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 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.

By Gordon Parlova, Guest Blogger, Foodies Like Us

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

Kahlua Ice Cream: Brilliant!

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

Rum raisin ice cream and daiquiri

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

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

Lee Turner, proud owner

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

http://leescreamliqueur.com/

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

By Molly Cerreta Smith, Guest Blogger, Foodies Like Us

NoRTH restaurant week special:

September 18 through September 26, 2010

KIERLAND

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

Starter: Zucca Chips (one to share)

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

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

Romaine Hearts: “Classic Caesar”, Parmesan Reggiano

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

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

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

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

Salmon with Roasted Squash, Sweet Onions, Spinach*

Chicken Parmesan with Fresh Tomato & Butter Rigatoni

Mmmm, Chicken Parm

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

Delish Hazelnut Chocolate Cake

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….

These fritters are a must!

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.

Amazing shrimp fettuccini!

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.

By Chris Schirm, Guest Blogger, Foodies Like Us

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

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

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

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

Salad bar samples

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

A vegetarian's worst nightmare

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

Save room for the Papaya Crème!

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

Being served some sausage and chicken

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

As Homer Simpson put it, Ahhhwwwwwwh...Drool

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

Due to popular demand, here are the recipes for the Guacamole and Margaritas we tried at our Gastronomics class on July 10th. Thank you to Chef Mel and the staff at the Four Seasons for an amazing event!

Guacamole

Ingredients

4  Ripe Avocados

1  Roma Tomato, diced

1  Small Red Onion, diced

1  Jalapeno, deseeded and diced

½ cup  Cilantro, chopped

2  Limes, juiced

1 tsp Ground Cumin

1 tsp Fresh Ground Black Pepper

Kosher Salt to Taste

 Method

Take the avocado cut across the center and split in halves.

Take the pit out and take the avocado out of shell using a large spoon.

Place in a mixing bowl and add juice of lime.

Incorporate together using a large spoon to break up the avocado.

Then add the rest of the ingredients and season to taste

Margaritas

Hibiscus Flower

1½ oz Don Julio Blanco

½ oz   Hibiscus Syrup

½ oz   Lime Juice

½ oz   Cointreau Liquor

Garnish with a Lime

Amante Picante

1½ oz Don Julio Blanco

½ oz   Agave Nectar

½  Lime, juiced

2   Cucumber Wheels  

5   Cilantro Leaves

5 drops  Green Chile Tabasco

Top with Margarita Mix

Garnish with a Lime

Paso De Vida

1½ oz Corralejo Reposado

½ oz   Agave Nectar

½ oz   Cointreau Liquor

1 oz    Grapefruit Juice

½ oz   Lime Juice

Pinch of Paprika

Garnish with Grapefruit and Lime

By Susie Timm, Chief Operating Foodie

I’ve been coming to Scottsdale on vacation since 1980 (and I’ve lived here since 1992) and I’ve seen Sphinx Ranch and their alluring “Famous Date Shakes” sign so many times that I became desensitized.

However, after Ron Vance, their director of marketing was kind enough to invite me in for a date (ha!) my ice cream endeavors will never be the same again.

The ranch's cuteness makes it easy to find!

Christa Oyer and I dropped in on Vance a couple of weeks ago to get the inside scoop (what’s with my puns today?) on date shakes.

Ancient folklore (ok Wikipedia) said date shakes came from California in the late ‘20s.

The folks at Sphinx Ranch have been cranking them out for decades as well.

Sphinx ranch opened in 1951 and their location on Scottsdale Rd just south of Oak has been there since the early 1990’s.

They have a Medjool date grove outside of Yuma and another one near Gila Bend. They also source the rare “black sphinx” dates from a grove in the Arcadia district.

Vance came on a little over a year ago to help the owner revamp Sphinx’s image as just another place for dates and to help promote the massive amounts of delicious dried fruits, nuts and other treats they sell.

