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These are absolutely some of the most delightful crispy critters we've ever chewed on. It amazes us how decadent a stark pairing of vegetable and batter can be; the sweet onion rounds practically float off our polka-dot tablecloth under their joyously greaseless coating. We can dip them in the ancho chile sauce (think spicy Thousand Island dressing) that's served alongside, but these rings don't need gilding of any kind.
With 80 appetizers and entrees to select from, we'll never get bored. Which is good, because suddenly, we have an irresistible urge to visit Pho Bang again.
Pyro or no, anyone who loves Korean food will be enraptured here. Deaji bulgogi is a treasured thing -- sliced pork, marinated in a nuclear red pepper sauce, to be grilled, then wrapped with lettuce, garlic, jalapeos, and a bit of salty mung bean paste. We also romance gal bi (short ribs), bul go gi (thin-sliced beef) and sometimes heu mit gui (beef tongue), the meat soaking up the rich aroma of soy-based sauce. Entrees are all the better with appetizers of bin dae duk (pancake) and man du (pot stickers). Or supplement with chap che, stir-fried noodles, or dol sot bibimbap, a sizzling stone pot of rice, beef and veggies.
Arisoo's a grill we'd be proud to introduce to our parents.
We think Rawhide Wild West Town is a kick, with its dirt street, boardwalks, haunted hotel, general store, "widowmaker" mechanical bull, covered wagons, clown days and more. The star of the show, though, is Rawhide's steaks. Surprise -- the kitchen's under the direction of celebrity chef Michael DeMaria (Michael's at the Citadel), and his finesse shines in beefy flavor. Choose your cut: 16-ounce cowboy T-bone, 12-ounce New York strip, 10-ounce top sirloin, 24-ounce porterhouse, 14-ounce rib eye, or the slightly more dainty tender filet. Steaks come with all the fixin's -- tossed garden salad, all-you-can-eat cowboy beans, a daily side dish, and ranch toast. For Rawhide's cowboy steaks, we say "Yeehaw!"
At Coup Des Tartes, we're impressed with such dishes as pork tenderloin, taken a little Jamaican with jerk rub, a little Southwestern with peach salsa, a little French with chèvre mashed potatoes, and all American with sautéed spinach. Lamb shank takes on a Moroccan flair with Indian spices, harissa-spiced vegetable ragout and dried fruits atop couscous. And we've never had such divine Alaskan halibut, drizzled with fresh basil oil, and stunningly served with Absolut Citron-spiked risotto, teardrop tomatoes and spinach. Freebie plates of French olives and a BYOB policy make dinner here even more special.