Grazie, Radda

Peace and plenty at new Tuscan joint

Comments (0) By Stephen Lemons Thursday, Nov 25 2004

Other standouts entree-wise include the white wine pork tenderloin and the "drunk chicken." The first is glazed in a honey/white wine/thyme combo that doesn't overpower the natural succulence of the pork flesh. The second is made up of layers of chicken breast and portobello mushroom, grilled in red wine, with peppercorn, mustard and lemon.

The most expensive item on Radda's reasonably priced menu, the filet mignon tips, had the least appeal for me. At fault here was not the Gorgonzola crumbles or the balsamic reduction, but the steak itself, which seemed tougher than it should have been. A tasty side of pan-fried potato chunks made up for this, as did some well-prepared broccoli and snow peas.

Jackie Mercandetti

The kids are alright: Newbie restaurateurs (from left) Daylon Greer, Lori Hassler, Ben Leitner and Brian Fazio.

Details

Chorizo stuffed dates: $7
Star Caesar salad: $8.95
Coffee-jalapeño barbecued steak: $10.50
Tiramisu: $5.75

480-778-0800. Hours: Monday through Friday, 11 a.m. to 11 p.m.; Saturday, noon to 11 p.m.; closed Sunday.

7000 East Shea Boulevard (west of Scottsdale Road, next to Eli's), Scottsdale

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Radda's bill of fare lists a couple of possibilities for dessert, but head straight for the tiramisu, served in a bulbous glass, with made-from-scratch Marsala-mascarpone egg cream. At even the best Eye-tie joints in town, tiramisu is often an afterthought, and ends up being a huge letdown. But in Radda's tiramisu you can really taste the amaretto and the coffee. It's one of many reasons I suppose I should say, despite my stated distaste for the season, grazie,Radda.