Maggiore Rule

Tomaso Maggiore is still the man behind the meatballs

Tomaso's -- the elegant Italian restaurant that's charmed Valley diners for almost two decades in its original 32nd Street and Camelback location -- has set up a sister shop in the East Valley. That brings to three the number of Tomaso's in the metro-Phoenix area, all sporting the exact same menus.

There's no cause for alarm, however, because owner Tomaso Maggiore hasn't sold out to any chain operator -- he's still the man behind the meatballs at these fashionable eateries. He's merely expanding his successful operation, first moving to California, then opening Tomaso's 2000 at Scottsdale Road and Frank Lloyd Wright in Scottsdale a few years back. Three months ago, he brought us the newest Tomaso's, on Ray Road west of I-10 in Chandler.

Fortunately, as the Chandler store shows, Tomaso's expansion efforts haven't led to any compromise in quality.

Don't be fooled by gaudy decor -- Tomaso's is excellent Italian food, plain and simple.
Leah Fasten
Don't be fooled by gaudy decor -- Tomaso's is excellent Italian food, plain and simple.

Location Info

Map

Tomaso's

7131 W. Ray Road
Chandler, AZ 85226

Category: Restaurant > Italian

Region: Chandler

Details

Appetizers:
Clams casino: $8.95
Carpaccio: $7.95
Terrina al caprino: $8.95

Entrees:
Spaghetti ferrarese: $11.95
Medaglioni alla pizzaiola: $22.95
Sicilian feast day braciole: $19.95
Lobster ravioli and scampi: $25.95

Hours: Lunch, Monday through Saturday, 11 a.m. to 3 p.m.; dinner, Monday through Saturday, 4 to 9 p.m.

7131 East Ray, Chandler, 480-940-1200

Anyone who has dined at any of Maggiore's enterprises will find that the new Tomaso's looks familiar. The decor is similar to his other restaurants -- overflowing with Raphael cherubs, cute Maggiore-isms painted on the walls ("One cannot think well, love well, live well, if one has not dined well"), painted clouds and blue skies, and knickknacks that, under any other restaurateur's name, would be unforgivably tacky.

An infestation of plaster cherubs, for example, swarms from the Chandler shop's ceiling, hung on fishing line in front of the partially exposed kitchen. A giant sculpture of a man beneath is admirably anatomically correct, gazing across the room at a sculpture of two bodies entangled, one plaster, the other dipped in gold. There are two massive portraits of a grinning Maggiore, his arm cradled around his beloved mother.

Yet, such kitsch is what we've come to expect from the boisterous Maggiore, who isn't shy about utilizing romantic stories such as learning the art of Italian cookery as a child at his mother's side or toiling as a tyke at the family's restaurant in Palermo, Sicily.

There's nothing fake behind Maggiore's food, though -- it's predictable, classic, time and time again. Maggiore can open as many of his eponymous eateries as there are corners of the Valley, as far as I'm concerned.

Maggiore is no corporate Chef Boyardee, after all. A check of the Web says he's a graduate of the Culinary Institute of Rome. Rather than stunning us with gimmicks, he's stayed true to the quality ingredients, professional presentation and deft seasoning that's kept his cuisine as fresh today as it was when he opened his first Tomaso's in 1977.

One thing I'd rather not see duplicated, however, is the bar setup at the new Chandler store. Our hostess is careful to ask whether we prefer smoking or non, but what's the difference, really, when the nonsmoking section is smack against a half-wall separating us from the very smoky bar? All through dinner, evil tendrils of burning tobacco wiggle between the magnum wine bottles perched on the wall. We slink down on gold-upholstered banquettes, but can't escape.

Tomaso's robust balsamic vinegar is a good antidote against any smoky fumes, fortunately, blended with olive oil and cutting with real zing on the crusty artesian bread placed before us. It's difficult to stop munching the pillowy pieces, alternatively spread with torridly garlicky creamery butter.

The bread's good when dipped in the broth of pasta e fagioli, too, lending needed flavor to a too-light vegetable consommé thinned with extra virgin olive oil. There's simply no lustiness to the puddle of tiny tube noodles, undercooked cannellini beans and carrot slivers.

A better appetizer choice, by far, is clams casino. Four beautiful Eastern shells are stuffed with their own meat, the clam chopped and folded with crunchy pine nuts, garlic and fresh herbs. They're drizzled with olive oil and broiled to a crunchy top, smelling pleasingly of lemon when they arrive at our table. I dip my spoon in the gorgeous sauce served with the clams, tasting of more garlic and oil, then use my bread to mop up every last drop.

Terrina al caprino is another fine starter, bringing a Ferris wheel of flavors in a vertical stack of roasted red pepper, thin grilled eggplant slices, heirloom tomatoes (grown in plain dirt, as in the old days before bioengineered vegetables became commonplace), Kalamata olives, buffalo mozzarella and goat cheese on a bed of arugula. There's vinaigrette hinting at the salad's edges, I think, but my attention is riveted on what wins this year's award (so far) for the best tomato I've tasted. It's a firm, bright red, virtually seedless and full-bodied fruit.

Less dramatic, but equally satisfying, is Sarina's salad. Crunchy fresh endive and arugula are excellent, but the star is crisp fennel. Apples, walnuts and wonderfully creamy goat cheese play supporting roles under a light bath of sherry wine vinegar and walnut oil.

The star of the starters, though, is carpaccio. There's not much to this dish -- beef pounded so thin it's translucent, and squeezed with lemon. But Tomaso's beef is prime, spanning an entire plate under a flurry of capers and shaved-from-the-block Parmesan strips. The arugula splayed alongside is obviously fresh. And an accompanying caper-saffron aioli sauce is pure decadence, essentially a thin but gutsy mayonnaise.

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