Roaring Fork kicks of the bustling holiday season in Arizona adding a brand new Sunday brunch to their repertoire introducing hearty, brunch favorites to the breakfast menu from Executive Chef, Bryan Hulihee.  The official Sunday brunch start date begins on November 14^th for the price of nineteen dollars per person, and will continue every Sunday in season through Mother’s Day, 2011.  Brunch will be served from 10:00am-2:00pm and includes a buffet style menu offering a bread table, savory Cold & Hot item station, Egg & Carving tables as well as a tasty dessert station.  Menu items include:

§  Sticky Cinnamon Buns

§  Waffles with warm syrup and whipped cream

§  Candied jalapeno coleslaw

§  Apple walnut orzo salad

§  Classic eggs Benedict

§  Breakfast flat bred with spinach, tomatoes, eggs and white cheddar

§  Green Chile Pork Stew

§  Biscuits and Sausage Gravy

§  Sage and Cornbread Stuffing

§  Scalloped potatoes and roasted chilies

§  Green Chile cheese grits with cheddar and bacon

§  Pecan Pie Diamonds

§  Banana Foster bread pudding

§  Fruit tarts

In addition, signature Mimosas and Bloody Mary’s will be available throughout brunch services for $5.00 each.

Chef, Bryan Hulihee says, “We are so thrilled to roll out our brunch menu as it gives our regular diners and also new guests a true Southwestern breakfast experience with a signature “Fork” twist.”

ABOUT ROARING FORK

Roaring Fork is where bold American Western Cooking featuring wood-fire techniques meets unmatched service, genuine hospitality and a contemporary ambiance.  The menu embraces the flavors created by the wood-fired rotisserie, open flame grill, and stone hearth oven to create gourmet cuisine.  Located on the corner of Scottsdale Road and Chaparral, (4800 N. Scottsdale Road), Roaring Fork is open daily for happy hour in the Saloon at 4 p.m. and for dinner nightly in the dining room at 5 p.m.  Patio Dining, Private Dining Accommodations, and Complimentary Valet Parking are available.  For more information please call 480.947.0795 or visit the website at Roaringfork.com

Hot and sweet peppers are important ingredients in many international cuisines. The basic capsicum variety of green pepper is a healthy flavor boost in dishes from casseroles to salads, while the fiery jalapeno, habanero, and other hot pepper species are among the most spicy and challenging--yet nutritious and beloved--natural foods. November has been officially declared National Pepper Month, so Roaring Fork, Scottsdale’s “quintessential Southwestern restaurant” celebrates their spicy side with some fiery peppers that enhance menu favorites.  According to Roaring Fork’s Executive Chef, Bryan Hulihee, “We celebrate the Southwestern flavors here by utilizing a variety of peppers and chili powders in our dishes.  Not only do our guests love the taste, but they also provide a healthy and nutritious flavor boost.”  Menu items include:

• Green Chile Pork Stew served in a small Iron Kettle with Melted Jack Cheese and Warm, Buttered Flour Tortillas, is made with Poblano peppers, and Mexico Green Chili Powder
• House Made Guacamole served with crisp, corn tortillas, is made with jalapeños
• Bacon Wrapped Pork Tenderloin served with Mexican street corn and cheesy grits is made using red bell peppers, chipotle, and Poblano peppers
• Tortilla soup served with rotisserie chicken and avocado, is made with ancho chili peppers (smoked poblanos)  

Nutritionists say, “Peppers are actually good for you.  Hot peppers in particular, provide benefits to those who consume them, while sweet peppers add taste and are low in calories.

ABOUT ROARING FORK

Roaring Fork is where bold American Western Cooking featuring wood-fire techniques meets unmatched service, genuine hospitality and a contemporary ambiance.  The menu embraces the flavors created by the wood-fired rotisserie, open flame grill, and stone hearth oven to create gourmet cuisine. 

