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Last year we marked the hundred day countdown to Best of Phoenix by sharing our 100 Favorite Dishes with you. Now we’re back – with the 2011 edition. Have a suggestion for a dish you’d like us to try? Leave it in the comments section or email laura.hahnefeld@newtimes.com.
72: Short Rib Hash From Bonfire Grill and Bar
Bonfire Grill & Bar, the trendy new eatery in Scottsdale that opened in the old Furio spot in March, recently rolled out a new Saturday and Sunday brunch menu in May courtesy of Chef Matt Carter, who also created the menus at The Mission and Zinc Bistro. If you’re not one for perusing pages of breakfast selections, Bonfire’s your place. The brunch menu includes four items: eggs and potato cakes, a scramble with green chile and andouile sausage, French toast, and our favorite, short rib hash with buttermilk biscuits.
Alongside a small iron skillet filled with dense yet moist buttermilk biscuits, their tops tinged with brown, sits a short rib hash of perfectly prepared braised short rib, caramelized onions, and fried potatoes topped with fried eggs and drizzled in a reduced, dark Worcestershire sauce sprinkled with parsley. Combined, these ingredients make for a hearty, tasty breakfast in every forkful, the rich, flavorful short rib hash the stand out, the biscuits serving as sop-worthy goodness. And the portion size won’t make you feel like taking a nap before noon.
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Miss a dish?
100: Beckett’s Original Grilled Cheese from Beckett’s Table
99: Golden Gazpacho from Rita’s Kitchen
98: The Med Plate from La Bocca
97: Cash Sandwich from Main Ingredient Ale House
96: Sonoran Hot Dog from Nogales Hot Dogs
95: Fattoush Salad from Al-Hana Restaurant at Baiz Market
94: Croissant from Essence Bakery Cafe
93: Funghi Pizza from The Parlor
92: Baynchaiv Crepes from Sekong by Night
90: Slice of Pepperoni Pizza from Mamma Mia
89: Hot Bollix Spicy Potato Balls from Rula Bula
88: Chicken Lo Mein from Desert Jade
86: Barra Vieja Shrimp from Mucho Gusto
85: Wild Mushroom Ravioli from Merc Bar
84: Cochinta Pobil from Taberna Mexico
83: Filet and Crab Cake from Cheuvront
82: The Dragon Roll from Stingray Sushi
81: Cornmeal Crusted Calamari from Kitchen 56
80: Mongolian Delight from Loving Hut
79: Pappardelle Bolognese from Amaro Pizzeria
78: Torta El Rey from Torta El Rey
77: Artichoke and Clams from Iruna
75: Gollo Burro from Casa Reynoso
74: Chicken Lettuce Wraps from Ticoz Resto-Bar
73: Brussels Sprout Salad from Chelsea’s Kitchen
Stomach full? Get some eye candy for dessert over on Jackalope Ranch with our Imagine PHX series.
