molto e

Bistros...I would throw Mon Ami Gabi and Brasserie Jo into the mix...out of the ones mentioned, I have consistently had great meals at Mon Ami Gabi Mexican...I would take a swing at Frontera, but Salpicon down the street is a fine choice and the chef worked with Bayless and recently hired one of the best sommeliers out there American...what does that mean to you? I would second Blackbird Favorites...For a dessert only experience - Hot Chocolate...Avec for small plates (serves semi-late)...

Black Truffle Creamed Chipped Beef Black Truffles, hash browns, poached quail egg The first time had Chef Binkley's spin on this dish was in white truffle season, he made the chipped beef with center-cut New York strip that was cured, dried, smoked, shredded then cooked in a béchamel that was finished with truffles then placed over a hash brown and adorned with a quail egg. Rack of Venison au Poivre vanilla spatzle, candied kumquats, sugar snap peas, cashews, black pepper brittle the venison was magnificent

Banyuls Marinated Skate Wing bread & butter pickle, purple potato chip, wax beans, fried capers, sunflower sprouts The textures between the fish, beans and the potato chip and the flavors of the trio worked very well. Butter Poached Lobster kiwi, sugar snap peas, radish, lotus root chip, lemongrass vinagrette I have an affinity for butter poached lobster...then again who doesn't? Foie Gras Torchon warm foie gras & truffle cappuccino, vanilla-black pepper biscotti, red wine poached pear My favorite of the foie permutations that Chef Binkley prepares is the torchon. The creamy foie torchon was served at the right temperature andwashed down with the foie & black truffle cappuccino made for some quiet delicious savor moments. The red wine poached pear cut the richness and cleaned the palate. white truffle croquette with truffle mayo celery sprouts I was hoping that I could snare Ronnie S.'s when he was not looking but that was an impossiblity .

Apple Cider Bomb, Duck Powder, Balsamic Reduction Deviled Quail Egg The amuses bounced between the classic (deviled eggs, Swedish meatballs) and the modern (cider bomb etc.), which gives the diner the chance to experience something new and then to fall back on something familar, but all tasty. Peas and Carrots carrot juice drop in vanilla, with sugar snap pea puree and lobster butter powder This amuse was a play on the classic combination of peas and carrots and I recently had another spin on this combo at Schwa.

As luck would have it, a couple of my "brothers in food" Ronnie S. and Docsconz ended up being in Phoenix at the same time so I wanted them to try out my top picks in town. I have told them about Chef Kevin Binkley for quite some time and now was their chance to check him out. As we started making plans for the evening, our group kept growing so Chef Binkley prepared a set menu for our group: Special Menu As we sat down, we found this menu awaiting us but it did not include the various amuses and additions that Chef Binkley had up his sleeve.

I was hungry ....no, I should have said that the photos reflected the tasting menu prepared for my guest and I.

Doc, I have never claimed to be a complete omnivore...I never had a pet rabbit but I did have a pet "CUY" so Chef Bowles could not get me to eat one of those...I think . Molto E

the cheesecake was kind of the cheese couse...

