A Taste of AZ Magazine Winter 2022 by ATasteOfAZ

PICTURESQUE PHOENIX PATIOS It's that time of year to reserve a seat on one of Phoenix's many beautiful patios.

HAPPIEST HOUR Grab a drink and a bite to eat at one of these awesome valley happy hour destinations.

A VISIT TO SEDONA

Join us for a tour of some of our favorite food and drink spots in Sedona.

INSPIRATION ON THE MENU

Meet these five local chefs & find out why they were inspired to jump into the kitchen.

SIP, SAVOR, SPLURGE Prepare to extravagent

break the evening at

bank on an these spots.

AIR GUITAR Check super

out cool

this food

new store

self described in Gilbert, AZ.

CHEF CHAT: JEREMY PACHECO

An interview with a renowned Arizona chef running several local kitchens.

THE PARLOR PIZZERIA The Parlor is known for its wonderful pies, delicious drinks, and spectacular atmosphere.

COCKTAILS AT BABY BOY Dive new

into the Arizona

story craft

of an oustanding cocktail purveyor.

PRESS COFFEE Press Coffee serves high-quality cups of joe across several locations in AZ.

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Pa"La House Cured SalmonRibeye Tartar at Tacos at The Mick54) BrasserieShot (see at page 31) (pg. 18) Perry Land & Cattle Tarbell's (page ???? ???

PUBLISHER’ S NOTE THANKS FOR THE SUPPORT Being that this is the first Anniversary issue of A Taste of AZ magazine, we couldn't help but reflect on our past four issues. We're no strangers to eating and drinking all sorts of Arizona deliciousness, but this year was a constant reminder of why we love the state so much. So many chefs and producers we talk with say the community and comradarie of the industry in Arizona is highly unique. At A Taste of AZ we have witnessed and experienced the wonders of this community first hand this year. We want to thank all of the local businesses, readers, advertisers, and talent that helped make this last year possible for us. This next year is going to be filled with so many new stories, podcast episodes, videos, and more! We appreciate every one of you that visits our website and signs up for our magazine or email list! And of course, #thankyouforsupportinglocal!

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A TASTE OF AZ TEAM Publishers

Luke Irvin Eric Walters

Writers

Christina Barrueta Alison Bailin Batz Marci Symington Steven Larson Isaac Stockton

Photographers Luke Irvin Marci Symington

www.ATasteOfAZ.com

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Picturesque Phoenix Patios Written by Christina Barrueta

Boasting an annual 300+ days of sunshine, the appropriately-named Valley of the Sun has no shortage of idyllic spots to enjoy al fresco dining. They make a perfect setting for brunch with friends on a breezy afternoon or a romantic evening under starry skies and twinkling lights. Whether you’re looking to lounge on a terrace at a historic Arizona hacienda, or sip a craft brew on a lakeside veranda, here are five of our city’s most picturesque patios.

PHOENIX BEER CO.

If your idea of a perfect afternoon is sipping on a cold beer while enjoying a waterfront patio, look no further than Phoenix Beer Co.’s Scottsdale location. Situated on a prime lot overlooking Lake Marguerite, this brewpub is the place to be to down some pints of their flagship IPA, Bird City Lager, and Sunset Sour, or Sonoran Brewing Company’s White Chocolate Ale. Fan favorites from the menu include buttery Bavarian pretzels with Arizona Gold beer cheese, smoked pork shoulder tacos, and signature crispy pizzas cooked in a square iron pan. Burn off some of your beers by hopping on the bike path adjacent to the restaurant. The path runs along the lake and sports some of Arizona’s top sunset views.

Photo Courtesy of Christian Houda

THE VIG MCDOWELL MOUNTAIN

This location of The Vig, part of the Genuine Concepts group of neighborhood favorites, draws its design cues from acclaimed architect Frank Lloyd Wright. The striking 8,000 square foot patio is scattered with Adirondack chairs, market umbrellas, inviting dining areas, and firepits. Live music reverberates throughout the space. With its McDowell Mountain views, this location is a spectacular backdrop for chef Jeremy Pacheco’s elevated comfort food that celebrates several locally-sourced ingredients. Look for Chef’s signature ahi tuna seared on a salt rock and drizzled with yuzu vinaigrette, or the slow-braised lamb shank with creamy polenta and Crow’s Dairy goat cheese. Treat yourself to the juicy Rovey Farms Wagyu NY strip steak and fantastic veggie sides including whole roasted cauliflower with caper-pine nut brown butter or garlic green beans with romesco sauce.

THE HOUSE BRASSERIE

The al fresco expanse at this Old Town Scottsdale gem is actually larger than its equally charming indoor dining room, set inside a 1920s bungalow. Surrounded by lush greenery, this 1,660 square foot paved terrace stretches from a larger patio along Main Street to a more intimate dining area in the back anchored by a brick fireplace. It is the perfect place to savor the culinary talents of executive chef Brandon Jedd. Start your meal with hamachi crudo in a citrusy shio koji broth decorated with kumquats, Mountain Rose apples, and garlic chips. Or dive into a delightful House Wedge salad with blue cheese and candied bacon, crowned with a crunchy fried onion ring. Next, crack into crispy fried chicken with popcorn cornbread and collard greens braised with pancetta, or a 28-day aged filet mignon atop broccolini grilled over Japanese charcoal, which is then showered with elote and complemented by shishito chimichurri.

Photo Courtesy of J&G Steakhouse at The Phoenician

J&G STEAKHOUSE AT THE PHOENICIAN

Befitting an award-winning steakhouse helmed by acclaimed chef Jacques Qualin, the outdoor dining area at J&G sports two firepits and is highly impressive. From its lofty perch on the top floor of The Phoenician, the balcony captures sweeping Sonoran Desert views which are especially stunning at sunset. Seating only 38 lucky guests, tables are available on a first come, first serve basis. Qualin skillfully executes a menu combining French techniques and Asian touches. Some of the classic steakhouse fare includes dishes ranging from seabass glazed with miso and yuzu, to an indulgent 30-oz Wagyu tomahawk ribeye for two carved table-side.

