Colonel, you can keep your fried chicken recipe, we’re on a mission to figure out what’s in the simple syrup at the bar in the new Montelucia Resort & Spa. The proprietary blend was created by Francesco Lafranconi – the kind of bartender who restores your faith in humanity, one drink at a time. You see, Lafranconi has a long history of creating cocktails—for the grappa bar at the Intercontinental San Francisco and as director of mixology for distribution giant Southern Wine and Spirits (this is his day job). But for Montelucia, he didn’t create a “signature drink,” as seems to be the trend. Rather, he created a secret ingredient (we know there’s figs in it, and probably agave nectar, maybe a little star anise, but beyond that, we’re clueless) that literally transforms most cocktails here into works of art. Or as Lafranconi calls them: “liquid memories.”
Montelucia opens on Election Day, and the main bar looks promising, not only from a design standpoint but from a staff standpoint, too. Sad to say, Lafranconi’s suave Italian accent won’t be filling in the voids between martini shaking and champagne corking, because he lives in Vegas. But he seems to have done a fine job teaching the bartenders here how to respect the art of cocktailing, understand the ingredients, and, unfortunately, keep that simple syrup recipe top secret.
InterContinental Montelucia Resort & Spa
4949 E Lincoln Drive
Paradise Valley, Arizona 85253
(480) 627-3200
Well, in EATERAZ’s opinion, this is much better than an “I Voted” sticker. Krispy Kreme is giving away free donuts on Election Day, November 4th, to anyone who votes in the general election. The Doughnuts will be available in patriotic colors. Limit one to a good American. Now if we can only figure out how to steal Krispy Kreme doughnuts like the Florida votes in the 2004 election…
What do EATS3 and a roller coaster have in common? Ups and downs, baby. Take Saturday for example. We arrived at the grand tasting about 2 hours late (hey, it’s a 4 hour event) and within minutes knew that we had made a HUGE mistake. What we encountered was possibly the finest collection of food and wine ever gathered together in Phoenix. Obscure wines (like the ’07 Stuhlmuller Chard pictured above!), common wines pouring their best, 40 restaurants, and a mild-mannered, manageable crowd … it was sheer perfection. We capped the tasting with a cooking presentation by Mr. Pépin himself.
We should have left it at that, because the finale event – BBQ & Bubbles – was neither BBQ nor Bubbles. Jacob’s Creek sparkling is hardly a follow-up to the great stuff being poured earlier. Jacob’s $%^&* Creek! And the dinner that followed was average at best. Canned peaches, overcooked salmon, dried up mac n’ cheese, and servers who were refilling glasses with whatever they had in hand … this is one $200 ticket that did not live up to its name.
But, EATS3, we understand this is your first year. We heard rave reviews of some Gallery events and scorn of others. We heard some chefs were happy, some were not. But overall, everyone’s glad you pulled it off and look forward to seeing what you do in ’09. We, for one, hope to find a re-run of Saturday’s Grand Tasting.
EATERAZ was lucky to attend one of Savor Scottsdale’s Wine Lunches as part of the EATS3 events happening around town over the weekend. Ours was at Lon’s at the Hermosa Inn and featured a four course meal paired with wines from the Brewer-Clifton Winery. Food & wine lovers paid a pretty penny to sample food from Executive Chef Michael Rusconi and the wines provided by Chrystal Clifton.
The menu went something like this; Kabocha Squash Soup with a port syrup drizzled atop and duck confit hidden below, this was paired with a Brewer-Clifton’s Santa Rita Hills, 2007 Chardonnay. Moving on, we were graced with a Sweet Shrimp dish featuring locally grown shrimp from Arizona. Yes, you heard correctly! GOTO http://www.desertsweetshrimp.com/index.html and see for yourself.