                                                

 For more information please call 480.947.0795 
or visit the website at Roaringfork.com

Stone Crab season kicks off on October 15^th and Wildfish Seafood Grille is one of the only restaurants in the valley to offer these succulent claws.  The Florida stone crab, known as Menippe Mercenaria is a crab found in the western North Atlantic from North Carolina to Belize including Texas, the Gulf of Mexico, Cuba and the Bahamas.  Native to Florida’s Gulf coast, these rare crabs have the unique ability to regenerate their claws and limbs.  They are steamed for seven to ten minutes, chilled rapidly and served fully-cracked and on ice, accompanied by fresh lemon.  Complimenting the seafood, Atomic horseradish and the restaurant’s own special version of Joe’s Stone Crab mustard sauce is also available.  Executive Chef, Jennifer Anderson says, “The seasons have always defined our cooking as we always outsource the freshest fish and anticipate and welcome our first crabs of autumn.  Here at Wildfish, we serve Colossal (1-2 claws per pound) Florida stone crab claws as they are always the best quality.”

Wildfish Seafood Grille at the Scottsdale Waterfront
7135 East Camelback Road
Scottsdale, AZ 85251
(480) 994-4040

Estate House Fall Recipe Tip

ESTATE HOUSE CHEF SHARES TANTALIZING FALL RECIPE

Bounty of the Season Inspires Sweet & Savory Pumpkin Cuisine

The culinary team at Estate House, the SouthBridge dinner house in downtown Scottsdale, celebrates autumn with a creative and inspired menu incorporating the region’s best seasonal produce.  “The seasons have always defined our cooking here,” says Executive Chef Gio Osso.  “We all anticipate and welcome the first pumpkins and are excited to offer our guests the tastes of the fall.”  Chef Osso shares an old, Italian family recipe that his mother used to make during the Halloween holiday.  His recipe is an easy way to turn a jack-o-lantern into a delicious, flavorful dish. 

Pumpkin Mascarpone Ravioli with

Brown Butter, Sage, Raisins, Pine Nuts and Pecorino

Gio Osso-Executive Chef Estate House

INGREDIENTS

1 small pumpkin

½ cup of mascarpone cheese

1 teaspoon of cinnamon

¼ cup of honey

¼ teaspoon of nutmeg

½ cup of white wine

Salt and Pepper to taste

Fresh pasta sheets

(For the sauce)

1 stick of butter

¼ cup of pine nuts

¼ cup of raisins

1 sprig of sage leaves

¼ cup pecorino cheese, shaved

PREPARATION:

Split the pumpkin in half removing the seeds.  In a baking dish with a rack in it, place the pumpkin on the rack.  Pour the honey and wine over the pumpkin and season with the dry ingredients. Place in a 325 degree oven until pumpkin becomes fork tender. Remove from oven and let cool.

Once pumpkin is cool, scoop out the flesh and put in a bowl. Add mascarpone cheese and mix thoroughly adjusting the seasoning with salt and pepper. Fill your pasta sheets with the pumpkin mixture and make into ravioli. These ravioli can be frozen for later use.

For the sauce, brown the butter in a sauté pan and add the nuts, raisins and sage. While making the sauce, cook the ravioli in heavily salted water until they float. Strain ravioli and place in the sauce for the last 2-4 minutes of cooking to combine the flavors. Serve ravioli with the shaved pecorino cheese on top. Bon Appétit!

ABOUT ESTATE HOUSE

Estate House is a multi-level lunch and dinner house featuring delightfully inventive American Contemporary by the expert hands of Executive Chef Gio Osso.   The main dining room is warmly inviting with a relaxed ambiance derived from the juxtaposition of European countryside comfort and polished, stylized features. For pre-or post dinner libations, Upstairs at Estate House is situated on the third floor.  Blending the sophistication of a glamorous, uptown city lounge with the comfort of a well-appointed living room, guests enjoy live entertainment and a distinctive seasonal lounge menu. 

