Tag Archives: #food

My Trip to Ramen Hood in Scottsdale AZ – Worth a Fork!

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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

South West Style Hatch Chile Corn Fritters Recipe

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South West Hatch Chile Corn Fritters

Sprouts had really great corn on sale last week. Eight ears for $1.00 so yesterday I cooked up my eight ears and thought I’d make some sort of corn fritter with some of the corn. I wanted to really go with the corn flavor so I used masa corn flour. Masa is corn flour that is cooked with alkaline, it’s also known as a nixtamalzation process. It’s that yummy taste that makes corn bread taste different from corn tortillas. I wanted to spike the fritters with pepper and my freezer is still well stocked with Fire Roasted Hatch Chile Peppers so that was an obvious choice for me but you can use whatever pepper you like. These fritters came out very crispy with sweet pops of corn, corn flavors and they are spiked with Fired Roasted Hatch Chile Taste.

Ingredients for about 6 servings

2 cups corn kernels

1/2 cup masa flour (treated corn flour with that yummy taste that makes tacos and nachos taste different than corn muffins)

1/2 cup flour

1 teaspoon baking powder

1 teaspoon baking soda

2 Tablespoons unsalted butter – melted

1 hatch chile pepper – fire roasted with stem and seeds removed – hard skin rubbed off and well chopped

1/4 cup scallions – sliced thin

1/4 teaspoon cayenne pepper

pinch ground white pepper

1/2 teaspoon course sea salt

1/4 teaspoon ground annatto

1 teaspoon sugar

fresh ground sea salt to taste for finishing

fresh ground black pepper for finishing

oil for frying – I used canola

Directions

Fill a fry pan with a good amount of oil that looks like this on slightly over medium heat. You want the oil around 350 degrees F.

You want the oil to look like this when you fry. If your oil is too low the fritter will fall apart but when it’s just right the fritters quickly brown on the bottom and sides and when you see the bubbles on the top of the fritter then you turn them over.

When the fritters are brown on both sides…try to shake off the oil and let them drain on a stack of paper towels. Hit the fritters with fresh crushed sea salt and fresh ground black pepper.

I think a little bit of fresh cilantro, sliced scallions and sour cream with go well with these South West Style Fritters.

South West Style Hatch Chile Corn Fritters

Tasty! Not too Spicy with a nice corn taste and a nice crunch.

The Forking Truth

 

A little history of some Notable Historic Phoenix Arizona Salt and Pepper Shakers

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Salt and Pepper Shakers are Food Related….after all they hold salt and pepper! Here’s a little history of some Notable and Historic to Phoenix Arizona Salt and Pepper Shakers.

Pictured above are Apple Shaped Salt and Pepper Shakers that have a Bill Johnson’s Big Apple Logo of a tuxedo Apple headed person about to serve a Plate of Barbecue to someone. There is also a 3757 Van Buren Phoenix Arizona Address under the Glaze on the Ceramic Salt and Pepper Shakers.

Bill Johnson was a celebrity who was known as an actor, stuntman and radio personality. He became a restauranteur in 1956 and hosted a radio show in his restaurant. Famous guest such as Wayne Newton, Johnny Cash and Waylon Jennings were guest on his show.

Bill Johnson’s Big Apple Restaurant had a Western theme Atmosphere. The menu offered breakfast skillets, pork wings, sliders, snake bite green chili, burgers, country fried steak, burgers, a chuck wagon combo of many things, steaks, deep dish apple pies and much more.

Bill Johnson’s Big Apple Restaurants were a small local Chain in the Phoenix Area with a few locations. The last one closed in May 2015.

References

www.PhoenixNewTimes.com

www.AZCentral.com

www.localYahoo.com

Mid Century Phoenix Home Builder Staggs-Bilt built homes in Metro Phoenix from 1949 – 1973. They built around 14,000 homes. The largest clusters of the homes they built are in Westown, Northtown, Papago Parkway and New Papago Parkway. At the time these homes were considered affordable options that were smaller in size and price.  These homes were mostly one level homes with carports that were built on small lots.

Pictured above are anthropomorphic Ceramic Shakers. They look like Men in overalls that read “Happy Homer” and they hold hammers. They have house shaped Cartoon heads that are cheerful looking. They stand on small bases that read STAGGS-BILT HOMES Phoenix . Arizona.

Reference www.ArizonaReport.com by David Meek.

J.B. Bayless moved to Arizona with Food Market Experience in 1917. He started a local Food Store Chain of 18 locations. The chain was sold in 1929 and a provision of the purchased stated that J.B. Bayless would not open a competition chain for a certain number of years. After some time J.B. Bayless’s son A.J……. purchased Butcher’s stores and started his own chain of Food Markets. In the 1980’s Aj’s went bankrupted and in 1993 Aj’s was acquired by Bashas’ and then Aj’s became A.J.’s Fine Foods an Upscale grocery and Specialty Store that it is today (at the time of this writing July-2018).