HERMOSA INN

The recipient of multiple Best Patio awards, this boutique resort has continued to enhance their beautiful outdoor dining in recent years, adding misters, additional fireplaces and enlarging the al fresco area of their cocktail bar. Visit LON’s Last Drop for pre and post-dinner cocktails or Happy Hour. There, you can order craft cocktails such as the Hogwash (bacon-washed WhistlePig PiggyBack rye, Carpano Antica vermouth, and mole bitters) while dining on lobster tempura drizzled with smoked chile aioli, shrimp tacos topped with aji-amarillo salsa, and beef and caramelized onion sliders. For lunch, weekend brunch, and dinner, you’ll want to make a reservation for a coveted seat at LON's at The Hermosa Inn to enjoy the fountain and surrounding gardens. Brunch delights include monkey bread with cream cheese frosting and fried chicken and waffles with bacon jam. Dinner brings items like scallops with Meyer lemon, bacon gremolata, and desert blossom, or honey-glazed duck and Hayden Flour Mills farro.

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The Happiest Hour Written by Marci Symington

Photographed by Marci Symington and Luke Irvin

Looking for a way to support our local restaurant scene without having to break the bank? Happy Hour at one of our many wonderful local establishments may be the ticket. Here is a glimpse at 5 of the Valley's top places to grab an affordable bite and libation.

Sushi Roku It is always a scene at the W Hotel in Scottsdale, and none more so than at their signature sushi restaurant, Sushi Roku. Monday thru Friday from 5:00 – 6:30, Sushi Roku hosts a special on sake (hot and cold) for $6, Kirin Ichiban for $5, the Fuji Apple Martini $6 and the signature cocktail, Roku Fusion, with vodka, pineapple, honeydew, cantaloupe, and watermelon, for $7. Don’t miss the $6 Brussels sprouts chips, the $7 albacore sashimi, or one of the sushi rolls—spicy tuna, California, or vegetable rolls—for $5. Kampai to that!

Jade Bar

at the

Sanctuary

For happy hour with the best sunset in town, look no further than to Jade Bar at Sanctuary Camelback Mountain Resort and Spa. From Sunday through Thursday from 5 to 10 pm, Christiaan Röllich, a recent Los Angeles transplant from Suzanne Goin’s Lucques, serves $10 classic Jade cocktails that have exotic names like Mekong and Marrakech, plus $10 select glasses of wine. The Happy Hour Menu includes the famous Jade Bar Burger ($17) and the stunning Farm Fresh Vegetable Crudité platter ($15), a colorful selection of local produce served with Citrus Hummus, Olive Tapenade and Spiced Pita. Seafood enthusiasts flock to Jade Bar every Tuesday for Two Buck Shuck Tuesdays where oysters on the half shell are $2 a piece. Go for the sunset but stay for the vibe.

CRUjiente Tacos If you like a little heat with your happy hour, head on over to CRUjiente Tacos for their daily happy hour from 4-6, or reverse happy hour from 9 till closing. Award-winning taquero, Chef Richard Hinojosa, and business partner Jason Morris dish out some mean tacos and libations. Order the Salsa Trio—verde, pasillo, habanero—for $5, Guacamole and Chips for $9, Queso and Chips for $8, or one of the specialty Crunchy Tacos, which cost $4.50 to $6 for choices of potato, beef, lamb, and pork. Wash it all down with the Premier CRU Margarita—voted best in Phoenix—for $8. Draft and bottles of beer are $1 off, cans of Modelo Especial and Tecate Light are $3.50, and glasses of wine are $2 off. Too hot to pass up for sure!

The Parlor Grab your friends and pile into a booth at The Parlor Pizzeria for happy hour specials from 3-6 pm daily. Parlor favorites—Fritto Misto, Cauliflower Gratinata, and Caponata Bruschetta—are $8. Or order a small pizza for $9 along with a choice of one of three $8 cocktails like the Old Fashioned, Garden Mojito, and Camelback Collins. To top it off, The Parlor offers $2 off draft beer, glasses of wine, well liquor, and sangria. IMHO that’s amore! 18

Fat Ox Aperitivo Hour in the bar of Matt Carter’s sleek and sexy Fat Ox runs every day from 4:30 to 6:30 pm. Specials start at $6 for the Castelvetrano Marinated Olives, to $24 for an 8-oz. Linz Prime Ox Cut Steak (pictured below). Many of these small dishes are a meal in and of themselves, like the Veal Meatballs ($10), the Calabrian Shrimp ($18), and even a few of their pasta dishes, like the popular Cacio e Pepe-style Tajarin ($20 - pictured on right). There are select glasses of wine for $9, sangria for $9, and specialty cocktails like the Fat Ox Negroni and Old Fashioned for $12. Cin cin!

