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
On the savory side, there's a flavorful frittata-like creation called the Tortilla Español, featuring griddled slices of scrambled eggs topped with caramelized onions, scallions, and Manchego cheese alongside a smoky and stellar rustic Romesco sauce.
And if, like me, you've grown weary of the football-size omelets served at so many breakfast spots, you'll find that Ford's are pleasantly petite. My spring vegetable omelet, stuffed with asparagus, leeks, mushrooms, spinach, and goat cheese, was as tasteful as it was tasty, served with fantastic home fries with bits of red pepper.
Zulu Caffé's interior of stone — for its floor, walls, and tables — along with blue and cream accents, seems to mimic its view of the airport's landing strips, which you can watch through a wall of windows. And the flood of natural light and blue-sky views of airplanes in action give the restaurant a welcoming and unique side that few others can offer.
15000 N. Airport Dr
Scottsdale, AZ 85260
Region: North Scottsdale
After a string of higher-profile ventures, Ford appears comfortable at Zulu, with its oddball location, shortened hours, young staff (you may overhear Ford giving a line cook or inexperienced server a few pointers, like that yelling "fire" to a chef won't panic diners), and a clientele seemingly blissfully unaware of the pedigree of the man cooking their food.
The rest of us should be grateful to see him back in town.