Category Archives: Forking Restaurant Reviews

Honest unbiased reviews based on actual experiences

What the Fork The Wicked Spoon Buffet in Las Vegas was like

I forking read in the Phoenix New Times that the Wicked Spoon Buffet was the favorite of the buffets in Vegas so after my plans failed for another restaurant we decided to try the Wicked Buffet at the Cosmopolitan for lunch.

The line wasn’t bad and we only had to wait 15-20 minutes to get in and pay somewhere around $27.00 each plus tax and tip.

They offered at least 6 serving stations.

The first station had mostly cold salads, smoked salmon breads and cheeses mostly in little bowls that were individual servings.

The next station offered pancakes and hot breakfast items.

Followed by a station of bacon, sausage, tandoori chicken, corn salad and cheesy potatoes.

The next station offered some individual lamb lasagnas and a few other items that seemed sort of Italian.

Next was the line of pizzas.

Followed by a line of forking dry looking salmon.

Then they had a small Asian Style Buffet with several offerings.

Lastly was a very large display of dazzling looking desserts and frozen confections.

I took a total of three plates.

Plate #1 was my favorite plate everything on this plate was very good — good.

The smoked salmon was very good, The beet salad was a little dried out but tasted good. I picked up two chunks of cheese that were tasty and a individual pot of mac-n-cheese that was a little dry on the top but tasted good.

Plate #2

Plate #2 looks good but there wasn’t much I could eat here as this is what my plate looked like when I was done.

The The noodles with vegetables were tasty but the Asian Chicken in the individual pan was very dry and chewy over hard rice. The Tandoori Chicken can be delicious as it usually is marinated and then seasoned and spiced with lemon, garlic, ginger, cumin, coriander, cayenne, cardamon and cloves but the tandoori here was absolutely next to flavorless so I dipped it into the kimchee bone marrow to eat.

Tandoori Chicken?

In the upper left hand corner on my plate is kung pao chicken. It sure had some POW as it was spicy but lacked the kung Asian Flavor and had dry chewy chicken in it. The sushi was typical of supermarket sushi that means not forking good. I have no idea why the fork I took that sushi.

Then I went off to the desserts

Wicked Spoon Buffet Cosmopolitan Las Vegas

All the desserts really looked amazing. The first one I went to try was the strawberry. It was dipped in chocolate that either was cheap or not tempered right. It was very hard in a bad way and way too thick. It didn’t taste right to me. It was kind of bitter, not sweet and not smooth. It didn’t taste like good chocolate. Then I went to try the cone shape thing. Same weird chocolate it just wasn’t right. The little tarts and the cheese cake are so pretty and detailed. I give them 2.5 stars out of five because they were ok like middle of the road desserts. You could eat them but if you miss them it’s no big deal. The one dessert that was really good was the tiny lime cream puff. It was masterfully made and was a perfect tiny pastry with the right tang, sweetness and flavor that made it delicious.

If I was able to start all over again I just would have taken more of my first plate and only lime cream puffs for dessert.

The Forking Truth

Not Rated……….It is what it is…….

Sometimes You Just Forking Want to “Kick” the Cook

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I went into possibly the most forking adorable looking restaurant in Glendale AZ. I saw old fashioned cabinets stuffed with all kinds of antiques and nick knacks. Lots of baskets and cute serving ware everywhere. This place even has a spacious dog friendly patio with a DOGGY Dining Menu. I was hoping that this restaurant would be my new favorite spot.

They started us off with fresh hot from the oven mini muffins. It was really forking nice that the muffins were hot and fresh but they just tasted like two flavors of cheap box mix. I thought one flavor might be corn bread but it was vanilla cake with added chocolate chips and the other was spiced muffins with too many added spices. I have no idea what the forking butter was for.

Kiss the Cook Restaurant Glendale AZ

While we were waiting for our order I saw a busboy cleaning up a used table next to us. He only wiped down the half of the table where people were sitting and the other forking half didn’t get wiped. I hope nobody forking sneezed on that half because it didn’t get wiped.

Soon my cajun chicken caesar salad arrives.

