June 1, 2012 - Camelback Corridor Magazine

Transcription

Camelback
ON THE
Volume 22 • No. 2 • Spring 2012
Next Issue: June 1, 2012
CORRIDOR NEWS
News & Information Exclusive to Camelback Road’s Business, Residential, Culinary & Retail Communities
SERVING THE CAMELBACK CORRIDOR SINCE 1990
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On The CAMeLBACK CORRIDOR news • sPRInG 2012
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On The CAMeLBACK CORRIDOR news • sPRInG 2012 •
Publisher’s
Pontifications
ood days ladies and gentlemen of
the Camelback Corridor and welcome to our latest annual culinary
edition, aptly titled - CORRIDOR
EATS ~ 2012.
Customarily printed in late April for May, this popular issue
is now presented for the months of April and May with more
copies on the street.
I have long since given up my earlier stance on steering clear
from politics and/or controversy. There is just too much of it to
ignore yet I’ll do my best to remain neutral.
Anything can get me roiling, especially when health care is
being discussed. A piece by Arizona Republic columnist E.J.
Montini from early March of this year nearly caused me to bite
off my tongue in anger and dismay, that is until I learned more.
In brief, his column focused upon a woman — a rather tough
one at that as a former martial arts instructor, who suffered immeasurable physical damage when she and her then-fiancé —
also a world-class martial artist, were gunned down while in
a vehicle. He was blinded for life and she, paralyzed from the
chest down.
It apparently has been a horrendous uphill battle — read
nightmare, for Jennifer Longdon, whose health insurance was
allegedly cancelled while she lay in a coma at an area hospital.
Her medical debt has been what nightmares are made of, especially for a woman of intelligence, street smarts and contacts.
Apparently, while our great state was loathe to do much with
Ms. Longdon, it saw fit to pay for a quintuple heart-bypass for
death-row prisoner Robert Moorman, just so he’d be healthy
enough to be executed. Which he was this past late February.
Really?
There is a slight personal connection to all this. Ms. Longdon’s former fiancé, David Rueckert, was the martial arts instructor who taught both my son and daughter during their early
days as young students of Tae Kwon Do.
I was also touched when someone very close to me uttered
these few clichés as we were discussing today’s health insurance crisis. This woman has been cursed with one of those alphabet diseases, to wit, MS (Multiple Sclerosis). Like Jennifer
Longdon, she is a strong-willed, intelligent woman and one
who sooner than later will begin to feel not only the progressive
pangs of the physical disease but the insurance bite as well. As
a matter of fact, this very day she received her annual premium
notice with yet another 15 percent increase. To abate any physical exacerbations, she has to “shoot up” each and every day
with one of only a handful of approved injectable medications
on the market that addresses MS. Thankfully she only pays a
minute portion for the time being of the $4,400 per month drug
cost. That’s not a misprint. She reflected: “I live each day as if
it were my last,” “That’s why I am always so positive all the
time,” My glass is always half full” and “It’s all good.”
Just who is this woman? She is my wife and God bless her
soul, though He certainly can’t help with her insurance premiums.
Thumbs Up – For HBO’s recent made-for-tv
movie Game Change. It would have been funny
had it not been so damning to one particular individual. That would be Sarah Palin. It was more
of a two-hour visual diatribe about a dangerously
unprepared vice presidential candidate who could have one day
been that close to the U.S. presidency. The movie was acted
brilliantly as Julianne Moore morphed herself both visually and
audibly into Palin and the always eccentric actor, Woody Harrelson capturing a serious and captivating role as Palin’s senior
advisor and campaign strategist, Steve Schmidt.
Thumbs Down – Again to HBO as its luck ran
out in a literal sense with the early demise of
its latest dramatic series, aptly titled Luck. Truth
be told, it really isn’t the cable network’s fault
the show was summarily cancelled just a couple
of weeks ago. Prominently dealing with the fascinating world
of horse racing with a modern-day gangster-type back story
mixed in with some silliness with gambling addicts, tragically
three thoroughbred horses died on set during production. Even
if this had not occurred, ratings weren’t very stellar despite an
all-star cast, including Dustin Hoffman, Nick Nolte, Dennis
Farina, Jason Gedrick, Richard Kind, Jill Hennessey and Joan
Allen. Where’s Tony Soprano when you need him?
IN THIS ISSUE – It’s a dandy as we take another peek
at both the growth and shrinkage of our Corridor’s culinary
world and read about new concepts, relevance and consistency from area restaurateurs. Features include interviews with
two talented Executive Chef’s operating boutique restaurants
within boutique hotels (Chef Lee Hillson from T. Cook’s at the
Royal Palms Resort and
Chef Jeremy Pacheco of
Lon’s at the Hermosa
within The Hermosa
Inn); an interview with
a frenetic, always on the
move restaurateur who’s
put upscale Mexican on
the Corridor map (Black
Chile Grill); and yet
another dialogue with
a founding partner of the preeminent steak house (Donovan’s
Steak & Chop House) and still another interview with a certain
local culinary CEO – or Cheese Executive Officer.
Columnists this issue includes author Barbara Lambesis,
penning about her love of food and sharing it with others as
a way of life; Oriental (yes, the use of the word Oriental is
permissible in this context) medicine/acupuncture expert, Ann
Rea, L.A.c discusses how food is healing and chiropractor, Dr.
John Casalino answers the question, “Are we really what we
eat?”
On Page 17 this year is the always-interesting full page
spread — Triumphs & Tragedies, where OTCC News lists
nearly every restaurant that has come and gone since this paper’s inception in 1990.
On Page 18 is the accompanying list of all current Corridor
eateries, including the culinary venue, phone number and dinner price points. Page 19’s CULINARY CAPERS talks about
current and forthcoming culinary concepts, expansions and
more.
Lastly on Page 20 is a personal ode to my late father, whose
50th wedding anniversary meal many years ago was one for the
books. You’ve no doubt come across this scenario at one point
in your own culinary adventures.
That’s a wrap for this issue. Up next will be our annual summer HOTELS OF THE CORRIDOR 2012, coming your way
June 1.
Until then, mangia and mahalo.
F O R E D I TO R I A L A DV E R T I S I N G O R G E N E R A L I N F O R M AT I O N C A L L : 6 0 2 - 9 5 6 - 8 4 1 4
Editor/Publisher
Bruce G. Levitta
Administrative Assistant
Carol L. Miercke
N E W S & I N F O R M AT I O N E XC LU S I V E
TO C A M E L BAC K ROA D ’ S
BU S I N E S S , R E S I D E N T I A L , C U L I NA RY
& R E TA I L C O M M U N I T I E S
Art/Production
Rebecca Guldberg
Editorial Contributors
Dr. John Casalino
Vincent Bartoli
Ann Re L.Ac.
Barbara Lambesis
On The Camelback Corridor News
is published eight times annually
by B.G.L. Productions, 3104 east
Camelback Rd. no. 354, Phoenix,
Arizona, 85016.
3
OTCC news is available free of charge at shopping centers,
restaurants, banks, commercial office complexes, selected apartment
complexes, grocery and convenience stores, auto dealerships and
other universal distribution points along and aligning Camelback
Road from 44th street to Central Avenue.
Advertising published in OTCC news is subject to current rates.
Publisher reserves the right not to accept an advertising order and
is not liable for errors in copy or in advertisements beyond the cost
of the actual space occupied by the error. Paid advertorials do not
necessarily reflect the opinion of this newspaper.
Letters and other editorial submissions are welcome. editor
reserves the right to edit all submissions. The entire contents of
On The Camelback Corridor news are Copyright©2012, B.G.L.
Productions. Reproduction in whole or in part is prohibited without
prior written consent. All rights reserved.
3104 EAST CAMELBACK ROAD • NO 354 • PHOENIX, ARIZONA 85016 • 602-956-8414 • FAX 602-788-4520 • WWW.CAMELBACKCORRIDORNEWS.COM
4•
COMING JUNE 1, 2012
ANNUAL HOTELS
OF THE
CAMELBACK CORRIDOR
ADVERTISING & EDITORIAL DEADLINE: MAY 21ST
CALL 602.956.8414 ● FAX 602.788.4520
www.camelbackcorridornews.com
BUSINESS VIGNETTES
Charles Schwab & Co., Inc.
Biltmore Area Branch moves
to larger state-of-the-art
Corridor-area location
Charles Schwab & Co. Inc. recently announced its Phoenix, Arizona Biltmore area
branch has just relocated from its former location at 2555 East Camelback Road to 6350
North 24th Street. The branch has served investors in the local community for almost 20
years and is excited to continue helping investors looking to become financially fit at the
new location.
The new branch location is nearly 8,000
square feet, allowing Schwab to serve more
investors in the community. The new location
also will have an expanded seminar area which
can accommodate 50 people and will include
state-of-the-art audio/visual equipment. This
seminar space will be dedicated to additional
Investor Education workshops. A full list of
workshops offered in Schwab branches and
online can be found at https://client.schwab.
com/Public/BranchLocator/AccessSchwab.
aspx
In addition to state-of-the-art upgrades and
expanded footprint of the new location, the
building is Leadership in Energy and Environmental Design (LEED) Certified, equipped
with environmentally friendly building materials, energy efficient systems, “zeroscape”
landscaping and solar panels positioned overthe parking spaces.
Corridor-area Wing Chun Kung Fu
Studio accepting new students
This scenario usually happens. An individual — man or woman, young or not so young
decides to study martial arts. Reasons why can
be ten-fold. It really doesn’t matter. That said,
inevitably the new student will at some early
point pose this question to the Sensi or Master
Instructor: “Just how long will it take me to
get my Black Belt.” More often than not, the
instructor will just roll his eyes.
The legendary Bruce Lee had this to say
about that sophomoric question, paraphrasing, “Belts are only good for one thing. That’s
to hold your pants up!” In other words, quit
worrying about rank advancement in the beginning and do the work. Results and rewards
should then follow.
Along the Camelback Corridor, tucked
away in the back of a recessed strip center
on Central Avenue, just south of Camelback
Road (behind Hula’s Modern Tiki restaurant)
is a relatively new martial arts studio. It is of
Chinese ethnicity and an offshoot of the art of
Kung Fu that Bruce Lee helped to introduce to
the mainstream population.
Club Fu Wing Chun, located at 4700 North
Central Avenue, is taught by Sifu Mark Barquera. Sifu is Cantonese for master or teacher.
Listing this man’s accolades, accomplishments
and history would fill volumes. He lived in
San Francisco for 26 years, near Golden Gate
Park, a sanctuary of sorts and home to some
of the greatest living Masters and practitioner
of Chinese Kung Fu in the world. During that
time as a teacher, he was heavily involved with
the police department as a citizen and neighborhood watch advocate.
If you must ask, he holds a Masters 5th degree black belt in Chinese martial arts and is a
member of the world’s most prestigious black
belt society.
-Business Vignettes, Continued On Next Page
On The CAMELBACK CORRIDOR News • SPRING 2012 •
BUSINESS VIGNETTES
Club Fu Studio opened in November, 2011.
It is dedicated to teaching Qi-Gong for peace
of mind, health and well-being as well as for
the traditional Chinese fighting art of Wing
Chun Kung Fu (or sometimes referred to as
Chinese Boxing). The design and décor of the
studio was inspired from a scene in the Bruce
Lee movie, Enter the Dragon.
Club Fu students are frequent participants
in local, national and international martial arts
events, demonstrations and competitions.
The studio offers many avenues for studying the art, including individual classes, a
membership program and private lessons.
There also are incentives for new students with
attractive promotional pricing as well as class
time schedules to fit into one’s busy lifestyle.
For more information, membership information and class schedules, call (602) 2770011 or visit clubfustudio.com
Biltmore Mailboxes Inc.,
wants to be your mailroom
It’s been a while now since the former
Mailboxes at the Biltmore at 32nd Street and
Camelback Road, officially became Biltmore
Mailboxes, Inc. owned by neighboring Biltmore Pro Print, a successful 30-year corridor
business still at their same location. It also has
taken time and effort to restore services, remodel the store and now become a completely
full-service entity. The business now uses an
appropriate new tagline: Let Us Be Your Mailroom™. Below are some of the offered services:
1. The only full service packing, shipping
and mailbox store on the Camelback Corridor
offering all three major carriers: UPS, FedEx
and the U.S. Postal Service.
2. Offers exclusive complete mail room
service to businesses, including picking up
of all mail and shipments each business day,
packaging and selecting the carrier which provides the desired level of service at the lowest
possible cost.
3. State-of-the-Art computer systems
search the data bases and fee structure of all
three major carries based on each carrier’s cost
and level of service for the characteristics of
the specific package being shipped and its destination, ensuring that its customers can make
an informed choice as to cost.
4. Provides prompt automatic email notification when a boxholder receives a package
for them from major carriers.
5. Mail boxes available in all three sizes. A
recent store remodel has increased the number
of boxes by 50 percent.
6. Blue Prints, up to 26” by 48” can be received by email or hard copy, copied, printed
and transmitted by mail.
Biltmore Mailboxes, Inc. is located at 3104
East Camelback Road, telephone (602) 9577272. Biltmore Pro Print is located at 3108
East Camelback Road, (602) 954-6517.
Camelback Esplanade
signs Aon and Apogee
Cushman & Wakefield recently announced
that Camelback Esplanade, the landmark
mixed-use project at 24th Street and Camelback Road, has signed leases with both Aon
Corporation (NYSE:AON) and Apogee.
Jerry Jacobs, Larry Downey and Michael
Crystal of Cushman & Wakefield of Arizona,
Inc. represented MetLife, landlord of the Camelback Esplanade in the lease negotiations.
Vince Femiano of Transwestern represented
both of the tenants. Aon, a global provider of risk management,
insurance brokerage and human resource services, has leased 10,800 square feet of space at
2555 E. Camelback Rd. on the seventh floor.
The company currently has an office at 1850
N. Central Ave. that will be relocated to Camelback Esplanade during the second quarter of
this year. The company signed a lease for 11
years at the property.
Apogee Physicians has signed a lease to
expand its presence at Camelback Esplanade.
The group occupies suites 1100 and 950 at
2525 E. Camelback Rd. The tenant currently
occupies approximately 10,843 square feet
and is expanding to approximately 15,400
square feet. Apogee Physicians has been a tenant at Camelback Esplanade since 2004.
