Monthly Archives: September 2019

J&G Steakhouse at The Phoenician in Scottsdale AZ – Worth a Fork!

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J&G Steakhouse is an upscale restaurant located in the Phoenician Resort in Scottsdale Arizona. The Steakhouse menu offers much variety with slight Asian Accents done by French techniques. The menu is also offers a few dishes of the namesake celebrity chef Jean-George Vongerichten. At this time the current executive chef is French Trained Jacques Qualin who has worked with chef Jean-George Vongerichten.

The restaurant overlooks the beautiful resort grounds and golf course.

The seating is sort of set up orchestra style with different levels so everyone can have a view.

On this visit it happened to be restaurant week and J&G Steakhouse offered an ultra amazing detailed generous three course menu for $44.00 a person.

They start everyone out with hot fresh slightly salted Parker House Rolls and butter…..I’ve been here before so I knew we had to order the black truffle cheese fritters ($11.00 subject to change).

Six TINY marble sized balls of pure JOY! So easy to woof down…….One person could easily eat all of them.

They just taste SOOOooooooooooOOOOOOh FORKING GREAT! Yummy delicious comte cheese black truffles that actually taste like black truffles and this ultra thin crisp miracle shell that holds in so much treasure. These are just SO FORKING GREAT!

We both went with the restaurant week menu.

My first dish was the smoked salmon toast.

WOW! It stunning! Sliced smoked silky salmon, salmon roe, borage flowers, dill, shaved cucumber, creamy spread and toasted quality bread and the most amazing delicious micro herbs and sprouts. Take a closer look.

This was so detailed…the flavors in the micro herbs were OUT OF BOUNDS and were so FRESH……I forgot to ask if they grow them there because that’s what they tasted like.

My husband started with the longevity noodles.

This was a generous bowl of noodles with three grilled wild shrimp in a ginger broth with pea shoots , herbs and chili.

For my main I had the slowly cooked arctic char.

The arctic char was so creamy and mild it almost was like custard. I rarely eat the skin but it was delicious here and was seasoned to perfection. The green in the middle of the plate is wood sorrel and wood sorrel emulsion…..It’s sort of like green borscht on the plate and adds a nice interest between the fish and the rest of the plate. The other side of the plate are perfectly cooked chanterelles (what a treat like $50 a pound at AJ’s and always in bad shape). The little slices aren’t potatoes but are pan fried slices of lighter more vegetal kohlrabi. This was really a stunning dinner….This dinner alone was worth $44.00 that restaurant week cost.

My husband had the grilled PRIME sirloin cap.

This plate also came with roasted Japanese Eggplant, chimichurri sauce, wine sauce, fresh herbs and Fresno-garlic marmalade. Stunning plate with strong bold flavors.

Then we shared TWO desserts.

One was a poached pear covering amaretto ganache in a hazelnut frangipane with some sort of white chocolate puffs.

The other was a molten chocolate lava cake with caramel ice cream and a crunchy sweet laced edible snow flake.

By the way…This was FORKING GREAT!

J&G Steakhouse at The Phoenician Resort in Scottsdale AZ was Worth a Fork!

Worth a Fork! Worth driving across town for!

www.JGSteakhouseScottsdale.com

Every thing is subject to change and your experience may or may not differ.

The Forking Truth

Fat Free Creamy Polenta with Crispy Mushrooms Recipe

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When you prepare polenta correctly it will come out very creamy and will have a rich feeling. You don’t have to add fat or cheese to it. It really easy to prepare crispy mushrooms in the oven. You just toss them with a few things and they go in a 300 degree F oven for about the same amount of time it takes you to prepare the polenta (40 minutes). I was roasting beets at the same time so I just added a few slices. I topped it with some fresh crushed sea salt, black pepper, part of a dried Calabrian pepper, fresh basil and a couple leaves of sage that I fried in the oven.

