Posts Tagged ‘phoenix’
Travis Nass (Rancho Pinot), Jason Asher (Magnum), Bill DeGroot (Consultant), Richie Moe (Citizen Public House), Ross Simon (Consultant), Micah Olsen (Jade Bar)… these are local names you should know.
Say hello to our kings of cocktails. These guys know their shit. Don’t order off the menu, a little trust goes a long way with these master mixologists. Ask them to surprise you with something new and you’re guaranteed a fantastic drink… sometimes classic, sometimes original. Expect perfection.
If you stalk me on Foursquare, Facebook or Twitter you’ve seen my extensive research, chronicling the surge of true cocktail culture hidden throughout the Valley. I thought I’d share some pics and comments here on the blog.
Looking for choco-tinis, mundane mojitos or Red Bull vodkas? Stick to the ridiculous champagne bars, trashy/trendy dance clubs or Applebee’s happy hours.
The purpose of these visits will be revealed soon. (once I figure that out myself). Til then, just enjoy some boozy pics. Salud.
–Moment of honestly, I work with Citizen Public House. They rock. Now you know.
Yeah, yeah . . . I’ve been busy with work, but that’s no excuse for leave you hanging. Professional note: if there are any clients that get annoyed with this post, you know I love you and these are things I’ve already said to you in person, so there.
On with the show!
Killer cocktails at Quiessence. Why do I love them so much? Maybe because helped put them together. Kick-ass cocktail consultant Bill Degroot made my dreams come true with his Farmhouse Cocktails and his 90-day aged Manhattans.
Yep. Barrel-aged cocktails are the shit. Huge thanks to Bill!
New restaurant openings: A few new spots that pique my interest: Jimmy Woo’s, Amaro Pizzeria & Vino Lounge and Vitamin T.
The return of adventurous dining: Thank god we’re getting over the “safety food” phase. Don’t get me wrong, “comfort food” will always have a place in our regular rotation (for obvious reasons), but dumbed down eats are just plain boring and over. Thanks to the food gods for bringing back spots like Nobuo At Teeter House and his omakase experience that made me quiver during my back-to-back visits within 7 days (reviewed here by local food blog god Dominic).
I’ve had the pork sweats before, but never the seafood sweats. ‘Nough said.
Luke warm about it:
Food trucks. Yep, I’m that asshole. Yet . . . I’m the biggest fan of the concept. So since I want to see this grow to greatness, I won’t name names. But event the ones I do like, I know you’ll keep getting better (I hope)!
My POV: Either do great food truck-y street eats, or do something chef driven and gourmet. No middle road. Drop the gimmicky menus and deliver, or simply feed me.
Let it die:
Bruschetta. I understand the market for it. You wanna feed the bottom feeders and hungry masses. (which often includes me too!!!) Let’s all just own that truth and live with the shame. I sounded like Dr. Phil there for a moment.
Burger bonanza. Shut up with your crazy gourmet burgers made with wine, truffles and fired by coal, junk yard tires or cosmic nuclear energy. Quit it.
Annoying advertisers. Completely unrelated to this post, but god dammit quit calling me with every “hot new restaurant directory.”
Always end on a happy note:
Recent things/people I love: You make my life so awesome. I raise my glass of cheap wine (from Tops Liquor) to you! @olllllo, Luxardo, @TheWildLavender, “That waving-paper-thin-fish-pie thingy” (Okonomiyaki, as described by Lisa Polacheck), @StacyPearson, Carlyn Mumm, Rivers Cuomo Fancy Pants III, The Grits at @BeckettsTable, Crystal Light and of course . . .
Judge Judy. May your justice continue to lord over us all.
Moment of honesty: Quiessence and Nobuo are clients of mine, but c’mon . . . But you already know they rock and everything I say about them is totally blog worthy. That’s why I work with them.
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