Archive for the 'Gilbert' Category
November 6th, 2009, 9:42 pm by Jess Harter
A PBS special earlier this year declared craft beer is the new wine. And never before have beer drinkers had so many choices of small-batch ales and lagers produced right here in the Valley at a growing number of brew pubs that also offer full menus of food. Here are five to check out:
 Four Peaks Brewing Company: The best-known and most-honored Valley microbrewery for the past 13 years makes eight mainstays, led by its popular Kiltlifter Scottish-style ale and British pub-inspired 8th Street Ale. It also has concocted more than two dozen various seasonal ales, such as its current Pumpkin Porter. 1340 E. Eighth St., Tempe, (480) 303-9967.
SanTan Brewing Company: This downtown Chandler brew pub (pictured at right), launched in 2007 by the longtime brewmaster from Four Peaks, showcases an every-day roster of six ales, plus a seasonal selection or two (currently, Strawberry Wit and SanTamber). Look for its most popular seasonal, Winter Warmer, to return later this month. 8 S. San Marcos Place, Chandler, (480) 917-8700.
BJ’s Restaurant & Brewery: This California-based chain operates 87 locations nationwide, including ones in Chandler and Mesa. The beer list includes seven standards, plus a seasonal selection (currently, Pumpkin Ale) that changes every two months. 3155 W. Chandler Blvd., Chandler, (480) 917-0631; 6622 E. Superstition Springs Blvd. Mesa, (480) 324-1675.
Rock Bottom Restaurant & Brewery: This Colorado-based chain, which also owns Old Chicago restaurants, has 40 brew pubs, including one in Ahwatukee. The beer list features five standard ales and lagers, plus a monthly seasonal (the next, London Smoked Porter, will be tapped Thursday). 14205 S. 50th St., Phoenix, (480) 598-1300.
Gordon Biersch Brewery Restaurant: The Gordon Biersch Bottling Company actually sold off its restaurant group - which now numbers 46 locations, including Gilbert and Tempe - to Tennessee-based Big River Breweries a decade ago. The beer list offers five standard selections, plus a seaonal (currently, an Oktoberfest). 2218 E. Williams Field Road, Gilbert, (480) 722-0883; 420 S. Mill Ave., Tempe, (480) 736-0033.
Posted in: Ahwatukee • Chandler • Gilbert • Tempe • BJ's • Four Peaks • Gordon Biersch • Rock Bottom • SanTan Brewing | Post a Comment »
November 5th, 2009, 3:15 pm by Jess Harter
Posted in: Gilbert • Joe's Farm Grill | 2 Comments »
November 2nd, 2009, 12:45 pm by Jess Harter
Joe’s Farm Grill celebrates its third anniversary Wednesday with its annual Free Cheeseburger Day.
Last year, 3,100 people enjoyed a free meal — a cheeseburger, fries and beverage — and the Gilbert restaurant hopes to serve 4,000 this year.
The offer will be available 11 a.m. to 3 p.m. and 4 p.m. to 8 p.m. (or until the burgers run out). No breakfast will be served Wednesday.
No purchase is necessary. There’s a limit of one meal per person, and recipients must go through the line to get their meal.
Call-in orders will not be accepted, and no other menu items will be available Wednesday.
Posted in: Gilbert • Joe's Farm Grill | Post a Comment »
November 1st, 2009, 1:38 pm by Jess Harter
Hungry for something to do in November? The penultimate month of the year dishes up a heaping helping of food- and drink-related events all around the Valley. Here are 10 that you might want to mark on your calendar:
 Free Cheeseburger Day: Joe’s Farm Grill celebrates its anniversary every year by handing out free meals — a one-third-pound cheeseburger, fries and beverage — for lunch and dinner. Last year (pictured at left), 3,100 people showed up to take advantage of the Gilbert restaurant’s offer. Nov. 4 at Joe’s Farm Grill in Gilbert. Free. joesfarmgrill.com.
