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
More successful overall is the mouthwateringly tender, slow-cooked short rib with notes of oregano, garlic, and cilantro. Alongside braised kale and woozy grits laced with jalapeño and cheddar, this hearty meal goes down well with an equally hearty brew.
For a staggeringly sweet and pyrotechnics-style ending, there is Praying Monk's Triple Chocolate Baked Alaskan. Featuring a dense, fudgy cake topped with a scoop of chocolate ice cream covered in rum-tinged meringue, the dessert, flambéed upon serving, resembles a giant toasting marshmallow. That is until the fire is sufficiently doused by the server with a generous pouring of warm chocolate sauce. If you weren't already sitting down, the intense level of sugar in the dish might make your knees buckle. Still, my dining guests and I finished it handily.
The stage for May's Praying Monk, in the former home of Iruña, his Spanish tapas place in Old Town, is set like any solid beer-swigging hangout in the area should be. Walls of brick and reclaimed wood surround a pleasingly low-lit dining area and a concrete-topped bar. Outside, there's a small yet pleasant patio with cushioned seats and a fireplace for evenings when the beer drinking can be had under the stars. Attentive servers, casual and happy to steer you to the restaurant's better dishes (trust them, they know), tend to customers clad in everything from the latest fashions to flip-flops and tees, sitting on leatherette booths and stools and eyeing vintage brewery photos.
7217 E. 1st St.
Scottsdale, AZ 85251
Region: Central Scottsdale
May is typically on hand. Chatting with customers, greeting industry folk popping in for an after-hours libation, and, most likely, thinking of what he'll do next — whether anyone likes it or not.