With the rise of the “fast casual” dining concept full service restaurants need to adapt to the customer on the go. Famous Dave’s BBQ recently debuted their “Quick Que” lunch option at their Mesa Riverview location giving customers the option to if in a hurry. Don’t worry customers in no hurry can still enjoy a full service experience they’ve come to expect.
“We’re thrilled to now be offering another means to serve our guests premium-quality, succulent BBQ right out of the pit,” said local franchisee John Erlandson. “Meet the Pitmasters while they hand carve the meat right in front of you and experience the difference at Dave’s. We’ll have made from scratch sides on the line as well as coolers of beer, sodas, homemade lemonade and waters to wash it down, pay for your meal and get in and out easily.”
The “Quick Que” lunch is available from 11 a.m. – 2 p.m Monday – Friday and lets customers head up to the “Quick Que Station” where the can choose from the menu board above. Traditional Famous Dave’s dishes along with daily specials that can include tri-tip sliced beef and Wagyu beef ribs.
Years ago people would purchase their cheese from a cheese shop, fish from a fish market and meats from a butcher, today you can find the one stop shopping with few peddling their product knowing only basic information. With that in mind the Arcadia Meat Market is set to open on January 11th 2018.
Partners Nick Addante and Luigi Paroli plan to bring back the old school butcher shop offering Arizona raised beef, pork, chicken and lamb and will source all natural products from Colorado, Utah, Nevada, New Mexico and California.
Need for the Arcadia Meat Market
Addante is a partner in Arizona’s only grass-fed beef producer who realized that the mass marketed meat industry lacked what consumers want including transparency, product knowledge and the treatment of animals.
“All our meats are free range and pasture raised, never had any antibiotics or hormones, and the animals we sell have always eaten healthy food resulting in the best quality meats.” Addante says.
“We believe that healthy animals raised in open pastures make for a healthier planet and healthy happy customers. We work with producers that care about our planet and the animals they raise. Our ranchers practice sustainable farming methods so their business may continue to thrive for generations to come.”
Addante also wanted a skilled neighborhood butcher who cared about the meats they are butchering for their customers and the customers themselves.
Enter Paroli, a 2nd generation butcher from New Zealand who’s worked across the country and will hand cut all meats in-house.
“It’s all about bringing back trust and transparency, because I was raised on that, including 8,000 hours of training under a master butcher in Wellington, New Zealand,” Paroli says. “I’ve run butcher shops from Alaska to Manhattan and it all comes back to good, healthy, grass-fed, pasture raised, organic proteins. Plus, you can come and get something specially cut for you and feel good about providing for your family.”
Arcadia Meat Market will be open daily Monday – Friday 10 a.m. – 6 p.m., Saturday 9 a.m. – 5 p.m. and Sunday from 11 a.m. – 3 p.m. Also offered will be ready-to- cook meals, grab & go items and more. In the future they plan to sell wine, cheese, charcuterie and cold pressed juices.
Arcadia Meat Market will be 3950 E. Indian School Rd. #150 Phoenix 85018.
Chicken is the #1 food trend for 2018 according to Nation’s Restaurant News which is great news for the local quick casual concept Chick-In. Located on the ASU campus in Tempe, Chick-In uses chicken as the main ingredient in its Mediterranean inspired cuisine with an emphasis on authentic Israeli dishes.
Owner Yariv Elazar is from Israel opened Chick-In in May of this year with head chef Maayan Glass who wanted to bring authentic dishes of his homeland to the ASU campus. Israeli cuisine is #3 on the list of top food trends of 2018.The versatility of chicken as a protein and its affordability are two of the reasons it placed at the top of the list released in early November.
That versatility and affordability are evident on the menu at Chick-In with an assortment of sandwiches, platters, bowls along with vegan options as well. The restaurant also keeps kosher. All meals are made fresh to order and Grab & Go salads are made fresh daily.
Chick-In is in Wilson Hall at 24 E. Orange Mall Tempe 85281. 480-665-2185. For hours and to see the menu visit their website.
Central Phoenix’s Zookz Sandwiches added three new sandwiches to their menu this week with the hot summer months and lighter eating in mind. Whether you’ll be enjoying them for breakfast or lunch owner Carole Meyer’s goal is to please their loyal customers through their taste buds.