Gift platters of dates, chocolates, and other dried fruits

Sphinx has a very impressive collection of local Arizona Wines as well as honey, salsa and lots of other specialty treats. They can put together fabulous wine and gourmet food gift baskets.

A vast array of local deliciousness

They have a modest walk-in business and a mail order following.

Sphinx has been actively marketing their date shakes in Old Town Scottsdale during the height of tourist season. I like to think they’re “pushing” shakes sort of like cocaine. Well, that might be a bit overdramatic, but these shakes are highly addictive!

During the high season, Sphinx has been known to churn 40+ shakes/ day. Vance said he has customers who come in multiple times/week to get their fix.

At this point Christa and I were thinking, “Ok man, bring on these shakes! Less talk more action!”

Vance scooped out some low fat vanilla and paired it with fresh dates and milk. He whipped it into a frenzy in their blender and voila! The date shake.

Where it all happens...

Vance said, “Dates work really well in shakes; they are perfect for the summer heat!”

Upon trying the date shake, Christa was very exuberant in her amazement at how yummy it was!

She’s normally a “chocolate only” person, but Sphinx has made a believer out of her.

Her reaction to a date sans shake was “meh,” but in the milkshake it was AWESOME.

Cheers!

I was also a big fan. The texture reminded me of an Oreo shake and it was sweet, but not overpowering.

Good thing Sphinx Ranch is located about 5 minutes south of my office.

A few other date factoids you may not be aware of:

• Dates are a great source of dietary fiber.
• They have the highest concentration of polyphenols (antioxidants) among dried fruits.
• Dates are a perfect energy boosting snack.
• Dates are one of the best natural sources of potassium.

So the moral of this yummy tale is that date shakes are nutritious and that Christa and I are capable of rationalizing any behavior as healthy.

After trying their date shake, you'll want to hug the camel, too!

Get over to Sphinx, get yourself a shake. You’ll thank us later.

http://www.sphinxdateranch.com/

By Susie Timm, Chief Operating Foodie

Looming sushi tower

I love sushi. I love sashimi. I love sushi rolls. I love hand rolls. I love crazy weird cream cheese filled fried stuff. I love it all.

Of course, I also love steak. Filets, rib eyes, NY Strip. I also love it all.

When I first saw Roka Akor open on Scottsdale Road, it didn’t occur to me that they would offer sushi and steak and lots of other delectable bites in between. I am glad I saw the err of my ways!

Jay and I settled into a feast at Roka Akor a few weeks ago and it’s not one I have soon forgotten.

I was really excited to see that Roka offers a price range that suits every foodie. For instance, their Izakaya menu is small plates and small prices (under $10). Starters and soups range between $4-$14. Sushi or Sashimi ranges from $8 to market price and entrees from $16.50 to market price.

We started our meal with Roka’s signature appetizer, the butterfish tataki with white asparagus and yuzu. It literally melted in my mouth. I really enjoyed the salty, spicy and rich flavor combination. I paired it with a glass of sake and could not believe how crisp and balanced it made the entire dish.

Butterfish delights!

We also sampled the beef tataki with its tasty spicy chili ponzu sauce, though for me, the butterfish really reigned supreme in the tataki category!

Next, we tasted a HUGE sampling of sashimi and sushi. From blue fin tuna to salmon goma to their soft shell crab roll.  Each taste was different from the next. I found the blue fin tuna to be exceptionally fresh and tasty. We sat at the sushi bar and were able to interact with Executive Chef Ce Bian and Sushi Chef Joe Chan.

Quite the sushi boat

We loved the chance to ask lots of questions and witness some of their stellar knife skills first hand!

Chef Chen has his way with ahi

Next we tried Robata grilled scallops and Madagascan Tiger prawns. The scallops were grilled with a crispy charcoal flavored outside and were silky inside. The Tiger prawns were served on a yuzu and citrus peel base and were quite possibly the most interesting presentation of the evening.

