16 minute read
DINING
EAT » EXPERIENCE » INDULGE » SAVOR » DEVOUR » NOSH
By Annika Tomlin
Most people think of a meat and cheese plate as a lastminute buy at the grocery store for an upcoming party. However, charcuterie boards put together way more than just your average deli meat and cheese. Styled with fruit, flowers and other accompaniments to go along with the array of meat and cheese choices, charcuterie boards are picture-worthy restaurant items that the whole table can enjoy. The following restaurants put the “cute” in charcuterie.
B GASTROBAR
Formerly known as Cuisine & Wine Bistro-Gilbert, B Gastrobar is renovated and rebranded and still serves delicious made-from-scratch food. It offers three different boards—a mixed board with two cheeses, two meats, grilled bread, fruit, nuts and pickles; a fried brie board served with garlic bread and raspberry jam; and a burrata board with fig jam, roasted pistachios and grilled bread.
Postino
B Gastrobar, 1422 W. Warner Road, Gilbert, 480.497.1422, bgastrobar. com, $15-$18.
COPPER AND LOGS
Owned by the Buschtetz family, who also owns B Gastrobar, Copper and Logs offers its rendition of a charcuterie board. The C&L Board features an assortment of cheeses and cured meats served with additional condiments like jam and fruit and nuts.
Copper and Logs, 832 S. Greenfield Road, Suite 101, Gilbert, 480.590.4260, copperandlogs.com, $16.95.
HUMBLE PIE
There is more to Humble Pie than just great pizza. It has a board literally called the Smorgasboard, which is its antipasto extravaganza of charcuterie with cheese, hummus, artichokes, wild mushrooms, crispy Brussels sprouts and its very own forno bread.
Humble Pie, 3890 W. Happy Valley Road, Glendale, 623.580.4300; 6149 N. Scottsdale Road, 480.556.9900, humblepieusa.com, $17.
Peacock Wine Bar
THE LOLA
Five charcuterie boards are available at The Lola, one of which is the chef board featuring burrata, coppa, prosciutto, peppered salami, fig jam, chef’s olives, stone fruit, sweet gherkins and herbed pesto port wine derby cheddar. The Lola also has a cheese board, a fruit and jam board, a hummus and veggies board, and a keto board.
The Lola, 6770 N. Sunrise Boulevard, Glendale, 623.877.5225, thelolaaz.com, $14-$18.
MERKIN VINEYARDS
Merkin’s guests can pick and choose what locally produced meat and cheeses they would like on their charcuterie boards that come with a chef’s selection of housemade accompaniments. Cheeses from Rovey Dairy in Glendale include pecorino, gouda and cheddar, along with goat cheese from Crow’s Dairy in Buckeye. Wagyu summer sausage is available from Rovey Farms in Glendale, as well was bundnerfleisch, schinken and blutwurst from German Sausage Co. in Phoenix.
Merkin Vineyards, 7133 E. Stetson Drive, Suite 4, Scottsdale, 480.912.1027, merkinoldtownscottsdale.com, $11-$52.
MINGLE + GRAZE
Part of the fun of charcuterie boards is picking out what you want on the board. Mingle and Graze lets customers do exactly that with a
build-your-own board broken down in four steps—step one, pick between two, three or four cheeses; step two, choose meats, including prosciutto and mortadella; step three, choose accompaniments such as artisan jams or fresh and dried fruits; and step four, choose the type of bread or crackers to stack everything on top of.
Mingle + Graze, 48 S. San Marcos Place, Chandler, 480.726.2264, mingleandgraze.com, $10-$32.
NORTH ITALIA
The single chef’s board at North Italia really packs a punch. It is comprised of prosciutto di parma, spicy coppa, pecorino stagionato, crescenza, grilled piquillo pepper, Castelvetrano olive, marcona almond, fig mostarda and grilled bread. The board serves two to four people.
North Italia, 4925 N. 40th Street, Phoenix, 602.324.5600; 15024 N. Scottsdale Road, Scottsdale, 480.948.2055, northitalia.com, $17.
OVEN + VINE
Try your hand at creating your own charcuterie board at Oven and Vine. Boards are have three or four items each. Choose from cheeses like 18-month aged cheddar, double cream brie and goat cheese, while adding meat options such as sweet sopressata, Genoa salami and prosciutto rustico.