 

Estate House is located at:

7134 E. Stetson Drive Suite 200 Scottsdale, AZ 85251. 

For more information call 480-970-4099 or visit the website at www.estatehouseaz.com       

LOCAVORE LOVEFEST

…a community committed to good, clean, fair food grown closer to home

  

Edible Phoenix and Slow Food Phoenix are proud to present the third annual Arizona Farmer+Chef Connection, a gathering designed to foster collaboration and wholesale direct market opportunities between local farmers, ranchers, chefs and other food buyers who are committed to expanding and strengthening local and seasonal food networks.   The event takes place on Monday October 4, 2010, from 1 to 6 pm at the Intercontinental Montelucia Resort.

The event begins with business-to-business structured networking where producers and purchasers swap stories and sample dishes prepared with seasonal, locally sourced ingredients. Next, keynote speaker Joe Colyn from Originz in Michigan, shares various distribution models for ordering and delivery on a local/regional level which are currently being trialed around the country. The day concludes with four pertinent breakout sessions: Using Social Media, Using the Whole Animal, Telling Your Sustainable Story, and Greening Your Operations.  Farmer+Chef Connection is sponsored by McClendon’s Select, Whole Foods, Flavors of Arizona, Bon Appetit Management Company, Intercontinental Montelucia Resort & Spa and Les Dames D’Escoffier Phoenix.

Cost to attend is $25 per person ($10 discount for educators). 

More information contact Pamela Hamilton:   

602-361-7363 FCC@ediblephoenix.com 

To Register: http://www.fcc.eventbrite.com/   

Twitter: http://www.twitter.com/farmerchef.

Facebook: http://www.facebook.com/pages/Arizona-FarmerChef-Connection

The Best New Summer Sides

Summertime sets the stage for seasonal, green produce and Roaring Fork and Wildfish Seafood Grille in Scottsdale have added new flavors to their menus by selecting fresh scallions, mushrooms, spinach, asparagus, green beans, and potatoes. These ingredients have inspired Executive Chef, Bryan Hulihee from Roaring Fork and Executive Chef, Jennifer Anderson to spice up the side offerings adding new additions to the menu throughout the rest of the season.

Fondly known as “The Fork,” Roaring Fork calls their mini portions “roaring sides” and include wood-fired Sautéed spinach and onions; southern style green beans; steak mushrooms; sautéed asparagus; and crushed Yukon Gold potatoes ranging in price from five to seven dollars. Wildfish changes up their “side” offerings introducing small ($4.00) or large ($7.00) portions including Crab Fried Rice with scallions and mushrooms; sautéed spinach with garlic and shallots; sugar snap peas with portabella mushrooms; thin green beans with fresh water chestnuts; and steamed asparagus with hollandaise.

ABOUT WILDFISH SEAFOOD GRILLE

Wildfish Seafood Grille offers the finest fresh fish, hand-shucked shellfish and Midwestern, aged USDA prime center-cut steaks set in a high energy, casual, contemporary environment centered around an exhibition kitchen, innovative raw bar and a showpiece bar and lounge. Located at the Scottsdale Waterfront (7135 East Camelback Road), Wildfish is open daily for happy hour at 4 p.m. and for dinner nightly in the dining room at 5 p.m.

480.994.4040
www.WildfishSeafoodGrille.com

ABOUT ROARING FORK

Roaring Fork is where bold American Western Cooking featuring wood-fire techniques meets unmatched service, genuine hospitality and a contemporary ambiance. The menu embraces the flavors created by the wood-fired rotisserie, open flame grill, and stone hearth oven to create gourmet cuisine. Located on the corner of Scottsdale Road and Chaparral, (4800 N. Scottsdale Road), Roaring Fork is open daily for happy hour in the Saloon at 4 p.m. and for dinner nightly in the dining room at 5 p.m. Patio Dining, Private Dining Accommodations, and Complimentary Valet Parking are available. 480.947.0795
www.Roaringfork.com

