Audio By Carbonatix
Independent Journalism in Phoenix Needs You
We need to raise $15,000 by August 9 to support the reporting our community depends on. Reader support keeps us independent and is playing a larger role in funding local journalism and shaping what comes next. If you believe independent local journalism matters, make a contribution today.
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?
