Sips & Bites: News from the Phoenix restaurant community

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

1/2 off bottles of wine at Kasai for National Red Wine Day

Sunday August 28th the Japanese steakhouse in Scottsdale celebrates all day with $2 off all glasses and 1/2 all bottles of wine. Red wines make great pairings for several entrees including Caymus Cabernet pairs well with Mongolian Lamb Chops, Angeline goes well with Wagyu Sliders and Yolo with the NY Strip.

Schmooze welcomes back students & teachers this weekend

All students and teachers can get 15% off their order today through Sunday at the downtown Scottsdale coffee shop & cafe. Mention “Back to Schmooze” and present a valid ID when ordering to get your discount. Looking to buy gift cards? If so, their also offering a free $20 gift card when purchasing a $100 gift card. Both offers are only available in store when ordering from a team member.

Pork on a Fork gives police and fire personnel 50% off

The new Chandler location is saying “thanks” to all members on Tuesday & Wednesday August 30th & 31st. The first responders will need to show ID to get the discount.

Cult favorite peach topped pizza back at Myke’s Pizza

The popular downtown Mesa eatery brings back it’s uncommon fruit topped pizza. While supplies (peaches) last, usually into October, guests can get a pizza topped with aged Gouda and mozzarella cheeses, crispy sage, pistachios, and golden Utah peaches for $18.50. Owner Myke Olson was inspired by his mother’s peach pies she made when he was growing up in Utah. The pizza shop has gained national attention for his use of peaches and other fruits on his pizzas.

Koibito Poke offers student discounts at all locations

All Phoenix area locations offer students with ID 15% off your entire purchase daily from 2 – 5 p.m.

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.

” Cool, Cool Summer” patio parties at Los Sombreros

All 3 locations are cooling things down this summer with Oaxacan- inspired patio parties. DJs, a taco bar, Margarita specials and giveaways will be featured at all events.

The Uptown Phoenix location hosts Los Amigos Brunch Party on Sunday June 25th & July 28th.

Extended Happy Hour in Mesa from 4 – 9 p.m. Thursday’s June 23rd and July 21st.

Scottsdale Extended Happy Hour also from 4 – 9 p.m. on Thursday’s June 30th & July 28th.

Sand Reckoner wine tasting tonight at GenuWine Arizona

A free wine tasting tonight from 6-9 p.m. during Roosevelt Row’s First Friday. 20% off any bottles purchased tonight too.

Wagyu specials at STK Steakhouse in June

In celebration of National Steakhouse Month the Scottsdale steakhouse is offering premium cuts of Wagyu from Japan, Australia and America.

Choose your choice of Wagyu – Masami Ranch Roasted Bone Marrow ($33), A5 Wagyu Spinalis ($99), A5 Kumaou Wagyu ($39 Strip / $44 Filet) Hanger Steak ($79), Picanha ($84), Rosewood Ranch Gold Ribeye ($134), or Tomahawk ($139).

Select your topping – Unami A5 Butter, A5 Miso Bacon Butter, Wagyu Tallow Caramelized Onions, Bourbon Bacon Marmalade ($12).

Meet the Winemaker at Scottsdale Wine Collective

Sam Pillsbury will be pouring his wines and telling his story on Thursday June 9th at 5:30 p.m. Tickets are $25 and can be reserved here.

2 Summer Clubs offered at LDV Winery

The Arizona winery is hosting 2 monthly non-club member events at their Scottsdale tasting room starting in June.

Summer Wine Circle offers guest new Arizona wines and compare it to an LDV wine. Taste and talk with bites to eat on June 8th, July 13th, August 10th & September 14th from 6 – 7 p.m. Cost is $75 per month.