Oven + Vine, 14 W. Vernon Avenue, Phoenix, 602.687.7632, ovenandvine.com, $14-$17.
PEACOCK WINE BAR
Peacock Wine Bar offers three boards to accompany wine. The Peacock’s Choice Board is an assortment of meats and cheeses and accompaniments that the chef chooses for you. Or your own has three meats, ranging from calabrese salami to iberico chorizo, along with three cheeses, like manchego or port wine derby, finished off with three accompaniments, such as spicy pickled asparagus or fig spread. There is also a cheese board that includes four cheeses of your choice and three accompaniments. All boards come with almonds, crackers and naan.
Peacock Wine Bar, 1525 N. Gilbert Road, Gilbert, 480.590.1586, peacockwinebar.com, $20-$25.
PEDAL HAUS BREWERY
Each of the two Pedal Haus Brewery restaurants offers a separate sharable board. The Chandler location has a meat and cheese board including prosciutto, soppressata, Irish cheddar, smoked gouda, cherry balsamic onions, marcona almonds, olives and crostini. The Tempe location serves a sausage and charcuterie board with andouille sausage, beerbraised brat, prosciutto di parma, soppressata, Irish cheddar, balsamic and cherry onions, marcona almonds, house marinated olives, crostini and haus mustard.
Pedal Haus Brewery, 730 S. Mill Avenue, Tempe, 480.314.2337; 95 W. Boston Street, Chandler,
Queen Creek Olive Mill
480.656.1639, pedalhausbrewery.com, $16.
POSTINO
Postino offers four charcuterie boards. The Bounty has crispy cauliflower, market vegetables, guindilla pepper, spicy marcona almond, herb cucumber cream and smoked almond hummus. The cheese board dishes up an artisan cheese trio, assorted nuts, quince jam and toasted bread. The Butcher’s Block
brings together artisan meats and cheeses, smoked almond hummus, asparagus, olives, assorted nuts and crostini. Lastly, the Pub Board ties in soft pretzel, Schreiner’s chorizo, cornichon, aged cheddar and Peruvian corn nuts.
Postino, 5144 N. Central Avenue, Phoenix for additional locations see website, 602.274.5144, postinowinecafe.com, $14.25-$15.50.
QUEEN CREEK OLIVE MILL
Queen Creek Olive Mill offers more than just olives at its restaurant. It has an antipasto board that includes artisan meats and cheeses, chardonnay herb mascarpone, roasted vegetables, Sonoran spicy beans, Cerreta dark chocolate, salted roasted nuts, del Piero olive mix and ciabatta from Noble Bread. Also on the menu is a cheese board with artisan cheeses, chardonnay herb mascarpone, roasted vegetables, sonoran spicy beans, seasonal fruit, del Piero olive mix and ciabatta from Noble Bread.
Queen Creek Olive Mill, 25062 S. Meridian Road, Queen Creek, 480.888.9290, queencreekolivemill.com, $15-$17.
THE SICILIAN BUTCHER
This restaurant puts together four options of charcuterie boards, one of which is served on a 5-foot-long board. The Sicilian in Strada, priced at $15 per person, is a signature family favorite topped with Sicilian eats like panelle fritters, potato croquettes, arancini, craft meatballs with creamy polenta, artisanal meats and cheeses, pickled condiments and jams, and traditional bruschetta. It also serves the mozzarella board, polenta board, and the cured meat and cheese board.
The Sicilian Butcher, 15530 N. Tatum Boulevard, Suite 160, Phoenix, for additional locations see website, 602.775.5140, thesicilianbutcher.com, $14-$16.
THE VIG
This might only be a starter, but it can surely stand alone. The chef’s board at The Vig consists of a selection of meats and cheeses, grilled noble bread, pickles, fruit paste and beer mustard.
The Vig, 6015 N. 16th Street, Phoenix, for additional locations see website, 602.633.1187, thevig.us, $19.
VA BENE
The antipasto misto is an Italian platter with prosciutto, spicy soppressata and Genoa salami, roasted bell peppers, artichoke hearts, kalamata olives, fresh mozzarella, parmesan and milk mozzarella and serves two. But on Tuesday and Wednesday there is a $30 special for a chef choice board and a bottle of red or white wine. The items of the board are different each time.
Va Bene, 4647 E. Chandler Boulevard, Phoenix, 480.706.4070, vabeneaz.com, $14.95-$30.
