Bitter & Twisted and Aioli Gourmet Burgers partner for new in-house menu

Downtown Phoenix’s Bitter & Twisted Cocktail Parlour has joined forces with the award-winning Aioli Gourmet Burgers for a new menu to pair with their cocktail program. The newly re-vamped menu was created by Aioli’s Executive Chef Vicktor Velez.

“Bitter & Twisted has always been committed to innovation and constant evolution with the ultimate goal of providing a world-class cocktail lounge experience here in Phoenix. With their food truck roots and success now as top flight restaurateurs, I knew Tom and Kyle were the perfect partners for the B&T kitchen, and Chef Vicktor has created some amazing new dishes and flavors,” says proprietor Ross Simon, who also notes that B&T founding chef, Bob Tam, remains a partner at B&T, while also having more “freedom and opportunities to concentrate on his other businesses and partner projects.”

New dishes at Bitter & Twisted

Chef Velez’s new menu is inspired by his travels through Japan, Hong Kong and the Philippines while still keeping with Aioli’s co-owners Tommy D’Ambrosio and Kyle Hollenbeck vision of sourcing fresh, seasonal & local ingredients. Guests to Bitter & Twisted can enjoy dishes such as Togarashi Tuna Tataki, one of Velez’s favorites on the new menu, along with Korean French Fries, Korean Loaded Nachos, Truffled Mac & Cheese and of course an Aioli burger.

“It’s a huge honor for us to have this opportunity to partner with Ross at Bitter & Twisted. I’m proud to see Chef Vicktor’s growth and development in this role as he continues to create new and innovative dishes,” said Tom D’Ambrosio, Owner/Chef of Aioli Gourmet.

The award-winning cocktail bar has also updated their hours of service from Tuesday through Thursday (4 – 11pm food served till 10pm) and Friday and Saturday (4pm – 1am food served till 10pm), with Happy Hour served Tuesday through Friday (4 – 6 pm). Bitter & Twisted Cocktail Parlour is located at 1 W. Jefferson St. (Jefferson & Central) Phoenix. For information check their website.

Fab Chef’s Table offers gourmet food delivery service

Phoenix’s Fabulous Food catering just started the new high-end gourmet meal prep and delivery service, Fab Chef’s Table. The scratch made meals focuses on nutritious and delicious meals that are allergy sensitive. Unlike other meal prep services, it doesn’t rely on specific diets or calorie content but does also offer vegan and vegetarian options.

“As a full-service catering company with a restaurant that was completely shut down due to COVID-19, we’re grateful we were able to keep most of our key staff,” says Chantal Hause, who owns Fabulous Food with husband Skip. “We found that while we couldn’t help execute large events for our clients during this time, they still wanted to enjoy our food so we came up with a solution.” The couple started Fabulous Food in 1996 serving corporate clients with individual fresh made meals for employees and family meals during Thanksgiving, Christmas & Easter. They also over food activities such as cookie making kits with everything you need to decorate desserts.

With feedback from their catering clients, they took popular dishes and created them for home delivery making it easy for customers to heat and eat. All meals are photo ready and memorable, delivered to your front door by the company themselves without any third party delivery. Fab Chef’s Table has a wide delivery area throughout the valley and is willing to work with customers outside the delivery area mutually beneficial to both.

To read more about Fab Chef’s Table or to place an order visit their website.

 

“Arizona Pizza” added to new Fall menu at Famous 48 Local Kitchen & Bar

The Shops at Gainey Ranch’s Famous 48 Local Kitchen & Bar has announced several changes to its operation including adding Arizona Pizza to the menu. One of the new changes is that the restaurant will open at 10 a.m. on Saturdays and Sunday’s so football fans can catch all the action.

The 4 new Arizona Pizzas are 12 inch thin and crispy crusts and use a mozzarella and provolone cheese blend. A cauliflower crust is also available with the 4 pizzas being…..

·         Margherita. Grilled tomato, basil, extra virgin olive oil

·         The Famous 48. Pepperoni, sausage, onion

·         Nacho Mama. Ground beef, shredded lettuce, pico de gallo, taco sauce, blend of cheddar-jack cheese, crumbled Nacho Cheese Doritos®

·         BBQ Chicken Pizza. BBQ Sauce, provolone, chicken, red onion, cilantro

“We like to keep our menus fresh and we’ll always offer Arizona favorites.  That’s the inspiration for the four pizzas on this new menu at Famous 48,” said Robert Wagner, executive chef, of Famous 48 and sister restaurant, Cold Beers & Cheeseburgers. “We aim to please and we’re happy the neighborhood enjoys our great food.”