A year in Review View all of our issues online at atasteofaz.com

A Visit

Written by Christina Barrueta

Sedona Photographed by Luke Irvin

Sedona is one of nature’s gifts - a town of mesmerizing beauty attracting visitors from all over the world. Long known for its majestic red rock landscapes, Sedona is also a culinary destination boasting talented chefs and acclaimed restaurants lauded by both tourists and locals alike. For a convenient home base located steps from Uptown Sedona, a walkable center of restaurants and shops, book a stay at Amara Resort and Spa (pictured on the right). This tucked-away boutique resort on the banks of Oak Creek recently underwent a multi-million dollar renovation including an expanded bar and an upgraded spa with a 24-hour fitness center. It’s also home to SaltRock Kitchen which serves breakfast, lunch, and dinner in a setting overlooking a courtyard with cozy fire pits, a sparkling infinity pool, and striking views of the Cleopatra Red Rock Formation. Here, beverage expert Daniel Chavez mixes up excellent craft cocktails (like his Media Noche with Naran Mezcal and Green Chartreuse topped with a cabernet wine float - pictured on right) and executive chef Consuelo Vega delights guests with her delicious fare (try her seared scallops on a bed of farro with onion soubise and fresh corn). Award-winning chef Lisa Dahl is a pioneer in shaping Sedona’s emergence as a culinary destination, and her flagship restaurant, Dahl & Di Luca Ristorante Italiano, continues to shine 26 years after opening its doors. With its elegant dining room, romantic patio, and fine dining menu of Italian specialties such as ravioli in truffle cream sauce and grilled rack of lamb, it’s a beloved local icon, and reservations are a must. In 2003, Dahl opened Cucina Rustica to introduce the Village of Oak Creek to the rustic cuisine of Umbria and Tuscany; think risotto primavera, pasta Bolognese, and Lisa’s Lucious Lasagna. In 2013, Pisa Lisa made its debut with wood-fired pizzas, gelato, and Italian pastries. Stop here for a crave-inducing tomato bisque, the famous Killer Kale salad, and wonderful Neapolitan-style pizzas like Da Dorothy, named after Dahl’s mother, layered with provolone, mozzarella, fennel sausage and picante peppers. Two years later, Dahl opened Mariposa, arguably one of the most beautifully designed restaurants in the country, with glorious red rock views to match. Dahl drew inspiration from her time spent in Argentina and Chile, so you’ll want to start with flaky mushroom empanadas before feasting on a juicy grilled ribeye with chimichurri and a side of shrimp scampi mashed potatoes. Her most recent addition is Butterfly Burger which opened in 2019, a chic upscale home for Dahl’s “Burger Battle” competition trophies. It’s hard to resist the boozy shakes, the Butterfly Burger stacked with Manchego cheese, guacamole, and chipotle aioli, or the Oui Oui Monsieur - it’s the best patty melt I’ve ever had.

One of AZ’s top chefs, Jay Bogsinske (Michael’s at the Citadel, Zinc Bistro, District American Kitchen) is also back in town, now as culinary director of the Wild Thyme Group. Shorebird’s Sedona location is the first outpost of the original spot on Huntington Beach, and it has fast become a Sedona favorite. Expect a seafood-anchored menu (try the Tin’s Oysters with ponzu and the tuna tataki) along with non-fish items that are delightful, including the Overstuffed Bacon and Eggs, the crispy five-spice chicken wings, and the best key lime pie around. Bogsinske is also the namesake of Jay Bird's Chicken, which sets the bar for spicy-crispy-juicy Nashville Hot Chicken. He’s parlayed his fine-dining experience into this fast-casual concept, using Mary's Chickens from Pitman Farms, brioche buns, and made-from-scratch pickles, sauces, and sides. Tip: The West Sedona location is the only one with a liquor license, so feel free to spike your fresh-squeezed lemonade with vodka. Mole is the group’s first fine dining Mexican restaurant and with executive chef Roberto Madrid (Deseo at The Westin Kierland, SumoMaya), excellent cocktails (try the blood orange mezcal margarita pictured on the right), and beautiful red rock views, it’s the perfect trifecta. Highlights on my brunch visit included Hatch green chile cornbread, fried avocados with preserved lemon aioli, and Eggs Benedict with crabcakes and chipotle hollandaise (pictured on the right).

Elote Cafe’s former location had no reservations and people would line up for hours (myself included) for the chance to dine on the Southwestern and Mexican-inflected menu of James Beard award semifinalist Jeff Smedstad. He changed that with his new, more spacious digs Uptown, but, to no surprise, now seats book up weeks to months in advance. Plan accordingly to savor signature dishes such as his namesake fire-roasted elote, green corn tamales with mole verde, and slow braised lamb shank adobo. Mooney’s Irish Pub is well known for late-night fun and live bands, but with executive chef Paul Beatty in the kitchen, it’s also making its mark for elevated pub food. Fish and chips showcase beer-battered mahi with house tartar sauce and cherry malt vinaigrette; a juicy burger is draped with Guinness reduction and has all the fixins plus candied bacon and Mary Rose sauce (pictured on right). Tacos with tortillas made in-house are stuffed with masa-crusted swordfish, cilantro cabbage slaw, avocado crema, and a sweet pepper pico de gallo and served with sugar-cured limes. The outstanding BLT features Noble Bread, the sourdough is brushed with garlic butter, slathered with garlic-basil aioli, and stacked with lettuce, tomato, and bourbon-cayenne glazed bacon. In between your dining adventures, relax with Arizona wine at three special tasting rooms and wine bars. Vino di Sedona in West Sedona has garnered multiple awards for their wine selection, so order a glass and graze on tapas and charcuterie, dinner salads, and Chicago-style deep dish pizza. The wine bar and retail store has live music seven days a week, and hosts special events and wine tastings. At Art of Wine, spend an afternoon cozying up on a couch and sampling through red and white flights of Arizona wine. At Vino Zona, owner Ginger MacKenzie thoughtfully curates an all-Arizona wine list at a charming tasting room in Tlaquepaque Arts Village. It’s not uncommon to meet a local winemaker making their deliveries as MacKenzie specifically looks to support small producers.