Ingredients for around 6 servings

4 1/2 cups water

3/4 teaspoon course sea salt

1 cup polenta (not instant)

5 oz oyster mushroom (any type of cluster mushroom) – cleaned however you prefer to clean them and broken down

1 teaspoon dried rosemary

1 garlic clove – ground to paste or microplane

2 Tablespoons extra virgin olive oil

scant 1 oz. shredded parmigiano reggiano (weigh .08 oz)

fresh crushed sea salt to taste

fresh ground black pepper to taste

Directions

Set oven to 300 degrees F and line a baking sheet with parchment paper.

In a medium mixing bowl add the rosemary, garlic, oil, cheese and give it a good mix then mix in the mushrooms and get them all coated with everything. Next spread the mushrooms out in a single layer with a little room around each mushroom piece. They go in a pre=heated 300 degree F oven till crispy. Timing will differ due to size of mushrooms. Usually 30 – 40 minutes for me.

While your mushrooms are in the oven make the polenta.

Add the water and salt to a pot and bring it to a boil and then slowly add the polenta and keep stirring. Slowly lower the heat and keep stirring. When it seems thick you can put the heat on your lowest setting. You don’t have to stand there for 40 minutes stirring but the more your stir the creamier your polenta will be. You can loosely cover the pot with foil and get up to stir about every five – ten minutes till done. (about 40 minutes)

Serve. Top with mushrooms. Add fresh ground sea salt and fresh ground black pepper. You can get a little fancier if you want with crispy sage and some fresh torn basil. A little high quality olive oil too if you like.

Fat Free Creamy Polenta Topped With Crispy Mushrooms

Enjoy!

The Forking Truth

New WeIRD DifFERent Limited and Special Edition Foods Out There September 2019

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There is always something New, Weird, Different, Limited or Special Edition out there in the wonderful world of food. When I go out to a store I never know WTFork I’m going to come across. Up above is NEW – Rolo caramel filled chocolatey cones filled with frozen dairy. Well if these don’t do it for you maybe the next one will?

NEW – KitKat wafer with fudge and chocolate wafer frozen treats!

Don’t worry more stuff is coming.

Look at all these NEW flavors of Dove Chocolate Bars. There’s Dark Chocolate Raspberry Rose’, Dark Chocolate Bourbon Vanilla, Blond Chocolate Salted Caramel and Milk Chocolate Almond Brittle.

We have Dove Truffles too in milk chocolate, dark chocolate and milk chocolate peanut butter…….sound tasty but I passed…..

NEW – Hostess Peanut Butter Totally Nutty Bars …..ummmmm might be tasty?

Super Berries – Dark Chocolate covered GOOSBERRIES! They sound good!

Incase you didn’t know they are doing strange things with rice cakes these days.

Here’s a Celebration Cake that isn’t a baked cake but a rice cake decorated like a birthday cake……I don’t know if this is a good thing or a lousy thing. I guess it’s way less fattening than a slice or real birthday cake? I’m just not too sure about this kit to decorate rice cakes by Crafty Cooking Kits.

If you are Forking OK with the Decorated Celebration Rice Cake then you will jump for joy over this Confetti Donut Crispy Rice Kit by Crafty Cooking Kits.

Crafty Cooking Kits also offers a Campfire S’Mores Crispy Rice Kit – Just add Butter!

Fancy gelatin cups called Magical Unicorn Gelatin Cups also by Crafty Cooking Kits. If these don’t make you poop a rainbow I don’t know what else will.

Maybe Weird….at least Different – Creepini…….I mean Crepini Egg Thins with Cauliflower. I love cauliflower but the sample I tried of this at Costco made me gag and it went in the trash….maybe it wasn’t heated up correctly?

Jackson’s Honest Purple Heirloom potato chips that are slow cooked with coconut oil……Might be good….or might be oil from the slow cooking….Slow cooked potato chips? At least they are honest.

Different! – Osem Bissli Falafel flavored wheat snacks…….Why the Fork not?

Looks like something New – Snack Brigade – Incredi Puffs in Saucilian Pizza Flavor…????

More Snack Brigade Puffs – In Sizzlin Sriracha and Cinnamon Apple Pie…….
Who knows how they taste but the bags look cute.