With the new pizza’s come a special happy hour deal every Monday -Friday from 3 – 6 p.m. Guests can enjoy a Arizona Pizza and bottle of red or white house wine for only $25. To end your meal, they’ve also added a new option to a favorite dessert. The skillet cookie option of white chocolate macadamia, caramel sauce with vanilla bean ice cream joins a classic chocolate chip cookie skillet with vanilla ice cream.

Famous 48 is at 8989 N Scottsdale Rd #608, Scottsdale, AZ 85253. 480-941-0101. Check out their website for the full menu and more.

Oak Wood Fire Pizza is bringing the pizza party to you

Have you ever wanted to learn to make pizza from a pizza pro, now you and 24 friends can as the Oak Wood Fire Pizza is bringing its pizza party to you. Chef Tommy D’Ambrosio of Aioli Gourmet Burgers, Fresh Taste Meal Prep and other food concepts is bring you the hands on experience better than any food from a chaffing dish. He will teach how to toss the dough, adding sauces and toppings and cooking them in his mobile pizza oven.

“Everyone loves pizza! It’s so fun to see a smile on everyone’s faces when we fire up the wood oven and start making pizzas. Our customers have a blast learning to make their own pizzas – it’s a great experience for all ages and really makes any party extra special,” said D’Ambrosio.

Each class includes 2 hours of on-site pizza making training, all the equipment and ingredients. Depending on size of the group and custom menu Oak Wood Fire Pizza tries to keep the cost around $25 per person. Don’t want to make pizza just eat it, their food truck is available for corporate parties & private events. The food truck can accommodate any size event and the menu includes pizzas, salads, sides, bruschetta, charcuterie and more. For more information or to book a pizza party, check out their website.

Hot Dog Days starts Friday September 3rd at Joe’s Farm Grill

Labor Day weekend we un-offically say “good bye” to summer and “hello” to a month long of gourmet hot dogs and sausages at Gilbert’s Joe’s Farm Grill. From September 3rd til October 3rd celebrate the return of Hot Dog Days with six delicious specially created all-beef, natural cased premium hot dogs & sausages from Phoenix’s Schreiner’s Fine Sausages.

Each Hot Dog Days special come with a side of French fries or another side from the menu. Each hot dog is $12 or a combination of 2 for $18 and a special Peach Melba Shake to wash it down is only $5.50.

Hot Dogs Days gourmet dogs

The six hot dogs are….

Cheddar Coney Dog — A grilled hot dog smothered with mild homemade Michigan Coney sauce and yellow mustard then topped by a quarter-pound mountain of finely shredded Tillamook cheddar cheese; served with diced onions on the side.

Danger Dog — A jalapeno-stuffed, bacon-wrapped fried hot dog with atomic horseradish, honey mustard, homemade sweet-hot pepper relish and a heap of finely shredded ghost pepper jack cheese; served with extra relish on the side.

Carolina Blue Dog — A grilled dog topped with a generous portion of Joe’s signature BBQ pulled pork, tangy blue cheese crumbles, and hand-cut sweet coleslaw then drizzled with Joe’s Real BBQ sauce and homemade coleslaw dressing; served with extra Joe’s Real BBQ sauce on the side.

Sonoran Dog — A long-time Joe’s Farm Grill favorite, this (slightly) new and improved recipe features a jalapeno-stuffed, bacon-wrapped fried hot dog with homemade Farm beans, queso de cotija, pico de gallo and finished yellow mustard and a sour cream-mayo drizzle; served with whole fried peppers on the side.

Big Fat Greek Dog — Schreiner’s smoked Greek-seasoned pork sausage topped with cucumber tzatziki sauce, drizzled with yellow mustard, and then piled high with Joe’s Greek fries (featuring garlic sauce, feta, tomatoes, Kalamata olives, and fresh herbs); served with extra sauce on the side.

Italian Sausage Dog — A fresh sweet Italian link baked into Joe’s fresh-made focaccia dough with pepperoni, marinara, and creamy brick and pecorino-Romano cheeses, then topped with sautéed onions and peppers; served with side of mild Giardiniera (*This hot dog requires a slow hand but is worth the wait! Please allow for slightly longer service time.).