James Beard Foundation Celebrity Chef Tour: Celebrity chef Jean-Georges Vongerichten and Phoenician executive chef Paul Carter will prepare a multi-course meal with wine pairings from master sommelier Greg Tresner to benefit the non-profit Beard Foundation, which promotes the culinary arts. Nov. 5 at J&G Steakhouse. $150 per person. celebritycheftour.com.
Scottsdale Festival of Greece: Gyros, mousaka, souvlaki, spanakopita and baklava are just a few of the Greek food items that will be served up during this annual three-day fest, which also will include a cooking class, films, live music, dancing and children’s activites. Nov. 6-8 at Scottsdale Civic Center. Free admission. azgreekfest.com.
SanTan Apple Fest: This annual fest organized by the Apple Dumpling Café features all things apple — from an apple flapjack breakfast to an apple baking contest to an apple-peeling contest. The day’s numerous activities also will include shopping, art and classic cars. Nov. 7 at Higley High School. Free. appledumplingcafe.com.
 SerbFest: Plenty of authentic Serbian cuisine — including ala carte meals, pastries, imported groceries and Serbian beer and liquor — will be available at this annual two-day celebration. Other highlights will be folk music and dancing, a shopping bazaar and children’s activities. Nov. 7-8 at St. Sava Church in Phoenix. $2. saintsavachurch.com/serbfest.
The Big Pour: This beer-tasting festival sponsored by Draft magazine debuted last November at Mesa’s Hohokam Stadium (pictured at right), but will move to Old Town Scottsdale’s SouthBridge and expand from one day to three. Everclear will head the musical lineup and perform the final night. Nov. 12-14 at Scottsdale’s SouthBridge. $10-$75. draftmag.com.
Corks & Cactus: This annual 21-and-over event will allow people to sample more than 80 boutique wines from around the world along with hors d’oeuvres and desserts. There also will be live music and talks by winery reps. Reservations are required. Nov. 13 at Desert Botanical Garden in Phoenix. $80 per person. dbg.org.
Chiles & Chocolate Festival: Vendors will be handing out free samples of spicy salsas and gourmet chocolates, which will be available for purchase. Cooking demonstrations and Spanish flamenco dancing lessons also will take place. Nov. 14-15 at Desert Botanical Garden. Free with garden admission. dbg.org.
Holiday Enchantment: This annual black-tie-optional event features a “Taste of Chandler,” which will include Fleming’s Prime Steakhouse, Firebirds Rocky Mountain Grill, Grimadli’s Pizza and Kokopelli Winery & Bistro, among others. Nov. 20 at Crowne Plaza San Marcos Resort in Chandler. $45. (480) 963-4571.
Arizona Wine Growers Festival at the Farm: Most of the state’s top wine growers will come together for this inaugural event, which will feature wine tastings, interactive exhibits, seminars and live music. Awards will be presented at a $125-per-person dinner that evening at Quiessence. Nov. 22 at the Farm at South Mountain in Phoenix. $50 per person. azwinefestivalatthefarm.com.
Posted in: Chandler • Gilbert • Phoenix • Queen Creek • Scottsdale • Add new tag • Culinary Festivals | Post a Comment »
October 27th, 2009, 10:25 am by Jess Harter
The five-second rule apparently is in effect at Flaming Kabob, which tied for top dishonors on this week’s list of worst East Valley restaurant health inspections.
The restaurant, 2252 E. Baseline Road, Mesa, was flagged for seven major violations, including this doozy: “Staff noted dropping bread, picking up bread from floor with bare hand (and) proceeding to assemble sandwiches.”
If they do this in front of a county inspector, it makes me wonder what happens when an inspector isn’t watching.
Other violations included not washing those sandwich-making bare hands, “heavy organic buildup” on soda fountain and a soiled lid on ice machine. Oh, yeah — and a live cockroach found in the food-prep area.