Lesser Evil Egg White Curls in Egg and Cheese Flavor and Huevos Rancheros Flavor……..Looks like we are eating Egg White Curls for Breakfast these days.

365 Brand Limited Edition Ghost Pepper Cashews……..Get them while they’re hot! Limited Edition! Ghost Pepper!

NEW – Mt Olive portable pickle Munchers in Bread and Butter Flavored, Kosher Dill Flavored and Buffalo Kosher Dill…..? I hope they taste better than the jarred varieties of this brand..????? I remember when people used to purchase pickles from the barrels in the grocery store in front of the deli. Those pickles actually use to taste good…..over 90% of the jarred pickles I’ve tried are horrible.

Different and maybe New Sam’s Choice Hot Mango Habanero Pickle Chips…..This one might also be weird.

Now for a little more pickling…..

Different and possibly New and Weird……Van Holten’s Pickle Flavored Freeze Pops….

Signature by Robert Irvine Frozen Fish in Tuscan Citrus Herb Marinated North Atlantic Cod and Almandine Crusted Cod, Tequila Chili Lime Marinated Salmon and Rustic Maple Barbecue Atlantic Salmon.

Zatarain’s Whole Grain Blends Mango and Habanero Brown Rice and Quinoa mix…..Might be good?

Weird – Now they’ve ruined cherries. Cherries can’t taste like cherries anymore. Roland has made passion fruit flavored cherries.

Sliced Jicama is sold as tortillas now.

Different and maybe Weird – Maybe you have arthritis or carpal tunnel and can’t pick up a chewy soft watermelon slices.

Here’s General Mills Drumstick in Classic Vanilla Flavor????? Who it might be good?….Or maybe a good as an ice cream topping?

Drumstick mint chocolate cereal by General Mills…..? Who knows…..It might taste good?……

Also by General Mills is Hershey’s Cookies n Creme Fillows creme filled cereal……..(this one sounds really gross to me)……

NEW – POP tarts Cereal in Strawberry, Brown Sugar Cinnamon and Cookies and Cream……It’s all fun and games till some Moran tries to toast them in the toaster.

LIMITED EDITION – Kellogg’s Frosted Flakes in Banana Creme flavor…..I don’t know….What would Tony say?

Again by General Mills is Mermaid Cereal…? …….This sounds fishy……….Is it cereal made for mermaids?…………Or is it fish flavored cereal?………Yuck green dead looking fish in cereal just doesn’t look appetizing.

From the ground up – Cauliflower Stars in pizza flavor……????????

From the ground up – Cauliflower Pretzels…..(these I tried)…….(maybe my bag was defective…because it smelled and tasted like bitter rotten broccoli)…….

From the ground up – Cauliflower crackers………

From the ground up – Cauliflower Stalks……..they look like straws…not stalks…….

365 brand Cauliflower Flower – Who the FORK knew that there is cauliflower flour out there?

WIERD (but really cool) – Snake Gourds

Of course there is a NEW Oreo Cookie flavor out there!

Here are NEW Artificially Latte Creme flavored Oreo Thins cookies.

Well That was the NEW, WEIRD, DIFFERENT, Limited and Special Edition Foods out there for September 2019. I don’t know What the Fork I’ll come across next month.

The Forking Truth

Asian Style Lettuce Wraps with Miso Tahini Sauce

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I got the idea to do a lettuce wrap and got this new canned wild yellow fin tuna to try out. My husband isn’t a fan of Asian peanut dressings so I thought tehini might be even better with fish because it’s made from sesame seeds and I had this one Tablespoon of miso left so this is what I came up with. I think the fried enoki mushrooms sort of elevate the dish. I wasn’t too impressed with the canned wild yellowtail…..use whatever fish you feel like.

