Locals and visitors in the Ocotillo neighborhood of Chandler have a new restaurant focusing on healthy food to visit. Cherish Farm Fresh Eatery opened this week offering gluten-free, vegan and Keto and all around healthy food.
Chef Steven Fowler created the menu bringing years of experience working around the valley. His culinary track record includes T. Cook’s at The Royal Palms, EVO, The Boulders Resort and Tonto Bar and Grill.
The healthy menu at Cherish Farm Fresh Eatery is composed of salads, sandwiches, superfruit bowls, specialty dishes and cauliflower crust pizzas. The restaurant will serve the menu for breakfast, lunch and dinner.
The fast casual restaurant also offers a kiosk diners guests to order on their own.
The restaurant will be open 7 days a week from 7 a.m. – 9 p.m. Mon. – Thurs., 7 a.m. – 10 p.m. Fri., 8 a.m. – 10 a.m. Sat. and Sun. from 8 a.m. – 9 p.m.
Cherish Farm Fresh Eatery is at 2551 W. Queen Creek Rd. Chandler 85248. (480)350-7245. For more information visit website.
The pain relieving extract from the marijuana plant, Cannabidiol (CBD) is showing up on restaurant menus and in food products. The non- psychoactive ingredient won’t get you high but will help you with physical and mental issues. Spinelli’s Pizzeria on Mill Ave. has introduced CBD infused pizza’s and 6 infused specialty cocktails.
“I truly believe in innovative forms of treating pain and mood disorders and I’m so proud we’re the first bar and restaurant in the area to offer CBD extract to our guests,” said Christopher Palma, owner of Spinelli’s Pizzeria.
Guests can add a single dose of CBD oil to any cocktail, soda, beer or slice of pizza for pizza $5. To add to a whole pizza it’s $10.
6 CBD infused specialty cocktails are available for the month of February and are described below.
The Drug Mule– Tito’s Vodka, Agwa de Bolivia, Goslings Ginger Beer, fresh mint, CBD Extract $12
CBDITO– A Tito’s vodka mojito with CBD Extract $12
Cucumber Lemonade– Hendrick’s Gin with homemade lemonade and CBD extract $12
Wake & Bake– A Jack Daniel’s cocktail infused with CBD extract that taste like waffles and syrup $9
The Caregiver’s Daughter– This fruity cocktail made is made with Southern Comfort and infused with CBD extract $9
Doobie Snack– Malibu, melon liquor, Crème de Banana, pineapple juice and CBD extract $9
Spinelli’s Pizzeria is at 420 S. Mill Ave. Tempe 85281. For more information follow Spinelli’s on Instagram and Facebook
Central Phoenix’s Taco Guild restaurant takes the new year pretty seriously as they’ve introduced new cocktails and food. The new cocktails were crafted by new mixologist Kyla Dahl who comes to Taco Guild after spending the last few years crafting cocktails at Scottsdale’s Liberty Station Smokehouse. It was there she learned to make creative cocktails and make a name for herself in the Phoenix cocktail community.
Dahl has shaken things up with 7 new cocktails that pair well with Taco Guild’s Mexican food. All the new cocktails are priced at $12 each. Most of the new drinks use tequila or mezcal with a few of the drinks listed below.
Everybody was surprised to wake up in October to hear that Kazimierz Wine Bar had closed the night before. The iconic wine bar in downtown Scottsdale was a favorite “speakeasy” for the wine crowd and fans of live jazz. The bar gets a new lease on life this week as restaurateur Tommy Plato takes over the space opening Kazimierz Wine and Whiskey Bar.
Plato founded The Gelato Spot and owns Second Story Liquor Bar around the corner from Kazimierz. The atmosphere will be the same but guests will see a new decor, furniture, a VIP area and whiskey program.“Peter was a pioneer in Old Town and what he created here with Kazimierz in this space is exactly what Scottsdale needs,” said Tommy Plato. “I’m excited to keep this tradition alive but with an updated twist on a high-end establishment where you can go to have after-dinner drinks, light bites and great live music all night long in an upscale environment that caters to wine and cocktail enthusiasts,” said Plato.
New menu at Kazimierz Wine & Whiskey Bar
Happy hour will be offered daily from 4 – 7 p.m. and a new full menu will be available until closing. Plato will introduce a new chef, menu and Whiskey Ambassador Program when the Kazimierz opens on Thursday, January 24th.
The new menu will include charcuterie plates, bruschetta, oysters, flatbreads and more. Ingredients will be sourced from local purveyors including Noble Bread and Chula Seafood. Desserts are Plato’s strong point from his experience at The Gelato Spot.
Over 100 wines and 500 whiskeys, bourbons, ryes offerings from the U.S., Scotland, Ireland and Japan will be available. Included will be hand-picked selections and rare bottlings.
