Calistro Bistro Introduces Sous Vide Cooking to New Menu

Wood-fired cooking is de rigueur at countless Valley restaurants these days, but sous vide preparations are still uncommon enough to catch my attention.

What's sous vide ("under vacuum")? It's a method where foods are vacuum-sealed in special plastic bags and cooked in a water bath at a steady temperature that's much lower than a conventional cooking temp. 

Hence, I was intrigued by the chef-owner Devin Walsh's new menu at Calistro Bistro in North Scottsdale, where all of the organic vegetables are done sous vide, as well as the grass-fed lamb loin entree. 

While grass-fed meats are leaner and therefore less tender than other meats, the sous vide treatment makes the lamb "as tender as butter," says Walsh.

He also plans to do a sous vide double-cut pork chop for New Year's Eve. Check out the menus:

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.


All-access pass to the top stories, events and offers around town.

  • Top Stories


All-access pass to top stories, events and offers around town.

Sign Up >

No Thanks!

Remind Me Later >