Category Archives: restaurant

PNPK opens in north Scottsdale featuring Craft Sliders and Deviled Eggs

PNPK owner Kellie Pruitt took a personal tragedy and turned it into something positive when she re-opened her Grape Bistro as the new PNPK after a 2 year hiatus. The new full service restaurant and wine bar in north Scottsdale opened in late March on the southeast corner of Scottsdale Rd. and Pinnacle Peak.

Tragedy to PNPK

When a family tragedy occurred in July 2016 Kellie stepped away from running her Grape Bistro to heal. Hiking the nearby Pinnacle Peak(hence the name PNPK) on a regular basis helped her heal and realize something good should come of her situation.

“Earlier this year, I knew I either needed to close or do something new, in part to throw myself into something creative to help myself heal,” said Pruitt. “PNPK has been transformational for me, and now I hope for the Airpark restaurant scene as well.

Bruschetta flight

Flights of sliders and deviled eggs

With its close proximity to the Scottsdale Airport, Pruitt figured flights of sharable plates would be the way for her new place to take off.

The restaurant features 13 Sliders to build a flight from and  7 Devilish Eggs to choose from along with Bruschetta Flights, Charcuterie Flights and more for guest to enjoy a variety of flavors.

Deviled egg flight

Guests can mix & match sliders served on petite Brioche buns such as Crispy Hot Fried Chicken, Short Rib French Dip, Bacon Jam with Angus Beef just to name a few of the variety of proteins between the buns. Sliders can also be served on gluten-free buns or lettuce wraps.

The deviled eggs are not your traditional  eggs with specialties being the Asian Wasabi and citrus slaw, Smoked Salmon with capers & chives and White truffle oil and chives. During Happy Hours guests can enjoy three eggs for $5.

Signature cocktails

Wine, cocktails and beer

Custom wine & beer flights focus on craft beers and wines from around the world. With 30 wines by the glass and 150 more selections by the bottle offering wine drinkers good value or the opportunity to splurge on that special bottle.

The creative cocktail menu pays homage to the surrounding desert and mountains with drinks that include…..

  • The Granite Summit: Bourbon mixed with fresh cherries that have been muddled with vanilla, a touch of sugar and topper of club soda
  • The Trailblazer: Gin combined with fresh strawberries, lemon, basil and a hit of club soda
  • The Gila Monster: A combination of jalapeño simple syrup, grapefruit juice, lime, tequila and sparkling wine (named because it’s got bite!)
  • Hi Jolly: Veev Acai Liqueur is the star here and mixed with fresh mint, lemon and blueberries for a “spirited” antioxidant kick.

A favorite is the signature cocktail  “Tickle Me PNPK Punch” made with sparkling wine, Arizona Prickly Pear and ginger ale. A $1 of each punch is donated to The Friends of Pinnacle Peak Park which is a group of volunteers that help maintain and care for the trail on a daily basis.

PNPK is open daily from 11 a.m. – 10 p.m. with Happy Hour from 11 a.m. – 6:30 p.m. Find it at 23335 N. Scottsdale Rd. Scottsdale 85255. 480-305-0907. http://www.pnpkaz.com/

 

 

 

Chef Michael O’Dowd & Julian Wright to open Las Palmas Cantina in Chandler

Chef Michael O’Dowd is making his way back to the valley’s restaurant scene running the kitchen of restaurateur Julian Wright’s(Pedal Haus Brewery and others) new restaurant Las Palmas Cantina in downtown Chandler. When the restaurant opens in May it will serve coastal cuisine with Yucatan inspiration that Wright found when traveling to Playa del Carmen and Tulum areas of Mexico.

Executive chef Michael O’Dowd

O’Dowd returns to the valley after most recently working in Sedona at L’Auberge de Sedona as executive chef. When in Phoenix O’Dowd scored the coveted AAA Five Diamond  and Forbes Five Star Award  while executive chef at Kai at the Sheraton Wild Horse Pass Resort.

“I’m looking forward to being a part of downtown Chandler and to bringing one of my favorite regions of the world to this community,” said Wright. “ I love that Chandler is still very independent. Everyone is still very much your neighbor.”

Las Palmas Cantina menus

O’Dowd’s menu will highlight the “sand to table” concept with seafood from local fish monger Chula Seafood along with “high country” ingredients. Fish available will include Pompano, Triggerfish, Snapper and more for ceviche and other dishes.