Kiss The Cook Restaurant Glendale AZ

The Greens were fresh and crisp and the garlic parmesan bread stick that was suppose to come with my salad looked a lot more like forking toast than a bread stick. I tasted the chicken and it taste very salty and over marinated like processed chicken you might taste at a Costco demo demonstration. The forking chicken might have been teriyaki flavored and topped with too much forking salt. The taste of the chicken with the salad upset my forking stomach. I think the toasted cheesy toast was suppose to be a forking grilled cheese sandwich that the cook screwed up and just tossed on my plate. It was crispy grilled cheese and actually tasted pretty forking good. It was the one thing we tried at this place that was good. They should put crispy grilled cheese on the menu. I had to share the crispy cheese bread with my husband because he encountered some forking issues with his meal.

My husband went with the breakfast special.

Kiss The Cook Glendale AZ

His plate came out missing the tomatoes and green onions the waiter promised so I don’t know if the waiter screwed up or the cook just didn’t forking feel like adding them. The poached eggs were fine but they were on top of pork that lacked flavor and seasoning. Under the pork were soggy muffins that might have been tastier if they were forking toasted enough.

Kiss The Cook Glendale AZ

Lastly the cook forgot to fry the potatoes. It seemed like someone took a baked potato, cut it in chunks and just threw it in the oven. This action made the potatoes very dry like forking chalk. (potatoes are much drier than they appear in the forking photo)

Kiss The Cook Glendale AZ

This was a forking mediocre meal.

Not Worth a FORK!

Sometimes you just forking want to “Kick” the Cook!

The Forking Truth

Eddie’s House Scottsdale AZ is Worth a Fork UPDATE Now CLOSED for Business

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When you enter Eddie’s House in Old Town Scottsdale AZ you’ll enter into a slightly different atmosphere than most other restaurants. It’s almost like walking into Eddie’s Real House because it’s decorated with many family photos and lots of personalized knick knacks. You’ll see many fishing items and also notice pictures of Eddie fishing that may also be representative of many of the assorted fish items offered on the menu.

In the metro Phoenix Area Eddie has been known as a celebrity chef and has made a lot of appearances on local TV. Eddie might know be considered a celebrity chef everywhere because of a recent award winning appearance on FoodNetwork’s TV Show Triple G-Guy’s Grocery Games where Eddie won the prize with his signature dish bacon infused meatloaf.

I’ve been to Eddie’s House a bunch of times over the years and always enjoy the complimentary blue cheese butter with fresh herb pistou sauce with the fresh bread. That darn stuff is so delicious it’s very hard to stop eating it.

We started with the grilled honey spiced chicken lollipops.

The chicken is plump and juicy and very flavorful with a deep chicken flavor accented with sweet, salty and spices. The legs are very tasty and are very easy to eat the way the chicken has been cleaned up just right.

For dinner this time I ordered the half portion of the dinner named, what’s in this steak. (not all but many dinners are available in half portions)

The name of this dish is as unusual as the presentation of the steak. It was a tasty tenderloin cooked to my liking wrapped in mashed potatoes with a crisp exterior.

The steak was very tender and seasoned just right. The half portion was just the right amount of beef for me. The mashed potatoes had just a tad too much salt for me but were very yummy. Who the fork doesn’t like a yummy mashed potato and these had a tasty crust.

My husband had the bacon infused meatloaf. It was topped with crisp onion straws and was served with mashed potatoes. It was tasty and after all it’s an OFFICIAL Food Network Winning Dish!

We also indulged in dessert as our server made the desserts sound so good and she was very excited about the white chocolate blueberry cheesecake so she talked us into it.

I don’t always like cheesecake because some are too sour tasting to me. I also am not a fan of the dense style cheese cake but this one was good. Even my husband ate it and he usually hates cheesecakes.

Eddie’s House participates in Local Dines so you can save a bunch when you dine out! So when in the area………

Eddie’s House is Worth a Fork!

The Forking Truth

An Overall Not Worth a FORK Dining Experience in Metro Phoenix AZ

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Sort Rib Taco from Salt and Lime Restaurant Scottsdale AZ

Sort Rib Taco from Salt and Lime Modern Mexican Grill Scottsdale AZ

Mexican Food can be delicious and is usually made with various fresh herbs and lots of spices. This kind of food is not boring and certainly isn’t bland.

