Monday, May 31, 2010

Blue Nile Cafe

Blue Nile Café has style and substance. The food is as homey and satisfying as any meat-and-potatoes meal, with way better seasonings. And thanks to moist injera (a kind of thin, spongy sourdough bread), you don’t even need to eat with utensils. The above-mentioned beef dish is cooked with tomatoes, onions, garlic, and ginger, while tender yedor watt, a chicken entree, dazzles with spicy berbere sauce. Hearty vegetarian dishes get the same slow-simmered treatment, and appetizers are just as intriguing; we’re partial to the kay seer salad (a tangy mix of beets, potatoes, chilies and lime juice) and the addicting, deep-fried sambussas (crisp golden pockets of meat or vegetables). If you can, snag a table in the back room, where colorful woven basket-tables add to the authentic experience.


“Blue Nile shows that food is one of the finest things about Ethiopia.”
Best Of 2007: Best Ethiopian Restaurant
Best Of 2002: Best Place To Go In De-Nile
- Phoenix New Times


933 E. University Dr (east of S Rural Rd), Tempe • (480) 377-1113



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Cafe Lalibela

We serve both vegetarian and non-vegetarian dishes. Delightfully different, we have received several awards for our unique and great tasting cuisine. We have been voted Best Vegetarian Restaurant of Phoenix by New Times and Best of Phoenix One of a Kind Exotic Ethnic Restaurant by Arizona Republic.


Traditional Ethiopian cuisine consists of Injera and wat. Injera (pronounced in-jeer-ah) is a crepe like sourdough tasting bread. It is made from Teff, a grain indigenous to Ethiopia. Wat (pronounced what) is a stew like sauce, which can be made from vegetables or meat or both. The meal is eaten by tearing off a piece of injera with your hands, scooping up some wat with it and then enjoying.


Best Ethiopain Restaurant – Phoenix New Times
Best Restaurant for a First Date – azcentral.com


849 W University Dr (at S Hardy Dr), Tempe • (480) 829-1939



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Durant’s

“The first and last word in old-school cool. For more than half a century, the house Jack Durant built has served up class by the barrelful as well as classics like sautéed chicken livers, oysters Rockefeller, lamb chops with mint jelly, and Delmonico steaks, to name a few. Serious fressers can eat their way to a plaque on the wall by polishing off Durant’s 48-ounce porterhouse, and you get to do so in leather booths that once hosted Marilyn Monroe, John Wayne, and Robert Mitchum, among other luminaries. Walking through the kitchen to the dining room is an experience in and of itself. And the bar crowd is lively and entertaining. A pricey joint at times, but worth every penny.”


Best Martini – Phoenix New Times


2611 N Central Ave (at E Virginia Rd), Phoenix • (602) 264-5967



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Different Pointe of View

Different Pointe of View is a distinct and unforgettable dining destination that over its 25 year history has evolved into a culinary experience just as memorable as its stunning views atop North Mountain in Phoenix.


The genius of Different Pointe of View is its aptitude to make fine dining an enjoyable and relaxed experience. Guests of this renowned, mountaintop restaurant are treated to an innovative and bold menu in an atmosphere that is as sophisticated as it is approachable. Floor-to-ceiling windows showcase the dramatic panoramas of the Valley’s desert landscape, the city’s twinkling lights and Arizona’s breathtaking sunsets. Whether seated indoor or out, the sense of dining on top of the world cannot be ignored.


Located at Pointe Hilton Tapatio Cliffs Resort

11111 N 7th St (south of E Thunderbird Rd), Phoenix • (602) 866-6350



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SanTan Brewing Company

“Sometimes it feels as if Scottsdale has a monopoly on dining hotspots, but SanTan Brewing Company, part of Chandler’s San Marcos Plaza, proves there’s other life in the East Valley. The vibe here is distinctive — its Gen X and Y mix is more grown up than Tempe’s college-centric crowd, and much more down to earth than Scottsdale’s see-and-be-scenesters. Try the beer sampler to get a taste of the housemade brews (we’re partial to the hefeweizen), and be sure to bring an appetite. Juicy burgers (like the Kasbah, made with lamb, chopped dates, pistachios, and smoked gouda), pizzas, sandwiches, and stick-to-your ribs entrees like crabcakes and fish and chips will help you drink all night long.”
– Phoenix New Times


8 S San Marcos Plaza (at W Commonwealth Ave), Chandler • (480) 917-8700



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Sunday, May 30, 2010

Gilbert bakers compete in Food Network’s ‘Cupcake Wars’

Jessica Cuff will be the first to tell you she thinks the cupcakes she and sister Jenna Flowers bake at The Coffee Shop at Agritopia (which they co-own with their parents Steve and Jeanne Flowers and Jessica’s husband Curt) are as yummy as any cupcakes she’s eaten anywhere.


And she’s been everywhere to check out the competition, including the iconic Magnolia Bakery in Greenwich Village. Now her boast has been put to the test.


This past March, the sisters teamed up and went to LA to compete in “Cupcake Wars,” a reality cooking show on the Food Network that begins its second season June 13.



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Scottsdale’s TeaGschwendner becomes TeaTime

In a refreshing change from small, independent shops being gobbled up by large chains, TeaGschwendner (the Goliath) is now TeaTime (the David).


The Old Town Scottsdale store, which opened in spring 2009 as a partner location to the Germany-based tea retailer franchise, has just been purchased by Scottsdale resident Dewey Schade.


Schade is a primary partner with other investors, yet the tea shop’s day-to-day operations will continue to be run by founding store manager and in-house tea expert Bob Williford.


“Over the past eight months, the national management team in Chicago changed, and the new team is putting an emphasis on opening franchise stores in major markets rather than pedestrian-friendly destination stores like ours in Scottsdale,” Williford said.


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Lo-Lo’s Gets Shout Out From Charles Barkley

The post-game show after Tuesday’s Phoenix Suns playoff victory was catered, on national television, by Lo-Lo’s Chicken and Waffles, which received a hearty endorsement from former Sun and current broadcaster Charles Barkley.


During the “Inside the NBA” segment on TNT following the game, broadcast outside the US Airways Center in downtown Phoenix, crew members delivered plates of fried chicken, waffles and gizzards.


Host Ernie Johnson said it was Barkley’s favorite restaurant in Phoenix. Co-host Kenny Smith, a former Houston Rockets player, asked Barkley if it was like Roscoe’s Chicken and Waffles in Los Angeles.


“It’s better than Roscoe’s,” Barkley said.


Barkley gave an informed pitch for the restaurant, saying it was operated by the grandson of the owner of Mrs. White’s Golden Rule Cafe and saying it was so popular that a second location had just opened in Scottsdale. Johnson held up a menu showing the Lo-Lo’s logo.


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Worst restaurant meals revealed

On the Extreme Eating Awards’ list in the June issue of the public-interest center’s Nutrition Action Healthletter:


• The Cheesecake Factory’s Pasta Carbonara with Chicken, which, in addition to the 2,500 calories, has 85 grams of saturated fat. That’s more saturated fat than a person should consume in four days, Liebman says. The dish has four cups of white-flour pasta, smoked bacon, chicken, and Parmesan cream and butter sauce.


• Five Guys’ Bacon Cheeseburger without toppings, 920 calories and 30 grams of saturated fat. That’s like two McDonald’s Quarter Pounders, Liebman says. A large order of Five Guys’ french fries, 1,460 calories — about triple the calories of a large order of fries at McDonald’s. The bacon cheeseburger and fries tally 2,380 calories.


• P.F. Chang’s Double Pan-Fried Noodles Combo, 1,820 calories, 7,690 milligrams of sodium.


• Bob Evans’ Cinnamon Cream Stacked and Stuffed Hotcakes, 1,380 calories and 27 grams of saturated fat and 7 grams of trans fat. A fourth of a cup (about 4 tablespoons) of syrup is another 200 calories.


• California Pizza Kitchen Tostada Pizza with Grilled Steak, 1,680 calories, 32 grams of saturated fat and 3,300 milligrams of sodium.


• California Pizza Kitchen’s Pesto Cream Penne, 1,350 calories, 49 grams of saturated fat and 1,920 milligrams of sodium.