Recipe Gold from Metro Brasserie

Located in downtown Scottsdale’s SouthBridge district, Metro Brasserie & Bar is a unique neighborhood restaurant featuring rustic French country cooking with influences from the American South. Selections range from house-made pâté and sausages, to mustards and breads. The restaurant offers breakfast, lunch, dinner and late night eats in the Metro dining room or outdoors on the Patio overlooking SouthBridge’s town square. The Seafood Raw Bar selection showcases the finest and freshest shellfish, flown in daily. Metro Brasserie is wonderful for a quick bite or equally as charming for a long leisurely lunch or dinner.

Rustic French country cooking with influences from the American South
Metro’s Breakfast consists of French and Cajun inspired favorites such as Eggs Benedict, Crepes de Jour, grilled Andouille Sausage and artesian Grits with Eggs, or our own addictive Beignets. The restaurant also offers freshly brewed Coffee, freshly squeezed Orange or Grapefruit juice, and signature "Hangover Cocktails.

Lunch and Dinner feature French classics including Fruits de Mer, Beef Burgundy, slow cooked Rabbit, and a variety of Salads and Sandwiches. Each night Metro Brasserie features “Dinner for Two”; including authentic dishes such as Cassoulet and Bouillabaise that are served with a half liter Carafe of wine. In addition, Metro also features a late night menu with restaurant favorites until 2 am.


Today we are lucky enough to be sharing a Labor Day Recipe from executive chef Chef Christopher Mayo.

POACHED SOLE WITH SAUTEED SPINACH

AND LEMONGRASS VIERGE

YIELD: 2 Portions
INGREDIENTS:
(for the Sole)
2 6 oz. pieces of Sole
Kosher Salt
(for the spinach)
4 oz. baby spinach
1 oz. basil leaves
1 tablespoon of unsalted butter
(for the Lemongrass Vierge)
1 small shallot, minced
3 Roma tomatoes, peeled, seeded and diced
1 tablespoon of lemon segments, diced
1 tablespoon of minced chives
1 pinch of minced Thai chilies (optional)
1 stalk of lemongrass, rough chopped
4 fluid oz. of extra virgin olive oil

PREPARATION:

1. To prepare the Vierge- warm the olive oil and lemongrass to just below a simmer
2. Remove from heat and allow to steep for 20 minutes
3. Remove the lemongrass from the oil and add the shallots- cook gently until softened.
4. Add the tomatoes, Thai chili, and lemon segments and cook over low heat for an additional five minutes to allow the flavors to meld
5. Add the chives and season to taste with salt
6. Hold warm until ready to use
7. To prepare the sole, bring a pan of lightly salted water to just below a simmer and gently poach the fish
8. To test for "doneness", insert a metal skewer into the center of the fish and hold for 5 seconds
9. Remove the skewer and hold against the inside of your wrist-the fish is done if the skewer is warm to the touch
10. While the fish is poaching, sauté the spinach and basil leaves in butter over medium heat until wilted; season to taste with salt
11. Drain well on a paper towel before using
12. To assemble the dish, place a small pile of spinach in the center of the plate, top with the halibut and spoon the Vierge over and around the fish.

Metro Brasserie

7114 E. Stetson Drive, Suite 105

Scottsdale, AZ 85251.

www.metrosouthbridge.com

"Ground Breaking" Scottsdale Restaurant

SCOTTSDALE RESTAURANTEURS BREAK GROUND ON NEW

EDDIE V’S IN SCOTTSDALE QUARTER AUGUST 1ST

New 8,800-square-feet restaurant features sophisticated, contemporary setting

Yesterday local entrepreneurs Larry Foles and Guy Villavaso, the team behind the successful Eddie V's Prime Seafood, Roaring Fork and Wildfish Seafood Grille restaurants, are marked the 10^th anniversary of the Eddie V’s concept with the addition of a new Eddie V's at Scottsdale Quarter. Construction on the new location has begun, with an anticipated opening in January 2011.

