Best Southwestern Restaurant (2002)
This is desert with daring, flaunting appetizers like blackened shrimp with white bean hummus, mango-olive salsa and charbroiled tomatillo sauce, or eggplant tacos with lamb, arugula, kasseri cheese, cucumber-radish relish and roasted tomato-garlic sauce. Entrees are edgy, like charbroiled prime tenderloin of beef with potato-leek gratin plus butternut squash, spinach, smoked bacon and provolone-cheese-filled green chile in sun-dried cherry barbecue sauce. And we challenge any out-of-towners to find anything comparable in their burg to Medizona's to-die-for dessert of prickly pear tiramisu in Turkish coffee-pistachio sauce.
When we want to savor the Southwest, we find all the best of Arizona in our very own Medizona.
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