Vineyard to Table Supper Club- Only 20 seats are available for this popular multi-course dinner prepared by Benedict’s Catering & Events with LDV wine pairings. Each dinner is $140 per person and is all inclusive. Dinners start at 6 p.m. June 16th, July 21st (Peggy & Kurt do the cooking), August 18th and September 22nd. Reserve your seats for each months events by calling 480-664-4822 or emailing info@ldvwinery.com

Several of the above establishments and people in this week’s Sips & Bites have been guests on my podcast Pulling Corks & Forks: The Podcast with Sandy Wasserman. Please subscribe, like & comment.

Stagecoach Country Roadhouse opens in Sedona

Wild Thyme Restaurant Group recently transformed the former Olde Sedona Grill to the new Stagecoach Country Roadhouse that’s now open for business. Led by Founder and CEO Heinrich Stasiuk, Wild Thyme bought the property late last year then spent $3 million remodeling it inside and out. The result is gorgeous views of the surrounding red rocks from the the dining room and rooftop bar and a menu designed by James Beard recognized Chef Roberto Madrid.

“After being part of the Sedona community for close to a decade, we are thrilled to open an upscale steakhouse and lively saloon in the heart of town,” said Heinrich Stasiuk, Founder and CEO of Wild Thyme Restaurant Group. “There is nothing like a great steak or hearty BBQ after a long day on the trails, and Stagecoach is the perfect place to dust off your boots for outstanding food, drinks and fun,” he said.

Wild Thyme’s other restaurants in Sedona include Shorebird and Timo Wine Bar and they manage the Spoke and Wheel Tavern at the nearby Los Abrigados Resort & Spa. They also own & manage other restaurants in Arizona, California, Colorado, Utah and the Caribbean.

What to expect at Stagecoach Country Roadhouse

Executive Chef Bert Bonnarens handles day to day operations in the kitchen that features bone-in and hand cut steaks, fresh seafood and country roadhouse fare with a Southwestern twist. Bonnarens previously worked in hotels and resorts as did Wild Thyme’s Corporate Chef Madrid who formerly worked at Deseo at the Westin Kierland Resort & Spa.

The finest cuts of prime Angus certified beef include a cowboy style Ribeye Steak, Filet Mignon and a Wagyu spiral cut. The Smoking Wagon will crank out fall of the bone St. Louis style ribs, pulled pork, Andouille sausage and more. Burgers are piled high with all the gourmet toppings and fixins’ and plenty of salads are on the menu along with a Vegetable Tower and more for vegetarians. Signature dishes include Scottish Salmon, Bison Short Ribs and Sedona Red Clay Chicken. A full compliment of starters, classic side dishes and desserts round out the menu.

Beverage Director Topher Bray’s curated the wine list and his cocktail menu includes a variety of tequila and mezcal cocktails. The Sedona Sunset and Blood Orange Mezcalita are a couple of his signature cocktails.

On weekends guests can burn off the calories on the dance floor to live music or ride the mechanical bull. Private and semi-private rooms are available for parties of up to 80 people.

Stagecoach Country Roadhouse is open daily for lunch and dinner from 11:00AM to 9:00PM. Saloon hours are 9:00PM – Midnight (Sun – Wed), 9:00PM – 1:00AM (Thu – Sat). Stagecoach Country Roadhouse is at 1405 AZ- 89A. For more information visit their website.

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.

Mavrix has a new chef driven menu

The locally-owned family entertainment venue’s new menu has over 20 new dishes from Executive Chef Scott Nelson. Take a break from bowling and arcade games to try the Ribeye Bites & Bread, a Chipolte Lime Steak salad, a Green Chile Pork Chop, Fish Vera Cruz, Mav & Cheese and more throughout the menu.

Limited seating for the TLC eXperience’s Spring Fling Dinner

A private residence in Ahwatukee will be the setting for April’s monthly supper club from Tom & Lin Baumbach. Chef Tom’s menu will be revealed at the dinner on Saturday, April 23rd that starts with cocktail hour at 6:00 p.m. and dinner at 7. Seats are $175 per person and can be reserved here.

