Tag Archives: Phoenix restaurants

Leave the Thanksgiving Day cooking to these restaurants

Dine-in or take- out here are 3 more Phoenix area restaurants will to do the cooking for you and your family on Thanksgiving Day. Hurry if you plan is to take-out you only have a couple of days to place your order if you it in time for Thanksgiving.

Miracle Mile Deli

This Thanksgiving, order “Everything But the Bird” at Miracle Mile Deli. This local restaurant offers traditional and yummy side orders to share with loved ones. Order by Tuesday, Nov. 21 at 2 p.m. to ensure an on time pick up the day before Thanksgiving. Miracle Mile Deli will be closed on Thanksgiving day.

 “Everything but the Bird” Pricing

Quart of Homemade Mashed Potatoes (serves 3 to 4) – $9.49

Quart of Homemade Gravy (serves 3 to 4) – $9.49

Quart of Homemade Stuffing (serves 3 to 4) – $7.49

Pound of Cranberry Sauce (serves 3 to 4) – $4.79

Quart of Potato Salad (serves 3 to 4) – $9.49

Quart of Cole Slaw (serves 3 to 4) – $9.49

Quart of Pasta Salad (serves 3 to 4) – $9.49

One Dozen of Kaiser OR Onion Rolls – $10.20

Big Loaf of Rye Bread (24 slices) – $8.99

Regular Loaf of Rye Bread (12 slices) – $4.79

Pound of Hot Pastrami (serves 3 to 4) – $15.98

Pound of Corned Beef (serves 3 to 4) – $12.98

Pound of Hot Brisket of Beef (serves 3 to 4) – $12.98

Order of 3 Potato Pancakes (with applesauce and sour cream) – $7

Pint of Horseradish – $6.99

Pound of Dill Pickles (approximately 10 spears) $3.79

Quart of Homemade Soup (serves 2) – $9.49

Whole Pie (Pumpkin, Pecan, Apple, Cherry, Lemon Meringue, Coconut Meringue, Boston Cream, Blueberry) – $14

Also taking pre-orders for pies…make sure to get yours in now! The locally owned restaurant is at 4433 N. 16th Street in Phoenix.  Visit miraclemiledeli.com

Luci’s Healthy Marketplace and Luci’s at the Orchard

Whether you need the complete meal or a certain side a la carte, all you have to do is reheat. This Thanksgiving, call in your order at Luci’s Healthy Marketplace or Luci’s at the Orchard for a home cooked meal that’s sure to impress. Pickups at Luci’s Healthy Marketplace only the day before Thanksgiving. Cancellations and final orders must be made by November 20. There will be no refunds after this date. Luci’s healthy Marketplace will be open on Thanksgiving Day from 6 a.m.- 2 p.m. for any last-minute needs.

Complete Meal $159.99 (Feeds 6-8)

12-14 Lbs. Pre-Cooked Premium, All-Natural, Locally-Roasted Turkey

1 Quart Turkey Gravy

1 Pint of Fresh Cranberry Sauce w/ Local Honey (Gluten Free, Vegetarian)

1 Dozen Dinner Rolls (Vegetarian)

1 Pumpkin Pie (Vegetarian)

Side Item 1 – 3 Lbs. Cornbread Stuffing

Side Item 2 – 3 Lbs. Seasonal Vegetables (Gluten Free, Vegan)

Side Item 3 – 4 Lbs. Yukon Gold Herb Mashed Potatoes (Gluten Free)

Substitute one of the three Side Items for our Seasonal Fall Salad (Butternut Squash, Roasted Pumpkin Seeds, Pecans, Dried Cranberries, Roasted Corn and Field Greens served with Citrus Vinaigrette)

A’la Carte Items

Corn Bread Stuffing – $8.99 per Pound

Seasonal Vegetables – $9.99 per Pound

Yukon Gold Herb Mashed Potatoes – $8.99 per Pound

Turkey Gravy – $7.99 per Quart

Fresh Cranberry Sauce w/ Local Honey – $7.99 per Quart

Seasonal Fall Salad (Feeds 6-8 People) – $49.99

Just “The Bird”

$7.49 per Pound (approx. 12-14 Lbs.)

