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The Dish with Jess Harter ~ Pursuing food and fun across the East Valley

Archive for the 'Chandler' Category

Marie Callender’s half-price pie sale starts early

September 22nd, 2009, 11:02 am by Jess Harter

Marie Callender’s kicked off its October half-price pie sale Monday, more than a week early.

More than 30 kinds of pie, regularly priced $10.49-$15.49, are available for $6.99. The sale, which only applies to pies to go, runs through Oct. 31.

Marie Callender’s has East Valley locations on Chandler Boulevard, just east of I-10, in Chandler and on Dobson Road, north of Southern Avenue, in Mesa.

Sandbar Mexican Grill opens in Chandler

September 21st, 2009, 4:36 pm by Jess Harter

Sandbar Mexican Grill, the beach-themed restaurant and nightclub in midtown Scottsdale, has opened an even larger location in west Chandler.

Sandbar takes over the long-vacated Bahama Breeze building on Ray Road just east of I-10.

The restaurant, open for lunch and dinner daily, offers a menu of Mexican and Southwest specialties like tacos, fajitas and chimichangas, as well as burgers and sandwiches.

Sandbar’s interior features a dance floor and three dozen TVs to watch sports. Outside, a large patio bar serves private cabanas, which can hold up to 10 people, and a sand-lined beach deck.

Sandbar, which also has a location in Peoria, is owned by Les and Diane Corieri, whose Scottsdale nightlife empire includes Axis-Radius, Myst and Suede.

Sandbar Chandler, 7200 W. Ray Road, opens at 11 a.m. weekdays and 9 a.m. Saturdays and Sundays for football games. Info: (480) 961-1700.

5 to try: Arizona Restaurant Week participants

September 16th, 2009, 7:20 am by Jess Harter

Landmark RestaurantThe second annual Arizona Restaurant Week kicks off its eight-day run Saturday. More than 110 Valley restaurants will offer special, three-course meals for $29 per person.

Last year’s inaugural week featured mostly Scottsdale and Phoenix restaurants. This year, however, a number of Southeast Valley eateries are participating.

Here are the menu choices for five of them (for the full list of restaurants and menus, go to arizonarestaurantweek.com):

Landmark Restaurant (pictured above): First course: Shrimp cocktail, crab cakes or ravioli Espanol. Second course: Filet mignon with salad room; lamb chops with salad room; bacon-wrapped scallops with salad room; or Sterling prime rib. Third course: Chocolate mousse, raspberry cheesecake or Kentucky bourbon pecan pie. Additional item: House wine. 809 W. Main St., Mesa, (480) 962-4652.

Brio Tuscan GrilleBrio Tuscan Grille (pictured at left): First course: Roasted garlic and artichoke dip; spicy shrimp and eggplant; or calamari fritto misto. Second course: Tuscan grilled pork chops, chicken Milanese pomodoro or shrimp and scallop risotto. Third course: Brulee trio of bananas Foster, vanilla bean and caramel. 2150 E. Williams Field Road, Gilbert, (480) 917-9177.

Cork: First course: Risotto trio, baby arugula salad or organic green salad. Second course: Buttermilk fried chicken, grilled beef tenderloin or Alaskan lingcod. Third course: Creme brulee, flight of house-made sorbets infused with wine or chocolate-cherry brownie sundae. 4991 S. Alma School Road, Chandler, (480) 883-3773.

Tomaso’s: First course: Sausage and peppers with crostini; crab cakes and field greens; or Caprese salad and bruschetta. Second course: Cioppino with linguini or risotto; Sicilian combo with eggplant involtini, braciole and butternut squash ravioli; or halibut Genovese. Third course: Creme brulee, cannoli or pistachio tartufo. 7131 W. Ray Road, Chandler, (480) 940-1200.

Vito’s Pizza & Italian Restaurant: First course: Calamari, spinach-artichoke dip or bruschetta. Second course: Lasagna, chicken Marsala or lobster ravioli. Third course: Tiramisu, cannoli or spumoni. Additional item: Glass of wine. 1947 N. Lindsey Road, Mesa, (480) 832-3311.

