By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
From the lunch menu, the Greek salad was a new spin on an old standby: tiny leaves of watercress, ripe heirloom tomatoes, chopped Kalamata olives, and chunks of feta tossed with lemon juice and olive oil. The pulled pork sandwich was joyfully messy to eat, served on a homemade bun with caramelized onions and honey mustard sauce. And I loved the sweet potato agnolotti (misspelled on the menu as "angolotti" d'oh!), pocket pasta topped with Savoy cabbage and bacon. Its combination of velvety filling, Mandarin glaze, and bacon jus was absolutely seductive.
As for brunch, I got a nicely prepared omelet filled with mushrooms, Gruyère, and roasted garlic. Served with truffled arugula salad and herb-roasted potatoes, it was filling. But I was so jealous of my dining companion, who ordered the thick, sugary Saigon cinnamon French toast. It was served atop a drizzle of blueberry marmalade, with sides of syrup and whipped crème fraîche that tasted like cheesecake. The combination of flavors and textures was completely over the top.
7135 E. Camelback Road
Scottsdale, AZ 85251
Region: Central Scottsdale
Basil pesto flatbread: $12
Pork sandwich: $11
Painted Lamb: $28
7135 East Camelback Road, Suite 195, Scottsdale, 480-751-2200, »web link.
Call or go online for restaurant, bar and market hours.
At that point, I didn't expect anything less from Olive & Ivy.