“Kazimierz Wine and Whiskey Bar is the perfect blend of good food, upscale atmosphere and the best wine and whiskey selection in Old Town. I am so excited to bring a new late-night concept to a familiar place that has had an incredible following for many years,” said Plato.
Kazimierz Wine & Whiskey Bar is at 7137 E. Stetson Dr. Scottsdale 85251. 480-495-3004
With a name like The Bourbon Cellar you know theirs a lot of the Kentucky whiskey on hand. Over 300 selections of bourbon, one of the largest collections in the Arizona dining scene, some may say the most at this new north Scottsdale steakhouse.
There’s more than bourbon from chef and owner Doug Smith. A farm-to-table high-end steakhouse with a menu that features seasonal ingredients that Smith sources himself.
Smith purchases season vegetables from local farmer’s markets and flies in fresh seafood from daily from around the country and Canada. He hand cuts his own beef, pork, elk, bison and venison purchased from his own butcher shop French’s Meats in Scottsdale.
“By eliminating the vendors, I can take quality control into my own hands to ensure every guests that dines with us is getting the absolute freshest meal around,” says Smith. “For me, cooking and serving food is not only a way to creatively express myself but also give diners a taste experience they’ve never had before with food that is familiar.”
On the menu at The Bourbon Cellar
The restaurant serves lunch and dinner with a large menu that includes hand ground 1/2 lb. burgers & sandwiches, salads, appetizers and signature dishes.
Appetizers include crab cakes, Wasabi Deviled Eggs and PEI mussels. All cuts of beef are USDA Prime including Bone-in Rib-eye, a 6, 10 or 14 oz. cuts of Filet Mignon and more.
Seafood options change daily such as Halibut, Salmon, Ahi Tuna, Swordfish and Sea Scallops.
Seasonal desserts are made daily and side dishes are included with burgers and sandwiches. Sides are a la carte with signature dishes at dinner.
With the vast selection of bourbon guest can sip bourbon cocktails and 45 day aged bourbons. The 45 day aged bourbons offer deep character profiles from their barrel maturing. If you’re not sure which bourbons to choose from you can order a flight of bourbon. Bourbon also makes a great pairing for any of the dishes on the menu.
A full bar is available for non-bourbon drinkers.
3rd Wednesday buffet
Smith, a veteran offers a full buffet every 3rd Wednesday of the month from 5 p.m. – 6:30 p.m. All of the $15 from these dinners are donated American Legion posts in Phoenix, Cave Creek and Anthem.
The Bourbon Cellar is at 23623 N. Scottsdale Rd. Scottsdale 85255 and opens daily at 11:00 a.am.
For more information and to view the menu see website.
I reported in May the owners of Clever Koi we’re opening Fellow Osteria and Pizzeria in Scottsdale. Today is opening day and the foodies in south Scottsdale couldn’t be happier. Fellow Osteria joins New York Bagels & Bialys and Bitters Bar and Food at Skysong at Scottsdale and McDowell Rd.
Born & Raised Hospitality partners Joshua James and Nicholas Campisano realized the potential the south Scottsdale neighborhood has with the new development going on. Townhouses along McDowell Rd. and a revitalized Papago Plaza coming soon this popular neighborhood needed good dining options.
The menu was designed by chef Claudio Urciuloli of Pa’la and offers a taste of the Italian countryside. Sourcing rustic pasta grains to a garden out front the partners have gone to great lengths with this ambitious project.
The all day eatery will offer food, wine, beer and craft cocktails with coffee and ice cream from Sweet Republic.
I will be visiting Fellow Osteria next week and you can follow me on Instagram @SandyWass to see what’s up.
Fellow Osteria is open Monday – Friday from 11 a.m. – 10 p.m. and Saturday and Sunday from 11 a.m. – 11 p.m.
Locally owned Farm & Craft introduced eight new dishes for those looking for a healthy holiday season. The new dishes can be found throughout the menu from starters to entrees.
Because what you put in your body is important the whole menu now includes 100% grass-fed beef. The health focused restaurant also added 25% more organic products and 4 more vegetarian dishes that can be made vegan.
The new menu now lists all Farm & Craft’s local and responsibly sourced vendors. The new dishes are available at the Scottsdale restaurant and will soon be introduced at the Phoenix restaurant.
New menu of healthy dishes
The 8 new dishes are listed here.
Cashew Chicken Salad: shaved chicken breast, togarashi maple cashews, romaine, red pepper, fresh spiral zucchini, with a sesame lime vinaigrette
Super Green Salad: spinach, zucchini, edamame, snap peas, green apple and cucumber in an organic tandoori cider vinaigrette and finished with toasted pumpkin seeds
Burrata & Grilled Vegetables: grilled seasonal vegetables with garlic bread and fresh burrata finished with tomato basil vinaigrette. Great for sharing!
