Stefano Fabbri, owner of popular Phoenix restaurants Mora Italian and Pomo Pizzeria announced he’s opening a new restaurant, Meat the Ball. The full-service restaurant will open Thursday March 21st at the Biltmore Fashion Park.
The menu will include an impressive line-up of meatballs made with sausage, veal, salmon and more. In addition to meatballs the restaurant will offer appetizers, soups, salads, sandwiches and desserts.
“I’m thrilled to introduce Meat the Ball, a mini restaurant with a big personality centered on the quintessential meatball and its street food friends. We will have authentic recipes prepared with locally sourced and organic products to celebrate today’s healthy dining, Italian style,” says Fabbri.
The 1,500 square foot restaurant will look like a 50’s style diner and decorated with pop-art and a retro theme.
Meat the Ball will be open 7 days a week from 11 a.m. – 9 p.m. Biltmore Fashion Park is at 2502 E. Camelback Rd. Phoenix 85016. For more information visit their website.
Diana Brandt a.k.a Arizona Foodie is looking to blow your mind with “Smoked”, her food event on March 23rd. Bringing together local chefs and creative cocktails she wants people to hang out and enjoy what the local culinary scene has to offer.
“I wanted to create an event that captures the quality and talent of the Arizona Food scene but also keep it very intimate,” says Brandt. “There’s something primal about cooking with fire and it’ll be really cool for the guests to interact with the Chefs and watch them as they prepare distinctive dishes. It’s going to be lit. You will be amazed how creative these Chefs will get. I can’t wait to see what they come up with!”
Chefs will be left to create whatever dishes they want as long as there is an element of smoke. Expect to taste dishes from these chefs scheduled to participate.
Matt Carter from The Mission, Zinc Bistro and Fat Ox
Stephen Jones from The Larder + The Delta
Aaron May from Malibu Burger, The Goodwood Tavern, The Lodge Sasquatch Kitchen and Over Easy
Jason Alford of Bulthaup Az
Walter Sterling from Ocotillo
Alex Levine from Starlite BBQ
Adam Allison of Handlebar Diner
Chef Dell from Four Seasons Resort Scottsdale at Troon North
Chef Paulo from Obon Sushi Bar Ramen
Justine Dachel of Jewel’s Bakery and Cafe
Ketel One, Seagram’s, Bulleit, Johnnie Walker and Union Mezcal are sponsoring the event and guests will be able to sip on their creative cocktails in the Bulleit Smoked Lounge.
They won’t just be creating cocktails but their own brand experience. Wander over to the Seagram’s Airstream trailer with a photo booth and dry ice cocktails. Ketel One Botanicals will decorate their space with fresh flowers and guests can created their own smoked candles. Johnnie Walker and Union will create their own fun experiences too.
“I truly want the Smoked experience to be available to everyone. So I’m keeping this upscale event affordable so the ticket price doesn’t kill the budget,” says Brandt. “I’m hoping that this event will show many of the people that follow me how amazing our food scene is and get them out of their routines and into these restaurants.”
Looking to burn a picture of your ex or not feeling very romantic this Valentine’s Day you’re not alone. It is for that reason that Hula’s Modern Tiki in Phoenix and Scottsdale are throwing an Anti-Valentine’s Day party.
“Roses are red, violets are blue, no one hates Valentine’s Day more than, you! Except for us!” says Hula’s Modern Tiki owner, M. Dana Mule.
Singles and couples are welcome to Anti-Valentine’s Day party starting at 11 a.m. and going til closing. The “Black Hearts Social Club Martini” and the “You Drive Me Bananas” cocktails along with Pinot Gris Sangria will make you forget the ex.
After 6 p.m. enjoy $15 bottles of Prosecco and Rose and 1/2 off other bottles of wine.
Burn photos and memories of lover’s of the past in “Pele’s Fire Pit of Revenge” on the patio at their Phoenix restaurant.
Hula’s Modern Tiki is at 5114 N. 7th St. Phoenix 85014 and 7213 E. 1st Ave. Scottsdale 85251.
Change is inevitable in restaurants, some changes follow food trends, decor, some are changes in a brand and customer service. Some changes come often with seasonal availability of ingredients. Some changes are years in the making and that’s the case at Sierra Bonita Grill.
This is the restaurants first major menu change since 2011 and is about getting back to its roots and paying tribute to Sierra Bonita Ranch. The ranch down in Wilcox is Arizona’s oldest continuous family run ranch and where the restaurant got its name.
The popular central Phoenix restaurants menu is influenced by Southwestern and Mexican cuisine but owner Nate Hopper wanted more of a western influence.
“When I first learned about Sierra Bonita Ranch, I knew that I wanted Sierra Bonita Grill to honor our state’s ranching heritage. The updated menu now puts more emphasize on ‘out on the range’ cowboy-style cooking, while still integrating ingredients prominent in Mexican and Native American cuisine. We’re representing the old west, with a modern approach,” said Hopper.
“From the Ranch” at Sierra Bonita Grill
Longtime favorites Buttermilk Chicken, Grilled Fish & Carne Asada Tacos, Smoked Red or Green Chile Pork Roast and the SBG Signature Burger are staying along with others.
Guests will notice separate lunch and dinner menus with lighter options at lunch and heartier dishes at dinner. Included are more salads like the Roasted Brussels Sprouts Salad with grilled shrimp ($16) and The Bacon Wedge Salad ($16).