No better was Four Seasons Sushi, 1652 N. Higley Road, Gilbert, whose seven major violations included the staff making sushi rolls with bare hands and improperly stored raw fish dripping on salad ingredients. Oh, yeah — and a live cockroach found in the food-prep area.
Other top offenders this week are Abuelita’s Kitchen and Club Cabo in Mesa and China Garden in Gilbert (five violations each).
For more details on these restaurants’ inspections, or to check any other restaurant, go to maricopa.gov and click on “Restaurant Ratings.”
Posted in: Gilbert • Mesa • Dirty Dining | 7 Comments »
October 23rd, 2009, 11:56 am by Jess Harter
Every day seems to be some sort of holiday in the food world, from National Popcorn Day (Jan. 19) to Beans ’n’ Franks Day (July 13) to National Pfeffernüsse Day (Dec. 23). Here are some food holidays coming up in the next five days, as well as a suggestion of where to celebrate each:
Toby Keith’s I Love This Bar & Grill: Saturday is National Bologna Day, and the fried bologna sandwich ($9.99, pictured below) is one of the signature menu items at the country singer’s restaurant at Mesa Riverview. The thick-cut bologna is topped with onions, American cheese and Miracle Whip and served on grilled garlic toast. 1065 N. Dobson Road, Mesa, (480) 844-8629.
 Heart Attack Grill: Sunday is National Greasy Foods Day, and no one revels in dietary fat and cholesterol more than this Chandler burger joint (pictured above) with “naughty nurse” servers. The Quadruple Bypass cheeseburger is made with four half-pound beef patties and 12 strips of bacon, and the Flatliner fries are deep-fried in pure lard. 6185 W. Chandler Boulevard, Chandler, (480) 205-7777.
SanTan Brewing Company: Monday is National Pretzel Day, and some of the best soft pretzels you’ll find outside a ballpark are served at this downtown Chandler brew pub. A pair of large pretzels ($6.50, or just $5 during happy hour) with or without salt come with spicy beer mustard and beer cheese for dipping. 8 S. San Marcos Place, Chandler, (480) 917-8700.
Murphy’s Law Irish Pub: Tuesday is National Potato Day, and who knows the starchy tubers better than the Irish? House-fried potatoes take the place of chips in the Irish nachos ($8.95), and eight varieties of spud sides include bacon blue mash, green chili cheddar mash, beer cheese mash and parmesan-herb mash. 58 S. San Marcos Place, Chandler, (480) 812-1588.
Romeo’s Euro Cafe: Wednesday is National Chocolate Day, and this Gilbert eatery has the most decadent dessert case in the East Valley. Specialty cakes include the Intoxicated Love, made with dark, milk and white chocolates, and Dark Desire, hazelnut-chocolate cake with dark chocolate mousse and chocolate ganache (both $6 per slice). 207 N. Gilbert Road, Gilbert, (480) 962-4224.
Posted in: Chandler • Gilbert • Mesa • 5 to Try • Heart Attack Grill • Murphy's Law • Romeo's Euro Cafe • SanTan Brewing Co. • Toby Keith's I Love This Bar & Grill | Post a Comment »
October 9th, 2009, 7:29 am by Jess Harter
Thanks to the wonder that is modern air freight, we desert dwellers can enjoy something previous generations of Arizonans never imagined: fresh seafood from every corner of the world. Since October is National Seafood Month, here are five restaurants that offer some of the best seafood dishes in the Southeast Valley:
Latitude Eight Thai Grill: This downtown Chandler eatery makes a wonderful seafood green curry with King crab, mussels, fish, shrimp, scallops and squid ($18), but my favorite seafood entrée is the simply grilled halibut in a sweet-sour-spicy reduction. The halibut, a fish that literally can melt in your mouth when fresh, comes with grilled asparagus and jasmine rice ($19, pictured above). 11 W. Boston St., Chandler, (480) 722-0560.
