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An Introduction to Cheuvront at AZ Restaurant Week

A safe bet: Chicken roulade stuffed with goat cheese, red peppers and prosciutto over pasta with artichoke cream sauce.
A safe bet: Chicken roulade stuffed with goat cheese, red peppers and prosciutto over pasta with artichoke cream sauce.

That's why we loved the idea of sampling the cuisine at Cheuvront, a downtown staple that we hadn't yet visited, during Arizona Restaurant Week. At $29 for three courses, you can afford to venture outside your tried-and-true culinary standbys. If you don't like a dish, no worries; you've got two more. Or five more, if you bring a friend who lets you share.

Which, of course, we did.

An Introduction to Cheuvront at AZ Restaurant Week

Peach-filled empanadas were extra-toasty, and the chicken roulade would've been dry if not for the goat cheese and the delicious artichoke cream sauce on the accompanying pasta. We thought the steak was pretty tender and juicy, even cooked medium-well.

Cheuvront's airy, melt-in-your-mouth flan. Please sir, may I have another?
Cheuvront's airy, melt-in-your-mouth flan. Please sir, may I have another?
Just a sampling of Cheuvront's fromage selection.
Just a sampling of Cheuvront's fromage selection.

Any hiccups we had with the food was made up for by our servers, who were friendly and attentive. The cheesemonger, after catching me taking pics of the fromage counter, even came over to our table to offer us a take-home menu of the cheeses and wines available at the retail counter. All in all a good first date with Cheuvront.

We'll certainly try for a second.


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