Cocina Madrigal is newly opened casual family friendly Restaurant in South Phoenix AZ that offers Unique Oaxacan/American Cuisine. It’s not a fancy place but it’s comfortable and cozy.

If you look at the menu there are many offerings you won’t find elsewhere such as – a variety of made to order guacamole, mesquite grilled romaine salad, crispy salmon, beef tenderloin platter, la diablo chicken pasta, jerk seasoned chicken five cheese macaroni and cheese, marinated chicken artichoke mushroom stack in soy mustard cream and a whole lot more! The Chef is obviously very talented. It was difficult to decide on what to order because they offered so many interesting choices.

We started with house made chips and salsa while we decided.

The salsa is outstanding. It’s full of all kinds of wonderful things. It’s very flavorful and hot but not too hot. We also received a super generously sized basket of hot fresh chips.

I decide on the Artichoke and Mushroom Stacked Chicken.

The Cilantro Pesto Marinated Chicken is really very tender and very flavorful, toasted Pepitas are a nice embellishment here. The soy sauce and mustard don’t stand out in the creamy sauce because it’s very balanced. It just taste good. Mushrooms and Artichoke adorn the chicken. The plate includes a generous portion of yummy mashed potatoes and fresh buttered vegetables are on the side.

My Husband had a Taco Plate.

Cocina Madrigal offers a variety of Taco Plates that are three of each. My husband asked if he could have three different ones and it wasn’t a problem at all.

All the tortillas for the taco are made fresh to order.

All three tacos are very detailed.

The Beef Taco contains, tender flavorful Chipotle Pomegranate Marinated Tenderloin, Fried Peppers, Gorgonzola Cheese and Onion Straws.

The Achiote Braised Chicken Taco contains Red Bean Pico, Avocado and Menonita Cheese.

The Tropical Fish Taco had grilled Maui Maui, Salsa Picante, Mango, Coconut Cabbage Slaw, Oaxaca Cheese and Salsa Fresca.

I tasted a small piece of each and every one of the tacos was delicious and very flavorful.

But I am kicking myself now for not trying the rojo beans epazote (vegetarian) and the rice. My husband kept going on how these beans were exceptional. He said that they aren’t those refried beans that you get everywhere. He said these beans were much better, full of flavors and were really delicious!

Somehow we were talked into the Churros for dessert.

These Churros are made FRESH TO ORDER! and stuffed with pastry cream!

They are SO HOT……but are so aromatic from the cinnamon. You have to sit there and smell them and then your mouth waters….you pick one up but they are still too hot …..you have to take in the aroma a little longer….and then you start drooling from the appetizing aroma.

Todays Fresh – Made – To – Order Churros flavor came with a little drizzled caramel and more pastry cream for dipping. We were told that they plan to change up the flavors now and then.

I have to say that these Churros were the best Churros I’ve ever tasted in my life. The Churro seemed light and free of oil with a pleasant sugary cinnamon-ee coating and it was filled with delicious pastry cream!

The Food was all flavorful and well executed. The service was exceptional. Our server knew everything about the food and was able to make helpful suggestions. The owner/Chef and manager all were very welcoming to us and also wanted to hear our options about the food.

I have to say my first visit to Cocina Madrigal was Worth a Fork!

Worth a Fork!

www.CocinaMadrigal.com

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

The Forking Truth

Ramen Hood is a casual Ramen Restaurant located in Scottsdale AZ just off the 101 exit 38. When you enter you stop at the front of the counter and fill out your order on a check off list  for what you want in your Ramen or Rice Bowl.

The menu offers opportunity for lots of variety. Noodles or Rice, Five Broths (including vegetarian), Five Proteins, up to 24 complimentary toppings, extras and you can also order Specialty Add Ons like Gyoza, Karaage Chicken, and Steamed Bao.

For The Ramen Challenged picking things is easy but not dummy proof. It is possible to pick not so great choices…………such as- Karaage Chicken is breaded chicken and would be better suited to go with a rice plate than with a Ramen Bowl. It might be best to add on toppings that give great flavors. Toppings you might consider would be Green Onions, Shiitake Mushrooms, Togatashi Powder, Nori and Spicy Miso Paste. Your Taste may differ from mine but I think it’s essential to add on the Seasoned Soft Boiled Egg because these eggs are really special. It can take a day to prepare these seasoned soft boiled eggs and they add other flavors and interest to Ramen.