ZINQUÉ
Zinqué is the place to be when looking for a French-inspired charcuterie board paired with a hip, low-key ambiance and a globally inspired wine program. Selected cheeses and bread imported from the famous Poilâne Bakery in France make up some of the delicacies in its four boards. Euro-style boards include the burrata and San Daniele prosciutto board with toasted baguette, a classic charcuterie plate, a vegetarian cheese board and a beef carpaccio board with arugula and Parmigiano Reggiano.
Zinqué, 4712 N. Goldwater Boulevard, Suite 110, Scottsdale, 623.745.9616, lezinque.com, $17-$19.
24 UPFRONT | CITY | ARTS | DINING | BEER AND WINE | CASINOS | SPORTS | FAMILY | MUSIC | IN CLOSING TURKEY TIME
Valley restaurants make Thanksgiving easy
By Victoria Stibrik
Every Th anksgiving it’s the same thing: turkey, mashed potatoes, gravy, a family dispute of some sort. It’s tradition. But this year can be diff erent—and we’re not talking about family fi ghts. Whether it’s Sanctuary’s “elevated” Th anksgiving or Chompie’s traditional goods, the holiday dinner can be anything you want and more.
BECKETT’S TABLE
Th is year, Beckett’s Table will off er the same sides it did last year: bacon cheddar biscuit stuffi ng ($29), mashed potatoes ($28), Brussels sprouts ($32), gravy ($18), cranberry sauce ($18), fi g and pecan pie ($31) and citrus zest cream cheese ice cream ($10). Each can feed six people. It has also added something else to the menu this year: a six-pack of wine ($99). Th e deadline to order is November 21, and pickup is November 25 from 11 a.m. to 6 p.m.
Beckett’s Table, 3717 E. Indian School Road, Phoenix, 602.954.1700, beckettstable.com.
BOURBON AND BONES
Want to get out of the house and make a mess at someone else’s place without feeling bad about it? Bourbon and Bones is off ering a three-course dine-in special ($49.95) this Th anksgiving. Customers get a choice of French onion soup or house salad as the starter. Th e entrée includes turkey, mashed sweet potatoes, country stuffi ng and traditional cranberry compote with pumpkin spice Bundt cake for dessert. Reservations must be made for this special, and customers can go online to do so.
Bourbon and Bones, 4200 N. Scottsdale Road, Scottsdale, 480.629.4922, bourbonandbonesaz.com.
CHOMPIE’S
If the turkey is all that is needed, customers can purchase a whole, 20- to 22-pound oven-roasted turkey ($129.99) complete with lifesaving, reheating instructions. But if you want it all, it has that, too, with either the traditional or the basic Chompie’s Th anksgiving dinner options. Both come with two 9-inch pies, apple and pumpkin, and can serve between 12 and 15 people. Th e basic ($219.99) comes with the turkey, stuffi ng, gravy, cranberry relish and dinner rolls. Th e traditional ($249.99) has everything the basic has, with the addition of mashed potatoes, candied yams and green beans. Besides these two full meals, Chompie’s is also off ering several a la carte items: sliced turkey
breast ($8.50 per half pound), stuffi ng ($6.99 per pound), gravy ($3.99 per pound), matzo ball soup ($9.99 per quart), mashed potatoes ($5.99 per pound), cranberry relish ($5.99 per pound), green beans ($7.99 per pound), candied yams ($7.99 per pound), large potato pancakes ($2.99 each), rolls ($4.99 per dozen), 9-inch apple or pumpkin pie ($12.99 each), pumpkin pie crème brulée ($5.99 each), and 9-inch deluxe pies ($14.99 each) that include pecan, banana cream, chocolate cream or coconut cream. Or customers can order a 20- to 22-pound turkey ($129.99). Orders can be made online, in the store or by phone by November 23. Chompie’s is also serving a dinein Th anksgiving dinner from 10 a.m. until 4 p.m. ($20.99 per person, $9.99 children 10 and under).
Chompie’s, 4550 E. Cactus Road, Phoenix, 602.710.2910, chompies. com, see website for other locations and phone numbers.
