Tag Archives: local restaurant

Alex Stratta takes over the kitchen at MATCH: Restaurant & Cocktails

It was less than a year ago that I reported that James Beard Award winning chef Alex Stratta took over culinary operations at The Herb Box , well that short-lived stint has come to an end. Chef Stratta has taken his culinary talents to MATCH:Restaurant & Cocktails in The Found:Re Hotel in Phoenix.

New menu debut

The first change will take place in September when chef Stratta will debut a new menu for the wood-fired and local focused restaurant. “We are testing new recipes and seeking the perfect balance of flavor and relatable dishes that suit the tastes of our local residents and out-of-town guests,” said Stratta. “The wood fired oven and grill will continue to take center stage as we evolve our menu.”

He and his team will continue to focus on simple, seasonal and locally sourced ingredients that will be presented in an artful style to coincide with the hotels art inspired decor and design.

The Alex Stratta culinary history

The globe-trotting chef has collected awards for his Las Vegas restaurants Stratta & ALEX and his first stint in Phoenix at Mary Elaine’s at The Phoenician Resort. He’s also worked for famed chefs Alain Ducasse in Monaco at Louis XV in The Hotel de Paris and Daniel Boulud in New York at Le Cirque. He’s also made the finals on Top Chef Masters, Italian Iron Chef and Iron Chef America. In addition to his James Beard “Best Southwest Chef” award he’s been named a Food & Wine Best New Chef, several AAA Five Diamond awards and a two star rating from the Michelin Guide for ALEX.

MATCH is at 1100 N. Central Ave. in downtown Phoenix https://www.matchphx.com/

 

August is here as Liberty Market’s Burger Daze returns

Every August Gilbert’s Liberty Market serves up 31 different burgers for its annual Burger Daze promotion and this August is no different.

Liberty Market
Fried Chicken burger photo courtesy of Sarah

Planning for 31 burgers

Planning started shortly after 2016’s Burger Daze ended as executive chef David Traina started thinking of combinations for new burgers while also including a few favorites on this years list. In January chef Traina started to make the burgers for consideration to see how they went from paper to palate in an effort to finalize this years burgers. Chef Traina should know about burgers as he was Delux Burger’s first executive chef before making his way to Liberty Market.

According to Traina ” I’m really excited about this years burgers and we start with a favorite from last year, the  Coffee burger the Beehive cheese is an awesome addition to that one. Our End of Daze burger is going to be worth the wait.”

Gift card challenge

Owner Joe Johnson knows how to motivate his customers to come by Liberty Market on a daily basis to try each days special burger. Save those receipts as Joe is giving away a $50 Liberty Market gift card to those that come in and eat 10 burgers during the month. If you can stomach all 31 burgers you’ll have earned a $250 gift card. Those that accomplish either one of these challenges will have until the end of the first week of September to provide the receipts for verification and get their Liberty Market gift card.

Monte Cristo burger photo courtesy of Sarah

Burger Daze daily line up

Most of the burgers are made from local, natural ground chuck beef while others are made from buffalo meat and a vegan black bean pattie. Below is the list of all 31 burgers , one for each day of the month.

 #1 Tuesday – Coffee Burger: beef patty, Beehive Barely Buzzed Cheese, candied bacon, and onion whipped cream on a hawaiian bun.

 #2 Wednesday – Monte Cristo Burger: beef patty, swiss cheese, shaved ham, strawberry jam and powdered sugar, served open face on griddled bread pudding.

 #3 Thursday – Spanish Burger: beef patty, manchego cheese, chimichurri aioli and sliced Spanish chorizo on panella bun.

 #4 Friday – Ultimate Buffalo Burger: buffalo patty, pickled carrots and celery, St. Pete’s blue cheese, Frank’s Red Hot buffalo sauce on kaiser bun.

 #5 Saturday: Chilaquiles Burger: beef patty, chilaquiles,  sunny side up egg, tomatillo salsa, cotija cheese on a jalapeno ciabatta bun.

 #6 Sunday: Liberty Joe Burger: beef patty, housemade sloppy joe and cheddar cheese on hawaiian bun. 

 #7 Monday: Gordita Burger: beef patty, pico de gallo, lettuce, pepper jack cheese on housemade fried gorditas. Served with tortilla chips.

 #8 Tuesday: California Burger: beef patty, fresh guacamole, lettuce, tomato, and monterey jack cheese on a croissant.

 #9 Wednesday: Shrimp Po’ Boy Burger: two 4 oz patties, fried shrimp, coleslaw, and housemade remoulade on a baguette.

 #10 Thursday: The Thai Ramen Burger: beef patty, ramen noodles, thai basil, cilantro, seasoned pork and red chili peanut sauce on a panella bun.

 #11 Friday – Onion Ring Burger: beef patty, fried onion ring, smoked cheddar, sauteed red onion, potato chips and BBQ sauce on kaiser bun. 

 #12 Saturday – Short Rib Burger: beef patty, braised short ribs, fresh mozzarella and shaved parmesan on ciabatta bun.