Phoenix Vegan Restaurant Week launches mid-September

Two of the valley’s vegan advocates have come together to launch the first Phoenix Vegan Restaurant Week September 12th- 18th. Chef & author Jason Wyrick and vegan taste maker and owner of Phoenix Vegan Jozh Watson launched the week long culinary event to bring more attention to plant- based restaurants, foods & cooking.

According to Wyrick, “Phoenix Vegan Restaurant Week is a celebration of plant-based cuisine in Phoenix. We want to raise awareness about everything vegan that’s now available in our city, get everyone excited, and out-and-about trying all of the great dining options.”

Phoenix Vegan Restaurant Week
Simon’s Hot Dogs. Feature photo Maya’s Cajun Cuisine’s Po’ Boy

How Phoenix Vegan Restaurant Week works?

The pair are encouraging restaurants, coffee shops, bakeries, food trucks and others to showcase their plant-based cooking and more. During the week participants will be offering a specially created menu with breakfast & lunch offering at $20 and a 3-course dinner menu at $30.

“We want to position Greater Metro Phoenix as a premier, inclusive dining destination,” said Watson.

During the week diners can experience the growing Phoenix plant-based food scene visiting new establishments or returning to familiar ones. A a few of the participating eateries include: Beaut Burger, Brunch & Sip, Chilte, Dilla Libre, Early Bird Vegan, Earth Plant-Based, Giving Tree Café, Ground Control, Hot Sauce & Pepper, Maya’s Cajun Kitchen, Pachamama, Positively Frosted, Salvadoreno Restaurant, Shameless Burger, Simon’s Hot Dogs, The Nile Coffee Shop, Urban Beans Café, Tesoro Vegano, The Vegan Taste, Verdura, and Wok this Way.

According to Wyrick, “Restaurants are experimenting more with vegan cuisine and showcasing some really great offerings. Phoenix Vegan Restaurant Week allows them to cater to a growing clientele and test the waters for expanding their vegan selections.” For more information and to see additional participants head to their website.

I talk French fries on The Great Food Feud with Brian Howie

I recently appeared on the first episode of the revived The Great Food Feud podcast. The topic was one of my favorite foods, French fries. We talked about the different styles of fries, fast food fries, toppings, condiments and more.

Enjoy and let me know what your favorite style of fries are and where you go to get your French fry fix.

Don’t forget to check out my podcast, Pulling Corks & Forks: The Podcast with Sandy Wasserman to hear from those in our community. Please subscribe, like & comment.

Sips & Bites: News you can use from the Phoenix restaurant community

Quick sips & bites of news about what’s going on around the Phoenix restaurant community, breweries and wineries.

Roaring Fork starts all night happy hour

Memorial Day is the un-official start of summer but the official start of the Scottsdale restaurants popular summer promotion. Every Sunday- Thursday until labor Day, September 6th, guests can 10 dishes at $12.50 or less in the bar or saloon. $6 wines by the glass and $7 Roaring Cocktails are also being offered.

National Donut Day at Chin Up Donuts & Coffee

One of America’s favorite pastries is celebrating its day on Friday June 4th. The artisan donut shop has collaborated with Fired Pie and Lolo’s Chicken & Waffles to offer unique donut creations. The Fired Pie donut has a marinara sauce glaze, shredded mozzarella and their signature curling pepperoni – torched to crispy perfection. Lolo’s donut is a maple glazed brioche donut topped with Lolo’s crispy fried chicken and slice of waffle. A Creme Brulee donut has also been created for the occasion.

Hopdoddy Burger Bar to donate Navy Seals this weekend.

Starting today through Memorial Day the burger joint with locations in Scottsdale & Phoenix (and all other locations) will donate a part of sales from all sales to the Seal Legacy Foundation.

Kids eat free at Morning Squeeze in June

All kids 12 and under get a free meal from The Squeeze’s Kids Menu from June 1st-30th. Each meal comes with soda, juice or milk with each meal normally costing about $8.