INSPIRATION

ON THE MENU WRITTEN BY ALISON BAILIN BATZ

PHOTOGRAPHY BY LUKE IRVIN

Not all of Arizona’s leaders work in a boardroom or over an operating table. Some of our state’s most deliciously interesting leaders, in fact, do their best work in the kitchen. As a result, over the past two decades, the Arizona culinary scene and restaurant industry have started gaining national momentum. We recently sat down with several top chefs to get the dish on what got them cooking.

Chad Bolar of The Peppermill Born and raised in Tempe, Bolar’s first kitchen experiences happened extremely early on, thanks to his mom and the local Tempe Montessori School. After graduating from McClintock High School, Bolar tested all of his early recipes – often French Creole and Cuban cuisine as a nod to his family roots – on his great grandmother, whom he helped care for, as well as fellow students at culinary school. Bolar then trained at a laundry list of Arizona hot spots including Christopher’s at The Biltmore, The Wrigley Mansion, Pesto’s, Veritas, and The Spotted Pig. After moving into the catering business and traveling the world, in 2019 he made his way back to Tempe to open The Peppermill in his home city with his mixologist wife, Becky.

Sara Garrant of Bourbon Steak Robust flavors and exceptionally beautiful plating are a hallmark of Garrant’s food at Michael Mina’s Bourbon Steak at the Fairmont Scottsdale Princess. Garrant’s start is a unique one in comparison to most, given she first began developing rich flavors while growing up in a tiny fishing community in Alaska. Garrant learned to cook by literally grabbing the day’s fresh catch from the pier as a small child and throwing it on a skillet, in the oven, or atop a grill. Clearly fearless from a young age, Garrant approaches her kitchen today with the same gusto, and it shows in her food. With beautiful attention to detail, Garrant pours her heart into every single menu item.

Robert Bogart of Oak (pictured above) Growing up, Bogart’s grandfather bonded with him over camping. Their favorite part: cooking together over a wood-fired grill. In these moments, Bogart’s grandfather quite literally lit the flame that became Bogart’s burning passion for food. Though he had a yearning to cook, upon graduating high school in Texas, Bogart would first serve the country for five years in the Marine Corps. Following that, Bogart earned a position under Dean Fearing, who’s widely regarded as the “Father of Southwestern Cuisine.” The position even allotted Bogart the chance to meet Julia Child, who was working with Fearing on a project at the time. Upon her advice to “keep cooking,” Bogart moved to enroll in culinary school in Arizona and worked his way up in kitchens nationwide. Bogart is now back in Arizona and recently purchased St. Francis in 2020, then reimagining it into Oak in late 2021.

Dushyant Singh of Andaz Scottsdale This New Delhi native took a training course on hospitality in India after high school, which included time in the kitchen. It was love at first dish; he found his calling. As a result, in 2002 at only 19, Singh made his way to the United States – first in Kentucky and then New York to attend the Culinary Institute of America (CIA) at Hyde Park – to hone his skills. Dushyant actually traveled to Arizona a few times for big career moves, including executive roles at The Camby and Hotel Palomar in Phoenix. Now, he has taken the reins at the Andaz in 2021, most notably its award-winning Weft & Warp Art Bar + Kitchen.

Brent Menke of The Mick Brasserie (pictured above) After graduating Chaparral High School, Menke worked as a yacht deckhand for years. One day, when the yacht’s chef was on holiday, Brent was asked to help cook for the crew. The experience was a game changer, so much so that Menke enrolled in culinary school and changed from deckhand to yacht chef in short order. He eventually partnered on a farmrestaurant concept on the East Coast with one of his clients. Menke moved back to his native Arizona in recent years to open a modern French-inspired bistro named The Mick Brasserie in 2020 with a good friend from college. Pro tip: try the House Cured Salmon Tartar Tacos seen on pg 6.

Russell LaCasce of ZuZu LaCasce’s home growing up was on stilts, so he and his dad – an avid home cook – loved nothing more than making their way below the stilts to find oysters under the house. When not doing that, you could find them making chili together. That’s where the spark of “I really like food” came from, and really never left. When he was 13, LaCasce got his start at a restaurant outside of his family’s kitchen, but not cooking right away. He was washing dishes at a tiny seafood restaurant on the beach in Charleston before heading to Utah to start his career in earnest. There, he did every job - valet, bellman, in-room dining, running food, anything. It propelled his career professionally because it helped him understand everything about front of house operations in a restaurant. Ready to get serious, LaCasce moved to the Valley in 2006 to attend the Arizona Culinary Institute and quickly became a part of the culinary fabric of the state.

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Sip, Savor

S p lu rg e Written by Alison Bailin Batz

Photographed by Luke Irvin

Anthony Bourdain provided copious pearls of wisdom during his life, but none that touched me as much as deeply as this: “Your body is not a temple, it's an amusement park. Enjoy the ride.” I like to ride. A lot. And, every so often, I like to ride in style, even if it costs a little extra. Here are some of my favorite ways to explore epicurean excellence across Arizona and, as Bourdain advises, enjoy the damn ride.

Sel Restaurant This chic and ultra-intimate restaurant offers progressive American cuisine from executive chef Branden Levine, known for his appearances on The Food Network’s Chef Wanted with Anne Burrell and Beat Bobby Flay. Candlelight flickers inside the restaurant, providing just enough light to allow your date to gaze into your eyes and at Levine’s intricately plated chef’s tasting menu, which is served in five delectable courses, with enhancements available ranging from caviar to wine pairings. Each course is a work of culinary art first enjoyed visually, then aromatically, before dancing on your date’s palate in a symphony of flavor.