STK Steakhouse launches a new $3,$6,$9 happy hour menu

Treat yourself to new cocktails and something to eat at the steakhouse along the canal in downtown Scottsdale. Choose a craft cocktail such as the Dirty Pearls, Perfect Margarita and a Paloma Bucket while snacking on Short Ribs Croquettes, Green Goddess Salmon Sliders, Truffle Fries and more.

Pillsbury Gone Wild dinner features chefs from the Food Network

Wild Arizona chef Brett Vibber is joined by Chef Alicia Watson of Arkansas’ Vito & Vera for this month’s dinner. The two were recently featured on the Food Network’s “Big Restaurant Bet” and will be preparing at 6-course menu on Saturday, April 22nd at the wineries Cottonwood tasting room. Dinner starts at 6:00 p.m. and is $98 per person with wine pairings an additional $40 and you can reserve your seats by calling or texting Val at 949-466-1054.

The FRIED French Fry & Musical Festival is tomorrow

Saturday April 9th brings the return of one of most popular events in downtown Phoenix. Foodies from across the valley will make their way to Margaret T. Hance Park to taste everybody’s favorite side dish and its unique toppings. My post from January’s announcement has all the details and how to get your tickets.

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.

Blue Hound Kitchen & Cocktails debuts new dishes & cocktails

I made my first visit to Downtown Phoenix’s Blue Hound Kitchen & Cocktails recently as it launched its new food & cocktails menus in late August. The signature restaurant inside the Hotel Palomar welcomed new Executive Chef Brian Peterson who created the new dishes with his culinary team. Peterson’s “New American Cuisine” offers Starters & Shareable & entrees that include a curated beef program.

“The menu is very approachable and made with the freshest, all-natural, quality ingredients that are seasonally sourced from the area’s best local farmers,” said Chef Peterson. “The vibrancy and energy of our downtown Phoenix location is exhilarating and we are thrilled that our neighborhood restaurant is in the center of it all.”

My dinner at Blue Hound Kitchen & Cocktails

I started with a “Sicilian Summer Spritzer” from the Seasonal Cocktails menu to go with our Starters. The Maker’s Mark, Averna, Cardomano, Lemon & Soda libation reminded me of a Long Island Iced Tea from years past and I could had a second or third of this refreshing cocktail. One of the first to offer “craft cocktails” other signature cocktails include the Blue Hound Signature Old Fashioned, Buffalo Tears, Red & Smokey and more with an emphasis on bourbon & whiskey. Craft beer on draft & in bottle and wines are also available. My photos can be found on my Instagram, @SandyWass.

My dinner guest and I started with the Mushroom Pate with carrot jam, pickled onions & charred toast points. All was good with the carrot jam having the most flavor. We also shared the Beef Cheek Poutine with cheese curds, giardinerra & bone marrow gravy. The look to be house cut fries could’ve been a bit crisper but still  it’s a nice twist on a favorite from north of the border. Other dished that sounded good but not ordered on this visit were the Rolled & Fried Chicken Thighs and the Charred Octopus.

My guest ordered the Iberico Secreto (Iberico, the Wagyu of Spain ham, fatty shoulder meat) with bbq fennel, Pt. Reyes grits & cherry mustrda for his entree and he was happy. I went with Chef’s Cut of The Day which was a 16 oz. Rib Eye with Pt. Reyes Blue Cheese chips, spinach & mushrooms. A nice outside darkness and rare-medium rare middle was a filling piece of beef. Then BHKC burger sounded good as did the duck breast. We finished our meal with a dessert special of Homemade Pound Cake with espresso gelato and caramel sauce. The cake was thick and dense, not you mom’s pound cake.

Feeling adventurous then “Trust the Team” with a five course dinner on the whim of the culinary team. A wine and cocktail pairing can be had with this dinner option.

For more information and to see the menu visit the Blue Hound Kitchen & Cocktails 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.

