3 Best Things We Ate Last Week

Nikki BuchananNovember 15, 2021
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Photo by Nikki Buchanan


Key Lime Pie at Lon’s at the Hermosa Inn
The weather has been perfect for eating outdoors, and what better place to do that than Lon’s? I had a great lunch there the other day, one of the standouts being this key lime pie, topped with whipped cream, lime zest and toasted coconut. The graham cracker crust was especially buttery, and the tart custard filling, creamy with condensed milk, had a faintly floral taste I loved. Drizzled around the plate — tequila lime sauce, making this the best key lime pie I can remember.
Lon’s, The Hermosa Inn, 5532 N. Palo Cristi, Paradise Valley, 602-955-7878, hermosainn.com

Photo by Nikki Buchanan


Shaved Zucchini Salad at Hush Public House
When I read about this salad, which is not called a salad on Hush’s menu, I was instantly reminded of what I consider the holy trinity of female chefs: Chrysa Robertson, Charleen Badman and Sacha Levine. This preparation and combination of ingredients feels like something any one of them might make: simple, seasonal but just a wee bit exotic. And it was, just as I anticipated, strange and wonderful, combining long skinny slips of zucchini scattered with feta, dill, toasted walnuts and juicy pomegranate arils. Admittedly, that combo sounds classic, right? But here’s the kicker. Beneath the other ingredients was a big swath of ruddy muhammara, a Syrian dip made with roasted red peppers, walnuts, breadcrumbs, olive oil, Aleppo peppers and pomegranate molasses. I can’t vouch for all the ingredients in Hush’s version, but I will tell you it was fabulous — spicy, earthy, sweet and tangy — with a thickish consistency not unlike hummus, if maybe a bit oilier. I loved it — it and everything else on the plate.
Hush Public House, 14202 N. Scottsdale Rd., Scottsdale, 480758-5172, hushpublichouse.com

Photo by Nikki Buchanan


House Burger at Rough Rider
I went for a cocktail and stayed for a happy hour burger, this one a charred half-pounder, served on a Noble flaxseed bun. It was decidedly messy, dripping with sweet-salty bacon jam that wound up on my shirt. Sigh. Topped with melted white cheddar (a nice touch) and stacked with tomato and butter lettuce, it was also tall, difficult to eat and completely worth the trouble. I loved it and the crispy Frites Street fries too.
Rough Rider, 1001 N. Central Ave., Phoenix, 602-675-0439, roughrideraz.com


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