When I walked into this establishment besides nearly turning forking deaf from the blaring 70s hard rock anthem tunes, I could see by the patrons that the cuisine would not be authentic Mexican and would be some sort of Americanized Mexi Style kind of food. So I only had forking dreams of an average meal but soon my only average dreams turned to a mediocre experience. We were quickly whisked to the dining room filled with tables and booths that were very close together and some members of our party were actually rubbing elbows with strangers. We soon receive a basket of half broken corn chips that weren’t oily…….. YIPPIE!………. I dipped a chip into the salsa. It was oddly tasteless. It seemed like a few key ingredients were missing from that batch of salsa. It seemed like the fresh cilantro, chilies, salt, garlic and fresh onions were hanging out with the missing Lindbergh Baby.

I thought it might be a good idea to share a pitcher of margaritas. I tasted my margarita and it was cloyingly sweet like hummingbird water and seemed to only had trace amounts of liquor in it if any. It made me go mmmmmmmm not a forking good idea.

Oddly someone was running around passing out tickets to win a forking beer logo floatation raft. It sort of reminded me of a forking circus. My number wasn’t called so I felt deflated and didn’t win the forking floatation raft.

The tacos were $2.00 off for happy hour so they seemed appealing to start out with as appetizers. Four of us were at the table and between us we tried five different tacos. Four out of the five tacos were made with dry undeveloped with flavor meats and seemed to lack similar taste that the salsa was missing. I had the Huachnanco Taco, that is a snapper taco.

excuse the forking poor photo but that’s the fork how it came out.

Salt and Lime Modern Mexican Grill Scottsdale AZ

The fish didn’t seem over cooked like all the meat tacos but this taco didn’t have any delicious flavor to it either. You can see this taco lacks fresh cilantro and fresh scallions. This taco was loaded with a creamy sauce that lacked the cilantro flavor that the menu promiced and other good flavors it was suppose to have. You can’t tell by looking at the photo how the pickled onions taste. Usually pickled onions in a taco taste good. These onions tasted like straight vinegar. They lack the sweet to balance them out. It’s a little hard to see but there are small chunks of pineapple in the taco. The pineapple lacked a fresh pineapple texture and taste. I don’t know for sure but they seemed like sweetened pineapples from a forking can. When I bit into this taco I couldn’t forking taste much more than plain vinegar that made my mouth hurt. that taco was very unbalanced in flavor.

I had the kale and mango salad for dinner with added salmon.

Salt and Lime Modern Mexican Grill Scottsdale AZ

After the the not so good tacos (saying the forking least), weak sweet margaritas and not so good salsa I wanted to forking hate my salad but honestly it wasn’t bad, it just wasn’t great. While it wasn’t forking awful like everyone else’s meal but it was expensive for what I got. The salad does come in small and large so I asked the server the different in size so with her hands she makes like the small is a forking 4 inches big and with her hands like the large is a foot long so it makes me think I better get the forking large one that cost $18.75 with salmon. That’s a lot of forking money for a salad even for forking Scottsdale. The kale was prepared nicely and cut in the right size pieces. Mango, red cabbage, jicama, avocado, queso fresco and pepitas all were a good combination in the salad and did taste good. I can’t forking bust them for bad tasting dressing because the orange lime vinaigrette dressing was mostly forking tasteless. I did get about two bites out of many over the course of two days (because it was forking gigantic and took the rest home) that were DELICIOUS because those couple bites had the orange taste. That leads me to believe the dressing might have not been mixed well and I only got the light stuff off the top of the batch of dressing with all the flavors settled on the bottom. I have to say my salmon was cooked perfect. It had a nice crust and was prepared medium-medium rare. The salmon it’s self was very good.

My husband tried the carnitas. Sorry for another forking poor photo, I wasn’t drunk I swear because I couldn’t choke down that forking margarita.

Salt and Lime Modern Mexican Grill Scottsdale AZ

The carnitas were dry and not developed with flavor.

One person at the table had a vegetable burrito. I don’t know what was wrong with it but the Sr. Citizen that had it said, “it was mediocre at best”. I didn’t forking question that.

Another person at the table had the carne asada fajita. I saw the meat and could see it looked forking dry and shriveled up like beef jerky. It’s too bad the cook that prepared it didn’t feel like a forking jerk for sending that thing out. The person who had the fajita did say something to the waitress and she offered him a replacement that he refused. Later she did remove the fajita from the bill. That was nice and our server did seem very nice. Sadly she works in a place that prepared mostly mediocre food and drink when we were there.

So if your a fan of overly sweet/weak margaritas, American/Mexi Style food that’s bland and mostly dry, expensive salads, in a loud rubbing elbows bar and circus like atmosphere…….This is JUST THE Place for you!