Las Palmas Sandia cocktail

Sweet & spice are tastes you’ll find at Las Palmas Cantina with your shared plates and lighter dishes that will include a jerk chicken Shaken Greens and Cochinta Pibil.

“I haven’t really seen anyone in Arizona exploring this type of cuisine or region,” said O’Dowd. “Being able to learn about the culture and history of the Mayans and create a way to pay homage to the past while creating new ideas, dishes and flavors is what I thrive on.”

Just in time for summer, Las Palmas Cantina’s beverage program will offer refreshing tropical specialty cocktails and Mexican inspired craft beers brewed exclusively for Las Palmas. A selection of tequilas, mezcals and agua frescas will be offered and used as ingredients in the cocktail program.

Need a job

The 5,000 square foot restaurant is currently hiring and those interested can apply in person at the restaurant at 95 W. Boston in downtown Chandler on online at their website.

 

 

New menu and location for Farm & Craft

If you’re air conditioning kicked on this week it means were creeping towards warmer temps and eating lighter & colder foods and drinks to keep cool. In the restaurant scene in means chefs are shifting their menus to lighter seasonal ingredients including  locally grown spring and summer fruits & vegetables. Scottsdale’s Farm & Craft recently added 11 new healthy dishes to their menus.

new menu
Salad

New menu and Happy Hour

Crustless Quiche with cage free eggs, cheddar, chicken sausage, braised kale and chili flake served with a petite salad is one of the two new menu items for breakfast along with Steel Cut Oats with slow cooked coconut milk, turmeric vanilla almond milk, blueberry and apple relish with chia seeds.

On the lunch and dinner menus you’ll find Vegan Ceviche prepared with Golden beets, radish, cherry tomato, avocado, lime, tomato chili sauce, cilantro, served with flax tortilla chips.

Flatbread

An Asian inspired Chilled Raw Pad Thai Spiral with zucchini and carrot, bean sprouts, shredded brussels, raw almond, chili almond butter and tamarind honey and  Seared Cauliflower Steak with smoked paprika coconut butter served with harissa aioli and cucumber yogurt are just a few new dishes.

The Happy Hour menu has been updated as well.

Farm & Craft Uptown

Phoenix fans of Farm & Craft will be glad to know by the end of April the new location will be open on 7th St. at The Colony. The new location will seat more people with a larger patio and bar than Scottsdale and will create their own signature cocktails and menu items.

The Scottsdale location is at 4302 N. Scottsdale Rd. and the Uptown location is 5538 N. 7th St. For more info go to www.ilovefarmandcraft.com/

 

 

 

Broadway Burger & Beer special at Miracle Mile Deli

If you follow me on Instagram @SandyWass quite often you’ll see  burger pics I’ve eaten. It should come as no surprise that when I heard Miracle Mile Deli was doing a week-long burger & beer special I wanted to know more and spread the word. The Broadway Burger & Beer Special is the family owned deli’s way of saying “Welcome to Spring” and the outdoor grilling season.

From April 16th – 22nd you can score a Broadway Burger and a cold refreshing pint of craft beer for only $13.

The Broadway Burger comes with aged cheddar, crispy bacon, Green Leaf lettuce, tomato, red onion and Miracle Mile dressing. A side of French Fries or side item of your choice and kosher dill pickle come with your burger.

Miracle Mile Deli is at 4433 N. 16th St. Phoenix 85016

 

 

 

Rancho Pinot celebrates 25 years with throwback dinner series

Most of us don’t know what we’re doing 6 days from now let alone 6 months from now but in this case advanced planning is needed. Scottsdale’s Rancho Pinot celebrates its 25th anniversary later this year and is celebrating with 4 Throwback dinners as owner Chrysa Robertson invites her mentors and those she’s mentored to help re-create meals from the past.Rancho Pinot

The dinners will take place over 4 weeks in November.

Rancho Pinot has been serving customers farm to table meals using locally sourced and seasonal ingredients long before it was cool and Robertson helped start the first Phoenix chapter of Slow Food International.

What does she attribute to surviving 25 years with the ups and downs of owning a restaurant?

“My tightknit family taught me to appreciate and love food early on,” said Robertson. “I’ve always believed that in addition to food, it’s about hospitality. I could never do what I do without the support and talent of all the people – my family – who work with me. When guests come to Rancho Pinot, they’re coming to my home. I want my guests to feel good, taken care of and to have a civilized dining experience.”