5 to try: Where to watch NFL games

September 10th, 2009, 6:16 pm by Jess Harter

Blue 32 Sports Grill

The NFL kicks off its 2009 season this weekend. Sure, you can watch the games from the comfort of your living room, but where’s the camaraderie in that — not to mention the number of TVs necessary to follow up to 10 games at once?

Fortunately, the East Valley has no shortage of sports bars, all of which will be packed for the next 18 Sundays. Here are five of my favorites that not only provide prime viewing, but also top-notch food and beverage choices:

Blue 32 Sports Grill: The Valley’s gold standard in sports bar cuisine (pictured above). I love the freshly ground burgers and sliders, the nachos, the Philly cheesesteak, the turkey Rueben made with blue-cheese-and-bacon cole slaw, the tacos al carbon … you get the idea. Twenty-eight TVs show all the action, and you can get a table-top speaker box to tune into your game of choice. 1524 E. Williams Field Road, Gilbert, (480) 963-0032.

McDuffy's GrilleMcDuffy’s Grille: This restaurant’s downtown Tempe predecessor was the Valley’s go-to sports bar for serious fans for more than a decade, and its latest incarnation offers an even better menu. Try the Pecos Mac & Cheese made with four cheeses and roasted green chiles. I’m also a sucker for crinkle-cut fries (pictured at right), which come with any of the nine burgers. There are 20 TVs inside and on an enclosed patio. 980 E. Pecos Road, Chandler, (480) 966-8200.

Buffalo Wings & Rings: What’s not to like about chicken wings that come in nine different sauces, each available in five levels of heat ranging from mild to atomic? A full lineup of domestic beers is complemented by an ever-changing roster of 20 craft beers. Twenty TVs follow all the on-field action. 1760 W. Chandler Blvd., Chandler, (480) 963-8000.

R.T. O’Sullivan’s: You’re sure to find your game at this spacious sports bar with more than 80 TVs. The something-for-everyone menu ranges from Irish favorites (corned beef and cabbage, bangers and mash, etc.) to American-style burgers and sandwiches. 1010 W. Southern Ave., Mesa, (480) 844-1290; 6646 Superstition Springs Boulevard, Mesa, (480) 396-9933.

Native New Yorker: A transplanted New York couple introduced Buffalo-style chicken wings at their failing Phoenix pizzeria in 1980, and the rest is Valley restaurant history. Today, besides award-winning wings, an all-encompassing menu includes burgers, sandwiches, pizza and pasta. Don’t miss the roast beef on house-made Kummelweck roll, a Buffalo favorite. 25 Valley locations.

Kai chefs create Native American cookbook

September 8th, 2009, 12:25 pm by Jess Harter

KaiKai, the centerpiece restaurant of the Sheraton Wild Horse Pass Resort & Spa near Chandler, is highly regarded for its Native American cuisine. It’s one of only six U.S. restaurants to have garnered AAA’s Five Diamond status, and the only Native American one to have earned Mobil’s Five Star rating.

So I was very excited to learn executive chef Michael O’Dowd and former chef de cuisine Jack Strong have co-authored a new cookbook with veteran food writer Marian Betancourt.

“The New Native American Cuisine: Five-Star Recipes from the Chefs of Arizona’s Kai Restaurant” features more than 50 recipes, such as grilled buffalo tenderloin with smoked corn puree, sweet corn panna cotta with pickled squash and lobster tail on fry bread with avocado mousse.

The book, which also includes a Native American food glossary and a shopping guide, was released Sept. 1 and is available in hardcover ($24.95) at the resort and major bookstores. You also can get it on Amazon.com for $16.47.

Asian fusion restaurant planned for downtown Chandler

September 6th, 2009, 9:30 pm by Jess Harter

Pangea

Growing up in Amarillo, Texas, Virakon Vongphachanh saw a lot of the fusion cuisine he calls “the new Asian-American.”

“In Texas, lots of gas stations sell boxes of California rolls, but people in Japan don’t eat that stuff,” he says.

For more authentic dining, the 36-year-old chef points to Travel Channel hosts Anthony Bourdain and Andrew Zimmern.

