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Spring isn’t the only thing that’s sprung at Tapino, the chic Scottsdale tapas joint. A dozen new dishes are making a menu debut, too.
Among chef James Porter’s newest creations are a roasted eggplant and ricotta crepe with smoked tomato coulis; white Italian anchovies with tomato gelee, lemon oil and fennel pollen; and foie gras au tourchon with arizona pecan biscuit, prickly pear syrup and pickled rhubarb.
Sounds like a tasty antidote to Spring Fever, doesn’t it?
