Executive Chef Ivan Jacobo is taking the experience at Anhelo Restaurant to the next level with a new interior and a new “toy” for the kitchen. The downtown Phoenix restaurant’s new remodel includes new flooring, seating & ceiling along with new mood setting smooth jazz music. With one’s sights and sounds experiencing the new dining room and bar, guests taste buds will be heightened by Jacobo’s new dry age program.

During the remodel a new dry ager was acquired to meet the demand of the popularity of his dry aged meats. The new elevated menu at Anhelo offers dry aged proteins from the sea to the land. Offerings include tuna, foie gras, duck, New York Strip, lamb and the new A5 beef, an upgrade from Prime. The dry aging process enhances the proteins flavor and gives the meat a tender texture. One dry ager will be dedicated to beef while the other will accommodate the other proteins.

Some of the dry aged meats are included on the 8 course New Year’s Eve Grand Tasting menu on December 31st. Caviar, Foie Gras, Dry Aged Sonoma Duck are some of the highlights of the evening’s dinner. Dinner is $500++ per person and wine pairings are an additional $250. Wines by the glass and bottle will be available for purchase. Dinner starts at 10 p.m. and reservations can be made by calling 602-596-7745. For more information and to see the menu visit Anelo’s website.

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