“When they go to someplace in Asia, you see them eating all this great street food — quick, casual things like noodles off the grill,” he says.

It’s exactly the type of food Vongphachanh plans to showcase at the yet-unnamed Asian fusion restaurant he’s opening next month in downtown Chandler.

“We’ll have barbecue and pork belly from Korea, noodles and stir fry from China, soups from Vietnam, oysters and mussels,” he says. “Every day I’m going to shop for fresh produce for chef’s specials.

“I do stuff with flair. I do one plate at a time. There’s an artistic appeal to food.”

The food — meals will be $10 to $15 — will be complemented by a bar menu of what he calls “cold cocktails,” such as martinis, mojitos and Mai Tais.

Vongphachanh is combining two empty Boston Street spaces — the recently closed Vivi’s Boutique (pictured above on right) and the short-lived KiZake Sushi & Martinis (above on left) — into a single, 2,800-square-foot interior.

He’s installing a standup bar and a soup and salad line, and building a private, soundproof karaoke room. The restaurant also boasts a walled courtyard patio that nearly doubles its capacity.

Remodeling work is scheduled to start later this month, with a grand-opening party planned for Halloween.

Born in Laos, Vongphachanh worked as a teppanyaki and sushi chef at Mikado Restaurant at The Mirage in Las Vegas. When his wife, who grew up in Tucson, wanted to move to Arizona, he got a job as a sushi chef at Blue Wasabi in Gilbert.

Although his cuisine is very Thai-infuenced — his family runs a Thai restaurant in Childress, Texas — he says his new place won’t compete with Latitude Eight, the acclaimed Thai restaurant on the same block.

“It’s a big difference,” he says. “What we make is totally different.”

5 to try: September culinary events

September 2nd, 2009, 7:48 pm by Jess Harter

Here’s a sure sign the long, hot Arizona summer finally is winding down: The Valley’s unofficial culinary “season” kicks off with a number of September events, including these five:

Phoenix Cooks!: Lee Hillson (T. Cooks), Michael Stebner (True Food) and Michael Rusconi (Lon’s) will be among the top chefs on three interactive stages. The five-hour festival also includes classes, food samples, wine and shopping. 10 a.m. to 3 p.m. Saturday at Westin Kierland Resort & Spa, 6902 E. Greenway Parkway, Scottsdale. $75 advance, $90 at door.

Vito's PizzaCooks & Chords: Ruth’s Chris, Fleming’s and Aiello’s will be among the restaurants providing chef-prepared dishes at this third annual fundraiser for the the Arizona chapter of the National Multiple Sclerosis Society. There also will be wine, acoustic music and silent auctions. 6 p.m. to 9 p.m. Sept. 12 at the Mayo Clinic, 13400 E. Shea Blvd., Scottsdale. $75.

Arizona Restaurant Week: East Valley favorites Cork, House of Tricks, Vito’s Pizza (pictured at right), The Landmark, Fleming’s, Roy’s, Brio Tuscan Grille and Monti’s La Casa Vieja are some of the more than 100 Valley restaurants (plus more in Tucson) that will offer special three-course menus for $29 for eight consecutive days during Arizona’s second annual Restaurant Week. Sept. 19-26.

Downtown Chandler Oktoberfest: More than 4,000 people showed up for SanTan Brewing Company’s inaugural Oktoberfest last fall. The all-day outdoor party features bratwurst and other sausages from Von Hanson’s Meats, German side dishes and an Oktoberfest beer from brewmaster Anthony Cannechia. 12:30 p.m. to 2 a.m. Sept. 26 at SanTan Brewing, 8 S. San marcos Place, Chandler. $10.

Heavy Medal Challenge: Josh Hebert (Posh) and Oliver Reschreiter (JW Marriott Desert Ridge Resort and Spa) will compete in an “Iron Chef”-type competition with celebrity judges to raise money for culinary scholarships. The 150 guests will enjoy a four-course dinner with wine. 6:30 p.m. to 9 p.m. Sept. 21 at JW Marriott, 5350 E. Marriott Drive, Phoenix. $175.

