molto e

Just bacon. ← no mayo either...I know it sounds wrong but you must order it their way

glad you liked it, I saw a few plates of the marinated grilled calamari go out the last time that I was in there and they looked gooood - must try

who are you kidding...2 or 3 meals a day...do you want to lose your rep?

Got off work past 8pm last night and drove by Indian School and 20th St. Picked up 2 dogs with tomatoes, onions, white cheese, guac and salsa. Dogs were good but on the salty side. Going back to Ted's soon. ← No beans, no bacon?

if there is no basketball game, concert and not on a weekend...hopefully that will assure you of a worst case scenario of the second seating at 6:30

The hot dogs are deep fried, aren't they? I'll check them out some time this week. ← no the dogs are not deep fried

Quiessence Restaurant & Wine Bar The Farm at South Mountain 6106 S. 32nd Street Phoenix, AZ 85042 (Just south of Southern on the west side of 32nd Street) (602) 276-0601 Hours: Tuesday through Saturday 5 p.m. to 9 p.m. There has been a growing buzz about the fare of Chef Gred LaPrad and Sous-Chef Anthony Andiario of Quiessence Restaurant & Wine Bar located at the Farm at South Mountain. I had been to Quiessence right after Chef LaPrad had taken over but after a quick glance of the menu, it was clear many changes had taken place and it was time for a re-visit. The Farm at South Mountain was a snap to get to from Scottsdale taking the 202 West to the 143 South, right on Southern, left on 32nd and the entrance is immediately on the west side of 32nd st, which can be slightly cloaked come night time. With the Fall nights upon us, there is no better place to dine "al fresco" than one of the outdoor tables at Quiessence. There is also an outside table that is set off by itself, if one is looking for the perfect spot to be secluded. The restaurant benefits from the guidance of General Manager and Sommelier Dustin Christofolo as the "front of the house" ran very smoothly and all the servers were quite knowledgeable about the food and wine. As we settled down at the table, we started to peruse the evening's offerings. Menu Cheese Menu Dessert and After Dinner Drinks Menu Cigar Menu I was having a hard time deciding what I was going to order so I asked if the Chef would prepare a tasting for the table so I could get a chance to try as many of Chef LaPrad's offerings. There was no doubt in my mind that we had to start with "The Chef's Spread", which is a tasting of house-made charcuterie that I had been hearing raves about. Our Tasting Menu Amuse Maya's Farm Deviled Egg Tasty treat from the kitchen... Dustin came with a large serving platter that held "The Chef's Spread" Dustin had suggested pairing a sherry with the charcuterie plate but I asked him to switch that because sometimes sherry and I do not get along so he subbed in the Christom Pinot Noir "Eileen Vineyard" 2004 that was outstanding. Tuscan salami aged for two months Spicy Coppa with McClendon's desert blossom honey mixed with black pepper head cheese served on lavosh cracker with marinated shallots, underneath the lavosh-pickled vegetables with sunchokes from Sunflower, AZ, One Windmill Farms red onions & yellow bell pepper and McClendon Farm cipolini onions Pork Rillette, pickled red onion, celery leaf This sampler was outstanding, the art of charcuterie is for the most part lost in this country. The difference between commercial product and hand-crafted is like night and day, in fact one local Italian maker that I know likens the commercial makers to terrorists (that is extreme but he says they make the product without any respect to the way things should be done). I must say that I am very sure that commercial head cheese has not crossed my lips but this head cheese was outstanding. I found the