Ingredients for around 2 servings

6 large butter lettuce leaves

1/2 cup pea sprouts

1 carrot – shredded

2 radishes – sliced thin

2 Tablespoons fresh cilantro just leaves some tender stems

1 Tablespoon fresh parsley leaves

1 Tablespoon mint leaves

2 Tabllespoons scallions – sliced thin

3.5 oz enoki mushrooms

Your favorite medium spicy red pepper to taste (I used piment d’ espelette but Korean pepper, togarashi or cayenne would also work well)

paprika a small amount to taste

2 oz unsalted butter

1/2 cup cornstarch (you will waste some…you can try to use less)

1 Tablespoon reduced sodium miso (I used all natural Marukome Brand from Asiana Market

1 orange – just the fresh squeezed juice

1 Tablespoon tahini – (Sadat brand is usually pretty good)

1 teaspoon reduced sodium tamari (you can substitute low sodium soy but it will have less flavors)

1 Tablespoon sriracha – (I used Shark Brand that is very smooth and sort of sweet)

1 garlic clove – ground to paste or microplane

1/4 teaspoon granulated ginger

5 oz of cooked fish

Directions

In a small mixing bowl combine miso, orange juice, tahini, tamari, sriracha, garlic and ginger and mix well. Set to the side.

Either wipe down the mushrooms with a damp rag or rinse them and shake off the wetness. Roll them around in the cornstarch.

Get a small fry pan on medium to slightly medium/high heat with the butter. As soon as the butter is almost melted start frying up the mushrooms and fry them on both sides. They fry up pretty fast and let them drain on a paper towel lined pan. Sprinkle the mushroom with some red pepper and a little paprika.

Either put the lettuce wraps together and serve or let everyone make their own. Remember to serve with the dressing.

Asian Style Lettuce Wraps with Miso Tahini Sauce

Tasty and light everyone will ENJOY!

The Forking Truth

Bamboo Cafe Glendale AZ – Asian Food – Different and Double Sized Portions and Low Prices

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The Bamboo Cafe is located on the boarders of Glendale and is across the street from the Peoria boarder and Phoenix but actually is listed as Glendale on the Upper West Side. This is a small Asian Restaurant that serves a mix of Chinese Take Out Foods and OTHER foods. When you walk in you see a cluttered hostess desk that blocks the view of the restaurant and doubles as a storage and pick up area. A waiter just tells you to seat yourself.

We start with cucumber salad. ($3.00 subject to change)

We received a large portion of seed free cucumbers and carrot slices in a sweetened vinaigrette. The carrots were crisp but the cucumbers might have seen better days.

For my main I got the yellow curry chicken. ($9.50 subject to change)

I receive an extremely large plate of food. I got a lot of bamboo and onion slices, very tender sliced chicken breast, falling apart over cooked potatoes and soggy French fries. For what it’s worth the sauce is actually delicious and even has fresh Thai Basil and fresh lemongrass in it. There is even some heat here…….

My husband had the blackened shrimp and chicken. ($12.50 subject to change)

The chicken and shrimp are tender. There’s lots of nicely prepared green beans, carrots and onions. This one doesn’t taste Asian at all.

Both plates came with an enormous bowl of fresh steamy fluffy rice.

You are not going to drive across town to dine here but if you’re in the neighborhood you might want to give Bamboo Cafe a try.

If you are in the area then you might want to give them a try. Large portions, tender chicken, low prices and a little different.

I haven’t found a website for Bamboo Cafe

I also haven’t found a Facebook page.

Every THING is subject to change and your experience may indeed differ.

The Forking Truth

AZ Restaurant Week Fall 2019- Zinc Bistro Scottsdale – Worth a Fork!

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Arizona Fall 2019 Restaurant Week runs September 20th – 29th and somewhere around two hundred restaurants are participating. They are offering three course special meals for $33.00 and $44.00. A few restaurants are offering TWO for $33.00 and TWO for 44.00 deals. Zinc Bistro is among the participating restaurants offering a special restaurant week menu ($44.00).

Zinc Bistro is a New York Style Parisian Restaurant in Scottsdale Arizona in the Kierland Commons.

The atmosphere is sort of an old fashioned look with a tin ceiling and classic fixtures and traditional seating indoors, or at the bar, on the patio or the courtyard.

If you have an appetite for shellfish an oyster bar and other shellfish is available in addition to the menus.

