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Airports and good food usually don’t mix — kind of like orange juice and toothpaste. But Metro Phoenix airports are apparently trying to start a new trend.
In Sky Harbor, local restaurants including La Grande Orange, Cowboy Caio (although we’re not sure how the recent bankruptcy filing may impact this), Cartel, and Barrio Cafe, are all moving into the newly renovated terminal 4, which is home to Southwest Airlines.
Zulu Caffé, at the Scottsdale Municipal Airport, is also stepping up its game.
Chef Brian Ford, formerly the executive chef at the award-winning restaurant Quiessence at the Farm at South Mountain, is heading up the restaurant’s kitchen. And according to New Times food critic Laura Hahnefeld, the housemade chips are not to be missed.
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Hungry for more? Read on.
Here’s an excerpt from Hahnefeld’s review of Zulu Caffé:
Developed by DeeDee Mazaand and Vicki Beaudoin, owners of Ciao Baby Catering, Zulu Caffé, named for the last letter of the pilot’s alphabet, moved into a long-vacant space inside Scottsdale Airport. Giving Ford the freedom to do as he pleased, the chef drew upon his passion for simple, high-quality casual fare with a focus on seasonal and local ingredients to create modest, single-page lunch and brunch menus, as well as the restaurant’s beer and wine list. (Ford also brought in a few favorites from his Anthem restaurant, like the warm salt and pepper chips and local Angus burger.) The results are dishes that are familiar yet incredibly flavorful, perfectly portioned, and priced (with the exception of one item) under $10.
Read Hahnefeld’s full review of Zulu Caffé.