spicy coppa to be top-notch and the addition of McClendon's desert blossom honey with the coppa to be a nice match of sweet and spicy. The pork rillette was made into a spread like consistency which I liked more than if it were left as shards of meat. The salami was served at the proper temperature so the nuances of the seasoning are easier to pick up. First Course Roasted Acorn Squash Soup...with apple and I’Itoi onions paired with Hller Estate Chenin Blanc 2006 (Certified Organic) Great fall soup, so comforting...the roasted acorn squash lends a depth to the soup that makes it a bit hearty. All the bowls at the table had nothing in them by the time everyone was finished. Second Course Aravaipa Asian Pear Salad with Golden Beets Toasted Walnuts (Ft. Bowie) and Creamy Point Reyes Blue Cheese Dressing paired with Albertus Gewurztraminer 2004 Third Course House-Made Orecchiette Pasta with Broccoli Rabe and Berkshire Pork Sausage Hand-Made "Nichi" Farmer's Cheese (Maricopa) Stuffed Pasta with Fresh Tomato and Basil Sauce paired with Fontodi Chianti 2004 This was my favorite course of the night and may be the best hand-made pasta that I have eaten in Phoenix (that should probably be capitalized as I feel that strongly). The toothsome orecchiette in the buttered sauce with broccoli rabe and pork is a classic dish but this rendition is my lifetime best. By using a perfectly hand-made orecchiette in the first place raised this dish up but the sauce was so good as it was balanced not only in flavor but in amount of sauce used. The hand-made "Nichi" were perfectly constructed and again the use and flavor of the sauce was outstanding! There is no question that I will return to Quiessence in the very near future to have more of their pasta. Fourth Course Grilled Baja "Harpoon Caught" Swordfish with Tepary Bean Puree (Maricopa), One Windmill Tomatoes, Gila Bend "Dessert Sweet" Shrimp and Red Wine Vinaigrette paired with Hawks Merlot 2003 I thought the use of the tempary bean into a hummus was interesting. Fifth Course Slow Roasted Berkshire Pork Belly, with Butternut Mashed Potatoes, and Pickled Red Onion "Pasticcio" of Power Ranches Beef and Farm Egg with Gravy and Creamed Greens paired with Stags Leap Petite Syrah 2004 My enjoyment of this course was tempered by my appetite's fatigue though the next course got me going again Cheese Black Mesa Ranch Brine Cured Feta, Old Chatham Hudson Valley Camembert, Marin French Cheese Co. Rouge et Noir Triple Cream Brie, Great Hill Blue Cheese, Upland Cheese Co. Pleasant Ridge Reserve, Three Sisters Farmstead Serena Cheese, Bravo Farms Silver Mountain Cheese, Fiscalini Bandage Wrapped Cheddar, Beecher's Flagship Handmade Cheese with a streak of sweetened vin santo reduction down the middle of the plate Mascerated raisins, fuji apples & asian pears, honey walnut & pecans not pictured sliced toasted baguettes The cheese program at Quiessence is definitely one of the best in town. The accompaniments of the mascerated raisins and honey walnuts and pecans were fantastic and went so well with the cheese. Dessert Chocolate Fourless Torte with Vanilla Bean Ice Cream Apple Toffee Cake Pear and Cranberry Cobbler with Creme Anglaise It's amazing just when you think you are full that the capacity of the dessert portion of the stomach can easily accomodate some sweets. My Favorites on the platter were the chocolate flourless cake and the apple toffee cake. Quiessence is one of the restaurants in town that is striving for and delivering a special experience; picturesque setting, great service, wine program and a kitchen truely based on "from farm to table". I look forward to my next meal there and recommend that you get out there while the weather is accomodating to dining outdoors (though the indoor of the restaurant is nice as well).