A’la Carte Desserts

Pumpkin Pie – $12.99

Pecan Pie – $14.99

Located on the corner of Bethany and 16th Street, this neighborhood spot is a staple in central Phoenix. Visit www.lucishealthymarketplace.com information.

Luci’s at the Orchard is at 7100 N 12th St. Phoenix http://Lucisorchard.com

Chompie’s

Let Chompie’s Prepare Your Thanksgiving Meal

Chompie’s, Arizona’s New York-style deli, releases its Thanksgiving Day menu today and is now taking pre-orders for whole oven-roasted turkeys, pies, or full course meal packages. The full dinner and a la carte selections are designed to make giving thanks a little easier this holiday season. Chompie’s five Valley restaurants will be open Thanksgiving Day, not just for order pick-ups but also for dine-in service.

“We know how busy it is during the holidays,” says Chompie’s founder Lovey Borenstein. “Sometimes you need a little help in the kitchen so you can spend most of your time with your family.”

Chompie’s turkeys and “fixings” are cooked fresh from scratch using the Borenstein family recipes. They’re made the same day as the scheduled pick up and include re-heating instructions, so they can be served in about 30 minutes.

The Thanksgiving menu includes full meal packages, individual turkeys, and a ala carte sides:

The Traditional Full Meal Package (serves 12-15 generously)  – $219.99

Thanksgiving Dinner (for dine in or to go) – $19.99 per person

Extra Large Whole Oven Roasted Turkey – $99.99  * Carved for $129.99

Fresh Baked Apple or Pumpkin Pies – $12.99 ea.

Fresh Baked Deluxe Pies – $14.99 ea

Homemade Stuffing – $6.99 / lb

Matzo Ball Soup – $9.99 / qt

Homestyle Green Beans – $7.99 / lb

Whole turkey and large dinner packages must be ordered at least 72 hours in advance for pick up on Nov. 22 or 23.  Chompie’s five Valley locations will be open until 3pm on Thanksgiving Day.

Locations:

Scottsdale:  9301 E. Shea Blvd., Scottsdale 85260   // 480-860-0475

Tempe: 1160  E. University, Tempe 85281    // 480-557-0700

Phoenix:  4550-324 E. Cactus Rd., Phoenix 85032   // 602-710-2910

Chandler:  3481 W. Frye Rd., Chandler 85226    // 480-398-3008

Glendale:  7700 W. Arrowhead Towne Center #1145 // 623-344-3104

 

$10 off tickets for next weekends AZCentral.com Food & Wine Experience

Hopefully those that are reading this bought their tickets for next weekends AZCentral.com Food & Wine Experience since I posted the announcement back in July. If not, now is the time as my readers can save $10 off tickets for the 3rd annual AZCentral. com Food & Wine Experience presented by Cadillac using the promo code at the bottom of this post.

Since the announcement Martha Stewart confirmed she will be in attendance at the popular event.

Schedule of food and wine events.

First a quick review of schedule events of the 2-day food festival on November 4th & 5th at Salt River Fields.

  • Grand Tasting.  Tickets in advance are $85 and offer unlimited sampling of chef creations; access to chef demonstrations and panels; and tastings of fine wines, craft beers and distinctive spirits. Saturday or Sunday
  • VIP Grand Tasting.  Tickets in advance are $120 and guests enjoy all the benefits of the Grand Tasting, plus entry at noon, access to the VIP Lounge, and private tastings from wineries and distillers. Preferred parking and VIP restrooms
  • The Cellar.  A $20 upgrade to any ticket above, the wine seminar offers special tastings and an insider’s knowledge of wines sampled; led by the winemaker or wine ambassador.
  • The Chef’s Package.  A $180 ticket, a private meet & greet with a special guest chef of national renown.  Details coming soon
  • Private Dining ‘Experiences.’ A schedule of separately ticketed private dining Experiences created by popular chefs and restaurateurs will be announced soon.  Experiences can occur within the event footprint or at participating restaurants.

Participating restaurants

During the Grand Tasting over 60 local restaurants will be sharing tastes of their cuisine that have put them on the culinary map. Here are a few of the restaurants and chefs that will be serving up their special dishes.