Cork debuts $35 Sunday regional menus

August 31st, 2009, 3:12 pm by Jess Harter

Cork

If you need yet another reason to visit Cork — other than some of the best food in the entire Valley — Robert and Danielle Morris‘ south Chandler gem just introduced a special $35 supper on Sundays.

The four-course meal, available from 4 p.m. to 9 p.m. Sundays, focuses on a different country or region each month, starting with Italy.

Diners start with a baby arugula salad with cherry tomatoes, Roca parmesan and basil vinaigrette (pictured top left), followed by a very tasty Tuscan soup of roasted vegetables and white beans (top right).

For the main course, diners get a choice of three entrees from chef Brian Peterson. I went with the open-face ravioli with organic chicken, spinach, pancetta and pine nuts (lower left), which was absolutely delicious.

Next time I’ll choose from the braised veal shoulder with parmesan risotto or pan-roasted sea bass with proscuitto consomme, both of which got rave reviews around the dining room.

For dessert, there’s a Sambucca milkshake with pizzelle cookie (lower right). In all, it’s a great deal for just $35.

For an extra $15, you can add a pre-dinner glass of Prosecco bubbly and Italian wine pairings for the first three courses.

A word of caution: The inaugural Sunday night was packed despite little publicity, so I’d recommend reservations for subsequent Sundays.

Also, the restaurant will be closed this Sunday due to the holiday weekend. The Italian menu will be offered Sept. 13, 20 and 27. The Morrises say they’re thinking about either French or Spanish for October.

Info: (480) 883-3773.

Pepe’s Mexican Grill closes in Chandler

August 31st, 2009, 12:43 pm by Jess Harter

Pepe’s Mexican Grill, which opened last October at Germann and Alma School roads in Chandler, has closed.

Pepe’s, launched by the former owners of Gilbert’s Cafe Posada, had taken over the strip-mall corner when Nothing But Noodles closed.

What did I miss last week? Lots of restaurant news

August 24th, 2009, 4:32 pm by Jess Harter

Jeez, I take one week of vacation and miss all kinds of news. Where to start?

• Mesa apparently doesn’t have much of an appetite for organic pizza and Earth-friendly decor. Pizza Fusion, billed as the country’s first “green” pizza chain, has closed its only Arizona location — near McKellips and Recker roads in Mesa — after just nine months. The phone number no longer works, and the chain’s website says, “We’re currently seeking a new site location.”

Pizza Fusion• Chef Aaron May has closed his Spanish restaurant Sol y Sombra in north Scottsdale’s seemingly jinxed DC Ranch. The four-year-old tapas eatery shut down just a few days after May’s eight-month-old Autostrada closed next door. May also has scrapped plans for a Basque restaurant called Leche and a Texas barbecue joint called Ice House (the latter in the former Pischke’s spot) in Old Town Scottsdale.

Rendezvous Point, which took over the former Citrus Cafe space near Alma School and Warner roads in Chandler, has closed after just two months. If you recall, the longtime Citrus Cafe had closed after its new owner was charged with stealing diners’ credit card numbers.

• Not all the local dining news was bad last week. Chef James Porter, who closed Tapino Kitchen & Wine Bar in Scottsdale in May, already has opened his new (much smaller) place: the French-inspired Petite Maison in Old Town Scottsdale. It’s dinner-only for now (see menu), but breakfast and lunch are coming.

Firehouse Subs, a Florida-based chain of firefighter-themed sandwich shops that opened its first Arizona location two years ago in Chandler, has opened a second at Mesa’s Dana Park (Baseline Road and Val Vista Drive).

Regions Bistro & Bar, which in late May closed its two locations in Scottsdale and Tempe after just four and three months, respectively, has reopened its Shea Boulevard restaurant under new ownership (see menu). The Mill Avenue restaurant is expected to reopen in October.

Dutch Bros. Coffee, an Oregon-based chain of drive-through coffee stands, celebrates the opening of its first Mesa location (McKellips and Gilbert roads) by giving away free drinks from 5:30 a.m. to 10 p.m. Friday. The chain’s five other Valley stands will offer 16-ounce hot or iced drinks for $2 all day.