I've tried a similar hot dog from Da Chicago Hot Dog on Thomas and 47th(?) St. The bun tends to get soggy. If they protect the bun by filling the cheese around the inside of the bun first, I think it will work better. ← Never had that problem at Nogales Hot Dog, I liked their bun and asked them who made it but they claimed it to be a trade secret.

But they taste so gooood

I suppose becoming a regular and take interest in the cuisine...there was a couple that was part of a wild Tai tasting that took place before I got there.

If you want a great bun...try Nogales Hot Dog a cart that sets up in the parking lot at Indian School and 20th st every night after 7. The fixins', well nothing like I have had before and after being raised on char-dogs in Chicago, most definitely taboo. BUT go for it...bacon wrapped dog with choice of mayo, beans, guacamole, cheddar, pickled jalapenos, diced tomato, tomatillo salsa, habenero salsa, cilantro, and sliced mushrooms. I go with mayo, beans, guac, onion, tomato and cheddar.

IMO, the fish that Sea Saw gets is far and above the best in town. The other night Chef Nobuo Fukuda was conducting an informal tuna (bluefin) and wild tai tastings. I was a part of the tuna tasting that featured Italian farmed bluefin and wild Canadian bluefin, On top is the Italian farmed bluefin and on the bottom is the wild Canadian wild Canadian bluefin wild Canadian bluefin Nobuo cut slices from the Akmai (back) and the Otoro (belly) of both bluefins so we could try the differences in taste and texture from the same area in two different bluefins. He also explained that the majority of customers liked to eat the Akmai region of the fish because it is leaner (good more Otoro for me). The most pronouned difference came while eating the Otoro of the farmed vs the wild bluefin. The Otoro from the wild bluefin literally exploded with flavor with each bite which was a sensation that I had not experience before (that was one juicy fish). Another part of the Sea Saw experience that for me is just as important as the eating is the learning. During our tasting, we were told of some of the new techniques in fishing that are being utilized in Japan. The value of a bluefin could easily be over $100,000 for a prize fish so in order to preserve the quality of the fish there are some new techniques being adopted. One of the techniques is after the fish is caught, a probe is inserted thru the nostril into the spine and the fish is shocked, this allows the fish to relax and the quality of the fish is preserved. Now the next thing seems pretty wild to me but I am assured that this is the truth... with some of the smaller fish like a wild Tai, after the fish is caught, some accupuncture is used to relax the fish so they can get the probe easily into the nostil to reach the spine for the shock. The key to this process is getting the probe directly to the spine so the full benefit of the shocking is reached.

Scottsdale is a suburb that borders Phoenix...walking distance of the Westin Kierland, my recommendation would be Zinc Bistro

November 5, 2007 From the Arizona Republic: Foodbar & Dish...Food Critic Howard Seftel checks out two new "market/cafe" concepts that have come to town. Keep up with Howard Seftel by reading his blog, "Feeding Frenzy", the recent entries can be found on the Restaurant page in the Food and Home section at AZCentral.com. Carey Sweet's Dining Column...In this installment of Carey Sweet's Dining News, she updates the plans of Chef Aaron May and gives sources for some fresh fowl. From the Phoenix New Times: Phoenix City Grille...Food Critic Michele Laudig finds the "homey" fare at Phoenix City Grille to be tasty and fitting for the upcoming change in the weather. Michele Laudig's Blog "Chow Bella"...Keep up with Michele by reading her blog,"Chow Bella". From the Tucson Citizen: Benner's Grill...Food Critic Tom Stauffer finds the service at Benner's Grill to be top-notch and the fare to be pretty good as well. Cheap Eats review: Santillo's Bar and Grill...Tom find's the Buffalo, NY inspired fare will leave you likely to return to Santillo's Bar and Grill. From the Tucson Weekly: Pizazz! Pizza Bistro...Rita Connelly feels "The food needs some serious work at the pleasantly decorated Pizazz! Bistro". Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Good Eating, Molto E

Tell your Mom that heads and eyes are not on the Omakase, those were special occasions and that is considered a special thing to get to eat that. I would order the special omakase and let him do his thing (you will not get anything that you will not eat). If you decide not to, which is a mistake, then you will enjoy Sea Saw but you will not be getting the full experience. I ate many, many times at Sea Saw before I ordered the Omakase but I kept seeing cool things being served that are not on the menu (kobe, cool fish etc) and I decided to take the plunge and it was the single best dining decision that I have ever made. Besides the awesome food that I have been served, the knowledge that I have gained into an area that I had little knowledge of beforehand is priceless.

I will have to give Stanley's Brats a try...Ted's used to carry Schriener's brats, I am not sure that is currently the case because they used to have a sign saying the Brats were Schrieners but that is not up anymore?

Who's Brats did you like...Stanley's?? Have you ever tried the Brats from Schriener's?