Well these beauties were served with stewed leek and a cilantro espuma (foam) atop, and paired with a B/C Mount Carmel, 2006 Chardonnay. The main entree was a Braised Beef Shortrib in an ancho chili chocolate sauce and paired with two Pinot Noirs so that guests could do a direct comparison; they were a Mount Carmel, 2006 and a Cargasacchi, 2006. Desert was a light-as-a-feather Chocolate Sabayon on top of a Lemon Tart.
EATS3 festival star Jacques Pépin was at this particular luncheon pictured here with local culinary legend, Barbara Fenzl of Les Gourmettes. Pépin is in town to promote his new cookbook, More Fast Food My Way, and support EATS3.
We caught a sneak peek of Sam Fox’s newest concept, True Food, a day before opening and heard straight from co-owner, Dr. Andrew Weil, that “this is not a health food restaurant … it’s a GOOD food restaurant,” he said. Sure the menu looks healthy, but both Fox and Weil want people to understand “there’s still calories, there’s still fat, there’s still a lot to eat, but it’s all fresh and good for you.”
Dr. Weil is the mastermind behind the anti-inflammatory diet, a way of eating real food in portions and combinations that make things easier on your body. And Fox, the restaurateur behind Sauce, Olive & Ivy, North, and many, many others, had been chatting with the Dr. for a while about doing a concept.
Once the iconic Coffee Plantation in Biltmore Fashion Park closed, the time and space came together for the pair to move forward. Although we haven’t tried much off the menu yet, the space looks great and worth a stop by. More later…
Now that Mission Restaurant is open, don’t forget to check them out for lunch. Their lunch menu is slightly scaled back but essentially the same. It’s a great patio and because the food is Latin inspired and not Mexican, you can actually return to work without a deep fried Chimichanga coma.
EATERAZ sampled a few dishes that were all wonderful. Obviously starting out with the Tableside Guacamole is a given. The server is happy to make it “how you like it.” Want it spicier, saltier or more citrus, just tell them.
The Pork Shoulder Tacos were the favorite. Rich Braised Pork, in a savory sauce cooked absolutely to perfection. The Shredded Braised Beef Arepas was also a carnival of flavors — Braised Beef with red Bell Peppers and Onions served atop a black bean spread with Plantains on top. The Chicken Tacos were a bit on the salty side, but definitely not meant to be counted out. Chicken in general is usually the loss leader of excitement when matched against such an ingredient tour de force. The visual showstopper was the Kobe Beef Hot Dog. This bad boy is certainly a meal unto itself so do not be fooled into thinking it is a skinny Oscar Meyer wiener waiting to be inhaled. This dog is served in a fantastic piece of form fitted toast covered with Pinto Beans, White Onions and finshed with Cilantro and Cojita Cheese. One word — whoa!
We were not physically able to order dessert, although owner Brian Raab did grace us with a plate of mini Chocolate Churros served with what seemed to be a Chocolate Milkshake. Sad but true, we were not surprisingly stuffed, but we did manage to gulp a few down and even dip them in the milkshake á la Raab.
THE MISSION
3815 N. Brown Ave.
Scottsdale AZ 85251
We recently heard a legend about a hot dog cart in Tucson that have people raving. So of course EATERAZ had to do some field work and find out the scoop.
As the story goes, BK’s began as a hot-dog cart making its way around Tucson, serving a chart-topping Sonoran Hot Dog. This masterpiece is wrapped in a strip of mesquite-smoked bacon and grilled over an open flame, served in a hollowed-out bun, and topped with chopped tomatoes, onions, shredded yellow cheese, ketchup, tomatillo salsa, and mayonnaise. At the apex of this are grilled green chiles.
True to its reputation, it was spectacular, but while there we stumbled on another gem, their Carne Asada! Juicy Ribeye steak strips are seasoned with fresh lime and garlic and cooked to perfection. Once you have your Carne Asada, walk it over to their condiment bar featuring some spicy guacamole, three different kinds of salsa, cucumbers, shredded cabbage and pickled red onion.