Cork: It’s hard to find good oysters in the Southeast Valley, but this Chandler restaurant serves seasonal varieties — usually the lusted-after Kumamoto — raw on the half shell (five for $12) with a horseradish puree, a spicy cocktail sauce and three different salts. Tip: Get the oysters for half-price during happy hour 4 p.m. to 6:30 p.m. Tuesday through Friday. 4991 S. Alma School Road, Chandler, (480) 883-3773.
 Kai: Are scallops the culinary world’s most tired appetizer? Not at the Wild Horse Pass Resort’s signature restaurant — arguably the state’s finest — where Baja-born bivalves ($22, pictured at right) are seared and perched on a pillow of sea urchin, separated by wilted Swiss chard and accompanied by a piquillo pepper and smoked pepper fondue and porcini mushrooms. 5594 W. Wild Horse Pass Blvd., Chandler, (602) 385-5726.
Liberty Market: Did you know this popular Gilbert eatery recently added mussels to its dinner menu? They’re only available on Fridays and Saturdays, when they’re served by the bowl ($10) in a “chef’s broth of the day.” The mussels come with a side of grilled Sicilian bread to soak up all the sauce. For a classic pairing, wash ‘em down with a pint of Guinness stout. 230 N. Gilbert Road, Gilbert, (480) 892-1900.
Talk of the Town Asian Diner: This fast-casual eatery, simply referred to by the acronym “Tott’s” by its regulars, specializes in inexpensive stir-fry dishes, the richest-tasting of which is the walnut shrimp ($9.50), Lightly breaded shrimp and whole walnuts are smothered in a thick, creamy white sauce and served on a bed of crispy rice noodles. 1817 E. Guadalupe Road, Tempe, (480) 897-7928.
Posted in: Chandler • Gilbert • Tempe • 5 to Try • Cork • Kai • Latitude Eight • Liberty Market • Tott's | Post a Comment »
October 7th, 2009, 10:53 am by Jess Harter
Ten restaurants from SanTan Village will provide food samples for the second annual Taste of SanTan festival, which takes place 6 p.m. to 9 p.m. Friday at the Gilbert shopping center.
Participating restaurants include Blue Wasabi, Brio Tuscan Grille, Cantina Laredo, Gordon Biersch, The Keg, Kona Grill and Grimaldi’s.
The $35 admission, which benefits Save the Family, also covers three drink tokens, unlimited non-alcoholic drinks, live entertainment, raffle prizes and gift bags.
Reservations are required and can be made at savethefamily.org.
Posted in: Gilbert • Culinary Festivals | Post a Comment »
October 7th, 2009, 8:58 am by Jess Harter
The culinary bar tends to be set pretty low for sports-themed restaurants and bars, but that’s been slowly changing over the years.
Back in the 1980s, Harry & Steve’s in Mesa helped pioneer the idea southeast Valley sports bars actually could serve good-tasting burgers, sandwiches and even full-blown entrees.
But while there have been others that have followed suit — most recently, Blue 32 in Gilbert — too many sports bars still field rosters of sub-par menu items.
That’s why I had high hopes when Tailgaters Grill opened earlier this year on the northeast corner of Higley and Queen Creek roads. Southeast Gilbert residents could use a good sports bar — actually, a good restaurant of any kind.
Sadly, they won’t find one in Tailgaters.
 The building’s warehouse-like interior is pleasant enough — two walls of concrete block and two of windows, including a roll-up that opens the U-shaped bar to the side patio. There are plenty of requisite flat-panel TVs for watching games.
So red flags go up when friends and I walk in on a busy college football Saturday afternoon, expecting a crowd, and find fewer than 10 patrons, all sitting at the bar.
A order of buffalo wings (six for $6, pictured above) quickly sheds light on the problem. At a buck apiece, I’m expecting much better than the mummified specimens — dry and shriveled-up — that arrive.
A plate of strangely coarse hummus ($6.75, pictured at bottom) is equally disappointing. A red version is roasted red pepper; a green is jalapeno and cilantro. I point this out because they taste about the same — bland.
