Cuff

Chef Tom Harvey, late of Eddie V's in Scottsdale, has brought cuisine to downtown Glendale. Harvey’s a Georgia native, and his menu is crammed with Southern influences and ingredients. Meat is often smoked or pulled; grits and po-boys are featured. He’s partnered with chef Matteo Cataldo, whose Italian touches are apparent in the eggplant Parmesan sandwich and big-bowl presentation of a simple baked chicken, served “Amalfi style” in a lemon Parmesan broth. Shrimp and grits offers a half-dozen sweet, tender crustaceans on a bed of creamy, buttery grits; the melt-in-your-mouth brisket is another mainstay made better with a snappy brown-sugar-and-red-pepper glaze. Asian-influenced posole marries a half-dozen pot stickers, stuffed with seasoned roast pork and floating in a cilantro-rich tomato-chipotle broth. New American cuisine never tasted so original.