Posts Tagged ‘JuxtaPalate’

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The forgettable five.

Wednesday, August 4th, 2010

cupcake

Back to the food blog roots… just wanted to share a few observations from recent dining experiences. These are a little on the negative nancy side, but tomorrow I’ll share some things I really like!

But first, let’s rip the band-aid off and let the healing begin…

Fine Dining Staff That Wear Costumes.
Save the act for Walt Disney World. (that’s where I did my internship… long story). Folks already know they’re in a Spanish restaurant, no need for Flamenco dancers and matador costumes.

Taco Fever.
Hello 2007-08 (along with the burger). I swear I was only joking when I suggested an event around this food as commodity staple. Then *poof* it appeared! Don’t’ get me wrong, I love a good taco! Who doesn’t? The hype is about 2-3 years too late, kids.

Tasteless “Eye Candy” Cupcakes.
Or any bland sweet for that matter. You know who you are. People still love you cause you were the first to push the product with a cute name. Certainly not the best. Ah the sweet taste of mediocrity.

Expensive Frozen Yogurt.
Wait, what? Yeah, Mojo blows. Anyone have a good lead on great froyo that’s not a gouger?

$16 Cocktails
I’ve always despised this, but even more so after my NYC trip. Even $14 is really pushing it. If the top bars in the country can pull off the best cocktail I’ve had in my life for only $12, y’all have no business charging $16+ for vodka sugar bombs.

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BAR REVIEW: The Piano Room in downtown Flagstaff

Friday, June 4th, 2010

I loooove latex in my cocktails. Wait, what?…

Taking a cue from our server at Tinderbox Kitchen in Flagstaff, @azhotdish @petitefromageAZ @DoesntTweetAZ @thewildlavender and I braved the icy 40-degree weather and walked to a new cocktail joint in downtown Flag.

The cutting winds nearly froze me to the concrete. For a moment, I didn’t think I could go on. Luckily, Joel (@azhotdish) picked me up and carried my shivering body to the bar.

He was like my bar mule, and I was thankful.

I hitched my mule outside our destination; The Piano Room. You enter this “speakeasy” through a narrow doorway in the alley, walk up a few steps and your in a small bar surrounded by large brick walls and warm lighting. Think ski lodge rather than speakeasy. Cute and cozy with intimate tables, a handsome bar and even a VIP nook big enough to accommodate all 5 of us (including my mule).

The server was very kind and enthusiastically bragged on the Italy-trained chefs turned bar owners that infuse their own vodka in the basement below. Very cool! Clearly the place to be in Flagstaff.

flag_balloon02The actual menus were a neat idea, but a little rough looking… Printed and pasted inside old books from the Flagstaff library. Laura suggested a little glu-stick on the menus might make them more presentable. The pages with actual menu items were randomly placed throughout the books, making it tricky to navigate.

At $8 bucks a pop, we all found interesting cocktails that were also easy on the pocket book.

And then it happened.

flag_balloon

Yep. Those are frozen water balloons in the drinks.

According to the server, the owners/chefs decided that regular ice watered down the cocktails too much when melted.

  1. You know that yummy latex taste when you blow up a balloon? Yeah, now make a drink with that.
  2. It was like a birthday party with the colors of balloons served in our drinks. Blue, yellow…etc.
  3. The balloons were so big and the glasses so small, the actual cocktail was probably only 1.5 oz or so. ($8 bucks)

The positive: The place has the bones of a winner. In fact, I really think it should be a winner. Lower the lights, fix the menus, and don’t ruin your handcrafted, house-infused drinks with rubber (or latex, or whatever balloons are made of these days).

Luckily, my fresh grapefruit juice cocktail was served tall, sans balloon. There were some interesting and good things happening with everyone ’s cocktails too, but we just couldn’t get past the balloons.

Bottom line, I’d love another reason to visit Flagstaff regularly! Hoping to come back up soon and I will certainly stop by again.

Hell, I might even save on gas and ride my mule.

