Khon’s Lao Fusion is a “Pop up Restaurant” that has been serving Lao Fusion Food at Mingo’s Louisiana Kitchen in Phoenix on all day Sundays and Monday evenings while Mingo’s is closed till the end of January. I read about Khon’s Lao Fusion at azcentral.com. Khon’s Lao Fusion is also on Facebook. I thought the pictures of the food looked good and my favorite Thai Restaurant used to be Lao Thai that used to be in Scottsdale so I wanted to give this restaurant a try. The operator of this “Pop up” restaurant is from Lao and is thinking about opening her own restaurant and is giving it a try first at Mingo’s to see how things work out.

These are today’s choices….

We order and seat ourselves. While we are waiting her very young son runs us a sample cup and ask if we would like to try the Lao Beef Jerky. We said yes and here it is.

It is good! It’s soft, tasty and mildly Asian flavored. I never liked beef jerky but this is good!

I go with the chicken combo $10.00

I got four small pieces of bone in chicken, a pork egg roll, a bag of sticky rice and our choice of mild or spicy papaya salad (went with spicy). I also got two sauces on the side that seem similar to fish sauce. The large one is for the chicken and the small sauce is for the sticky rice. The chicken is tasty and is very crisp and seems free of oil. The rice is very sticky. I’ve read that you are suppose to use the sticky rice like tortillas with your fingers and eat it with a little chicken. The Papaya salad is the spiciest papaya salad I’ve ever had. I love spicy but I almost can’t eat it. It’s studded with bird’s eye peppers, tomatoes and is very fresh tasting. I think it was made to order. It doesn’t have Thai Basil in it like it does from Vietnamese restaurants but it sure has a lot of heat.

My husband got a beef combo plate ($10.00) and a side of Lao Sausage ($3.00).

He got the side of Lao sausage, chunks of seared beef, a pork egg roll, sticky rice, papaya salad and this sauce that is a popular Lao sauce made with pork rinds, chili peppers and all kinds of things that adds funk, flavor and substance. I was told that all Lao People eat this sauce with sticky rice too as a meal or whenever you are hungry.

The beef was good with the Lao Sauce and the sausage was tasty.

Then the chef runs out of the kitchen and gives us a sample of a Lao Dessert that I think is called Nam Van (melon in coconut milk.

The coconut milk has a very nice flavor from the melon. There are some pieces of fruit floating around and jelled pieces.

That was my trip to Khon’s Lao Fusion in Phoenix AZ. It’s a little taste of Lao in Phoenix while it’s here.

It was written on azcentral.com that Khon’s Lao Fusion will be open for business at Mingo’s Louisiana Kitchen on Sunday January 26th 11am-9pm and Monday January 27th 4-9pm. Check their Facebook page incase they changed hours.

Check their Facebook page for more information

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

Persepshen (per’ sep Shen) is a farm to table type of American Restaurant that opened in the fall of 2019. This restaurant does locally source foods as much as possible. They serve organic. They do whole animal cooking and every single thing is made in house by scratch. Persepshen may be a small sized restaurant but serves a large menu with lots of variety. They offer a changing menu that is broken down into snacks, small plates, big plates, sharing bigger plates, kids plates, dessert and just a bite desserts.

A large window views Central Avenue in the main dining room.

The main dining room is rustic and has an interesting hand made chandelier.

On my first visit to Persepshen the food and service was Forking GREAT! There were none of the normal problems that you expect from a newly opened restaurant. My first visit was certainly worth a Fork and decided to return again. We arrived and service was friendly, efficient and welcoming from the hostess/host and server. We started with the Pickles.

We received dill pickle slices, pickled carrots and pickled onions. The onions had a sort of allspice flavor to them. A nice light starter.

Next we tried the wood roasted sun chokes ($12.00)

It’s kind of like sun-choke hash dressed with a little Calabrian aioli with a couple of crisp kale chips. The sun – chokes are almost like fried potatoes but seem lighter.

The starters were both delicious and well prepared.

In time our dinners arrive and they look appealing.

I have to tell The Forking Truth so here it is…………..