HASH KITCHEN
But what about breakfast for the entire month of November? Hash Kitchen has that covered with Th anksgivinginspired brunch specials that last the entire month. Try its carved turkey and cornbread stuffi ng hash ($17) with sweet potatoes, hand-carved turkey, cornbread hash, two poached eggs, and gravy drizzle. In need of something much sweeter? Go for the sweet potato pancakes with maple cranberry syrup ($13). It also has leg of lamb hash ($18), carved turkey and stuffi ng waffl e ($16), and carved turkey eggs benedict ($15).
Hash Kitchen, 4315 E. Indian School Road, Phoenix, 602.612.5580, hashkitchen.com, see website for other locations and phone numbers.
Chompie’s
Hearth ’61 will serve holiday specials from 11 a.m. until 9 p.m. Stop in for a full turkey dinner with all the sides ($46), butternut squash soup ($10), pumpkin pie ($10) or butterscotch pecan pie ($10). Or get the turkey dinner to go ($46) along with an entire pumpkin ($26) or butterscotch pecan pie ($32). Call 480.624.5458 to make dinner reservations and 480.524.5431 for to-go orders. Reservations are to be made no later than 5 p.m. November 24.
Hearth ’61, 5445 E. Lincoln Drive, Paradise Valley, 480.624.5400, mountainshadows.com/dining/ hearth.
MIRACLE MILE DELI
Miracle Mile Deli is here to help with everything but the turkey this Th anksgiving. Th e sides are off ered a la carte, and most can feed three to four people. Mashed potatoes, gravy, potato salad, coleslaw, pasta salad, homemade soup (serves two) each come in 1 quart ($9.50 each), 1 quart of stuffi ng ($8), 1 pound of cranberry sauce ($5), one dozen Kaiser or onion rolls ($15), a big loaf of rye bread ($9, 24 slices), a regular loaf of rye bread ($5, 12 slices), a pint of horseradish ($7), 1 pound of dill pickles ($4, 10 spears), a whole pie—pumpkin, cherry, pecan, apple, lemon meringue, coconut meringue, Boston cream or blueberry ($16). Miracle Mile Deli will close at 7 p.m. November 25. Customers are urged to call as soon as possible with their orders.
Miracle Mile Deli, 4433 N. 16th Street, Phoenix, 602.776.0992, miraclemiledeli.com.
MORNING SQUEEZE
So often people are caught up in planning the big Th anksgiving feast that they forget about the most important meal of the day—breakfast. Well, not this year, because Morning Squeeze
has a Thanksgiving breakfast special with the launch of its holiday breakfast meals, which serve six to eight people. Customers can get a vegetable quiche, a meat quiche, breakfast potatoes, French toast casserole and fruit ($120). But it gets better. Customers can add a bloody mary kit ($15) to the meal, which has two bloody marys complete with all the garnishes: bacon, olives, lemon, lime and the seasoned salt for the rim. But wait! There’s more! There’s also a To-Go-Sa kit ($15) with a bottle of champagne, orange juice and simple syrups. Orders can be made online and must be placed by November 23. (There’s even more good news: The same special will be available for Christmas.)
Morning Squeeze, 690 S. Mill Avenue, Suite 110, Tempe, 480.264.4688, morningsqueeze.com, see website for other location and phone number.
SANCTUARY ON CAMELBACK MOUNTAIN RESORT AND SPA
Leave the turkey in the freezer, because Elements at Sanctuary is here with the goods—roasted vegetable Wellington, grilled filet of beef, pecan-crusted swordfish, Moroccan spiced lamb shank, or butternut squash raviolis. This is Thanksgiving and you know the rules—leave room for dessert! Choose (if you can) between brownie pecan pie, pumpkin spice crème brulée, quince cranberry strudel or butterscotch cheesecake. But if tradition is everything and turkey is what you want, customers can get a four-course, prix-fixe menu at Elements, or they can enjoy a private feast during their stay at the Villas at Sanctuary. The meal is $105 each from noon to 1:45 p.m. and $125 from 2 to 8 p.m. Children ages 6 to 12 are $45, and 5 and younger are free. Drinks, tax and gratuity are additional. Customers can make their reservations online or by calling, and there’s no formal deadline.
Sanctuary on Camelback Mountain Resort and Spa, 5700 E. McDonald Drive, Paradise Valley, 855.245.2051, sanctuaryoncamelback.com.
Miracle Mile Deli
SOUTHERN RAIL
Beckett’s Table’s sister restaurant, Southern Rail, is having the same Thanksgiving special with the same deadlines and pickup details.
