To Go . . . Or Not To Go

dish has dozens of side dishes, and every one of them is a pain to get, unless you can find one prepackaged in the fridge along the side of the room. At a grocery store deli, it's easy to order a half-pound of this and a pound of that, but I wanted to try small portions of a few things for lunch. Price-wise, it added up fast, and unless I knew what I wanted all at once, I had to wait in line for each item.

The problem was, none of it struck me as any better than what I'd find at my local supermarket. There wasn't anything special that I'd crave or come back for. If I lived or worked nearby, then yes — I'd grab a casual bite at dish from time to time. If we're simply talking about convenience, then dish and The Foodbar both fit the bill.

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

Details

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

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I can't help it, though — I really wish these places had lived up to the buzz.

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5 comments
billydakid
billydakid

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?

billydakid
billydakid

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.

Troy
Troy

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.

 
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