“These transactions demonstrate the continued interest of top tier tenants in occupying
space at The Esplanade,” Jacobs, executive director with Cushman & Wakefield of Arizona,
Inc. “Vacancies at the intersection continue to
drop. The upcoming opening of Del Frisco’s
Grille at The Esplanade will only add more
value to tenants at the property.”
(Sort of) new culinary event
sizzles in Scottsdale this Spring
A new culinary event, with a very familiar
feel, is being held at Scottsdale Quarter on
-Business Vignettes, Continued On Next Page
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BUSINESS VIGNETTES
April 12, 2012. The Arizona Lodging & Tourism Association, who co-hosted Forks & Corks
for the past eight years, many years held at the
Camelback Esplanade, is hosting AZ Wine &
Dine’s first annual culinary showcase.
Held every April on a Thursday evening,
this unique culinary event targets executive
foodies for what’s been called a “happy hour
on steroids.” Designed to highlight the distinct
variety of culinary outlets at Arizona hotels
and resorts, AZ Wine & Dine will also feature
top restaurants found at Scottsdale Quarter and
also offers a wide variety of wines and craft
beers.
The new location of Scottsdale Quarter
was selected for the refreshed culinary event
to provide a more intimate atmosphere with
a more luxurious focus and that concept has
already helped the event to attract the state’s
most notable hotel and resort chefs including: Food Network Star, Beau MacMillan
from The Sanctuary Resort, Lee Hillson from
T. Cooks at the Royal Palms, Michael Cairns
from Montelucia, Mel Mecinas from Four
Seasons Scottsdale at Troon North, as well as
The Phoenician, Fairmont Scottsdale Princess,
Westin Kierland, Different Pointe of View,
Tanzy, the new SOL Mexican Cantina and
many more.
“Hosting Forks & Corks was always one of
our favorite events of the year”, said Arizona
Lodging & Tourism President & CEO, Debbie
Johnson. “It was important for us to continue
to produce a culinary event where local foodies and business executives can be a tourist in
their own town, enjoying samples from top
resorts and restaurants in a fun and festive atmosphere.”
AZ Wine & Dine will feature 20 booths
offering culinary samples paired with complementing wines courtesy of Alliance Beverage
and Young’s Market and craft beers hosted by
Hensley Beverage Company. Live music from
the Shining Star Band and a silent auction with
amazing deals on vacation packages, dinners,
sports and music memorabilia and more will
also add excitement.
The event will be from 5 to 8 pm. Tickets
are $65 in advance and $75 at the door and
includes all consumed food and beverage.
No one under 21 years of age will be
admitted. For more information, visit www.
AZWineandDine.com.
Plumper, healthier and tastier
Culver’s offers new,
Premium Chicken
Culver’s commitment to authentic, freshlysourced ingredients continues with the launch
of their new, premium, antibiotic free, chicken
at all locations. Guests can relish the plumper,
tastier, natural-cut chicken breasts on the classic Grilled and Crispy Chicken Sandwiches.
Also now made with antibiotic free chicken
are the Chicken Tenders and Buffalo Chicken
Tenders, including those in the Scoopie Kids
Meals.
The juicier, fresh taste of the new chicken
originates from being raised on a 100 percent
vegetarian diet by family-owned Springer
Mountain Farms in Georgia, a subsidiary
brand of Fieldale Farms.
“The partnership with Fieldale Farms is a
natural fit,”said David Stidham, vice president
of marketing for Culver’s. “They run their
business much like ours, with a focus on quality and an end product that their consumers
love. Their naturally-raised chicken means a
better taste experience for our guests.”
Whether crispy or grilled, our new premium
chicken sandwiches are cooked to order with a
proprietary blend of spices and seasonings. All
of this attention to humane farming and fresh
quality translates to Culver’s most flavorful
chicken ever.
Culver’s on Camelback is located at 825
East Camelback Road, telephone (602) 5957876.
CBRE Group, Inc. named top
commercial real estate brand
for 11th straight year
CBRE Group Inc. (CBRE) recently announced that the company has been named the
top global brand in commercial real estate, according to a survey of industry professionals
worldwide by The Lipsey Company. CBRE
has been named the industry’s number-one
brand by Lipsey for 11 consecutive years.
The Lipsey survey measures commercial
real estate professionals’ perceptions of the
industry’s leading brands. More than 50,000
U.S. and international professionals participated in the 2012 survey, including property
owners, investors, lenders, occupiers, brokers
and property managers.
“We are deeply honored that our clients and
industry peers have selected CBRE for this
recognition for 11 straight years,” said Brett
White, CBRE’s chief executive officer. “Credit for this achievement really belongs with our
34,000 professionals around the world, who
work diligently and creatively every day to exceed our clients’ expectations.”
The Lipsey Company provides training and
professional development services to the commercial real estate industry.
“In Arizona and around the world CBRE’s
professionals deliver service excellence to our
clients on a daily basis,” said Craig Henig,
CBRE’s senior managing director and Arizona
market leader.
Planned Parenthood Arizona
Health Center Reopens in
Central Phoenix
The long-standing headquarters for Planned
Parenthood Arizona (PPAZ) is reopening its
health facility at 5651 N. 7th Street. After six
months of preparation, the opening day has
finally arrived - the doors of the health center opened on March 5. The Central Phoenix
Health Center will meet the needs of patients
in the central Phoenix community.
Walk-ins are welcome any time during
business hours, 9 a.m. to 5 p.m., Monday,
Wednesday, and Friday. The Central Phoenix
Health Center accepts most major health insurance plans.
“We first started to think about it six months
ago, and then it just really started to pick up
momentum,” says Dr. DeShawn Taylor, Medical Director at Planned Parenthood Arizona, in
regard to the building’s reopening. “All of our
staff are really excited for it, and we’re looking forward to serving patients in our neighborhood.”
The Central Phoenix Health Center will
provide all of the services men and women
rely on Planned Parenthood to provide, such
as full-service contraception, reproductive
health exams, HOPE, STD testing and treatment, education and counseling, colposcopy,
and vaccinations..
Appointments can be made for the new
Health Center by calling 602.277.7526. For
additional information on Planned Parenthood
Arizona, visit ppaz.org.
“Green Tara,” a local Arcadia
business turns pond scum
into a savory satisfying snack
Green Tara’s Spirulina Crunchies®, Spirul-
ina Energy Bites, and Spirulina Kale Chips has
everybody talking and flashing a green smile.
All Green Tara products are Raw, Vegan, and
Gluten-Free- no preservatives, nothing artificial, just pure and delicious.
What is spirulina? Created naturally in
lakes, ponds, and streams, many people refer
to fresh water algae as “pond scum,” however, very simply, spirulina, is one of nature’s
healthiest, most nutritious superfoods.
Green Tara’s unique spirulina is grown on a
sustainable family farm in Costa Rica, in small
pristine pools of water supplied by a deep well
of pure high alkaline water. Absolutely no artificial chemicals, additives or preservatives
are used at any time during its production.
Spirulina is a true superfood; some of its
many health benefits include nature’s richest
source of vitamin B-12, beta-carotene and iron
(in a form easily absorbed by our bodies). It is
also an extremely high source of [vegetable]
protein containing 400 times more protein
than even beef.
Dr. Mehmet Oz, the renowned Columbia
University professor, touts spirulina as one the
most important anti-aging nutritional supplements in existence.
Paul Torok came upon spirulina granules
while spending time in Costa Rica. After meeting and becoming friends with the grower and
his family, he began bringing back this special
spirulina in his luggage to stock up between
trips to share with friends & family.
As word started to spread and requests for
the spirulina granules meant quantities exceeded the two-bag weight limit allowance of
most airlines, he decided it was time to turn
a labor of love into a business. In 2010, his
better half Annette Berk, joined the endeavor;
they trademarked “Spirulina Crunchies®,”
formed Green Tara LLC, and opened shop in
the Valley of the Sun.
Working together, they began sending
samples far and wide to introduce this incredible superfood to one and all. Their passion for
making scrumptious healthy food and getting
folks to try new foods they wouldn’t ordinarily
eat, led to creating treats made with spriulina
— especially ones that are kid friendly.
Green Tara’s products can be found online at Amazon.com, Eco-Bold, Open-Sky, and
Spencer’s Market, to name a few. In addition,
their healthy, tasty products can be purchased
directly from their website: www.greentara.
biz/Shop.html
7
CULINARY VIGNETTES
Maintaining Relevancy and
Consistency For the Ages
I
t was 1972 — 40 years ago, for those
who can remember, Mod Squad,
Rowan & Martin’s Laugh-In, Hawaii
Five-O and All in the Family were
prime time hits on TV. In the news that
year; Nixon wins re-election while coverage begins regarding the break-in of a hotel
named Watergate; Mark Spitz won seven
gold medals at an Olympics interrupted by
terrorists; HBO subscription cable TV was
launched and Nike running shoes hit the
market. Locally, businesses on the Camelback Corridor included Town & Country International Food Bazaar, Cine Capri,
Sears-Rhodes Mall, Berridge Nursery and
Duck and Decanter. Metrocenter Mall and
Patriots Park were yet to open.
It was November of that year when Earl
Mettler at the age of 42, his wife, Dort, and
their family of four children; Randy, Karen, Tod and a one-year-old Jolynn, started
a new life. With a small classified in The
Arizona Republic stating “Gourmet Store
For Sale”, Earl’s vision of a new career was
consummated.
The Duck and Decanter (or “the Duck”,
as it is affectionately known) quickly
gained attention in town as that one-stop
shop for the inquisitive gourmand. Customers explored unique specialty foods and
beverages with passion and delight. BIA
Cordon Bleu cookware, whole bean coffee,
imported cheeses (supplying the likes of
the Arizona Biltmore and the Grand Teton
Lodge), “gourmet food”, wine in corkfinished bottles (including selections from
that new winery in Napa, Robert Mondavi)
were staples at the Duck while remaining
novelties in this desert market. Culinary
fashioned words of the decade were; imported, air-freight fresh, delicacy, rare, offseason, and limited crop. Long before wine
bars, specialty coffee shops and specialty
grocers, the Duck carried it all.
Today things are very different. The
last 40 years brought with it cycles of economic turmoil. The Duck streamlined from
five locations down to two and has since
added a third. Mass merchandisers pushed
out small local businesses. Conspicuous
consumption took its toll. Meanwhile, easily accessible information began changing
how Americans eat. Yesterday’s self indulgent descriptors have turned to influential
considerations such as GMO free, Lacto
intolerant, Buy local, Slow food, Gluten
free, Fair trade, sustainable, organic, vegan, raw, and CSA (community supported
agriculture). We all are touched by this
shift in consumption.
While Earl and Dort are enjoying “almost retired”, the kids — and their kids
are finding their own unique expression
through the family business by responding to the changing market and community.
While honoring the past with an unyielding commitment to consistency in preparing freshly-made sandwiches, salads and
soups (using the original recipes developed
by Earl and Dort), the kids are also looking
to the future. What will the role be of organic produce and gluten free bread? How
do we most effectively reduce our carbon
footprint? How is our advocacy for “local
first” reconciled with our efforts to purvey
products and merchandise that are unique,
represent superior craftsmanship and originate from every corner of our globe?
We will continue to evolve with our
friends and neighbors and will remain
attuned to the needs and desires of our
changing community and planet. We will
also continue to treasure the time we have
shared, and will share — as families connecting with families remains at the core of
Duck and Decanter.
This article was written and submitted
by founding members of the Duck & Decanter family.
The Duck is located at 1661 E. Camelback Rd., 602-274-5429.
I
Burgers in the Park –
Biltmore Fashion Park
n March 2010, Fox
Restaurant Concepts
opened the doors to
their very first Phoenix location Zinburger in
the Corridor’s own Biltmore Fashion Park. This
is the second Zinburger
site, the first of which
opened December 2007
in Tucson, AZ. The lively concept centers on an
American staple: gourmet
burgers, combined with
perfectly paired wine selections. A unique array
of salads, side dishes, microbrews and hand dipped
milkshakes round out the
menu.
FRC Executive Chefs
Christopher Cristiano and Clint Woods,
along with company CEO Sam Fox, created the menu for Zinburger. Burger fanatics at heart, this trio has been known
to travel far and wide in search of their
ultimate burger. Some of their favorites
can be found on the menu, in addition to
creative selections for the more adventurous burger aficionado.
Walking into the restaurant, guests are
greeted by a playful cow mural spanning
the wall of the dining room. An oversized
chalkboard shows the daily specials including the Burger of the Week and Shake
of the Month. While the restaurant is sleek
and shiny to look at, it’s the burgers that
garner most all of the attention.
The Zinburger is a staple; the signature
burger of the restaurant. Certified Angus
Beef sits atop a fresh bun, draped with
Manchego cheese and Zinfandel braised
onions. Zinburger has seven signature
burgers to choose from or guests can go
solo, getting creative and building their
own burgers from a selection of nearly
20 toppings, such as Maytag blue cheese,
smoked mozzarella, roasted peppers, fried
egg, or truffle aioli. Even though Zinburger is a carnivore’s dream, it’s not an herbivore’s worst nightmare either. A variety of
salads add to the mix of selections, such
as the Roasted Chicken Salad with organic
greens, pomegranate, Marcona Almonds
and goat cheese vinaigrette.
While the main entrees are deliciously
tempting, a meal at Zinburger wouldn’t
be complete without a shareable order of
hand-cut sweet potato fries, zucchini fries,
or double truffle fries. The dessert menu
features old-fashioned delights such as
hand-dipped milkshakes, floats or slices
of banana or chocolate cream pie.
As an important component of the Fox
Restaurant Concepts culture, the wine
selections at Zinburger are thoughtfully
chosen by Corporate Sommelier-Partner
Regan Jasper, to complement the food
selections. Both wine and beer are meant
to be paired with the unique selection of
burgers and whether it is a great class of
Merlot or Zinfandel, one can’t go wrong
with the restaurant’s affordably priced
wine list.
No matter the occasion, Zinburger offers something for everyone. Energetic,
modern and fun, it is a lively concept that
centers on the American staple gourmet
burgers and, again, the unique pairing of
this time-honored sandwich with carefully
selected wines.
Zinburger is located at Biltmore Fashion Park, 2502 East Camelback Road. For
more information, call (602) 424-9500 or
visit www.foxrc.com/zinburger.html
8•
VOICES OF THE CORRIDOR
W
Are We Truly What We Eat?
e really are what we eat and
assimilate. Therefore, our
health can be measured not
just by the amount but by
what kind of food we take into our bodies.