Southern Rail, 300 W. Camelback Road, Phoenix, 602.200.0085, southernrailaz.com.
STRATTA KITCHEN
Stratta Kitchen is offering a meal ($75) that serves four people, and it comes with options. That’s right. Stratta Kitchen is letting you choose. Customers get a choice between two salads—roasted beet and apple or quinoa and winter green—and a choice of three sides: caramelized pear and candied chestnut stuffing, sauté of green beans and black kale, roasted Brussels sprouts, roasted sweet potatoes, and butterwhipped Yukon potatoes. The main course is 2 1/2 pounds of slow-roasted buttermilk turkey with housemade giblet gravy and cranberry, orange and ginger sauce. And for dessert (the best part), there’s either pumpkin pie with vanilla bean cream or bourbon caramel pecan pie with quark caramel sauce. Orders can be made online or by calling throught November 19. Orders are to be picked up November 26 from 9 a.m. until noon.
Stratta Kitchen, 8260 N. Hayden Road, Scottsdale, 480.597.9195, strattakitchen.com.
TOMASO’S
In keeping with this “elevated” theme, Tomaso’s has a Thanksgiving special that’s sure to please. Start off with a butternut squash bisque ($9) and then dive straight into eggplant torte and butternut squash ravioli ($28) with layers and layers of eggplant, basil, tomato and cheese fondue. Tomaso’s is also offering a prix-fixe five-course Thanksgiving dinner ($52). This includes the butternut squash bisque, Tomaso’s salad, and handcrafted truffle and egg ravioli. The main course features a roasted turkey dinner with sausage and fennel stuffing, olive oil mashed potatoes with pancetta and scallions, Brussels sprouts agro dolce and cauliflower pistachio cake with gruyere. And if there’s still room after all that—of course there is!—the meal is finished off with pumpkin cheesecake. The special is available for dine-in and takeout options, and reservations are encouraged.
Tomaso’s, 3225 E. Camelback Road, Phoenix, 602.956.0836, tomasos.com.
TRAPP HAUS BBQ
Maybe this year calls for something traditional, but with a twist. In that case, Trapp Haus BBQ is offering 10- to 12-pound smoked turkeys or Cajun fried turkeys ($85 each). Or if customers want something a little different this Turkey Day, they also have prime beef brisket ($145) available. But that’s not all. Customers can add any of Trapp Haus BBQ’s sides upon request: half trays of macaroni and cheese, collard greens, baked beans, coleslaw or potato salad ($35 each). But don’t forget about dessert! There’s pumpkin caramel cheesecake ($35). Preorders can be made online or by calling the store until November 22. Trapp Haus BBQ also has other Thanksgiving-inspired specials for the whole month of November. Stop in to try one of its Thanksgiving rolls ($8.99), a Thanksgiving Sammitch ($11.99) or “A Piece of the Pie” cocktail ($10).
Trapp Haus BBQ, 511 E. Roosevelt Street, Phoenix, 602.466.5462, trapphausbbq.com.
Trapp Haus
my! Wildflower, formerly Wildflower Bread Company, has just that this year for Thanksgiving. Order one of its pies—pumpkin, apple crumb or roasted nut ($17 to $20)—or some of its pull-apart rolls—potato dill, sourdough or nine grain ($4.75 to $5.75 per half dozen)—or maybe some of its stuffing loaf ($12.99). Preordering is available from November 1 to November 22. Orders to be picked up on November 24 must be made by November 21, and orders for November 25 must be made by November 22.
Wildflower, 4290 E. Indian School Road, Phoenix, 602.850.8585, wildflowerbread.com, see website for other locations and phone numbers.
ZUZU
ZuZu at Hotel Valley Ho will serve Thanksgiving dinner from 11 a.m. to 9 p.m. ($54 to $79). It will have a chef-attended starter buffet and entrées that range from turkey to osso bucco and roasted pumpkin risotto. And for dessert, there’s apple piecaken or sweet potato spice cake. Takeout is also available in individually portioned meals ($42) or as a half-turkey family meal ($199) or a whole turkey family meal ($269). Family meal orders must be made by November 19 and individual meal orders by 5 p.m. November 22. Call 480.421.7997 to make dinner reservations and 480.248.2039 for to-go orders.
