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
Much tastier was succulent roasted chicken with tomatoes, its hot, crispy skin juxtaposed with a slick of hummus and a cool salad of cucumber, olives, peppers, arugula, and pine nuts. The roasted pork chop was also juicy, nestled on corn-studded polenta with roasted red peppers and whole-grain mustard sauce.
My dining companions and I appreciated desserts that weren't run of the mill. How about fresh strawberries and figs tossed with airy meringues and a dab of aged balsamic? Or a velvety chocolate-hazelnut parfait? Those two covered both ends of the decadence spectrum, and definitely satisfied our collective sweet tooth. But warm sticky toffee pudding was gobbled up in a greedy blur of flashing spoons, along with a shiny blob of sweet cream gelato.
111 E. Camelback Road
Phoenix, AZ 85012
Region: Central Phoenix
When St. Francis really hits its stride, I expect every dish to disappear like that.