-Your cocktail pal JxP

The Piano Room – Flagstaff, Arizona
http://theflagstaffpianoroom.com
No number available

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I want this book: “Edible: A Celebration of Local Foods”

Thursday, April 22nd, 2010

In the not too distant past, many AZ peeps and chefs have talked about “eating & sourcing locally,” but few every really committed to it. Want proof? Just ask our farmers… they know exactly who is walking the walk. And who is not.

Nowadays, it seems like more and more chefs are getting back to the roots of good cooking and paying attention to the source of their ingredients.  Love it.

Edbile Communities, parent brand to our own Edible Phoenix magazine, is set to release their new book highlighting America’s locally-centric food heros, farmers and products along with 80 seasonal recipes.  If it’s anything like our local Edible publication, this book will be a must-have in every foodnik’s library.

It will be available April 26th.

Lucky for me, Pamela Hamilton, Editor of Edible Phoenix magazine is giving me a sneak peek of the book tonight at Quiessence’s Earth Day dinner. (Chef Greg LaPrad of Quiessence is featured in the book).

Pre-order copies right here.

Hopefully, Chef Gwen will blog a review of the book and give us her take!

Moment of Honesty: I proudly work with LaPrad and although he is mentioned in the book, he receives no bling from any purchases. He’s just happy to be included. Very cool.

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On the hunt for low-cal cocktails.

Wednesday, April 21st, 2010

cocktailsPool season is here and I look like shit. I’m completely out of shape. I finally made my first personal training appointment in ages and I’m on a mission to cut back the calories…. starting tomorrow.

On the caloric chopping block: my beloved cocktails. (By the way… I’ve always wanted to write “my beloved cocktails”)

Does anyone have experience with cutting out the sugar while keeping the booze? How does Splenda work in a drink? Awful? Good?

Do you have a favorite low-cal cocktail?

C’mon. Let’s work together on my waistline and still support my alcoholism.

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REVIEW: True Food Kitchen – FRESH Dinner Series

Tuesday, April 13th, 2010

On April 16th and 17th, director Sofia Joanes’ indie film, FRESH hits Tempe’s Madcap Theaters for limited screenings. The trailer states that “FRESH celebrates the farmers, thinkers and business people across America who are re-inventing our food system.”

The folks behind the film enlisted bloggers (ahem) as part of a neat rootsy campaign to spread the word about the movie. My task? I attended the True Food Kitchen FRESH dinner where $29 scored a 3-course meal + a voucher to see the flick. (Don’t worry, I’ll break down the everyday menu prices below) TFK was selected by FRESH for its “sincere care for the sourcing of ingredients.”

On with the show!

Consider yourself a devout heath nut? Is your preferred shopping companion a shi-poodle, schnoodle or labradoodle? Sam Fox and Dr. Andrew Weil have built you a beautiful place of worship inside the Biltmore Fashion Park. (Rumors say a chain of the restaurants will soon satisfy coastal California lettuce eaters)

IMG_2117

We began with two “green” apps. I loved the simple Tuscan kale salad ($6) topped with parmesan, olive oil and toasted bread crumbs. It was crisp and lemony with a warming amount red pepper flakes. The green herby hummus ($8)  had a sour smack (in a good way) while the accompanying pita bread was tasty but powdered with a little too much loose flour.

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Next up, the diver scallops ($22) were the highlight of the night. Five well-seared sea creatures on a mix of black rice, lotus chips and peas were bathed in sweet ponzu. I will be back for this.

My friend’s wild ahi sliders ($13) were alright, but this typically wouldn’t be my pick on a menu anyway. Not worth writing about.

Finally, desserts were easy winners. He scored a flourless chocolate cake topped with vanilla ice cream and caramel. My lemon olive oil cake shined with an easily delish combo of  strawberries and mint dolloped with tangy yogurt.

doggy

Sit on the patio and you might just see the wild schnoodle roaming the sidewalks.