Madagascan Tiger Prawns that roamed the earth

The next two dishes were both made on the Robata grill and received high marks. The grilled tenderloin with truffle broth was tender and flavorful. The pork belly had a sweet glaze and was accompanied by Daikon radishes, chives, wasabi and golden beets. It was layer after layer of intense flavor.

Perfectly seared tenderloin!

But wait, there’s more. In fact, my absolute favorite two items of the night. Grilled asparagus and grilled sweet corn. Awwwwwwwwwww yea. Seriously. I am on a never-ending quest for perfect asparagus. I think I may have found it! This stuff was excellent. And the corn! Oh my! It had garlic butter oozing from every kernel. I have actually had food fantasies about this corn since our dinner. It reminded me of the corn festivals I attended as a kid in Wisconsin. Charcoal grilled, smoky flavor and dripping with butter. Happy sigh.

Asparagus Bliss

I was wrapped in my sweet corn haze and they brought out a plate of sweets for us to sample. I loved the orange-banana cake and the mango cake. Both were light and a lovely finish to the evening.

A dessert tray fit for a queen! (me!)

Roka Akor is now open for lunch from 11:30-2:30 Monday thru Friday. Which of course means easier access for me to have sweet corn. And sushi. And steak.

Try this Scottsdale gem with Foodies Like Us on May 13 as we present: A taste of Japan: Sushi, Shochu and Sizzle! Click here for more information!

By Susie Timm, Chief Operating Foodie

As my birthday month comes to a close, I am struck with a sense of reflection about the past 31 years. Of course, now that I own a business that is based on food, much of this reflection is related to various food journeys I have taken both in Phoenix and nationwide.

When I was a child, my mother did not cook dinner at home on Friday, Saturday or Sunday. Needless to say, we ate out.  A lot. I learned my appreciation for independent restaurants and of course, culinary adventures from my parents. A few years ago, my parents and I sat down and started counting the number of restaurants in Phoenix that we had eaten at. We lost count when the number reached 300.

Out of 300 Phoenix based restaurants, there are a myriad of foodie experiences that I remember vividly. Sadly, many of the restaurants that I loved over the years have closed their doors in the recent past. A few that hold incredible nostalgic value for me that are no longer with us are: Soma Café, Tapino Kitchen and Wine Bar and the iconic Pischke’s Paradise.

When I discovered The Dragonfly Café, located at Mountain View and Via Linda in North Scottsdale, I had no idea that a little piece of my foodie past was about to be reincarnated!

A view from the front...

This cozy café is located at the Scottsdale Mercado center next to Goldie’s Sports Bar. Owners Jene Shaffstall and Ann Pepper have been steady figures in the Phoenix restaurant scene for over 30 years. Little did I know, that these two have a long history with Pischke’s. Jene worked for Chris Pischke for 16 years and Pepper worked with Pischke for 13 years. I was elated! Perhaps I would once again taste the food of my college days that brought me so much satisfaction!

A busy Saturday morning at The Fly.

They opened in October of 2008 with a new menu that is full of old favorites from Pischke’s as well as many dishes with Jene’s unique flair.

I settled in on a bright and sunny Saturday morning at their bar that’s in the back of the café. Pepper (who is a character in the very best way!) kept me company and regaled me with tales of the Scottsdale restaurant scene of yester year.

I eagerly ordered my first course, the homemade shrimp chowder. It arrived piping hot and frankly; it was a meal in itself. It was so full of shrimp, poblano, and corn that I could have eaten it with a fork. I am always annoyed when I order a cup of chowder and the restaurant skimps on the seafood. Oh no. Not here. The chowder has a steady, slow burn that electrified my taste buds. The chowder is a shrimp-filled bowl of creamy, spicy intensity!

Spicy Shrimp Chowder Mania!