Although the hot dog cart remains, BK’s has taken root. So go pull up a picnic table and bench and enjoy the super low-priced, high quality fare.
BK’s
5118 S. 12th Ave.,Tucson
Deep on the South Side of Tucson
Metro Brasserie & Bar opens today in Fred Unger’s SouthBridge space formerly occupied by Foodbar.
Now offering French Brasserie fare, a new name and a new chef, Metro is bound and determined to be the hit that Foodbar never became.
In the kitchen is Matt Taylor, and based on his track record, he certainly has the chops to pull this off. Taylor’s resumé includes having worked under Brad Thompson at Mary Elaine’s and John Besh at both August and Luke Brasserie in New Orleans. Robert McGrath’s loss is Unger’s gain as he was due to work for McGrath at the hampered REM.
Click Link For Menu - Metro Brasserie & Bar Menu
Metro Brasserie & Bar
7114 E. Stetson Drive, Scottsdale
480.994.3663
Hours: 7AM to Midnight, Monday through Wednesday;
7AM to 2AM, Thursday through Sunday
One of the great mysteries of the desert, is the illusive treasure of good Italian food. Il Terrazzo at the fabled Phoenician Resort, is antying up with their new menu.
Good bread is not so easy to come by in many of our local restaurants. Il Terrazzo’s highlighted by a hand-crafted bread service showcasing numerous artisan loaves, baked everyday on property. All loaves of bread are available for purchase daily, for $5, just go to the restaurant. The “Master Baker” has a killer Chocolate Bread that’s part bread, part cookie, part muffin. It’s delicious.
Some dishes are happily to be expected such as homemade pastas like Agnolotti, but entrees like Tagliata (Black Angus Rib Cap with wilted Spinach and Squid Ink Gnocchi, served with Lemon-Horseradish Gremolata and topped with Crispy Calamari); and Cacciucco (Spicy Tuscan Seafood Stew with Plum Tomatoes, Sardinian Fregola, Squid, Clams, Shrimp and Mussels) will steal the show.
Chef de Cuisine Victor Casanova is presiding here and with a name like that to live up to, the food must be special. He most recently served as Sous Chef at New York’s Ocean Grill, a B.R. Guest Restaurant owned by Steve Hanson who once upon a time ago, brought the James Hotel and Fiamma Trattoria to downtown Scottsdale (now the Mondrian.) Many of Chef Casanova’s recipes come from his time working in small, family run restaurants in Tuscany.
Master Sommelier Greg Tresner has stayed – he’s been behind the award-winning Mary Elaine’s wine program — he’s “been spending so much time scouring Napa wines that the Italian pairings have been a great challenge for me. I’ve been having a lot of fun with it.”
BLT Steak had an opening party last night hosted by Arizona Foothills Magazine. Hundreds of guests swarmed the revamped Chapparal Room of yore at the Camelback Inn. The new design is warm, dare I say cozy (for such a large space) and built for steak.
Guests got to sample Roasted Suckling Pig, which was displayed in its entire glory, with apple in mouth, a simply perfect Côte de Boeuf (double bone in Rib Eye), Braised Short Ribs, and even an American Wagyu Skirt Steak, tender and flavorful.
Of course what would all the meat be without the sides. We heard someone remark that the Mashed Potatoes were by far the greatest they have ever tasted. Others enjoyed the must-do Creamy Spinach, Mac & Cheese, and Grilled Asparagus. Not to be outdone by the carnivores, the sugar junkies had their day too at the desert station.
As much rightful attention as the food got, the BLT Cookbook being given to guests, stole the show. There was more pandemonium and excitement over receiving that book, then all the trips to the buffet combined. Guests were besides themselves lining up to get their book autographed by Chef Laurent Tourondel who was on hand.
If this event is any indication of the quality of the food, then BLT will certainly be a serious contender in our what is turning out to be, steakhouse capital.
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