A meal at Binkley's is always one to remember and hopefully that will resonate with the James Beard voters as this is the first year Kevin is eligible to be nominated for "Best Chef of the Southwest". The following photos are from a recent tasting... Parade of Amuses Curried Pear Soup with Hazelnut Powder Confit sweet potato (in duck fat), pancetta, crystallized ginger and maple froth Romesco with parmesan froth and eggplant chip Foie gras dippin dots with foie powder and port gelee Avocado croquette with lime powder and aioli Pommes Soufflle...always a table pleaser First Courses: Balsamic braised octopus with grapes, almonds, and frisee Foie gras torchon, pannacotta, pineapple and fennel I have said it before but no one does Foie like Binkley in Phoenix, so smooth and creamy not to mention NICELY portioned. Kevin's torchon was always great but he has a new method of preparation that has lifted the torchon to another level. Curried chicken salad...a bite between courses Second Courses: Caramel wrapped corned beef with braised cabbage, carrots, and horseradish brown sugar like to see Binkley's spin on a reuben Bigeye tuna with gooseberries, cilantro, avocado, lotus root chip, piment d espelette, sweet soy, and lime oil Fish Course: Grouper on clam chowder The grouper was moist and the chowder that it laid on was delicious. Meat Course: Pork - tenderloin, rind, belly sandwich, apple, slaw, cider bbq sauce Guinea hen - breast, bacon wrapped leg, with pear butter, wheat berries, leeks, braised butter lettuce, port reduction the hen was perfectly prepared with the standout of the bacon wrapped leg Veal scallopini with white beans, English peas, caramelized onions, gremolata, tomato tartare When I looked at this dish on the menu, it seemed a little tame for Chef B but the scallopini was great. 24 hour sous vide short rib with smashed fingerling potato, cipolini onion, fried sage, and bordelaise gift from the kitchen... Dessert Amuses: Banana bread with chocolate sauce and peanut butter powder Rose water vanilla suckers Desserts: Ricotta-honey doughnuts, with mocha pot au creme, quince marmalade, and ricotta whey froth Black truffle fondue with celery, popcorn, dried fruit, new potato, and croutons Raspberry pate de fuille, pistachio Madelienes, hazelnut chocolate truffles

Ted's Hot Dogs 480) 968-6678 1755 E Broadway Rd Tempe, AZ I think the top dog in town can be had at Ted's (though a close second is Nogales Hot Dog, so wrong but so right), though the Brats, white hots and all the other encased meats are pretty darn good too. welcome to the lunch line...this is the longest that I have ever seen it Batter Up Polish and fries Dog-n-fixins...corn dog...onion rings other contenders...Luke's...Chicago Hamburger Company????

Andreoli is in my regular rotation, he has started offering some dishes that he used to cook while at Leccabaffi. On the weekends, his daily special list has a bunch of high-end selections, today he had Bistecca di Toscano, Roman style lamb chops, whole roasted Branzino, mixed seafood grill with calamari, lobster, shrimp, yellowfin tuna and available in a pasta...sausage and pea rigatoni... I found some photos of Andreoli that I had not posted: Menu dessert case pasta special...porcini ravioli Panino with salami, rucola and provolone cheese Patatine e porri fritti con salsina ghiotta - potatoes and leek, deep fried served with Gianni sauce He also from time to time has house-made salumi that is VERY good. There are those that consider him the best Italian chef in town and that was even when he was not cooking anywhere.

Check out the Ranch Market on Roosevelt, they seem to have a bunch or chiles...you can dine in the food court while you are there or hit the Welcome Diner for lunch

sorry for the circumstances but hopefully everything is on the mend...glad you enjoyed some of our spots... Lola Tapas is very under-rated, if you went to a tapas place in Spain you could as easily find a husband and wife cooking as you do here in Lola. The food is tasty, the vibe is welcoming and as far as bang for the buck, it is at the top of my list in town. I have probably had breakfast at Kohnies more than I have eaten at any other spot in town...the breakfast wrap with bacon, pepperjack cheese, beans and egg is a favorite as well as any of the Mexican dishes. pane bianco...anything Bianco does, he does well Matt's Big Breakfast...if I lived closer to it, I would be there a few times a week, you would have enjoyed their night-spot the Roosevelt Tavern

This weekend's activities really gives a glimpse into the spectrum of the talent of Alex and Aki. Though the blog generally highlights the modern technical side of their cooking, all that is based on solid classic technique. I was fortunate enough to sample the full range of their fare while they were based at Keyah Grande and most importantly their gracious conviviality.