Since I was on my Foodie Nostalgia Tour 2009, I decided to be brave. I batted my eyelashes and asked Jene if he would recreate my favorite burger of the mid-nineties. “The Drinkwater Burger.” Straight off the Pischke’s menu. He quickly consulted one of his cooks who worked at the old restaurant, and the two of them remembered the recipe. I was giddy!

Behold! The Drinkwater Burger!

The Drinkwater Burger holds a special place in my heart for a couple of reasons. First, as a starving Sun Devil, my college friends and I would find ourselves at Pischke’s almost weekly and we shared a lot of laughs over those burgers. Second, I am a fan of Herb Drinkwater, Scottsdale’s beloved mayor during the 80s. I always felt honored to eat a burger named after a man whom I respected so much. I have a degree in Politics, and I am a foodie. Surely, you see the connection?!

My burger arrived. It looked exactly like the burger from my college dreams. Served on buttered sourdough bread, this burger was jam-packed with flavor. The meat was mixed with lavosh, onion, and egg and had a meatloaf consistency and taste. It was topped with mozzarella cheese and marinara sauce. I bit into it. A small symphony started playing in my mind. I think they were playing the ASU fight song?

I was so happy. I hope this review compels Jean to add it to the Fly’s menu as I am sure hoards of Foodies will flock in to try this culinary delight…Perhaps he should rename it the “Foodies Like Us” burger? Just a suggestion.  Needless to say, I am 100% certain that the other ½ lb burgers (five on the menu!) are equally delicious.

The burger was served with spiked cottage cheese, a spicy mixture of jalapeno, radish, green onion, yellow onion, garlic powder and Lawry’s seasoning. I am a huge fan of cottage cheese. Most restaurants seem to have taken it off their menus as a side item. I find this very unfortunate and am always pleased when I find it on a menu.

Spicy, creamy spiked cottage cheese

Next, Pepper brought me a taste of their Orzo salad. It had a hint of dill and was made with feta, cherry tomatoes and cucumbers. The dressing was a light blend of oil and lemon. It rivals the spiked cottage cheese as a cold side item!

I was entering food coma zone 1 at this point, but could not say “no” when Pepper brought me a piece of homemade bread pudding and Jene’s chocolate pudding.

Let’s discuss the bread pudding first. Typically, I am not a fan. Most bread puddings I have tasted are soggy, and goopy. I was delighted to discover that Jene’s bread pudding was made from their day-old cinnamon rolls, homemade caramel and was topped with chocolate covered raisins! Wow! It had an eggy, French toast flavor that was sweetened by the caramel. I found myself looking forward to each bite and making sure I tasted a raisin as well. I was in bread pudding heaven. It will be hard to find another one of this caliber.

Delicious bread pudding!

The homemade chocolate pudding had a silky and rich flavor that was simply decadent. Jello pudding would cower and hide from the Fly’s pudding if they were ever in a cage fight. I’m just sayin’…

This family-owned restaurant is open Tuesday-Sunday for breakfast and lunch and Wednesday thru Saturday for all three meals.

The most expensive item on the menu is an $18 eight-ounce filet mignon. The prices generally range from $5-$12 and the quality is superb.

I look forward to many years of meals at the Dragonfly. In my next 30 years, I will probably surpass 500+ restaurants in Phoenix and here’s hoping the Dragonfly sticks around for all of them!

A meat paradise opened within the last 9 months in Scottsdale and I knew I was destined to enjoy.

The original taste of Southern Brazil makes its home in the US in the form of Churrascarias (Brazilian Steakhouses). There are various independently owned restaurants of this type around the country. Typically, I am “anti-chain” but I made an exception for Fogo De Chao. I am very, very glad.

Where the magic happens.

A little history for you (according the menu that Fogo let me hijack on my way out) “In Rio Grande do Sul, herds of cattle graze the state’s vast pastures providing Brazil with meats for the famous “Churrasco” barbecues-a centuries old “Gaucho” tradition. In the olden days, Gauchos pierced large pieces of meat and slowly grilled them over flamed pits.” Mmmm… I can see myself hanging out with the Gauchos and eating meat off the sword. What a life.