  • Jennifer Russo, The Market by Jennifer Russo
  • Aaron Poole, Gadzooks Enchiladas & Soup
  • Paul Haworth, Cartel Coffee Lab
  • Charles Wiley, Hearth `61 at Mountain Shadows Resort
  • Russell LaCasce, ZuZu at Hotel Valley Ho
  • George Frasher, Frasher’s Smokehouse
  • Chef Joshua James “Chef J” Amonson, Bourbon & Bones Chophouse | Bar

$10 off tickets

To get your $10 off your tickets click here and enter the promo code “Insta10“.

See you there.

 

Pita Jungle introduces new Fall menu

Locally owned Pita Jungle is on a mission to have its guests eat healthy and in doing so offers its Seasonal Kitchen Crafts Menu and has introduced the Fall menu recently which will be available until the Winter menu rolls out in January.

Pita Jungle Fall Menu

All of Pita Jungle’s menus are influenced from around the globe with a strong emphasis from the Mediterranean region. As part of its healthy and sustainable philosophy the menus always  include vegetarian, vegan and gluten-free  options.

The Fall menu consists of 8 new dishes with their roots coming from the  Levantine cuisine of the eastern Mediterranean. The new Fall menu dishes are……

Avocado Balila                                                                                                                        Garbanzo beans, garlic infused EVOO and cumin,  avocado, tomato, cucumber, jalapeno, green onion, red onion, fresh herbs, sumac, chili powder, blue corn chips

Flat Italian Green Bean Stew                                                                                        Local Arizona grass-fed beef, romano green beans, calrose white rice, onion, Greek yogurt

Pita Jungle

Baked Kibbeh (Lebanese Meatloaf)                                                                  All-natural ground turkey, russet potato, onion, basil, quinoa, walnut, golden raisin, beet & greens salad, red onion, tahini-beet dressing

Levantine Beluga Lentil Risotto and Kohlrabi (Mujaddara)                      Beluga lentils, organic brown rice, chopped kohlrabi root, cucumber, tomato, green onion, red onion, jalapeno, fresh mint, sumac, organic apple cider vinaigrette (mother included)

Streets of Beirut Chicken Pita                                                                      Grilled all-natural chicken breast, toum (unadulterated Lebanese aioli), parsley-red onion aleppo salad, side Greek salad, gluten-free flatbread. Also available with tofu or falafel.

Avocado Beef Asada Shawarma Lavash Pizza                                                   Local Arizona grass-fed beef, avocado, wood-fired tomato, bean mash, cheddar, mozzarella, lettuce, green onion, cilantro-avocado crema, cumin yogurt sauce, red chili hot sauce, herbs, green onion, lavash bread (gluten-free pizza crust available +2.49)

Turkey Kafta Burger

Gluten-Free Chocolate Pavé with Vanilla Ice-Cream

Pita Jungle has 19 locations in Arizona and 1 in California. To find a location near you check their website.

 

 

Farm & Craft to open along 7th Street restaurant row in Phoenix

Scottsdale’s Farm & Craft is set to open its 2nd location in the spot recently vacated by The Herb Box at The Colony along the popular 7th St. corridor in north central Phoenix. Riot Hospitality Group, owner of Farm & Craft and other local restaurants and bars plans to open the new location in early 2018 after the renovations are complete.

Photos Captured by Peter Speyer | Speyer Photography

Farm & Craft offers guests a healthy and sustainable food and drink menu all in a fast casual atmosphere during breakfast and lunch and a full service restaurant experience during dinner.  The menu will be similar to that of  the Scottsdale location and guests will notice a different design to the Phoenix location as the neighborhood it serves is different and the owners like to adapt to those differences.

“We are very excited to open another Farm & Craft in the Valley,” says Ryan Hibbert, CEO of Riot Hospitality Group. “We saw an opportunity to bring this unique concept to The Colony and we plan to continue to grow the brand.”

Farm & Craft
Photos Captured by Peter Speyer | Speyer Photography

The Wellness Menu offered at Farm & Craft focuses on optimal health through four specific philosophies, “anti-inflammatory diet”, “increasing pro-biotic levels”, “maintaining a high level of anti-oxidants” and “reducing overall stress”. This is done by working with local suppliers to create a menu that uses ingredients that are local, gluten-free, hormone free, organic and sustainable.

Photos Captured by Peter Speyer | Speyer Photography

Farm & Craft offers a juice program that features cold pressed juices and “Kombucha Cocktails”. Signature “Cold Pressed Cocktails” use organic spirits are available at the indoor/outdoor bar as are local beers and unique wines poured from the tap.