• Need more proof that brew pubs are hot right now? Not one but two new ones are coming to Tempe this fall. Electric Dave’s Brewpub (formerly located in Bisbee) is coming to the corner of College Avenue and Fifth Street on Sept. 1, according to a sign in its window. Sleepy Dog Saloon & Brewery will open near University and McClintock drives in October.

• Mesa’s Blue Adobe Grill will host a Santa Fe Brewing beer dinner at 6:30 p.m. Thursday. The four tapas-sized courses — Santa Fe scampi, green chile and spinach mushroom caps, chile-rubbed baby back ribs and blueberry cheesecake — will be paired with four beers. There are only a few $22 tickets remaining. Info: (480) 962-1000.

• Also, SanTan Brewing in downtown Chandler will host its monthly Tuesday Night Tasting at 6:30 p.m. Sept. 8. The $25 dinner, which is expected to sell out this week, features four courses — the highlight of which undoubtedly will be the chocolate-covered bacon lollipops (see menu) — paired with SanTan beers. Info: (480) 917-8700.

Chocolate-covered bacon – and beer!

August 19th, 2009, 5:22 pm by Jess Harter

Is this National Chocolate-Covered Bacon Week or something? Just a day after receiving a photo of Lynn’s Restaurant chef John Corey’s latest creation, SanTan Brewing sent me the menu for its next Tuesday Night Tasting.

The downtown Chandler brew pub’s Sept. 8 event features five courses with beer pairings, concluding with chocolate-covered bacon lollipops — thick-cut jowl bacon on a stick dipped in chocolate granache — for dessert.

Other items on the evening’s menu: proscuitto-and-melon salad, grilled flatbread pizza, stuffed portabella cap and a kiwi sorbet beer shooter. (See menu and beer pairings)

The TNTs, which start at 6:30 p.m. and cost just $25, sell out fast. Reservations: (480) 917-8700.

Photos: SanTan Brewing beer dinner at Cork

August 19th, 2009, 8:10 am by Jess Harter

Finally getting around to posting photos from Monday night’s SanTan Brewing dinner at Cork in Chandler. It was the first time Cork owners Robert and Danielle Morris, who host monthly winemaker dinners, have done a beer dinner.

Nearly 60 diners enjoyed a six-course dinner, which cost $65 (including gratuity), prepared by chef Brian Peterson and pastry chef Danielle.

(If you follow me on Twitter, you’ve already seen these.)

Cork

1st course: Passed appetizers included smoked antelope sausage with whole grain mustard and scratch-made sauerkraut on a puff pastry. There also were brandades, deep-fried balls of pureed salt cod (not pictured). Paired with SanTan’s Sunspot Gold.

2nd course: A trio of oysters (Deep Bay from British Columbia, Wellpoint from Cape Cod and Kumamoto from Japan) with a fiery red pepper sauce. Paired with Gordo Stout.

Cork

3rd course: Prawn and beer-battered halibut, with saffron aoili and a prosciutto, radish and melon salad. Paired with Hefeweizen.

4th course: BBQ pork belly and blackened boar tenderloin with jalapeño sweet corn cakes and fried shallots. Paired with Big Red Ale.

Cork

5th course: The “Better Burger,” a beef patty atop a mound of braised short rib meat with truffle aoili, foie gras, 6-year-old Widmer cheddar and duxelles. Paired with Sun Devil Ale.

6th course: Kiwi Napolean with fresh pastry cream and tumbleweed sugar. Paired with Strawberry Wit.

Adventures in book buying

August 16th, 2009, 5:41 pm by Jess Harter

I lent one of my favorite food books to someone about a year ago, but can’t remember who. This isn’t unusual — probably half of the things I own currently reside with friends and acquaintances. So this weekend, I just decided to buy another copy of the book.

Since I’m a shop-local kind of guy, my first stop was Changing Hands Bookstore yesterday, but unfortunately they didn’t have it. So today I found myself driving past a Barnes & Noble. I found the book there, but …

B&N clerk: “How you doing today?”

Me: “Fine. Just this book, please.”