In order to change the way you eat, you must
fi rst know what it is that you are really eating. Because eating is so fun and full of pleasure for many of us, we may not realize or be
consciously aware of what or how much we
actually eat.
It is important to remember that this is
not just about a “diet,” this is actually about
your lifestyle. Food is a large part of culture
and tradition, thus making it a large part of
the lives we lead. Realizing that a change in
eating is actually a change in lifestyle will
be helpful.
So, now for the challenge, track your food
intake! This includes everything that passes
your lips, including vitamins, beverages and
condiments. Everything! Make your food
diary for a full week. Once you have your
food diary, take a moment to really look at
what you are eating, the results may be eye
opening.
◆ What to Eat? - This can be best described with one suggestion. Eat foods that
are closest to the way in which they were put
Y
on this planet. It is the processing that robs
foods of their nutritional values and the additives that make foods toxic to the body.
◆ Carbohydrates are not bad! - It is
just what kind of carbohydrates you eat that
can be bad. Fresh vegetables and fruits are
carbohydrates too, and are what should be
the main sources of vitamins; minerals, fiber, and even protein (yes protein) in our
diet. It is the processed breads, chips, white
rice, pastas, cereals, tortillas, cookies, cakes,
anything with white sugar and even most
fruit juices of which you should be weary.
These types of processed foods are actually
dangerous to the body causing great spikes
in insulin levels and clogging the colon.
With fresh vegetables, the active enzymes
actually help your body to digest and give
your body energy for later. Whereas with
processed foods, the enzymes have been denatured and thus these foods end up stealing
large amounts of energy from the body for
digestion and give nothing back! So a large
part of your plate should be vegetables and
some fruit at every meal or snack.
◆ Add vs. Subtract - When beginning
to change the way you eat, just start adding the good things. At each meal, decide to
add a vegetable or a small salad (watch the
dressing). Begin to fill your plate with better
foods and eventually they will take over your
plate. Note that your tastes will also begin to
change. When you eat healthier, your cravings for the sweets and processed foods will
lessen. Just give it a little time. Remember, it
took a lifetime to create your eating habits.
◆ Eat the Good Stuff First - Now that
you have something nourishing on your
plate, eat it fi rst! By eating your vegetables
fi rst you will eat less of the processed stuff
on your plate plus this will help you digest
your whole meal.
Time to Eat or Not? Three small meals
with two healthy snacks a day is much better than over eating only one or two large
meals. And breakfast is a must! Also be sure
to pick a time in the evening after which you
will not eat. The worst thing to do is eat icecream and then go to sleep.
Americans have “super-sized” our portions - A real portion of meat should actually be about the size of a deck of cards.
Vegetables and fruits can be served in onehalf cup portions and at least seven a day is
minimum, but the more vegetables the better. You should feel satisfied and full, but
not uncomfortable at the end of a meal. It
may take a little time to learn this feeling if
By DR. JOHN CASALINO
you are used to eating larger amounts. Make
sure that you are the one who serves yourself
and don’t feel like you have to clean the plate
in a restaurant. Perhaps even box half of your
meal or better before you start to eat. Americans have completely blurred how much the
body truly needs. Eating this way will help
your body function better and will actually
give you more energy!
Yours for better health,
Every Meal Is An Opportunity to Heal
es, food is medicine. We often
take food for granted, and eat and
or drink without really thinking
about what we put into our bodies and how we will ultimately be affected.
The Camelback Corridor includes a rich array
of venues to purchase foods including food
stores, restaurants, and my favorite: the Farmers Market.
The following are 10 of my favorite 20 tips
regarding nutrition and maintaining a health
weight. The next time you shop or plan a meal
out, keep the following practices in mind:
1. Eat foods that are locally grown and
in season - First of all, they taste better than
something that has been on a truck for the past
week (or more). Second, in order to consume
foods when they are most nutritious, they
should be eaten during the season in which
they are grown. Right now during the Arizona
spring, focus on asparagus, and green leafy
vegetables such as kale, spinach, chard, lettuce. Citrus is still a good choice. Watch for
local strawberries that will be showing up in
markets soon.
2. Eat foods that are not processed to
death - If you look at the label on the package, and it lists more than 10 ingredients, put
it back on the shelf. If you do not recognize
the ingredients or if they sound like chemistry
class, put the food back and look for alternatives. A good example is peanut butter, the
only ingredients should be peanuts and perhaps salt. It is amazing what some companies
will add to this simple product.
3. Eat Breakfast - Plan your breakfast.
Many people cut out breakfast either because
they are in a hurry or because they want to lose
weight. In reality, cutting out dinner would be
much more productive. Rather than cutting
out any meal, plan for breakfast and you will
eliminate morning hunger pangs, sugar cravings and low blood sugar.
4. Watch what you are drinking - Many
people don’t realize that drinks can be full of
empty calories. Soda has no nutritive value at
all and is full of sugar and chemicals. Diet soda
is even worse as it has even more chemicals
and sets you up to crave sweets. Other drinks
such as fruit juices, alcohol, soda, lattes, milk,
all are full of calories, so be careful.
5. Pack your lunch - If you buy your lunch
each day, you are eating one meal out of three
in which you have no control over the ingredients, caloric content, preparation, portion size
or freshness. Wow.
6. There are not really bad foods unless
you eat them all the time - We tend to label
foods as either good for you or bad for you and
sometimes cut out entire food groups that we
perceive as unhealthy. However, we need fat in
our diet, we need carbohydrates and we need
protein. So, while donuts are not that good for
you, in reality, if you really love them, eat one
once in a while.
7. Exception to the above - Grease laden
fast foods. I guess if you adore fast food, one
a month is not the end of the world, but if you
never go there again, you will be healthier for
it.
8. Try something new - Check our some
new recipes, try a food you have never eaten,
rethink your menus and try a new grocery store
or farmer’s market. There is a farmers market
at Town and Country Shopping Center every
Wednesday from 10 am – 2 pm. It will bring
you new motivation to eat more healthfully.
9. Eat mostly vegetables and fruit - Vegetables and fruits along with whole grains, small
portions of protein and then small amounts of
everything else is the ideal diet.
10. Plan ahead - You know you are going
to come home from work hungry. It is a given
that you will eat dinner tonight and lunch tomorrow. Plan for your meals and have something healthy on hand. Stock your refrigerator
and pantry with healthy foods that you like.
You can also make meals ahead of time and
freeze them in meal-sized portions.
Ann Rea is a licensed Acupuncturist (L.Ac.)
with a Masters Degree in Oriental Medicine
from the Phoenix Institute of Herbal Medicine
and Acupuncture (PIHMA). Additionally, she
is a nationally board certified Diplomat in
Acupuncture with the National Certification
By ANN REA LA.c.
Commission for Acupuncture and Oriental
Medicine (NCCAOM). Chinese Medicine includes Acupuncture, Chinese Herbal Medicine
and nutritional and life style coaching. If you
have questions about a specific health condition or just want to stay healthy, please call
Harmony and Health Acupuncture with questions or to arrange an appointment at (602)
955-5444 or visit www.atttainharmony.com.
9
SPECIAL CONTRIBUTION
Eat to Live, Eat With Others to Live Well
D
uring day light hours, I eat to
live.
Food is fuel and I want to
“gas up” and get on my way as
fast as possible. I’ve got things to do! So, I
have a cup of coffee in the morning and start
my day. When I’m feeling low on energy, I
rummage in the refrigerator for something
to consume. I might nuke some leftovers, or
eat out of the yogurt carton. Often I just grab
a banana, a piece of cheese or a tomato. I
resent having to interrupt my activity to eat,
but I know the human body requires sustenance to survive and function, so I stop to
put something in my mouth.
I never pay attention to all the published
studies linking food to disease or disease
prevention. They are way too confusing. Eat
lots of this. Don’t eat that. Often the findings are reversed, the study flawed or the
results statistically insignificant. Moreover,
my skepticism is always raised when I notice
a study touting the health benefits of a certain food was funded by the food producers
group.
Even so, I must admit that when it comes
to food, things have changed, because food
is getting blamed for all kinds of health
problems. Giving a dinner party was once
easy and fun. Invite the guests, cook the
food, pour the drinks, and eat the meal in
good company. Now, it can be a nightmare.
Invite ten guests for dinner and ask for any
dietary restrictions and you get a challenge
a professional chef would have trouble han- digest without causing a visit to the emerdling. It happened to me. One guest was veg- gency room or a therapist – thus avoiding a
etarian, another lactose intolerant. One was potential law suit that may not be covered
allergic to shrimp, nuts, garlic and onions. by my homeowner’s insurance. The comOne needed a gluten free meal and another pany was grand, so the party was a success
in spite of the crazy
was dieting and requilt menu.
quested “no carbs,
Food is meant to
During the day,
please.”
I eat to live. But
I expected one
be served up with a
come dinnertime,
or two minor curbs
large dollop of good
food takes on an
to my culinary efconversation and a
entirely
differforts as I planned
generous sprinkle of
ent role. It’s more
the menu, but I
than just a means
was unprepared for
empathy.
of sustenance; it’s
all the barriers rea soothing ritual, a
straining my kitchlife affi rming expeen artistry. For the
gluten free guest alone, it’s not just about the rience. I go to the garden and gather fresh
bread. One must remember not to use flour in vegetables and herbs. Over a glass of wine, I
the gravy or breadcrumbs in the meatballs, start peeling, chopping, slicing, marinating,
which can’t be served over the wheat pasta, sautéing, and stirring until the entire kitchen
anyway. What could everyone eat? The only is filled with such wonderful aromas it alcommon food turned out to be a tossed veg- most makes me drool.
Then I serve it up for the two of us, and
etable salad with no croutons, cheese, nuts or
onions and no garlic or cream in the dress- often for more. Eating together is a way to
connect. Eating together fills the belly, stiming.
Rabbit food!
So I served multiple choices, buffet style, ulates the brain and warms the heart, all of
all in separate serving dishes with little which provide greater satisfaction than just
signs, “gluten free,” “non-dairy,” “low-fat,” fueling up. There’s something about sharing
“vegetarian,” “low-sodium,” “carb free,” etc., food that beats dining alone. Sitting at a table
etc. I refused to list the calorie count! I’m not for one is never pleasant, no matter how delisure the food selections all went together. cious the gourmet meal. That’s because food
Nevertheless, everyone was fully informed, is meant to be served up with a large dollop
and all could dish up some food they could of good conversation and a generous sprin-
By BARBARA LAMBESIS
kle of empathy. While the day’s woes and
triumphs are described, schedules agreed to,
household affairs discussed, and the sauce is
being mopped up by crusts of crunchy bread,
there is nothing more rewarding for the cook
then to receive the ultimate praise.
“This is really good, honey.”
“Yeah, it really is.”
Barbara Lambesis is a retired business owner and author of the humorous satirical novel,
Brothers of a Band. All revenue from book
sales is donated to wounded warrior programs and music education for Arizona kids.
She can be reached at [email protected].
10 •
On The CAMELBACK CORRIDOR News • SPRING 2012
COVER STORY
A
s it pertains to the culinary
world, the above/right two
words are of paramount importance. For starters, if the food
you eat at a chosen restaurant isn’t relevant to the venue — or the times, why
go there in the first place? For example
a pizza palace also serving crepes or
perhaps your favorite Mexican eatery attempting to promote sushi as well? Exaggerations for sure but you get the point.
It’s not relevant — at least for most.
As for consistency, I knew a once
successful yet frenetic restaurateur who
owned a popular upscale Italian eatery. It
was quite the popular place but strangely enough, the owner kept changing the
menu — over and over, enough so that
patrons could never hone into a favorite
dish. Inconsistency helped to cook his
goose in a manner of speaking. Conversely, a favorite Corridor restaurant
that will remain nameless….(ok, not; it’s
Hillstone or Houston’s), serves a hamburger I’ve followed since they’ve been
in business. I believe its cost began at $7
a dozen or more years ago. Today that
very same burger hovers at $16. Same
size, same condiments, same choice of
a side, same phenomenal taste. I once
swore that if and when it went north of
$10, I’d quit ordering it. No such luck.
Why? One word: Consistency.
One CEO of a wildly popular Valley restaurant organization commented
that he received near hate mail from
some customers when it was decided to
scratch a few items off their busy menu.
If you haven’t already discovered, the
Valley is kind of a big “test kitchen” if
you will. Concepts come and go with the
wind as do individual culinary creations.
We’re a fickle lot. But as time marches
on, don’t we always pine to return back
to the restaurant(s) that are both relevant
to our times and consistent with the food
they serve us?
Change also is very much part of the
culinary vernacular. In this year’s CORRIDOR EATS 2012 edition, we again
have seen significant change — both
positive and negative, along our own
Restaurant Row. By change, I’m referring to the many restaurants that have
vacated the scene for any number of
reasons yet being replaced by as many
new eateries. Each and every year this
same story plays out along Camelback
Road, but certainly it is not unique to our
area alone. During your travels, I’m sure
at some point you drove to or called a
favorite restaurant for reservations, only
to see an empty space or hear the ubiquitous telephonic announcement, “This
number is no longer in service.” Rats,”
you might say, or something more caus-
tic.
Lately I’ve been pining for yogurt late
in the evening. While aware of a few locations along the corridor, I don’t live in the
general vicinity. The other day I travelled
to three separate upscale serve-yourself
concepts near my home; all three were
shuttered.
Yet as the carousel moves along, it
drops off and picks up.
This year we’ve seen the collapse
of several Corridor eateries, including
Morton’s the Steakhouse, McCormick &
Schmick’s Seafood, Deemo’s American
Grill (all located in the promenade of the
Camelback Esplanade), Spasso’s Pizzeria & Mozzarella Bar and the ghastly
Souper Salad (the latter two at Town
& Country Shopping Center), Quiznos
Subs and perhaps a couple more unremarkable eateries.
At the positive end of the spectrum,
the Corridor is now home to Black Chile
Grill at Biltmore Fashion Park, Italian
Restaurant — Christopher Bianco’s return back to his roots at Town & County,
North at 40th Street & Camelback Road,
to name a couple. Another restaurant
and new to the Valley, Del Frisco’s Grille,
is planning a summer opening at the
Camelback Esplanade.