 How do you screw up something as bulletproof as pizza? Here’s how: Burn some chorizo — make sure it’s jet black — then crumble it on a frozen sausage-and-pepperoni pizza from the grocery store, and the result will be almost identical to the Meat Lovers ($10, pictured at right) I tried.
During four visits to Tailgaters (no relation to the West Valley sports bar of the same name, I should point out), I try in vain to find something worthy to recommend.
It’s not going to be the tasteless cheese steak (a whopping $11) with cheese like hardened glue, the dried-out, chewy Rueben ($8.25) or the Italian sausage ($8) so small it’s swallowed up by a hot dog bun.
The cheeseburger ($8.75) and barbecue pork sandwich ($8) are average at best, but at least neither offends. Maybe they’re your best bet.
 Tailgaters has only been open for a few months, so I hope it eventually can get its culinary act together.
For now, though, its biggest attraction seems to the perky female bartender who frequently jumps up on a beer cooler to bend over and clear glasses off the bar, practically giving male patrons whiplash as their heads swivel.
It probably explains why the few customers I’ve seen at Tailgaters are sitting at the bar.
Tailgaters Grill
Where: 4604 S. Higley Road, Gilbert (northeast corner of Higley and Queen Creek roads)
Open: 11 a.m. to midnight Monday through Thursday, 11 a.m. to 2 a.m. Friday, 7 a.m. to 2 a.m. Saturday, 7 a.m. to midnight Sunday.
Prices: Appetizers $5-$8, burgers/sandwiches $7.50-$11, entrees $11.25-$20.
Info: (480) 457-8949 or tggrill.com.
Posted in: Gilbert • Tailgaters Grill | 52 Comments »
September 28th, 2009, 4:25 pm by Jess Harter
Kiley’s Grill, a neighborhood restaurant and sports bar, has opened in a building that formerly housed a Garcia’s Mexican Restaurant in Chandler.
Kiley’s, located on Alma School Road between Elliot and Warner roads, has offered a limited menu of appetizers, sandwiches, burgers and pizzas for its first few days, but hopes to launch its full menu Wednesday.
The bar boasts 101 different martinis, and has margaritas, spiced rum and vodka mixed drinks on tap. You also can buy a special 24-ounce beer mug for $10 and get refills for $5.
Happy hour, which runs from 3 p.m. to 7 p.m. and 10 p.m. to close daily, includes such specials as $2 domestic drafts, $3 imports, $5 appetizers and $5 10-inch pizzas.
A second Kiley’s, which was to open earlier this year on the southeast corner of Gilbert and Williams Field roads in Gilbert, was put on hold after the landlord declared bankruptcy.
Kiley’s Grill, 2394 N. Alma School Road, Chandler, is open 10 a.m. to midnight Monday through Thursday and 10 a.m. to 2 a.m. Friday and Saturday. Info: (480) 245-6601.
Posted in: Gilbert • Kiley's Grill | 1 Comment »
September 22nd, 2009, 6:38 pm by Jess Harter
 Cheesecake is perhaps the most ubiquitous dessert in the East Valley, served everywhere from pizzerias to seafood restaurants, sports bars to fine-dining destinations.
While quite simple — the American standard is a cream cheese-based filling in a graham cracker crumb crust — there’s no reason cheesecake has to be boring.
Here are five East Valley restaurants that serve cheesecake with a twist:
S’Bistro: You don’t have to be a kid to enjoy owner-chef Brian Banasek’s creative cheesecake lollipops ($2 apiece, pictured at right), which come in a variety of flavors and coatings with sauces. 124 W. Main Street, Mesa, (480) 962-0344,
La Calabria: Italians substitute ricotta for cream cheese, resulting in a drier texture. You’ll be hard-pressed to find a better example than the cheesecake ($5.95 per slice) made by owner-chef Giovanni Spataro’s wife, Clara. 1534 E. Ray Road, Gilbert, (480) 726-3537.