Overall

Not Worth a FORK!

I note your forking opinion may differ and you just like this kind of cuisine. I also note this it how it was on the forking day I was there and on other days they could possibly be better.

The Forking Truth!

Slight update- The manager contacted me and said they’d turn down the music if we asked them too and that the pineapples weren’t canned. She also said I could come back and get a free appetizer.

La Piazza Al Forno Glendale AZ is Worth a Fork!

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In old town historic Glendale AZ is a little Italian Restaurant called La Piazza Al Forno. This restaurant might be famous for being featured on Food Network TV’s Diners Drive Inns and Dives with Guy Fieri but don’t hold that against them. This little restaurant pumps out Italian Certified Neapolitan Pizzas that are light and delicious. After all these are the delicate kind of pizzas that you eat with a knife and fork. With mozzarella cheese is made in house and certified D.o.p. Italian tomatoes how can these pizzas not be delicious?

Margherita D.O.C.

The pizza that most people start out with is the basic certified pizza call the Margherita D.O.C. It’s made of Certified Dough San Marzano Tomatoes D.o.p., house made mozzarella, extra virgin olive oil, and fresh basil. This is the lightest pizza I ever had anywhere. The crust is light and pillowy and moist in the center. The tomatoes are rich with tomato flavor. The olive oil and basil compliment the pizza perfect. It’s a very tasty pizza and you can eat half and not have a forking brick in your stomach like regular pizzas from most other places. This pizza doesn’t weigh you down. It’s a forking pleasure to eat.

Salvatore Pizza- San Marzano tomatoes D.o.p., house made mozzarella, extra virgin olive oil, prosciutto di parma, arugula

I’ve also had other pizzas here including the one they might be locally famous for such as their white pizza that’s tasty and delicious. They won an award for best white pizza in metro Phoenix. Another dish they are well known for is the Spaghetti Pie but that one is only a forking special. I haven’t tried that one yet but the last time I was there almost every table had one. This time I thought I’d try something different and had the Calzone.

Calzone

This one is not for the faint of heart. Nor do I recommend to devour this beauty in one forking seating. It comes stuffed with ricotta, house made mozzarella and a San Marzano tomato sauce is included for the yum factor for $9.00. For two dollars more I added fresh spinach because eating a little bit of vegetable made it seem slightly healthier (LOL) and Calabrian Chiles for pops of heat for fun. This is how it looked inside.

My husband had the Dolce Diavolo pizza.

Dolce Diavolo Pizza

The Dolce Diavolo Pizza is made of San Marzano Tomatoes D.o.p., house made mozzarella, sopressata, Calabrian Chiles, fresh basil and just the right amount of honey for balance.

If you manage to save any room you must save room for one of the cheese cakes because they are the best in the valley. I don’t always like cheese cake because many of them are thick and taste sour to me. The cheese cake here is east coast style and is light in texture with the correct sweetness and touch of vanilla to it.

This cheese was absolutely delicious! My husband always thought he hated cheese cake but this is a great one so even he liked it.

La Piazza Al Forno in Glendale AZ is Worth a Fork!

Worth a Fork! You’ll drive from far if your wild about pizza and cheese cake.

The Forking Truth!

WTFork is Broasted Chicken?

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Broasted Chicken and Broasted Potatoes from Guido’s Restaurant Scottsdale AZ

Broasted is a cooking process trademarked by the Broaster Company. The broaster is a pressure fryer made for restaurant use. To make broasted chicken first the chicken is marinaded, then battered. The broasting process is suppose to make a juicier chicken with a crisp exterior. It’s suppose to lighter and healthier than deep frying.

This was the first time I tried broasted chicken. The restaurant I went to said they specialized in broasted chicken so I thought I’d give it a forking try.

The white meat was very forking dry inside and lacked flavor of any kind. It was like forking chewing hay. But hay would have more flavor. Oddly the chicken got dryer and dryer as it sat on my plate. At this moment I wished I ordered something different. I also wished I was in a different forking restaurant with better food. The exterior sort of flaked off and I think it was just plain flour and it seemed to lack any forking seasoning. I saved some for my dogs and they ate it but they didn’t wag their tails like they normally do when eating chicken.

“that chicken was FORKING DRY” “WTFork did you give me?”

That chicken was so bad it forking disappointed my dogs.