This year’s EATS 2012, talks a little
bit more in detail about some of the new
eateries that plan a Corridor debut.
Moreover, you’ll find several articles
and vignettes on noted and “relevant”
culinary concepts located here and in
some instances, other areas of the Valley. Moreover, we again present two very
worthy-of-note pages: a) 2012’s Dining
Guide — where most all current Corridor-area eateries are listed along with
price guidelines and addresses plus the
always eye-opening Triumphs & Tragedies – where OTCC News has tracked
nearly every restaurant that has come
and gone (relevant vs. irrelevant) since
the paper’s inception in 1990. It is quite
a read. Restaurateur-wannabes might
ponder this page before making a leap
into the cutthroat culinary world.
Enjoy the read. Remain relevant and
consistent in both your dreams and today’s culinary reality.
Mangia.
— Bruce G. Levitta
11
CORRIDOR EATS - 2012
L
A Prime Directive: The Wow Factor
ong, long ago — some might refer
to it as the Ancient Days, American steak houses were hardly
what one might refer to as upscale, posh, ritzy or high-end.
Spending much of my young adult life
in Paradise (read Honolulu, Hawaii), most
of our so-called steak houses were the
ubiquitous surf & turf concepts. They were
casual, friendly and food was at best moderate. Offsetting that was its relatively low
cost. There was one unique Waikiki “steakhouse” coined Mike’s Grog ‘n Sirloin. Here,
depending upon your order, a server would
plunk down a raw piece of sirloin on a plate.
In turn, you’d go to a community grill, mingle with the crowd — cocktail in hand, and
cook, or try to cook your own steak. Fun?
You bet. Costly? About four bucks less the
booze. Other places such as Chuck’s Steak
House, The Chart House and Buzz’s Steak
House were a bit more advanced. They’d
cook your steak and seafood for you. And
you’d pay a bit more. Most all of them had
the omnipresent and ever-popular salad bar.
Then there was the true elite steak house
of the times called Reuben’s Kahala, part
of the long-forgotten Reuben’s chain. This
swanky eatery was located in a posh section of Honolulu — Kahala to be precise and
stood out for a number of reasons: wait staff
wore tuxedos, linens adorned the tables, china was used instead of cheap ceramic plateware and the ambience was soft with dimly
lit booths in plush and muted surroundings.
Moreover, this eatery offered a more elaborate and appealing menu. Yes, it was pricier.
I distinctly recall a favorite meal there: two
(yes two) Australian lobster tails, baked potato and salad with a chilled fork: $6.95. Absolutely fact. The year was 1972. Today, one
Aussie tail will cost a tank of gas — presuming you drive a Prius. You get the point.
Fast forward four long decades to the
Valley of the Culinary Carousel. Today our
metroplex is rife with upscale, high-end
steakhouses, including Ruth’s Chris, Flemings, Mastro’s Steakhouse, Morton’s the
Steakhouse*, Capital Grille, Modern Steak,
J&G Steakhouse, Michael Dominck’s Lin-
By Bruce G. Levitta
coln Avenue Prime Steakhouse and Donovan’s Steak & Chop House. Whew. And that
is just in Phoenix and Scottsdale.
The focus of this article is on one of the
preeminent Valley beef palaces in our own
backyard — Donovan’s. Since its debut in
2005, it has set the bar for others to follow.
Directing your attention only to the
Camelback Corridor, it was Ruth’s Chris
Steakhouse and her national chain’s sizzling
butter-soaked steaks that fi rst came on to the
scene at 22nd Street and Camelback Road,
followed by another major chain entity,
Morton’s The Steakhouse at the Camelback
Esplanade (*this location shuttered its doors
zona and San Diego, California.
From the initial build-out through its debut and to this day, I’ve had the privilege of
becoming friendly on a business level with
one of Donovan’s founding partners, Tony
Subia. Low key and without the need to focus on personal publicity, he graciously sat
for this interview.
Asked how Donovan’s is relevant today
considering the plethora of like culinary
venues in such a truncated area, he quickly
mentioned but one word. Consistency. He
then elaborated, “It has to be remarkable
consistency. There are plenty of restaurants
that are consistent; consistently good or bad
this past February). Next was the Capital
Grille national chain that moved into the
Biltmore Fashion Park. Somewhere during
that time period, San Francisco restaurateur,
Ann Harris, attempted a Phoenix version of
her bay area eatery — Harris’ Steakhouse
at 3101 East Camelback Road. It didn’t last
long. Donovan’s Steak & Chop House — a
“non-chain” high-end steakhouse with a
home base in San Diego, eventually laid
claim to the spot, debuting its Valley location late January, 2005. It is safe to say that
Donovan’s — a partnership driven business,
is one of the preeminent steakhouses in Ari-
— even mediocre. For me, we always need to
be exceptionally or remarkably consistent.”
“Sometimes you miss the mark because
utopia isn’t always attainable,” said Subia.
“Utopia isn’t an attainable entity. There are
numerous reasons for being successful. Utopia may not necessarily have anything to do
with that.”
But enough transcendental philosophy.
There are several factors why Donovan’s stands apart from the pack. “Price and
quality are measured together,” said Subia.
“There is something to be said about quantity as well — visual quantity. He is refer-
ring to what is on the plate. If you’ve eaten
at one of the other Corridor steakhouses,
more than likely your good looking piece of
beef comes to you on a plate with….nothing
but garnish. Everything else is a charged-for
side dish. At Donovan’s, beside the entrée,
a potato and vegetable is part of the entrée.
“Your eyes fi rst focus on the plate and is perhaps the most important sensory moment in
the dining experience,” commented Subia.
“The visual effect also must be backed up
by great taste!”
Another factor is the use of prime beef.
Subia suggested that some steakhouses in
town might skirt the issue of using prime
beef due to its spiraling cost. He said with
beef costs so high, it is almost a necessity at
times to raise prices but not at the expense
of cutting back on quantity or quality. “A
10-ounce steak is still a 10-ounce steak,”
said Subia. “There are subtle ways to make
up for price increases without sacrificing
quality or quantity”, he said. “We won’t try
and sell you a $5 bottle of table water yet
our staff may try to suggest a wine selection
should you be seeking [wine] recommendations.”
Still another factor is vital and that is service. Donovan’s excels in that department;
utilizing a team approach for each table,
consisting of a captain, back server and server assistant. All of them are watched over by
floor management, led by General Manager
Jennifer Hazard — one of few female executives in the high-end steakhouse market.
All of the above is then wrapped up into
what Subia refers to as the “wow factor.” “To
me, our relevance in this market comes down
to consistency and the wow. It is imperative
to wow guests when they least expect it and
to give them the entire package.”
Donovan’s Steak & Chop House has locations
in Phoenix (on the Camelback Corridor), La
Jolla and downtown San Diego. New to their
playbook is Donovan’s Prime Seafood, also
located in downtown San Diego. For more
information, visit donovanssteakhouse.com and
donovansprimeseafood.com.
For local reservations, call (602) 955-3666.
12 •
CORRIDOR eATs - 2012
Irreverently Relevant
I
t might be said that advertising is a game
changer. That certainly holds true in politics. It’s as if cartloads of money slated
for political purposes buys votes and
well, elections. As if? Rather, it most certainly
does.
The recent HBO film Game Change, a twohour visual diatribe of former political sweetheart Sarah Palin, who was tapped to be the
vice presidential candidate for Senator John
McCain’s bid to win the presidency, laid it out
perfectly. When Palin’s character (played by
the wonderful Julianne Moore) asked her campaign manager, Steve Schmidt (brilliantly protrayed by Woody Harrelson), why they weren’t
campaigning in a certain city, Schmidt’s character shot back, “Because [our opponent] has
five times more money than we do earmarked
for that city.”
In business, advertising can certainly be a
game changer. And it works both ways. Two
years ago, some of the millions upon millions
of dollars spent on Super Bowl commercials
alone helped certain companies that participated. Remember the all-too cute Volkswagen
spot with the young child dressed as Darth
Vader, trying to will a vehicle to start? Priceless and extremely successful. Last year’s
spots were for the most part, pretty darn boring. But then again, to some company presi-
By Bruce G. Levitta
dents, boring, dull, lackluster, drab and plain
sells in certain parts of the country.
Conversely, there are companies that think
out of the box. Some, way out. They can be
found both nationally and locally in our own
back yard.
And there are businesses that don’t advertise at all for any number of reasons. One is of
course money. Without it, advertising won’t/
can’t happen. Resting on laurels is another
excuse why some businesses don’t advertise.
“We’re doing so well, there is no need to advertise,” a company executive might espouse.
Indeed a dangerous philosophy.
Back to out-of-the-box thinking, one local
company in town makes its mission to advertise in a most irreverent fashion, be it in print,
on billboards and even with its employees uniforms.
You’ve no doubt seen some of their slogans;
“Legalize Marinara,” “Pizza, Not Politics,”
“For Spacious Pies,” “Pitchers Need Catchers,” “Don’t Pass This Joint,” “Olive You, Will
You Marinara Me?,” We Are Athletic Supporters,” It’s Just Oregano, Officer,” “Nice Haboobs” and many others. In fact, the last reference was for a campaign where they raised
over $13,000 for breast cancer charities. These
irreverent, effective and successful ad phrases
— and so many more, are the brainchild of
the company’s
owner, Mark
S. Russell and
his advertising
branding colleague, Gary
Tarr. Russell
is the founder
of Oregano’s
Pizza
Bistro. Also one
not to take
himself too
seriously, he
fondly refers
to his title
as “Cheese
Executive
Officer.”
“We’ve got to keep reaching outside the
box, be relevant in today’s market and not take
ourselves too seriously,” said Russell.
To be clear, with his pizza empire now at 12
units in Arizona and with much further growth
ahead, Russell is dead serious about the way
his operation is run — in every aspect of the
business. It is safe to say he is the poster boy
for a hands-on restaurateur.
Today for this interview, Mark Russell is a
bit melancholy. He soon will say goodbye to
his very
first Oregano’s location in Old Town
Scottsdale that debuted back in 1993. Yes,
while that landmark building will soon no longer house an Oregano’s, it is simply moving to
newer, even funkier digs less than 600 yards
away. And it has parking! That, in and of itself,
was the rationale for moving. “Guest convenience is but one vital element in the business,”
said Russell. He alluded to the fact that park-Irreverently Relevant, Continued On Page 14
13
An Exceptional Evolution
D
o hotel restaurants get a bad rap? It
certainly depends upon one’s own
point of view. There is a segment
of society that perceives a hotel
restaurant as nothing more than an amenitiesdriven venue attached to a place where guests
sleep. Mediocre food is prepared by staff
cooks, cuisine is marginal, service may be
perfunctory at best and the restaurant’s ambience nothing noteworthy. There are a plethora
of them across the globe, including here in the
Valley of the Ever-Evolving restaurant scene.
Conversely, the opposite holds true where
great pain and expense has been taken to create
a restaurant within a hotel that stands far apart
from the norm. Cuisine is carefully thought
out and supervised by experienced executive
chefs, menus are created to tantalize, excite
and whet the guest’s appetite, service is top
notch with an ambience designed for comfort,
style and in many instances, muted elegance
or sophistication. They are what one might call
“destination restaurants,” where locals seek it
out and become loyal patrons — along with
guests who are staying at the hotel and wish to
have memorable dining experiences.
T. Cook’s at the Royal Palms Resort and
Spa fits the above second paragraph definition
like a glove. Yet it didn’t come overnight.
Valley long-timers may recall when the hotel
was simply named Royal Palms Inn. Unique onto
itself, the property was built in 1929 as a summer
By Bruce G. Levitta
retreat for financier Dewide seek out this culinary venue — due to
los Cooke. When
its obvious delectable
it became a hotel
decades later under
— and sometimes darthe Royal Palms
ing culinary creations
Inn banner, their
and from the man who
“signature” restaumakes it all happen.
rant was the Orange
That would be
Tree. The word sigExecutive Chef Lee
nature stretches the
Hillson. An awardbounds of imaginawinning chef with
tion. Suffice it to say
accolades too numerwhile it was a popuous to list, suffice
lar eating and dancit to say at just 43
ing venue, one might
years of age, he has
easily define it as an
amassed an experiamenities-driven averence of a lifetime
age culinary house.
from working in
Fast forward to the
his native London,
late 1990’s and with
England to the U.S.
a multimillion-dollar
East Coast and for
restoration, the swanky
the past 11 years
Royal Palms Resort and
in the Valley at
Spa debuted with their
T. Cook’s. He’s
signature restaurant, T.
appeared on teleCook’s.
vision on Food
Le e H ill so n
It is acclaimed both
Network’s Iron
f
he
C
e
tiv
E xe cu
locally and nationally
Chef America,
for its seasonal ingrehas cooked meals for the likes of Presidients, skilled execution and intimate sur- dent George Bush, Barbra Streisand, Princess
roundings. And its popularity is far from just Diana, Richard Branson, Billy Joel and many
reserved for the hotel guests. Patrons far and other luminaries, dignitaries and celebrities.
The words “ego” and chefs” are many
times synonymous with one another. Take
celebrity chef, restaurateur and businessman,
Gordon Ramsey. Some think his ego is as tall
as the Empire State Building. As a matter of
fact, Chef Hillson worked and lived with the
always-frenetic Ramsey when they both were
starting up the proverbial food [read chef]
chain. “As chefs back then, we had no money
so we basically rented a flat and slept in bunk
beds,” recalled Chef Hillson.
The point here is that Chef Hillson is loathe
to think he has that type of ego. “I am one of
the least egotistical chefs one will meet,” he
said with humility. That said, when it comes
time to practice his craft in the kitchen, he is
known as a babysitter, father and big brother
to his staff but a tough disciplinarian. In interviews, he often says, “If someone screws up,
their brother, sister, mother, father and grandparents won’t escape the wrath of my vocabulary!” Asked if he has gotten physical in the
kitchen. He laughed and simply said, “Not
anymore.”
When asked what draws people to savor his
cuisine, again with humility, he responded, “To
be honest, it is my crew. I like to have fun in
the kitchen. At the end of the day, any awards
and accolades are because of my talented and
trusted crew.” He said one of his credos is “I’m
-Business Vignettes, Continued On Page 14
14 •
O n T h e C A M E L B A C K C O R R I D O R N e w s • s pri n g 2 0 1 2
CORRIDOR EATS - 2012
-’T. Cook’s,’ Continued from page 13
-’Oregano’s,’ Continued from page 12
ing was a big issue. Guests simply couldn’t get
in and out of the restaurant off of perennially
busy Scottsdale Road in Old Town.
