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
Buttermilk fried chicken had a heavier crust than I prefer, but I liked the flavor and appreciated the moist meat. The burger was a pretty good one, with roasted poblano, pepper jack, bacon, and (the highlight) crispy onions squishing out with each bite. Now if only those fine sweet potato fries on the side had been hot.
Meanwhile, the NY Strip was juicy and beautifully charred. Plated atop a pool of smoky cowboy steak sauce and bacon-wrapped asparagus, with a dish of cheddary baked potato pie, it was a really great stick-to-your-ribs meal. The only catch is, if I want a steak, why would I bypass excellent BLT Steak for Rita's? I just wouldn't.
In keeping with the comfort food rundown, desserts were also down-to-earth. I couldn't get enough of the buttery, crunchy crumbles on the hot peach cobbler, and once I finally got my darn spoon, it was fun to sink it into a fluffy Mexican chocolate soufflé.
5402 E. Lincoln Drive
Paradise Valley, AZ 85253
Region: Paradise Valley
The thing heaved a soft cocoa sigh before drinking in a long pour of vanilla crème anglaise. Sitting in that warm, cozy restaurant, with red sangria in hand, I could relate.