• Chevys’ Crab and Shrimp Quesadilla, 1,790 calories, 63 grams of saturated fat and 3,440 milligrams of sodium.


• Outback Steakhouse New Zealand Rack of Lamb with garlic mashed potatoes and fresh vegetables, 1,820 calories, 80 grams of saturated fat and 2,600 milligrams of sodium.


• The Cheesecake Factory Chocolate Tower Truffle Cake, 1,670 calories and 48 grams of saturated fat. “A tower of any food is rarely a good idea,” the center’s newsletter says.



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Tuesday, May 25, 2010

Caffe Boa Bistro in Tempe makes $4 mil Suns bet

Jay Wisniewski, owner of the original Caffe Boa on Mill Avenue in Tempe, is an ardent Suns fan.


How ardent, you ask?


Ardent (or crazy) enough to make an outlandish promise to help inspire a victory.


He vows that if the Suns win the championship, he will give the entire Phoenix Suns team – every player, every coach, every towel boy – free meals for life at the Tempe Caffe Boa. Naturally, certain rules apply.


The offer stands for food only (no alcohol), and although each Suns member is entitled to eat anything on the menu, he is also restricted to one meal per week. Thanks to the farm-to-table philosophy of Chef Payton Curry, Caffe Boa’s menu features some pretty healthy stuff (bone marrow and foie gras being the likely exceptions). So the food is athlete-friendly, you might say.


Meanwhile, Suns fans who bring their ticket stubs to the Tempe Caffe Boa before or after the game will be given a 10 percent discount on their restaurant tab. And should they say the word “Dragic,” at either location (Wisniewski a new Boa outpost in Mesa), they’ll be treated to a Santomas Malvasia 2006, one of Slovenia’s many wines garnering attention these days.


Wisniewski says, “We’re really pulling for a win,” but you have to wonder if that could possibly be true.


Details: Caffe Boa On Mill, 398 S. Mill Avenue, Tempe. 480-948-9112; Caffe Boa Bistro, 2837 N. Power Road, Mesa.



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Bryan’s Black Mountain Barbecue crafts vegetarian dishes

Since opening his Bryan’s Black Mountain Barbecue in Cave Creek a year ago, owner Bryan Dooley has discovered an interesting thing about his customers.


Not all of them eats meat.


But rather than smack them upside the head for choosing to dine in a carnivore’s emporium (a bestseller is the “Big Pig,” a huge basket of french fries smothered in pulled pork, barbecue sauce, beans, scallions, jalapenos and sour cream), Dooley is experimenting with vegetarian options.


A “pulled” squash sandwich has been a favorite from the beginning. As a play on pulled meats that are slow-cooked and shredded, the recipe features roasted spaghetti squash (the yellow fruit separates into pasta-like strands when cooked) moistened in Dooley’s homemade sauce that’s a tangy combination of tomato puree, vinegar, Worcestershire, garlic, mustard, sugar, lemon, spices and plenty of beer. It sits on a buttered, toasted bun, and comes with a sweet-fiery pickled jalapeño plus a side like baked potato salad or creamy, olive-studded coleslaw.


The squash won’t fool anyone into thinking he or she is chomping beef brisket, but it is surprisingly toothsome and hearty. For a touch more substance, try it topped with a fried egg.


Dooley has been testing other non-meat tricks in his pecan-wood smoker, too, including whole cabbages, though he admits he has yet to find a home on the menu for that unlikely bite.


New offerings include an heirloom tomato sandwich with peppery upland cress, red onion, basil and Dijon mayonnaise finished in a sprinkle of pecan-smoked sea salt.


Other new nibbles feature fresh-cut watermelon wedges drizzled with homemade cardamom-jalapeno honey, or the “rib salad,” which rather than pork on the bone, is romaine lettuce ribs, rubbed in rib-eye spice and splashed with lemon-pepper vinaigrette for a cool, crunchy treat.


Details: Bryan’s Black Mountain Barbecue, 6130 E. Cave Creek Road, Cave Creek. 480-575-7155. bryansbarbecue.com



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Pomo Pizzeria Napoletana blessed by VPN

Pomo Pizzeria Napoletana and Enoteca is now officially “certificate vera pizza Napoletana.” In English, that means the Scottsdale restaurant has been blessed by the Naples-based Associazione Verace Pizza Napoletana, the globally accepted “disciplinaire” of the standards required to be an official Napoletana pizzeria.


That makes Pomo the first VPN-certified pizzeria in the Valley, and only the second in the state, next to the 4-year-old Vero Amore in Tucson, owned by Aric and Joshua Mussman. Pomo opened in March in the Borgata at Scottsdale Road and Lincoln Drive.


VPN regulators descended on the small bistro last week to inspect all equipment, ingredients and cooking technique, as outlined in an 11-page document that includes three pages of instructions for the pizza crust alone. Other requirement include using only a wood-burning brick oven (no gas, coal or electric), a special “fork” dough mixer instead of the common spiral mixer, and ingredients limited to Italian imported flour type 00, San Marzano regionally designated tomatoes and imported extra-virgin olive oil.


“Some people think that this is simply a certificate that you pay for,” said Pomo owner Stefano Fabbri. “But it’s a rigorous procedure, to ensure authenticity.”


Inspectors studied Pomo’s pizzamaker Matteo Schiavone in action, to see if the Naples-born “pizzaiolo” hand tossed and dressed each pizza in a clockwise direction as VPN mandates. The finished pies were put in the imported Acunto Forni oven, cooking in 90 seconds at least 905 degrees.


The inspector ultimately judged that the resulting pies were textbook VPN style, of a medium crust that’s thin but that bends and folds, touched with crisp char on the edges while soft and nearly wet in the center. In the authentic VPN recipe, Pomo’s margherita pie features a light wash of juicy tomatoes scattered with snowy blobs of certified mozzarella di bufala, extra-virgin olive oil, and fresh basil leaves lightly crisped by the flames.


Details: Pomo Pizzeria Napoletana and Enoteca, 6166 N. Scottsdale Road, Scottsdale. 480-235-5822, pomopizzeria.com.



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Radio Café closed as restaurant

Although it was only open about a month, Radio Café has already closed – as a restaurant, at least.


After three weeks of renovation and menu re-tooling, it was meant to be the new and improved version of Radio Milano, an Italian-inspired restaurant that got off to a sputtering start in 2007.


In its new incarnation, Italian dishes were replaced by a more casual and accessible menu whose most notable feature was lower price points.


And sushi.


But now it’s all moot. Radio Café served its last supper Wednesday night, re-opening today as a venue for private events.


LGO Hospitality founder and president Bob Lynn (the brains behind La Grande Orange Grocery, La Grande Orange Pizzeria and Chelsea’s Kitchen) says that with summer coming, it seemed like the smarter thing to do, pointing out that LGO restaurants (particularly Chelsea’s Kitchen) get tons of requests for private parties but are unable to accommodate big parties. They simply aren’t set up for it, nor can they schedule events during business hours.


Radio Café, which offers its new menu, Chelsea’s menu or any customized menu customers care to create, solves the problem rather neatly. Seven private parties are already on the books.


Details: Radio Café, 3950 E. Campbell Avenue, Phoenix. 602-956-6600, radiocafeaz.com.



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Monday, May 17, 2010

Julio G’s in Scottsdale closes

Julio G’s has closed its doors. Owners say the business is a victim of the extensive road construction along Indian School Road in Scottsdale, which plagued drivers and businesses for 11 months.


Dick Lipson, who owned and operated the restaurant with his wife Lonnie for 17 years, says he understands the importance of progress but contends that having a frequently blocked front entrance, no sidewalks and dirt from one end of the property to the other was “devastating” to his business.


Construction began in April of 2009, affecting the Lipsons’ Cinco de Mayo celebrations, and ended mid-February of this year.


“We kept it open as long as possible,” Lipson says, “but now it’s time to move on.”


He said Julio G’s business typically dropped 20-25 percent during the summer months, but that last summer, it dropped nearly 50 percent.


The Lipsons aren’t really out of work, however. At the moment, they’re helping their family at Garcia’s Las Avenidas (the original Garcia’s restaurant on 35th Avenue in Phoenix, owned by Lonnie’s mother, Olivia Garcia ), and they still own Señor Rick’s, which has been going strong in Aurora, Colo., for 22 years.