Dominick’s Steakhouse (Pictured) A palace to all that is indulgent, this must be a massive national steakhouse chain, right? Think again. Dominick’s is the ultrahigh end steak concept from Arizona’s own Mastro family. Patriarch Dennis Mastro helped launch true steakhouses in Arizona back in the 1980s, before opening the Mastro brands years later with his sons. After selling that brand – including Ocean Club – several years ago, the family put pen to paper on their dream restaurant. Enter Dominick’s, which is named for Dennis’ father and is – like the Mastros themselves – bigger than life. The venue boasts one of the most opulent bars in Arizona as well as an open-air dining option on the roof, complete with a pool serving as the centerpiece of the space. All of the meat on the menu is responsibly sourced, wet-aged for 28 days, and hand-cut by the family’s in-house master butcher. And the sides? Think creamy, dreamy, and often topped with crab or lobster.

Quiessence (Pictured Above) There is farm to table, and then there is Quiessence. Located within The Farm at South Mountain – an actual working farm and organic garden growing seasonal specialty vegetables, herbs, and edible flowers for its recipes – Quiessence offers three, four, and five-course tasting menus. Al fresco dining under twinkling strung lights and stars features the freshest items from the week's harvest as well as cheeses, artisan breads, handcrafted pastas, and responsibly farmed beef, chicken, and seafood. Think kabocha squash soup teeming with eggplant caponata, pickled radish, mushroom dust, herb oil, and fresh parsley. Think potato gnocchi with Calabrese sausage, chanterelles, zucchini, okra, oven dried tomatoes and fried sage. And definitely think foie gras. Perfect, perfect foie gras.

Geordie’s at Wrigley Mansion While sister concept Christopher’s at Wrigley Mansion has been the talk of the town since opening in 2021 (and rightly so), do not sleep on Geordie’s, the full-service fine dining concept inside of the Wrigley Mansion. The food is as bold and dramatic as the views, and that is saying something given the restaurant offers 270-degrees of Phoenix skyline from high atop its own hill in the middle of central Phoenix. Fun fact: Geordie’s only partners with vendors as committed to the combination of sustainability, flavor, and quality as them. As a result, the menu is a showcase of local vendors, notably the most coveted ingredients from Green on Purpose, Crows Dairy Farm, Duncan Farms, Queen Creek Olive Mill, and more.

Talavera (Pictured on Right) The Forbes Four-Star Award-winning Talavera, which boasts floor-to-ceiling windows and a dramatic fire that lines the interior of the entire restaurant, is the jewel in the crown of the sophisticated Four Seasons Scottsdale Resort Troon North. The Spanishinfluenced menus, featuring paella, jamón ibérico, and a laundry list of globally inspired tapas, are quickly becoming the stuff of legend. Insider tip: within Talavera there is also a small cocktail spot called Gin Bar that specializes in gin tonics, which are far more aromatic and botanically forward than traditional gin and tonics. It is the perfect way to kick off or end an unforgettable evening.

Come Visit Our Restaurants in Cottonwood & Jerome

AIR GUITAR Written and Photographed by Marci Symington

What do you get when you combine four friends, a couple rounds of margaritas, and the opening guitar riff from Guns and Roses’ Paradise City? According to two of the friends, Elissa Seitz and Kris DeMarco, this was the inspiration for their new “upscale supercool food store” called Air Guitar. The long-time Valley residents Kris and Elissa, along with Craig DeMarco and Eric Seitz, spent four years creating this gathering place in the community of Gilbert, AZ. Air Guitar combines the ease of a convenience store with the modern and healthy choices of an upscale market. Kris and Craig DeMarco opened Postino Winecafé in the historic Arcadia Post Office twenty years ago, followed by La Grande Orange Grocery, Chelsea’s Kitchen, Windsor, Federal Pizza, Joyride, and Churn, merging their talents for hospitality, design, and architecture. Enter Elissa—a Texas transplant whose family was in the restaurant industry—and Eric—whose company Bro Retail Group operate 21 Chevron stations statewide—the group found a shared passion for community and creativity. Kris explains, “We were intrigued by the convenience store business, and they were intrigued by the hospitality business. We wondered, what would happen if we blended these two [businesses] and did something that has never been done before?” Moving away from the gas station model, Elissa emphasized they felt keeping the new concept small, with self-service, was key. The four partners imagined a spot where kids and parents alike could get what they want, whether it was a kombucha, an ice cream bar, a healthy grab-and-go salad, bag of Cheetos, or Siete Chips. “We felt confident that it was going to work, that there was a need for it,” says Kris. In picking a location in Gilbert, one of the fastest growing municipalities for young families, the team turned to Joe and Cindy Johnston. They secured a corner lot in Gilbert at The Epicenter at Agritopia, a development of 320 apartment units and 10 retail and restaurant concepts slated for opening in spring of 2022. Says Elissa, “I have met people that are waiting to move in and are excited to walk across the parking lot and get groceries.” For the next step—the design of the 5,000 square-foot building—picking an architect who could bring their vision to life was crucial. Jack DeBartolo and Jeff Kershaw of the award-winning Debartolo Architects understood what the team was

