Up in the Scottsdale Airpark set amongst big box stores and office complex’s one would not expect to find a foodies paradise when it comes to restaurants, but that is changing with the June arrival of Twisted Rose Winery & Eatery www.twistedrosewinery.com Owned by car dealer & winery owner Frank Yacos and partner Beth Ann who also is the winemaker for their wines and with the kitchen under the guidance of Arizona Culinary Institute graduate Chef Nicholas who has created a menu that includes unique combination of flavors and are beautifully presented. During a recent visit I had the opportunity to taste several courses, all were delicious and here are my thoughts.
The Stuffed Apple ($10) is baked and with its core cut out and replaced by in house made pulled pork prepared with a Merlot BBQ sauce. This was one of the more creative dishes I’ve seen in a while and makes for a unique appetizer. Crunchy and sweet with a burst of BBQ flavor this should be on BBQ enthusiasts list to try.
The Wrapped Salmon Roll ($11) made for a pleasant appetizer and is Chef Nicholas’s take on a stuffed pepper as the poached salmon comes in a stuffed roasted pepper and topped with warmed goat cheese and dill cheese spread and surrounded by a drizzle of a balsamic honey reduction. With several strong flavors all are well balanced offer you the opportunity to try a dish as an appetizer that usually would be a entree at other restaurants.
For the entrees we dined on the classic Chicken Piccata ($19) with its lightly breaded chicken breast prepared in butter with mushrooms and capers. It comes complimented with herbed roasted potatoes. No complaints here from this Italian staple as I would’ve licked my plate had I not been dining with others.
The Beef Tournado ($23) is a medallion that is grilled to medium rare and is set a top asparagus and cheesy scalloped potatoes amongst a port demi-glaze sauce. The beef is tender and flavorful and on this occasion we were served smashed potatoes which were tasting just they way grandma used to make.
Having saved room for dessert I (we) were all glad we did as Chef Nicholas’s version of Bread Pudding ($8) is one for the ages. Using raspberries and brandied cranberries where raisins usually go, along with a red wine reduction it made for a perfect ending to a very fulfilling evening.
All courses were paired with Twisted Rose wines which are used in many of the menu items and are available to drink at the restaurant or for you to enjoy at home. The wines are sourced from Lake County, California and aged & bottled here at their facility in Fountain Hills. Other wines are available too.
As I plan a return visit I expect Twisted Rose to be considered for one of the “Best New Restaurants of 2013” as the discussion begins as we enter the final few months of of the year.
15040 N. Northsight Blvd., Ste. 104. Scottsdale, AZ 85260 480-398-7700 and hours are
M – TH : 11:00am – 9:00pm
F – SA : 11:00am – 10:00pm
Su : 10:00am – 3:00pm – Brunch
5:00pm – 9:00pm – Dinner
Happy Hour : M – F : 3:00pm – 6:00pm