McDuffy’s Grille: How do Americans improve a dessert that’s been around for at least 2,000 years? By deep-frying it, of course. McDuffy’s “cheesecake bites” ($5.29) are served with ice cream. 980 E. Pecos Road, Chandler, (480) 966-8200.
Cork: Pastry chef Danielle Morris uses chevre, a creamy goat’s milk cheese, for a tangy French twist, served with champagne grapes and port-soaked fig ($5). 4991 S. Alma School Road, Chandler, (480) 883-3773.
Vito’s Pizza: Take turtle cheesecake bites, bury in chocolate cream and top with nuts, chocolate chips and caramel. This pizzeria’s Chocolate Eruption ($7) lives up to its name. 1947 N. Lindsey Road, Mesa, (480) 832-3311.
Posted in: Chandler • Gilbert • Mesa • Cork • La Calabria • McDuffy's Grille • S'Bistro • Vito's Pizza | 1 Comment »
September 21st, 2009, 5:00 pm by Jess Harter
Total Wine & More, a Maryland-based chain that bills itself as “America’s Wine Superstore,” has opened its fourth Valley location at SanTan Village shopping center in Gilbert.
The 21,000-square-foot retailer, located across the street from Gordon Biersch, offers a selection of more than 11,000 wines, beers and spirits.
Total Wine has 62 stores in 10 states, including stores in Tempe, Phoenix and Glendale.
Total Wine & More, 2224 E. Williams Field Road, Gilbert, is open 9 a.m. to 10 p.m. Monday through Saturday and 10 a.m. to 9 p.m. Sunday . Info: (480) 899-1878.
Posted in: Gilbert • Total Wine & More | 1 Comment »
September 16th, 2009, 7:20 am by Jess Harter
 The 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 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.
Posted in: Chandler • Gilbert • Mesa • Brio Tuscan Grille • Cork • Landmark • Tomaso's • Vito's Pizza | 1 Comment »
September 10th, 2009, 6:16 pm by Jess Harter
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 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.
Posted in: Chandler • Gilbert • Mesa • Blue 32 Sports Grill • Buffalo Wings & RIngs • McDuffy's Grille • Native New Yorker • R.T. O'Sullivan's | 9 Comments »
September 8th, 2009, 10:40 am by Jess Harter
 Do you make a special dessert that your friends and family rave about? Now you can share it with the rest of the Valley.
Flancer’s, which has locations in Gilbert and Mesa, is holding a Dessert Showdown contest. The winner gets a $100 Flancer’s gift certificate, their dessert on the restaurants’ menu for a year and a portion of the proceeds donated to a charity of your choice for three months.
To enter, bring your dessert to either Flancer’s location any day this month, along with a typed or printed-out copy of the recipe.
Desserts will be judges on taste, appearance, creativity, ease of recipe and availability of ingredients. Several finalists will be selected to compete in a Dessert Showdown in October.
Keep in mind: Desserts should be “restaurant-friendly,” meaning elaborate, time-intensive creations like multi-layered cakes are out. Sheet cakes, pies, brownies, cookies, cheesecakes and bread pudding generally are acceptable.
For more information, call Flancer’s at (480) 926-9077 (Gilbert) or (480) 396-0077 (east Mesa) or go to flancers.com.
Posted in: Gilbert • Mesa • Flancer's | 6 Comments »
September 3rd, 2009, 3:44 pm by Jess Harter
Talk about great timing: I stopped by Udder Delights late last night just as co-owner Casey Stechnij was getting ready to taste-test the Gilbert ice cream shop’s latest creation: hot dog-flavored ice cream.
The batch wasn’t frozen yet, but the yellowish-white cream definitely had a strong taste of hot dogs. Stechnij says he used Hebrew Nationals, and that’s exactly what it tasted like.