With the 2016 opening of the Scottsdale location and the anticipated success of the Phoenix location, Riot Hospitality plans to continue to expand the Farm & Craft brand locally and nationally.

Farm & Craft will be at 5538 N. 7th St. Phoenix 85014.

Bobby Q’s brings tasty BBQ to the Camelback Corridor

Restaurateur Bob Sikora knows a thing or two about opening successful restaurants having opened Bobby Mcgee’s nightclubs growing it to 24 locations around the country and founding Mr. Lucky’s country bar with Willie Nelson. After traveling the country for years searching out and learning about BBQ he opened his first Bobby Q’s Great Steaks & Real BBQ in north Phoenix in 2005 before the BBQ trend started here in Phoenix.

On Monday October 2nd he opens his third Bobby Q’s at Camelback Rd. & 32nd St. I had the opportunity to visit the restaurant to preview it.

The dark & brick walled the restaurant has a cozy atmosphere with the exhibition kitchen just inside the front door. Two almond/mesquite wood smoker and rotisserie are situated inside the kitchen smoking BBQ favorites brisket, pork & beef ribs, sausage links and more. The aroma will sure get people’s attention as people wander the its strip mall location.

Tastes of BBQ

My guest and I sampled a few dishes on our visit courtesy of Bob and his team. Executive chef  Mark Hittle and his kitchen team hand run all the meats with their signature rub before they are slow cooked.

We started with the Cajun Shrimp appetizer that are sautéed with Cajun spices and served with garlic bread to mop up the juices. The 6 shrimp were a  good size, had nice seasoning and disappeared pretty quickly.

If you know me you then you know I’m a rib man and went with the Baby Back Ribs that were fall off the bone tender and made me a happy man. The brisket we sampled had the right amount of fat and bark to put up against any brisket around town.

On the side we had the Pecan Cole Slaw which was shredded thin, not to creamy as many can be and topped with crushed pecan adding a nice twist and texture. The side of Mac & Cheese won’t disappoint fans of the cheesy favorite.

We were given a bag of warm mini donuts from the donut machine and are free to all guests who dine at restaurant.

The full menu includes steak, fish, burgers, salads and rotisserie chicken that can be seen on Bobby Q’s website. I can see why Bobby Q’s has garnered many accolades from Yelp!, Open Table and Trip Advisor.

Hand crafted cocktails

In-house mixologist Chris Ortega has created a cocktail menu with his take on classic cocktails that include an Old Fashioned that I enjoyed prepared with rye whiskey and barrel smoked maple syrup. Other cocktails include the refreshing Watermelon Cooler and Bobby Q’s version of the classic Mule cocktail. All cocktails are prepared with premium spirits, fresh fruits and house made syrups.

Old Fashioned. All photos courtesy of Bobby Q’s

The Camelback location will serve lunch and dinner 7 days a week at 11 a.m. and will stay open until 2 a.m. Tues. – Sat. serving a late night menu. Sun. & Mon. they will be open until 10 p.m.

Bobby Q’s Great Steaks and Real BBQ is at 3154 E. Camelback Rd. Phoenix 85016

 

 

 

Updated: Sunday Supper Dinner Series at MATCH in October and November

Updated with December dates and menu

When I announced last month that chef Alex Stratta had taken the reins at MATCH: Restaurant & Cocktails we knew it wouldn’t be long before he started putting his own twist on food coming out of the kitchen. After making menu changes earlier this month he’s now set to start the popular Sunday Supper Dinner Series this Sunday October 1st.

Each of the 8 dinners will have a theme from around the country and world with the menus created specifically for the weeks dinner. The Sunday Supper will be served family style and will cost $24 plus tax & gratuity per person and starts at 6 p.m.

Sunday Supper weekly menus

At least 4 dishes including appetizer style plates  followed by an entrée, side dishes and dessert will be served.

Here is the menu for all 8 weeks Sunday Supper…..