Julio G’s fans who get hungry for old favorites can find most of them at Julio’s Too (7305 E. Camelback Road, Scottsdale). Owned by Steve Rosa and the Lipsons’ son Aaron, it’s a quick-serve version of Julio G’s.



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La Hacienda debuts Fiesta Fridays Suckling Pig Roast

It’s finally here. La Hacienda, which has been tormenting diners with teases on the return of its suckling pig roast since it reopened in January, is now delivering.


When the Mexican fine-dining destination at the Fairmont Scottsdale Princess closed almost two years ago, it took with it a popular dish: spit-rotisseried suckling pig. Yet now, in Hacienda’s more relaxed modern Latin concept, Fiesta Fridays Suckling Pig Roast debuted May 7 and runs through the summer, in a patio party featuring a live tortilla maker, mariachis and tastings with the restaurant’s “Goddess of Tequila.”


Originally, the pig was stuffed with homemade chorizo and carved quite ceremoniously tableside. Now, as a more casual presentation, the porker is grilled over mesquite, alongside carne asada, pollo adobado and camarones a la talla.


Spicing it up, there is a lavish salsa bar showcasing habanero and pineapple salsas, salsa cruda, salsa morita, pipian sauce, corn puree, cilantro, pickled jalapenos and carrots, cabbage, grilled spring onions, limes, radishes, cucumbers, serranos toreados peppers and totopos home-style tortilla chips. Sides include guacamole and salsa made in molcajetes tableside, plus handcrafted corn and flour tortillas, sopes and huaraches served with frijoles de la olla and arroz a la Mexicana.


Wash it all down with watermelon agua frescas, fresh prickly pear lemonade, rojo sangria or margaritas, and revel in the gourmet bargain buffet price of $29 for adults or $13 for children. In its fancier times, the cost of the pig, alone, was $29.


La Hacienda at the Fairmont Scottsdale Princess, 7575 E. Princess Drive, Scottsdale. 480-585-2706. fairmont.com.



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Republic Ramen opens, noodle craze hits Arizona

Last month, The Arizona Republic’s “Chef Dish” feature profiled restaurateurs about what they thought the Valley food scene was missing. Nobuo Fukuda, the James Beard Award winner formerly of Sea Saw and deep into plans to open his new Japanese restaurant in downtown Phoenix, lamented that we didn’t have ramen readily available.


Indeed, in Fukuda’s homeland of Japan, ramen shops are as ubiquitous as Starbucks; the skinny noodles are sold in good restaurants, at casual roadside stands called ramenyas, or even in tiny subway-station shops where diners stand at counters and slurp from enormous bowls with unabashed gusto.


In the United States, ramen shops are increasingly hot-ticket items in many big cities like Chicago, San Francisco and Los Angeles, served as street food, or with expensive bells and whistles a la the trendy Momofuku in New York.


Yet though it’s taken several years, the ramen rage seems to finally be creeping to Arizona. Several restaurants now feature it on their menus, and last month, Republic Ramen & Noodles opened in Tempe specializing in nearly nothing other than.


Why the passion for what’s long been considered college dorm cuisine? Originally a Chinese dish, the now traditional Japanese staple bears little resemblance to the salty Styrofoam junk students score at 10 bricks for $10. Rather, true ramen requires a complex, quality broth simmered for hours.


If you ate at Nine05 in downtown Phoenix before it closed in March, you know how luxurious the soup can be. Chef-owner Matt Carter put together a high-end version, stocked with chunks of unctuous pork belly, strips of crisp, charred scallion, a poached local farm egg, and buttery brown broth for $16.


Although the offerings at Tempe’s new Republic Ramen are simpler, the store covers most of the bases in distinctive broth styles for $6.95. A block from Arizona State University’s Tempe campus, the fast-casual, contemporary café serves up stock bases of shoyu (soy sauce), miso (fermented soybean paste), shio (clear salt), and a house specialty ramen structured in traditional broth but kicked up with spicy exotic peppers.


Add-ins include char siu (Japanese pork), scallion, naruto (the Japanese fish cake accented by a pink swirl in the middle), bell pepper, egg, kimchi, corn and bean sprouts. A couple of sides round things out, like gyoza, fried rice, squid salad or edamame.


“Arizona has been behind on some of the trends,” said Rey Perez, who owns Republic with his wife, Kim Ahn. “We lived in New York City when we attended NYU dental school, and we were exposed to the ramen bar concept back then. Kim is also from Los Angeles, and just in the last three to four years, there has been such a wave of ramen bars opening up, especially by the universities.”


Perez says he and Ahn collaborated with ramen chefs from Los Angeles and Tokyo to come up with the perfect broth. In-house, their chef, relocated from Los Angeles, makes the stock from scratch, and is working on a summer menu that will add cold soba noodles, spring wraps and edamame hummus, plus a vegetarian ramen that substitutes seaweed and kelp for the traditional pork and chicken broth.


At Geisha A Go Go in Old Town Scottsdale, chef Andrew Nam has been serving ramen for nearly a year. The $9 dish explores Japanese comfort food through fresh noodles topped with bean sprouts, egg, bamboo shoots and char siu.


“People have this perception that ramen is for college students on a dime, but the true interpretation of ramen is an artistic expression of broth and noodles,” Nam said. “It is a very important staple in Japanese cuisine, with a deeply rooted history and evolved process. Japanese chefs have great pride in their broth, as an artist would have pride in their work.”


For Cherry Blossom Noodle Café at Ninth Street and Camelback Road, ramen has held a place of honor on the menu since the shop evolved from a Japanese bakery to a full-service restaurant in 2002. Owners Chizuru and Charlie Ishida make magic in big bowls, with their “hakata” of sliced barbecue pork, green onion and kikurage mushroom ($6.85); the “takana” (hakata with pickled vegetable, $8); or miso soup with salmon ($8.60).


The ramen craze has even hit the chains. After testing ramen on its menu since last summer, Pei Wei Asian Diner has made its on-again, off-again chile beef soup a fixture Valley-wide.


The fusion-accented recipe combines egg noodles glazed in a soy-mirin-chile sauce, wok-seared vegetables and flank steak, topped with a sprinkling of cilantro and a spritz of lime. Non-beef eaters can get the $6.75 meal stocked with chicken or vegetables and tofu, or shrimp for a dollar extra.


Details: Republic Ramen, 1301 E. University Drive, Tempe, 480-388-3685, republicramen.com. Cherryblossom Noodle Café, 914 E. Camelback Road, Phoenix, 602-248-9090. cherryblossom-az.com. Geisha A Go Go, 7150 E. Sixth Ave., Scottsdale, 480-699-0055. geishaagogo.com. Pei Wei Asian Diner, locations Valley-wide at peiwei.com.



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Wednesday, May 12, 2010

Bueno Burger opening in Glendale

Bueno Burger is slated to open mid-May at 43rd and Peoria avenues in Glendale, featuring burgers, bratwurst, burritos, barbecue beans and beer.


It encourages its customers to “B Generous” with its huge portions and more than two dozen burger toppings, which it calls “Betterments.”


It calls its side dishes “Bueno Benefits.” And it strives to “B Economical,” with entrée prices in the $5-$7 range.


The concept comes from MaryAnne Moody, formerly a pastry chef with Elements at Sanctuary on Camelback Mountain. In a fast-casual format that Moody calls a cross between Chipotle Mexican Grill and the Valley’s legendary Chuckbox hamburger hamlet, customers order at a counter, then watch their meals be fired over mesquite wood on a centerpiece grill.


“We were sick of paying $11 to $12 for a burger,” she said. “But on the other hand, a 99-cent fast-food burger isn’t that great, either.”


On the Mexican side, there are all-beef hot dogs, including a Sonoran frank wrapped in bacon and loaded with toppings of beans, sour cream and peppers. On the burger side, look for single or double patties. Somewhere in the middle are the Bueno Beefless (a veggie burger) and a vegetarian quesadilla.


For kids, there are Bueno Banditos meals.


Details: Bueno Burger, 4407 W. Peoria Ave., Glendale. 623-937-0301, buenoburgeraz.com



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Jac’s Pizzeria replaces Nello’s in Scottsdale

It’s a story of a family-owned pizza parlor making way for a family-owned pizza parlor. Jac’s Pizzeria & Pub has replaced Nello’s Pizza at First Avenue and Scottsdale Road in Old Town.