B&N clerk: “Are you a member of our book club? You can get —”

Me: ” No thanks.”

B&N clerk: “Well, just so you know what the club is, for an annual fee of $25—”

Me: “I’m really not interested.”

B&N clerk: “You understand that you could save as much as—”

Me: “Look, I’d just like the book. There’s a long line of people waiting.”

B&N clerk: “Could I get your e-mail address?”

Me: “No.”

B&N clerk: “What?”

Me: “No.”

B&N clerk: “Why not?”

Me: “Because you don’t need my e-mail address to sell me this book.”

B&N clerk: “Well, we like to keep our customers informed of—”

Me: “Actually, I don’t have e-mail.”

B&N clerk: “You don’t have e-mail?”

Me: “Nope. I’m not very ‘techie.’”

B&N clerk: “What kind of person doesn’t have e-mail?”

Me: “I didn’t want to say this, but I’m too poor to afford e-mail. But thanks a lot for embarrassing me in front of this long line of people.”

B&N clerk: “OK, that’ll be $32.34.”

Next time I’ll buy it on Amazon.com.

Restaurant review: Chino Bandido

August 11th, 2009, 10:05 pm by Jess Harter

Chino Bandido

It’s hard to think of a Valley restaurant with a more unusual menu than Chino Bandido’s.

I mean, we have plenty of Mexican restaurants, and lots of Chinese ones. Even a few Caribbean places.

But how many Mexican-Chinese-Caribbean fusion restaurants have you been to?

If you’ve never heard of Chino Bandido, I’m not surprised. The Chandler location (an offshoot of the north Phoenix original) opened in 2005, but the restaurant is fairly well-hidden southeast of the intersection of Chandler Boulvard and Dobson Road.

It’s hardly a small place, though. At 6,000 square feet, it’s the size of a warehouse and has a décor to match, including a concrete floor and a high ceiling with open ductwork.

The furnishings are low-budget: Community-style seating is provided at six- and eight-person folding tables with lightweight polyethylene tops. As you might expect, the atmosphere is ultra-casual and very family-friendly.

Chino BandidoThe menu, posted above the cash register where you place your order, lists just 14 items, ranging from carnitas to egg foo yung to jerk chicken. For sides, there are five varieties of rice and two kinds of beans

You can order any of the 14 main items in a burrito ($3.50), on a crispy quesadilla ($4.50) or with a bowl of rice ($5.95 for white, $6.74 for fried).

Most people, however, opt for a two-item combo bowl with rice and beans ($7.25 or $8). For no extra charge, you can get either or both of your items in a burrito or quesadilla.

Yes, if you want an egg foo yung burrito, this is your place.

Jade chicken (deep-fried pieces with a spicy-sweet sauce) and emerald chicken (grilled and skinless with a ginger-onion sauce) are Chino Bandido’s signature items, and I have plenty of friends who rave about both. Personally, though, I’m not overly fond of either.

My standard order — and I’ve been going to Chino’s Chandler location regularly since it opened — is teriyaki chicken (white-meat slices with a thick sauce) and a carnitas (slow-roasted pork) burrito.

I also like the seasoned jerk chicken, which can be very spicy some days, but I typically get my fix by choosing the jerk-fried rice as a side. I also like the Cuban black beans, although they’re not really Cuban and have the texture of refried beans.

Chino BandidoI have a love-hate relationship with the chile relleno (pictured above). It has a heavy, cornflake-like breading that can be very greasy. On the other hand, it’s filled with enough hot, oozing cheese to make a old shoe fairly palatable.

As a bonus, each combo bowl comes with a free cookie: a fresh-baked, thick Snickerdoodle bigger than the palm of your hand. Every other weekend, there’s a chocolate version called a “Volcano” (pictured at right).

No matter what you order, you get a lot of food. The “bowls” are takeout-ready aluminum containers, about two inches deep. With a two-item combo, expect to get about two cups of each item, plus two cups of beans and two cups of rice.

When you’ve eaten your fill, just fasten on one of the cardboard lids, available by the self-serve soda machines, and you likely will have a good-sized lunch for the next day.