Yes. I really do enjoy TFK for a light meal and glass of wine at a reasonable price. Appetizers and salads are always pleasing. In fact, could order the Tuscan kale salad and a cocktail and instantly feel California chic-y. The restaurant itself is spacious with a patio perfect for dog/people watching.

Editor’s note: Go see FRESH.

Ty’s note: I have no editor. Just go see it.

Moment of honesty: Nope… none of my meal was compensated by True Food Kitchen or FRESH. This was simply a topic and campaign I was interested in. Keeping it kosher!

-Your food pal, JxP

True Food Kitchen
http://www.foxrc.com
P: 602.774.3488


True Food on Urbanspoon

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REVIEW: El Coquito, Puerto Rican soul food in Scottsdale

Wednesday, April 7th, 2010

Me encantan Puerto Rican food… and this place hits the spot. During my college internship in Florida, I fell madly in love with a Puerto Rican and was introduced to the soulful cuisine of the island.  Since then, I’ve trimmed the fat (literally, the overweight ex-lover) and kept my infatuation with the cooking.

My modest attempts to prepare traditional dishes at home are now moot since El Coquito does it so well. The affordable mom-n-pop joint offers all the favorites, earning a loyal following of transplanted New York Puerto Rican families and wannabe borincanos like myself.

Important: This is a BYOB spot. You must prepare accordingly.

ElCoquito_RumPurse

If you’re a true foodie, you already carry a stylish “Rum Purse,” pictured above. Any brown paper bag will do. Simply stock it with your favorite bottles of rum and carry it anywhere you go. The Rum Purse guarantees instant popularity in any situation, especially at a Puerto Rican restaurant that serves a signature “virgin” coconut cocktail (The Coquito) that begs to be bathed in liquor.

If you’re lucky (like we were), the server will have a freshly inked tattoo exposed on her back. The sight of an exposed open wound might be a bit much, but trust me, the food is worth the damage to your eyes.

ElCoquito_LisaFrank

Once your rods and cones have recovered, you’re in for a regional treat. One could munch on the appetizers of plantains, cod fritters and pastelillos (empanadas) alone. But then you’d miss out on family favorites including roast pork (my fave), marinated steak strips and pollo guisado. Pick your choice of rice plus pigeon peas, pink beans or black beans.

As for customers, an abundance of Puerto Ricans and gays is a good sign. In my most recent visit, it was pure coincidence that most our table of six just happened to be food-loving gay men. Mid-meal, another gay couple sat at the table next to us. (One shall be designated as “The Jackpot”) Then, several Puerto Rican families rotated through the restaurant throughout the night.

What does this all mean? My new gay buddies love good food… and real Puerto Ricans love this place. A sweet mix.

ElCoquito_Layout

NOTE: The “Jackpot” guy in the image above hit the demographic trifecta: Gay, Puerto Rican and he was celebrating his birthday at El Coquito. What more evidence do you need to be convinced this place has it goin’ on?

DO: Order the Coquito virgin cocktail and spice it up with the contents of your “Rum Purse.”

DON’T: Let the sometimes slow service distract you from the worthwhile food. It’s really that good.

DO: Mention that you love the Yankees! The owners are Puerto Rican NY’rs love the Yankees.

DON’T: Utter the word “Mets.”

DO: Take a moment to peek in the window of Bennies Back Alley Barbershop next door. It’s the Taj Mahal of Marilyn Monroe memorabilia. (very bizarre)

DO: Visit El Coquito often. Just ignore the Lisa Frank tattoos.

-Your food pal, JxP

El Coquito
http://www.elcoquito.net
480-947-0680

El Coquito Puerto Rican Cafe on Urbanspoon

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Behold… the reviews cometh.

Saturday, April 3rd, 2010

YOU: “So… we get it. You eat out all the time. Where the hell are the reviews and comments?”

