Category Archives: dinner

Phoenix area restaurants salute veterans on Veteran’s Day

I’ve met a few veterans in my travels and in addition to loving the red, white and blue they love to eat. On Veteran’s Day, Saturday November 11th several Phoenix area restaurants are saluting active and retired military personnel with discounted or free food. Here is a list of who and what is being offered.

Fired Pie

In support of veterans both active and retired, Fired Pie will be offering a free entrée to all vets who show their ID or are in uniform.

Miracle Mile Deli

All veterans both active and retired will receive 10% off their purchase by letting Miracle Mile Deli know they are a veteran at the register.

Miracle Mile Deli has been a staple in the Valley for 68 years. The locally owned restaurant is at 4433 N. 16th Street in Phoenix.

Famous Dave’s BBQ

Famous Dave’s Bar-B-Que in Phoenix would like to thank all former and current Military personnel for their dedication and commitment to our country by offering a FREE “Two Meat Salute.” Hours are 11 am to 11 pm.

The “Two Meat Salute” is a choice of two different meats, including St Louis-Style Ribs, Georgia Chopped Pork, Texas Beef Brisket, Country-Roasted or barbeque Chicken, Traditional or Boneless Chicken Wings, Southside Rib Tips, Hot Link Sausage, Chicken Tenders or Beer-Battered Cod, served with a Corn Bread Muffin and a choice of one side.

To find one of the 4 Phoenix area Famous Dave’s BBQ near you click here.

Original Breakfast House

Original Breakfast House is honoring those who serve and have served. Veterans and Active Duty members eat free from the menu below or take $11 off any menu item.

There will be live music outside, along with free donuts and coffee. November 11 will be a real party at Original Breakfast House!

Cajun Andouille sausage and cheddar scramble  11.50                        Pork Chops and Eggs  11.50                                                                       Machaca Scramble  11.50                                                                                  Pulled Pork Hash and Eggs  11.50                                                                               Pumpkin Pecan Pancakes  9.95

Original Breakfast House is at 13623 N 32nd St, Phoenix

Dave & Buster’s

 In the bustling heart of Tempe Marketplace is Dave & Buster’s who will be offering all active and retired veterans a 10% off discount when they show ID when making the purchase.

Luci’s Urban Concepts

In honor of Veteran’s Day, each one of Luci’s Urban Concepts will be offering 10% off any purchase at all locations to veterans who are in uniform or show proof of id.

Luci’s Urban Concepts includes Luci’s Healthy Marketplace which is at 1590  Bethany Home Road and  a couple of miles away Pomelo at The Orchard at 7100 North 12th Street, Phoenix.

Veteran's Day
Photo courtesy of Steve Shankman

Grimaldi’s Pizzeria

Grimaldi’s Pizzeria is honoring this day with 15% for all vets and military personnel. This offer is valid 11/10 and 11/11. Use the link to find a Grimaldi’s near you.

Hopdoddy Burger Bar

This year, the burger joint will offer its best deal yet – a free burger to military veterans. This offer will be available to those who have served or are currently serving in the armed forces. Find a Hopdoddy near you.

Organ Stop Pizza

Enjoy a free concert to celebrate and honor our veterans, with an emphasis on patriotic music, (other Organ Stop fan favorites will be played also) and a demonstration/explanation of OSP’s Mighty Wurlitzer Theatre Pipe Organ.

*No food service will be offered other than beverages and ice cream and they will be available to purchase at current menu pricing.

Organ Stop Pizza only accepts cash/checks. No debit/credit cards accepted.
1:30pm – 3:00pm, doors open at 1:15pm on Veteran’s Day, Saturday, Nov 11
Organ Stop Pizza, 1149 E. Southern Ave., Mesa

 

Cider Corps

The new cidery in Mesa will be holding an open house on Veteran’s Day. Here is the link to my October post with the details.

 

 

Famous 48 opens in November in downtown Scottsdale

Square One Concepts wasted no time in filling the space left vacant by Crab & Mermaid earlier this year. Realizing people in old town Scottsdale prefer tavern style regional American fare the restaurant group will be opening Famous 48 on Monday November 6th.

Famous 48
Half roasted chicken and other photos courtesy of J. Martin Harris Photography.

Once opened Famous 48 will have an ambience that balances both casual and fine dining and will celebrate the regional cuisine of the lower 48 states of the United States including BBQ, seafood, pizza and other American classic comfort foods. The tavern themed menu will serve food cooked with fresh and high quality ingredients using an artisanal approach to cooking.