Chino Bandido
Where: 1825 W. Chandler Blvd., Chandler
Open: 11 a.m. to 9 p.m. daily
Prices: Burrito $3.50, quesadilla $4.50, one-item bowl with rice $5.95-$6.74, two-item bowl with rice and beans $7.25-$8.
Info: (480) 889-5990 or chinobandido.com

Restaurant review: Hangar Café

August 4th, 2009, 9:58 pm by Jess Harter

Hangar Cafe

The gentleman with silver hair and mirrored sunglasses pulls up in front of the small café, parks and hops out of his vehicle. He walks the 30 or so feet to the front door and steps inside.

What’s so unusual about this? Well, did I mention the “vehicle” in this case is an airplane?

Such a scene is commonplace at Hangar Café, a family-run breakfast and lunch destination located just off the dual runways at Chandler Municipal Airport.

The general aviation airport ranks among the nation’s 50 busiest with more than a quarter-million operations a year, mostly small private and corporate aircraft.

On any given morning at Hangar Cafe, you’re likely to find a mix of pilots, aviation-related workers, neighborhood families, business people and retirees enjoying pancakes, eggs and coffee while watching planes take off and land.

Hangar CafeBut it wasn’t always that way, says Liliane George (pictured at right), who bought the café 11 years ago because it reminded her of going to breakfast at an airport with her parents as a child in her native Lebanon.

“(Hangar Café) wasn’t popular at that time,” she remembers. “But the first time I came here it had a charm to it. I thought, ‘This place could be an attraction.’”

The original café, which George estimates opened about four years  before she bought it, was little more than a six-person counter and a couple tables, catering mostly to pilots.

In those early days, George spent four days a week working in the kitchen, the other three waiting on customers. Today, she has a staff of 12.

In 2002, the café added a front extension with an additional 10 tables, a small patio and an observation deck atop the Chandler Air Service building that houses the café.

Over the years, an assortment of aviation signs, propellers, flight maps, newspaper clippings and model planes — many donated by customers — established the décor.

With its homey, old-time feel, inexpensive prices and unique scenery, Hangar Café has built a devoted following. There can be a wait on weekends, but diners — many of whom are on a first-name basis with the servers — don’t seem to mind.

Hangar CafeAs for the menu, it’s old-fashioned café fare, not huge portions but simple and good.

For breakfast, I enjoy the chorizo breakfast burrito with a side of cubed potatoes, onions and green peppers. It doesn’t take much coaxing from the server to get me to add a big fluffy pancake for a touch of sweetness.

And how many places can you get a chicken-fried steak, two eggs, hash browns and toast for less than $7?

The numerous burgers are probably the most popular items on the lunch menu, which starts at 11 a.m. weekdays and 11:30 a.m. weekends, but my predecessor at the Tribune is in love with the Philly cheesesteak.

If I’m looking for something lighter, I’ll order the grilled cheese sandwich with the soup of day (last visit: a delicious beef barley) or one of the huge salads.

Hangar Café’s only “downside,” if you will, is the difficulty first-time visitors have in finding its well-hidden location.

“If no one tells you, you’re not going to find it,” George says.

Hangar Café
Where: Chandler Municipal Airport, 1725 E. Ryan Road
Hours: 7 a.m. to 2 p.m. daily
Prices: Breakfasts $4.95-$7.95, appetizers $5.50-$6.95, salads $3.50-$8.50, sandwiches $6.50-$7.50, burgers $5.95-$8.50, entrees $$7.50-$8.95, desserts $3.95-$4.95.
Info: (480) 899-6965

Hangar cafeHow to find Hangar Cafe: From Germann Road (from north) or Queen Creek Road (from south), turn onto Airport Boulevard, which runs north-south between McQueen and Cooper roads. Turn east on Ryan Road (it only goes east) and go approximately 1,000 feet until it dead-ends at a chain-link fence. Turn right (south) on Curtis Way for another 200 feet until it dead-ends at a small parking lot next to the Chandler Air Service building. Walk through the gate and follow the white-striped walkway across the blacktop to the café.

