumin (which is interesting I would criticize considering my obsession with cumin) but the spice took away from the taste of the lamb.

            We wrapped up the meal and headed to our homes. On my way back to my house, I started thinking that $14 for a burger that came with slow service was really not that amazing. I also realized that food photos don’t define the actual taste of said food. I also realized that I have high service and quality expectations and yet again, this recession has caused restaurants to under staff so much, that those expectations are not being met.

            The moral of this burger story is famous chefs can cook and create some truly fantastic food. However, if the service is not up to par, it can flavor the entire experience.