ME: “…um …uh… shit”

Truth is, I have dozens of reviews written and ready to post. The problem? I’m just plain self conscious about writing and publishing a big chunk of critical text. My job has me writing, writing, writing several hours a day and practically drains the creative jucies out of my skull.

Adding to the pressure, my career and lifestyle surrounds me with great food writing by pros and non-pros both locally and nationally. On the flip side, there are tons of lame reviewers out there.

So where will I fit in? What will my peers think?

After a pep talk from my saucy little gal pal in food, I’ve finally have the confidence to start posting some of these reviews. No more excuses.

The Plan: Go with what you know.

Readers, expect a different take on food and dining reviews. Not for the sake of being different, but because I can only publish materials using the voice/medium that I’m most confident in.

Or should that be confident with.

Hell. See what I mean about confidence?

…coming soon: reviews on JuxtaPalate

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Returning to the motherland.

Wednesday, March 3rd, 2010

stock_photo_SanFran

My apologies to everyone following my tweets and blog over the past two weeks. You’ve suffered through negative quips and bitches about the state of things in my life.

Things are looking a little brighter today so I thought I’d share some positive news.

I’m going to San Francisco!

Arizona apparently isn’t big enough for my binge eating so I’m off to my favorite food city for some much needed epicurean therapy. I’m aiming for the weekend of March 18th, but it may be postponed to April, depending on work schedule.

A friend recently returned from a “R&D” trip to San Fran. I’ll admit that my trip has similar purpose, but I’m also focused on having a good time.

Any recommendations? What do you love?

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Completely uninterested in your “conflict of interest” issues.

Thursday, February 25th, 2010

Whatever happened to the American dream of doing what you love for a living?

I love food. Always have. I cook. I eat & drink. I comment about food. It’s not work, it’s a lifestyle. And a chaotic one, at that.

My day job?

I get to talk about great food to as many people as possible. My boutique media firm helps generate buzz about Arizona’s best food, drink and dining spots. We provide media relations & marketing for local businesses.

“But Ty… you can’t write a food blog AND represent restaurants AND tweet praise/criticism on other restaurants…. all at the same time.”

Bullshit.

My life has always revolved around food (and music.) In fact, my clients depend on it. I love to talk about food both on and off the clock. However, when I tweet or blog, I openly disclose any business relationships.

I’m not a journalist. I’m certainly not a food critic. My blogs and tweets are packed full of typos. (Plus, with tweets like “cocktail abortion & eatin’ dress,” I’ve pretty much closed any doors to journalism opportunities.)

So anyone you see taking cheap shots at me is doing it from ten steps behind me. Yep. I’m talking to the petty PR fossils, attention desperate has-beens, and anyone else with conflict of interest issues. Those are your issues, not mine.

Have fun playing catch up.

I hope someday you’ll find what makes you happy.

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NOCA is still killing y’alls!

Sunday, February 7th, 2010

When I grow up, I want to be Eliot Wexler.

Even when his acclaimed restaurant is closed for Superbowl Sunday, he’s answering the phones to make sure each guest talks to a live person.

The master restaurateur picked up the ringer when I called for a last-minute dinner reservation tonight. He politely explains that they are closed and offers a reservation for another night.

Wow.

Not only was he cool enough to give his staff the night off (…and the subsequent hangover Monday), he personally takes over the customer service to make sure guests are accommodated.

This is not unusual for NOCA.

The ever-perfectionist Eliot often answers the phone for his own restaurant and personally oversees the first impressions of all dining experiences at NOCA.

What about the food? You don’t need me to talk about it. The endless local and national reviews cover that. It’s epic.

I’ve dined here many times and I will always be fan.

Watch out Eliot. I’m taking notes. When I open my restaurant… will I be a friend or a formidable adversary?

btw… I’m not affiliated with NOCA in anyway. In fact, I made a bid for the NOCA contract back in ‘08, but wasn’t picked. I should actually be bitter, but I can’t deny how much I love this place. When I eventually reach true foodie maturity, I hope to be as worthy as Wexler to operate such a fine establishment.

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