The traditional French Onion Soup has been featured on Food Network’s Best Thing I Ever Ate so I had to start with that since it was on the restaurant week menu.

It taste like a high quality gruyere with a little snip of chives. Ohhhhhh It’s DELICIOUSSSSSSSSSSS! I don’t know why so much cheese is melted on the outside of the bowl. A toasted piece of baguette holds up the cheese. The soup is so different…and amazing. It’s not at all what I expected……It’s so caramelized onion-ee It taste just like confit onions well maybe because they are confit onions. Those onions are melty and must have been slow roasted for around 8-12 hours with bay leaves, pepper, herbs and a big splash of something I’m not very familiar with maybe Pernod? Oh it’s delicious and Forking Amazing. WOW!

My husband started with the Escargot Bougugnon.

There’s an interesting spice blend on the escargot. It’s herbs de Provence, garlic, parsley, pernod and a little heat from Calabrian Chile. There is also a rich slice of brioche.

My main was the Blackened Alaskan Halibut.

It’s almost too pretty to eat! There’s flowers, pretty vegetables and special seasonings. Now I go to taste some fish. I never had anything blackened that tasted this delicious and complex before. It’s sort of spicy but lightly smokey and fruity with other flavors mixed in. The halibut is very tender, moist and flakes. Under the center piece of fish is a breaded green tomato in a pickled tomato remoulade. YUM! what a treat! There’s another dab of something green and creamy and chopped up onion and celery and a little tempura fried oyster. This plate was very detailed and Forking DELICIOUS!

My husband had the Compart Farms Pork Tenderloin.

All kinds of wonderful things were on this plate. There was escarole with ventreche (pork belly seasoned and with smoke), choucroute ( a type of French sour kraut) and caramelized apple hydromel (honey and water liquor that is fermented or mead).

Then we got to share TWO desserts!

One was the Upside Down Apple Tart Tatin that was topped with malted cascara ice cream. Other goodies here were luxardo cherries and cocoa nib crumble. YUM!

The other dessert was a Peanut Butter Eclair.

It had Nutella Pastry Cream and Strawberry Ganache with pretty flowers. It was suppose to come with Foie Gras Powder but I asked them to leave that off. I liked how this was so different and the strawberry ganache wasn’t too sweet either and had lots of strong strawberry flavor.

It was a lovely very detailed three course dinner that we both enjoyed!

Restaurant Week Fall 2019 at Zinc Bistro was worth a Fork!

Worth a Fork!

www.ZincBistro.com

Every THING is subject to change and your exsperience may or may NOT differ.

The Forking Truth

Falafel Flavored Chickpea Side Dish Recipe

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I came up with this because I was going to make falafels…but then I got thinking that I didn’t want to eat a lot of fried food so I thought I’d make a healthier side dish out of chickpeas that taste similar to falafels. If you like the taste of falafels you should enjoy this. I note that you have to get the chickpeas started in water the night before.

Ingredients for around 12 servings

1 lb dried chickpeas – inspected and rinsed – must soak over night in a little more than twice the amount of water (you can do the one hour method but I don’t like it as much)

5 1/2 cups water to cook drained and rinsed – already soaked chickpeas (after cooking save one cup for making the tahini sauce)

1 lb carrots – peeled – chopped into pieces around the size of chickpeas

1/4 cup water

1/4 teaspoon vegetable base

sweet onion – chopped around chick pea size (around 13 oz)

3 medium sized bell peppers (preferably mixed colors) – chopped around chickpea size

3 garlic cloves – ground to paste or microplane

1 Tablespoon Aleppo pepper

1 Tablespoon course sea salt

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

1 cup fresh parsley leaves – chopped

1/4 cup fresh cilantro (leaves and some tender stems) – chopped

4 Tablespoons (some were heaping) tahini (this is for tahini sauce)

1 garlic clove – ground to paste or microplane (this is for tahini sauce)

1 nice lemon – just the fresh squeezed juice (this is for tahini sauce)

1 teaspoon sea salt (this is for tahini sauce)