“Scottsdale Quarter is the perfect venue for a new Eddie V's,” says Villavaso. “The fast-growing, vibrant location will be a great draw for current Eddie V's regulars, as well as a place where new guests can discover the great traditions of Eddie V’s. “We're excited about the opportunity to give the Scottsdale Eddie V's a fresh look-and-feel, and we're thoughtfully attending to each detail of the customer experience. Guests can always count on Eddie V's commitment to the best quality seafood and steaks, and the restaurant's superior customer service.”

The company’s design team is working closely with the owners to collaborate on a finished product that will be contemporary, dynamic and energetic. The distinctive design of the new Eddie V's features sleek architecture and a curved, windowed facade at the corner of Scottsdale and Greenway roads. Richard Hunt, General Manager for Glimcher Realty Trust, added “Eddie V's will be a fantastic and much anticipated addition to our sophisticated restaurant mix at Scottsdale Quarter. The buzz has already started – our visitors can't wait.”

The new 8,800-square-foot Eddie V's at Scottsdale Quarter will seat 275. A few distinctions include three separate private dining rooms, in addition to the main dining areas, each, with its own unique personality. One room is dramatically situated in a round rotunda, another overlooks the “V” Lounge and the third is tucked behind the stage and features a “speak-easy” style entrance. The Oyster Bar will be a restaurant focal point and live music will set the inspiration nightly in the “V” lounge. An outdoor patio is sure to be the popular spot on mild Scottsdale nights. For its interior design, a mix of wood finishes, tile walls, neutral tones and bright custom lighting, creates a warmly sophisticated ambiance in the new space. An element of sparkle is created from the use of glass, tile and lighting. Interior architecture and furniture choices lean to clean lines and modern influences. The overall affect is a space that is comfortably contemporary and quietly seductive.

“With the much anticipated opening of Eddie V’s in Scottsdale Quarter, we are sad to announce the DC location will be closed as of August 1^st” said President and CEO Jim VanDercook. “We’ve been gratified by the incredible support we’ve received over the years from our neighbors in DC Ranch and the surrounding community as well as our partner DMB. Following Eddie V’s great success in DC Ranch, we’re optimistic about the future of Eddie V’s at the Scottsdale Quarter.”

About Eddie V’s Prime Seafood

Achieving institutional status in Texas and Arizona, Eddie V’s is an experience filled with Seafood, Steaks and Rhythm providing guests with a selection of top of the catch, prime seafood creations, USDA prime beef and chops, and fresh oyster bar offerings. Garnering acknowledgements from Bon Appétit (“Eddie V’s Sets the Standard for Seafood”) and accolades from Wine Spectator’s (Award of Excellence), the setting is relaxed, refined and filled with the rhythms of nightly live music from The “V” Lounge.

Eddie V’s Prime Seafood: 15323 N. Scottsdale Rd, # E1-160 | Scottsdale, Arizona 8525 | 480.538.8468 | EddieV.com | Open for nightly for dinner only

Spotted Donkey Opens For Brunch

The Spotted Donkey Cantina in North Scottsdale, known for its innovative Southwest Mexican cuisine and picturesque outdoor patio with views of the expansive 12-million year old boulder piles, opens for Brunch every Saturday and Sunday from 11:00 a.m. to 3:00 p.m. Executive Chef, Esteban Colon adds new menu items including:

· Avocado, Cucumber and Honey-Dew Chilled Soup served with fennel-radish and mango salad

· Roasted Golden Beet Salad with crispy goat cheese and chile glazed pecans, served in a Shallot-balsamic vinaigrette

· Atlantic Salmon BLT with caper and roasted garlic mayo, butter lettuce, bacon and avocado

· Huevos Rancheros served with white corn tortillas, house made Mexican salsas and Asadero cheese

· Green Chilaquilles Con Pollo with pulled-chicken tortilla pastel and green salsa served with an over-easy egg