Russell fondly recalls his first advertising
slogan, “Chicks Dig It.” Asked the relevance,
he responded, “There were just so many women who started coming into the [Old Town
Scottsdale] restaurant!”
Russell and his branding/advertising man,
Tarr, use both today’s current events and pop
culture to help guide their thoughts to a particular ad campaign. “We ask ourselves — what
is relevant today in current events and even the
political or celebrity climate,” said Russell.
Advertising isn’t a science. At times
they’ve stumbled or even received flack over a
certain slogan. “Though some campaigns may
be touchy to some, society needs to find the
humor of today’s events,” said Russell. “Obviously we do our best to tread lightly upon certain subject material that may not be appropriate. In the end, we try to give them something
they can relate to.”
The move in Old Town Scottsdale has been
two years in the making with the total refurbishment of their new structure, formerly the
home of the once renowned Avanti of Scottsdale.
“After 20 years, guests needs have
changed,” said Russell. “While we still have
long waits, this [new] location needed new relevance, hence the addition of booths and lots
or relatable character.”
Asked how today’s social media has im-
pacted the operation, Russell said it does in a
positive way as he always listens to his guests.
“It gives us almost immediate feedback —and
in such a fashion we’re able to hear from them
and take their responses into consideration,
sometimes very quickly.” He cites but one example: “In December we made some changes
to our menu. Because of my passion for the
business, I felt a certain few menu items didn’t
meet Oregano’s expectations and standards. I
yanked them. All of a sudden we start receiving all these social media blasts with such
comments as, ‘What the hell are you doing,’
‘What’s up? I love[d] that dish!’” Russell said
they have more than 12,000 Facebook fans.
As for the growing Oregano’s empire, last
year they opened a new location near the Paradise Valley Mall. Their latest restaurant is in
Tucson and yet another is going into South
Tempe this summer. In total, there are nine in
the Valley, two in Tucson and another in Flagstaff.
Back to Russell’s omnipresent, hands-on
approach, he admits sometimes it is a bit too
much. “I’m 100 percent hands-on, in everything, from food, marketing, build-out and
design to giving motivational speeches to our
frontline staff.” Okay, why? “I just can’t sit
back and watch from the sidelines. It’s in my
heart and I love it.”
How much more relevant can you get with
that statement?
OTCCN
feeding the guest, not my ego.” Another motto service create the total experience package,
he lives by is, “Cooking from the heart.”
positioning the restaurant as truly destinationCuisine at T. Cook’s might best be defined driven.”
as Mediterranean-inspired cuisine infused
What might be the biggest accolade that
with authentic flavors with cues from French, can be given,? Chef Hillson responded, “The
Spanish and Italian cooking, presented in fresh biggest compliment a guest can pay us is to
and new ways. “I want T. Cook’s to reflect a become a return patron.”
more simplistic style so I can let the flavors
And that seems to be working just fine.
speak for themselves,”
said Hillson.
Chef Hillson relishes
the challenge of creating
The words “ego” and “chefs”
dishes with a tantalizing
twist, sourcing astoundare many times synonymous
ingly flavored ingredients
with
one
another.
Take
in his commitment “to be
celebrity
chef,
restaurateur
more in touch with what
and businessman, Gordon
we use and keep the earth
greener.” He believes that
Ramsey. Some think his ego
a “chef cooks from the
is as tall as The Empire State
heart while a cook cooks
Building. As a matter of fact,
from his wallet.” That is
Chef Hillson worked with and
not an egotistical comment, rather a rather plain
lived with the always-frenetic
and simple fact.
Ramsey when they both were
While some might perstarting up the proverbial
ceive T. Cook’s as pricey
and out of the reach of
[read chef] chain. “As chefs
the every day diner, Chef
back then, we had no money
Hillson pooh-poohs that
so we basically rented a
notion. “The restaurant’s
flat and slept in bunk beds,”
price points are moderate
and comparable to that of
recalled Chef Hillson.
any upscale Valley eatOTCCN
ery. Moreover, the charm,
ambience and impeccable
15
A Key to Culinary Success: Relevance and Consistency
Executive Chef Jeremy Pacheco currently practices his trade at the landmark Lon’s at
the Hermosa restaurant on the grounds of the
beautiful Hermosa Inn & Resort. At a mere 34
years of age, he has accomplished much. It is
hard to believe yet he is a 9th generation native of Arizona. His family runs a cotton farm
in Marana, Arizona northwest of Tucson.
The award winning, multi-talented, yet
humble chef — humble being the operative word among this upper-tiered category
where so many executive chefs have egos as
tall as…well, you get the idea, currently is the
Number One man behind the magic of Lon’s.
He arrived there about two years ago after a
long five-year stint in Sin City, aka Las Vegas,
working for the Wynn Las Vegas in a variety of
upper tier chef positions. Previously, he spent
over seven years closer to home at The Phoenician Resort. He is a graduate of the Scottsdale Culinary Institute and has amassed numerous culinary awards and accolades. On
the Camelback Corridor News posed a few
questions to this seemingly affable chef.
What led you to the kitchen?
Early on, I’d be out in the cotton fields pulling weeds for minimum wage in the bowels
of the summer. This certainly wasn’t for me.
At 16, I began washing dishes and somehow
the restaurant business got into my head. It
eventually led me to culinary school and from
there a series of positions working up the proverbial ladder to where I am today.
So many Executive chefs today have egos
taller than skyscrapers, where it would apThe most important
pear it is more
element in a restaurant is
about “them”
consistency. If we are not
than their food.
consistent, we fail. ConSome are worse
sistency for us is a high
than spoiled cequality product. From
lebrities. And
time to time menus will
you?
change and that is a givI’m not the
en. But if people know
guy with the
they can come here and
flashy ego coneat a great salad, steak,
stantly promoting
piece of fish prepared
myself. Rather, I
with the highest qualpromote the resity ingredients on a
taurant. I want to
consistent basis, they
let people know
will keep coming
what we are doback. And there’s the
ing and that we’ve
relevance. Simply
got the best food
put, relevance is to a
in town. Being a
large degree equates
superstar performto consistency. Sering on Food Netvice also has to go
work is not me. I’d
hand-in hand and
rather be in my own
blend harmoniouskitchen every single
ly. I could cook the
day. What I also do is
greatest food in the
promote my kitchen
entire world, but
crew. They are signifif service sucks,
icantly integral to the
we’ve failed.
success of Lon’s. We
heco
all have a great thing
Explain your
f Jeremy Pac
Executive Che
going.
style of kitchen
management.
How do the words relAre you passive or aggressive, maybe a bit
evance and consistency play out with your of both?
modus operandi?
I try not to be a micro-manager. I am
strong in delegating. There’s way too much
going on to personally deal with each and every element. Fortunately I have a great team
both in the kitchen and the front of the house.
As for any outward attitude, I am pretty evenheaded. Of course there are times when I do
lose my cool but don’t get worked into lather
unless there is a real significant issue. While
it might be fun to ‘let loose,’ it really isn’t me.
Back in the day, chefs could get away with a
lot of nonsense but not so today. I try to stay
calm through the madness of it all.
How do you, your style and the restaurant
maintain its relevance in such a crowded
Valley culinary scene.
Look at where we’re sitting, on the most
beautiful restaurant patio in town! We’re always keeping up with what is occurring in
the industry. Oddly enough, so-called Street
Food is hot now. No, we’re not going to have
Lon’s Street Truck anytime soon. That said,
I bought a caldron to cook some of that same
food right here on the patio.
We are constantly working on new promotions both at the restaurant and our Last
Drop lounge. If we can get 50 people a night
to come here for happy hour and get $2 sliders
or Pork Belly tacos, they’ll think that’s cool
and more than likely come back for dinner. If
we are not consistently coming up with new
ideas, whatever relevance we have will go out
the window.
OTCCN
16 •
SPECIAL WELLNESS CONTRIBUTIONS
M
exican restaurants are as indigenous to Arizona as seafood
eateries are to the Northeast. On
its surface, adding yet another
south-of-the-border restaurant to our Valley’s
already crowded scene might seem to be redundant. But one particular upscale Mexican
concept that debuted only last May along
the Camelback Corridor is not your gardenvariety burritos and beans joint. Customarily
the words “upscale” and Mexican aren’t often
used in the same breath. Not so with the chic
Black Chile Grill at Biltmore Fashion Park.
Previous press information describes the restaurant as an “original concept featuring traditional and favorite Mexican dishes as well as
“nuevo” Mexican interpretations. It’s a modern, stylish restaurant that serves up a hip twist
on traditional Mexican cuisine.”
Let’s explore a bit more. In order to understand the rationale behind Black Chile Grill,
one must first follow who’s behind it.
Partners and long time friends, Jason Merritt, 48, and Michael McDermott, 45, are the
brains behind this and many other familiar and
restaurant entities.
It was McDermott who sat for this interview. His partner, Merritt, headquarters in
Minneapolis.
Their culinary resumes are a dizzy read.
An attempt will be made to truncate the vast
amount of experience the two have notched
under their rather youthful belts.
Mainly Modern Mex
Michael McDermott (L) and Partner Jason Merritt
After graduating from their respective colleges in Minnesota, where Merritt attained his
BA degree and McDermott with both a BA and
MBA, both fellows set their sites on the world
of restaurants.
It didn’t hurt that McDermott’s father Marno was a pioneering restaurateur, responsible
for bringing Mexican food to the Midwest.
He founded Chi-Chi’s in the 1970s, amassing
more than 250 locations around the country.
Eventually he helped found Two Pesos Mexican Grill and Fuddruckers.
“I grew up around the Mexican food industry my whole life, so it seems,” said McDer-
mott.
Both young partners first got their feet wet
developing and operating Juice Island, Inc., a
popular concept back in the day when juice
bars were all the rage.
At some point in the Valley, the partners
formed McDermott Restaurants Inc. that included a recognizable name, Sushi on Shea
– a wildly popular eatery. They also created
Sushi on Mill and Saki’s — which eventually
evolved into yet another well-known culinary
concept, Kona Grill. Merritt was the Chief Operating Officer and McDermott the founder,
Chief Executive Officer and Chairman of McDermott Restaurants, Inc.
Both men’s fathers grew up together in a
small town in Minnesota, recalled McDermott.
Always the one with an eye towards culinary
concept creation, McDermott needed someone
who was more methodical and operationally
oriented. That would be Merritt. Their partnership hit it off instantly and as you can readily
see, both men have been at it non-stop. One
almost needs to take a breath when talking
with the hyperactive McDermott. His brain for
making culinary concepts never seems to be
idle; there apparently is no turn-off switch.
McDermott’s rationale for creating his sushi bar concepts was indeed...well, a bit selfserving. “I have loved sushi so much, I said
to myself, if I could just open a sushi bar, I
would then be able to eat sushi for free!” What
followed was his first sushi bar, Sushi on Shea.
“At first I didn’t think it was going to work,”
recalled McDermott. We opened in the summer and it was a bust. By the following November, it was voted the best Japanese Restaurant in Phoenix.”
By Vincent G. Bartoli
Kona Grill’s success is well known and
documented. At some point in time, McDermott left that company after it went public,
while Merritt stayed on as an operational vice
president.
Merritt then secured the rights to the everpopular Paradise Bakery in Nebraska and
Utah. Asked how he ended up in Nebraska, he
simply said, “I think I need some therapy!”
There’s more but for the sake of space, let’s
fast forward to the here and now and Black
Chile Grille.
Though McDermott knows his way around
the Mexican food scene, he was asked why
such an elaborate undertaking in a metroplex
rife with this type cuisine. “I wanted to create something along the lines of a Houston’s/
Hillstone-type feel yet with Mexican food and
without the typical south-of-the-border ambience,” he said. “I wanted it to be more sophisticated and a repacked version of a Mexican
restaurant both from cuisine and décor points
of view.”
As for the menu, again it’s not one of those
several page spreads with [Mexican] combos
on the back end. “Ours is simple. We believe in
doing a few things very well,” added McDermott. “It works in that everyone who comes in
finds something they like to eat.”
At Black Chile Grill, there are some interesting menu surprises. Like meat loaf for
example. Or barbecue ribs. In the mood for
a hamburger? “We’ve been told by customers that our burger is one of the best in town,”
prided McDermott. Again, something for everyone or anyone.
And then there is tequila. Excuse me. All
one hundred twenty five of them. Don’t’ expect a list here. Suffice it to say you can order
a shot from as little as $8 or be bold, whip out
the Black Card and order a little Cuervo 250
for $275…..a shot.
McDermott and Merritt are far from over.
Plans already are in place to open more units
(under the name Rojo Mexican Grill in Minneapolis) and Black Chile Grill in Chicago.
Moreover, McDermott said that he also is
eyeballing a fast casual version of Black Chile
Grill this summer in Minneapolis; similar to
what P.F. Chang’s did with Pei Wei Asian Diner. And if that was not enough, he’s looking at
a unique sandwich/salad concept with another
fellow, also in the Midwest.
And finally…….McDermott said, “I’d love
to have another sushi bar. I want to eat more
sushi!”
Give it time. Arigatou gozaimasu.
CULINARY ON THE CORRIDOR 2012
CORRIDOR RESTAURANTS TRIUMPHS & TRAGEDIES 2011-2012
The stretch of pristine property affectionately
known as East Camelback Road — from Central
Avenue to 44th Street, has been dubbed by many
as our own Restaurant Row. This four-plus linear
miles stretch of road is replete with scores of
culinary establishments of nearly every imaginable
cuisine and service level.
Obviously, the Camelback Corridor’s culinary
playing field is — in a word, crowded. That
hasn’t prevented high-profile chains and budding
entrepreneurial restaurateurs from entering the fiercely competitive
fray, even during our continuing economic uncertainties.
From November, 1990, when OTCC News fi rst debuted, through
May, 2012, well over 250 restaurants
debuted along the Corridor. Regrettably
(or not so), an alarming number of them
went “belly up” for any number of reasons
during the same time period. From May
2011 to May 2012 at least nine new
eateries debuted while about the same
number made their final curtain call.