Roosevelt Tavern (602) 254-2561 816 N. Third St Sunday: 5:00 PM - 12:00 AM, Tuesday: 5:00 PM - 12:00 AM, Wednesday: 5:00 PM - 12:00 AM, Thursday: 5:00 PM - 12:00 AM, Friday: 5:00 PM - 2:00 AM, Saturday: 5:00 PM - 2:00 AM The Roosevelt has become one of my favorites in town, especially if I am downtown then a stop is obligatory. I found the perfectly frosty brews served at the Roosevelt to be a welcome respite from our hot summer. Besides the beverages the Roosevelt has some simple well crafted snacks that I find myself craving so that says something about the "tasty quotient" of the fare that Matt and his wife Ernie turn out. Menu The Roosevelt is located in an old house that the Pool's renovated and each room has its' own charm and vibe. When I go for snacks the back room has a communal table and that serves as the dining area. I will post some snacks from a recent meal at the Roosevelt: Chips and Dips kettle chips served with pan-roasted sweet onion and Maytag blue cheese dips The sweet onion dip is very addictive! I have ordered this everytime that I have gone to the Roosevelt for eats. "Ham and Eggs" sliced sugar-cured ham with three cage-free deviled eggs, prepared Southern style tasty Big Fat Pretzel fresh and salted hand twisted pretzel served warm with two mustards This is another must get if you are a hot pretzel fan. Campfire Beans and Franks hot and smoky baked beans with sliced Niman Ranch hot dogs This breaks the mold of the sweet franks and beans that I am not a fan or, this dish has a ZING that is very appealing. Grilled Cheese and Creamy Tomato Soup fontina and gruyere cheeses on Pullman bread with San Marzano tomato soup This is so old school...great grilled cheese sandwich on fantastic bread with a tasty tomato soup. The Norcino prosciutto di parma, soppressata, mortadella and aged provolone with marinated cherry peppers on a grilled panini roll Another great grilled sandwich...do not miss the fried bologna sandwich This is just a peek as to what is going on down at the Roosevelt, do yourself a favor and drop on in for a spell.

