It is our belief that pop up books should stay just that–environments of fiction meant for children. So when we see something happen like downtown Chandler, a pop up book-like land of kitschy buildings and twinkling lights that’s painstakingly aching to offer an authentic experience, it pains us. Maybe it’s the east coast in our blood. Maybe it’s just downtown Chandler looks like a caricature of itself.
That’s not to say, however, that good food does not exist there, though. Rightfully so, virtually every food critic in town has heralded Latitude 8, a sleek Thai spot owned by mother and son team of David Fliger and Nicha Jithchamnonk. Mr. Seftel has been known to miss the mark on occasion, but he declared Latitude’s Pineapple Fried Rice “hands down the best fried rice dish I’ve ever tasted,” and we couldn’t agree more. Go there now and enjoy this dish while the weather still calls for comfort food.
But what we dug most during a recent jaunt through kitchmasland was a bowl full of ginger cookies served with the Winter Seasonal brew at San Tan Brewery. We hear the kegs of this belgian-style winter ale, which packs a whalloping 10% alcohol, are running low, so grab a glass now and enjoy it with the complimentary ginger cookies. They don’t make downtown feel any more authentic, but they certainly coax you to stay for another round.
8 South San Marcos Plaza
Chandler, AZ 85225
(480) 917-8700
www.santanbrewing.com
Each week at Sanctuary on Camelback’s Jade Bar their mixologists, a.k.a. Super Bartenders, teach, cocktail enthusiasts a.k.a. Super Drinkers, just how to make their incredibly inventive recipes that Liquid Relations master crafter of cocktails, Ryan Magarian designed for them.
Cocktails such as the Sugar Snap South Side: house made sugar snap pea infused vodka kissed with hand pressed mint, fresh lemon juice & rounded out with a dollop of pasteurized egg white and a Celery Serrano Margarita: hand pressed Serrano chili against a backdrop of Milagro silver tequila, cointreau, fresh lime & hand extracted celery juice, have reinvented the Jade Bar.
This interactive cocktail class, gives step by step instruction through 3 to 4 of their signature cocktails. Guests receive their original recipes and tasting portions of each cocktail while learning some history, specific techniques and useful tips.
These classes take place every Saturday afternoon at 3pm for $20 per guest.
Sanctuary on Camelback
5700 East McDonald
Paradise Valley
For Reservations: 480.948.2100
As if anyone needed a reason to devour free Cathy’s Rum Cake last night, over 200 kitchen designers showed up at the SunWest Appliance Distributing showroom to vote on the hottest kitchen design that used SunWest appliances.
The winner was Lori Carroll & Associates, a boutique design firm in Tucson who outfitted a custom residence with a suite of Viking appliances from SunWest.
Guests noshed on spicy tuna and crab rolls from Kona Grill as well as chicken satay from the SunWest chefs while casting their ballots for the five finalists.
During the event, EaterAZ chatted with Jim McCabe, SunWest’s Director of Marketing and Sales, about the Viking show kitchen Jacques Pepin cooked on during the Eats3 culinary festival last fall. “We love these types of events because if someone shells out 85 bucks for a ticket, they’re probably a potential Viking customer,” he said. That Viking kitchen is also used during the Scottsdale Culinary Festival and Phoenix Cooks, but we hear another stop may be added to the rotation in 2010—the West of Western festival at the Phoenix Art Museum.
For the most part, you’ll also find Cathy Bua at these events, serving up her divine strawberry rum cakes … as if you needed another reason to check them out.
“Once – make that if – you get past Hollywood-based Sushi Roku’s imported glam, the trendoid crowd and the high-decibel music and clatter, you may notice elements of a terrific restaurant lurking beneath the hip veneer.”
Click here for full review
Monday night, 8:30 pm, 65 people dining at BLT Steak in the Camelback Inn. When it was all said and done, BLT did just over 90 covers last night, with most guests ordering entrees that easily coast past $55.
Apparently people are still willing to lay the AmEx on the table, even during leaner times.
Speaking of getting laid on the table, we hear that Chef Matt McLinn (formerly Methode Bistro)- who “resigned” from BLT immediately after opening – got busted for taking the heat outside the kitchen with a waitress on the middle bank of couches. We also hear that a female bartender was let go for similar reasons … not sure if the two stories are related, but they definitely offer one bit of advice: sit at a booth or table around the perimeter.