Then my husband tries a shrimp and it is cold and the grits are barely warm. I know shrimp cools off fast but I didn’t believe that the grits even could be barely warm so I stuck my finger in the grits and yes..they were barely warm…….Then I try a small piece of my swordfish and it is barely warm. (I didn’t want to say anything because I know how some chefs go a-wall when food goes back)…….We mentioned this right away to the hostess who immediately notified the waiter who apologized and promptly said that they would make us new plates. We figured all would be fixed now…….A few minutes latter someone that I believe to be as the chef or owner brings out a new plate of tacos for me. He asked me what was wrong with the first plate and I told him that the food I received was served almost cold. Maybe I took this the wrong way but to both of us we thought he sounded arrogant and said, “that’s because the slaw, cream and salsa are all cold so that makes the fish cold.” Then I struck a nerve when I asked, “Well why was the shrimp and grits served cold?” The chef just shrugged his shoulder, rolled his eyes and walked away not answering. He didn’t want to tell me what happened….he just walked away………I know all kinds of things go wrong in a restaurant. I don’t know what went wrong. I couldn’t see the kitchen from my seat. I could imagine the plates just sitting. I can imagine equipment failure or human error and someone sending the food out any way. Steam tables often fail or go out in a restaurant.

Anywho-

The shrimp and grits arrive and they are hot this time.

The shrimp were blackened and ever so slightly burnt. The sausage was outstanding but there was very little of it. The bitter greens seemed like lettuce to us. The grits were cheesy but could use a little seasoning.

The plate is warm this time. The swordfish is expertly prepared cooked and is warm this time. Flavors are delicious. This is a very large plate and each taco is large. I can only eat one taco and I eat some fish out of the other tacos.

Our waiter apologized again when he brought the check.

Last time we enjoyed

Persepshen is a nice restaurant that offers a nice menu with a lot of variety that is completely house made. The food and menu concept is still exciting to us. I know that the chef is a very hard working person and might not have been as cordial as he might be under different circumstances. That doesn’t change the chef’s actions that I received. They’ve upset me so much that I doubt I’ll return. You can enjoy though……….The food is usually outstanding or very good.

www.PersepshenArizona.com

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

There’s no need to hop the Marrakech since we have Alzohour Market Bakery Restaurant in Phoenix Arizona. It’s a Moroccan/Middle Eastern Restaurant-Bakery and MORE! Here you can find Halal meats, some home and kitchen goods, some Indo Euro Moroccan and Middle Eastern Grocery, Islamic clothing and books. The location is in North Phoenix but is close to central Phoenix and is on the south/east corner of 27th and Northern.

It’s important to know that good things come to those who wait.

When you order an eggplant dish the eggplant doesn’t get cooked till you order it. The owner Zhor does the majority of all the work herself. Get it? OK.

Remember that the food is unusually delicious so it is worth the wait.

It looks like this when you walk in.

To one side is the Islamic Clothing Store.

To the other side is the food market.

Today I thought I’d try something I’ve never heard of or tried before the kashkbademjam ($7.)

It was hot roasted eggplant with some herbs, garlic, mint and onions served with flatbreads. I never had eggplant this meaty before. You eat it just like fajitas and it even comes on a sizzling skillet. The eggplant is so meaty…never had eggplant like this before.

Ummm

Also having the best tea I’ve ever tasted anywhere.

I was too slow to show you how it was served to me. The tea was poured from two pots at the same time from up high real fast. I was caught off guard. But seriously this tea is Forking Delicious.

Next we were served salads but I forgot to photo them….they were slightly fancier than these salads we had here before. They had more vegetables but didn’t have cheese on them.

For my main today I tried the couscous with chicken ($15.).

I got a generous amount of chicken on the bone with carrots, winter squash and some slightly spicy peppers and exotic flavors, cooked chicken flavors and an enormous amount of couscous. The chicken is moist and tender. It is developed with flavors. The couscous in the middle of the plate is full of more flavors…..maybe from chicken braising liquid?….. It’s very delicious.

My husband tried the kebssa with chicken ($15.)

If you are like me than you never heard of this dish before either. It’s lemon topped chicken with mint, onion, tomato, tzatziki (made from her home made yogurt) It smells very fragrant and is delicious. We were told it’s made with about ten different spices but weren’t told what they were. I looked up the recipe for this dish and everyone does make it different but most people use black pepper, cloves, cardamon, saffron, cinnamon, black lime, bayleaves and nutmeg in this Saudi Dish called kebssa and also spelled kabsah.