The potatoes faired better. They seemed light and fluffy inside but the thin crisp flour on the outside of the potatoes kept falling off. I should also mention to be fair my husband’s Hot house made sausage sandwich was good but slightly over cooked and had good but slightly dry sausage in it with nicely prepared peppers. He thought it was tasty.

The broasted chicken I tried is not forking typical of what broasted chicken is suppose to be. Also it might not be the typical that this restaurant always forking destroys broasted chicken. It’s a possibility that the regular cook was off and nobody marinated the chicken leaving the untrained dishwasher to do the best of his ability or at least that is what it forking seemed like. I note I don’t know WTFork they did to the broasted chicken.

The Forking Truth!

Korean Style Fried Chicken from Bink’s Midtown was The BEST I ever Tried! UPDATE******CLOSED FOR BUSINESS

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Bink’s Midtown Phoenix AZ Korean Style Fried Chicken

UPDATE>>>JUST A MEMORY******CLOSED FOR BUSINESS

To me fried chicken can be tasty. It’s usually moist and usually had a tasty crusty coating. Sometimes it might be greasy and sometimes the skin is mushy and gross. It might be tasty at best and usually isn’t my favorite food.

I recently tried Korean Style Fried Chicken from Bink’s Midtown in Phoenix AZ and it was truly FORKING AMAZING and completely unlike any fried chicken I had before.

The skin was crispy thin and crackly. It was not greasy one bit and was spicy, sweet, vinegary with other flavors that seemed very balanced. The interior was also very flavorful, juicy and delicious.

This was the FORKING Best Fried Chicken I ever had.

The Forking Truth

You can have a Great Forking Dinner out and not so good Desserts at the same place

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It sounds forking weird but you can go out to dinner and have this really forking great meal so good that you also actually look forward to having dessert too and you just kind of forking assume that dessert will be great if everything else is great. All the appetizers and dinners we had at this place were forking appetizing and delicious. It was restaurant week and we were getting appetizers, dinners and forking dessert too!

Gazpacho from Urban Vine Phoenix AZ

Bruschetta from Urban Vine Phoenix AZ

Pulled Pork under Bacon Wrapped Meatloaf from Urban Vine Phoenix AZ

Basil Salmon from Urban Vine Phoenix AZ

The dinners were also forking amazing. Cooked to perfection and seasoned just so.

Next desserts arrive and it seemed as if somebody other than a pastry chef prepared them. The desserts do taste home made but not so good to me. (your opinion may forking differ) I didn’t think it was possible that the amazing perfectly prepared dinner I had could have made the same chef that made the desserts I tried from this restaurant.

Most chefs do work very hard and are always working. Many chefs also work very long hours because so much work goes into preparing all the foods they prepare. Sometimes they do have someone else make the desserts for them like a pastry chef or another cook in the kitchen sometimes makes the desserts.

I tried the Meyer Lemon Pots de Creme. I had many pots de creme before and I also prepare them myself once or twice a year. They are a very sophisticated kind of pudding but are made with higher quality ingredients than pudding. Instead of using starchy thickeners like the way you make pudding the Pots de Creme are thickened with egg yolks that you carefully cook in milk and cream. Pots de Creme should be dense and rich with a smooth velvety mouth feel. They are usually topped with whipped cream and are normally served in a mug.

The Meyer Lemon Pots de Creme I tried from the restaurant had fresh mint wrapped strawberries that tasted good and sat on top of a tart cream. However the Meyer Lemon Pots de Creme tasted like lemon curd that went kind of wrong. It was thick, lumpy, maybe pasty, and lacked lemon flavor to me. It was also somewhat eggy tasting and tasted more eggy than lemony.

Meyer Lemon Pots de Creme from Urban Vine Phoenix AZ

So then I tried the Nutella Tart.

Nutella Tart Urban Vine Phoenix AZ

The filling would have been GOOD if it wasn’t so forking sweet. The thick crust was tough and also was sweet. A buttery salted delicate crust would taste better to me. The banana however was delicious and I liked the crunchy caramelized sugar on it.

I note that was just my forking opinion and your forking opinion may differ and it’s possible that I tried the “practice batch.”

You can get a really great dinner out but that doesn’t mean the dessert will be great to you too.

The Forking Truth

Kai Restaurant Chandler AZ is Certainly Worth a Fork

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Menu from Kai Chandler AZ (notice hand painted water color be a tribe elder)

Kai Restaurant is a five diamond AAA and a Forbes Travel Guide five star restaurant.