Another bit of advice, this one from Confucius: Couple who order the Porterhouse for two live long and happy but have no room for blueberry lemon meringue pie.
Even though Sam Fox‘s restaurants seem to be doing more business than ever (just try to get a lunch table at True Food, the wait pushes 40 minutes on Friday afternoons) he is not going to sit around and wait for the declining economy to take him down. So in an effort to save some money for leaner days, he made a bold decision and let his Executive Chef at Olive & Ivy go a few weeks ago.
Patrick Fagan, who was at Steve Hanson‘s Fiamma at the pre-Mondrian, James Hotel, was given his walking papers. Once considered bulletproof, Hanson himself recently fell prey to the bad economy and was forced to close two of his NY restaurants, Fiamma being one of them and a third in Chicago.
Fagan is a good chef and gathers much support from his peers like Alex Stratta: “he’s got great chops in the kitchen, a very talented guy,” says former Mary Elaine’s superstar who now operates the insanely elegant Alex and the insanely busy Italian concept Stratta, at the Wynn Hotel and Casino.
So on the search for a new home, Fagan fell into the lap of Michael DeMaria, who is but days away from opening his new Heirloom restaurant at DC Ranch’s Market Street. “[Fagan] is one of my boys, I have to take care of him,” DeMaria says of his old pal. Say what you may about DeMaria’s fade into relative obscurity, he’s put together a powerhouse team that also includes Jay Bosinsicky from Chelsea’s Kitchen and a new “young gun,” Taylor Domet, who will be serving as Chef de Cuisine, for the opening acts.
Although we’re not sure Heirloom’s service will be up to par for its FBR-week opening, we expect the food to come in at a solid bogie.
Friday 6:25pm
Barrio Cafe: 45 minutes
Pizzeria Bianco: 3 days
Asia de Cuba: Can we pick you up? Bring you champagne? How about free fried rice?
Chef Gregory LaPrad has been checking in with local cheesemakers David and Kathryn Heininger, who’ve been raising a hog for him on their Snowflake, AZ farm. Why? LaPrad is preparing for a weeklong of hog-based dinners at Quiessence Restaurant on the Farm at South Mountain, January 27–31, and he asked the Heiningers to raise his prized porker at their Black Mesa Ranch. It’s a Hampshire/Duroc hog and it’s fit for just about every kind of treatment LaPrad can dream up.
EaterAZ hears he’s planning Brick Oven Roasted Pork Shoulder, Porchetta de Testa, and Orecchiette with Sausage and Broccoli. Yum. The porker will be featured on a the a la carte menu and as part of 6-course prix fixe menus (at $75 per person).
LaPrad says “We’ve waited and heard stories of our hog growing up, eating fresh goat whey, garden vegetables, and enjoying the beautiful surroundings of Snowflake, AZ.”
Translation: IT’S ABOUT TIME FOR US TO SLAUGHTER THE FUCKER AND SELL BITS AND PIECES OF HIM TO YOU!
Rez at (602) 276-0601.
And finally, Quiessence has a web site worth looking at: www.quiessencerestaurant.com
“Lodged in the Sheraton Wild Horse Pass, this sophisticated eatery showcases locally grown produce and a surprisingly rich Arizona-made olive oil in recipes that merge contemporary tastes and time-honored Native American techniques. (Kai means “seed” in Pima.) The results include lobster tail, corn and avocado atop fry bread, and rack of lamb sauced with a mole made from American Indian seeds.” ~ Mobil
If you’ve ever wondered just how Mobil rates the restaurants and what the stars actually mean, click on link below to view the full restaurant criteria:
Mobil Five Star Criteria
Word on the street is that Morton’s Steakhouse located at the Esplanade in Phoenix, will not be re-signing their lease and will be vacating. Now don’t panic, they are not doing a midnight move, and will be there for a spell, but not forever. Sad to see them go. With all the new steak houses around town, and there are many, Morton’s always seemed to be the closest thing to a classic steak house. For our money, there are not many steaks out there that can beat their Cajun Ribeye. Alas Phoenicians, you will just have to make the drive to Kierland. At least their location there is on the backside so you can circumvent the mall people.
Twitter Us Now
Join Us On Facebook