Then you pay at the end of the counter and open kitchen. You take a number and seat yourself. They offer a variety of seating choices, traditional tables, some 1/2 bench seating and a few walled cubical seating so you can dine with your lap top.

We soon get our Ramen Bowls delivered to us by the Ramen Chef.

We ordered different Ramen Bowls but they came out looking very similar. I really like the Ramen Noodles. They have more texture and chewiness than Italian Noodles. I thought the vegetarian broth was good until I added the spicy miso paste and then it was VERY GOOD. Lots of flavors going on. For my protein I picked the Teriyaki Chicken. It wasn’t the typical sweet tasting Teriyaki you might get at most American/Chinese Restaurants this chicken was delicious with a tasty char flavor and they gave me a good amount of it…..However my husband got pork as his protein and although it was very GOOD PORK he only received one paper thin slice of it in his bowl unlike the good amount of tasty chicken I received. I don’t know if they gave me extra noodles. I know my bowl was JAM PACKED so much I had trouble getting the noodles out at first. I know half way threw I was out of stomach room and I came in very hungry.

We also shared a Specialty, The Karaage Chicken. It’s Japanese Style Breaded Chicken that very tasty and a yummy Sriracha Mayonnaise is served with it.

This is very casual dining here at Ramen Hood. You clear your own plates and trash after you finish. Just like fast food style nobody ask you how things were or thanks you for coming.  Although Ramen Hood is fast food style in service the food is full service in taste for sure.

I would say Ramen Hood is Worth a Fork!

Worth a Fork!

www.Ramen-Hood.com

Every FORKING THING is subject to change and YOUR experience May or May NOT differ.

The Forking Truth

Betha’s El Sabor De Los Mochis is a Mexican Restaurant that serves up many Mexican favorites such as Mariscos ( ceviche, whole fish, marlin tacos), Tacos, Pozole (Hominy Meat Stew), Albondigas de Cameron (shrimp meatball soup), Breakfast, Burros, Menudo (tripe soup) and more!

This isn’t a fancy place but everything looks new and clean.

They started us off with fresh made chips and a very flavorful spicy hot salsa.

While we wait for our order a Mexican Game show is playing on the TV where people suddenly disappear and fall threw the floor depending on what their package reveals. Wow..how surprising…….odd but funny…….

Today I decided to try the Marlin Tacos because one of my favorite tacos I eat when I’ve visited  Mexico was a smoked marlin taco.  I haven’t found many Mexican Restaurants that offer the Smoked Marlin Taco. This is only the second restaurant in Metro Phoenix where I’ve found smoked Marlin Tacos.

The Marlin Taco here is good but very different than the smoked Marlin Tacos I had in Mexico.

This Smoked Marlin Taco starts off with a really great grilled house made (what taste like white corn) tortilla. I think the fresh made tortilla actually taste better than the tortillas I ate in Mexico. The Marlin here is all chopped with a texture similar to packaged tuna fish. The Marlin is very mild and sweet tasting it also has so little smoke to it  that neither me or my husband can taste the smoke. I do taste a fresh lively salsa in it and a mild melty cheese and it has a nice crunch from cabbage. This taco is almost like eating something that’s tastier and better than a quesadilla. This Taco is very unique.. The Cheese with fish seems sort of odd but this marlin is so sweet and neutral that it works…….I’ve never had one like this anywhere. It’s also larger than I was expecting….after all they were only $4.00 each…I thought they’d be smaller.

My husband started with a Cabeza Taco ($2.00).

The beef was tender and developed with flavors. A squirt of lime and a small amount of salsa makes this a tasty treat.

Then our meals arrive and I’m full but I try things anyway.

WOWWEE! This restaurant serves the BIGGEST Chiles Relleno in the whole world! Oh my gosh….The Mexican tomato sauce is nicely seasoned and is very good. The batter is the lightest I’ve ever had on a Chile Relleno inside is a big river of lots of melty mild cheese. My husband liked both the rice and beans. I thought the rice had nice seasonings but for me the rice was too mushy…..But that is the charm of home style cooking….Just like Mom used to make.  My husband said with the soft texture of the rice goes better with the beans that way………….to each his own…….

My husband tried the Chicken Enchiladas with Rojas and Verdes.

The Chicken inside the enchiladas was fresh, tender and developed with flavors. Sauces were both flavorful too. For me the Green Sauce had more bite to it….I liked it more than the red but both were good.