“Who’s in and who’s out?” All you
need do is glance below. To assist you
further, the following legends apply:
(Corridor culinary establishments in operation prior to 1990 do
not appear on this list)
KEY
EATERIES IN RED
OPENED THIS YEAR
EATERIES IN BOLD/
BLUE ARE CURRENTLY
IN OPERATION
Eateries in gray italics are
no longer in business
28 Chinese Buffet
Coyote Springs Brewery & Cafe
Joey’s of Chicago (Indian School Rd)
Peppercorn Duck
Taste of India
32nd Street Bistro
Cucina Raghetti
Kenny Roger’s Roasters
Pico Pica Taco
TAYLOR’S RESTAURANT
40th Street Grill
Cucina! Cucina! Italian Café
Kohnie’s Coffee
CULVER’S BUTTERBURGERS
Kool Hop
Picazzo’s Organic
Italian Kitchen
THE ARMADILLO GRILL
A League of our own
THE CAPITAL GRILLE
THE CAFE (AZ. Biltmore)
ARRIBA
Daniel’s Italian Cusine
Kokopeli Grille
Pick Up Stix
AJO AL’S
DEL FRISCO’S GRILL (opening
late Spring/Early Summer)
KYOTO BOWL
PIZZA HEAVEN
The Downside Grill
La Madeleine French Bakery & Cafe
Pie Zanos Kitchen
The French Corner
L’AMORE ITALIAN
Pizzeria Bianco
The Gold Room at The Arizona Biltmore
La Salsa Fresh Mexican Grill
Pizzeria Uno
The Good Egg
L’il Tee Pee Salsa Bar
Planet Hollywood
DELUX 2GO
Laura’s Kitchen
POSTINO
The Grill at The Ritz-Carlton,
Phoenix (See Bistro 24)
Au Bauchon Cafe
Denali’s Manhattan Dinner Club
Live & Let Live
POSTINO/CENTRAL
THE GRIND
Arnie’s Deli
Dick’s Deli
Lola Tapas
Quizno’s Subs
Arizona Cafe & Grill
Don Pablo’s Mexican Grill
LON’S AT THE HERMOSA
Radio Milano Cafe
The News Cafe
(44th Street & Camelback Rd.)
BABY KAY’S CAJUN KITCHEN
DONOVAN’S STEAK & CHOP HOUSE
LONE STAR CAFE
Red Brick Pizza
Bagels de Lox
EINSTEIN BROS. BAGELS
Lucci’s Pasta & More
Renaissance Café
The News Cafe
(20th Street & Camelback Rd.)
Bagel Nosh
Evita’s
THE PARLOR
Garcia’s del Centro
McCormick & Schmick
Seafood
REVO BURRITO
Bahama Breeze
Revolution Tea House
BAJA FRESH MEXICAN GRILL
Fat Slim’s Barbecue
MAIZIE’S CAFÉ & BISTRO
Ristrasapote
The Restaurant at The Ritz-Carlton,
Phoenix
Bamboo Club
Felsen Haus
MANUEL’S MEXICAN
ROSIE’S IRISH PUB
The Velvet Turtle
Barley’s Brew Pub
Fenix Eatery
RESTAURANT
Rosti Italilan
TICOZ RESTO-BAR
Barmouche
FLAVOR’S OF INDIA
Marco Polo Supper Club
Road to Amador Cafe
Times Square Deli
Benny’s Mexican Food
Florentine’s
Maxie’s World Grill
Roy’s of Phoenix
Todai Japanese Restaurant
Biltmore Grill (Arizona Biltmore)
Franco’s Italian Caffe
Metropolitan Deli & Grill
Sam’s Café
Togo’s
BISTRO 24
Fresh Gourmet 2go
Milano’s
ST. FRANCIS
TOMATOES BISTRO
Bistro America
Fuddrucker’s
Milton’s
Sang’s Thai at 7th Street
TOMMY V’S
Blac A Zoli Grill
FUEGO TACOS
MIRACLE MILE DELI
Scholtzsky’s Deli
Tony Roma’s A Place for Ribs
BLACK CHILE GRILL
FUJI’S BUFFET
Missouri’s on Seventh Street
7th Heaven Eatery
Tuchetti
BLIMPIE
FRANK & ALBERT’S (Az. Biltmore)
Monaco Italian Restaurant
SEASON’S 52
TOKYO EXPRESS
Blue Burrito Grille
French Ambience Patisserie
Morton’s The Steakhouse
Sesame Inn
Tour Les Jours
BLUEWATER GRILL
Good Things Deli & Delites
My Big Fat Greek Restaurant
Shogun Express
Tuscany
BREUGGER’S BAGELS
Got the Munchies
NOCA
SMASHBURGER
TRUE FOOD KITCHEN
Café Express
Georgio’s Ristorante Italiano
Nacho Nana’s Mexican Cafe
Soma Express
TWO HIPPIES BEACH HOUSE
Cafe Soliel
Gourmet of Russia
New Mandarin Delight
SONORA BREWHOUSE
WALLY’S AMERICAN PUB ‘N GRILL
Willi’s Grill
AIELLO’S FINE ITALIAN
Altos
Angelo & Maxie’s
APPLEBEE’S NEIGHBORHOOD
GRILL & BAR
DEEMO’S AMERICAN GRILL
CYPRUS GRILL OF PHOENIX
DELUX
Cafe Sonora
GREEKFEST
Nina L’ Italiana Ristorante
Sotieri’s (see L’Amore)
CALIFORNIA PIZZA KITCHEN
Hamburger Mary’s
Noodles
Carrow’s
HALF MOON GRILL
Nixon’s
Spasso Pizza &
Mozzarella Bar
Windows on the Green
(The Phoenician)
Central Bistro
Hard Rock Cafe
Nola’s Mexican Cuisine
Spaghetti Western Pizzeria
WRIGHT’S IN THE ARIZONA
CHELSEA’S KITCHEN
Harris’ Restaurant
Norman’s Arizona
SUB FACTORY
BILTMORE
Champps
Heart in Hand Tea Room
N.Y.P.D. PIZZA
Steamer’s Seafood
YOGI’S GRILL
Chata’s 2 East Camelback
Hollywood Deli
ObaChine
Steamed Blues
ZEN 32
Che Bella
Hops! Bistro & Brewery
OMAHA STEAKHOUSE
STINGRAY SUSHI
ZINBURGER
CHERRY BLOSSOM NOODLE CAFE
Houlihan’s Old Place
Options
STREETS OF NEW YORK
ZOE’S KITCHEN
Chesapeake Bagel Bakery
Hungry Hunter
OREGANO’S PIZZA BISTRO
SUBWAY
Zona Rosa
CHEESECAKE FACTORY
HULA MODERN TIKI
Oriental Gourmet Philippine Cuisine
Sugar Bowl
Zorba’s Greek & Italian Restaurant
Chestnut Lane Cafe
ITALIAN RESTAURANT
Orbit Restaurant & Jazz Club
Souper Salad
ZUPA’S CAFE
Chevy’s Mexican Restaurant
Il TERRAZZO/PHOENICIAN
Orangerie at the Arizona Biltmore
SWEET TOMATOES
Chipotle
IMPERIAL GARDEN
Oscar Taylor’s
20th Street Cafe
CHRISTOPHER’S CRUSH
CHINESE RESTAURANT
PANINI
T-Bone on Central
Coffee Mill Brasserie
J&G STEAKHOUSE
PADRE’S MODERN MEXICAN
T. COOKS AT ROYAL PALMS
Confetti
Jalapeño Joe’s
PARADISE BAKERY
TACO DEL MAR
Japan Express
Paniolo
TARBELL’S
JERSEY MIKE’S SUBS
JIMMY JOHN’S
JOE’S DINER
Pasta Paradise
Tapas Papa Frita
Pasta Segio
A Taste Of Philadelphia
CORK ‘N CLEAVER
(possible Spring reopening)
CORLEONE’S CHEESESTEAKS
Country Glazed Ham Co.
OTCCN
17
18 •
CULINARY ON THE CORRIDOR 2011
Dining Along the
Camelback Corridor
RESTAURANT
AIELLO’S FINE ITALIAN
AJO AL’S MEXICAN CAFE
ARMADILLO GRILL
ARRIBA
APPLEBEE’S
BAR & GRILL
AYAKO OF TOKYO
BABY KAY’S
CAJUN KITCHEN
BAJA FRESH
MEXICAN GRILL
BISTRO 24
BLACK CHILE GRILL
BLIMPIE
BLUEWATER GRILL
BOSTON MARKET
BRUGGER’S BAGELS
ADDRESS
PHONE
TYPE
COST
5202 North Central
5101 N. 16th Street
1904 East Camelback
1812 East Camelback
(602) 277-8700
(602) 222-9902
(602) 287-0700
(602) 265-9112
Italian
Mexican
American
Mexican
$-$$$
$-$$
$-$$
$-$$
Central & Camelback
2564 East Camelback
20th St. & Camelback
Town & Country
Shopping Center
1615 East Camelback
(602) 266-3330
American
$.-$$
2502 E. Camelback Rd.
(Biltmore Fashion Park)
1720 E. Camelback Rd
Central at Camelback
in the Uptown Plaza
2375 E. Camelback
CHEESECAKE FACTORY
(Biltmore Fashion Pk)
2057 East Camelback
Town & Country
1660 East Camelback
CHRISTOPHER’S/CRUSH
CORLEONE
CHEESESTEAKS
CORK ‘N CLEAVER
CROWN CHINA
SUPPER BUFFET
CULVER’S
BUTTERGURGERS
CYPRUS PITA GRILL
(602) 965-7007
(602) 955-0011
(602) 263-0110
(602) 955-5593
(602) 955-1998
(602) 277-3474
266-0202
(602) 955-4955
(602) 468-9091
(480) 251-8888
(602) 957-2555
(602) 266-3636
$
$$-$$$
$
American
$$
Coffeehouse $
American
$$
Sandwich
Shop
$.
(602) 351-8558
Sandwich shop $
(possible return late Spring/Early Summer)
Asian
$-$$
American/
burgers & more $
Greek/
Mediterranean $-$$
Boutique
burgers & more $$
COMING SOON
266-9868
(602) 279-7721
$$$
(602) 955-3666
(602) 274-5429
Steakhouse $$$-$$$$
Sandwich Shop $
(602) 265-7291
(602) 277-5546
Bagels & More $
Indian
$-$$
$
Contemporary
American
$$-$$$
2501 E. Camelback
(Camelback Esplanade)
5220 North 16th Street
(602) 441-5728
1940 E. Camelback
2121 E. Highland Ave.
4225 E. Camelback
Camelback Court
2425 E. Camelback
(602) 265-2990
(602) 977-2700
Taco House $-$$
1950’s
American Diner $-$$
Greek
$-$$$
Sports Grill $-$$
(602) 952-1991
Cuban
$$-$$$
(602) 265TIKI
Island American $$
6000 E. Camelback
(The Phoenician Resort)
(480) 423-2530
Upscale Italian $$$-$$$$
ITALIAN RESTAURANT
20TH Street & Camelback
(Town & Country Center)
6000 E. Camelback
(The Phoenician Resort)
18 E. Camelback Rd.
1650 E. Camelback
4433 N. 16th St.
(602) 368-3273
Italian $$-$$$
(480) 214-8000
(602) 265-1135
(602) 264-1745
(602) 535-4999
Upscale steakhouse $$$$
Subs/Sandwiches $
Sandwiches $
Authentic Diner $
(602) 955-6616
American $$.
(602) 277-9888
(602) 381-3159
(602) 955-7878
Japanese $
Italian $-$$$
American/
Southwestern
$$-$$$$
L’AMORE RISTORANTE
LON’S AT THE HERMOSA
3114 E. Camelback Road
1949 E. Camelback
(Camelback Colonnade)
3159 East Lincoln Drive
5332 N. Palo Cristi Road
Paradise Valley
Steakhouse $$-$$$.
Pizza $-$$
Mexican $-$$
(602) 889-3587
(602) 277-8800
(602) 852-3939
3154 East Camelback Road
(602) 279-3577
(602) 522-6255
2201 East Camelback
Anchor Center
Cinema Park Shopping Center
(602) 241-1916
Irish $-$$
957-9600
Steakhouse $$$$
(602) 277-5662
(602) 840-5252
214 East Camelback
Camelback Colonnade
914 E. Camelback Rd & 16th Street
(Albertson’s Center).
52 East Camelback (Uptown Plaza)
(602) 263-9377
(602) 279-0757
Deli $
Grill & Wine Bar
$$-$$$
Jewish $.-$$.
Quick service
hamburgers - $
T. COOK’S AT ROYAL
PALMS RESORT
(602) 840-3610
TACO DEL MAR
TARBELL’S
3945 East Camelback Rd.
(602) 840-3210
955-8100
TAYLOR’S RESTAURANT
THE EGGERY
(602) 954-2666
THE GRIND
5109 - North 44th Street.
Camelback Village Center
& Central and Camelback Road
Uptown Plaza Center
24th Street & Camelback Rd.
THE PARLOR
(602) 248-2480
TICOZ RESTO-BAR
(602) 200-0160
TOMATOES BISTRO
TOMASO’S
TOKYO EXPRESS
TOMMY V’S
OSTERIA/PIZZARIA
TRUE FOOD KITCHEN
2425 East Camelback
3225 East Camelback
(602) 955-8069
(602)956-0836
(602) 277-4666
(602) 955-8900
(602) 774-3488
Italian - $$
Nutritionally
savvy restaurant. $$
(602) 277-0399
3930 East Camelback
(602) 224-0225
Greasy spoon of
the Millinium. $
French $$$$.
5029 N. 44th Street
1641 East Camelback Rd
(602) 954-2040)
(602) 424-9500
SUNUP BREWING CO.
SWEET TOMATOES
ST. FRANCIS
THE CAPITAL GRILLE
IL TERRAZZO
AT THE PHOENICIAN
JERSEY MIKE’S SUBS
JIMMY JOHN’S
JOE’S DINER
KEEGAN’S GRILL
& TAPROOM
KYOTO BOWL
(602) 553-8970
(602) 241-0707
(no phone available)
PUGZIE’S SANDWICH SHOP
REVO BURRITO
ROSIE McCAFFREY’S
IRISH PUB
RUTH’S CHRIS
STEAK HOUSE
SCOTT’S
GENERATIONS DELI
SEASON’S 52
SUBWAY
HULA MODERN TIKI
J&G STEAKHOUSE
Pizza $-$$.