Walter Station Brewery releases limited edition AAWLager

The local brewer has partnered with the Arizona Animal Welfare League to celebrate its 50th anniversary saving the lives of over 100,000 homeless animals. The new beer will be released on Saturday June 5th from 12 – 4 pm at the Washington St. brewery. The 6 packs will be available all summer long at beer shops and at Walter Station with part of the proceeds being donated to AAWL. Their looking to raise $50,000 by their 50th birthday on August 20th.

Wagyu from around the world at STK Steakhouse

The vibe at the Scottsdale steakhouse just got a little tastier as they celebrate National Steakhouse Month. Indulge yourself with Wagyu from Japan, Australia & America throughout June with such delicacies as Korean Style Short Ribs, Wagyu Beef Tartare & Caviar, a Tomahawk Steak and more.

Daily Dose partners with Harvest Compassion Center for back to school drive

Until July 31st at the Scottsdale and Midtown Phoenix restaurants guests can donate a filled back pack and get a free stack of any pancakes or a free specialty coffee. The local non-profit and locally owned restaurants are looking to provide 800 students with the school supplies they need to be successful in school as part of their 2021-22 School Supply Drive.

Coffee for a cause at Press Coffee

From now until August 1st the Phoenix- based coffee roaster is donating a portion of its Community Blend beans to Cloud Covered Streets. The non-profit gives help to those experiencing homelessness with showers, haircuts and laundry. Since launching in mid-2020 the Community Blend has raised over $3,000 to other local non-profits and schools.

The Happiest of Happy Hours at Taphouse Kitchen

Your wallet can use some relief this summer as the Scottsdale and Phoenix restaurants are offering a ton of food and drink specials for $6 Monday- Friday from 3-6 p.m. Pints of beer, well cocktails, Spicy Tuna Roll, Brewery Pretzel, 8-inch Alondra’s Pizzas are just a few of the happy hour specials offered. Brunch lovers can enjoy any breakfast entree for just $10 and $.01 Mimosa and Bloody Marys Sat. & Sun. from 8-11 a.m.

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.

Vietnamese style coffee available at Pair Cup Works

Good news for coffee lovers, Pair Coffee & Tea inside Cider Corps is offering Vietnamese style coffee through April. The dark and concentrated coffee is typically served hot, Pair’s version can be served iced and vegan. The drink is based on a Vietnamese coffee but uses Pair’s own espresso, condensed coconut milk and oat milk instead of the traditional blend of robusta and chickory. $5.50 gets you a cup that can be made with dairy or vegan milks.

Sphinx Date Co. partners with Rhiba Farms for produce

Old Town Scottsdale’s Sphinx Date Co. is your pick-up spot for fresh non-GMO and pesticide free produce from the San Tan Valley farm. Customers can order a box of produce by the close of business every Monday for pick-up Wednesday – Saturday, no weekly commitment or subscription necessary. Each box feeds about 4 people and is $36 each. To order head to the farm’s website and more info can be found at Sphinx’s website.

DT Mesa Farmer’s Market moves to a new location.

The popular Saturday morning market has moved to the Mesa Arts Center at 1 E. Main St. It goes from 8 a.m. – 12 p.m. and a list of vendors can be found here.

Jax Vineyards featured at Keeler’s Neighborhood Steakhouse

The Carefree restaurant will be hosting a five -course wine dinner on Wednesday March 24th. Chef Anthony Apolinar will pair his specially created dishes with wine from Napa & Sonoma Valley. Jax Vineyards CEO and President Dan Parrott will be on hand to speak about the wines, winery and more. Seating is limited and is $95++ per person and reservations can be made by calling 602-374-4784.

Good news as Crumbl Cookies opens newest location in Mesa today

Gourmet cookies are now available starting today at 1911 E. Brown in the Mesa Groves neighborhood. Today only get each customer get 1 free cookie at the new location.