· French toast made with house made banana brioche served with Vermont maple syrup and fruit compote

· Stuffed Omelet served with shrimp, spinach, wild mushrooms, vidalia onions, and Vermont cheddar

· BBQ Quesadilla with Oaxaca cheese, watercress salad, Mango-pico and arbol chile salsa with a choice of pork, chicken or beef

All Brunch menu items range in price from $8.00 to $12.00. In addition, happy hour pricing for cocktails will
be available consisting of draft and bottled beer for $3.00; wines by the glass for $6.00 and 15% off of bottles; well drinks and frozen margaritas (including Blood Orange, Prickly Pear, Mango, and Strawberry) for $5.00; and specialty cocktails (including Ruby Red, the Watermelon Mojito, Cactus Heart, & Horseshoe Margarita) will be $2.00 off.

ABOUT SPOTTED DONKEY

The Spotted Donkey Cantina provides a fresh selection of Southwestern classics with flavor of the west. Owned and operated by Cliff Skoglund and Robert Hall, the restaurant offers great food and a relaxing atmosphere.

34505 North Scottsdale Road in Scottsdale, Arizona.

480-488-3358

www.spottedonkeycantina.com

ABOUT EL PEDREGAL

El Pedregal encompasses 80,000 square feet of space filled with fascinating boutiques, Southwestern apparel, intriguing art galleries, and fun and casual dining. Over 15 shops surround an enticing courtyard and amphitheater, which features a variety of entertainment offerings.

480-488-1072

www.elpedregal.com

St. Francis' “FREE” Summer Happy Hour

A celebration of sustenance may best describe St. Francis, a restaurant transformed with a comfortably modern and rustic sensibility that echoes the honest, spontaneous “wood fired cuisine. The name “St. Francis” was derived from the neighborhood land deed that dates back to 1936. It was originally owned by the Brophy family. In addition, the name “St Francis” is Spanish for San Francisco, a city that figured largely in Chef Aaron Chamberlin’s background. The heart and soul of the restaurant is a massive hand-crafted wood-fire brick oven that is used for roasting meats, fish, vegetables, and even breads.

Designed by Wendell Burnette Architects, the space is modern and warm, with openness and ease that invites relaxation and lingering. The first floor is a very simple dining experience with lager pivot doors to the outside patio. The mezzanine dining level is more refined with views of the bar and Piestewa Peak. Outdoor patios, with lush landscaping, provide a perfect spot for neighborly
conversation. The façade was designed to maximize as much indoor/outdoor interaction as possible with windows that will keep St. Francis awash in natural light. Distinctive spaces include a pop out bay window where diners have an uncensored glimpse of the
kitchen and the wood fired oven and a bay that contains a large glass roll up door with an indoor/outdoor bar. To encourage integration into the community, the design maintains an open dialogue between the interior and exterior. Adding to the St. Francis’rustic charm are original brick walls and polished concrete floors with cork floors upstairs. Organic materials such as wood and brick, rather than a sea of metal, imbue the space with warmth. The contemporary elements of the restaurant’s design provide
its “wow” factor – dramatic sails shade pathways and a support system of cable and pin settings, which eliminate support columns, create a truly unique architectural feature and flow. This installation of form and function provides support for the upper story revealing the open ceiling. Giving the space movement and liveliness is a welcoming bar—a place to gather for a quick drink or linger or a hearty meal. In lovely complement to the design of St. Francis, Chef Chamberlin chose gently used place settings, silverware, chairs, tables and even pots and pans to lend charm and a certain kismet to St. Francis. But without doubt the heart and soul of the restaurant is a massive hand-crafted wood-fire brick oven. This one-of-a-kind chamber oven was inspired by a similar oven used in Napa Valley.