Neighborhood
upscale American.
$$-$$$$
(602) 274-5144
STREETS OF NEW YORK
STREETS OF NEW YORK
SUB FACTORY
(602) 264-5220
(602) 294-6969
(602) 955-6622.
5144 N. Central Avenue
$$-$$$$
(602) 381-3672
Deli $.
POSTINO WIFECAFÉ
STINGRAY SUSHI
1660 E. Camelback
3101 E. Camelback
1651 E. Camelback
(Albertson’s Center)
4515 N. 16th Street
2400 E. Missouri
(Ariz. Biltmore Resort)
(602) 776-0992
18th St & Camelback Rd
3118 East Cameback Rd.
Bakery/café $Pizza/Italian. $-$$
Neighborhood
Bistro $$
Neighborhood
Bistro $$
Sandwiches $-$$.
Mexican $
$
(602) 522-2344
American
TYPE/COST
Steak
$$-$$$.
Neighborhood
Amer. café. $-$$
$-$$
2502 E. Camelback
Camelback Esplanade –
American Bar & Grill
1601 E. Camelback
& 5002 North 7th St.
PHONE
(602) 265-STAR
house
(602) 274-2828
PIZZA HEAVEN
POSTINO WINECAFÉ
OREGANO’S PIZZA BISTRO
PADRE’S MODERN MEXICAN
PARADISE BAKERY
SEGAL’S KOSHER FOODS
SMASHBURGER
DEL FRISCO’S GRILL
ADDRESS
(Camelback Colonnade.)
4750 N. Central Avenue
(inside Embassy Suites Hotel)
3939 E. Campbell Ave.
$-$$
(602) 522-2288
HILLSTONE
American
Bagel
& More
$$-$$$$
$$-$$$
OMAHA STEAKHOUSE
American
Mexican
fast food
Upscale
eclectic
3146 E. Camelback
GREEKFEST
HALF MOON GRILL
HAVANA CAFE
American
Eclectic
Upscale
Mexican
Sandwiches
Seafood
$.-$$
$
(602) 955-1195
(602) 274-4455
DELUX/DELUX TO GO
5 & DINER
Cajun
Mexican
$$-$$$
(602) 954-2394
FUEGO TACOS
$$$
American
FLAVORS OF INDIA
FRANK & ALBERT’S
Japanese
(602) 778-6501
(602) 266-3698
(602) 595-7876
DONOVAN’S STEAK &
CHOP HOUSE
DUCK & DECANTER
EINSTEIN BROS. BAGELS
MAIZIE’S CAFÉ & BISTRO
NOCA
5505 N. 7th Street
825 E. Camelback
DENNY’S
RESTAURANT
LONE STAR STEAKHOUSE
N.Y.P.D. PIZZA
2401 East Camelback
(inside The Ritz-Carlton Hotel) (602) 468-0700
4225 E. Camelback
5040 N. 40th Street
5042 N. Central Ave.
CHIPOTLE
$ = Up to $10 ◆ $ = $10 to $15 ◆ $$$ = $15 to $25 ◆ $$$$ = $25 and up
MIRACLE MILE DELI
CALIFORNIA PIZZA
KITCHEN
CARMEL’S ON CAMELBACK
CHELSA’S KITCHEN
CHEESE & STUFF
CHILI’S GRILL & BAR
This 2012 culinary dining guide lists the majority of restaurants located on the
Camelback Corridor, from Central to approximately 44th Street and Missouri to
Highland Avenues. The general price guide (for dinner) is as follows:
(NOTE: several fast food operations, coffeehouses, ice cream parlors juice bars and markets do not appear.
Also, due to space consideration, certain advertised eateries off the Camelback Corridor aren’t mentioned
in this listing.)
TWO HIPPIES
BEACH HOUSE
VINCENT’S ON CAMELBACK
WALLY’S AMERICAN
PUB ‘N GRILLE
ZINBURGER
ZOE’S KITCHEN
ZUPA’S CAFÉ
(602) 955-2008
(602) 952-0124
(602) 230-7770
Japanese $-$$$
Pizza $
Pizza $
(602) 234-2165
Subs $
$
(602) 279-8909
(602) 274-5414
(602) 200-8111
Brewpub $-$$
Buffet $
French/
Mediterranean
inspired $$$
Award-winning
American cusine.
$$-$$$$
Mexican $
American Eclectic
$$-$$$
American $-$$
(602) 840-5734
263-8554
American $-$$.
(602) 952-8900
(602) 954-7463
Steakhouse $$$-$$$$
Boutique burger
& bistro. - $$
Upscale Pizzeria
$$-$$$
Eclectic with a
Latin flair. $-$$.
Sandwiches $Italian $$-$$$.
Japanese $
(602) 263-9637
(602) 889-7866
American $$-$$$
Boutique Burger
Bistro - $$
American/Greek $
Soups/salads/
sandwiches $
19
Culinary Capers*
(*A pat on the back if you know what a caper is:
a) vegetable, b) flower or c) fruit.
Answer at the end of this article.
“Just when I thought I was out….
they pull me back in.”
Michael Corleone –
Godfather III
Noted Valley restaurateur, Lenny Rosenberg, might fit a perfect adaptation of the
above-referenced quote. He just can’t seem
to escape from the restaurant scene, no matter
how much or how hard he sometimes bellows,
“I want to be done!” You might say it is firmly
embedded in his DNA. He lives, breathes and
works his venues nearly 24/7. Truth be told,
he really does not want out though some days
he pines to be on some remote island with no
phone and no people.
I know this man well, having worked for
him some two-and-a-half decades ago as a
manager of his [at the time] insanely popular Chaps Ribs & Whiskey at 20th Street &
Camelback Road. He fired me. Not once, but
twice. To put in mildly, I was not a gregarious
or affable restaurant manager. The ubiquitous
patron exclamations for favoritism — “I know
Lenny” got to be so old and exhausting, I usually hid out in the office rather than service
“his friends.”
Today — and for quite some time, we’ve
been close and have mutual admiration for
one another since he can’t micro-manage me
anymore.
Rosenberg’s past and present restaurant
concepts are most familiar to Phoenicians,
including the aforementioned Chaps Ribs &
Whiskey, 5 & Diner , Blue Burrito Grill, Zen
32, Delux and Revo Burrito. Today, Delux and
Revo Burrito are his current holdings, both located at the Camelback Plaza/Safeway Center,
32nd Street & Camelback Road. Yet something
is brewing far to the southeast of our Corridor
that has again sparked renewed excitement for
Rosenberg’s continuing culinary capers. Actually, two items are of particular interest to fans
of his preeminent hamburger palace, Delux.
Close to home, if you’ve ever dined at Delux during a busy lunch or dinner, chances are
you’d be cooling your jets — patiently or otherwise, waiting for an available table. Seating
has always been at a premium and business is
continuously brisk.
A few months ago Rosenberg realized that
his adjacent Delux 2go space occupied more
footage than actually necessary to conduct
his food-to-go and curbside operation. Then
the proverbial light bulb went off. As with a
casino, putting in more slot machines brings
both comfort and cash to the operation, ditto
that for airlines. More seats, more bodies, ergo
more revenue and more customer comfort.
With careful architectural planning, Rosenberg has been able to whittle down the go-go
area enough to reposition the room with a
number of booths and soon, a banquette along
the south-facing window. And it all blends together in complete harmony as if it was always
planned in that fashion.
More exciting news for Rosenberg and his
burger biz is that it appears he’ll be one of several upscale culinary venues to occupy pristine space at Sky Harbor Airport’s Terminal 4
in the U.S. Airways area, all part of the SSP
America consortium. Another bidder, HMS
Host has already been awarded a contract at
the Southwest Airlines side for numerous
noted Valley eateries. SSP America’s venues
could include Delux, Lo-Lo’s Chicken and
Waffles, Wildflower Bread Co., Lola’s Coffee, America’s Taco and Four Peaks Brewing
Company among others.
As of this writing, nothing has been permanently etched in stone. It has been an ugly
battle for some time between three different
bidding companies. Now that HMS Host is
firm, it appears that SSA America has all but
won the battle against the third bidder.
Fortunately for Rosenberg and all the other
fine culinary venues aligned with both concession managers, it will not require day-to-day
personal and personnel involvement with each
of the respective restaurants. They will instead
by managed in part by the respective concession companies.
That gives Lenny Rosenberg more time to
ponder his future where retirement away from
the culinary scene won’t occur anytime soon.
His island awaits him but in the far distant future.
— Bruce G. Levitta
They rebuilt it....
now will the patrons come?
At a certain point some decades ago, the
perennial “surf & turf” eateries were all the
rage both on the West Coast and inland. A
few come to mind, Chuck’s Steak House,
Buzz’s Steak House, Mike’s Grog ‘n Sirloin,
and close to home, The Chart House and Cork
‘n Cleaver. Some are still around today. They
were the quintessential meat, fish, potatoes
and salad bar kind of places with a lot of bar
action, employees dressed in Hawaiian attire
and naturally, surf pictures adorning its many
walls. And in some cases, one could actually
see the ocean.
The Cork ‘n Cleaver at 44th Street and
Camelback Road was once proudly an integral part of that scene, dating back to the middle 1960’s. In actuality, it was somewhat of
a “lifted” idea by its owner, Larry Growney,
from that of the Chart House, which began its
Arizona operations in Scottsdale three years
earlier. It seemed the natural thing to do since
Growney had earlier worked as an executive
for The Chart House organization before becoming a restaurateur.
Life was good. The Cork was one of
those relevant places to partake in decent
surf and turf cuisine, line up at the alwayspopular salad bar, mingle among friends in
the lounge with a frenetic happy hour while
watching carefully the beautiful wahines and
handsome kanes strut their stuff as restaurant
and bar servers.
At some point, Growney decided enough was enough and
in a figurative sense, wanted
to smell the ocean – akin to
“smelling the roses.” He handed the business
over to his brother Tommy. For a time, the
restaurant was as active as ever but slowly,
things began to change. And though the date
isn’t clear nor the reasoning, at some point
the younger Growney decided to walk away
from the operation.
Eventually one of the Cork’s managers
stepped up to the plate to save the restaurant
and purchased it. And once again life seemed
good for the eatery, from the viewpoints of
patrons, employees, management and new
ownership.
And then there was the October 14, 2010
fire. It was substantial indeed, apparently
emanating from the kitchen area of the eatery. In a word — pun intended, business was
cooked.
The word “relevance” is referred to
throughout this particular Culinary issue. Before the fire, it was hard enough for the young
owner to keep pace what with so many higher-end steakhouses opening throughout the
Valley, not to mention the continuing escalation of beef and seafood prices. But he did so
the best he could. Now there was nothing but
insurance worries, employee concerns, not to
mention his own livelihood and whether or
not the iconic eatery would again ever see the
proverbial light of day.
A peek into the shuttered eatery this first
week of March revealed the interior rebuild
had been completed and furniture recently
moved into the structure. A good sign. Apparently there have been many false “new open”
dates bandied about over the past several
months. The last was about eight weeks or so
from early March. That would put it towards
the beginning of May 2012.
Let’s say it does reopen and there is a very
good chance of that. Once again the word
“relevance” comes to mind. The proverbial question is this? Will the old stock and
trade who were regulars flock back? Will the
younger and more hip crowd opt for a restaurant whose apparent redesign almost mimics
that of the one that dates back before they
were even born? And would they even grasp
hold of the entire surf and turf concept of
yesteryear? And will the food be memorable?
While the salad bar is a great conversationgenerator, people don’t want to work for their
food any more than they have to, let alone pay
hefty prices for beef and seafood that may or
may not meet their exalted expectations considering this type of casual venue. It is certainly not competing with [again] those higher end steak houses that easily can command
high dollars for a slab of beef or an Australian
lobster tail. Back in the day, the Cork’s surf
and turf menu items were tasty and at a relatively affordable price point. Can that happen
again?
The cuisine? Possibly so. The prices? One can only hope.
You can bet one thing. The salad bar will
surely be a big attraction as well their cream
of broccoli soup should that popular item be
brought back. But if you think you’ll get a
steak and lobster tail for a bit more than a
sawbuck, you’ve been drinking too much
saltwater.
New beef at the
Camelback Esplanade
As it is always said, “You win some, you
lose some.” In the case of the retail/culinary
segment of the prodigious Camelback Esplanade, it presently has drifted far from its
once mighty self. Retailers and eateries at
the moment are nearly nonexistent. It didn’t
help matters that in a triple whammy, Houston’s shut down late 2010, relocating across
the boulevard to a new-freestanding luxury
restaurant under the new moniker, Hillstone.
Following that was this year’s closures of
both McCormick & Schmick’s seafood eatery and the once-venerable Morton’s The
Steakhouse.
Yet the Esplanade’s count is hardly 10 and
out.
Another player in the chic beef business
is coming to town, courtesy of Dallas, Texasbased Del Frisco’s Restaurant Group. More
precisely, this restaurant group operates both
the very high-end Del Frisco’s Double Eagle
Steak House and a more casual cousin if you
will, Del Frisco’s Grille. It is the latter operation that is slated to open in the old Houston’s
location, possibly as early as this summer.
The group also operates 20 Sullivan’s Steakhouse restaurants.
Del Frisco’s Grille, a first venture in the
state of Arizona, is underway with total renovations to the existing space and will end
up with about 7,329 square feet including a
unique roof deck patio.
“MetLife, the owner of the Camelback Esplanade, is very pleased to be leasing space to
a high caliber brand like Del Frisco’s Grille,”
said Jon Cowen, senior director at Cushman
& Wakefield of Arizona.
Press information describes Del Frisco’s
Grille as “modern, inviting, stylish and fun,
drawing inspiration from bold flavors and
market-fresh ingredients. The menu offers a
mix of prime steaks, fresh seafood and twists
on American comfort cuisine. The energetic
bar will be a destination in itself, creating a
buzz throughout the restaurant.”
For more information,
visit www.delfriscosgrille.com.
* Answer: Fruit
Continued Relevance With
An Outstanding Concept
20 •
A Priceless Meal of a
(Farcical) Lifetime
M
y dad, rest in soul, was a big
man. Not of girth mind you,
rather of height at nearly
six foot four. An athletic
instructor at the distinguished NYU as a
young man, he was always fit as a fiddle.