Oct. 1                                                                                                                                    PAELLA AND TAPAS                                                                                                          Gazpacho Andalusiano con aceitunas                                                      Patatas Bravas                                                                                                                Pan con tomate y Manchego                                                                             Paella Valenciana

Oct. 8                                                                                                                                            INDOOR PICNIC                                                                                                                   Deviled eggs                                                                                                                             Watermelon and cucumber salad                                                                                Cole slaw                                                                                                                                     Wood roasted Elote with Cotija cheese                                                                   Buttermilk fried chicken                                                                                                    Banana splits

Oct. 15                                                                                                                                   BACK EAST SUNDAY GRAVY                                                                                 Clams casino                                                                                                                 Chopped salad                                                                                                            Spaghetti and meatballs                                                                                                    Garlic bread                                                                                                                              Cannoli with ricotta

Oct. 29                                                                                                                                         SPICY SUNDAY                                                                                                          Fried Jalapenos with cotija and bacon                                                       Adobo chicken tostada salad with mixed pepper slaw                      Green chili pork with Habanero toreados                                                  Spicy beef enchiladas                                                                                                          Mexican Rice and charro beans                                                                                    Arroz con leche

Nov. 5                                                                                                                                     FISH FRY                                                                                                                           New England clam chowder                                                                                            Caesar Salad                                                                                                                 Fried Ling Cod in dark ale batter                                                                      Fried potatoes with malt vinegar aioli                                                                       Boston cream pie

Nov. 12                                                                                                                               BBQ AND CORNBREAD                                                                                   Crispy Caribbean chicken wings                                                                        BBQ brisket and pork ribs                                                                                      Cole slaw and potato salad                                                                            Cherry-jalapeno cornbread with honey butter                                     Maple pecan tart with Bourbon sauce

Nov. 19                                                                                                                              PAELLA AND TAPAS                                                                                                          Gazpacho Andalusiano con aceitunas                                                                       Patatas Bravas                                                                                                                         Pan con tomate y Manchego                                                                                           Paella Valenciana

Nov. 26                                                                                                                                         INDOOR PICNIC                                                                                                                   Deviled eggs                                                                                                                             Watermelon and cucumber salad                                                                                Cole slaw                                                                                                                                     Wood roasted Elote with Cotija cheese                                                                   Buttermilk fried chicken                                                                                                    Banana splits

Sunday, December 3rd, 2017                                                                           BACK EAST’ SUNDAY GRAVY                                                                        Clams casino                                                                                                        Chopped salad                                                                                                   Spaghetti and meatballs                                                                                                    Garlic bread                                                                                                                              Cannoli with ricotta

Sunday, December 10th, 2017                                                                                      SPICY SUNDAY                                                                                                          Fried Jalapenos with cotija and bacon                                                       Adobo chicken tostada salad with mixed pepper slaw                      Green chili pork with Habanero toreados                                                  Spicy beef enchiladas                                                                                                          Mexican Rice and charro beans                                                                                    Arroz con leche

Sunday, December 17th, 2017                                                                            FISH FRY                                                                                                                          New England clam chowder                                                                                            Caesar’s salad                                                                                                                          Fried Ling Cod in dark ale batter                                                                                  Fried potatoes with malt vinegar aioli                                                                       Boston cream pie

MATCH is inside the Found:Re Hotel at 1100 N. Central Avenue in downtown Phoenix.

 

Splurge introduces Hope Through Hollis Mint Chip Ice Cream fundraiser

Hollis Doherty must have loved ice cream as he now has a flavor named after him at Splurge, the ice cream shop at The Orchard in Phoenix. Hope Through Hollis Mint Chip Ice Cream is named after the 7-year-old whose legacy lives on after Hollis passed away in January from a brain tumor.

Friday September 29th – October 1st Splurge will be donating all  sales of the ice cream to the Hope Through Hollis organization his parents Shane and Shawnee started to raise money for this rare disease’s research.

Hope Through HollisHope Through Hollis

Hope Through Hollis has partnered with TGen to help find the cure for the Diffuse Intrinsic Pontine Glioma (DIPG) tumor. The money raised through the sales of Hope Through Hollis Mint Chip will be used to fund research for the cure where the average life span is 1 year after diagnosis. Hollis passed away after 9 months of fighting.

After the fundraiser

After next weekends fundraiser Splurge will continue to serve the mint chip ice cream and donate a portion to sales to the organization.

Splurge is open 7 days a week from 11 a.m. – 9 p.m. and is at 7100 N. 12th St. Phoenix  http://splurgephx.com