The service was friendly and welcoming. Sauces were very good. Beef and Chicken were fresh, prepared tender and both were developed with flavors. the House made Tortillas were excellent. The menu is intriguing and there’s a lot more to try!

What we tried today was Worth a Fork!

Worth a Fork!

No website but you can find Bertha’s El Sabor De Los Mochis on Facebook.

EVERY THING EVER WRITTEN about any restaurant is SUBJECT to CHANGE and your experience may or may not differ.

The Forking Truth

Confluence is a small casual restaurant that serves upscale, elevated modern cuisine. This photo might look familiar and that is because Confluence is the former location of Cafe Bink. There’s a fresh new paint job and new modern fixtures. They offer lunch and dinner indoors or outdoors with mountain views.

A sort of new but familiar opening. The Chef and Owners are Chef Brandon and his wife who have worked for Chef Binkley for many years. There’s a lot of locally sourced offerings and some that are exotic too on the menus such as finger limes and white flesh salmon this week.

Dinner is meant for dining and plates are smaller and are meant to be enjoyed in multiple courses. Confluence offers a quality wine menu and glasses are generous pours.

They started us off with hot from the oven herbed focaccia bread with quality oil embellished with some vinegar..

We started with the Farm Egg with Farro, Cured Red Pepper Yolk, Brown Butter Crumbs and Grilled Leeks.

This is a very unique plate and is an interesting beginning. For me this dish runs too high with salt ( because the red pepper yolk is cured in salt) but for my husband it is just right.

For dinner I had the Red Snapper with Cucumber, Grapes, Flowers, Lentils, Fennel and Calabrain Chili.

WOW! This plate was extraordinary!

There are multitudes of perfect flavors going on here!

The fish is stunning, perfect light and flaky.

The skin has several different seasons but nothing is overpowering and this is the FORKING CRISPIEST Fish Skin I EVER HAD ANYWHERE! It is hard and crunchy like really crisp kettle chips.

This all rests in a masterfully prepared delicious broth with the most careful application of Calabrian Chili.

Next to the fish is a ring of fennel……I don’t know how they prepared this fennel but they zapped it with some kind of magic that makes it taste much better than normal fennel.

This ring of this amazing fennel contains well seasoned chewy beluga lentils with some embellishments of flowers, grapes, fresh herbs and crunchy cucumber.

This plate was Forking Awesome and it exceeded my expectations.

My Husband got the Duck.

My husband said that this was really good Duck.

I won’t eat a duck so we have to take my husband’s comment that this was really good duck. I note he really meant what he said….”Really Good Duck!” This plate was made of a seared breast, pastrami, a braised leg, cherries and melon.

Next we both shared the Caramelized White Chocolate Mousse.

It was a journey and adventure of textures and flavors that wasn’t too sweet. Mousses had this very delicate moist light as air texture. The plate was embellished with a caramelized topped fresh banana, macadamia nuts and banana bread.

That was my first taste at Confluence.

I’d say Confluence is Worth a Fork!

Worth a Fork!

www.RestaurantConfluence.com

Everything is SUBJECT TO CHANGE and your experience may or may NOT differ.

The Forking Truth

Zinc Bistro is a French Style Restaurant located in the Kierland Commons Shopping Center in Scottsdale Arizona. They offer a quaint little restaurant that looks like it’s been here for decades. Everything looks very old fashioned and formal. There’s a tin ceiling, some antiques, old fashioned fixtures.

Zinc Bistro also offers outdoor dining as well. The patio sort of wraps around the building and there is a sort of inside partial patio that’s relaxing to dine in.

I’ve been here several times mostly for dinner and almost everything was OUTSTANDING!

These are just some of the previous foods we enjoyed at Zinc Bistro.

Vichyssoise

Confit Lamb Shank

Scottish Salmon

Cannelles de Bordeaux

Jidori Chicken

Hazelnut Toffee Chocolate Torte

Kale Salad

Foie Gras Raviolis in Consomme

Souffle

These were all exquisite!

Today we decided to try Lunch at Zinc Bistro.

I went with the Curry Chicken Salad Sandwich.

My Sandwich is on pumpernickel bread.  This pumpernickel is a style that I am not familiar with but it reminds me of those molasses dark breads that certain steak houses serve. I do note they gave me a generous  portion of Curry Flavored Chicken Salad…It seemed very fresh and was full of tender chunks of chicken. This salad was embellished with a couple of sherried raisins and the sandwich ran on the sweet side. I can’t help to wonder why there’s a sticky brown spill down my plate? The brown spill doesn’t look appetizing to me. It looks like something horrific you might see in a gas station rest room.