And yes, there’s plenty of pizza on Jac’s menu, in East Coast-style thin-chewy crust courtesy of chef Donald Rini, formerly of Camelback Inn.


The lineup reads pretty straightforward Italian, though owner Colter Dustin does sneak some jazz in among the pepperoni rolls, eggplant Parmesan and chicken Alfredo.


Bruschetta, for example, gets the works, loaded with prosciutto, fresh mozzarella, tomatoes, black olives, basil and Italian spices under a drizzle of aged balsamic vinegar. There’s potato soup studded with Italian sausage, a hoagie loaded with homemade meatballs, and classic pasta carbonara.


Pizzas, meanwhile, come slathered in homemade sauce, and in toppings including spicy salami, spinach and feta.


Details: Jac’s Pizzeria & Pub, 7213 E. First Ave., Scottsdale, 480-946-2020, jacspizzeriaandpub.com



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Saturday, May 8, 2010

Texaz Grill

The deals: On the 25th of each month through September, Texaz Grill, which celebrates its 25th anniversary this year, brings back its 1985 dinner menu with its original prices. Among the choices available all day on the 25th are chili cups for $1.95, rib eye steak for $10.95 and $1.75 desserts.

The deal: 6003 N. 16th St., Phoenix. 602-248-7827. texazgrill.com


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Scottsdale’s Little Rangoon to close at end of May

The Valley’s only Burmese restaurant soon will be just a fond memory, as Little Rangoon at Scottsdale Road and Shea Boulevard closes at the end of May.


“We’ve become one of the casualties of the ongoing economic situation,” said Elizabeth Chan, who, with husband Alfred, opened the little eatery in the Scottsdale Promenade center in February 2008.


It’s a significant loss to our international dining scene, and if you’ve never had Burmese food, you owe it to yourself to hurry in now and give it a try. The southeast Asian menu is an herb-and-spice rainbow, drawing from its neighboring countries of India, China and Thailand. That includes crispy opo (gourd) fritters, fish cake salad, ba-yar-kyaw soup (deep fried pea-chile pulp), and catfish chowder with rice noodles and crunchy peas.


“We really enjoyed serving our unique cuisine to the public,” Elizabeth said, adding that a bargain awaits any creative investor who might pop up. “We’re trying to sell the whole operation at 75 percent off our capital, giving buyers the option to keep our cuisine if they want.”


Still, she noted, “The chance of finding a buyer with the ability to cook our cuisine is next to nothing.”


For fans of the distinctive foods of Myanmar (formerly Burma), there is still a whisper of hope. George & Son’s Asian Cuisine at Frank Lloyd Wright and Via Linda in Scottsdale offers a few Burmese choices scattered among its extensive selection of Chinese dishes.


Details: Little Rangoon-Taste of Burma, 7000 E. Shea Blvd., Scottsdale, 480-922-8585, littlerangoon.com. George & Son’s Asian Cuisine, 11291 E. Via Linda, Scottsdale. 480-661-6336. georgeandsons.com.



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Thursday, May 6, 2010

Mother’s Day Dining

Mother’s Day Dining

May 8

Bravo! Bistro Brunch:
11 a.m.-4 p.m. The Mediterranean-Italian brunch from chef Tony Hamati offers a buffet with a carving station that includes prime rib. Appetizers, salads, entrees and dessert are all included. Mom receives a complimentary glass of bubbly. Reservations required. $29.95, $10 age 12 and younger. 4327 N. Scottsdale Road, Scottsdale. 480-481-7614. www.bravobistro.com


Front Porch Tea Cafe:
10 a.m.-3 p.m. Celebrate with a pot of tea, scones, Devonshire creme, lemon curd, savories, tea sandwiches and dessert. Reservation required. $19.99. 1837 W. Guadalupe Road, Suite 107, Mesa. 480-897-9445. http:www.frontporchteacafe.com


May 8-9

Armitage Wine Lounge and Café Brunch:
10 a.m.-2 p.m. This two-for-one brunch also has 50 percent off mimosas and Bloody Marys. Menu items include eggs Benedict, huevos rancheros, breakfast burgers and breakfast panini. Reservations recommended. Menu prices vary. 20751 N. Pima Road, Suite 120, Scottsdale. 480-502-1641. www.armitagewine.com

Chompie’s Weekend Brunch:
6 a.m.-9 p.m. Treat mom to the “Lox and Latke Brunch” or the “Benedict and Blintz Brunch.” The lox brunch features hand-sliced Nova lox, lettuce, tomatoes, cucumbers, olives, a choice of bagel, cream cheese, fresh fruit and homemade potato latkes with applesauce and sour cream. The Benedict brunch features eggs Benedict, home fries, a housemade cheese or blueberry blintz served with fresh fruit, applesauce and sour cream. Both meals include Lovey’s French Pastry in miniature. $13.99. www.chompies.com


Modern Steak:
11:30 a.m.-3 p.m. May 8, 10 a.m.-4 p.m. The prix-fixe menu starters include a choice of minidoughnuts with strawberry preserves, New England-style lobster chowder or a chopped salad with avocado, vegetables, parmesan and Champagne vinaigrette. Entrée choices include wild berry pancakes with orange cream and breakfast potatoes; artichoke tortelli with roasted mushrooms and asparagus salad; and braised short rib and egg sandwich with avocado and roasted tomato. Dessert choices include peanut butter cup, chocolate pound cake or blueberry crostada. Reservations recommended. Scottsdale Fashion Square, 7014 E. Camelback Road. $30. 480-423-7000. www.foxrestaurantconcepts.com


The Ritz-Carlton Tea:
Seating times at noon and 3 p.m. Mothers and daughters enjoy a traditional afternoon tea with finger sandwiches, scones with lemon curd, creme and preserves, a tier of desserts and live piano music. Reservation recommended. $35. 2401 E. Camelback Road, Phoenix. 602-468-0700. www.ritzcarlton.com


May 9

Alchemy Restaurant and Wine Bar:
11 a.m.-4 p.m. Five salads are offered along with platters of fruit, cheeses and breads. King crab legs, spring vegetables, rice pilaf and scalloped potatoes are served along with entrees such as ravioli, chicken breast and salmon. Pork loin and New York strip are carved to order. Desserts include cakes, pies, pastries and fruit tarts. Reservations suggested. $52, $20 for ages 5-12. CopperWynd Resort and Club, 13225 N. Eagle Ridge Drive, Fountain Hills. 480-333-1900. copperwynd.com


Arizona Golf Resort Brunch:
11:30 a.m.-4 p.m. The brunch features salads, soups and a carving station. The entrees include grilled pork, quiche, truffle scrambled eggs and beef stroganoff. Top it off with sweets from the dessert station. Reservation recommend. $29.95, 14.95 for ages 6-12. 425 S. Power Road, Mesa. 480-832-3202. www.azgolfresort.com


Avanti Amore Buffet:
10 a.m.-3 p.m. An Italian buffet is served. Features include the chef’s carving station and treats from the dessert table. Reservations requested. $35.95, $15 for age 10 and younger. 2728 E. Thomas Road, Phoenix. 602-956-0900. www.avanti-az.com/


Bloom:
10 a.m. Entrees include a Dungeness crab omelet with mushroom and spinach, topped with crème fraîche or a Belgian waffle with berry compote, chantilly cream and toasted almonds. Reservations recommended. Menu prices vary. 8877 N. Scottsdale Road, Scottsdale. 480-922-5666. www.foxrestaurantconcepts.com/bloom.html


Blue Sage Brunch:
10:30 a.m.-4 p.m. Brunch includes starters of citrus-cured salmon, baby spinach salad, and marinated cucumber and tomato salad. At a chilled seafood station, find poached shrimp, oysters and crab legs. Omelets are cooked to order at the omelet station. The chef’s carving station includes country ham with buttermilk biscuits and honey mustard butter, and glazed loin of pork with sherry-glazed shallots. Dessert selections include cakes, pies and pastries. Call for reservations. $58, $28 for age 12 and younger. JW Marriott Desert Ridge Resort and Spa, 5350 E. Marriott Drive, Phoenix. 480-293-3636. www.jwdesertridgeresort.com/phoenix-dining-restaurant/mexican-cuisine.asp