Rancho Pinot Throwback dinners

Chrysa honed her kitchen skills in California before returning to Arizona to open Rancho Pinot in 1993. The dinners pay homage to those who inspired her and whom she’s inspired including FnB chef/owner Charleen Badman and Sacha Levine who’s opening her own restaurant.

The wine will be flowing as Rancho Pinot strolls down memory lane with theses weekly dinners.

Thursday, November 1, 2018 Girls Night

A dinner featuring several of Chef Robertson’s counterparts at Rancho over the years, including Charleen Badman of FnB in Scottsdale, Sacha Levine formerly of Ocotillo Restaurant, Michelle Mango of Mango Cakes, Shannon Plowman of La Vie in Pinetop and Wendy Lair, a personal chef in Northern California.

Thursday, November 8, 2018 Wine Night

A nod to Master Sommeliers, Wine Night features two Rancho Pinot alums, MS Bobby Stuckey and MS Christopher Tanghe, as they work the floor, pouring special bottles paired with an equally extravagant menu.

Thursday, November 15, 2018 Southern California Days

Mentor and inspiration, Nancy Silverton – currently Mozza and Chi Spaca in LA – formerly of Campanile and La Brea Bakery, joins friend Suzanne Tracht of Jar Restaurant in LA, to remember Chef Robertson’s time working in Los Angeles in 1990 with a fun and collaborative menu.

Thursday, November 29, 2018 Northern California Days
Celebrating Chef Robertson’s Napa Valley experience with Terra Restaurant’s Chef Hiro Sone and former sous chef, Jim Neal, this evening brings the famed flavors of Napa Valley to the Sonoran Desert for a can’t-miss culinary dinner event.

Starting in October you can RSVP by calling Rancho Pinot at 480-367-8030 or email to ranchopinot@hotmail.com

Rancho Pinot is at 6208 N. Scottsdale Rd. Scottsdale 85250. For more information see their website.

Paul Hobbs Crossbarn wines poured at Mowry & Cotton dinner

The Phoenician’s newest restaurant Mowry & Cotton pairs California wines from acclaimed winemaker Paul Hobbs Crossbarn Winery this Friday March 23rd.

The dinner comes on the heels of Mowry & Cotton’s first “Meet at Mowry” social dining series. The community dining styled dinner will feature a reception and 3-course dinner paired with 5 wines from Napa &  Sonoma counties. Director of Winemaking Greg Urmini is the evening’s special invitee and will make his way to each table to speak about the wines and winery.

Mowry & Cotton menu with Paul Hobbs wines

The dinner will feature locally sourced vegetables, fresh game and a variety of seasonal ingredients paired with wines that will compliment the meal. The reception is called for 6:30 p.m. with dinner to start at 7.

TABLE                                                                                                                                           “GAME” BOARD

bruleed foie, confit rabbit, quail egg country paté, fennel mostarda, cherry compote, miso mustard, house pickles, crispy flatbread

FIRST                                                                                                                    CHARRED VEGETABLE SALAD

artichoke, cauliflower, Brussels sprouts,

pickled chick peas, herbs, smoked tomato vinaigrette

SEAFOOD DIP

uni, crab, charred pomelo, thai basil, cracked wheat sourdough

MAIN                                                                                                                      SMOKED LAMB SHOULDER

spring vegetable kraut, pea yogurt, salsa matcha, naan

HALF GRILLED PHEASANT

cipollini onion, broccolini, almond, citrus, cherry

GRILLED ASPARAGUS

rye crispies, hazelnut, lemon, smoked cherry

ROASTED SPRING ONION

almond, fermented rhubarb honey, mulato chile yogurt

DESSERT                                                                                                                                    BLACKBERRY GOAT CHEESE SUNBURST CAKE

whipped white pepper brulee

WINES                                                                                                                                         SAUVIGNON BLANC Sonoma County, 2015

CHARDONNAY Sonoma Coast, 2016

PINOT NOIR Sonoma Coast, 2014

CABERNET SAUVIGNON Napa Valley, 2014

CABERNET FRANC Moon Mountain District, Sonoma County, 2014

Save Your Seat

With limited seating reservations are needed and can be made by calling 480-423-2530 or email 00103RestaurantReservations@luxurycollection.com The cost for the evening is $60 per person plus including tax & tip.

