Cowboy Ciao Today
This week Cowboy Ciao mixologist Alexa Bowler is debuting a new cocktail menu that incorporates elements such as sundried tomato-infused sriracha vodka, peach and black walnut bitters, and Hellfire habanero shrub. The new menu includes the When Quentin Met Kaile that uses Sombra mescal, Ramazzotti amaro, pineapple gomme, hibiscus syrup, Hellfire habanero bitters, and lime served on ice with Li Hing rim. Another new debut will be the Caprese Pant, which uses sundried tomato-infused sriracha vodka, basil oil, and Hellfire habanero shrub served up with a cheese garnish.
See also: Devour Phoenix Launches eGift Card Redeemable at More Than 30 Local Restaurants
Wally's Pub 'n Grille Now through Wednesday, July 30
The Valley's own Wally Collins of Wally's Pub & Grill won the Ernest "Papa" Hemingway Look-Alike Contest in Key West, Florida last week. To celebrate the win, Collins is offering the Papa Hemingway Burger special through Wednesday this week. The restaurant will be serving Hemingway's personal burger recipe, named Papa's Favorite Wild West Hamburger. According to Saveur magazine, "The maximalist patty calls for minced carrot and tomato, cheddar cheese, grated apple, capers, India relish, and a brace of spices, all mixed directly into the beef. The result is juicy and vibrant, its many constituent parts melding into a single, intensely savory whole." The burger and a side of mixed fries will cost $11.95.
Bink's Scottsdale Wednesday, July 30
Earlier this summer chef Kevin Binkley hosted the fifth Annual Heirloom Tomato Dinner but this week he's offering a second chance to those who missed the event the first time around. The four-course Heirloom Tomato dinner will be held at 6:30 p.m. on Wednesday at Bink's Scottsdale and costs $48 a person. That includes dishes such as Green Onion "Parker House" Rolls with ginger-tomato jam; Tomato-Rubbed Smoked Brisket with BBQ tomatoes, dill pickle tomatoes, and drunken ranch beans; and Goat Cheese and Tomato Panna Cotta with vanilla tomatoes, pistachio crumble, herbs, and balsamic sorbet. For reservations call 480-664-9238.
Pig & Pickle Thursday, July 31
This Thursday Pig and Pickle in Scottsdale will host at Swine and Wine dinner event featuring Wedell Cellars of Pismo Beach, California. The six-course wine paired dinner includes housemade charcuterie, clams with housemade chorizo, pork short ribs, and candied pork belly bread pudding. Featured wines include "Wavertree" Sauvignon Blanc and Arroyo Grande Valley Syrah. The dinner starts at 6:30 p.m. and costs $65 a person. For a reservation call 480-990-1407. You can view the complete menu on the Pig and Pickle website.
Eddie's House Friday, August 1
Don't forget about Lobster Mania at chef Eddie Matney's Eddie's House in Scottsdale. Every Thursday, Friday, and Saturday through Labor Day weekend you can head to the restaurant to dig into a 1 lb. fresh Maine Lobster and two sides for $29. The lobster preparation and sides will change weekly -- which means you can head back every week for a different lobster experience. And if you're feeling particularly hungry, Matney can bring in lobsters up to 10 lb. with 48 hour notice. For reservations call 480-946-1622.