The cuisine is tribal Native American and uniquely Arizonian and does use regional and non regional ingredients. (such as elk flown in from Australia) The menu changes with the seasons and on this season it is very protein filled. Every item on the menu has some sort of meat in it except for possibly one of the salads.

Native flute music serenades the dining room and a small amount of educational Native America history was told to us by our server about the hand painted watercolors on our menus. The room we sat in was small and formal but showed us a view of the Reservation Land and the walls of the dining room were adorned with artwork of an elder tribe leader.

We start our culinary journey with our first of several amuse bouche to come.

It was some sort of melon soup that differed from the mellon soup on the menu. I can tell you it was very layered with flavors and each small sip I took left a different taste in my mouth.

Next we were served an assortment of Native American Style Breads with local olive oil that was adorned with seeds.

I started with a salad called “From The Garden.”

“From The Garden” salad from Kai Chandler AZ

It was the most stunning looking salad I’ve ever seem and also had some produce in it that I’ve never seen before like some sort of wild spinach with leave leaves and a fuzzy red top. The vegetables looked as if they were growing out of the plate from an earth like looking substance. The salad was composed of macerated beets, sun choke froth, a potato, green and white asparagus, fiddle head ferns, mushrooms, exotic greens, saguaro syrup, vinegar and cactus powder. The beets had a unique creamy texture that I thought was interesting.

“From The Garden” Kai Chandler AZ

I was not excepting the earth like substance to be forking squid to be in a salad called “From The Garden” As my server sat the salad in front of me he explained that the edible dirt that the vegetables were growing up from was made with squid ink and bread crumbs.

My husband’s salad called “Hand Picked Lettuces” was also amazing to look at.

“Hand Picked Lettuces” Kai Chandler AZ

Next I get another amuse bouche.

It’s some sort of black garlic, chocolate mousse kind of appetizer with cherry bites. It was very savory and not dessert like at all.

My husband had another appetizer plate of Escargot, Wild Mushrooms and Caramel Goat Cheese with toast, truffle crema, lemon, black garlic and pork belly. The Truffle Crema was straight across when the plate arrived and snapped as soon as I took the picture.

Escargot Wild Mushrooms & Caramel Goat Cheese Kai Chandler AZ

The truffle crema was made with yogurt and was frozen into a thin flat rectangle shape that topped the toast like a see saw until it quickly broke. The truffle crema was delicious but the most interesting part about the appetizer was the carmel goat cheese as it was unlike goat cheese either of us had anywhere.

An amuse bouche comes our way and this time it’s a fig and date sorbet that was topped with a dot of some kind of vinegar. It was refreshing and not really sweet.

For Dinner I had the Chimayo Rubbed Dry Aged New York Strip with horseradish potatoes gratin, creamed spinach, heirloom carrots with bordelaise sauce.

Chimayo Rubbed Dry Aged New York Strip Kai Chandler AZ

Horseradish Potato Gratin, Creamed Spinach Kai Chandler AZ

My steak wasn’t the most succulent steak I’ve ever had but did have the most interesting crust on a steak I ever tried. It was crispy, caramelized and tasty. It was different and seemed like a very large portion to me and after I ate what I wanted I had at least 6 ounces to bring home for latter. The heirloom carrots were scented with vanilla or something that reminded me of vanilla. I thought the creamed spinach was delicious but I felt the potatoes gratin was over salted so I skipped over them and my husband ate them. He said they were too salty but he ate them anyway.

My husband’s dinner of Bellota Iberico Liomo Wrapped High Country Elk Loin with Fossil creek Chèvre Risotto with wild mushrooms, natural jus and truffle emulsion looked like a far more complex dish to me.

Bellora Iberico Liomo Wrapped High Country Elk Loin Kai Chandler AZ

I got forking jealous when the server grated fresh truffles over his dish.

I managed to save room for dessert and tried the P.B.& J.

P.B.& J. Kai Chandler AZ

It was cylinders of frozen peanut butter mousse heaven with rings of fresh peanut butter sponge, poached grapes, crunchy P.B. dust, crisp meringue, red wine hibiscus dots and tart but not too tart blackberry five spice sorbet. This dessert was all delicious anyone that eats peanuts should like this dessert. Little tasty fresh flowers also stood out of some of the red wine hibiscus dots.

After dessert was another amuse bouche of three different hand made stuffed chocolates.