 

Bourbon & Bones Chophouse bringing high-end dining to Gilbert

With the end of 2020 not far off we’re looking to 2021 and the anticipated restaurant openings around town. One of the first is Old Town Scottsdale’s boutique steakhouse Bourbon & Bones Chophouse opening at Gilbert’s SanTan Village in mid-January. Square One Concepts opened its flagship location in September 2016 and is looking forward to opening the 2nd location of its fine-dining concept.

Square One Founder and President S. Barrett Rinzler says “There’s demand for fine dining in the East Valley.  We’re honestly thrilled to deliver our specialty chophouse to a community that’s perhaps under-served and appreciates fine food, fine wine, custom cocktails and the taste of great bourbon.

Barrel Boulevardier

The larger Gilbert restaurant will feature two dining rooms and a private dining room for up to 50 people. A contemporary decor will have white and gray tones and a luxurious bar.

Bourbon & Bones Chophouse meats and bourbons

The large a la carte steak selection will include Wagyu Rib Cap, Bone-in Filet, a Dry-Aged Pork Chop, Lamb Chops and more. Fresh seafood including Seared Ahi Tuna, Chilean Sea Bass and Seared Salmon. Side dishes offered include Sauteed Wild Mushrooms, Truffle Mac n Cheese and more.

Sommeliers will oversee the over 1,500 bottle wine list that includes familiar steakhouse wines and smaller lesser known wines for the connoisseur. True to its name Bourbon & Bones Chophouse will offer one of the largest bourbon collections found anywhere. Classic cocktails will be poured as will aged bourbon meant to be sipped.

“Bourbon & Bones was created to offer a high-quality dining experience in a welcoming atmosphere.  This one has been in the planning stages for well over a year and means a lot to us; it’s larger than our flagship in Scottsdale.  We’ve taken time to carefully develop the interiors and the team is excited to welcome guests in the New Year.”

The dinner only restaurant will serve a daily happy hour when it opens at 4 p.m. Bourbon & Bones Chophouse will be at 2150 E. Williams Field Rd. Gilbert 85295. For more information and updates visit their website.

Cooper’s Hawk Winery & Restaurant opens in Scottsdale

The first Arizona location of Cooper’s Hawk Winery & Restaurant opens in Scottsdale this week offering upscale dining, a tasting bar and wine shop. This is the western most and 43rd location of this unique dining concept that opened its first location in 2005.

“Scottsdale and the surrounding Phoenix area has gained a national reputation for fine-dining experiences, making it a natural fit for the Cooper’s Hawk brand,” founder Tim McEnery said. “The year-round beautiful weather, scenic surroundings and its residents’ active lifestyle were also very appealing.”

Cooper’s Hawk Winery & Restaurant food and wines

The menu has something for everyone no matter your diet and dishes have wine pairing recommendations. Signature dishes include Mexican Drunken Shrimp, Dana’s Parmesan-Crusted Chicken and Shrimp & Scallop Risotto. The menu includes an impressive choice of 4 risotto dishes.

Cooper’s Hawk wines are sourced from across the country then crushed, fermented and bottled at their Illinois winery. Master Sommelier Emily Wines, yes really her name, helps grow the wineries wine club, trains staff staff on wines and helps guests enjoy their experience. Currently there are over 450,000 wine club members, the largest wine club in the country who enjoy discounts, perks and unique experiences and travel opportunities. A full bar is available for those looking for something other than wine.

Cooper's Hawk Winery & Restaurant
Mexican Drunken Shrimp

Entering the restaurant you’re welcomed in the Napa Valley styled wine bar and wine shop before entering the restaurant. Guests can try wines with the help of well trained staff with wines and accessories are available for purchase. One need not dine at the restaurant in order taste wines or make a purchase although the aromas coming from the kitchen will easily change your mind to stay and enjoy a meal.

A Chandler location is planned for 2021 and is in development with a Phoenix location to follow. Cooper’s Hawk Winery & Restaurant is at 7361 E Frank Lloyd Wright Blvd, Scottsdale, AZ 85260. For more information visit their website.

 

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