C4 Martini and Wine Bar Mimosas and Mom Brunch:
10 a.m.-3 p.m. Chef Erin Nells features such brunch favorites as the Skoolhouse sandwich with scrambled eggs, cheese and a choice of ham, bacon, chorizo or avocado on foccacia bread. Other selections are an omelet, spinach salad and blackened-ahi Caesar salad. Menu prices vary. 6033 E. Cave Creek Road, Cave Creek. 480-488-0603. www.cavecreekcoffee.com


Cafe ZuZu:
6 a.m.-3 p.m. An a la carte menu includes shrimp gazpacho and smoked salmon pate, omelets, quesadillas, waffles and French toast, plus burgers, sandwiches, berries, muffins and fruit. Try a mimosa or bloody Mary, a smoothie or a cappuccino. Reservations required. Menu prices vary. Hotel Valley Ho, 6850 E. Main St., Scottsdale. 480-421-7997. www.hotelvalleyho.com


Cayton’s Brunch:
11 a.m.-3 p.m. Mothers are treated to a special three-course a la carte brunch menu that includes a dessert buffet. Pricing includes non-alcoholic beverages. Reservations required. $65, $25 for age 12 and younger. The Ritz-Carlton-Dove Mountain, 15000 N. Secret Springs Drive, Marana. 520-572-3000. www.ritzcarlton.com


Cheuvront Wine and Cheese Café Brunch:
10 a.m.-3 p.m. A three-course meal is served, beginning with soup or salad. Choose from selections of stuffed French toast, eggs Benedict, chef’s frittata, filet medallions and eggs or a pan-roasted salmon salad. Dessert choices include pumpkin bread pudding, chocolate ganache or a one-cheese plate. A complimentary glass of Domaine Saint-Vincent Brut is included along with a warm, house-made blueberry muffin. $35. 1326 N. Central Ave., Phoenix. 602-307-0022. www.cheuvronts.com


Christopher’s and Crush Lounge:
11 a.m.-8 p.m. Treat mom to a menu featuring red bell pepper soup and a choice of smoked salmon salad with bricoche, beet and burrata salad or salad of duck confit. The main course includes a choice of poached eggs with ham and Bearnaise on brioche, chicken pesto pasta, croque monsieur or madame and brioche French toast. Top it off with a dessert. Reservations required. $45. 2502 E. Camelback Road, Phoenix. 602-522-2344. www.christophersaz.com


The Copper Spike Train, Safford:
The “Throw Mama on the Train” Brunch offers a train ride from Safford to Pima and back in the coach or club car with snacks and beverages. A box lunch, a red rose for mom and seating in the domed car are offered for an additional $13 per ticket. Trains depart at 9:30 and 11:30 a.m., and 1:30 and 3:30 p.m. Reservations recommended. $12, $6 age 12 and younger. Safford Depot, 804 Central Ave. 866-979-7245.


CORE Kitchen and Wine Bar Dinner:
5:30-9 p.m. This three-course a la carte dinner includes new spins on old favorites, with restaurant staff contributing their own childhood favorites, such as stuffed pepper, Swedish meatballs, chicken stew and roasted leg of lamb. Reservations required. $75, $35 for age 12 and younger. The Ritz-Carlton-Dove Mountain, 15000 N. Secret Springs Drive, Marana. 520-572-3000. www.ritzcarlton.com


Crowne Plaza San Marcos Resort Champagne Jazz Brunch Buffet:
10 a.m.-3 p.m. Menu items include a waffle station with ice cream and toppings, four cheese blintzes with créme anglaise and berry sauce, Italian pasta salad, salmon with picatta sauce and prime rib. Other highlights include dessert and a kids food corner. A jazz performance adds to the festive atmosphere. Reservations are required. $32.95, $16.95 for ages 4-12. 1 San Marcos Place, Chandler. 480-857-4401. www.sanmarcosresort.com


Desert Botanical Garden Brunch and Concert with Estéban:
11 a.m.-1 p.m. Enjoy the garden with a brunch menu, including a carving station with ham and potato rolls, French toast, frittata, fresh scones, muffins and breakfast breads, Guitarist Estéban performs soft tunes and favorites. $85 lunch and concert, $50 concert. 1201 N. Galvin Parkway, Phoenix. 480-941-1225. www.dbg.org


Eddie V’s Edgewater Grille Lunch:
11 a.m.-2 p.m. Order specialty menu items such as seared and sliced Pacific ahi served with soba noodles or lobster and shrimp bisque served with Maine lobster. Additional holiday menu items are jumbo shrimp served scampi-style, a surf and turf dish with filet mignon, lobster tail and Alaskan halibut. Reservations requested. Menu prices vary. 20715 N. Pima Road, Scottsdale. 480-538-8468. www.eddiev.com


Elements Brunch:
10 a.m.-2:30 p.m. Chef Beau MacMillan offers a buffet including fresh seafood, artisan cheeses, breads and salads, along with an a la carte entrée menu and dessert display by pastry chef Renee Cade. Reservations required. $60, $18 per child. Sanctuary on Camelback Mountain 5700 E. McDonald Drive, Paradise Valley. 480-948-2100. www.sanctuaryoncamelback.com/content/elements.html


Encanterra Brunch:
10 a.m.-4 p.m. Enjoy a meal with eggs Benedict, hand-carved roast beef, marinated grilled asparagus with lemon oil, salads, French toast and apple blintzes. Reservation required. $30 for non-members, $25 for members, $15 for ages 5-12, free for age 5 and younger. 1035 E. Combs Road, San Tan Valley. 480-677-8000 or 866-505-9528. www.encanterra.com


Estate House Brunch:
11 a.m.-3 p.m. Executive chef Gio Osso’s three-course brunch includes cheese blintzes, caprese with hand-pulled mozzarella and pomodorini, grilled flat iron steak and eggs, poached eggs, toasted brioche and grilled Taylor ham, and chocolate pot de crème. Reservations recommended. $49. 7134 E. Stetson Drive, Suite 200, Scottsdale. 480-970-4099. www.estatehouseaz.com


Fairmont Scottsdale Brunch:
10 a.m.-3 p.m. Four restaurants and five chefs team up for this annual brunch at the resort’s new Princess Falls waterfall. The featured restaurants are La Hacienda, The Grill at TPC Scottsdale, Bourbon Steak and LV Bistro. Pastry chef Dave Blom presents the day’s baked goods and sweet treats, which run the gamut from danishes and rolls to items like lavender streusel and Tahitian vanilla creme brulee. Savory highlights include a Southwest omelet station, a grilling station with flat-iron and skirt-steak cuts, Ahi tuna tartare, and a mole poblano chicken breast. Each chef has also concocted a signature cocktail. Mom’s take home a gift from Willow Stream Spa. Reservations required. $65, $25 for ages 6-12, free for age 5 and younger with a paid adult brunch. 7575 E. Princess Drive, Scottsdale. 480-585-4848. www.fairmont.com/scottsdale


Fat Cat Brunch:
10 a.m.-2 p.m. Treat mom to a three-course prix fixe brunch where she can choose from eggs Benedict, lobster bisque, a malted waffle, crispy salmon with Israeli cous cous or a smoked pork porterhouse. Reservations requested. $45, $35 in advance. 98 S. San Marcos Place, Chandler. 480-899-4400. www.fatcataz.com


First Watch:
7 a.m.-2:30 p.m. Moms receive a free box of Russell Stover chocolates if they come in for breakfast, brunch or lunch. For breakfast, try French toast, fresh-fruit crepes or eggs Benedict. Lunch choices include the pecan Dijon salad or the Gaucho Burger, topped with jalapenos, Monterey Jack cheese and Santa Fe dressing. Menu prices vary. www.firstwatch.com


Fleming’s Prime Steakhouse and Wine Bar Brunch:
Mother’s Day menu available 11:30 a.m-3 p.m. Treat mom to brunch or dinner and receive a $25 dining card for another occasion. Menu choices include fresh fruit salad or the Wedge salad. Entrée choices are beef tenderloin and vegetable frittata, berry-stuffed French toast, smoked salmon and toasted bagel, lump crab, asparagus and Swiss cheese frittata, smoked ham chop or filet Benedict. Dessert choices are creme brulée, New York style cheesecake or walnut turtle pie. Regular menu also available. Reservations recommended. $29.95. flemingssteakhouse.com