1 teaspoon cumin (this is for tahini sauce)

1 cup chickpea water (leftover from cooking the chick peas) (this is for tahini sauce)

Directions

Preheat the oven to 350 degrees F

Your chickpeas should have been inspected, rinsed and soaked over-night first. Now drain and rinse the chickpeas again. Bring about twice the amount of water to what you have of chickpeas to a boil (around 51/2 cups water). Once the chickpeas are boiling then reduce them to simmering. Let them simmer at least an hour and then check to see if they are done. Mine took exactly one hour. Once done drain the chickpeas and save one cup of cooked bean water and set the chickpeas and chickpea water to the side.

While the chickpeas are cooking get the carrots in a pan. In a small mixing bowl mix the 1/4 cup of water with the vegetable base and pour it on to the carrots. Cover the pan with foil and set in the preheated oven till the carrots are fork tender. (in my oven this took around 40 minutes….yours may differ)

Also while the chickpeas are cooking……. on one small sheet pan add the onions and on the other add the peppers and broil on high till vegetables look charred. Remove onions and peppers when charred.

By now or soon the chickpeas will be done. Add the peppers, carrots and onions to the chickpeas. Now add three cloves garlic, Aleppo pepper, 1 Tablespoon salt, 2 teaspoons cumin, coriander, turmeric, parsley and cilantro and gently mix.

In small bowl add the tahini, garlic, lemon juice, salt, cumin and chickpea water and mix well. You can keep this on the side and add as you please or just mix it into the chickpea mixture.

Falafel Flavored Chickpea Side Dish

Enjoy!

The Forking Truth

My Visit to Zinburger Phoenix AZ Sept 2019

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Zinburger is a casual full service burger restaurant chain with many locations across the country. They started off as a Phoenix Based Fox Concept Restaurant but have recently been purchased by the Cheesecake Factory. I went to the Phoenix location at the Biltmore Fashion Plaza.

The specialty of the restaurant are burgers. The standard burger here is fresh ground two times a day and is portioned at six and a half ounces. The standard burgers are made from certified Angus beef or you can upgrade to American Kobe for $5.00 extra. Other choices are all natural chicken and turkey. They also offer salmon, veggie patty, salads, sides, milkshakes, children’s menu and more are available.

Outdoor seating on patios that wrap around the restaurant.

Indoor seating at the bar or standard tables.

This picture in the restaurant sort blocks my burger craving today.

When you look at the beautiful cows it’s easy to feel guilty about eating beef……………for me…maybe not you.

Today I tried the seared salmon salad ($16.50 subject to change)

My salad is made with some fried Brussel sprout, radish, carrot, romaine, other greens and was tossed with lemon mustard vinaigrette. I also got a few sunflower seeds and my salad is missing the avocado. The salmon is seasoned nicely and is juicy. It’s a decent salad as is………….Last time I did have the Bruce Lee Burger and that was memorable and really delicious. It was also some sort of prize winning burger from a burger battle.

Zinburger – Bruce Lee Burger

My husband had the El Diablo Burger again just like last time. ($11.50 subject to change).

The burger is nicely caramelized and was prepared to a perfect medium rare (on one side). This burger came with pepper jack cheese, jalapeños (that taste canned) and caramelized onions. This burger is missing lettuce today and looks like it was made with less cheese than before. Still a very good burger. It’s fresh ground in house, nicely caramelized, prepared reasonably well.

Here’s a El Diablo from a prior visit.

Zinburger’s El Diablo Burger

Zinburger in general prepares good food but the service that I experienced runs very average. Servers should be aware of what they are serving and should check to see that the dish leaves the kitchen correctly.

I do need to note that the management adjusted our bill generously each time an error was reported. (on a prior visit we ordered a salad to share that never arrived)

That was my September 2019 visit to Zinburger.

www.ZinburgerAZ.com

Every THING is subject to change and your experience may or may NOT differ.

