LemonShark Poké: Bowled and Bold

by RaeAnne Marsh

Colors. Flavors. Textures. Poké offers an amazing variety in all these aspects. And LemonShark Poké offers that amazing variety in its fresh, build-to-suit selection. Ahi tuna, spicy salmon, shrimp, tofu, ginger, edamame, red cabbage, corn, mango: These are just a few of the array of ingredients patrons can mix in their poké bowl atop a… [More]

That’s Some Crust

by RaeAnne Marsh

Sauce. Cheeses. Toppings. Pizzerias can put their stamp on their pie in many different ways. In Business Magazine wanted to shine a spotlight on the foundational element: the crust. California Pizza Kitchen One of the pioneers that took pizza beyond cheese-and-pepperoni-and-sometimes-anchovies to a whole new world of flavors, CPK added a whole wheat option for… [More]

French Transplants on Scottsdale Soil: Voilà 

by RaeAnne Marsh

Mix intimate and cozy with the high style of white cloth tablecloths, and … Voilà. Helping set the ambience as quintessentially French, a large rendering of “Luncheon of the Boating Party” by renowned French Impressionist Pierre-Auguste Renoir dominates one wall while an adjoining wall presents various views of Paris icon the Eiffel Tower in artsy… [More]

Liquid Refreshment for Lunch: Soup

by RaeAnne Marsh

Soups are as perfectly suited for winter meals as smoothies are for summer. Wafting aromas warm the olfactory senses while spoonfuls warm the body. Several fast-casual Valley restaurants make soups a hot choice on their menus. Café Zupas Soups (and salads and sandwiches) are house-made daily. Dishes are globally inspired, and recipes feature spices and… [More]

The Sicilian Butcher: Build-Your-Own Meatballs and More

by RaeAnne Marsh

Think: elegant casual. Black-and-white checkered cloth tablecloths on the center rows of tables make lively the simple décor that’s otherwise set off by a rear wall of weathered brick. A smartly designed divider “wall” separates the large dining room into two cozier halves while keeping a sense of spaciousness. On prominent display just inside the… [More]

Our Menu Has Changed

by RaeAnne Marsh

This phrase may be annoying in a recorded phone message, but it’s exciting when applied to our local restaurants. Here are two that favor their diners with new flavors. Giordano’s Special for this final quarter of the year, and offered only at this national chain’s Arizona and Nevada restaurants, is the Street Taco Pizza, built… [More]

Giordano’s – It’s All about the Pizza

by Mike Hunter

At Giordano’s, pizza is the main event. Yes, the menu includes other offerings, but, as Giordano CEO Yorgo Koutsogiorgas explains, they support the main course. “Giordano’s is narrowly focused. Our business is pizza.” Serving the Chicago-style deep-dish dish pizza, Giordano’s has its own distinctive style: stuffed. In its version, “stuffed” does not mean an overly… [More]

It’s Patio Season

by Mike Hunter

Our weather makes patios di rigueur for restaurants here, but some are reason unto themselves for choosing where to breakfast, lunch or dine. Chelsea’s Kitchen Shaded by an enormous canopy from the venerable mesquite trees and dominated by a grand brick fireplace, this patio feels far removed from the bustle of traffic on nearby Camelback… [More]

Café Allegro: Culinary Notes Enhance Musical Experience

by RaeAnne Marsh

Café Allegro offers a sensory experience that starts at the entrance to Phoenix treasure, the Musical Instrument Museum. Diners can bypass the museum registration but still enjoy the lobby displays on the short stroll to the restaurant doorway. Managed by Bon Appetit, Café Allegro syncs its menu to its distinctive location, celebrating a global menu… [More]

Getaway Lunching

by RaeAnne Marsh

Lunch can be a stay-cation unto itself with a repast at one the Valley’s distinctive resorts. T. Cook’s at the Royal Palms Built in 1929 as the winter home of industrialist and financier Delos Willard Cooke and his wife, the Royal Palms is a Mediterranean oasis in architecture and landscape. 5200 E. Camelback Rd.,Phoenix (602)… [More]