Lola Tapas (602) 265-4519 800 E Camelback Rd Menu Walking into Lola Tapas from Camelback Road, I am instantly transported back to San Sebastian, Spain, and in particular to Calle 31 de Agosto, the famous street of tapas bars. Tapas restaurants have always held a special place in my heart, with my early favorites being Café Iberico and Café Ba-Ba-Reeba in downtown Chicago. Digging in at Lola As I reflect upon my life (which is quickly becoming a between-meal pastime for me), I realize that I have always had an affinity for the Spanish lifestyle. I’m enamored with the tapas concept and the idea of being able to taste a myriad of dishes during a single meal while enjoying the simple pleasure of pitchers of Sangria throughout. I honed my siesta skills while I was matriculating at one of the desert’s finer institutions, with a mandatory rest in the afternoon following lunch (typically a bocadillo from either the Sausage Deli or Baggins). After my “work” for the day was done, my fraternity brothers and I would set out for our favorite bars to indulge in nibbles and drinks, not mindful that we were in fact practicing our own version of the “tapas” ritual. Eventually I found my way to Spain and quickly assimilated the Spanish lifestyle. I awoke to café con leche and postres, joined the throngs of people at lunchtime wandering along the rows of tapas bars offering legs of jamon from the Pata Negra pig hanging from the ceiling, partook of the obligatory afternoon siesta and then rejoined the crowd in the evening to once again perform the tapas walk. Although I only spent a brief portion of my life in Spain, I vividly remember the general feeling of conviviality among the patrons when entering a tapas bar. Everyone gathers around the barra, where all the tapas are laid out on platters and you slide back and forth amidst the crowd serving yourself whatever catches your eye. I have no idea how they keep track of what a bar full of people is eating but somehow they manage to do so. That same feeling of conviviality exists the moment you walk into Lola Tapas. While living in Spain, co-owner/chefs Felicia and Daniel Ruiz Wayne, immersed themselves in Spanish culture and were able to bring back their fair share of the Spanish kinetic energy that fills the room. They learned the art of Spanish cuisine by going from tapas bar to tapas bar recording everything in a notebook and from the landlord of the flat they rented for six months. Felicia recalls, “She was a little grandma, a beautiful little woman… she lived on the bottom and we lived on the top. She would bring us tomatoes, figs and peppers that she grew and I would give her Mexican food and she had never seen Mexican food and we had this great exchange but I learned Spanish food and she learned Mexican food, it was a beautiful experience.” Felicia explains, “The culture in Spain is beautiful. That is why we made the restaurant with communal seating, because in Spain no one eats there alone. Even if you are a single person, you eat with someone, which is something that we brought back with us. You eat, you drink, you are just with people—that sense of community—and when we opened the restaurant, that was the main focal point for us.” This is a restaurant where the communal aspect makes the experience. Lola Tapas is actually the perfect first-date restaurant because if you fear your conversation is starting to lull, you can always chat up your neighbors about what they are ordering. Felicia and Daniel love it when they see patrons exchanging tapas and having fun together over their “Modern Gypsy Food.” Felicia and Daniel had no restaurant experience before opening Lola Tapas but they spent 10 years working together behind the counter of their coffee shop, Lux. They also hosted many tapas parties with refined versions of the dishes they learned while living in Spain. Lola’s Tapas is my go-to restaurant with a group because the food is always tasty and reasonable plus the vibe of the room is great. My most favorite Lola Tapas experiences are when a group of friends and I have my version of a food orgy: ordering everything on the menu. The first thing that we do is order is a pitcher of Sangria, which has the perfect balance between sweetness and tartness. While I deliberate over what to order, I nibble on a bowl of the house-marinated olives to help me focus. Sangria and Tapas...does not get much better than that The progression of the delectable dishes at Lola starts with the cold tapas. In Spain, plates of jamon, the Spanish equivalent to Italian prosciutto, are an integral part of every tapas meal and the Lola experience is no exception to the rule. Lola serves a plate of Jamon Serrano with Riserva Manchego cheese, Mahon Cheese, Marcona almonds and medjool dates. This plate is a harmony of sweet, salty and crunchy. The Tortilla de Patatas is a dish that is prevalent on tapas menus and at Lola; the question is not whether to order it, but how many to order. This simple marriage of egg, potato, onion and roasted pepper is what comfort food is all about. At Lola, the Tortilla de Patatas is served cold with a smear of saffron mayonesa and a bite of caper berry creating a real palate pleaser. Jamon Serrano con queso Spanish cured ham served with "Riserva" Manchego and Mahon cheese, Marona almonds and Medjool dates Tortilla de Patatas potato tortilla made with onions and roasted red peppers served with saffron mayonesa and caper berries Once we have had our fill of the cold tapas, we move on to the warm offerings. One of my favorite menu items (and the one plate that never leaves the table with a remaining morsel) is the spicy Andalusian-style chickpeas and spinach with garlic, bread crumbs, chile flakes and sherry vinegar. Another one of my favorite dishes at Lola is the Spanish-derived roasted asparagus with pistachios and smoked paprika dressing. There is also a daily special and recently I enjoyed skewers of gambas and chorizo with Moorish spices and olives. A winning combination is always an order of the champinones en salsa verde, which are Crimini mushrooms in a white wine parsley sauce with garlic. We paired the mushrooms with the hand-cut organic filet mignon topped with the butter of the day (recently it was Moorish butter with chile flakes, smoked paprika and cumin). Desserts change weekly with a recent highlight being an espresso flan with a vanilla bean caramel. Garbanzos con Espinachas a la Andaluza spicy Andalucian style chickpeas and spinach skewers of gambas and chorizo with Moorish spices and olives Esparragos con Pistachos roasted asparagus and pistachios with smoked paprika dressing Grilled Filet Mignon with spiced butter hand-cut organic filet mignon grilled and served with the butter of the day Champinones en Salsa Verde crimini mushrooms in white wine sauce espresso flan with a vanilla bean caramel Until you are able to find your way to Spain, let Lola Tapas serve as your local taste of the Spanish lifestyle. Look for a patio to be built in the very near future between the restaurant and the Al Moro flamenco dance studio next door (where you can work off dinner). Then the good times may just spill right onto Camelback Road.