Mowry & Cotton at The Phoenician is at 6000 E. Camelback Rd. Scottsdale 85251.

The Bar opens in Arcadia with The Dude watching over

The owners that have brought the Phoenix restaurant scene Arcadia’s and downtown Phoenix’s Nook Kitchen and the revamped Dilly Dally Lounge have opened The Bar.

Located along the bustling Indian School Rd. down the street from their other Arcadia restaurants The Bar pours “The Big Lebowski” inspired cocktails and plates up approachable bar food.

Owner Frank Vairo says, “We’re excited to add The Bar to our growing restaurant group and happy to be a part of this neighborhood. The Bar is a kitschy place for innovative cocktails along with familiar bar-style food that’s been elevated with fresh ingredients and house-made menu items.”

The Bar
Photos courtesy of Annie Marum

Cocktails at The Bar

Fans of the late ’90s cult film The Big Lebowski are encouraged to stop in after bowling a few games to sip on unique cocktails such as the “Dudebro” which combine Absolut vodka,  St. George coffee and Irish cream or The Bar’s version of the classic Margarita “Go With the Flow” which combines Absolut Lime vodka, Deep Eddy lemon, Aperol, sweet & sour juice and splash of soda over ice.

Not feeling “The Dude” in you, classic cocktails such as an Old Fashioned and others are prepared with enthusiasm and skill.

Approachable bar food

Using locally sourced ingredients for his house made dishes, chef Nick Larosa takes bar food up a couple of notches as he prepares comfort food staples. Scratch made potato skins & onion rings, Thick Cut Bacon BLT and the Double Decker American Burger on Noble Bread to name a few.

His proudest menu item is his own creation, John Blaze Honey  Hot Wings also known as “JBHH”. Hot wing fans will appreciate chef Nick’s signature dish and will notice how seriously he takes his mild and blazing hot wings.

A Cookies n Cream Reese’s Pieces Sundae is a good way to cure your craving for something sweet for dessert.

The Bar is open daily from 3 p.m. -2 a.m. and is at 3174 E. Indian School Rd. in Phoenix. Check out there website for more information.

 

We all won at Devour Culinary Classic

As the weekend is here and plans are being made for baseball games, food festivals and more I’m still reminiscing about last weekends Devour Culinary Classic . Moving to the Desert Botanical Garden for the first time it looked to me that all was good on Sunday when I got a chance to go.The great weather, spacious & pretty DBG,  great food and people made for a winning combination. There was also a little competitive spirit on both days as 8 judge’s walked through all 10 tasting zones tasting food from many if not all the restaurants participating.

Saturday’s winners

The judges picked these dishes as their winners on Saturday.

Excellence in Presentation 
  • Winner: Cibo
    • Arancini no.1 – Pan Fried rice balls with mozzarella and green peas
    • Arancini no. 2- Pam fried rice balls with mozzarella and lamb
  • Runner Up: Phoenix Public Market
    • Arizona Citrus Salad – goat cheese, pistachios, local dates, sweet shallot honey vinaigrette, micro greens
Excellence in Innovation
  • Winner: True Food Kitchen
    • Grilled Cauliflower Planks – black walnut pesto, truffle tahini, aleppo chili
  • Runner Up: Helio Basin Brewery
    • Venison Sausage
Excellence in Taste 
  • Winner: Gallo Blanco
    • Flapjacks with Plantains Foster
  • Runner Up: Dust Cutter
    • Huevos Rancheros / Sonoran Native Tepary Bean Chili, Ground bison, quail egg and chorizo espuma

      Differnt Pointe of View’s runner-up Muscovy Duck

Sunday’s winners

Good to see Sedona & Flagstaff restaurants Elote Cafe and Shift  catching the attention of the judge’s.

