PHOENIX Team Picks: November

Lauren LoftusNovember 1, 2017
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the parlor


Craig Outhier, editor-in-chief
“Can’t say the Waldorf salad ranks very high in my personal pantheon of fond Thanksgiving memories, but The Parlor intermittently deploys its version for tasting dinners and the like, and it’s tight: lightly candied walnuts and silky blue cheese.”



pecan pie


Leah LeMoine, managing editor
“Pecan pie! For traditionalists, TEXAZ Grill‘s sweet stunner cannot be beat, but I am also obsessed with the campfire vibes of Little Miss BBQ‘s smoked pecan pies. Their petite size allows me to pretend that they are ‘personal size’ and that I should an entire one by myself in one sitting.”



broccoli cauliflower bake


Lauren Loftus, associate editor
“Every Thanksgiving, my Nana makes a very Midwestern dish we not-so-creatively call Broccoli Cheese Casserole that consists of broccoli, mayo, sour cream, cheddar cheese, crispy French onions and some kind of grandmother voodoo magic. No one makes it as good as she does, but Cornish Pasty Co. makes a yummy broccoli and cauliflower cheese bake that’ll do when Nana’s not around.”
Follow on Twitter: @thelaurenloftus


Pomegranate Cafe


Mirelle Inglefield, art director
“The mushroom stroganoff at Pomegranate Cafe because it reminds me so much of a dish my grandma used to make and conjures up fun memories of family shenanigans at her home at Thanksgiving.”
Follow on Twitter: @MirelleMeow



 Smail Yaakoubi


Angelina Aragon, associate art director
“Cheesecake is great for any special celebration. Chef Smail Yaakoubi at Prado at the Omni Scottsdale Resort & Spa at Montelucia makes quesada pasiega, the most amazing cheesecake you will ever taste. The moment you take a bite, it melts in your mouth. It’s creamy, soft and heavenly.”
Follow on Twitter: @absolutely_ange


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