Zookz new sandwiches
The toasted and round sandwiches offer customers a mix of poultry, vegetables and dairy and flavors that are sweet, savory and spicy. The three new are….
Parmesan cheese topped with chicken marinated in honey balsamic vinaigrette and tossed with black beans, sweet corn, feta cheese and sunflower seeds. $8.50 (includes a side salad)
Parmesan cheese, egg white frittata topped with tomatoes, avocados and kale tossed in Zookz zinger sauce. $5.75
Zookz crunchy chicken salad with apples, cranberries and roasted almonds in Zookz sweet heat mustard sauce. $8.50 (includes a side salad)
Simple summer salads
Sandwiches aren’t the only menu items that are healthy and light made for summer eating. Their side salads are a fresh and tasty addition to each of the sandwiches, customers can choose from Garbanzo Bean salad with feta, roasted red peppers, green onion in a lemon zest yogurt dressing or Potato salad with black beans, green onion, corn and chipotle sauce. Even better is when you have both side salads as you meal to get maximum flavors.
Craving a sweet to end your meal try the new Caribbean Beet Cake. Yes beets, giving you a unique tropical flavor.
Zookz is in Uptown Plaza 100 E. Camelback Rd. (Camelback & Central Ave.) Phoenix 85012 and is open Mon. – Fri. 7 a.m. -4 p.m. and Sat. & Sun. 8 a.m.-4 p.m. https:/zookzsandwiches.com
Veteran’s Day is a day when we thank all veterans, active & retired, for their service in defending our freedoms and protecting us from those who want to do harm to us. Friday November 11th is Veteran’s Day and Famous Dave’s Bar-B-Que offers all veterans a Free BBQ meal at there 4 Phoenix area locations.
The two meat salute
From 11 a.m. – 10 p.m. all military personnel with proof of service & photo ID will be treated to “The Two Meat Salute”, a meal consisting of 2 meats that include a choice of 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.
“Supporting our local Veterans is very important to me and our staff,” said John Erlandson, owner of the Valley’s four Famous Dave’s Restaurants and John should know as he is an Army Reserves Veteran and a graduate of U.S. Army Ranger School in 1990. John wants to show his appreciation to other veterans and thank them for their commitment and service to the country. This meal is for dine-in only and only available on Veteran’s Day.
famous Dave’s Bar-B-Que locations
The four Famous Dave’s Bar-B-Que in the Valley are in Chandler at 3250 West Frye Road; Peoria at 16148 North 83rd Avenue, SanTan Village in Gilbert at 2206 E Williams Field Rd and Mesa Riverview in Mesa at 1011 Dobson Road. For more information go to http://www.famousdavesbbq.com/
What started as a catering business will soon be a restaurant for Brat Haus’s owner Dave Andrea as he prepares to open SmokeHaus next door in the former Union Barrelhouse come mid January 2016.
This won’t be your typical Texas or southern style BBQ or smoke house but will feature Santa Maria style BBQ influenced from the central coast of California with an Arizona twist. SmokeHaus’s signature dish is the Santa Maria Tri-Tip Sandwich using meat smoked from 2 meat smokers and an open flame grill that uses Mesquite & Red Oak wood.
Entrees include chicken, ribs, pulled pork and salmon as well as rattlesnake chili, Greasewood burger and 1984 Taco salad paying tribute to its roots here in Arizona. Side dishes sound good and will include pork belly mac & cheese, street corn, Ranch beans and more.
One of the benefits of opening next door is the large parking lot included as parking for Brat Haus has always been a challenge and the lot will accommodate parking for both restaurants.
Smokehaus will be located at 3636 N. Scottsdale Road, Scottsdale, AZ 85251. Stay tuned to the Smokehaus website for more details at www.smokehausaz.com and be sure to follow on social channels @smokehausaz
Whether you’re heading down to scuba dive, check on your money or warm up from the winter blues Grand Cayman Island has its variety of dining for everybody. Considered by many to be the culinary capital of the Caribbean (say that a few times after a few Pina Coladas), Grand Cayman is a rather small island in the western Caribbean Sea with several influences native to island or imported. The majority of the dining scene is on the western side of the island near George Town, but throughout the island you’ll find several other restaurants (in some cases barely that) frequented by locals which is the best way to taste the flavor of the island and the region. This is exactly what we did on a recent visit.