trying to accomplish, which was to create a user-friendly and spacious central shopping area, with welcoming patios. Elissa describes, “We definitely wanted outdoor spaces. We wanted to have shade, and that is why the [patio] canopy is so enormous.” Inspired by the lively planning sessions, Debartolo designed an energy portal within the store. Yes, there is a tube in the ceiling where, at certain times of day, the sun shines through the portal to create a small circle. Kris says with a large grin, “so you can stand in the portal and get energy from the universe.” Aside from energy portals, Air Guitar offers products you expect to see in a typical convenience store–think salty snacks, sodas, and beer–while embracing the idea of quality food and beverage. In one corner, you can pick up house-made pizza by the slice next to the full-service coffee bar serving Intelligentsia coffee, or you can purchase a lottery ticket, then pick up some fresh flowers and local produce. Air Guitar even offers Nitro slushies (the nitrogen creates a thicker, more velvety-smooth texture than traditional slushies). An ice cream bar featuring 10 hand scooped ice cream flavors and a cotton candy burrito often see longs lines after school pick up. Dreamed up by Eric, the “sugar tooth” of the group, the cotton candy burrito is a sheet of three cotton candy flavors flattened out like a tortilla, filled with three scoops of bubble gum ice cream, rolled into a burrito, and topped with sprinkles. Kris says, “People are intrigued by it; I mean what is better than cotton candy and ice cream?” With an extensive selection of wine, beer, hard seltzer, and hard kombucha, it is easy to see why you may want to linger (consuming alcohol on site is permitted). The team hand picks a selection of 180 wines, 90 red and 90 white wines, offered at price points of $15, $25, and $40. Says Kris, “because when you go into a store, you already know what you want to spend.” For those who care to spend more, there’s a “Bonus Round” of wine—that includes Silver Oak—in a cooler whose sign is playfully reminiscent of a Super Mario Brothers video game. The Air Guitar team is also deeply committed to supporting the local community and Arizona. The local craft beer section includes AZ favorites such as Tower Station, Church Music, Four Peaks, San Tan, and Huss (to name a few). There is Wild Tonic Kombucha on tap from Cottonwood, Arizona, and Kettle Heroes gourmet popcorn. They even partnered with Teresa Wilson of Camelback Flowershop to provide fresh flower bouquets at $15, $25, and $40 options. There are 30 meals to-go curated by Michael DeMaria of M Culinary Concepts. Many will remember DeMaria’s former concept, Michael’s at the Citadel, and will be delighted with selections such as cauliflower and chickpea bowls, sushi stacks, and turkey and Havarti sandwiches. Recently, Air Guitar partnered with another long-time valley favorite, Eliot Wexler of Nocawich and now closed Noca, to supply their fresh pastries, including pumpkin muffins, brownies, cookies, and rice crispy treats. Visitors will also find produce from Billy Itule of Bird Dog Produce, like their innovative and wildly popular guacamole and salsa kit. At the heart of Air Guitar, it is the energy created by bringing a community together that appeals to the group. “It’s bringing a new concept to life…and seeing how people are reacting to it,” explains Kris. Elissa adds, “Air Guitar is a feeling, a vibe. Overall, it’s about how you feel when you play air guitar to your favorite song.”

Chef Chat:

JEREMY PACHECO WRITTEN BY MARCI SYMINGTON P H OTO G R A P H E D BY L U K E I RV I N

If Jeremy Pacheco can trace his Arizona roots back 9 generations, you can bet he has an ingrained passion for the people and food of our great state. As the former Executive Chef of LON’s at the Hermosa Inn, Jeremy Pacheco now serves as Genuine Concept’s Culinary Director. Overseeing 10 brands total—including locations valley wide of The Vig, Ladera Taverna y Cocina in North Phoenix, The McMillan Bar and Kitchen in Flagstaff, Campo Italian Bistro & Bar in Scottsdale, The Little Woody in Arcadia, The Womack, and a new concept The Genuine—Pacheco plans to take the farm-to-market philosophy he set into motion at LON’s and apply them on a larger scale with Genuine Concepts. I met Jeremy at the McDowell location of The Vig to discuss this philosophy and a few exciting menu changes.

When did you transition to Genuine Concepts? Last April (of 2020). The Hermosa Inn had shut down; I was on for a little bit longer and they realized they didn’t know what they were going to do. They (The Hermosa Inn) ended up letting me go, and I was very fortunate that Genuine Concepts contacted me and offered me a job. It was in a consulting capacity at first and I was able to jump right in. Now as their Corporate Executive Chef/Culinary Director, we may transition into [hiring] an executive chef as well, given the growth we are looking at in the future. I will still be very involved [in the kitchen] but will be doing a little more office work.

I understand that your culinary philosophy is that of offering fresh food, locally grown, refined, focusing on seasonal products. Explain how you plan to continue this philosophy in your current position with Genuine Concepts? It is a big part of how I operated before at The Hermosa Inn. I have been able to bring in [to The Vig] a lot of great local partners that I used in the past. We work with Sonoran Pasta, Crow’s Dairy, Noble Bread, and Wild Shrimp Company (locally owned, and the shrimp comes from Rocky Point), to name a few. At Lon’s it 46

was easy to work with five local farmers, but a little more challenging now when we have so many locations. At Campo, Alex Stratta is using McClendon’s Select produce, and I am hoping to start using Bob [McClendon] and some others at the Vigs, but it is difficult when we are doing such a high volume.

Tell us a little about incorporating your local partners in the new menu items at The Vig. Rovey Dairy reached out to me when I was at LON’s, and that is when I started using their sheep’s milk cheeses. We would get whole lamb from them as well. Then they started crossbreeding Wagyu beef, which is really great. When I transitioned here, we started using the Wagyu ground beef in our burgers, which is exciting. We currently have the Rovey Dairy Wagyu strip loin at the McDowell Mountain location (pictured on page 45) and at Campo, as well as using it in our steak tartare. We have also started working with Argentine Imports. They are locally owned and have stormed the food scene lately. We use a grass-fed Argentine 12 oz. ribeye, and it is a great product. They are also bringing in Patagonian Tooth Fish, aka Chilean Sea Bass, and it is some of the best I have had. They are bringing in the whole fish—they call it the “trunk” (head off, tail off, and gutted)—that we use at Campo as well. As for the menu changes, we are starting with one restaurant at a time, instead of trying to change all at once. We are really trying to take a step forward with The Vig menus and I am here to make sure we are doing it right and to ensure the quality.

