To Go . . . Or Not To Go

I have always found it strange that the Valley lacks the kind of grab-and-go spots that are so popular in other big cities. Places that take the humble deli to a higher level, with mountains of mouthwatering gourmet food that's tastier than most of us could ever hope to make at home.

New York's Dean & Deluca, with ready-to-eat exotica displayed like food porn in gleaming glass cases, is the first place that comes to mind. Better yet, there are the depachika of Tokyo, those basement-level department store emporiums devoted to every kind of freshly made dish imaginable, from fried chicken and steamed Chinese buns to fennel salad and panna cotta.

So it's a good sign that The Foodbar and dish market & wine bistro, two new dining spots that opened this summer in Scottsdale, are attempting similar concepts.

See food restaurant: Customers browse the offerings at The Foodbar.
Jackie Mercandetti
See food restaurant: Customers browse the offerings at The Foodbar.


The Foodbar
Southwest salad: $8.45
Pressed Cuban sandwich: $8.45
480-994-3663, »web link
Hours: Monday through Saturday, 7:30 a.m. to 9:30 p.m.; Sunday, 8 a.m. to 6 p.m.

dish market & wine bistro
Roasted turkey sandwich: $7
BBQ brisket sandwich: $8
480-584-6190, »web link
Hours: Sunday through Thursday, 6 a.m. to 8 p.m.; Friday and Saturday, 6 a.m. to 9 p.m.
The Foodbar, 7114 East Stetson Drive, Scottsdale
dish market & wine bistro, The Shops at Gainey Village, 8977 North Scottsdale Road, Scottsdale

I say "attempting," though, because right now, neither place is pulling it off, in my book.

The Foodbar was the first eatery to open at SouthBridge, the upscale residential, retail, and dining complex that's still under construction along Stetson Drive, right next to the canal. Among the other restaurants in the works are two more from SouthBridge developer Fred Unger, plus four highly anticipated eateries from restaurateur Peter Kasperski. When it's all open, it promises to be one of the most high-profile destinations in the metro area.

First time I walked into The Foodbar, though, I thought, "This place is a total cluster___." (You fill in the blank.)

The décor has some appealing touches — hand-painted floor tiles, handsome wood tables, artsy lighting — but the layout's weird. At one end, there's an espresso bar. Stretching down the narrow aisle in the middle, there's a row of two-seater tables along the wall, and along the window, some uncomfortable built-in bench seating that doesn't allow you to face your dining companion. Instead, you awkwardly face the people at the tables, and must lean sideways to eat. At least the outdoor cafe-style seating is normal. The other end of the space is taken up by counters and cash registers.

I didn't visit The Foodbar until it had already been up and running a couple of months, but even then, the staff seemed confused. Why were six employees crowded around behind the counter as I gave my order? There was the same kind of congestion another day I stopped by. Even the last time I went in (three months in), they flubbed my order. By now, you'd think they'd be running more efficiently.

The food itself was hit-and-miss. Fresh salads and sandwiches were fine, if not memorable, while the selection of side dishes interested me more. Tangy, parsley-flecked Tuscan white bean salad, butternut squash soup, and "caprese" orzo with pesto, mozzarella, and moon-dried tomatoes were a few decent options. But the dry, bland North African couscous, studded with grapes and chunks of squash, was completely inedible.

Half-cooked rotisserie chicken was clearly geared toward take-home customers, but what happens if you stop by for lunch? Oh, they'll reheat it for you, but that's not too appetizing. Same goes with warmed-over meatloaf. My order showed up piping hot, with a side of still-cold sauce to remind me that it just came from the fridge.

The desserts were more enticing, looking fresh out of the oven. I especially loved how the peach-berry cobbler (very tasty) was displayed on the counter in a big pan, ready to be spooned up. A few savory dishes were set out that way, too, including beef pot pies topped with pastry crust, and a thick chorizo frittata available by the slice.

For now, The Foodbar lends itself more to eating in than taking out (aside from that kooky seating), but the half-cooked chicken tells me they're still pushing the takeout component.

Conversely, dish market & wine bistro is fully stocked for meals-to-go, even though the tables are packed at lunch.

Have you ever gotten anything from AJ's ready-made food counter? dish is like that, although much bigger (sans grocery store). They have sandwiches and salads, wine and cheese, bread and flowers, barbecued ribs and pizza, cupcakes and gelato, and a huge loop of refrigerated cases in the middle of the room, where you'll find everything from poached salmon to lasagna. And just in case none of that strikes you as trying too hard, they've even thrown in a few shelves of $10 dog toys, kitschy paper plates, and aromatherapy cleaning products, just to keep up with La Grande Orange. (Which does it so much better, by the way.)

That alone is damn ambitious, but dish has a full-service, dinner-only bistro and wine bar, too. I didn't try it, after the market fell short of my expectations on several visits. And it didn't help when I heard that chef de cuisine Martin LaMarche, a Binkley's alumnus who was hired to launch dish, bailed within weeks of the restaurant's opening.

The best thing I had at dish was a barbecued brisket sandwich on soft, warm naan. It was sloppy and smoky, topped with Tillamook cheddar and coleslaw. I tried a roasted turkey and provolone sandwich on a baguette, and that wasn't bad, either. Of only two kinds of thin-crust pizza offered, I went with the basic tomato, basil, and mozzarella version — edible, not incredible. And although the lemon herb rotisserie chicken was better than The Foodbar's version, I was still annoyed that I had to microwave it myself, along with a cold baked sweet potato. Seriously.

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word is that martin lamarche's exit was more of an axing than a bail out. bailing looks a lot better on a resume though, don't you think?


word is that martin lamarche's exit was more of an axing than a bail out. bailing looks a lot better on a resume though, don't you think?

Chef Jim
Chef Jim

You obviously are not as smart as you think. Sam Fox has nothing to do with the dish concept. I expect your food tasting ability lacks the same integrity as your intelligence. I have eaten there many times and never leave disappointed. Have you noticed how busy they are lately? Must be that not many people share your opinion. On another note EatZi's was very succesfull until it was taken over by bottom line guys who do not know how to produce quality food.


I agree so many chef's at DISH standing around getting paid top dollar. The labor and rent costs must be super high. It was funny watching three dumb-ass chefs trying to figure out the wood burning oven for pizza.I estimate they won't last through next summer.

Paul Poer
Paul Poer

I thought you might be interested in some trivia about Dish. This is a knock off of a concept in Dallas called Eatzi's. Except for the Bistro portion it is virtually identical. Eatzi's was developed by Phil Romano (Romano's Macaroni Grill, Chili's and many others) and then sold to Brinker (Chili's, On the Border and many more). It expanded to Houston, Atlanta, DC, NYC and Long Island. New York was a disaster and Brinker sold the concept back to Romano who closed everything but the original Dallas restaurant that still does great. The problems are 1) Very labor intensive; 2) It takes more food prepared (not just prepped) to open than probably any other restaurant in Phoenix; 3) Food waste. These are tough economics and Sam Fox may have bitten off more than he can chew. You have to do lots of catering and the Bistro has to generate revenue or they are in trouble. Brinker couldn't do it except for Dallas. The food just isn't quite there. It's very institutional and that's where it doesn'[t match up with the original. Even the sandwiches with very good ingredients are less than the sum. I think they are in trouble.