Surrounded by turquoise blue water, you’d be correct if you guessed that a lot of seafood is being served along with “jerk” food. “Jerk” is a mildly spicy seasoning found throughout parts of the Caribbean including Jamaica and Grand Cayman. The use of cloves gives it a distinctive flavor than most other spicy seasoning and it’s most commonly found on chicken and pork.
After getting some recommendations from hotel employees and checking local guide books we made our way to RankinsJerk on Shamrock Rd. on the border of Bodden Town and Lower Valley. No big menu at this walk up restaurant just a few daily specials and couple of staples that include Jerk chicken($8), Jerk pork ($10) both w/ red beans and rice and small salad which were very tasty as was the Mahi Mahi filet and the chicken soup. We knew it would be good as we walked in to the minimal looking dining room to await our food, which was packed with locals eating lunch. So quiet you could hear a pin drop. It was also one of the few places I saw goat on the menu but decided to pass.
If you’re craving kangaroo or crocodile Make your way to the Gun Bay area of the Eastern Districts to Tukkawww.tukka.ky where Chef Ron who hails from the Queensland area of Australia will introduce you to Australian food with a Caribbean flare at his beach side restaurant. With an extensive menu we were there for his Walkabout Wednesday tasting menu which included 3 courses for $40 C.I plus gratuity. Crocodile and Conch Fritter, Breaded Brie and a Lobster & Shrimp Spring Rolls were the 1st course followed by a choice of pan seared Barramundi, Grilled Mahi Mahi and Prawn Skewer, Mixed Grill Brochette consisting of lobster, shrimp, chicken and lamb cutlet or Angus beef filet and Kangaroo sausage. All the food presented tasted great and the presentation was the best we’d seen on the island. The Date & Walnut pudding w/ Butterscotch sauce was my choice for dessert delicious and had me wanting to lick my bowl. This was by far the fanciest restaurant of our visit.
If you make it to the North Side be sure to visit Over the Edge Restaurantwww.over-theedge.com over looking Old Man Bay. With a variety of sandwiches, salads and main courses served in a nautical setting this was the restaurant we kept saying we had to get to and finally did for our next to last lunch. With a nice variety of fish that included Snapper, Wahoo, Mahi Mahi, Codfish and Lobster just to name I few. I went with the Fish & Fries (fish n chips). This was not your battered and fried fish that I was expecting but a seasoned and breaded then pan-fried filets which was a pleasant surprise. It was also the only place I noticed turtle steaks on the menu for those that crave it. Also be sure to ask for the jar of pickled peppers if you want to add a spicy kick to your meal.
If you find yourself hungry in George Town or along Seven Mile Beach and want to avoid the touristy places you can watch the waves rolling in at The Royal Palms Beach Clubwww.royalpalmscayman.com Part beach club, part patio restaurant this was slightly more mainstream with burgers, pizzas, salads and sandwiches. I went with the Mahi Mahi sandwich ($10.50 C.I.) with the Jerk mayo which was very good.
We also ate a couple of good meals where we stayed at the Morritt’s Grand Resort on the northeast corner of the island at Colliers Point. At David’s Restaurantthe seafood risotto and coconut shrimp salad were winners.
Other good choices we visited was the Wreck Bar and Grill at Rum Point www.rumpointclub.com for eating at picnic tables and under the palm trees after a visit to Sting Ray City. On one visit I went with the Traditional Style Jerk Pork ($11 C.I.) which was a generous portion
of pork along with red beans and rice, corn on the cob and coleslaw. For my final meal of our trip we returned I had the Jerk Chicken Wrap off the special board which was very flavorful. Definitely the most kicked back place of our visit with its hammocks and clear blue water to stare into.
A few other places were recommended to us that we could not get to were Chester’s Fish Fry in Bodden Town, South Coast Bar & Grill on the water by Frank Sound and Vivine’s Kitchen in Gun Bay that looked like someones home and identified by a sign hanging on a street side mailbox. All of these were in the Eastern Districts part of the island.
The Cayman Islands have their own currency (C.I.), some places quote both C.I. & U.S. dollar prices & U.S. prices are 20% higher due to the exchange rate and any change given from U.S. dollars is given in C.I.
So whatever your reason for visiting Grand Cayman Island be rest assured you won’t go hungry and if you take these recommendations and others from the locals you should be leaving very satisfied and a few pounds heavier.