Frank & Albert’s Dining:
5-10 p.m. The three-course meal begins with a choice between sweet corn chowder and a salad mixed with pears, carrots and walnuts. The main course is lobster served with succotash vegetables, local green beans and a tarragon butter reduction, and dessert is a Granny Smith apple tart. Reservations suggested. $36, $19 for ages 6-12, free for age 5 and younger. The Arizona Biltmore, 2400 E. Missouri St., Phoenix. 602-955-6600. frankandalberts.com


Fred’s at Barneys New York – Scottsdale:
11 a.m.-6 p.m. Mom gets a complimentary bellini, mimosa or glass of sparkling wine, or a dessert with her meal plus a Barney’s goodie bag that includes perfume. Brunch and lunch are served all day. Find selections like omelets, French toast, scones, muffins, burgers, artisan pizzas, pasta and salads. Menu prices vary. 4500 N. Scottsdale Road, Scottsdale. 602-337-6111. www.barneys.com


Garden Court Restaurant Champagne Brunch Buffet:
10 a.m.-3:30 p.m. This brunch includes a carving station serving slow-roasted New York sirloin and pork loin with poblano cream sauce. Other highlights include a waffle and omelet station. Top it off with a selection of tortes, cakes or tarts. Reservations required. $39.95 for adults. $14.95 for ages 6-12, free for age 5 and younger. Scottsdale Plaza Resort, 7200 N. Scottsdale Road. 480-948-5000.


Greene House:
10 a.m. Dishes include vanilla brioche French toast with fresh strawberry compote, vanilla bean crème fraîche and pan-seared halibut and fried egg sandwich. Reservation recommended. Menu prices vary. Kierland Commons, 15024 N. Scottsdale Road, Phoenix. 480-889-9494. www.foxrestaurantconcepts.com/greene_house.html


Hassayampa River Preserve:
6:30-10 a.m. This treat for moms features a walk along four trails shaded by cottonwood and willow trees with professional birder Kathe Anderson. Brunch follows. The $15 fee includes access to trails for the day. Participants meet at the visitor’s center. Reservations required. $15, free for age 12 and younger. 49614 Highway 60, Milepost 114, Wickenburg. 928-684-2772. www.nature.org/arizona/preserves


Hilton Garden Inn Phoenix North Brunch:
10 a.m.-3 p.m. The menu features eggs Benedict, quiche, a waffle station that has fruit toppings, carving station and salad bar. Dessert and drinks are also offered. $15.95, $7.95 for children. 1940 W. Pinnacle Peak Road, Phoenix. 623-434-5556. phoenixnorthhappyvalley.stayhgi.com


Ko’sin:
11 a.m.-2:30 p.m. Executive chef Michael O’Dowd showcases a menu that includes exotic fruits, imported cheeses, mole-marinated pork porterhouse, shrimp and scallops with Meyer lemon, and mesquite-scented cinnamon toast. Other highlights include iced raw bar and carving, omelet and waffle stations. Reservations required. $70, $63 for seniors, $35 for ages 5-12, free for age 4 and younger. 5594 W. Wildhorse Pass Blvd., Gila River Reservation. 602-385-5726. www.wildhorsepassresort.com/dining-wild-horse-pass.html


Ko’sin Champagne Brunch:
11 a.m.-2:30 p.m. Executive chef Michael O’Dowd showcases a menu that includes exotic fruits, imported cheeses, mole-marinated pork porterhouse, shrimp and scallops with Meyer lemon, and mesquite-scented cinnamon toast. Other highlights include an iced raw bar and carving, omelet and waffle stations. Reservations required. $70, $63 for seniors, $35 for ages 5-12, free for age 4 and younger. 5594 W. Wildhorse Pass Blvd., Gila River Reservation. 602-385-5726. www.wildhorsepassresort.com/dining-wild-horse-pass.html


Kokopelli Winery and Bistro:
10 a.m.-4 p.m. Find items like waffles, egg casserole, prime rib, pot roast and tilapia, a salad station and breads. Desserts choices include pecan pie, bread pudding or raspberry cheesecake. Mimosas are also featured at an additional cost and live music is performed from noon until 3 p.m. Reservations recommended. $34.95 with bottomless mimosas, $27.95, $11.95 for age 12 and younger. www.kokopelliwinery.com


Latilla Brunch:
11 a.m.-2 p.m. This celebration includes seafood, salads, fruits, carving and omelet stations, and a dessert buffet by chefs Michel Pieton and Gregory Wiener. Reservation required. $75 per person with Champagne, $28 ages 6-12 ,free age 5 and younger. The Boulders Resort and Golden Door Spa, 34631 N. Tom Darlington Drive, Carefree. 480-488-9009. www.theboulders.com/resort_activities/latilla.cfm


Marie Callender’s Restaurant and Bakery Brunch:
Enjoy an omelet bar, a carving station, a soup and salad bar, a Belgian waffle bar, fresh fruits and fresh baked pastries. Drinks include coffee, orange juice and Champagne. www.mariecallenders.com


Meritage Steakhouse Brunch:
3-9 p.m. Start off brunch with a choice between roasted asparagus soup or lobster bisque. The soup starter course is followed by a choice between an arugula or Caesar salad. Entree choices are a Colorado rack of lamb with organic apple-cognac gastrique, bone-in prime filet with lobster-Morel mushroom and béarnaise, or seared Alaskan halibut with brown tomato butter sauce. Forged mushrooms, mashed potatoes or grilled asparagus with citrus hollandaise complete the main meal. The dessert duo is a milk chocolate lime torte with candied hazelnut or lime marshmallows and strawberry shortcake with vanilla ice cream. Call for reservations. $59, $24.50 for age 11 and younger. A four-course wine pairing is available for $26 per flight. JW Marriott Desert Ridge Resort and Spa 5350 E. Marriott Drive, Phoenix. 480-293-3988. www.jwdesertridgeresort.com


Metro Brasserie and Bar Brunch:
9 a.m.-5 p.m. This jazz brunch features a menu by executive chef Christopher Mayo that includes sour cream-hazelnut waffle with warm berry compote; tempura-fried bacon with bourbon maple syrup, ham steak with chicory coffee gravy, fried egg and grits; and quiche Lorraine with smoked bacon, sauce béarnaise and mixed greens. Reservations recommended. Menu prices vary. 7114 E. Stetson Drive, Suite 105, Scottsdale. 480-994-3663. www.metrosouthbridge.com


Morton’s, the Steakhouse Dinner:
3-9 p.m. The menu features entree selections such as Béarnaise sauce filet Oskar, jumbo lump crab, salmon fillet and colossal shrimp Alexander. Top it off with creme brulee or double chocolate mousse. The meal includes a salad and side. $59. www.mortons.com


Nellie Cashman’s Monday Club Café Brunch:
10 a.m.-4 p.m. Families can choose from a selection of food and pastries prepared by executive chef Todd Berry and chef de cuisine Jason Christie. Up to three children dine for free with the purchase of brunch for mom. $69.47, $18.95 for ages 5-12, free for age 5 and younger. Westin Kierland Resort and Spa, 6902 E. Greenway Parkway, Phoenix. 480-624-1000. www.kierlandresort.com


NoRTH:
10 a.m. The menu features specials such as flattened chicken with sautéed spinach and melted provolone; smoked salmon and asparagus frittata with fire roasted fingerling potato hash; and oven-roasted rib-eye with spring vegetable ragout and potato purée. Reservations recommended. Menu prices vary. 15024 N. Scottsdale Road, No. 160, Scottsdale. 480-948-2055. www.foxrc.com


Olive and Ivy:
10 a.m. The restaurant offers three dishes in addition to the regular menu. Items include maple-roasted, bone-in pork chop with buttermilk polenta, king oyster mushrooms and sweet-and-sour apples, and caramelized shrimp and Maine lobster omelet with toasted garlic, asparagus and tomato confit. Reservations recommended. Menu prices vary. 7135 E. Camelback Road, Suite 195, Scottsdale. 480-751-2200. www.foxrc.com/olive_ivy.html


