New menu highlights from Eddie's House, Luc's, and more

By Michele Laudig

Reading menus really is one of my favorite pastimes, and lately there have been quite a few landing in my inbox.

The newest one comes from Eddie's House, chef Eddie Matney's new spot, which opens to the general public tonight. Among the quirky, Middle Eastern-inspired entrees, there's charmoula-roasted chilean sea bass with candied lemon broccolini; pomegranate chili BBQ chicken breast with mint couscous and pistachio-cucumber relish; seafood pot pie with tomato-fennel broth and gemelli pasta; and rack of lamb with an almond rice eggplant pillow and koussa (Lebanese stuffed zucchini).

Up at Luc's, at El Pedregal, new executive chef Gio Osso will debut his new menu tomorrow. Eight different "big dishes" include Greek yogurt-steeped baby lamb rack with braised lamb shank spanakopita, summer vegetable tabbouleh, and tzatziki; pan-roasted smoked squab with huckleberry foie gras flan, Frantoia extra-virgin olive oil-macerated baby leeks, potato soufflé, grenache, and gianduja chocolate reduction; and butter-lacquered Maine lobster with seared day boat scallops, banana roasted poblano bread pudding, fennel marmalade, and mango-kissed lobster butter. There are quite a few interesting crudo dishes and small plates as well.

At Taggia, at the FireSky Resort, executive chef Andrea Volpi will unveil his new menu on Memorial Day. Expect a variety of pizzas and antipasti (don't worry, burrata with heirloom tomatoes, basil, and grilled ciabatta is still on the menu, a holdover from Claudio Urciuoli's days in the kitchen there), along with main dishes such as angel hair pasta tossed with guanciale, fresh mozzarella, and tomatoes; rosemary roasted day boat scallops with Carnaroli rice and smoked pancetta; and paccheri (fat pasta tubes) with slow-braised pork ragout and shaved ricotta salata.

C4 at the Clarendon Hotel has once again revamped its menu (it dropped the Japanese concept early on, then switched to Mexican). It's mostly comprised of salads and sandwiches, but the are a handful of entrees. Among them, there's buttermilk-fried chicken breast with waffles, fish tacos with housemade tortillas, and chorizo mac 'n cheese.

I just got a copy of chef-owner Mai Ly's scrumptious-looking menu at Fresh Mint, a new vegetarian/vegan Vietnamese place at the northwest corner of Scottsdale Road and Thunderbird. I'm intrigued by pho with marinated soy beef; curry apple tofu with green apple, raisins, tomatoes, pine nuts, soy protein, and onion in turmeric curry sauce; caramelized soy fish with garlic sauce, fresh pineapple, green onion, ginger, and Thai chilies; and several kinds of veggie roll appetizers.


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