Check out the A Taste of AZ Podcast episode with Chef Pacheco, Luke Irvin, and Marci Symington by visiting ATasteOfAZ.com

spectacular pies @

the parlor

writer steven larson

photographer luke irvin

The Parlor Pizzeria, located on Camelback Road just east of the 51, was established in 2007 and has been a powerhouse in the Arizona pizza game ever since. They were even rated the #1 pizza in Arizona by Food Network back in 2011. Let’s dig into the three components that make The Parlor so special.

the vibe

The Parlor is what they call a “rustic Italian eatery.” As you walk through the restaurant, you will see wine resting in beautiful exposed wooden wine displays. Another glance around and patrons catch a glimpse of the open kitchen decorated with popping white brick surrounding the wood burning pizza oven. The oven gives off the aroma and sound of crackling wood, which is gently carried across the restaurant by a subtle breeze originating from the open windows by the bar. The bar side of The Parlor has a neighborhood style pizzeria-pub feel. Large communal tables fill up one side of the seating area, excellent for those happy hours get-togethers. Opposite the tables is the bartop, where visitors pull up a seat, grab a pint, and catch highlights of the game on the large TV set in the corner. Whatever one looks for in a dining experience, from a casual bite, to an elevated meal for a special date, The Parlor provides it.

food:

Everything served at The Parlor is handmade daily, including all the breads, pastas, and desserts. They pride themselves on providing fresh, seasonal ingredients. So much so that The Parlor actively grows and harvests ingredients in their own gardens. Kick off any dining experience at The Parlor with one of the all-time best appetizers, the Fritto Misto. This lightly breaded crispy calamari and shrimp dish is served with a grilled lemon and a side of romesco. Now onto the pizza! Two pies you can’t go wrong with are the classic Roma, and something a bit more modern in the spicy barbecue chicken. Both of the pizzas are perfectly executed. Stunningly symmetrical, fantastic in contrast and color, the ingredients float on a wonderfully fluffy, yet crunchy, crust. The Roma features prosciutto with burrata and parmesan cheeses, with a sprinkle of oregano, but the star of this pizza is the smoked tomato. Offering a subtle, wood-fired char, the tomato provides the smokey flavor that elevates this traditional pizza. The Spicy Barbecue Chicken Pizza (pictured above) is also on another level, unlike near any other similar pie. The base layer sports a sweet-tangy barbecue sauce, which is topped with roasted free-range chicken, provolone, fresh cilantro, grilled scallion, and serrano chili. The combination of lean, roasted chicken, earthy homegrown vegetables, and sweet barbecue sauce is what set this one above the bar.

Don’t pass on the dessert menu either. The Parlor serves what they dub The Perfect Chocolate Cake (pictured on page 49), and it’s hard to find error with that title. The chocolate cake sits alongside tart cherries and underneath a mountain of whipped cream and shaved dark chocolate. Another star of the dessert menu is the Banana Trifle. This divine layering of whipped cream, graham cracker, and banana is a decadent finish to any pasta or pizza enjoyed prior.

beverage:

The beverage list has everything one looks for in a good sipping experience. Local brews on tap range from breweries like THAT, The Shop, Four Peaks, Mother Road, and Cider Corps, as well as some regional favorites from neighboring states California and Colorado. For those who look past beer, The Parlor’s wine list is quite extensive and they have a variety of signature cocktails available as well. Fancy yourself a post meal whiskey drink? Try Arizona’s own Whiskey Del Bac Old Fashioned dubbed the I-10 Old Fashioned. We also love the Sangria, Ciao Bruno, and 1013 cocktails.

ERIC AND LUKE FROM TAP THAT AZ PODCAST, THE ARIZONA BEER BOOK, AND A TASTE OF AZ MAGAZINE JOIN MELISSA ON A FOODIE TOUR! LOOK OUT FOR THE TIKTOK VIDS TO SEE ALL THE FUN THEY HAD!

Front Pourch Brewing 1611 W Whispering Wind Dr. Suite 7 Phoenix, Arizona 85085

Baby Boy Written By Christina Barrueta

Photographed by Luke Irvin

In April of 2021, Baby Boy, a mobile bar housed in a 1970s Airstream trailer, opened at The Pemberton. The property is a collective of restaurants, bars, and retail shops surrounding the historic Sarah H. Pemberton home in downtown Phoenix. Baby Boy welcomes guests with an inviting patio surrounded by bougainvillea hedges and bamboo plants. The concept is an homage to the ‘80s and ‘90s, which saw a renaissance in tropical cocktails such as the Piña Colada and Blue Hawaiian. Walk up to the trailer’s service window to order your drink, and settle in on Adirondack chairs as colorful as the cocktails. In addition to the fun throwbacks, creative libations using unique spirits are also featured, including the Banana Dao made with artisanal Mexican rum or the rosé sangria with singani—a Bolivian brandy distilled from the Muscat of Alexandria grape. Founded by Tyka Chheng (pictured), Colton Brock, and John Sagasta, Baby Boy brings together three industry pros with an impressive pedigree. Colton Brock, the 2020 Last Slinger Standing cocktail champion, is the former agave spirit expert at Ladera Taverna y Cocina and current Ilegal Mezcal ambassador. Chheng has spent time working in both the food and beverage industry, most recently at Gallo Blanco, UnderTow, Highball, and Jobot Coffee & Bar. John Sagasta is the owner of Jobot, a beloved Roosevelt Row gathering spot, where he collaborated with Chheng on a cocktail and food menu which resulted in a PHOENIX magazine 2021 win for Best Late-Night Dim Sum. I had a chance to chat with Chheng as he shared the team’s vision for Baby Boy and their plans for the future.

Tell me how you started.

I worked for my parents, who had a business in the industry. That transitioned into me wanting to be a chef at a young age, so I started traveling and working for different chefs. I worked at Mozza in LA for about two years, and after I ended up in Phoenix. I worked with Jose Garces at Distrito at the Saguaro Hotel. Then I caught the cocktail bug and started working at bars.