I recently had the opportunity to dine at Avenues for the second time. Chef Graham Elliot Bowles offered to prepare a tasting for the table that would showcase the current menu at Avenues. We had a window table that had a lovely view of the city that ranks as one of the best views to enjoy while dining (but for photos as you will see the light ebbed by the time our meal ended ). The cuisine of Chef Bowles gets lumped into the "Molecular" camp, which I feel is an injustice to his modern whimsical style. He is able to take a classical dish and breath new life into it by re-weaving the flavors and delivering a beautiful modern plating. The service for the evening was spot on, with a professional yet warm delivery. The wine service perfectly complemented Chef Bowles cuisine and rounded out the polished Avenues experience. (this was not a meal that I was focusing on my photos but I shot them anyway) fig, ricotta and bacon gougeres paired with champagne Immediately, the Avenues crew let it be known that the we were in their hands and would be enjoying some luxurious delicacies by presenting the gougeres and champagne. Amuse - aubergine mousse, pinenut, olive oil, sumac, and chervil Butter Service...black truffle, parmesan (made from the same milk that the cheese comes from, does not have parmesan cheese in it), and sea salted...black truffle butter in the middle (wow) Chef's Palate - First Course Beet - arugula, hazelnut, chevre...Clos Du Papillon Savennieres 2001 The beet rested on a red and yellow beet coulis with a cloud of chevre foam on the rim of the plate. Chef Bowles little touches to this dish with the beet coulis and the chevre foam made something familar into something different. Caesar - romaine, parmesan, brioche...Malvira "Treuve" 2003 This was the first time that I had the Bowles Caesar...great! Second Course Tartare - kobe beef, bearnaise, smoke...Vigneto Du Lot Soave Classico 2002 A spin on steak frites with a quenelle of unctuous beef tartare resting on a bearnaise panna cotta next to smoked gelato scattered with petite frites. This was one of my favorite dishes of the night, the flavors were perfectly balanced. The smoked gelato worked perfectly with the dish. Crab - rhubarb, asparagus, chamomile...Vieux Mas De Pape Chateuneuf Du-Pape 2002 Third Course Scallop - leek, prosciutto, raisin...Prager Riesling Federspiel 2005 This was another one of my favorite dishes of the night...a bite of scallop with melted leeks, candied prosciutto and the raisin puree was salty, sweet and delicious. Tuna - forbidden rice, bok choy, avocado paint...Triennes Viogner Sainte Fleur 2005 Fourth Course Pea - lemon, eucalyptus, marshmallow...Henschke Louie Semmilion Bouillabaisee - saffron, caramelized fennel, lobster...Domane Tempier Bandol Rose 2006 Both of the soups had great flavor with interesting flavor components, especially the squid rouille in the bouillabaisee. Fifth Course Halibut - ratatouille, broccoli, watercress...Macon-Charnay Verget 2005 This dish looked as good as it tasted. The halibut was fork tender and moist and the rataouille added a richness to the dish. Risotto - morel, parsley, truffle...Vina Real Gran Reserva 1995 This was a risotto for those you have a truffle "jones"...the morels provided the earthy, meaty backbone to the risotto. Sixth Course Pork - grits, collard greens, sassafras...Terlato Syrah Dry Creek Valley 2004 The pork was tender and juicy but the sassafras element to the dish brought a different note to a classic combination. Salmon - onion, bacon, merlot...ICV LA-BAS "Les Reveles" 2002 The bacon and onion were a great match to the salmon. Seventh Course Squab - fiddlehead ferns, lentils, garlic...Terre Rouge Noir 1999 The skin of the squab was deftly rendered, while resting on the fiddlehead ferns and tasty lentils. I would have happily enjoyed a side dish of the lentils by themselves. Rabbit - cipollini onions, lettuces...Vincent Giradin Pommard 1ER Cru 2003 I am not sure how many times that I can say that I enjoyed a rabbit dish probably due to an affinity for Bugs as a youth. This dish is one that I can say that I enjoyed, the meat was tender, moist and flavorful. Eighth Course Lamb - farro, carrot, fava...Massaya Gold Reserve 2003 Tasty... Beef - potato, mushroom, horseradish...Domaine De Trevallon 2001 This was a Wagyu strip loin with a mushroom fricassee, horseradish fondant with a red wine essence and a potato beignet. Desserts Melon - mint, cantaloupe, midori Fresh and clean tasting dessert with Midori cream, cantaloupe pearls, compressed honeydew and roasted watermelon. Cheesecake - proseco, citrus, pecan This was a St. Andre Cheesecake with a pecan crust surrounded by cherry, fig, citrus gelee and topped with a herb tuile. Corn - fromage blanc, blueberry, popcorn A dessert to savor the corn crop's arrival...cornbread pudding, blueberry salsa, blueberry froth and popcorn glass Chocolate - peanut, phyllo, caramel The chocolate lovers dessert :Sumatra chocolate cake, marshamllow sandwich, molten phyllo, peanut butter ice cream Trio of Dessert Pairings: Dolce Napa Valley 2002 Andrew Rich Vinter 2003 Smith Woodhouse Porto 1985 Mignardises My dinner at Avenues was highlighted by the creative cuisine of Chef Graham Elliot Bowles that was supported beatifully by the polished performance by the Front of the House. I look forward to see what the future holds for Chef Bowles, he is indeed a talent that I can see flourishing in a number of venues.

