On an evening such as this, we're just so pleased to be us. Finally, it's some imported cheese, please, and dessert of tiramisu crème brûlée. Our entree this evening is barbecued braised short ribs with sweet corn, baby carrots, onions and fingerling potatoes. To clear the palate, an intermezzo of spring sorbet. Next is potato-wrapped sea bass on summer asparagus and roasted shallots with cockle-clam vinaigrette. Then, arugula salad with Rosti Asian pear, walnut and Maytag blue cheese tart, and lemon-walnut vinaigrette. Michael's contemporary American cuisine might include an appetizer of cucumber-wrapped Dungeness crab salad with seared scallop and braised spinach, smoked tomato water and horseradish vinaigrette. With six to eight of our closest friends, we're in for a remarkable seven-course meal, custom-crafted, and with each detail explained by award-winning chef-owner Michael DeMaria - an incredible bargain at $100 a person. It's the chef's table, an exclusive seating directly off the kitchen, with personal attention from the celebrity chef. Its roots are in Europe, but it has taken firm hold in the Valley. Or swoon over the potato pancake trio, each dainty round with a different topping: smoked salmon, diced onion, tomatoes, cream cheese and capers beluga caviar, cilantro and sour cream and pan-smoked trout with creamed horseradish. For a special experience, go for the Arizona toast, a raisin bread sandwich filled with cactus pear marmalade, dipped in egg batter and served with fig compote.
Petite filet mignon is high style, paired with poached eggs, herbed hollandaise sauce, breakfast potatoes and toast, while corned beef hash kicks it up with chile cilantro hollandaise. Breakfast is an expensive treat - $10.75 to $14.50 for entrees - but worth every penny. That's the time to treat ourselves to an indulgent breakfast at Squash Blossom, a gorgeous place overlooking a two-and-a-half-acre water playground. But it's never that way as we stagger all sticky-eyed, wild-haired and crabby-spirited out of bed. The idea of morning sure sounds good: happy chirping birds, gentle dew, rose-kissed clouds.
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Pure heaven.Īdd a dessert of chocolate lottery torte, or Mexican chocolate pot de crème with chipotle cream, plus an inspired, globally encompassing wine list, and we're proud to call this new Phoenix chow our own. We endorse the signature dish, too, a fine fry of cremini, button and oyster mushrooms in ancho cream over double-cooked polenta with grilled portabellini, avocado, tomato and cotija cheese. Entrees aren't for the timid, plated with starch and vegetables, and centered by such delights as espresso charred filet mignon (with pan-grilled vegetables, mashed tortilla potatoes, chipotle hollandaise). The Stetson chopped salad is legendary, and we crave the calamari, tossed with chasoba noodles, sesame vinaigrette, chile oil and daikon radish sprouts. Leave it to Cowboy Ciao, with its ultra-stylish, spaghetti Western ambiance, to show them creative American cuisine, spiked with influences from Italy, Mexico, and, of course, the Southwest.
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On the shopping cart page, click the link that says "Apply a promotional code." Enter the coupon code and click "apply" to see the discount displayed.Folks who've never been to Phoenix are convinced that we dine solely on hunks of steak, barbecue beans, baked potatoes and paint-peeling coffee made with eggshells.
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