I would be remiss not to talk about the pizza crust - thin with an airy, crisp cornicione that manages to be light and satisfying at the same time, making this pizza miles apart from the heavy, greasy stuff.īut what about the salads? Read the full report here.ĭetails: 3150 E. Pops of smokiness gave character to each bite. The 10-inch pie was topped with tomato sauce, mozzarella, baby artichoke, oregano and capicollo - a dry-aged Italian salumi made from pork neck and shoulder. You may only find two pizzas at a time, but no matter what they are, be sure to order one. The house-made warm flatbread, an Italian version of pita, also sprinkled with za'atar and sesame seeds, was an excellent vehicle for the dip. I thoroughly enjoyed the Controne chickpea hummus, which came speckled with green bits of parsley, tart and herbaceous North African chermoula, topped with za'atar and a pool of olive oil. Everything from ciabatta to pizza crust and flat bread are made in-house and feature perfect crunchy exteriors and airy crumbs. ![]() Earlier this year, he struck out on his own to open Source, a casual, ingredient-focused Mediterranean restaurant in Gilbert with Chef Trevor Routman in the lead. New barbecue restaurant: It will carry on 'tradition of fine barbecue' in Cave Creek in the Bryan's space LathaĬhef Claudio Urciuoli made a name for himself in Phoenix at the helm of Pa'la restaurants. And it certainly delivers.Ĭraving more details? Read the full first bite here.ĭetails: 7366 E. A candy cap mushroom and honey ice cream, created by Antonia Kane, was accented with crunchy, freeze-dried raspberries and chocolate pearls, served with a diminutive rhubarb jam-filled beignet that packed stupendous flavor.Ĭourse is not a place you go for a single dish, but for an experience. Some highlights of the 10-course menu, which will change seasonally, included a sturgeon pie, made with sturgeon rillette, lemon creme fraiche and caviar and an unusual dessert. Oppold sets the tone from the amuse bouche - a sturgeon pie on my visit. 7114 E Stetson Dr 210, Scottsdale Established in 1990, award-winning chef Joseph Guttierez brings authentic Spanish cuisine to the valley. ![]() Think pizza or Caesar salad, the former reimagined as fennel dish with eggplant, squash and fava bean and the latter, made with romaine, Jidori chicken oysters, oyster mushroom and smoked oyster velouté. (Facebook Photos) Share BY KTAR.COM PHOENIX A pair of metro Phoenix restaurants made Yelp’s list of the top 100 places to eat in the United States in 2023. The dishes are elegant interpretations of comfort food. ![]() You may not expect to find a fine dining restaurant in a strip mall and once you find it, you be surprised that you don't need to dress to the nines to enjoy the artful presentations.Ĭourse offers, as the name implies, prix fixe 5- or 10-course dinners ($135/$190) and even a six-course brunch ($75) on Sundays.Ĭhef Cory Oppold is the master of subtlety in flavors.
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