I was looking at my old photos and I noticed I had this very same sandwich a few years ago at the Zinc Bistro airport location.

They might prepare the sandwich different now but the sandwich a had a few years back from the Zinc Bistro Airport location seemed more detailed. I do remember at the time that I really liked this sandwich from the airport location.  Or maybe it just tasted better without a brown drip down the plate.

On this visit my husband tried the Brisket Pastrami Sandwich.

It was a smaller sandwich made with high quality ingredients. My husband said the bread was good and the stock was very good full favored of beef. When he opened the sandwich I saw that it  had very little filling so I didn’t try any. My husband said the brisket had very little traditional pastrami flavor and when he dunked the sandwich he didn’t taste pastrami at all because it only tasted like beef. The sandwich also contained a small amount of high quality cheese and a thick slice of heirloom tomato. Although each and every ingredient in the sandwich was indeed quality…we both thought……..$16.00 was a lot for such a small sandwich that contained much less than a weight watcher’s allotment.

Most of the dinners we had here at Zinc Bistro were outstanding or even better than outstanding……but lunch…..I’m not feeling the same at this moment. Maybe it’s just me….? Perhaps the lunch menu offers better choices that I didn’t try?

I’d say Dinners at Zinc Bistro are worth a Fork!

www.ZincBistroAZ.com

EVERY FORKING THING is subject to change and YOUR experience may or may not differ.

The Forking Truth

Pomo Pizzeria has three locations in Metro Phoenix Arizona. They are most well known for serving Certified Neapolitan Pizzas made with high quality ingredients. Pomo also offers appetizers, charcuterie, soups, salads, handmade pastas, seasonal items and the most AMAZING house made gelato.

This restaurant has a beautiful modern decor. You can view the imported Italian Wood burning oven that cooks your pizzas at 905 degrees F. They also offer some retail Italian dry goods for sale. This location of Pomo offers a variety of seating choices that are indoors and out.

We decided to share the Fregula Salad with Chicken off the Summer Menu.

Fregula are small round shaped tiny pasta that are similar to Israeli Couscous. This sort of pasta was invented to take the place of rice when there was a rice shortage long ago. Other ingredients in this salad are grilled zucchini, grilled eggplant, roasted bell peppers, creamy avocado, arugula, sweet grape tomatoes, wrinkly black olives, Pecorino Romano and added grilled chicken. We were very pleased and impressed with this salad. The chicken was moist and had a delicious flavor to it. The ingredients just seemed like they were held together with mostly just olive oil but somehow everything was delicious and very flavorful together. It was barely touched but had a lot going on with it. This might be the most delicious salad I ate this year!

The Food Critic of the Arizona Republic (Dominic Armato) recently wrote about his latest “Killer Dish,” a Focaccia like no other I ever heard of so I had to try it. (if you are a local you need to know this special focaccia is only served at Scottsdale) This Focaccia Di Recco is super flat and paper thin crisp dough. It’s like if you had a big flour tortilla and carefully split it in half so it was even thinner. But this Ligurian Style Focaccia is fresh made yeast free dough with a different texture and has a melty cheesy stracchino cheese middle. The thin dough gets crisp and sort of bubbly in different parts. It sort of seems like it was fried. It’s a $2.00 add on option to get warm local honey so you can drizzle this on your Focaccia. A little bit adds interest and a different sensation.

This is really great! It seems so light with crisp parts and other parts that almost seem grilled but aren’t. It’s like an Italian Cheese Crisp but has a rich thin pull-ee center. I think it’s even better with just a very small amount of the warmed local honey.

From previous visits at this location-

And DON’T even think about leaving without trying the BEST GELATO in Metro Phoenix. I highly recommend the signature and namesake flavor called Luna. Luna Gelateria is located in Pomo Pizzeria. The Gelato is fresh made daily with state of the art imported Italian machinery.

Pomo Pizzeria in Scottsdale AZ is Worth a Fork!

Worth a Fork!

www.PomoPizzeria.com

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

The Forking Truth

Mowry & Cotton is a Modern American Restaurant located in the Phoenician Resort and Spa in Scottsdale Arizona. The atmosphere is warm with wood trim, hanging fixtures and walls filled with lots of growlers.