The Shaker set pictured above is a two piece salt and pepper shaker set. Each shaker is rectangular in shape and sits together to form a picture of the front of a J.B. Bayless Grocery Store. It appears to be very old fashioned with an antique type car possibly with a rumble seat parked in front of J.B. Bayless. On the bottom of the fronts of the Salt and Pepper Shakers reads Country Store Phoenix, Arizona.

references

www.AFMAAZ.org

www.Wikipedia.com

Here was a little of the history of some Notable Historic Phoenix Arizona Salt and Pepper Shakers.

The Forking Truth

Waffle Falafel Recipe

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Waffle Falafel

I got this tiny Dash Grill Waffle Maker. It is only 5 inches BIG and makes one waffle at a time. Of course it’s not the best waffle maker out there and it’s hard to clean but I don’t eat many waffles so it suits my needs. The other upside to it that it’s light and tiny and takes up almost no room. As for the recipe the timing and amounts of batter will differ for all the different waffle makers out there but this is a solid waffle recipe that is falafel flavored. I would suggest to dress the waffle like you would dress a falafel stuffed pita. Middle Eastern Style Cubed Cucumber,Tomato, Parsley Salad in Lemon or Citrus Vinaigrette  and Tahini Dressing that’s fun to make. You don’t need a recipe for Tahini Dressing. It’s just tahini, lemon juice and a pinch of cumin and then you slowly add water till it looks like mayonnaise. This waffle has a perfect waffle texture but taste like a falafel. In my Dash Waffle Grill I made 11 waffles with this recipe.

Ingredients for about 11 servings.

1/2 cup flour

1/2 cup chick pea flour

2 teaspoons baking powder

1 egg – lightly beaten

2 Tablespoons extra virgin olive oil

1 cup fat free milk

1/2 teaspoon cumin

1 teaspoon coriander

2 garlic cloves grated

2 Tablespoons parsley – chopped

2 Tablespoons cilantro – chopped

1/4 cup scallions – sliced thin

1/4 teaspoon ground black pepper

1/4 teaspoon ground sea salt

non stick spray

Directions

Spray waffle grill lightly with non stick spray and let it warm up. Most waffle irons light up when they are hot. When your waffle iron is hot add batter….If you have a Dash Mini Waffle Grill you add about a Tablespoon of batter close lid and the waffle is ready in Three Minutes so set a timer for three minutes. For all other waffle irons just follow directions for a waffle batter and you should do ok.

 

Dash Mini Waffle Grill with a teaspoon

Here’s ten of the eleven waffles this recipe made.

Waffle Falafel

Breakfast just turned a little more fun with Waffle Falafels!

The Forking Truth

My Trip to Bertha’s El Sabor De Los Mochis in Phoenix AZ – Worth a Fork!

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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

First Taste at Confluence Restaurant Carefree AZ – Worth a Fork!

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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

 

Sriracha Apricot Glazed Acorn Squash with Nectarines Cherries and Almonds Recipe

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Sriracha Apricot Glazed Acorn Squash with Nectarines, Cherries and Almonds

It can be challenging to make acorn squash taste good without tons of butter, brown sugar and  cinnamon. This time I made a sriracha/apricot glaze for this acorn squash and I thought seasonal summer fruit of nectarines, cherries and almonds would go well here and they do! This dish came out overall savory but also is a little sweet with a building heat that isn’t too hot.

Ingredients for about 4 servings

1 medium – large sized acorn squash – cut in half, scoop out seeds cut each half in four wedges so you have eight

non stick spray

1 nectarine or a peach – remove pit and cut in eight wedges

16 cherries – pitted

1/3 cup apricot spread – all fruit no sugar added

3 Tablespoons sriracha – I used Shark Brand other brands have more heat and some have a metallic taste so you will want to use less if you use a different brand or to your taste.

2 Tablespoons extra virgin olive oil

1/4 teaspoon ground all spice

16 almonds – crushed well

2 Tablespoons panko bread crumbs

2 scallions cut thinly on a diagonal

Fresh ground sea salt to taste

Fresh ground black pepper to taste

Directions

Set oven to 425 degrees F.

Spray baking sheet lightly with non stick spray.

Lay the squash wedges in two rows of four.

Put a nectarine wedge inside of each squash wedge.

If you didn’t pit your cherries pit them now with a straw.

Put a cherry on each end of each nectarine wedge.

In a small bowl mix together the apricot spread with the sriracha .

Pour over squash and fruit.

Sprinkle with olive oil.

Sprinkle with allspice.

Sprinkle with almonds and panko.

Use fresh ground sea salt and pepper to taste.

Put in 425 degree F oven for about 30 minutes or until fork tender.

Sprinkle with scallions to serve.

Sriracha Apricot Glazed Acorn Squash with Nectarines, Cherries and Almonds

I think what made the flavors pop was the cherries….They just added something really great to these flavors.