5 to try: Valley resort restaurants

July 28th, 2009, 8:59 pm by Jess Harter

T. Cook's

Being a restaurant reviewer means I get to eat at some of the Valley’s finest restaurants on the Tribune’s dime. On my own time, however, you’ll rarely find me at those places; I’m sure you wouldn’t be surprised to learn a journalist’s salary doesn’t go very far when meals can run $200 to $300.

Summer is an exception. For these few weeks when triple-digit temperatures scare way many visitors, some the Valley’s top resorts lower prices or offer special meal deals. Here are five resorts where you can enjoy some of the Valley’s best cuisine in spectacular atmospheres:

T. Cook’s: “Iron Chef America” competitor Lee Hillson (pictured above) heads the kitchen of the Royal Palms Resort & Spa’s centerpiece, which melds Spanish Colonial architecture with a Mediterranean-influenced menu. Through Sept. 13, you can design your own three-course meal off the menu for $40 Sundays through Thursdays. Entrée suggestion: Pecan-roasted “Poulet Rouge” chicken, a French heirloom breed considered by some the world’s finest. 5200 E. Camelback Road, Phoenix, (602) 808-0766.

KaiKai: The only Valley restaurant to earn Mobil’s five-star rating and AAA’s five-diamond rating, this Wild Horse Pass Resort & Spa restaurant spotlights ingredients produced by the Gila River Indian Community. Kai currently is offering a $59 prix-fixe menu of three of chef Michael O’Dowd’s signature items; hand-picked baby lettuces, grilled buffalo tenderloin and traditional fry bread. (Note: Kai closes from Aug. 9-Sept. 9 each summer.) 5594 W. Wild Horse Pass Blvd., Chandler, (602) 385-5726.

J&G Steakhouse: The Phoenician Resort shuttered its venerable Mary Elaine’s last year, but has replaced it with an upscale steakhouse from celebrity chef Jean-Georges Vongerichten. This summer, J&G is offering a $19 burger-and-beer special: a fresh-ground patty topped with made-from-scratch Russian dressing, house-pickled cucumbers and lightly battered Vidalia sweet onions, hand-cut French fries and a premium microbrew. 6000 E. Camelback Road, Scottsdale, (480) 214-8000.

Talavera: Prime cuts of free-raised meats and seafood are the building blocks of chef Mel Mecinas’s contemporary American cuisine — not cutting edge but expertly executed — at this classy-casual Four Seasons Resort Scottsdale restaurant. Talavera offers a weekly two-course tasting menu for $34, or $45 with wine pairings. Through Sept. 1, all bottles on house wine list are half-price Sundays through Wednesdays. 10600 E. Crescent Moon Drive, Scottsdale, (480) 515-5700.

Lon’s: The Hermosa Inn celebrates the spirit of the Old West, and it’s reflected in chef Michael Rusconi’s “artful American” cuisine at this hacienda-style dining room. A new summer menu includes pan-roasted foie gras with dried
cherry tamale; butternut squash ravioli with organic spinach; heirloom
tomato salad with cucumbers, red onion, San Joaquin Gold cheese and basil
sorbet; and Colorado lamb loin with goat cheese gnocchi and
fava beans. 5532 N. Palo Cristi Road, Paradise Valley, (602) 955-7878.

Pizza Port IPA featured at SanTan monthly tasting

July 28th, 2009, 11:39 am by Jess Harter

Pizza Port logoJeff Bagby of Pizza Port Brewing Company will be the guest brewer at SanTan Brewing Company’s monthly Tuesday Night Tasting on Aug. 4.

The tasting, which starts at 6:30 p.m. and costs $25, will feature four courses of food and six beers:

• Reception beer: Pizza Port’s Carlsbad Cask IPA

• Point Reyes blue cheese and pear wedge salad (paired with SanTan’s HopShock IPA)

• Classic vichyssoise (SanTan’s Hefe Weizen)

• Intermezzo: Pomegranate sorbet (SanTan’s Sunspot Gold)

• Muscovy duck confit with Gouda mac ‘n’ cheese (SanTan’s Big Red)

• Chocolate-vanilla creme brulee duet (SanTan’s Strawberry Wit)

RSVP: (480) 917-8700.

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