Indoor and outdoor seating is available.

We started with a Mushroom Flatbread.

2 pieces have been removed

The Flatbread is made of Mushrooms , melted cheese, apricot, scallions and is sparingly laced with horseradish. The flatbread is light, thin and crispy with just enough toppings and is very tasty.

We also shared a Salad.

The Salad is very large with lots of peppery arugula. It’s full of sweet cherries, creamy goat cheese and chewy granola.

For dinner I had the Salmon.

The fish was prepared to a perfect medium. It seemed like it was slow cooked or sous vide. The fish was like butter in the mouth and it did seem buttered and carefully seasoned. The crisp edges did add a nice contrast to the melt in your mouth fish.The skin wasn’t as crisp as I would like but I usually remove the skin anyway. Around the plate looked like a galaxy of tasty pickled mustard seeds, pistachio a little grapefruit and some grilled lettuce. As pretty as this dish I do note that this is a lighter dinner and the appetizers were necessary. There’s not much here but fish and mustard seeds.

My husband had the 1/2 Pheasant.

It looked like a stunning platter of broccolini, onions, almonds, smoked blood orange and cherries. The was a very unique platter that you won’t find anywhere else.

Service was very welcoming, professional and efficient.

For the Summer of 2018 Mowry & Cotton is running multiple summer specials that can save you a great deal of money off your dining check.

All the food was good. Nice atmosphere…….and outstanding service.

Mowry & Cotton – Worth a Fork!

Worth a Fork!

www.MowryandCotton.com

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

Food we had at Mowry & Cotton from a previous visit.

The Forking Truth

I went to a small Italian Restaurant located in a Strip Mall somewhere in Metro Phoenix Arizona.  Since this is a newly opened small family owned restaurant I don’t feel the need to mention the name of the restaurant. This restaurant serves up some of the usual Italian favorites and also offer some unique items you don’t see everyday…..Such as…… A ravioli of the day, Chicken, Sausage, Beans and Greens, Grilled Chicken with lemon and mint, Brooklyn Thin Pizza and Long Island Grandma Pizza. That all sounds really delicious and a little different than the usual.

This restaurant is just big enough to have a bar and a patio.

The light fixtures are mixer attachments.

We started off with an Italian Salad of Arugula, Spinach, Sun-dried Tomatoes, Artichokes and Hot Red Peppers.

It was dressed with the lightest amount of oil.

We splurged and also tried some garlic knots.

Each knot is almost like eating a slice of pizza. They have a nice chewy texture and are well seasoned with LOTS of Cheese! Mozzarella and Grated Cheese. The sauce is tasty too! I need to stop at one but my mouth wants to eat more. All the fresh garlic, herbs, sauce and cheese is delicious.

For the most part everything is great enough…until now.

Then dinner arrives. I ordered the Grilled Chicken with Lemon and Mint over Sautéed Spinach.

While the generous amount of Chicken was prepared reasonably well and did indeed have tasty grill marks………The rest of it didn’t meet my expectations.

The over-cooked spinach was in a state of decomposing and a mourner’s blessing was appropriate. The X- spinach is at rest on my plate and is also mixed with over-cooked droopy melted arugula (that might have been also on it’s way to knock on heaven’s door) that just doesn’t taste well cooked together……… I hate to knit pick but I have to add that the cook was allergic to lemon and mint because they weren’t added to my dish…..However  It taste like they used parsley.  It might have been wrong that I didn’t bring this to the owner’s attention but my husband complained about his plate so I didn’t want to also complain. That’s just too much complaining.

My husband got the Chicken, Sausage, Beans and Greens that was suppose to be in garlic parm sauce. Does THIS look like garlic parm sauce?…….it wasn’t…My GOD…any sighted individual can see this dish isn’t in a garlic parm sauce. The sauce in this dish tasted like the same vegetable broth from my dish. Wouldn’t you know that the sauce wasn’t the biggest problem here so we forgot about it….and let that one get away like a surprise fart.  The plate did indeed contain chicken, sausage and spinach.

I do note for all of you that don’t know…..Italian Bean and Green dishes are made with bitter greens and not a sweet green like spinach….

But the biggest disappointment  with this plate was that we didn’t get the beans that this dish was suppose to contain and we brought this to the attention of the owner that served us.  The owner apologized and  brought him out some warmed up beans. (we don’t know for sure but the beans seemed like fresh drained  from a can………Oh Joy!. Maybe most of the people reading this would not know that this is not at all to an example of how this traditional Italian dish should be prepared.