Excellence in Presentation 

  • Winner: Kai
    • Smoked Ocean Trout, Squash Escabeche, Huitlacoche Chumeth, Black Tepary Miso.
  • Runner Up: FnB / The Inbetweens
    • Fresh vegetable salad with sugar snap peas and country ham

Excellence in Innovation

  • Winner: Shift
    • Beef tongue Philly Cheese steak
  • Runner Up: The Dressing Room
    • Tako Yaki Hushpuppy with a Tomato Sriracha Jam

Excellence in Taste 

  • Winner: Elote Cafe
    • Spicy Anasazi beans with local heritage barley and mesquite corn bread
  • Runner Up: Different Point of View
    • Grain Mustard Soy Grilled Muscovy Duck; Sweet Corn Milk Griddle Cakes & Bliss Maple Drizzle , Kumquat Shallot Jam, Duck Cracklings, Basil Oil

Excellence in Distinction: FnB

Runner up: Kai

 

Upscale Toca Madera coming to Scottsdale Fashion Square

With all the development going on around downtown Scottsdale you may have missed that Scottsdale Fashion Square was doing a major renovation on the north side off the Camelview parking lot. The new luxury wing will include upscale restaurants with Los Angeles based Toca Madera being one and Ocean 44 the other.

This will be the third location for Toca Madera with a restaurant in Dubai and the flagship West Hollywood restaurant serving traditional Mexican cuisine with a modern approach.

Adobo Steak

“Making something already exceptional even better is driving the luxury renovation at Scottsdale Fashion Square, and that means creating opulent settings for shoppers to unwind and refresh,” said Michael Guerin, Senior Vice President of Leasing, Macerich.

“The addition of market-exclusive culinary concepts like Toca Madera, along with some of the world’s most respected retail brands, reinforces the property’s reputation as the market’s dominant luxury destination.” 

Toca Madera eats

The menu emphasizes organic and locally sourced ingredients for bold flavors and plenty of options for diners including plenty of gluten-free and vegan dishes.

On the menu currently at the West Hollywood restaurant are Ensenada style fish tacos, A La Roca with American Wagyu beef, Enchiladas de Mole, Chipolte Dusted Tofu Tostadas and the popular Churro Ice Cream Sandwich.

Spill out cafe seating will be available for people to enjoy a bite to eat while sipping on a tequila or mescal, a farm to glass cocktail that uses fresh ingredients or a glass of wine from around the world.

Scottsdale is a market we’ve always wanted to be in,” said Tosh Berman, CEO and Co-founder of The Madera Group. “With Scottsdale Fashion Square’s exciting luxury expansion happening, we knew this was going to be the perfect location for us. We look forward to introducing Toca Madera to the community and showcasing what will be the ultimate in luxury dining.”

Check back for updates or visit their website.

Aaron Chamberlain’s Taco Chelo opens March 9th along Roosevelt Row

Food is an art form in itself but many restaurants are creating space for other forms of art and downtown’s Phoenix’s new Taco Chelo combines food and art when it opens on Friday March 9th.

The team bringing Taco Chelo to life is restaurateur Aaron Chamberlain, artist Gennaro Garcia and chef Suny Santana.

“Taco Chelo celebrates great food as well as great art, creating an experience unlike anything else in the Valley,” said Chamberlin, of St. Francis and Phoenix Public Market Café fame. “In terms of culinary and artistic talent, we’ve got the real deal, and it’s showcased in our menu, on our walls and throughout the restaurant in its entirety.”

Taco Chelo art

The 1,000 square foot Taco Chelo was designed by the internationally acclaimed Garcia and the restaurant adorns his art work that includes custom-made pieces from Mexico.

“What we worked to create here is an experience that caters to all senses,” Gennaro said. “I see this restaurant project as an ongoing art installation and a collaboration of the visual and culinary arts”.

In the kitchen

Chef Suny Santana will be for sure preparing tacos, but his menu goes beyond that creating dishes he learned from his mother as child on a farm in Monterrey Mexico.

Recipes include chicharrones, chips & guacamole and pinto beans stewed with bacon and pico de gallo known as “frijoles a la charra”. Salads are also available as is beer, wine and cocktails.

Chef Santana and Taco Chelo already has a fan in Phoenix Mayor Greg Stanton, “Downtown is experiencing a renaissance, now home to world-class arts, culture, nightlife and great culinary concepts that showcase the flavor of Phoenix,” says Stanton. “Taco Chelo — a restaurant with an emphasis on both food and art — is a great fit for Roosevelt Row. I can’t wait to try what Chef Suny Santana is cooking up!”

Taco Chelo will be open Sun. – Thurs. from 11 a.m. – 10 p.m. and Fri. and Sat. from 11 a.m. – 2 a.m. and is at 501 E. Roosevelt St. Phoenix 85004. 602-368-5316. For more information check out their website.