Eric and I invited two couples to join us and we embarked upon our meat goodness tour 2009.

We (Eric and I) had experienced the joy of Fogo a few months prior and were very enthusiastic about sharing this with Matt, Kristi, Erin and Jeremy.

The ladies.

The men.

We were seated in a small section of the dining room off of the main room. The server was very pleasant and festooned in his Gaucho gear. There’s just something about a man wearing short pants… He explained the concept of Fogo. Get up; eat off of the fabulous salad bar. When you’ve had enough roughage, flip the small coaster next to your water glass from “red” to “green” and behold the meat. 

Fifteen different courses. Yes. I said fifteen. Here’s a quick list to get your taste buds moving:

Prime Sirloin, Garlic Prime Sirloin, Filet Mignon, Bacon Wrapped Filet, Top Sirloin, Bottom Sirloin, Prime Rib-Eye, Leg of lamb, Lamb Chops, Parm Crusted Pork, Pork Ribs, Bacon Wrapped Chicken, Chicken Legs, 2 types of Pork Sausage.

Hungry yet?

We all trooped up to the salad bar and loaded up our plates with antipasto, cheese and salad. I am a fan of anything that’s marinated, aged or cured. Therefore an entire salad bar filled with cured and smoked meats, cheeses, hearts of palm, artichokes etc. makes me instantly happier.

Cheese and cured meats. Mmmm...

My plate of antipasto. Note--don't eat too much of this or you will not be able to enjoy all the meat!

We noshed on our cold plates, discussed exactly how much meat we planned on consuming and then decided to all ceremonially turn our cards from red to green in unison. We were ready.

In a perfectly coordinated symphony of meat men, three guys in short pants holding swords showed at once. Sirloin and Filet and Chicken Oh MY! Of Course I will have some!

Jeremy admires the Top Sirloin.

They cut. We chewed. Delicious. The filet mignon at this joint is (dare I say it??) unparalleled. I love Mastros for a great filet. However, not much beats meat on a sword cooked over an open flame.

Behold! The joy!

We all finished round 1 fairly close together. We were feeling brave. We only waited a few minutes before flipping our cards to green again.

This time, 4 men arrived with lamb, chicken wings, sausage and the house special cut. Yum!

We all agreed the chicken was a bit funky tasting (too much vinegar) but the sausage was delicious and moist. The house special cut and the flank steak were delightful. I especially like it when I get an “end” so one side has the salt crust that has been caramelized from the flame. The smoky taste combines with the juiciness of the meat and explodes in your mouth.

ROAR! I would like one of these dudes at my house daily.

In a meat whirlwind, our plates were whisked away and replaced with fresh ones. At this point, even the guys started slowing down. We started making meat jokes.

            “Better be careful on the way home; you will end up with a meat DUI.”

            “How much more of this meat-o-rama are we going to endure?”

You get the drift. Still, we trooped on. Some pork ribs and lamb chops showed up. Erin requested more flank steak. Kristi was combining Parmesan cheese and meat on her plate. The men started gripping their stomachs and groaning with primal intensity.

At this point, our eyes started to glaze over and we were sated. I never thought I could reach meat-coma status. But it is indeed possible.

We were offered dessert and coffee but politely declined. I wasn’t certain I could stand one more drop of food or drink.

They bring you some fried bananas, polenta and potatoes. Who cares? Bring more meat!

We said our goodbyes, decided we could do this meat indulgence about once/quarter and decided our next dinner together would be salad only.

Overall, this was a fabulous dinner. The quality and freshness of the meats is second to none. The service was impeccable. They are attentive, polite and truly interested in pleasing their customers. The all-you-can-eat meat fest costs $46.50/person plus tax and tip. I would argue it is worth every penny.

I may not be back soon, but I will be back for certain.  Thanks friends for a memorable dinner. Till we meat again.