We can't remember the last time a salad (much less the description of a salad) got us this excited. Yet, hearing about the neatly-presented rows of smoked salmon, couscous, Asiago cheese and currants in the chopped salad at Citizen Public House has us clamoring for a trip to Scottsdale in the very near future.
Food Critic Laura Hahnefeld on Citizen Public House:
The careful attention paid to the menu means choosing your starters wisely to save room for a main course or, given the number of delectable options, just saying to hell with it and making a meal of several of them. There's beer-infused fondue made with a dynamic pairing of Gorgonzola and Emmental cheeses, with dippers of mild yet spicy hunter's sausage, pear, and toasted country bread; Dungeness crab cakes, perfectly cooked with the slightest crunch and a sidekick of celery root slaw; and the Original Chopped Salad (so popular it has its own Facebook page) featuring dried corn, couscous, smoked salmon, Asiago cheese, pumpkin seeds, tomatoes, arugula, and currants. Our server was kind enough to let my companions and me gaze upon its rows of beauty before tossing them together with a zingy buttermilk pesto, creating a dish of flavors and textures so addictive that no one wanted to share.
If you like this story, consider signing up for our email newsletters.
SHOW ME HOW
You have successfully signed up for your selected newsletter(s) - please keep an eye on your mailbox, we're movin' in!
Kantak's command of the unique shines the brightest in his standout starter: luscious pork belly pastrami. Like a deconstructed pastrami sandwich, tender seasoned pork belly plays the part of pastrami, spaetzle the bread, and shredded Brussels sprouts the sauerkraut, combining for a delicious and one-of-a-kind creation you won't find anywhere else in the Valley -- a must-order, must-consume-every-last-bite-of dish...full story