 #13 Sunday – Croque Madame Burger: beef patty, shaved ham, swiss, fresh tomato, sunnyside up egg, smothered with bechamel, served open faced on challah toast.

#14 Monday – The Elvis Burger: beef patty, cheddar cheese, chopped bacon, peanut butter, and pickles on a housemade waffle bun.

 #15 Tuesday – The Boursin Burger: beef patty, herbed Boursin Cheese, caramelized onions and fresh arugula on a hawaiian bun.

 #16 Wednesday – The Black Bean Butternut Burger (Vegan): black bean & butternut squash patty, avocado, heirloom tomatoes, and baby greens on a kaiser bun.

 #17 Thursday – The Greek Burger: beef patty, feta cheese, nicoise olives, oven dried tomatoes, and tzatziki sauce on a potato bun.

 #18 Friday – The Poached Pear Burger: white wine poached pear, cambozola, bacon and spring mix on hawaiian bun.

 #19 Saturday – The Louie Burger: beef patty, crab salad, chopped bacon, avocado, red leaf lettuce, and Russian dressing on a pretzel bun.

 #20 Sunday – The BBQ Pork Burger: beef patty, house made BBQ pulled pork with creamy coleslaw on seeded kaiser.

 #21 Monday – The Brie and Mushroom Burger: beef patty, brie cheese, truffled mushrooms, watercress, and oven dried tomato aioli on an onion brioche bun.

 #22 Tuesday – The Fried Chicken Burger: beef patty, fried chicken, bacon, jack cheese, ranch and jalapeno chips on a hawaiian bun.

 #23 Wednesday – The Korean Beef Burger: beef patty, korean style short ribs, kimchi, radishes and sesame seeds on a hand cut bun.

 #24 Thursday – The Serious Grilled Cheese Burger: beef patty, fontina, jack and cambozola , shaved cornichons on a panella bun.

 #25 Friday – The Fresh Grind Burger: house ground brisket, ribeye, and short rib patty, fontina cheese, tempura fried oyster mushroom, and demi glace, served open face on a polenta cake. 

 #26 Saturday – The Savory Dossant Burger: beef patty, gruyere cheese, crispy bacon, and roasted garlic aioli, on an Onion Dossant

 #27 Sunday – The Elote Burger: beef patty, fire roasted corn, mexican spice blend, lime aioli,pepper jack, cotija, Fresno peppers, and cilantro on jalapeno ciabatta bun.

 #28 Monday – The Curry Masala Burger: beef patty, grilled halloumi cheese,curried onions and tomatoes, and masala aioli, on a brioche bun.

 #29 Tuesday – The Basil Pesto Burger: beef patty, basil pesto, fresh mozzarella, fried zucchini and arugula on ciabatta bun.

 #30 Wednesday – The Chile Relleno Burger: beef patty, cheese stuffed relleno, shredded lettuce, green enchilada sauce and cotija cheese, on a panella bun.

 #31 Thursday – THE END OF DAZE BURGER: house ground beef patty, hatch chile cheese, foie gras, duck bacon, truffle aioli, and parmesan tuile on toasted brioche.

 

 

 

 

Rusconi’s American Kitchen tempts us with Summer Dinner Menu

No beating around the cactus, its June and summer has hit the Phoenix area pretty quickly. As much as we lament the hot summer months a few good things make life easier for us locals. As we stick around and sweat it out there is less traffic on the road, no waiting for a table at our favorite restaurants and restaurants doing what it takes to get our butts in their seats. Rusconi’s American Kitchen is wooing us with a Summer Dinner menu that offers 3 courses & glass of red or white wine for only $44.00 per guest.

This Summer 2017 Feature Menu is available through August in addition to their daily dinner menu. The Summer dinner menu is as follows…..

Course One (choice of)

wild arugula with cotija cheese 

shaved watermelon radish, beets, chardonnay vinaigrette

chilled pea soup with house smoked salmon

crema and tiny croutons

 

Course Two (choice of)

pecan wood grilled loin of lamb

mild roasted pepper grits, small carrots and American goat cheese

pecan wood grilled sustainable salmon 

blackberry glaze, small potatoes, sweet corn, baby cabbages

 

Course Three (choice of)

 budino of the moment

 RAK dark chocolate bread pudding

Rusconi’s American Kitchen is at 10637 N. Tatum Blvd. (NE corner of Tatum & Shea) Phoenix (480)483-0009 http://rusconiskitchen.com/

 

The Crepe Club wants you to create their new crepe flavor

Attention all creative foodies & home cooks this one is for you as The Crepe Club is looking for your help to create a new crepe flavor. The contest will run from April 10th – May 31st allowing plenty of time to think of what flavor(s) you would like to submit.

The Crepe Club’s Peanut Butter & Banana Crepe photo courtesy of Angela Muniz

“Crepes have been a family tradition,” said The Crepe Club co-owner Fares Tarabichi. “Every Sunday my brothers and I would cook them for our parents. And each week we would try to out-do each other with the filling combinations. This contest is a way to share that love of crepes with our guests.”