Signature cocktails, craft beers from Arizona and wines will compliment the regional cuisine.

Famous 48 hours

The restaurant will serve lunch, dinner and brunch on the weekends in the leather booth line dining room and on the patio. Happy Hour starts early at 3p.m. til 6p.m. Mon.-Fri. and will include tasty bites to eat, premium cocktails and house wines.

Famous 48
Miso salmon

The open air patio will include fire pits and couches that will offer diners a more intimate experience.

Hours for Famous 48 will be Mon.- Fri. 11 a.m. -close, Sat. & Sun. 8a.m.- close. and weekend brunch 8a.m.- 2 p.m.

Famous 48 is at 4218 N. Scottsdale Rd. 85251 480-941-0101. To see the full menu got their website.

 

Farm & Craft to open along 7th Street restaurant row in Phoenix

Scottsdale’s Farm & Craft is set to open its 2nd location in the spot recently vacated by The Herb Box at The Colony along the popular 7th St. corridor in north central Phoenix. Riot Hospitality Group, owner of Farm & Craft and other local restaurants and bars plans to open the new location in early 2018 after the renovations are complete.

Photos Captured by Peter Speyer | Speyer Photography

Farm & Craft offers guests a healthy and sustainable food and drink menu all in a fast casual atmosphere during breakfast and lunch and a full service restaurant experience during dinner.  The menu will be similar to that of  the Scottsdale location and guests will notice a different design to the Phoenix location as the neighborhood it serves is different and the owners like to adapt to those differences.

“We are very excited to open another Farm & Craft in the Valley,” says Ryan Hibbert, CEO of Riot Hospitality Group. “We saw an opportunity to bring this unique concept to The Colony and we plan to continue to grow the brand.”

Farm & Craft
Photos Captured by Peter Speyer | Speyer Photography

The Wellness Menu offered at Farm & Craft focuses on optimal health through four specific philosophies, “anti-inflammatory diet”, “increasing pro-biotic levels”, “maintaining a high level of anti-oxidants” and “reducing overall stress”. This is done by working with local suppliers to create a menu that uses ingredients that are local, gluten-free, hormone free, organic and sustainable.

Photos Captured by Peter Speyer | Speyer Photography

Farm & Craft offers a juice program that features cold pressed juices and “Kombucha Cocktails”. Signature “Cold Pressed Cocktails” use organic spirits are available at the indoor/outdoor bar as are local beers and unique wines poured from the tap.

With the 2016 opening of the Scottsdale location and the anticipated success of the Phoenix location, Riot Hospitality plans to continue to expand the Farm & Craft brand locally and nationally.

Farm & Craft will be at 5538 N. 7th St. Phoenix 85014.

Updated: Sunday Supper Dinner Series at MATCH in October and November

Updated with December dates and menu

When I announced last month that chef Alex Stratta had taken the reins at MATCH: Restaurant & Cocktails we knew it wouldn’t be long before he started putting his own twist on food coming out of the kitchen. After making menu changes earlier this month he’s now set to start the popular Sunday Supper Dinner Series this Sunday October 1st.

Each of the 8 dinners will have a theme from around the country and world with the menus created specifically for the weeks dinner. The Sunday Supper will be served family style and will cost $24 plus tax & gratuity per person and starts at 6 p.m.

Sunday Supper weekly menus

At least 4 dishes including appetizer style plates  followed by an entrée, side dishes and dessert will be served.

Here is the menu for all 8 weeks Sunday Supper…..

Oct. 1                                                                                                                                    PAELLA AND TAPAS                                                                                                          Gazpacho Andalusiano con aceitunas                                                      Patatas Bravas                                                                                                                Pan con tomate y Manchego                                                                             Paella Valenciana

Oct. 8                                                                                                                                            INDOOR PICNIC                                                                                                                   Deviled eggs                                                                                                                             Watermelon and cucumber salad                                                                                Cole slaw                                                                                                                                     Wood roasted Elote with Cotija cheese                                                                   Buttermilk fried chicken                                                                                                    Banana splits

Oct. 15                                                                                                                                   BACK EAST SUNDAY GRAVY                                                                                 Clams casino                                                                                                                 Chopped salad                                                                                                            Spaghetti and meatballs                                                                                                    Garlic bread                                                                                                                              Cannoli with ricotta