Padre Murphy’s Buffet:
10:30 a.m.-2:30 p.m. Celebrate with a selection that includes banana-stuffed French toast, fresh fruit baskets, a cheese tray, deviled eggs, a garden salad, London broil, garlic mashed potatoes and chicken teriyaki stir fry with rice. Top it off with several homemade desserts. There are also drawings for grocery-outlet, Baskin Robbins and dry-cleaners gift certificates, and hats, visors and T-shirts. $14.95, $6.95 for age 12 and younger. 4338 W. Bell Road, Glendale. 602-547-9406. www.padremurphys.com


Palo Verde Brunch:
7 a.m.-2 p.m. This celebration features an a la carte menu, including huevos rancheros, artichoke Benedict with mushrooms and spinach in a porcini sauce, Boulders sweet potato hash with fried eggs, maple sausage, roasted salsa, and pico de gallo, and Belgian waffle with cinnamon apples. Reservation recommended. Menu prices vary. Boulders Resort and Golden Door Spa 34631 Tom Darlington Drive, Carefree. 480-488-7317. www.theboulders.com


Phoenix Camelback Market Brunch:
10 a.m.-2 p.m. From a menu of options, create your ideal three-course meal. Choose from starters like chilled avocado soup, fruit salad, smoked salmon quesadilla and seafood tamale. Then pick from entree selections such as sautéed filet of beef with scrambled Eggs, honey glazed roasted ham, seared ahi tuna or roasted veal loin with chipotle pasta. Conclude with desserts paired with Champagne. A three-course children’s menu is available upon request. Reservations required. $49, $16 for age 10 and younger. Vincent’s on Camelback, 3930 E. Camelback Road, Phoenix. 602-224-0225.


Pier 54 Brunch:
10 a.m.-1 p.m. This brunch features made-to-order omelets, pastries, breakfast potatoes, fresh fruit, salads and desserts. $19.95, $12.95 for age 10 and younger. 5394 S. Lakeshore Drive, Tempe. 480-820-0660. pier54az.com


Prado Brunch:
10 a.m.-4 p.m. Treat mom to breakfast delights such as “Franie” huevos rancheros and brioche French toast prepared by Chef Claudio Urciuoli. Lunch options include wild blue prawn spiedino with cannellini beans and Tim’s pork loin with Meletti balsamic vinegar and chiles. $65, $25 for ages 6-12, free for age 5 and younger. InterContinental Montelucia Resort and Spa, 4949 E. Lincoln Drive, Paradise Valley. 480-627-3004. pradolife.com


Queen Creek Olive Mill Brunch:
9 a.m. The soufflé and Champagne brunch is held outdoors. Olive oil bath and body products are for sale. Reservation recommended. $9.99, not including the Champagne. 25062 E. Meridian Road, Queen Creek. 480-888-9290. www.queencreekolivemill.com


Rawhide Steakhouse and Saloon Brunch:
11 a.m.-4 p.m. Enjoy a selection of salads with vegetables from the adjacent garden, mesquite-smoked prime rib, roasted pork or New York strip. Other highlights include omelet and waffle stations, and a dessert buffet. $32.95, $14.95 for ages 4 to 12, free for age 3 and younger. 5700 W. North Loop Road, Chandler. 480-502-5600. www.rawhide.com


Red’s Steakhouse Champagne Brunch:
10 a.m.-3 p.m. This brunch menu includes a farmer’s market selection of fresh fruits, imported cheeses and gourmet meats, and features stone crab claws, sea bass ceviche and ahi tuna tartar martinis. Other highlights include prime rib, cooked-to-order omelets, Belgian waffles and pasta. Reservations recommended. $55, $25 for ages 5-12, free for age 5 and younger. The Wigwam Golf Resort, and Spa 300 E. Wigwam Blvd., Litchfield Park. 623-935-3811. www.redssteakhouse.com


Ristorante Tuscany Brunch:
11 a.m.-3 p.m. This Champagne brunch’s starters include fresh green salads and an antipasti bar. Entrees are served a la carte, and choices include rotisserie organic chicken with heirloom carrot puree, fettuccini with English peas, prawns, black pepper and scallions, and fritatta with pecorino. The dessert buffet includes a chocolate fountain, exotic fruit tarts and vanilla creme brulee. Call for reservations. $49, $24.50 for age 11 and younger. JW Marriott Desert Ridge Resort and Spa, 5350 E. Marriott Drive, Phoenix. 480-293-3988. www.jwdesertridgeresort.com


Roaring Fork Brunch:
10:30 a.m.-2:30 p.m. Specialty a la carte items offered for brunch include oyster Rockefeller with roasted-corn fondue, breakfast pizza, breakfast-style green chile pork stew with two eggs, and buttermilk biscuits with gravy. Reservations requested. Menu prices vary. 4800 N. Scottsdale Road, Scottsdale. 480-947-0795. www.eddiev.com


Royal Palms Resort and Spa Buffet:
9 a.m.-4 p.m. The starter buffet offers grilled veggies, salads, shrimp and crab legs. Entrees are turkey, salmon Wellington and New York strip. There are also omelet and waffle stations. Reservation recommended. $60, $20 for age 12 and younger, free for age 5 and younger. 5200 E. Camelback Road, Phoenix. 602-808-0766. www.royalpalmshotel.com


Sassi Brunch:
10:30 a.m.-1:30 p.m. The menu by executive chef Peter DeRuvo features Pacific halibut, roasted and carved sirloin of beef with red wine sauce, and housemade gnocchi with roasted garlic, Parma butter, peas and pecorino. Other dishes include antipasti, breakfast selections and desserts. Reservations required. $50, $25 for age 12 and younger. 10455 E. Pinnacle Peak Parkway, Scottsdale. 480-502-9095. www.sassi.biz


Scottsdale Marriott at McDowell Mountains Champagne Brunch:
10 a.m.-2 p.m. The menu features crab claws, shrimp cocktail, beef tenderloin and a chocolate fondue station. Reservations recommended. $49, $21 age 12 and younger. 16770 N. Perimeter Drive. 480-502-3836. www.marriottscottsdale.com


Scottsdale Resort and Conference Center Brunch:
11 a.m.-3 p.m. Celebrate with salads, omelets, crepes and a carving station with ham, roast lamb and roast sirloin. Some of the entree selections include tequila-lime-cilantro chicken breast, baked salmon, shrimp scampi and sea scallops. Reservations recommended. $56, $28 for ages 9 to 12, free for age 8 and younger. 7700 E. McCormick Parkway, Scottsdale. 480-596-7700. www.thescottsdaleresort.com


Sophie’s Brunch:
10 a.m.-3 p.m. This buffet-style brunch includes salads, omelets, slow-cooked herb-crusted pork loin with rosemary sus, oven-roasted breast of chicken with a Chardonnay cream sauce, cheeses and desserts. Reservation recommended. $49. 2320 E. Osborn Road, Phoenix. 602-956-8897. www.sophiesbistro.com


Su Vino Winery Food & Wine Bottling Experience:
1-4 p.m. Participants sanitize, rinse, fill, cork and label their own bottle of wine. Each person takes home a bottle of wine bearing a commemorative Mother’s Day label. Wine, hors d’oeuvres and dessert are served. 7035 E. Main St., Suite 110, Scottsdale. $30. 480-994-8466. www.suvinowineryaz.com


St. Francis Brunch:
10 a.m.-3 p.m. Indulge in a brick-oven baked cinnamon roll or pancakes cooked in olive oil in an iron skillet, and then topped with dark chocolate, raspberries and maple syrup. Other menu highlights include an open-faced pork belly sandwich, fresh prawns and smoked ham. On the sweet note, savor a strawberry and rhubarb meringue gelato or a chocolate cake. Reservations required. Menu prices vary. 111 E. Camelback Road, Phoenix. 602-200-8111. www.stfrancisaz.com


SWB Southwest Bistro Brunch Buffet:
10 a.m.-3 p.m. Indulge in a buffet including omelets, buttermilk pancakes, eggs Benedict, prime rib, rosemary-roasted leg of lamb and salmon and spinach strudel. Other highlights include pies, cakes, tortes, chocolate-covered strawberries and bananas Foster. Reservations required. $64, $32 for ages 6-12, free for age 5 and younger. Hyatt Regency Scottsdale Resort and Spa, 7500 E. Doubletree Ranch Road. 480-444-1234, ext. 79. www.scottsdale.hyatt.com


