Come dessert time, I got full-on greedy with some of the best confections I've had in ages. A dense, dark chocolate torte was incredible with port-soaked figs, while ricotta cheesecake was so tasty that even my cheesecake-hating friend couldn't stop eating it. It was just sweet enough, topped with a few blackberries and served with an amazing rosemary-caramel sauce that was the perfect consistency.

And one night's crème brûlée was made with foie gras, its heady flavor and gentle sweetness teased out with an unexpected dash of sea salt on the brûléed sugar topping. What a stunning finale.

Plump, harissa-spiced PEI mussels with chorizo and charred tomato-cilantro vinaigrette will get your mouth watering at House of Tricks, a longtime fave in downtown Tempe.
Jackie Mercandetti
Plump, harissa-spiced PEI mussels with chorizo and charred tomato-cilantro vinaigrette will get your mouth watering at House of Tricks, a longtime fave in downtown Tempe.

To start and end a meal with foie gras is decadent, indeed, but at irresistible House of Tricks, you just might surprise yourself.

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