What led you to open up Baby Boy?

I was bar managing at UnderTow and then COVID happened and, as you know, a lot of us ended up unemployed. That’s when I feel like people who were entrepreneurs started congregating and building ideas. John and Colton reached out to me about an idea for a restaurant, which we’re still working on. In the meantime, our silent business partner asked us if we wanted to jump into another project - a cocktail bar trailer - and we loved the idea. When we were able to go back to work, we decided instead of opening the restaurant to focus our energy on Baby Boy at The Pemberton. So that's how it all came about and I'm happy how it happened. When opportunity comes knocking, you can’t say no.

You have a lot of fans, including myself.

Yeah, it's going really well. Our industry friends and the community seem to love hanging out downtown and enjoying everything else that The Pemberton has to offer.

Where did the name come from?

I always loved the name Baby Boy and told myself if I ever opened a fun cocktail bar, that’s what I would call it. We couldn’t really come up with a better name, so we ended up running with that and now it's sort of a local hit. When it rolls off the tongue, people know who we are and where we're located, so it's been fortunate.

How would you describe Baby Boy?

It’s a fun, easy cocktail bar. We want you to relive the ‘80s and ‘90s era with drinks like Blue Hawaiians, Miami Vices, and Piña Coladas – refreshing cocktails that complement our Arizona weather. If I had to put our cocktails into a random category, I’d say patio pounders. Our patio deck is kind of hidden away; you're closed off from the rest of The Pemberton and immersed in a different world.

Tell me about your menu.

All our juices are freshly squeezed and we make our own grenadine with a hibiscus tea. We also make syrups and infusions to hit the right notes for the style of cocktails we're doing. We have frozen cocktails, red, white and rosé sangrias, and beer as well. We also have shots and a full backbar. If you want an Old Fashioned or a Negroni, our bartenders can make it.

What's your best seller?

I would say the Blue Hawaiian, which is a 1990s craze cocktail that everybody remembers.

What’s in store for the future? We're opening up a brick and mortar. We have a restaurant on the way, but it’s a little further down the line, and we just acquired a bar that is more turnkey. I can't talk too much about it just yet, but think Southeast Asian cocktails and an exploration of Southeast Asian food. We’re partnering up with a great team who are well known, so you’ll just have to wait and see!

Baby Boy is located inside The Pemberton at 1121 N. Second Street in downtown Phoenix. For more information, visit their Instagram @babyboyphx

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GRIND TIME WRITTEN BY ISAAC STOCKTON

PHOTOGRAPHED BY LUKE IRVIN

The craft beverage industry has seen a significant upswing in recent years. Coffee has always been a staple in the artisanal and, for lack of a better word, hipster realm, but it has been brought to the forefront of refreshment culture. Coffee shops are a dime a dozen thanks to the aforementioned craft revolution, so it takes a very special shop to stand out amongst the rest. Press Coffee, established in 2008 just before the Great Recession, is one of those outliers thriving in the valley. With several locations, and having their coffee served at dozens of businesses around town, one would be hard-pressed to miss them. Some notable partnerships of Press include the drive through café The Fix in the East Valley, the beloved breakfast joint Over Easy, and the renowned Citizen Public House. Another notable branch of the Press Coffee tree is their altruistic endeavors by way of charity work that they call Press On Charities. A recent drive was with SARRC (Southwest Autism Research & Resource Center) that, along with other partners, raised almost $20,000 dollars. As far as their coffee, Press offers a variety of roasts at various price points, all overseen by head roaster JP. With over a dozen options available, there is something to satisfy the self-proclaimed coffee snob, or those who just like

having some hot bean water to keep the day moving. Press even offers a coffee subscription services that, as their site says, make sure you “Never run out of coffee again.” This is a very enticing option for folks who may not have the time or ability to make it into the shop, but still want to satiate their need for their indelible caffeinated concoctions. Press Coffee also has a quarterly release of special beans they call Allocation, and the fall allotment was divine. “Our Allocation coffees come out once a quarter and are the best coffee. They’re the best coffee we can find, period.” The Allocation coffees are not available to purchase by the bag in store, but you can get a cup as a pour over to try out. To get your hands on a bag of their special release, you can purchase from a very limited number of extra bags on Press’ website, or sign up to their coffee subscription to ensure you’ll have a chance at a taste. Beyond the straight forward cup of coffee, Press also serves a variety of other drinks and food items like breakfast burritos and avocado toast. Their Roastery location even serves a handful of local beers alongside Wild Tonic beverages. Pastries provided by Noble Bread are a wonderful accompaniment to any of the drinks on the menu. Press Coffee’s support for other local businesses runs concurrent thoughout the company’s framework, and stands as a pillar of their reputation amongst local customers. One trope of Press Coffee houses is the aesthetics. All the Press locations are laden with warm wood and black metal accents. At The Roastery, a loft gives patrons a bird's eye view of some of the roasting stations that produce the products they enjoy. Partner Alex Mason credits Construction Zone with their vision at The Roastery and how well they encapsulated the essence and aesthetics of Press. “They did a really good job making this look and feel like what Press is.” The aesthetics lend themselves to another one of Press’s goals. Mason asks, “How can we make everyone have the same experience?” The consistency and commitment to quality is something that sets Press apart in their locations, their coffee, and the experience they provide in person and at home. There is a common thread that runs through each location, but each store is built to serve the demographic they are close to. While there are idiosyncrasies and things that are quintessentially Press, the goal is to provide the same quality coffee regardless of who walks through the door. The accent wall at The Waterfront location displays an enormous sign of the moniker Press, and serves as a terrific way to make sure you’re in the right spot and to remember where to come back to. 65

On The House

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