Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we're back - with the 2011 edition. Have a suggestion for a dish you'd like us to try? Leave it in the comments section or email [email protected].
71: Grilled, Double-Cut Pork Chop From Tarbell's
Mark Tarbell, chef and owner of Tarbell's, the award-winning neighborhood restaurant in Central Phoenix, has been tantalizing our taste buds for nearly twenty years with his world-class cuisine (plus, he kicked Cat Cora's ass on Iron Chef America in 2007.)
Now, just in time for summer, he's brought back his grilled, double-cut pork chop topped with a house made mustard along with dandelion greens, white northern beans, and watermelon.
A beautiful dish done simply and full of fresh flavors, the stunning presence of the grilled double-cut chop begs to be gazed upon before cutting in and tasting its perfectly prepared tenderness. If you're lucky, the full-bodied homemade mustard sauce (made by soaking mustard seeds in Guinness and vinegar) will last with every bite of pork -- then, you're on to sopping up the juice with an accompanying piece of bread.
The white beans take down the intensity of the bitter dandelion greens, making for an interesting side dish pairing. And the fresh watermelon balls can act as a palate cleanser, the dish's final, sweet bites, or both.
Miss a dish?
100: Beckett's Original Grilled Cheese from Beckett's Table
99: Golden Gazpacho from Rita's Kitchen
98: The Med Plate from La Bocca
97: Cash Sandwich from Main Ingredient Ale House
96: Sonoran Hot Dog from Nogales Hot Dogs
95: Fattoush Salad from Al-Hana Restaurant at Baiz Market
94: Croissant from Essence Bakery Cafe
93: Funghi Pizza from The Parlor
92: Baynchaiv Crepes from Sekong by Night
90: Slice of Pepperoni Pizza from Mamma Mia
89: Hot Bollix Spicy Potato Balls from Rula Bula
88: Chicken Lo Mein from Desert Jade
86: Barra Vieja Shrimp from Mucho Gusto
85: Wild Mushroom Ravioli from Merc Bar
84: Cochinta Pobil from Taberna Mexico
83: Filet and Crab Cake from Cheuvront
82: The Dragon Roll from Stingray Sushi
81: Cornmeal Crusted Calamari from Kitchen 56
80: Mongolian Delight from Loving Hut
79: Pappardelle Bolognese from Amaro Pizzeria
78: Torta El Rey from Torta El Rey
77: Artichoke and Clams from Iruna
75: Gollo Burro from Casa Reynoso74: Chicken Lettuce Wraps from Ticoz Resto-Bar
73: Brussels Sprout Salad from Chelsea's Kitchen
72: Short Rib Hash at Bonfire GrillStomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.