The Forking Truth

Today’s QUICK Cherry Tomato Sauce Recipe

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This is Today’s Quick Cherry Tomato Sauce. I call it today’s because tomorrow I might have made it different. I had a pound of rainbow cherry tomatoes that I had to use up so I made them into a quick sauce. Just cut each tomato is half and cook them up. around ten minutes later you will have a delicious sauce for about two generous servings.

Ingredients

2 Tablespoons extra virgin olive oil

1 lb cherry tomatoes (made sure that the tomatoes are very ripe and sweet or you might need sugar) – cut each in half.

3 garlic cloves – either ground to paste or microplane

1 cherry pepper (I used a jarred hot/sweet ) minced (you can substitute a pinch of crush red pepper but it won’t taste as good)

2 bay leaves

2 Tablespoons wine (dry white or a red)

1 teaspoon vegetable soup base (instead of salt and it adds flavor)

1 teaspoon dried basil

1/4 teaspoon dried thyme

Instructions

Put your sauce pot on medium high heat with the olive oil. As soon as the oil is hot add the tomatoes, garlic, bay leaves, cherry pepper, wine and soup base. Stir it up and the tomatoes will start to break down and before you know it the sauce will have thickened. Shut off heat and add the herbs and remove the bay leaves.

Today’s Quick Cherry Tomato Sauce

I latter used some of the sauce with dinner and the rest went on top of a pizza I made.

Today’s Quick Cherry Tomato Sauce topped my pizza

Serve with pasta or rice or it can be the start of a delicious soup or stew.

The Forking Truth

My Trip to Dog Haus Scottsdale AZ – Tasty enough to WOOF it down! #DOGHAUS

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Dog Haus is a quick/casual restaurant located in Scottsdale Arizona in the Scottsdale Quarter. They serve beef hot dogs, nitrate free sausage, angus burgers, a fried chicken sandwich, plant based (burgers/sausages) on grilled King’s Hawaiian Rolls kind of place. They also offer craft beers and milkshakes. This is a growing California group of restaurants with over 30 locations in the United States.

You order at the counter.

Then you pay, grab a number, get your drinks and seat yourself inside or at one of the four small tables outside.

I was all set to get an Impossible Burger (meatless). I’ve tried Impossible Burgers from three different places and they all tasted different so I was curious on how an Impossible Burger from Dog Haus would taste …….. Then I saw the September Special and it sounded so much more interesting I had to get that.

The September Special is BUBU’s Hot Chicken Grilled Cheese by chef Eric Greenspan ($10.99 with $1.00 donated to No Kid Hungry). It sounded really special so that’s what I got but slightly adjusted for my taste.

OMG it’s so heavy and big I can’t pick it up. If I eat this whole thing I’ll look like Eric Greenspan.

I have to cut the sandwich in half. This sandwich has all kinds of sauces and chipotle mayo on it……so I cut out the cheeses for my taste because this is enough fat for me. DANG this powerfully flavorful. The chicken is very crispy, moist and meaty and has chef Greenspan’s hot chili oil all over it and his angry dust…..It’s a delicious taste. I taste bay leaves and other spices. It’s spicy but not too spicy. There’s LOTS of creamy cole slaw that cools things down just right with that sort sweet soft crisp grilled Hawaiian Rolls. That crisp pickle adds another pop. I do taste a small piece with cheese and I honestly think this sandwich is much better without the cheese sauce or cheese because you can’t taste all the delicious flavors as much with all that cheese. It’s a delicious sandwich. Chef Greenspan should sell his chili oil and angry seasoning…..It’ all yum here!

My husband enjoyed his Italian Sausage sandwich called The Fonz ($7.99). It’s an Italian Hot Sausage, pastrami and mozzarella cheese with caramelized onions and pickled peppers also on grilled King’s Hawaiian Buns.

We also shared onion rings ($3.49).

This is a very large portion…I wonder if they gave us extra? Anywho the rings seem like they are free of oil and are very crisp but not the most flavorful…..I’d try fries or tots next time.

That was my trip to Dog Haus in Scottsdale – Tasty enough to WOOF it down!

www.ScottsdaleQuarter.DogHaus.com

Everything is subject to change and your experience may or may not differ.

The Forking Truth