Other lighter menu additions include Vegetable and Noodle Shrimp ($28) and Avocado Toast ($10).
The biggest change on the dinner menu is the “From The Ranch” section featuring steaks, chops and chicken. A few include a 14 oz. NY Strip ($38), an 18 oz. split bone-in Ribeye ($42), a 10 oz. bone-in Pork Chop (24) and half roasted chicken ($27). Entrees come served with a choice of side dish and homemade sauce.
Side dishes include a baked potato, seasonal vegetables, green chile mac ‘n’ cheese or green chile scalloped potatoes. Choose a sauce from a selection of horseradish cream, roasted tomatillo, roasted guajillo chile au jus, and chimichurri.
Sierra Bonita Grill is at 6933 N. 7th Street, Phoenix, Ariz., 85014. 602-264-0700 To see their new menus check out their website.
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.
After finding loyal fans for their cookie dough Scoopwell’s Dough Bar is opening Saturday January 12th at Phoenix’s Uptown Plaza. Kendra and John Scheer started Scoopwell’s Dough Bar in early 2018 as a pop-up at Tempe Public Market Cafe. The pop-up was a success selling out and the husband and wife team decided to open a permanent store front.
“We can’t wait to open in Uptown Plaza,” said Kendra Scheer. “Whether you checked us out earlier this year, or you’ve never tried edible cookie dough before, we promise to save you something sweet.”
Scoopwells’ offer 11 different dough flavors and even more sweet toppings. Gourmet flavors include Lemon Poppyseed, Brownie Batter and Rainbow Sprinkle are made from scratch. Delicious seasonal flavors and other year round favorites will be served. Mix-in Twix bars, peanut butter chips, pretzels and others for even more enjoyment.
When the doors open at 10:00 a.m. sharp the first 50 people in line will get Free Dough For A Year. The punch card they receive will be good for 1 small cup of dough a month. If you’re not one of the first 50, you’ll receive a free collectible gift and entered to win an Uptown Plaza gift bag.
For an even sweeter deal Scoopwell’s will be handing out gifts and giveaways all weekend long.
Find Scoopwell’s at 100 E. Camelback Rd #164 Phoenix 85012.
Huss Brewing Co. is accepting locally grown citrus for their up-coming seasonal bottling, CenPho Citrus IPA. Central Phoenix (CenPho) residents are invited to drop off citrus from their trees in exchange for two pints of the new beer when released. Drop off your citrus by January 14th 2019 at Huss’s Taproom in Uptown Plaza.
Huss employees will be accepting donations and giving certificates until enough citrus is collected for brewing.
CenPho Citrus IPA
The beer will make it’s debut on Feb. 9th at the Arizona Strong Beer Festival then around central Phoenix. Those that donated citrus and received a certificate can cash in for 2 pints on Feb. 16th at Huss’s Citrus Festival at the Uptown Taproom.
The craft beer will be poured at local hangouts and community events around central Phoenix including.
2/9 – AZ Strong Beer Festival
2/10 – Willo Neighborhood Home Tour Beer Garden
2/11 – AZ Beer Week (variety of CenPho bars, restaurants and neighborhood stores)
2/16 – Citrus Fest at Huss Brewing Co. Taproom at Uptown Plaza
2/24 – Coronado Neighborhood Home Tour Beer Garden
3/2 – Melrose Neighborhood M7 Street Festival (inside the Huss Brewing Co. Beer Garden)
Central Phoenix citrus
The beer is celebrating Huss Brewing and central Phoenix State Rep. Laura Pastor helping to create Arizona’s first experimental citrus trees. Imported from California the trees are planted on the Orangewood estate of William J. Murphy at 7514 N. Central Ave. Murphy built the Arizona Canal and founded numerous Phoenix and Glendale neighborhoods.
“We love to incorporate as many local ingredients as possible, and citrus is such a great flavor for a fresh seasonal beer,” says Leah Huss, who owns Huss Brewing Co. with her husband Jeff. “So as soon as we met Councilwoman Pastor and heard about the deep citrus roots in the historic neighborhoods surrounding our Uptown Taproom, we knew this was the perfect way to, literally, share a beer with our neighbors.”
Visit their website for more information and drop off citrus at 100 E. Camelback Rd.
As Phoenix restaurants fill up with New Year’s Eve reservations diners decide where to dine for a final meal of 2018. Mora Italian offers a 4 course prie fixe menu starting at 4 p.m. The Italian influenced menu offers guests a wide range of flavors from Chef Scott Conant and his culinary team. This will be the only dining option at Mora on NYE.
The modern Italian menu is as follows….
First (choice of)
Radicchio & Endives- blood orange, pignoli, black olives
Earlier in the year Macayo’s Mexican Restaurants made available a limited amount of recipe boxes and they sold out quickly. I’m glad to report the custom-made wood boxes filled with family recipes are available and will again sell out quickly. If you haven’t bought presents for your favorite foodie or home chef these would make a perfect gift.
Friday December 14th at 9:00 a.m. they will go on sale on-line and at their Mesa, Phoenix and Glendale locations. Each Recipe Box includes 72 family recipes including Spinach Con Queso, Green Chile Pork Stew and Cilantro Lime Chicken Salad.
Each Recipe Box is $35 plus tax with a limit to 2 per person. Macayo’s will donate $5 of each sale to Careers through Culinary Arts Program (C-Cap).
The three locations where the boxes will be available are…..
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.”