Iconic Local Dishes Appear in New Places

Leave it to chef Patrick Boll of The Spotted Donkey Cantina II to create a tribute to the Valley's most iconic hunk o' beef, Roaring Fork's Big Ass Burger.

Given all the years he worked at Roaring Fork during the Robert McGrath era, I'd say Boll's earned the right to tweak a dish he's intimately familiar with.

Boll's new version, called the Big Ol' Jack Ass Burger, combines Hatch green chiles, applewood-smoked bacon, cheddar and asadero cheeses, romaine lettuce, tomato, grilled onions, chipotle sauce, and a roasted jalapeno.

Meanwhile, at new Citizen Public House, chef Bernie Kantak has reclaimed a dish he created for Cowboy Ciao over a decade ago, the Stetson Chopped Salad, which has since been imitated across the country.

Here, he's calling it the Original Chopped Salad, and he's not changing his recipe one bit: Scottish-style salmon, Israeli couscous, dried sweet corn, tomato, pepitas, currants, asiago, and arugula, with buttermilk-herb dressing.

The thing even has a Facebook fan page!

KEEP PHOENIX NEW TIMES FREE... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we'd like to keep it that way. With local media under siege, it's more important than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" program, allowing us to keep offering readers access to our incisive coverage of local news, food and culture with no paywalls.
Michele Laudig
Contact: Michele Laudig