The Forking Truth

 

 

The Forking Truth is that a Sandwich can’t be good unless it’s made with Decent Bread

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The Forking Truth is that a Sandwich can’t be good unless it’s prepared with decent bread. I went to this new sandwich shop located somewhere in Metro Phoenix. This is a very tiny sandwich shop with a very limited menu. They sell a few cheesteak sandwiches and a few hoagies ……….It’s a very casual little tiny place. You order at the counter and they hand you your order in a take out bag. You either take out or you can dine at one of the small tables inside.

Since this restaurant newly just opened and may or may not be working the hiccups out I don’t feel the need to mention the name of this restaurant.

Both of us were excited to try this new place because they say on their website they offer authentic Philly Cheesteaks………. Well I know an authentic Philly Cheesteak can only be purchased around Philadelphia PA but I can hope for a Philadelphia Style Steak Sandwich. I also have to wonder why they call the cold sandwiches on long rolls subs?…..In Philadelphia we call those sandwiches hoagies….

Any who-

We asked about what kind of peppers we could get with the sandwiches…The owner says all they could get were pepadews and jalapeños…. my heart sort of sank when I heard that because an authentic Philadelphia Cheesesteak always has a cherry pepper option…hot, sweet or both.

Any Ways- about the peppers…..we… FOGETTABOUDIT.

We each try a Steak Sandwich. My husband tries the large Cheesesteak.

OMG This is an extremely large sandwich and it’s stuffed with a cow! Lots of tender, flavorful sliced ribeye. It’s not chopped up like a Pat’s Steak….it’s more like grilled rib eye slices more like a Geno’s Cheesesteak. It gets cooked on the grill and put face down in the sandwich and the cheese and meat melt into the roll…… I taste some of the beef and it is remarkably tender and flavorful…….But there was one problem with this almost amazing sandwich.

It’s hard to see on my husband’s sandwich but maybe a little easier to see on my sandwich.

Small Chicken Steak Sub

I just unwrapped my Chicken Steak Sub. The roll is already deteriorating. Actually the roll is dissolving.  My sandwich is also overstuffed and falling apart. The squishy Arizona type bread is not able to cradle a Chicken Steak Sandwich. It’s like a BIG FAT Elephant was squeezed into a tiny dress made of wet paper towels. This is a Forking Mess. Everything is falling apart all over.

IT’S A SHAME…….because……..

Believe it or not that this would be a really great sandwich if it was just made with decent bread. The chicken was really so tender and so juicy…It was actually better than the thin sliced chicken you’d get in most chicken steak sandwiches. This chicken was juicy and flavorful.

Both sandwiches could have been very good sandwiches if only they were made with decent bread.

I know it’s difficult in the Phoenix Area to get decent bread….but it’s not impossible.

I can’t help but wonder if the owners tried a few of these sandwiches before opening up a restaurant and selling them?

I wish this new place the best of luck as they have tons of potential for being a great steak sandwich shop if they just find better bread.

As a slight update…..The owner is aware about the bread problem and is looking around for another source for the bread.

The Forking Truth is that a Sandwich can’t be good unless it’s made with Decent Bread.

Everything is subject to change (and here I hope it does) so your experience may or may not differ.

The Forking Truth

Avocado Harissa Recipe

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Avocado Harissa

Harrisa is a Tunisian Hot Pepper Paste made from roasted bell peppers, hot peppers, garlic, a few spices and herbs. I was thinking the flavors in Harissa would work great with avocado and they do. I mixed everything up with a fork and left some texture because that is my preference. You can think of this avocado condiment as a sort of a Tunisian Inspired Guacamole. This Avocado Harissa is good with chips, pita bread, toast, eggs, grilled meat and sandwiches. If you want to embellish it you can add a little mild creamy feta (hard to find) or goat cheese and sweet tiny tomatoes is also tasty with it.

Ingredients for about 8 servings

1/2 teaspoon ground cumin

1 teaspoon caraway seeds

3 garlic cloves – ground to paste

1 hot pepper – I used one fried serrano pepper – chopped fine (you might want more heat..more pepper)

1 lemon – just the fresh squeezed juice

2 Tablespoons white vinegar

1 lb avocado

1/4 cup scallions – sliced thin

2 Tablespoons fresh cilantro – well chopped

fresh ground sea salt to taste

fresh ground black pepper to taste

Directions

In a medium mixing bowl add cumin, caraway, garlic, hot pepper, lemon juice, vinegar and mix well.

Cut the avocados, remove pit and scape out the flesh into the bowl.Break the avocado down to your preference.

Add the scallions and cilantro.

Add fresh ground sea salt and pepper to taste.

SERVE!

Avocado Harissa

Something original and different that most people don’t know they’d like!

The Forking Truth

 

My Visit to Zinc Bistro in Scottsdale AZ

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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