Robert, I know that you have wanted to pull a Griswald's and road trip to Bianco for over a year. The fact that you and your family actually did it for Pizzeria Bianco and that you loved it is so great. The trip looked fantastic by the photos that you took. Best, Eliot

July 19, 2007 From the Arizona Republic: Taggia...Food Critic Howard Seftel finds the cuisine of Chef Claudio Urciuoli can transport you from Scottsdale to Italy with just one bite. Red's Steakhouse...Howard reviews the Wigwam Golf Resort & Spa's new entrant into the steakhouse club in Phoenix...Red's Steakhouse. Howard Seftel's Blog "Feeding Frenzy"...Keep up with the Phoenix dining scene by reading Howard Seftel's Blog..."Feeding Frenzy". From the Phoenix New Times: Radio Milano...Food Critic Michele Laudig reviews the LGO Hospitiality Group's new spot with mixed results...Radio Milano. Madelyn's...Michele leaves no stone unturned while looking for a new restaurant to check out and finds one in Anthem...Madelyn's. From the Tucson Citizen: Gelato in Tucson...Nina M. Padula breaks down all the gelato offerings in Tucson. ( Come up to Phoenix and try the best of them all...Arlecchino Gelateria!!) Rio Cafe...Food Critic Tom Stauffer feels that Rio Cafe needs some tweaking to round out the experience. Restaurant Notebook...Dina L. Doolen keeps everyone up to date with this installment of the Restaurant Notebook. Meet the Chef with Marc McNutt of Lookout Bar & Grille at the Westward Look Resort...Tom Stauffer performs a Q&A with Chef Marc McNutt of Lookout Bar & Grille at the Westward Look Resort. From the Tucson Weekly: Bai Thong....Renee Downing reviews the Thai restaurant...Bai Thong. Oishi...Jimmy Boegle finds "all you can eat sushi" works at Oishi Sushi and Teriyaki. Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Good Eating, Molto E

Doc, Next show that you cover, it is time for the Docsconz Podcast!! Thanks for the overview of the event and great pictorial content. Molto E

Genny, Glad you got to try Sea Saw...next time OMAKASE so you can try some of the best beef in town (but ask if it is available, it goes fast ) : Japanese Wagyu Ribeye with the Cap removed (Cap on top) Eye of the Ribeye Ribeye Cap Molto E

July 5, 2007 From the Arizona Republic: Koi...Food Critic Howard Seftel feels the atmosphere is more welcoming than the sushi at the new Glendale area restaurant Koi. Oscar Taylor...Howard says the "comeback story of the year" is the new incarnation of Oscar Taylor under Chef Gio Osso. Howard Seftel's Blog "Feeding Frenzy"...Howard's recent blog entries include; the new chef at Mary Elaine's, Pixar's new film "Ratatouille" and restaurant closings. From the Phoenix New Times: Andreoli's Italian Grocer...Food Critic Michele Laudig finds the authentic Italian offerings refreshing at Andreoli's Italian Grocer. Michele Laudig's Blog "Chow Bella"...Keep up with Michele by reading her blog..."Chow Bella". From the Tucson Citizen: Meet the Chef: Frank Santos of Frankie's Philadelphia Cheesesteaks...Food Critic Tom Stauffer performs a Q&A with Frank Santos of Frankie's Philadelphia Cheesesteaks. Vin Tabla...Food Critic Tom Stauffer gives "two thumbs up" to the New American small plates of Vin Tabla. From the Tucson Weekly: Bajio Mexican Grill...Food Critic Rita Connelly wonders why Tucson needs another Mexican food chain with the arrival of Bajio Mexican Grill. Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Good Eating, Molto E

as long as Due's is rated higher than Malnati's...RS, one day I will eat your third rated pie just to see My last Due's was probably two years ago and it was at a lower level than I remembered but I would still take it over Giordano's. New York Times Editor Sam Sifton's "pizza cognition theory" - "the pizza you eat as a child is what you recognize as pizza for the rest of your life". For me that is Due's, I have eaten at the original Uno's a few times but growing up for whatever reason I gravitated toward Due's. I seem to remember liking Bacino's more than Giordano's, but I ordered those for delivery more often than dining at the respective restaurants.