Vegan Banh Mi: house made pineapple BBQ tofu, pickled cucumber, shredded romaine, jalapeno and a chili Dijon dressing on toasted ciabatta. Also available with BBQ chicken.
Probiotic Bowl: warm garbanzos with olive and tomato, quinoa tabbouleh, red beet power kraut, shaved pickled cucumber, romaine hearts and cucumber herb yogurt sauce
Chicken Fried Rice: organic farro, shaved chicken, pineapple, jalapeño, egg and toasted cashews, mixed with fresh veggies and a tamari glaze
Roasted Half Chicken: half of a roasted chicken served with seasonal vegetables & lemon herb chicken jus
Build-Your-Own Veggie Tacos: seasonal vegetables, smashed avocado, pico de gallo & tomatillo salsa served with three warm corn tortillas. Can add shaved chicken or shaved steak.
In addition to the new dishes there have been changes to existing dishes.
The nachos made with quinoa flax chips are now vegetarian and can be prepared vegan.
There is no more turkey being served to help reduce sodium heavy dishes.
The popular Farro Mac & Cheese is back!
Gluten free pasta made from corn and rice is now available.
Soon a new kids breakfast menu will be introduced along with a new seasonal menu with seasonal ingredients.
With all the restaurants opening in downtown Gilbert in the last few years and more opening soon you have to stay on top of your game. Pomo Pizzeria recently updated their Gilbert location with new menu items and a new style of pizza. The Phoenix location went through similar yet different changes a few months ago.
The new menu offers new antipasti, bruschetta, salads, soups and pizza. The new pizza is Rimini style from northern Italy. This style is has the dough rolled out thinner the their award-winning Neapolitan style pizzas. The thinner crust give the pizza a crisper texture. The Rimini style comes in four different toppings Regina, Parmigiana, Crudo e Rucola and Salsiccia e Funghi.
The beer, wine and cocktail list has also been updated as well.
Guest can take advantage of the new happy hour twice a day 6 days a week. Tuesday thru Sunday it goes from 3 p.m. – 6 p.m. and reverse happy hour from 9 p.m – closing.
Pomo Pizzeria in downtown Gilbert is at 366 N. Gilbert Rd. 85234 and opens 7 days a week at 11 a.m. For more information and to view the menu visit their website.
On the success of lunch and dinner Parma Italian Roots now offers Sunday Brunch. The recently opened West Coast style Italian restaurant in Scottsdale serves traditional brunch favorites with a modern Italian twist from 9:30 a.m. – 2:30 p.m.
Chef Chris Gentile’s Italian influence and California Coastal style cooking uses sweet and savory ingredients that offer guests a unique brunch experience. Bold flavored dishes include Strawberry Marscapone Pancakes, Short Rib South of the Border Hash, Parma Benedict and Breakfast Calzone. All these delicious sounding breakfast options are $13.
For those that “Don’t Like Breakfast” choose the Gnocchi ($13), Pappardelle Bolognese ($15) or one of the other four lunch options.
You can’t do Sunday brunch without cocktails and Parma offers $12 bottomless Mimosa’s and more.
Rather than closing restaurants as owners move on they are finding new owners to keep them up and running. Yesterday I posted about The House Brasserie getting new owners, today TEXAZ Grill has a new owner.
After 33 years owner Steve Freidkin was ready to move on but didn’t want to close his famous Phoenix restaurant. Selling almost a million Chicken Fried Steaks and Texas style food new owners, the Nguyen family don’t plan any changes.
The new owners
The Nguyen’s moved to Arizona in 2007 from Houston where they immigrated to in 1989. They have been longtime fans of the restaurant ever since and are looking forward to taking it over.
“Our entire family is excited to take the reins at TEXAZ Grill and continue the proud traditions started by Steve Freidkin and Jim Mitchell way back in 1985,” says Long Nguyen. “Most important, we want TEXAZ fans to know their restaurant is in good hands, and we look forward to serving up Phoenix’s best steaks, chicken fried steaks and more for another 33 years.”
Long time staff and management will stay in place to continue serving comfort classics like steaks, chili and BBQ.
Friedkin will stay on board with the new owners through November and will then become a customer.
“After three plus decades as owner, chief cook and bottle washer at TEXAZ Grill, I’m ready to ride off into the sunset,” says Steve Freidkin. “But first I had to make sure that my staff and our customers, who are both like family to me, were all in great hands. It was very important to me that TEXAZ remains a family run restaurant.”
“The staff makes TEXAZ Grill great, and I know that they will have the same friendly service and use the same recipes that we’ve had for the past 33 years, including chicken fried steak, mashed potatoes and gravy, TEXAZ Red Chili, pecan pie, and more.”