Oct. 29                                                                                                                                         SPICY SUNDAY                                                                                                          Fried Jalapenos with cotija and bacon                                                       Adobo chicken tostada salad with mixed pepper slaw                      Green chili pork with Habanero toreados                                                  Spicy beef enchiladas                                                                                                          Mexican Rice and charro beans                                                                                    Arroz con leche

Nov. 5                                                                                                                                     FISH FRY                                                                                                                           New England clam chowder                                                                                            Caesar Salad                                                                                                                 Fried Ling Cod in dark ale batter                                                                      Fried potatoes with malt vinegar aioli                                                                       Boston cream pie

Nov. 12                                                                                                                               BBQ AND CORNBREAD                                                                                   Crispy Caribbean chicken wings                                                                        BBQ brisket and pork ribs                                                                                      Cole slaw and potato salad                                                                            Cherry-jalapeno cornbread with honey butter                                     Maple pecan tart with Bourbon sauce

Nov. 19                                                                                                                              PAELLA AND TAPAS                                                                                                          Gazpacho Andalusiano con aceitunas                                                                       Patatas Bravas                                                                                                                         Pan con tomate y Manchego                                                                                           Paella Valenciana

Nov. 26                                                                                                                                         INDOOR PICNIC                                                                                                                   Deviled eggs                                                                                                                             Watermelon and cucumber salad                                                                                Cole slaw                                                                                                                                     Wood roasted Elote with Cotija cheese                                                                   Buttermilk fried chicken                                                                                                    Banana splits

Sunday, December 3rd, 2017                                                                           BACK EAST’ SUNDAY GRAVY                                                                        Clams casino                                                                                                        Chopped salad                                                                                                   Spaghetti and meatballs                                                                                                    Garlic bread                                                                                                                              Cannoli with ricotta

Sunday, December 10th, 2017                                                                                      SPICY SUNDAY                                                                                                          Fried Jalapenos with cotija and bacon                                                       Adobo chicken tostada salad with mixed pepper slaw                      Green chili pork with Habanero toreados                                                  Spicy beef enchiladas                                                                                                          Mexican Rice and charro beans                                                                                    Arroz con leche

Sunday, December 17th, 2017                                                                            FISH FRY                                                                                                                          New England clam chowder                                                                                            Caesar’s salad                                                                                                                          Fried Ling Cod in dark ale batter                                                                                  Fried potatoes with malt vinegar aioli                                                                       Boston cream pie

MATCH is inside the Found:Re Hotel at 1100 N. Central Avenue in downtown Phoenix.

 

Nook Kitchen to host Don Julio cocktail dinner

Wine dinners are pretty common in the restaurant world but the last few years have seen special dinner menus paired with beer and spirits. Tequila has become a popular pairing for dinners and Nook Kitchen in downtown Phoenix is hosting a 5-course Don Julio cocktail dinner on Wed. August 2nd.

The dinner will pair Don Julio tequilas that are aged and rare on some courses with a menu that is inspired by the cuisine of tequilas home state of Jalisco. The menu is as follow…..

First Course:

Grilled nopales and lengua de vaca consume

 

Don Julio Reposado,

Himalayan salt cordial,

kaffir lime oil, cayenne flake

 

Second Course:

Chef LaRosa’s deconstructed Chili Relleno Poblano, Oaxaca queso, tomato chili chutney, tequila pomegranate gastrique

 

Don Julio 70 Clara Anejo,

dry orange curacao, spanish dry vermouth,

blood orange sour

 

Third Course:

Watermelon, tequila & lime shaved ice

 

Fourth Course:

Braised pollo de muslo, maiz de la calle, maseca, mole, frijoles negros a la hoya

Don Julio 1942,

fermented masa, tamrindo,

guanabana liquer, fresh lime

 

Fifth Course:

Mexican inspired chocolate flan cinnamon, cumin, chocolate

house made tepache (traditional Mexican fermented pineapple drink)

 

The cost for the dinner is $55 plus tax and tip per person and will begin at 6p.m.

The downtown Nook Kitchen is the 2nd location of the popular Arcadia restaurant and is house off the lobby of the Hilton Garden Inn at 15 E Monroe St, Phoenix. (602)258-1037 http://nookkitchen.com/

 

 

A Decade of Delicious as Arizona Restaurant Week returns in May

What started out 10 years ago with 93 restaurants has blossomed in to a twice yearly foodie event that is Arizona Restaurant Week. Mark your calendars for the week of May 19th – 28th when the 2017 Spring Arizona Restaurant Week returns with over 150 planned to participate.