The popular uptown Phoenix restaurant has a new summer special and mid-day menu beginning in July offering FREE bar snacks including Flatbreads, Mesquite Roasted Almonds, House-made Potato Chips and Marinated Olives from 2:30p.m. to 6:00p.m.and $3 draught beer, $5 specialty cocktails and $10 carafe wine specials.

In addition, Executive Chef, Aaron Chamberlin has created a “mid-day” menu offered until 5:00p.m. with specialty cuisine including:

• Tomato Soup- with eggplant, caponata and mint ($6)
• Potatoes- crispy fingerlings with rosemary, sage and lemon aioli ($6)
• Baked Goat Cheese- with walnut herb pesto, tomato and toasted crostini ($9)
• Chopped Romaine- with summer vegetables, smoked bacon, buttermilk cheddar dressing (half $5/full $10)
• Chicken salad- with zatar spice, currants, pine nuts, flatbread ($14)
• Pork Chile Verde- with jack cheese and home-made cornbread ($12)
• French Onion Burger- with smoked bacon, gruyere cheese, crispy onions ($13)

Even the desserts are energy enhancers to beat-the-slump:

• Chocolate cake with peanut butter gelato, caramel sauce, homemade caramel corn ($7)
• Sticky toffee pudding, sweet cream gelato ($7)

111 E. Camelback Rd. in Phoenix.   

  For information call 602.200.8111

 www.stfrancisaz.com

The Estate House

The Estate House is a multi-level, European mansion-inspired, dinner house that offers an extraordinary experience, and creative menu described as French-Mediterranean plus, the plus are added global inspirations crafted by the expert hands of

Executive Chef Gio Osso. It is a cuisine defined by the best of the season and the highest quality ingredients that celebrate

fresh locally grown products and regional delicacies.

The restaurant it self has many different attribut

es, & features a Champagne Bar; two private dining areas, three outdoor dining spaces and Upstairs at Estate House, the restaurant's lounge. Whether you elect to enjoy the comfortable elegance of dining downstairs, the dramatic luxury of the Upstairs lounge or a blend of the best of both experiences, when dinning at the Estate house you truly do get the feeling you are steeping into someone's private estate.

The Estate House is best described as chic and comfortable, with easily one of the nicest patio dining areas in old-town, overlooking the canal at SouthBridge. It is south of the canal on the Scottsdale Waterfront.

The lower dining room is spacious, classy and comfortable, and pleasantly exploits the views of the surrounding area with large glass pane windows and a patio that nearly surrounds the entire establishment.

One thing you will notice about The Estate House is the friendliness and attentiveness of the wait staff. Although it is located in the heart of Old-Town Scottsdale, you'll never get the "I'm to good to be a server" attitude you find at many local eateries.

The ambiance and staff are almost unparalleled in Scottsdale and the food lives up to their expectations. Expect to dine on the freshest choices of fish, tender Colorado lamb, delicious fall off the bone chicken, or hand made fettuccine. The bottom line is at the Estate house you can confidently order anything they offer and walk away satisfied.

www.estatehouseaz.com

7134 East Stetson Drive

Scottsdale, AZ 85251-3278

480.970.4099

The Mission in Old Town Scottsdale, Modern Latin Cuisine

The Mission in Old Town, Scottsdale sets itself apart from other local Latin inspired eateries. Upon entering through a front courtyard area you'll immediately notice you've stepped into a different world, a world of Latin flare fused with Scottsdale sexiness.  Yet what sets this spot apart from its Old Town counter parts is here you can get when you can get away with spending as little as $40-$50 for two, while still sipping on some of the finest wines, and tasting some of the most skillful layered dishes around town.

From the moment we were seated in our rear patio seats. (I do recommend the rear patio, the fresh air and fountain really add to the ambiance)  we experienced top notch service from a highly informed wait staff, more then knowledgeable to answer any and all questions about the menu.  