Down below is Broccoli Rabe with Cannelloni Beans from www.Food52.com ……..This is an example of the type of dish we were expecting.

www.Food52.com

I happened to notice that the cooks that were working in this restaurant were obviously not Italian and obviously weren’t trained in preparing Italian Foods. I also noticed that the cooks didn’t speak English so it might be a possibility that they can’t read the recipes. Maybe that is the reasons for some of the problems in these dishes….?

What got me is that it was the owner that served us…..She didn’t have a clue that anything was wrong with the food she served us. Even servers working for other people (if they are good servers) glance at the food they serve and make sure it’s correct.

Chances are that it is a possibility that at least half the people out there will not have a clue that anything is wrong with food like this.

On the positive side I do note the pizzas from this establishment looked delicious so maybe that’s the sweet spot here.

The Forking Truth is that Sometimes Restaurant Owners are just Restauranteurs and have NOTHING to do with the food.

EVERY FORKING THING is subject to change and your experience may or may not differ.

The Forking Truth

Pulling in by the valet

Elements Restaurant is located at the Sanctuary Camelback Mountain Resort and Spa in the Paradise Valley part of Scottsdale Arizona. The executive chef is Celebrity Chef Beau Macmillan who has been showing up on various Food Network TV Shows for many years now. The food that is served at Elements is Seasonal Asian Inspired American Food. The menu changes regularly.

Upon arrival you stop at the valet. You are only steps away from Camelback Mountain but you are a lot closer to Elements….I recommend if you are hungry to go to Elements.

Here’s the lobby between the Elements Restaurant and the Jade Bar.

Elements offers formal modern dining rooms with stunning picturesque views of beautiful Paradise Valley.

This was the view from my table. It’s just the beginning of monsoon season and we were having a very rare June Rain Today so the outdoor patio was empty.

We ordered and soon someone starts us with hot crusty chewy sourdough bread and sweet butter that’s embellished with crushed seaweed and sea salt.

The combination is appetizing and resistance is futile.

The salt and pepper on the table appears to be fresh ground and is displayed in a Ying and Yang Plate.

I went with the recommended Tea Brined Fried Chicken Thighs.

My plate is bright and colorful. Everything looks scrumptious! I have the most moist tender chicken you can imagine. It has this incredibly light textured and crisp batter coating that seems free of oil.. Underneath is a flavored oil and a sauce with gingery Asian Flavors. The sauce is  mild and a bit sweet but the flavors are delicious. My plate also contained pickled watermelon that was light and sort of was a break that cut the rich parts of this dish. This plate also contained sprouts, shreds of carrots and fried green beans. In the center of the plate is this scallion sticky rice that is unexpectedly delicious.  This rice has a firm but chewy texture similar to risotto. The rice is almost creamy but what makes it special are those sauces underneath that make it super scrumptious! There are delicious flavors going on here.  As you can see it’s a very large portion. I would have had two meals if it didn’t taste so great AND IF I didn’t share……….

My husband tried the Feature of the Day….it was a Beef Tenderloin in hoisin and five spice with green onion sticky rice, celery, charred cauliflower and peanuts.

The beef seemed like a high quality and was tender like butter with flavors that were delicious. I do note that this plate was smaller in size compared to the Tea Brined Chicken Thighs. For me it would be enough food though.

The dessert menu sounded too great to turn down. My favorite dessert was on the menu so we tried a Lemon Meringue Pie.

It’s a little different with toasted coconut and a coconut brown butter crust.

Ummmmm It’s really great…….The meringue is good as sometimes meringue can have an unpleasant egg white taste.  The lemon curd has the correct amount of sweetness and tart lemon flavor. The crust is delicious and is good enough to be make into some kind of biscuit or cookie. It is way too thick (maybe 3/4 inch on the bottom) so I couldn’t eat much of it but flavor wise is was unusually delicious.

Our server was helpful and made good suggestions for us. She was also efficient and other members of the staff also checked on us.

I’d say Elements at Sanctuary at Camelback Mountain is Worth a Fork!

Worth a Fork!

www.SanctuaryCamelback.com/dining/Elements

The Forking Truth is that EVERYTHING is subject to change and your experience may or may not differ.

The Forking Truth