Koibito Poke launches Signature Bowls

4 locations in Scottsdale, Arcadia and Chandler have added 2 new signature bowls for $13.99. Customers can get the new Koibito Bowl – Guest Choice of Base, Salmon, Hawaiian Tuna, Regular Tuna mixed in Sriracha Aioli topped with Cilantro, Edamame, Cucumbers, Seaweed Salad & Sesame Seeds. Tuna Trio Bowl – Guest Choice of Base, Spicy Tuna, Hawaiian Tuna, Regular Tuna mixed in Sweet Chili Lime Sauce topped with Edamame, Cucumbers, Red Onions, Pineapple, Sesame Seeds & Masago.

NYC experience coming to new Chompie’s Deli’s Phoenix location

When the new Chompie’s Deli opens this summer it will be like going home without leaving Phoenix. The new location at 32nd St & Cactus Rd. it will be only a mile away from the original location the Borenstein family opened at 32nd St & Shea Blvd. in 1979. For us East Coast transplants it will be like going home to visit NYC.

Enter the new 27,000 square foot restaurant through the bakery and market that will also be the hub for all baking, kosher cooking, and packaged goods. The NYC styled market will offer fresh baked bagels, breads, pastry and merchandise. A barista bar will be serving coffee drinks including cold brew, espresso and a variety of caffeinated beverages. The larger location allows Chompie’s to expand its gluten-free and keto friendly baked good for the menu and retail.

Chompie’s and its new investment partner JRI Hospitality have envisioned this type of NYC experience restaurant since it decided close its Paradise Valley Mall location (closing May 17th) last year as the mall goes into re-development.

“We all are extremely excited to bring Chompie’s back to its old stomping grounds and to be a part of the revitalization of the area,” says Mark Borenstein, co-founder and owner. “We’re so humbled by the support of our loyal customers and proud of everything the Chompie’s brand has come to represent for so many — a great meal anytime, a feast for the holidays, a dozen bagels to bring to the office, a beautiful cake for a celebration, or just a really good cup of coffee or a Bloody Mary to enjoy while catching up with a longtime friend. We intend to be part of our customers’ best memories for years to come.”

NYC state of mind

Entering the restaurant guests will recognize the glitz, a mural of the NYC skyline and memorabilia including the iconic Times Square ball from New Year’s Eve. The patio will remind you of Central Park with greenery, trees and lights among the various seating including a community tables and lounge seating.

“It’s an honor for us to partner with the Borenstein family to help Chompie’s grow and develop well into the future,” says Jason Ingermanson, CEO and president of JRI. “This partnership allows the family to remain an integral part of the restaurants’ day-to-day operations while we explore opportunities to further expand the brand that they’ve worked so hard to build to what is it today.”

When the new restaurant opens it will be filled with grand opening events and fundraisers. The new restaurant will be at 3212 E. Cactus Rd. Phoenix and more information is at their website.

Chase Field offering new food items and mobile food ordering

When the Arizona Diamondbacks take the field Friday at Chase Field it will be the first time they’ve played a meaningful game in front of fans in over a year. Fans attending games this year will notice new food and drink options along with the ability for mobile ordering.

New food items also include items from locally owned Gadzooks and Danzeisen Dairy. Here are some new food items fans can snack on during the game.

  • Gadzooks (located at Sections 116 and 314)
  • Poblano Cheesesteak (Shaved Philly Ribeye, American Cheese, fire roasted poblano chile, barbecue aioli, battered onion straws)
  • Beer Cheese Bratwurst (Beer bratwurst, pub beer cheese, griddled onion, brown mustard, pretzel roll)
  • 505 Green Chile, Chicken Bacon and Ranch Tots (Grilled chicken, tots, nacho cheese, bacon, 505 green chile)
  • Ultimate Bacon Pub Burger (Chuck patty, pub beer cheese, bacon, battered onion, barbecue sauce, pickles, potato roll)
  • Danzeisen Dairy Chocolate Mint Chip Stack Shake
  • A 25% discount off purchases at Taste of Chase for those using a Chase credit or debit card

The Still at Cutwater- Award-winning distillery Cutwater Spirits will have an assortment of ready-to-enjoy canned cocktails, including limited-edition cans of its popular classic Vodka Mule featuring D-backs marks.

Fry’s Grab n’ Go- Unique stands throughout the main concourse stocked with small bites, drinks and pre-packaged goods available to purchase quickly.

For more information about what else you can expect at Chase Field for the 2021 Major League Baseball season head to the Diamondbacks website.