That one sounds great...I did not make it there off the bat because it seemed more out of the way than it really is.

Next time I am in...

YT, We did not try the Margarita, next time...have you tried Coal Fire? Molto E

Spacca Napoli 1769 W. Sunnyside Chicago, Ill. 773-878-2420 With all the discussion of the best pizza in Chicago centered on the deep dish style, I have wanted to try the place most choose as the best Neapolitan style pie in town...Spacca Napoli. I went for an early lunch while the prep was being done for the day. Spacca prides itself on importing as much of the ingredients as possible from Italy. Imported Italian Mozzarella getting ready to meet some pizza Goodies Menu Daily Specials Where it all happens... We started with some nibbles before the pizza... Prosciutto e Buffala Olives Our order being made with the egg getting cracked on the pizza and into the oven We ordered a few pizzas to share: Rustica - mushrooms, olives, tomatoes, basil, mozzarella Lasagna - tomatoes, prosciutto cotto, pomodorini, ricotta, mozzarella Marinara - tomatoes, garlic, oregano, basil, olive oil and my favorite Bismark - speck, egg, mozzarella The pizzas were well crafted and tasty with the right balance of the toppings. When I am in the mood for this style of pizza in Chicago, Spacca Napoli is my top choice.

I have seen a bunch of the stuff that Geoff's Dad has crafted and it is top-notch! The circulator that I bought from them is a great addition to my kitchen toys...and might I add, beat the hell out of the price that others offer them for.

June 25, 2007, From the Arizona Republic: Fresh Wasabi...Food Critic Howard Seftel reviews Glendale's Fresh Wasabi. Centro Paninoteca ...Carey Sweet checks in with a look at Centro Paninoteca. From the Phoenix New Times: Kai...Food Critic Michele Laudig joins the growing fans of Kai Restaurant at the Sheraton Wildhorse Pass Resort. Michele Laudig's Blog "Chow Bella"...Keep up with Michele by reading her blog...Chow Bella. From the Tucson Citizen: MIGUEL'S AT LA POSADA...Food Critic Tom Stauffer is in rapture with the inventive cuisine at Miguel's at La Posada. Meet the Chef: Jack Ahern of Ric's Cafe...Tom Stauffer performs a Q&A with Jack Ahern of Ric's Cafe. From the Tucson Weekly: Round Up...John Peck gives a update on what he has had going on in his culinary world. Noshing Around with Karyn Zolden...Karyn Zolden checks in with the culinary goings on in the Old Pueblo. Good Eating, Molto E

June 15, 2007 Manna Cafe...Food Critic Howard Seftel review the Korean restaurant, Manna Cafe. Howard Seftel's Blog "Feeding Frenzy"...Keep up with Howard by reading his blog, "Feeding Frenzy". From the Phoenix New Times: Rio Sabor Brazil...Food Critic Michele Laudig goes Brazilian by trying the eat meat til you drop spot, Rio Sabor Brazil. Tortas El Guero...Michele's hunger pains lead her to a new discovery, Tortas El Guero. Michele Laudig's Blog "Chow Bella"...Keep up with Michele by reading her blog, "Chow Bella". From the Tucson Citizen: Restaurant Notebook...Dina L. Doolen updates the culinary goings on in the Ole Pueblo. Athen's on Fourth Avenue...Food Critic Tom Stauffer digs the Greek fare at Athen's on Fourth Avenue. Meet the Chef: Galo Hurtado of Galo's...Tom Stauffer performs a Q&A with Galo Hurtado of Galo's. Tucson Nabs Two Spots on Esquire Magazine's Best Bar's in America...Dina L. Doolen reports on the two Tucson bars that made Esquire Magazine's list of "Best Bars in America". From the Tucson Weekly: Bad links to their stories this week... Good Eating, Molto E

An Italian spot that you should consider is Riccardo's Trattoria. Riccardo's is small, authentic and the chef is formerly of Bice. The pastas are very good.

Doc, Don't start knocking Atelier, that is another restaurant that I would not miss while in Vegas. Molto E