Cozy and cost-effective, this Scottsdale deli-market hybrid is all locavore, all the time.
Go ahead and accuse Richard L. Fredrickson III of discrimination. The owner of Prime Provisions wouldn’t have it any other way. “All of our products will come from local suppliers,” Fredrickson said before his local-only Scottsdale deli-market opened last May. “Our beer and wine will be all Arizona, too.”
Locavorism has mushroomed across the Valley but hasn’t flourished in north Scottsdale – especially in the field of lower-priced eateries. And while many restaurants sprinkle local foods across their menus, few take the “all local” mantra to literal extremes.
Will this breakfast-lunch-snacks companion piece to the Tuck Shop inspire the same foodie devotion? Some fine-tuning would help.
When I heard architect/restaurateur DJ Fernandes was opening Astor House behind his quirky, comfort food-centric Tuck Shop, I was giddy. I reviewed Tuck Shop in April of 2009 and deemed it a Coronado neighborhood gem. When I tasted a mouthwatering sliver of Astor House’s muffaletta at Devoured Culinary Festival before they opened, I figured Fernandes had another hit.
Much like Tuck Shop, Astor House’s menu of morsels is peppered with Louisiana flavors and reads like a dream. Turns out, the new place isn’t all rainbows and unicorns, but it has real potential with a few flavor tweaks.
The first Arizona outpost of a Midwestern restaurant chain opens with a veggie-heavy menu and inconsistent service.
Without a tablespoon of irony, 86-year-old North Dakota food columnist Marilyn Hagerty recently wrote a glowing review of an Olive Garden that took the Internet and foodie world by storm. Inadvertently, Hagerty put her finger on the pulse of our country’s ambivalence about chain restaurants. Say what you will about their failings; one thing you can count on from chains is consistency. They are like the chicken Alfredo that Hagerty savored – soothingly familiar, “warm and comforting on a cold day.”
Which is why Mia Francesca, an Illinois-based chain that recently debuted in the Valley, is so puzzling in its inconsistency.
Chef Chrysa Robertson of Rancho Pinot is known for her seasonally inspired, unfussy cuisine. What you might not know is that she loves to take recipes from her mom’s old index card recipe box and give them a new twist.
That’s exactly how she came up with the apple date walnut cake ($8) that makes a brief appearance on Rancho Pinot’s menu during apple season.
Perfect rice and pitas propel this fast-casual mini chain to the upper cut of kebaberies.
As the tortilla is to Mexican food, the pita is to Middle Eastern and Mediterranean fare: the foundational, make-or-break breadstuff. Sadly, mediocre pitas often taste like a decade-old, two-ply paper towel. That’s blessedly not the case at Zaytoon, where pillowy, pliable pitas capably uphold the Platonic ideal.
From the owners of gourmet burger bastion The Grind comes this next-door paean to posh poultry.
I’m still dreaming of the chicken and dumplings at Chick. During my first visit, the mercury hit 112 degrees – hardly prime dumpling-ordering weather. But I ordered them anyway, and was rewarded with two softball-sized, dense-yet-pillowy buttermilk orbs, swimming in rich velouté with tender torn chicken ($8). I can still smell the heady perfume of rosemary, taste the slight sting of pepper, and feel the crunch of
Fine microbrews, portly portions, smooth service and a fun alfresco scene make a winning a combination at this Arcadia acronym.
O.H.S.O. is an acronym in search of meaning: It was originally slated to stand for “Our Homebrew Society,” but the owners realized O.H.S. looked like an abbreviation for a high school, so they added an extra “O.” Now, waiters say it means “oh so good,” and that’s as close to the truth as anything.
Contrary to popular belief, "eating well" and "spending little" can be synonymous. From $4 meatball hoagies to low-dollar delicacies from the best local kitchens, we present this definitive guide to the Valley's most bodacious bargain cuisine.
Pork lovers go hog wild at this Phoenix haven for all things bacon.
Can you think of a dish that isn’t improved with bacon? The folks at The Oink Café can’t. The family-owned restaurant’s tag line – “Breakfast, Lunch, Bacon” – reflects a near-religious zeal for humanity’s favorite piece of cured meat. They even offer a wine-bar-style “Bacon Flight” featuring each of the restaurant’s aromatic and appetizingly crisp bacon styles, including jalapeño, applewood-smoked, honey-cured, sugar-cured and peppered ($6). There’s a succulent strip of sow for every
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