You'll want to start with outstanding chips and salsa, and do yourself a favor and ask for all 5 different varieties of salsa (insider tip.) If you do you'll have a first hand chance to come face to face with the hottest pepper in the world the "ghost chili" or bhut jolokia. Ghost chili's are frighteningly hot,  in 2004 ghost chili's recorded a  rating of 1,041,427 Scoville units. For comparison, Tabasco sauce rates at 2,500–5,000. However the skilled chefs at The Mission have roasted down the flavor of this chili to make it a much more manageable (still very hot) and tasty salsa.

After cleansing you palate with some of the wonderful wine offerings feel free to dive into any of the entree's as they all are layered with Latin fusion flavors and won't disappoint.

Make sure you finish your meal with the made fresh daily pumpkin bread pudding, its a desert you'll be sure to remember.

Bobby's Restaurant and Jazz Lounge, North Scottsdale's Hidden hot spot

Bobby's Restaurant and Jazz Lounge, a Mancuso Restaurant this contemporary, Keirland Commons, elegant night spot was opened to replace Mancuso's at the Borgata in Scottsdale.
Indulge your taste buds with Mancuso's traditional exquisite Italian cuisine as well as a the newer additions of a contemporary menu of Seafood and Steak dishes.


As I walked into Bobby's I was struck by how contemporaryly decorated it was. Our courteous hostesses took care of our reservation on an early Friday night, and we were seated in a prime spot in a booth closest to the patio. Bobby's truly does offer feast for your eyes with its chic modern atmosphere, architectural design, and modern furnishings. Nightly entertainment features the sounds of contemporary jazz, to fulfill your auditory senses.

Our reservation was for an early evening, but our service was top notch. Wine glasses never went empty, and very detail of the menu was thoroughly explained. We started the meal with an organic spinach salad with just a slight drizzling of their in house vinaigrette. the salad was wonderful and the spinach was perfectly crisp.

The Trendy W

Are you looking for a Trendy Hotel In Scottsdale?The W Hotel Boasts a combination between the Sizzling hot heart of Scottsdale, Arizona and the sparkling cool of a refreshing pool in the heart of this trendy hotel. The chic W Scottsdale seems to have the theme of cool refreshing water throughout its expansive urban sancuartay.

This desert oaises is no mirage. The W offers a wonderful balance of elegance and comfort, allowing their scottsdale guests to escape into one of their extraordinary modern and comfortablely refined suites.

Feeling a bit famished? Why not head to the Sushi Roku and enjoy some of the freshest fish in Arizona. If you are looking for something a little more social The W offers two open air hotspots. Shade and Sunset Beach.

According to the W Scottsdale their service philosophy pampers guests with - Whatever you want, Whenever you want it, (as long as it is legal). Really! They will make it happen.

The Trendy Winecafe

Postino is a wine bar and restaurant best known for its wonderful bruschetta. This Winecafé, is an amazing little get-away in the heart of old Arcadia. Owners Craig and Kris DeMarco opened the Arcadia hot spot in 2001 in the Historic Arcadia Post Office building at 40th Street and Campbell Avenue. Thus the Name "Postino".

Besides a low key inviting atmosphere, Postino is famous for its wine lists and Postino exclusive wines. The wonderfully reasonable prices only add to the excellence of the wine-by-the-glass list, The list includes 24 to 36 wines that rotate every 90 days and seem to always refresh just when you are looking for something else. All wines can be enjoyed in the cafe as well as purchased by the bottle to take home and enjoy on the couch. The wine list is exceptionally complimented by Postino's simple and delishish Italian-fusion menu. The food is the perfect combination of simple and substantial you can actually taste the freshness of the produce from local farmers, imported Italian meats and cheeses and fresh bread from local artisan MJ Coe. Although they offer Paninis, soups and a few other select items Postino’s calling card and stand alone item is the bruschetta. The bruschetta features four slices of fresh Italian ciabatta bread rubbed with garlic and brushed with extra-virgin olive oil, then topped with your selection of nine different offerings all of which will make you want to come back for more. You simply can't go wrong with any of the bruschetta offerings.