10 Best Things I Ate and Drank in April
Wontons with chili sauce at Henry's Taiwan.
I ate a lot of ramen and Chinese food this month (check out our Ultimate Ramen Battle and Best Chinese Restaurants list to read about that) but somehow still managed to get to quite of few other types of restaurants as well. Some of the best things I ate and drank come from places that have just opened their doors, while others are classic dishes that I'm just rediscovering.
I hope you get to try some if it for yourself soon.
See also: 10 Best Things I Ate and Drank in March
Wontons with Chili Sauce at Henry's Taiwan
This classic Szechuan dish is a seriously satisfying way to start your meal at Henry's Taiwan in Tempe. It's an affordable appetizer -- technically it falls under the "dim sum" portion of the menu -- that comes with eight pieces for under $5. The handmade wontons feature impossibly delicate, thin layers of dough made from flour, eggs, water, and salt that are then wrapped around a small amount of flavorful pork. The whole dish then gets covered in a wonderful housemade chile sauce. I love the combination of spicy chiles, bright cilantro, and peanuts, which add a pleasant crunch.
Falafel at Alzohour Market.
Falafel at Alzohour Market
If you're going to make the pilgrimage to Alzohour Market in north Phoenix then it's likely because you're hunting for some authentic Moroccan cuisine. But don't let that stop you from ordering the falafel, a traditional Middle Eastern dish. Owner Zhor Saad makes a remarkably good version that features a super smooth filling of ground garbanzo beans with parsley, onions, cilantro, and garlic. The outside of each of the doughnut-shaped falafel will be fried to a perfect golden crisp. At under $7 it makes a shareable starter or a filling lunch.
Micah Olson's cocktail from The Gladly's "When the Saints Go Marching Gin" dinner.
St. George Cocktail by Micah Olson
If you haven't gone to Crudo to taste mixologist Micah Olson's talents for yourself, then you're missing out on one of the city's best experiences right now. What I like most about Olson's drinks, based on those I've tried so far, is that they tend to be easy to drink -- the kind of cocktails you want to simultaneously savor because they're so good but also chug because, well, you can. At the recent St. George Spirits cocktail dinner at The Gladly Olson seriously killed it with his drink that contained St. George Rye gin, St. George California agricole rum, Hum Botanical Spirit, beet and watermelon syrup, lemon juice, and bitter lemon soda with a melon ball, basil, and fennel seed dust as accents. Despite the long list of ingredients the drink was well-balanced, smooth, and just overall enjoyable.
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