The winner gets

And what does the lucky winner get, bragging rights of course and your winning flavor will be on menu with you and your family & friends enjoying a crepe party. Crepes can be either sweet or savory and will be judged based on creativity, taste and if it can be made in a restaurant setting.

How to enter

  • Visit The Crepe Club website at http://TheCrepeClub.com/contest from April 10 – May 31 and submit your crepe flavor idea. You will need to submit a short description of the crepe including the ingredients and name your crepe.
  • On June 1, The Crepe Club will reveal the Top 7 nominations and ask people to vote on which flavor name and description they like best on The Crepe Club website.  Voting will run from June 1 – 15.
  • Then it gets really fun. The Top 3 vote getters will have their crepes on the menu at The Crepe Club’s three locations from June 16 – June 25.
  • On June 26 the top seller will be crowned the winning crepe flavor. The winner will receive a crepe party for 20 people. Second place will receive a $100 Crepe Club gift card. Good luck!

The Crepe Club has 3 Phoenix are locations.

Biltmore Fashion Park: 2502 E. Camelback Rd. #130, Phoenix

San Tan Village: 2268 E. Williams Field Rd. #721, Gilbert

ASU Main Campus:  550 E. Tyler Mall, Tempe

 

 

Just in time for spring Pomelo at The Orchard offers Happy Hour all day

The arrival of spring last week means longer days and a longer opportunity to enjoy Happy Hour at Pomelo at The Orchard daily from 11 a.m – 6 p.m. No better way to enjoy this great weather indoors or out at this former citrus farm turned restaurant, ice cream and candy store.

Pomelo Happy Hour

During Happy Hour guest can enjoy $5 cocktails, $6 specialty cocktails, $5 glasses of wine, $1 off beers and a menu of special appetizers in the bar and lounge. You can also try the signature Bellissimo cocktail made with Pomelo’s own Pomelo Vodka, Blackberry Thyme syrup, fresh grapefruit juice and sparkling wine.

Daily Specials

If a 7 hour Happy Hour isn’t motivating you enough to visit Pomelo maybe these daily specials will.

Monday and Tuesday—All day a pizza and select bottle of wine is just $20.

Wednesday—All day it’s just $10 for two tacos and a house margarita.

Thursday—From open to close a Grass-Fed Burger and Beer is just $13.

Friday—Start the weekend early with happy hour from 11 a.m. until 6 p.m. in the bar and lounge area.

Saturday and Sunday—Brunch is served from until 4 p.m. and there are $5 Mimosas, Bloody Marys or Sangria available.

Pomelo at The Orchard is at 7100 N. 12th St. Phoenix 85020 (602)633-2442 http://www.pomelophx.com/

 

U.S. Egg launches “secret” menu items, get a sneak peek here.

The 1st U.S. Egg was hatched back in 1986 with the Gebran family purchasing it in 1991 and hatching 5 more locations across the valley in the last 26 years. To celebrate the 31st anniversary of the opening of the 1st restaurant U.S. Egg has unveiled a “secret menu” for its loyal customers.

Jalapeno Scramble photo courtesy of U.S. Egg

The  restaurant serves breakfast and lunch and the 8 “secret” menu items will be available all day, every day at all 6 locations. All menu items include fresh ingredients and creative flavors for its classic and unique menu items. U.S. Egg is one of the first restaurants to offer a gluten-free menu and is known for their Protein Pancake.

U.S. Egg “secret” menu items

  • Jalapeno Scramble – eggs, chorizo, cilantro, tomatoes, jalapenos, onions and Jack cheese. Served with hash browns and a tortilla. 11.49
  • Durango Burrito – eggs, chicken, green chilies and jack cheese. Topped with salsa and served with hash browns. 11.49
  • South Beach French Toast – French toast topped with blueberries, bananas, strawberries and fresh whipped cream. 11.49
  • Manhattan Skillet – Italian sausage, green peppers, onions, Jack cheese served on a bed of hash browns with an English muffin and two eggs. 11.49
  • Roast Beef Melt – roast beef, melted cheddar cheese, tomato and mayonnaise served on a grilled sourdough bun with a side of fries or coleslaw. 11.49
  • Hawaiian BBQ Chicken – barbeque chicken is topped with grilled pineapple and melted Swiss cheese served with fries or cole slaw. 11.49
  • BLLT – bacon, lettuce, tomato and turkey served on whole wheat toast served with fries or cole slaw. 11.49
  • Southwestern Chicken Melt – chicken breast, melted cheddar cheese, green chili sauce served on a grilled sourdough bun with a side of fries or cole slaw. 11.49
    South Beach French Toast. Photos courtesy of U.S. Egg

    In addition to good food U.S. Egg recently started selling their own locally roasted signature blend Guatemalan Sunrise coffee.

To find a U.S. Egg near you visit http://www.useggrestaurant.com/