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
Better yet was the tender Niman Ranch corned beef Reuben, with homemade sweet pickles, sweet onions, Guinness whole grain mustard, melted Fontina, and marbled rye bread. The turkey BLT was another winner, layered with thick applewood-smoked bacon, tomatoes, lettuce, and ripe avocado. Again, the bread took this sandwich over the top; in this case, it was soft, fragrant multigrain with a great crust.
Side dishes, sold à la carte, were simple and homey— think roasted vegetables, fruit salad, and farro with green beans and crimini mushrooms. And salads, available in half and whole portions, were satisfying on their own. I loved the big, meaty chunks of lobster on the Cobb salad, and the sheer variety of ingredients in the chopped salad, a balsamic-tinged jumble of roasted chicken, tomatoes, corn, cucumber, avocado, feta cheese, and butter lettuce, with pumpkin seeds for added crunch. Even the basic mixed greens salad was good, brightened with orange slices and balsamic vinaigrette, with candied walnuts and shavings of Parmegiano-Reggiano scattered on top.
4225 E. Camelback Road
Phoenix, AZ 85018
Region: East Phoenix
Chestnut Lane Café serves simple food for complicated times. Until I started coming here, I had no idea how much I'd craved it.