Cafe: Citizen Public House

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

We can't remember the last time a salad (much less the description of a salad) got us this excited. Yet, hearing about the neatly-presented rows of smoked salmon, couscous, Asiago cheese and currants in the chopped salad at Citizen Public House has us clamoring for a trip to Scottsdale in the very near future.

Food Critic Laura Hahnefeld on Citizen Public House:

The careful attention paid to the menu means choosing your starters wisely to save room for a main course or, given the number of delectable options, just saying to hell with it and making a meal of several of them. There's beer-infused fondue made with a dynamic pairing of Gorgonzola and Emmental cheeses, with dippers of mild yet spicy hunter's sausage, pear, and toasted country bread; Dungeness crab cakes, perfectly cooked with the slightest crunch and a sidekick of celery root slaw; and the Original Chopped Salad (so popular it has its own Facebook page) featuring dried corn, couscous, smoked salmon, Asiago cheese, pumpkin seeds, tomatoes, arugula, and currants. Our server was kind enough to let my companions and me gaze upon its rows of beauty before tossing them together with a zingy buttermilk pesto, creating a dish of flavors and textures so addictive that no one wanted to share.

Kantak's command of the unique shines the brightest in his standout starter: luscious pork belly pastrami. Like a deconstructed pastrami sandwich, tender seasoned pork belly plays the part of pastrami, spaetzle the bread, and shredded Brussels sprouts the sauerkraut, combining for a delicious and one-of-a-kind creation you won't find anywhere else in the Valley -- a must-order, must-consume-every-last-bite-of dish...full story

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.