I had plenty to bring home and couldn’t pack in her delicious desserts today.

Below are dishes we tried from previous visits.

B’stilla – Chicken in house made phyllo dough with cinnamon and almonds ($20.) I note that this is very large and it’s also rich. I think it might be at least 4 servings.

Falafels with house made tzatziki (made with house made yogurt, pickled vegetables and flat breads ($8.).

Cod Tangine ($15.).

Couscous with lamb ($15.).

Frekah with chicken ($15.)

Desert of the day a stuffed baklava with cheese and topped with pistachios.

www.AlzohourMarket.Business.site

Worth a Fork!

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

*****UPDATE BAR ONLY AT THIS TIME****Century Grand is a 1920’s themed restaurant with a prohibition train themed with special effects cocktail bar and a high end whiskey bar and store in the Arcadia Section of Phoenix Arizona.

You can only make one reservation a day for 90 minutes in the train themed bar called platform 18 or make your reservation for dinner in the restaurant Century Grand. Dinner is only served three times a night at 5pm, 7pm and 9pm. I came in early for my dinner reservation and hoped I could start with a cocktail in Platform 18 but I was told that no seats were available but I could make a reservation for the bar after dinner I declined but took two pictures of the restaurant before opening.

Came back for dinner and only a what seemed like a few minutes the same room looked like this. The tables are somewhat close together and the tables are very small.

Once they open up the atmosphere is loud but not too loud with 1920’s music. Dinner starts with a drink. There is a menu with lots of detailed exotic cocktails and wines. There also is a passing wine cart with a sever that describes the wines. I picked a drink called Iowa ($13.)

It was made with Old Forester 100 proof Rye Whiskey, Peychavo’s Apertivo, calamansi juice, a big handful of fresh mint and sparkling water. It was strong and not too sweet and was served with a metal straw.

We ordered a couple things off the menu and mostly picked from the passing dim sum carts.

We started with a spaghetti squash spring roll with spicy peanut sauce ($3.) from the dim sum cart.

It’s super tasty delicious and spicy! YUM!

Then another dim sum cart rolls by.

We try a cold spicy Szechuan Noodle Salad and house made hand pulled mozzarella and vegetable salad with herbs and a slightly spicy oil. We both really enjoyed the cold spicy Szechuan Noodle salad. It really was spicy and delicious! The mozzarella salad was very good too but was a much milder dish. (I forgot the prices of the rest of the dim sum dishes but they were priced between ($7-$11.)

My husband ordered a fried oyster Rockefeller that was made with fennel, spinach and bacon ($5.).

He said is was brine-ee (like it should be), the oyster was soft and tender and very good.

Another dim sum cart rolls by and we pick up a house smoked salmon with yuzu cream cheese and our heirloom cauliflower dish arrives from off the menu ($13.).

Both dishes are absolutely delicious.

I’m almost full now.

Here comes another dim sum cart.

My husband talks me into the tuna stuffed pepper with romesco sauce. I didn’t need it but it’s tasty.

I saw that this cart also had panko fish on it but by the time it got to us all the fish was sold out.

Maybe two more carts roll by and offer about four more things that I would have enjoyed but had to turn down because I am full by now.

Then our dinner that we ordered arrives.

It’s a Snake River Farms Prime Wagyu with Jerusalem artichoke puree and a warm potato arugula salad with some crisp chips that I think are fried Jerusalem artichokes. I have to tell THE FORKING TRUTH (that’s my thing…that’s what I do) The steak is not the most tender. My husband eats a good amount of it and I bring the rest home for my dogs….My dogs had no complaints.

The desserts offered tonight sound amazing and that baked Alaska flambe has my name on it but I can’t do dessert tonight.

Most of the food was amazing! Service was terrific everyone worked as a team to serve us.

I take a little stroll around the restaurant to take a few pictures.

Behind the room that I’m in is another dining area that is in-between Platform 18 and the Grey Hen Whiskey Bar and Store.

I peek into Platform 18.

The windows look like they are passing by snow in the desert.

*****UPDATE During the pandemic this became a bar only.

I’d say Century Grand is Worth a Fork!

www.CenturyGrandPHX.com

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