Chauvinist Pig-Out

Real men do eat ceviche

There are three main appetizers: a shrimp ceviche, chicken nachitos, and tuna steak tartare with guacamole dip. I'm not a big guacamole fan, so the fact that I scarfed this terrine-like concoction of bluefin tuna with slab o' guac until the plate was clean should tell you something. The shrimp ceviche was so yummy I ordered two on one trip, even though I must admit a 16th-Street coctel de mariscos could run rings around it. (Also, saltines on the side? A little tacky, no?) My least fave? The chicken nachitos -- grilled fowl on tortilla chips with guacamole and melted cheese. But being my least fave, they still somehow managed to disappear from my plate. Hmmm.

All eyes on the guys: From left,  Chelsea's Kitchen chef and partner Scott Newman, owner Craig DeMarco, and La Grande Orange chef Doug Robson.
Jackie Mercandetti
All eyes on the guys: From left, Chelsea's Kitchen chef and partner Scott Newman, owner Craig DeMarco, and La Grande Orange chef Doug Robson.

Location Info

Map

Chelsea's Kitchen

5040 N. 40th St.
Phoenix, AZ 85018

Category: Restaurant > American

Region: East Phoenix

Details

Shrimp ceviche: $11
Tuna steak tartare: $14
Green chile stew: $15
Grilled prime rib: $24

602-957-2555.
Hours: 4:30 p.m. to 10 p.m., Monday through Saturday

5040 North 40th Street (just north of Camelback Road)

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CK's best dessert was the special when I went, apple pie à la mode. Almost as good as the pie at Bill Johnson's Big Apple. A he-manly dessert that deserves a permanent spot on the menu. Thus the DeMarcos court success by appealing to both sexes for a change, and whenever anyone I know wants to go to Postino, et al., I'll have an alternative that's right down the road.

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