Through his eighties he’d routinely go to
the neighborhood fitness center for his
daily workout and rarely missed a day.
What accompanied this was his voracious appetite — for just about anything.
Half the amusement at the family dinner
table was watching him eat — rather devour a plate of food and then asking for
more. I miei cibi dolci, mi porti piu per
favore was his hue and cry aimed at my
mother in the kitchen: My sweets, please
bring me more food!
Poppy — as I affectionally called him,
ate just about everything put in his line of
sight yet his tastes leaned towards simple
home-cooked cuisine — rather grub. Yet
on occasion he would take the family out
to a favorite neighborhood eatery, though
nothing terribly fancy. Our neighborhood
Italian joint, Luigi’s Pizza, was one of
Poppy’s favorites, especially the excellent
made-from-scratch pizza hand prepared
by Luigi from the “old country.” No overthe-top modern day toppings as one might
find today at some of the so-called chain
pizza outlets. Pineapple, bacon, artichoke
hearts, ham, shrimp or mushrooms? Devi
essere fuori di testa!
And for a slight bit of history, it may
have been Raffaele Esposito who concocted the first pizza for King Umberto
and Queen Marghertia back in the 1800s.
However, truth be told, the pizza might
not have originated from Italy, rather
neighboring Greece.
Another eatery favorite of my dad’s was
Joe Woo’s, a non-descript Chinese eatery
noted for its zero ambience, low prices yet
tantalizing dishes. More often than not, it
was always to go. Chris & Pitts Barbecue
was another low-key favorite. Succulent
ribs in a cowboy-type atmosphere replete
with sawdust on the floor and the help
dressed up as cowboys and cowgirls. Yippie ki-yay.
At home, my mother prepared hearty
meat loafs, numerous pasta concoctions
and a killer corned beef and cabbage. Liv-
By Bruce G. Levitta
er and onions and beef stew were two other staples she prepared — both of which I
gagged on each and every time they were
put before me. It was Poppy who cooked
hamburgers and the occasional steak from
his old-fashioned charcoal barbecue grill.
While certainly not miserly, Poppy’s
ideal dinner for four would be what one
might pay for a large pizza today. He also
had a habit of studiously dissecting the
dinner bill each and every time we went
out with him.
He also was a king of the one-liners,
much like the late Henny Youngman or
Rodney Dangerfield. Poppy had a very
wry sense of humor. After one particular
outing at a moderately priced eatery with
my dad, my younger brother and me, the
bill was dropped at the table. In fine form,
Poppy dissected it like a CPA. and without a beat, looked at his two offspring
and uttered without pause, “Do you know
how many f#@)!*ng tacos this would
buy!” And he said it with a Cheshire cat
smile. That was my Dad. We laughed until it hurt.
Many moons ago, in celebration of my
parents 50th wedding anniversary, our respective families arranged what we hoped
would be a memorable dining experience
for them at the exquisite L’Orangerie in
Hollywood, California — at the time a
trendy high end restaurant noted for its
French “nouvelle cuisine.” Nothing was
spared for the occasion; semi-formal
dress for all and a shiny white limousine
to chauffer the couple to the restaurant.
While my mother — though a bit overwhelmed, seemed to lap up the luxury,
Poppy, ever so humble, thought all the
pomp and circumstance simply to go out
for dinner was a bit amusing — and over
the top. Yet like a champ that Poppy was,
he milked it for all it was worth.
The maître d’ ushered us to an exquisitely set round top table adorned with
white linen, sparkling glassware, china
flatware, shimmering cutlery and a beautiful floral arrangement. It certainly was
a magnificent and impressive site to the
eyes of my then septuagenarian-aged parents.
Champagne for all was the first order
of business to help celebrate the momentous occasion of their [then] five decades
of marital bliss. Well, mostly. It would
be hard to fathom then — even now, that
this couple would be together another 20
years.
Time had arrived to take a serious look
at the menu — most certainly a bit confounding and daunting— not to mention
very pricey.
After a requisite spiel by the starchy
waiter and the many questions posed to
him thereafter for simple folk clarification, my dad settled on a familiar sounding beef entrée. Always a hearty meat lover, his choice was beef, of course. To be
more precise, he ordered Filet Medallions
of Beef with potatoes L’Orangerie (or
something to that effect) accompanied by
what the menu described as a “vegetable
medley.” It seemed to be an acceptable
and straight- forward dish for my dad.
The French waiter seemed a bit chagrined
that dad passed on the recommended foie
gras or escargot appetizers.
After munching on some French bread
and butter and tossing down bubbles
while awaiting our entrées, laughter and
gaiety encircled the table as we all paid
homage to this striking couple celebrating
a monumental marriage milestone.
“Voilà, the food’s arrived,” we all
seemed to chime in unison as the waiter
began serving the main courses. Within
mere moments of my dad’s entrée placed
before him, the table’s heretofore spirited
repartee fell deftly silent. We all seemed
to be staring attentively at Poppy’s plate.
As the waiter completed his service and
drifted away, we all let out a collective yet
respectful chuckle.
For the sake of redundancy, do recall
that I mentioned my father ate big with
what one might deem an insatiable appetite. Before him this night was an anniversary “meal” that was anything but.
Picture if you will a typical office clock
about the same size as that of a dinner
plate. Surrounding the circumference of
the “clock” are only six numbers instead
of 12. The former was the number of pieces of medallion filets on the plate — each
no larger — nor much thicker, than a Kennedy half-dollar. As with nouvelle cusine,
each miniscule piece of meat was strategically designed around the perimeter of
the shiny white china plate. Moving further into the plate’s interior was a dollop
of fancy potatoes — more on the order
of ordinary mashed, forming a secondary
ring. On top of the potatoes was that vegetable medley small enough for a parrot
to eat. We surmised there was less than
four ounces of beef on the plate. Poppy, in
his infinite wisdom, did a double take and
laughed heartily with the rest of us when
he realized this was to be his memorable
meal of the evening. Lucky for him he
earlier chose to scarf down all that bread.
The champagne didn’t hurt either. He digested his meal as if it were an appetizer.
As we wound down the evening
and the check was presented at the table,
Poppy — always quick of hand, snapped
it up, insisting he’d pay. That’s the way
it usually was when we went out to eat.
Part of the “theatre” was watching him attempt to figure out the dinner check as he
perused it line by line. As said earlier, he
was a stickler for accuracy.
When my dad was satisfied with the
numbers and whipped out his one and
only credit card, he looked at the table,
then at all of us and in a perfect comedic
deadpan delivery, exclaimed, “You know
how many $%&@ hamburgers this would
buy!”
It wasn’t the meal that was so memorable after all these years, rather his Kodak
moment gaze at the nouvelle cuisine plate
of nearly non-existent food and its astromonimcal cost.
My parents eventually went on to celebrate their 70th wedding anniversary. A
rarity for sure. Poppy passed way in 2004
and my mother a couple of years later.
There
aren’t
many days that
go by when I
can’t help but to
recall that memorable night and
so many other
Poppy-involved
culinary capers.
In a word,
priceless.
21
A
Aiello’s Mini-Empire Expands
With One Particularly Unique Venue
vrò un hamburger con patatine
fritte per favore. Loosely translated in Italian, it says, “I’ll have
a hamburger with fries please.”
And to that you’re thinking, what am I smoking and what’s it all about.
We’re getting a bit ahead of ourselves, so
hang tight a few moments for an explanation.
In its entirely, this vignette is about Joe
and Myrah Aiello, proprietors of Aiello’s
Fine Italian Dining on Central Avenue just
north of Camelback Road — and their blossoming expansion plans.
Noted for its delectable Italian cuisine in a
warm, inviting and unpretentious Tuscan ambiance, since November 2007, the restaurant
has been a local area Corridor favorite.
In May, 2011, the Aiello’s expanded their
operation to include the opening of Aiello’s
East Coast Italian Salumeria, an authentic
East Coast Italian deli, where its menu offers
not only causal deli-type foods — antipasti,
sandwiches and salads, but many of the menu
items found at the original Aiello’s on Central. The sulumeria is located in Moon Valley
at 777 East Thunderbird Road.
As this edition goes to press, the Aiello’s
are adding yet another element to the deli:
a New York pizzeria named Isa’s Pizza, in
honor of the Aiello’s youngest daughter Isabelle. As Myrah Aiello put it, “Isa’s Pizza is
a product of Aiello’s as well as part of the
salumeria.”
The new addition will offer both full pies
as well as individual slices. Other items such
as fresh homemade calzones and strombolis
will be offered among other items. “The pizza operation complements the Salumaria that
already has a both a quick to full-service casual version of our original restaurant,” said
Myrah.
Asked why they decided to add the pizza
element, she was quick to state, “Moon Valley doesn’t really have any great pizzas to
speak of. The deli needed a little something
more. This will be a nice addition to all the
‘big’ food at the deli.
•••••
Now, on to that strange Italian sentence
at the top of this vignette. Believe it or not,
the quintessential Italian-American Aiello
family is in the final throws of launching yet
another concept to their mini-empire if you
will. And it’s not what you think. “This place
won’t have a piece of macaroni on the plate,”
promised Myrah Aiello.
Up the sidewalk a few hundred yards from
their salumaria in Moon Valley, diners will in
short order discover Charr –An American
Burger Bar. Yes that is correct, a full service hamburger palace. Obviously the burning question begs, why on earth a hamburger
place when this family lives, breathes and
eats Italian?
“My husband is a CIA trained graduate (no, not from the spy agency but
the prestigious Culinary Institute of
America), cooks anything from anywhere in the country and world. But,
his most favorite food on the planet
is the burger. And it better be a good
burger!” boasted Myrah.
“Moon Valley needs something
that’s affordable but also slick, cool
and relevant for the times,” she said.
Charr will be Internet friendly, offer a
great drink menu with a full liquor license plus an eclectic wine list — and
far from limited to only Italian wines.
Many craft beers also will be offered. In addition, plans call for outdoor patio seating, a
fire pit and lounge chairs for patron comfort
and numerous flat screen televisions indoors.
An early menu prototype revealed such
items as their signature CHARR burger, using the highest quality beef, with butter lettuce, tomato, Bermuda onion and Charr sauce
on a brioche bun.
Toppings would include several cheese
choices as well as smoked bacon, bourbon
caramelized onions, shitake sautéed mushrooms and more. Price points will be from
about $8 to 14 according to Myrah Aiello.
Other sandwiches mentioned include a
salmon burger and portabella burger with
Joe & Myrah Aiello
more to be added. Munchies range from
French onion soup, the Original Wedge,
jumbo shrimp cocktail, Joe’s crab cakes and
more plus a handful of entrée-type salads.
Desserts will be plentiful yet they couldn’t
resist adding at least one Italian desert staple
to the menu: the Cannoli.
Charr will only be open during the evening, beginning with Happy Hours from 3 to
5 pm and then dinner from 5 to 10 pm.
“This is a perfect niche for the local area
and will be a draw from other places. As with
pizza, Moon Valley will now boast the best
pizzas and burgers in town!”
Please, just don’t even think of concocting
a pizza burger. That would just be so wrong.
-Bruce G. Levitta
22 •
23
CULINARY CONNECTIONS - 2012
Miracle Mile Deli
Craving a mouthwatering deli sandwich? Look no further than Miracle Mile Deli. Miracle Mile has been family owned and operated for over 60 years, serving the Valley’s
award-winning sandwiches and entrees. Some of Miracle Mile favorites include their
Famous Hot Pastrami, scrumptious Corned Beef, and savory Brisket of Beef. Be sure
to try the daily specials such as Hungarian Style Stuffed Cabbage, Baked Filet of Cod
or the always popular Beef Stew. Miracle Mile is also open for dinner and features an
Oven Roasted Turkey Dinner six evenings a week. This family business has been
known for decades for consistently great food, generous portion size and incredibly
speedy service, all at very reasonable prices. Miracle Mile has a very family-friendly
dining atmosphere and can satisfy almost anyone’s taste buds. Bring the family, enjoy
a fabulous meal with outstanding value and experience a perfect way to satisfy that
craving!
Cyprus Grill
Cyprus Grill of Phoenix (and the newest location in Chandler), owned and
operated by Christos and Penelope-Acosta Komitas, has survived the test
of time with the Phoenix location now nearly eight years in the making.
This casual Greek and Mediterranean eatery bustles during lunch and
dinner with the accent on homemade cuisine in a very casual atmosphere.
The menu is replete with salivating dishes from Greece and other Mediterranean locales. From numerous European entrees, the menu is eclectic
and engaging and fresh specials are also offered every week. Operating
hours are from 11 a.m. to 10 p.m. Monday through Sunday. Wine and beer
are available. www.cyprusgrillofphoenix.com
Baby
BabyKay’s
Kay’sCajun
CajunKitchen
Kitchen
AAvenerable
venerablepresence
presencealong
alongthe
the Camelback
Camelback Corridor
Corridor celebrated
celebrated it’s
it’s 20th
22nd
birthday
birthdaythis
thispast
pastyear.
year.Twin
Twinsisters
sistersHeidi
Heidiand
andHeather
HeatherWoodstead
Woodsteadbring
bringyou
you
authentic
authenticCajun
Cajuncuising
cuisingininaacasual
casualand
andfriendly
friendlyenvironment.
environment.Food
Foodfavorfavorites
itesinclude
includeGumbo
Gumboselections,
selections,Jambalaya,
Jambalaya,Catfish,
Catfish,mouth-watering
mouth-wateringPo’boys
Po’boys
plus
plusshrimp,
shrimp,crawfish
crawfishand
andvegetarian
vegetarianEtoufee.
Etoufee.Delicious
Delicioussmoked
smokedribs
ribswill
will
make
makean
anoccasional
occasionalappearance
appearancethis
thissummer.
summer.Literally,
Literally,there
thereisissomething
something
on
onthe
themenu
menufor
foreveryone
everyoneplus
plusoff-the-menu
off-the-menuand
andquite
quitepopular
popularDaily
DailySpeSpecials.
cials.Happy
HappyHour
Hourfrom
from3-6
3-6Monday
Mondaythrough
throughFriday.
Friday.Hours:
Hours:11am
11amtotoclose
close
Monday
Mondaythrough
throughSaturday.
Saturday.www.babykayscajunkitchen.com
www.babykayscajunkitchen.com
24 •

June 1, 2012 - Camelback Corridor Magazine

Transcription

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