Nook Kitchen’s Lamb Shank

The Arizona Restaurant Association started sponsoring the state wide event in the Fall of 2008 to help promote the states restaurant industry and increasing awareness of Arizona restaurants. Diners will have the opportunity visit new restaurants along with favorites who will offer unique 3 course prix-fixe menus for $33 or $44 per person.

Arizona Restaurant Association president and CEO Steve Chucri said, “Arizona Restaurant Week has remained a strong culinary driver to many local chefs and restaurant owners as well as a treasured memory maker for diners. It’s hard to go wrong, and we are delighted to be celebrating ten years of making folks happy.”

Match Cuisine’s Whole Roasted Sea Bream for Arizona Restaurant Week

Arizona Restaurant Week has helped local restaurants become a dining destination for foodies from around the country and the world. Since the 1st Arizona Restaurant Week it has expanded to a Spring foodie extravaganza in 2011 and a Arizona Breakfast Weekend was added a few years later. 2017 Fall Restaurant Week is planned for September 15th – 24th and Arizona Breakfast Weekend will take place from July 27th – 30th will more details to come about the 10 year anniversary celebration in September.

10 restaurants including Don and Charlie’s, Cowboy Ciao, Lon’s at The Hermosa Inn and Roaring Fork have participated in all 10 years.

With a variety of restaurants like Match Cuisine & Cocktails, Mancuso’s, Nook Kitchen, Salty Sow, White Chocolate Grill and all 4 Ajo Al’s Mexican Cafe’s to choose from foodies can expect reservations to fill up quickly so planning ahead is essential. Check http://arizonarestaurtweek.com for participating restaurants and updates of those being added to the growing list.

 

 

What’s a wine dinner amongst friends!

In life you tend to gather with people you have certain things in common. Since we all have to eat and drink to survive, I tend to gather with people who like to eat and drink(wine & spirits that is). It also happens that these same people used to be or are still in the wine biz, that’s how we all met.
About once a month we all gather for a night of indulgence and strolling down memory lane. These dinners have gone on in many incarnations for over 10 years. There usually simple to put together(unless there is a miscommunication), everybody plays a role from hosting to someone responsible for the wine and everybody else for a particular course of the meal. We try to co-ordinate pairings(pinot noirs & salmon), themes(Spanish wine w/ Paella, flan,etc) and a date & place convenient to all.
Occasionally there are some hiccups over responsibilities, reading of recipe ingredients and measurements (1/4 of tablespoon of salt vs. 1/4 cup of salt). Guess who?? Know you know why I try to write as oppose to cook, but I digress. Usually the entrees are provided by our 2 culinary school grads, so you know the bar is going to be set high for the rest of us. Being that some of us have or had a wine collection the wines tend to be vintages from early 1990’s right on up to some recent vintages. That being said sometimes the wine bottles get emptied and some times they don’t. Conversations revolve around everything ranging from the nights menu to politics(gourmet burgers on Election night Nov. 2008) to the music we’re listening to. You get the picture, anything goes. It’s a night of food, friends and wine, simply put there are no rules.

Last night we met for our 2nd dinner of June(occasionally we do them more frequently i.e. birthdays, holiday dinner). With the dog days of summer upon us we decided not to cook(too hot) & this time to let the wines be the star. So we opted for a simple dinner of chilled cucumber soup, homemade roast beef and assorted, mostly Italian pork products for sandwiches w/ coleslaw being the only side dish. Normally we’d have some dessert, but we opted to drink dessert this night. Most of the wines paired were to be some lighter wines(Alsace), but a last minute invitee brought some reds that needed to be drank from his cellar. BTW we also tasted the Rodney Strong wines mentioned in a previous post as the guest arrived. They’re still going..Strong(pun intended) 6 days after being opened. Moral of the story……enjoy your food, wine & friends because we need all 3 in order to survive!

Here’s my thoughts on 2 of the wines, with my thoughts on the others in future posts.

01 Marc Kreydenweiss “Clos Rebberg” Pinot Gris- Alsace, France
The hit of the night. Good fruit, crisp with nice acidity. Hints of apples and minerals. Yum!!
05 Francis Ford Coppola Rosso- California nice blend of 48% Zin, 27% Syrah and 25% Cab. Sauv. which made for a soft, easy drinking, fruit forward wine with a nice finish.