When Betty’s Nosh co-owners Phil Denaro and Justin Davis opened their Glendale eatery in 2011, they sought a novel idea to entice diners – “something that people hadn’t heard of before,” Davis says. Since Denaro is an avid fungi fan, the duo thought a mushroom bar might fill the bill.
At most Latin and Mexican restaurants, the guacamole is whipped up in the kitchen behind closed doors. But when you order guac ($12) at The Mission, the server crafts the creamy concoction tableside and lets you weigh in on the heat index – mild, medium or hot.
Healthy eating has become a higher priority for Aaron Chamberlin, owner of Phoenix Public Market Café and sister restaurant St. Francis, since he first opened shop. Leading a local food revolution will do that. So he created “Eat the Rainbow,” a salad/crudité plate ($8.75) that features steamed, roasted, marinated and raw vegetables on a bed of greens, served with three dipping sauces on the side. “The more colorful the vegetables you eat generally, the more nutritious they are,” he says. “We use whatever is in season.”
You can ask Eden's Grill owner Nahren Kawry what spices up the popular Mediterranean restaurant's veggie patty ($13.95), but she won't tell you. "I'm not allowed to say. They're Middle Eastern spices and it's my mom's recipe. She's the cook," Kawry says. Fine by us. You don't need to know the secret ingredients to swoon over these crunchy golden orbs.
For vegetarians, steakhouse menus can be problematic. But not at J&G Steakhouse at The Phoenician, which offers a stunning vegetable risotto that changes with the seasons. In the spring and early summer, chef de cuisine Jacques Qualin cooks up a tasty asparagus risotto ($10) with a twist, veering from traditional Arborio rice. “We wanted to include a little bit of an Asian touch, so we use Nishiki sushi rice,” Qualin says.
You probably don’t expect to see “bone-in” ribs ($13) on the menu of a vegetarian restaurant, but veggie ribs are exactly what you’ll find at 24 Carrots. Fashioned from shredded beets and carrots, fennel, pumpkin seeds, sunflower seeds, walnuts, garlic, onions, and roasted fennel and coriander, the ribs have a crunchy texture and a meat-like appearance from the red beets. After they’re slow-baked and basted, the ribs are griddled with a house-made barbecue sauce of locally-grown tomatoes, mustard, vinegar and a dab of coconut sugar and molasses.
Valley chef Eddie Matney is a well-known carnivore, and given the choice, he’d eat a cheeseburger every day. But when it comes to the menu at Eddie’s House, the chef makes sure there’s a good option for vegetarians at all times. “I always felt that the vegetarian dish should be consistent with the rest of the creativity that goes into our restaurant,” Matney says.
An homage to fresh, seasonal vegetables, the Vegetarian Platter ($18) sports an edible centerpiece: a ripe tomato stuffed with creamy goat cheese, covered with bread crumbs lit up with crushed red chili, fried briefly in canola oil and then finished in the oven and served with onion frizzles. The result is a crunchy mix of sweet tomato and tangy goat cheese that packs a spicy punch.