I’ve tried a lot of unusual ice cream flavors in my life, but this was one of the weirdest — probably because my brain was having difficulty reconciling the texture and appearance of ice cream with the taste of hot dogs.
If you’re really adventurous, I guess you could make an all-American meal by having a scoop of the hot dog ice cream with scoops of Udder Delight’s potato chip and apple pie ice creams.
When I asked Stechnij if he was working on a relish-like sweet topping for the hot dog ice cream, he only smiled.
Udder Delights, located on the southwest corner of Val Vista Drive and Warner Road in Gilbert, is open seven days a week. Info: (480) 507-3859.
Posted in: Gilbert • Udder Delights | 14 Comments »
September 1st, 2009, 7:17 am by Jess Harter
If you enjoy hot dogs as much as I do, you won’t want to miss Joe’s Farm Grill’s “Dog Days of Summer.” For the month of September, the Gilbert eatery will sell 14 specialty hot dogs.
“What goes better with summer than hot dogs?” Joe’s Farm Grill chef Chad Burnett asks. “Tim (Peelen, the restaurant’s operating partner) and I are both big fans of hot dogs.”
Burnett (pictured above) was tasked with creating the various dogs, which are available 11 a.m. to 9 p.m. daily. Two styles will be offered each day, so all 14 will be available each week.
The specialty dogs are:
 Hawaiian: Wrapped in ham and topped with mozzarella, bacon and pineapple-serrano sauce.
Asian: Topped with shredded carrots, bean sprouts, scallions, wasabi mayo and teriyaki glaze. (pictured at left top)
Cobb: Topped with romaine , bacon, tomato, egg and blue cheese dressing.
Carolina: Topped with pulled pork and creamy coleslaw.
The 3B: Top with bacon, bleu cheese and Joe’s Real BBQ sauce.
Sonoran: Wrapped in bacon and topped with farm beans, melted cheeses, jalapenos and sour cream. (pictured second)
Cordon Bleu: Wrapped in smoked ham and Swiss cheese and topped with a fried egg and Dijon aioli.
Swedish: Topped with garlic whipped potatoes and lingonberry sauce. (pictured third)
British: Topped with horseradish, caramelized onions and sharp cheddar.
Trailer Park: Topped with Cheese Wiz and crumbled potato chips.
Spanakopita: Topped with creamed spinach, artichokes and feta cheese. (pictured fourth)
Rueben: Topped with sauerkraut, Swiss cheese and Thousand Island dressing.
Mediterranean: Topped with feta cheese, kalamata olives, roasted peppers and pesto mayo. (pictured bottom)
Buffalo: Topped with carrots, celery, buffalo hot sauce and bleu cheese dressing.
All feature quarter-pound, all-beef dogs that are grilled with the exception of the Sonoran, which is deep-fried.
The 33-year-old chef says his favorites are the Swedish, Hawaiian, Asian and Cobb.
“This whole promotion has inspired me to do a hot dog place someday,” he says.
The dogs cost $6.99 with fries, or $9.99 for two dogs with fries. Joe’s also is selling lemonade and strawberry lemonade.
In addition, Joe’s is offering a breakfast dog — smothered with jalapeno-sausage gravy and topped with a scrambled or fried egg — for $7.99 every morning.
‘DOG DAYS’ SCHEDULE
Asian/Sonoran: Today, Sept. 10, 19, 23 and 30
Hawaiian/British: Wednesday, Sept. 11, 20 and 24
Buffalo/Cordon Bleu: Thursday, Sept. 12, 17 and 21
Trailer Park/Mediterranean: Friday, Sept. 13, 18, 22 and 28
Rueben/Cobb: Saturday, Sept. 8, 14, 26 and 29
Carolina/Swedish: Sunday, Sept. 9, 15 and 27
3B/Spanakopita: Monday, Sept. 16 and 25
Breakfast: Daily
Posted in: Gilbert • Joe's Farm Grill | 8 Comments »
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