Our car was waiting for us out front with a hand written Thank You Card from our server, two bottles of fancy water and a small box with two chocolates.

We had a great meal and also saved a great deal of money off the check since we attended the Devoured Festival and that entitled us to complimentary glasses of wine and an appetizer for each one of us.

With or without the extra savings a night of tranquillity, a small amount of education, and very special food was certainly Worth A Fork!

Worth a Fork

The Forking Truth

Leo’s Island BBQ Peoria AZ is Worth a Fork!

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Chicken and Rib Combo Leo’s Island BBQ Peoria AZ

Leo’s Island BBQ is one of the very few independent family owned restaurants in the Arrowhead Mall area in Peoria AZ. Leo’s Island BBQ is a Fast/casual restaurant where you order at the counter and seat yourself. Leo’s specializes in the Hawaiian Plate Lunch. It’s a forking big portion of meat or a combination of meats that sit on a pile of steamed fresh cabbage studded with some fresh/crisp broccoli, a double scoop of rice (white or brown) and a large scoop of Hawaiian Style creamy macaroni salad. They offer about 30 varieties of the Hawaiian Plate Lunch and also do offer appetizers, Soups, Salads, Mini Meals (that not so mini) Burgers, Hawaiian Bowls, Family Meal Deals and Catering. They offer lots of variety in a fast casual atmosphere and the food is hot and fresh 100% of the time. All the food is fresh made and not from a freezer and all the sauces and marinades are made in house. Portions are very large….I mean FORKING large so be prepared to bring some back home with you. This is also a very inexpensive restaurant to dine in. If I recall correctly the most expensive Lunch Plate goes for around $8.50. To me this is less expensive and MUCH BETTER than forking Fast Food since that lunch plate can be two meals and is far superior to any place in the mall food court. It’s real food that’s always prepared perfect and that’s always fresh and tasty and remember it’s casual and served in a styrofoam container. The owners are also very pleasant and make you feel welcomed every time.

Chicken and Kalua Pork Combo Leo’s Island BBQ Peoria AZ

The Kalua Pork is one of the specialties. It’s slow roasted with several different exotic leaves that make it Hawaiian Style and not like something you’d make at home. Good luck finding Ti, Banana and sea leaves if your going to try to re-create this at home.

Curry BBQ Chicken Mini Meal Leo’s Island BBQ Peoria AZ

One of my favorite meals to get at Leo’s are the Curry BBQ Chicken (dark meat) and Island Curry Chicken (white meat) . The chicken is always fresh and prepared juicy perfect. I Like the fresh made curry sauce as it has a lot of flavor and also is on the spicy side. The potatoes and carrots give it that homey taste and the (not so mini) mini meal is also packed with fresh steamed cabbage, broccoli and a scoop each of macaroni salad and rice. It only cost around $5.00 something.

Mahi Mahi Grilled Fish Leo’s Island BBQ Peoria AZ

One of my other favorite dishes from Leo’s is the Mahi Mahi Grilled Fish. Evey time I ordered it the fish is fresh tasting and flaky with a such a forking tasty light crust. I also get the lemon pepper chicken Hawaiian Plate. It’s set up the same as the above or below plate. I’m guessing that it’s at least 8 oz. of juicy white meat chicken simple with just lemon and pepper. Once I got the Mahi Fish Burger. It was so darn tasty I couldn’t stop eating it and I left really forking full.

Shrimp & BBQ Chicken Combo Leo’s Island BBQ Peoria AZ

They always fry the shrimp perfect at Leo’s and it looks cool in the circle shape.

Grilled Spam Moco Leo’s Island BBQ Peoria AZ

You can’t forking see what all is in the plate but Leo’s offers two kinds of Moco’s. The Island Loco Moco is a hamburger steak topped with gravy and two eggs. The Grilled Spam Moco is Grilled Spam topped with two eggs and gravy.

Leo’s offers a lot of variety, of always fresh hot and tasty food at budget prices. You might get so happy you ate here you just might do a hula.

The 14 yr old coming back from Leo’s. He enjoyed sitting on the patio with me and always enjoys sharing the Hawaiian Plate Lunches at Leo’s. This photo was taken this past weekend.

He said,” I’ve enjoyed the food from Leo’s for years now. Leo’s is worth a Fork!”

Worth a Fork!

TheForkingTruth

Forking Thoughts on Food and Restaurants

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