T. Cook’s Mother’s Day Brunch:
8 a.m.-2 p.m. The buffet includes grilled veggies, salads, shrimp and crab legs. Other highlights are Mediterranean Benedict and pan-seared monkfish or Moroccan shrimp stew. There is a buffet with desserts. $70, $25 age 12 and younger, free age 5 and younger. Royal Palms Resort and Spa, 5200 E. Camelback Road, Phoenix. 602-840-3610. www.royalpalmshotel.com


Texaz Grill Mom & Apple Pie:
Noon. Moms get a free slice of apple pie and a yellow rose. Meal purchase required. The menu includes items like chicken-fried steak, fried catfish and Southern-style pork chops. Menu prices vary. 6003 N. 16th St., Phoenix. 602-248-7827. www.texazgrill.com


The Capital Grille Brunch:
10 a.m.-2:30 p.m. Treat mom to a menu featuring breakfast favorites, carving and seafood station, kids’ selections and desserts. Reservation required. $45, $15 for children, free for age 5 and younger. Biltmore Fashion Park, 2502 E. Camelback Road, Phoenix. 602-952-8900. www.thecapitalgrille.com


The Cheesecake Factory Brunch:
10 a.m.-2 p.m. Enjoy lemon ricotta pancakes topped with fresh strawberries, Baja chicken hash, a giant Belgian waffle and eggs Benedict. The regular menu and 30 varieties of cheesecake are available. Menu prices vary. www.cheesecakefactory.com


The Farm at South Mountain Brunch:
8:30 a.m. The brunch at “The Canopy in the Grove” features an omelet station, vegetable quiche, sweet potato salad, chilled shrimp, Pinot Noir braised beef short ribs and fresh baked pastries and breads. End on a sweet note with coconut cupcakes, caramel brownies, orange cake or strawberry shortcake. Call for reservations and seating times. $49.95, $16.95 for ages 8-12, $8 for ages 3-7 years, free for age 3 and younger. 6106 S. 32nd St., Phoenix. 480-471-5223. www.thefarmatsouthmountain.com


The Grill at the Wigwam Champagne Brunch:
10 a.m.-3 p.m. This brunch menu features Greek salad, fresh cheeses and a chilled seafood display of Northern shrimp cocktail and Alaskan crab claws. Other highlights include an omelet and carving station. Reservations recommended. $39, $17 for ages 5-12, free for age 5 and younger. Wigwam Golf Resort and Spa, 451 Old Litchfield Road, Litchfield Park. 623-935-3811. www.wigwamresort.com/dining.html


Trader Vic’s Brunch:
11 a.m.-8 p.m. For a fixed price enjoy a starter buffet, order an entrée and side dish à la carte, and then choose from a dessert buffet. Entrées include eggs Benedict, Kung Pao chicken and macadamia nut-crusted mahi mahi. Regular menu is not available. Reservations recommended. 58, $18 for ages 5-12. Hotel Valley Ho, 6850 E. Main St., Scottsdale. $480-421-7799. www.tradervics.com


Venue at the Grove Brunch:
9 a.m.-2 p.m. Executive chef Julia Aldana offers a menu that includes omelets and a carving station, pasta primavera, cheese tortellini, salads, fruits and a Belgian waffle station. Call for reservations and seating times. $45, $22.50 for ages 8-12, $12 for ages 4-7,free for ages 3 and younger. 7010 S. 27th Ave., Phoenix. 602-456-0803. www.venueatthegrove.com


Village Tavern:
10 a.m.-3 p.m. French toast, made-to-order omelets, smoked salmon and prime rib are included, along with fresh-squeezed juices, pastries and cheesecakes. All-you-can-drink Bloody Marys and mimosas are offered for $5.95. $36.95, $14.95 for ages 6-12, free for age 5 and younger. The Shops at Gainey Village 8787 N. Scottsdale Road, Scottsdale. 480-951-6445. www.villagetavern.com


Wildfish Seafood Grille Lunch:
11 a.m.-2 p.m. Specialty a la carte menu items are offered. Choose from Pacific ahi tartare served with avocado and fruit, grilled little lamb chops, small butter clams oreganata-style with Parmesan crumbs, smoked filet of Atlantic salmon with bok choy or double-breast chicken served with mushrooms. Reservations encouraged. 7135 E. Camelback Road, Scottsdale. Menu prices vary. 480-994-4040. www.eddiev.com/


Wrigley Mansion Champagne Brunch:
10:30 a.m.-2:30 p.m. Brunch is served buffet style and is paired with Champagne and mimosas. Offerings include omelets, seafood, a carving station, salads and pastries. While enjoying your meal, soak up the 360-degree views of Phoenix. Reservations requested. 2501 E. Telewa Trail, Phoenix. $65, $27.50 for age 6-12, free for ages 5 and younger. 602-955-4079. www.wrigleymansionclub.com


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Sunday, May 2, 2010

Big Daddy’s BBQ opens in Scottsdale

Three years ago, just as the economy was about to tank, the Mastro Restaurant Group sold its three high-end Valley restaurants: Mastro’s Steakhouse, City Hall Steakhouse and Ocean Club.


Now the same local team is returning to Scottsdale with a new concept, one more suitable for these leaner economic times. Forget expensive prime steaks and seafood – here comes hickory-smoked barbecue.


Big Daddy’s BBQ opens Monday, April 26, in the Shea Boulevard space that has housed Maloney’s, Where’s the Beef and Marco Polo Supper Club.


It’s an order-at-the-counter place, and everything on the menu is carefully priced under $20.


Look for baby rack ribs ($16.95, full rack) and beef ribs ($17.95, full rack), as well as plates of barbecue chicken ($7.95, half), brisket ($10.95), tri-tip ($10.95) and pulled pork ($10.95).


You’ll find the usual array of sides, including sweet potato fries ($2), macaroni and cheese ($2.50) and the signature creamed corn ($2.50) . Thirsty? There’s a full bar and a house brew, Big Daddy’s Honey Ale.


Details: Lunch and dinner, 11 a.m.-10 p.m., Sunday through Thursday; 11 a.m.-midnight, Friday and Saturday. Big Daddy’s BBQ, 8608 E. Shea Blvd., Scottsdale. 480-609-0100.



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CityScape bringing 3 restaurants to downtown

CityScape, the $900 million showplace project in downtown Phoenix, has just inked a deal with New Orleans restaurateur Jason Doyle and his Doyle Restaurant Group to bring three more restaurants and a lounge to the complex.


Brian Harper, vice president for leasing for CityScape developer RED Development, calls Doyle an “independent, Sam Fox-type guy” with a knack for creating popular concepts. Fox is the brains behind popular Valley eateries Olive & Ivy, True Food, Zinburger and Modern Steak.


Harper says all the places will be “value-centric.”


The three restaurants are scheduled to open in October.


• La Crepe Nanou: The uptown New Orleans location of this restaurant has been around since 1983 and is always crowded. Look for a French café menu of soups, salads, crepes, along with a few meat, fish and poultry entrees.


• BrewPublic Craft House: Craft beers and pub grub are the focus.


• Huey’s 24/7 Diner: The kitchen will never close at this diner, which will feature inexpensive comfort food.


The final piece of the Doyle mini-empire is Rasputin Vodka Bar, which Harper compares to the dark, sexy Merc Bar in Phoenix’s Esplanade office complex. The Web site calls it a “late-night, DJ-inspired ultra lounge.”


Harper is aiming for a summer opening.


Over the past two years, CityScape has put together an impressive restaurant line-up. Among the coming attractions are LGO Public House, a gastro pub from the La Grande Orange group; two Aaron May ethnic restaurants, one Mexican, the other an Asian noodle house; a Sam Fox, Beverly Hills-style chophouse; a pan-Asian/sushi restaurant from Jimmy Carlin called Silk; and new branches of two local favorites, the Breakfast Club and Blu Burger Grille.


CityScape is bordered by First Street and First Avenue, between Washington and Jefferson streets.


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