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Ice Breakers offers interactive brewing. This means you get to brew your own beer, but, not being professional hops masters, you get a coach to guide you through the process. The deal even includes custom label design with your name, image, logo or other clever idea on each bottle. And you use the same equipment and ingredients as served in professional restaurants. You'd better really like beer, though -- the smallest batch available is 15 gallons -- a full keg (the equivalent of 72 22-ounce bottles).
And you'd also better be patient. The initial brewing takes up to three hours. Fermentation time is two weeks. Bottling the finished beer takes about an hour. How long it takes to down the final keg, though, is completely up to you.
The opportunities to be impressed are endless. Perhaps we'll settle back on the outdoor patio of Jade Bar, watching as the city lights sparkle up into nighttime. It's so private it's almost a personal retreat, where we sip martinis or specialty sakes. Maybe we'll treat ourselves to dinner at the adjacent Elements restaurant, indulging in farm-fresh American cuisine sparked with Asian accents amid a sleek setting of wood, stone and fire. Wrap-around floor-to-ceiling windows mean panoramic views of Paradise Valley. Or we might just kick back by the swimming pool, an outrageous infinity-edge pool overlooking Camelback's Praying Monk rock outcrop. After the sun sleeps, the pool glows with light and dances with flames flickering from surrounding fire bowls. Simply Zen-sational.
Durant's is old-fashioned, and that's it. Nothing more needed. Which is why its martinis taste so much better than anywhere else. They're served by waitresses who have worked here for more than two decades. We can have a cigar alongside, should we want. Cell phones are ceremoniously tossed. We can drink martinis at lunch, and no one in the dark dining room will tattle to our bosses. We enter and leave through the kitchen, because it's nobody's business what we're up to once we enter Durant's. Life doesn't get any better in any generation.
They ask with a smile. There are no refunds.
These wings immediately encase your skull in flop sweat on the outside and trigger a Gatling gun of endorphin firings on the inside.
The secret ingredient in this kitchen is chili powder ground from habanero peppers, nasty little boogers variously estimated at 30 to 50 times the heat of a mere jalapeo. They ladle the habanero powder into the sauce with a shovel for the "Suicide" wings.
There is nothing spicier anywhere in the Grand Canyon State.
Plus, we can order selections from Michael's menu, like his always amusing amusé of Michael's "Silver Spoon" hors d'oeuvres, shrimp-stuffed rigatoni in Chardonnay tomato thyme sauce, seared foie gras on Sauvignon poached pear duck confit salad, or soy-glazed calamari on gingered crab risotto.
Hmm. Maybe we'll just table those dinner plans and stay right where we are in the bar.