Crazy Love

Dude meets ranch

If you don't grunt with pleasure while devouring a platter of SB's buttermilk chicken, there's something wrong with you. Two breast portions are heavily coated in a sweet, brown batter, with a cracked black pepper cream gravy and mashed sweet potatoes topped with asparagus spears. It hangs on that edge of the sweet and the savory without tipping over into the too sweet realm. One entree that does tip over is the pecan-crusted rainbow trout slathered over with a maple butter sauce. I'd label this an acquired taste, though I eventually did acquire it.

Per desserts, the pineapple crepes with caramel sauce and vanilla bean ice cream made me wish the filling was all caramel and no pineapple. And with the Dutch apple cheesecake, I kept pulling off the sliced apples to get to the cheesecake beneath. On the other hand, the Oaxacan chocolate soufflé with strawberry sauce and roasted banana ice cream blew the other two sweets out of the water with its cinnamony Mexican chocolate made at Trilling's cooking school.

The platters, they matter: General manager Nate Hopper (left) and executive chef Bill Leisses bearing some tasty Southwestern fare.
Jackie Mercandetti
The platters, they matter: General manager Nate Hopper (left) and executive chef Bill Leisses bearing some tasty Southwestern fare.

Location Info

Map

Sierra Bonita Grill

6933 N. Seventh St.
Phoenix, AZ 85014

Category: Restaurant > Southwestern

Region: Central Phoenix

Details

Azteca soup: $3 cup/$7 bowl
Rock shrimp cocktail: $10
Cowboy stew: $15
Oaxacan chocolate soufflé: $6

602-264-0700.
Hours: Sunday through Thursday, 5 to 10 p.m.; Friday and Saturday, 5 to 11 p.m.

6933 North Seventh Street (near Glendale Avenue), Phoenix

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Sierra Bonita, you don't play fair in the game of culinary love! I'm simply swept off my feet, and I'll be back for more and more.

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