Seasonal

Mother's Day in Metro Phoenix: 12 Recommendations Based on Time, Budget, and Location

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Dinner

Taggia at Firesky Resort

From noon to 9 p.m. on Mother's Day, there will be a three-course dinner special available for $35 per person. The selections highlight the restaurant's classic Italian specialties, including handmade pasta and organic seasonal fruits and vegetables. The appetizer is either minestrone with chicken, zucchini, and beans or caprese with heirloom tomatoes, fresh mozzarella, basil, and saba. Entrée choices include filet of sole with roasted potatoes, carrots, and lemon caper sauce and lasagna with green peas, carrots, mushrooms, and bechiamella. Dessert will be peaches with espresso and vanilla cream. For reservations, call 480-424-6095.

Tonto Bar & Grill

The Mother's Day special at Tonto Bar & Grill will be available from 10:30 a.m. to 9 p.m. in addition to the regular menu, so it's a great spot for brunch or dinner. Soup of the day will be roasted heirloom tomato bisque with butter-poached lobster, sweet corn relish, and AZ oregano oil ($8 cup, $10 bowl). Entrees include fresh roasted Alaskan halibut with roasted cauliflower puree, wild rice with roasted baby beets, and fennel apricot jam ($36) and local red wine braised Wagyu beef pot roast with black truffle whipped potato, grilled asparagus, confit local baby heirloom tomatoes, and foraged mushroom thyme reduction ($30). The holiday dessert trio is sure to send Mom's decadent meal over the top: fudge caramel pecan cake with dark chocolate ganache, peaches and cream tartlet with raspberry coulis, and coconut rum éclair with pineapple orange glaze ($11). For reservations, call 480-488-0698.

Frank & Albert's

At the Arizona Biltmore, Frank & Albert's will have a special three-course dinner for $48. There are two options per course: chilled avocado soup with cucumber, crab, and dill or tomato and watermelon salad with feta, basil, and citrus-sherry dressing to start; grilled veal chop with wild mushrooms or pan-seared sea bass with fava bean ragout, artichoke, and grapefruit basil butter as a main dish; and springtime peaches and cream or lemon meringue for dessert. The regular menu will also be served that evening, and each special will be available a la carte. Call 602-381-7632 for reservations.

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Dominique Chatterjee