Seoul BBQ & Sushi is located in Phoenix Arizona. They serve a variety of Korean and Asian Foods. Seoul BBQ & Sushi is well known for serving Korean BBQ. They also offer Korean and Japanese appetizers, noodle dishes, hot pots, house specials, stews, sushi, all-you-can-eat specials and more.
Inside is very spacious with a very large dining area and bar in the front of the restaurant. Behind the bar other large dining areas are available.
They do have a patio but it is not in use.
Today we sat inside. They started us out with an assortment of side dishes called banchan (they do refill the banchan if desired).
Today we got a garlicky fresh green, something shrimpy, kimchi, caramel sweet potato, kimchi type cucumbers and radish, vegetable pancakes, Asian bean sprouts, and-
sweet spicy and delicious peanuts garnished with a few vegetables that resemble green beans. On prior visits we also got things like fish cakes, bell flowers, and potato salad.
Then we got our #9 – crispy rice sushi.
It’s deep fried sushi rice topped with spicy tuna, avocado and tasty sauces. This is a really tasty start.
For my main I got the #78 called samgye tang. (This dish takes around 45 minutes to prepare) This is the traditional Korean chicken soup for good health. I read that traditionally it is to be made with jujube instead of dates.
It’s a special Korean Chicken soup. It’s a small young chicken that is stuffed with sweet rice, dates, garlic, and ginseng. There are also some noodles made of egg and more dates. It is also served with a side of rice. I suggest to ask for a fork to tackle this one. It’s a mild not too exciting dish but it is very good and seems healthy. The sweet rice stuffing is the interesting part of the dish with the most flavors.
Today my husband got the #61 dol-pan bibimbap. (they have around three of them on the menu) It’s Korean meat or meats with vegetables, an egg, rice, and Korean hot ketchup called gouchujang, that they mix for you table side.
Here are some of the prior foods we tried from Seoul BBQ and Sushi.
side dishesbellflowe – It was very tastymiso soupa bibimbap after getting mixed upyellow croakercomplimentary vegetable pancake special with to-go orders only (this its really delicious!)to-go- side dishes called banchanto go – bulgogi (the rice is from the other dish)to go -spicy dak (chicken) bulgogito go – broiled atka mackerelto go – jalapeño bombersscallion pancakebulgogi
beef rib and tofu vegetable soup
That was a TASTE of Seoul BBQ and Sushi in Phoenix AZ.
The recipe called Honey-Mustard-Braised Radishes and Mustard Greens arrived in my inbox from Food and Wine Magazine today. I was drawn to the recipe because it sounded flavorful and I could make it work with what I had at home. I didn’t change too many things. I did add the pickled mustard seeds….Actually I added the mustard seeds because Food and Wine Magazine has the recipe on-line without the mustard seeds in the recipe. Instead of mustard greens I used baby bok choys. I also added the crispy radishes. I must note that I really didn’t think that this sauce would work out but it did….It looked like it was breaking and would never reduce or get together BUT IT DID!…………it just takes MUCH longer than written but it’s worth waiting for as it taste marvelous. My idea of a serving size might differ from your idea of a serving size. This makes between 4-6 side servings.
Ingredients for around 4 side servings
2 Tablespoons mustard seeds
2 Tablespoons pickled pepper brine (preferably home made) or substitute apple cider vinegar
1 stick unsalted butter
4 oz prepared hot horseradish
3 garlic cloves – ground to paste
2 shallots – fine chopped
1/4 cup + 2 Tablespoons white vinegar
2 Tablespoons honey
1 1/2 Tablespoons Dijon Mustard
2 cups water
12 radishes – cut in quarters
2 radishes – sliced very thin
1 lb baby bok choy – cut in half long ways
fresh crushed sea salt – to taste
fresh ground black pepper to taste
2 Tablespoons chives – chopped
neutral oil to fry the radishes with
Directions
Directions make pickled mustard seeds at least 6 hours before you make this recipe. Toast the mustard seeds on low heat for around 5 minutes. Remove seeds from pan and put in a small container or dish. Pour the brine or apple cider vinegar over the mustard seeds. Put it in the refrigerator until ready to use.
Put around an inch of oil in a sauce pot on slightly over medium heat. When the oil is hot starts frying up the radish slices until they are crisp but not burnt. They need to drain and cool on either a cooling rack or a baking sheet lined with paper towels.
In a sauce pot add the butter, horseradish, garlic, shallots, vinegar, honey, mustard, and 2 cups of water. Bring this to a simmer on medium high heat stirring occasionally. You need this to reduce to at least half. After it’s reduced to half add the radishes and cook them till fork tender (timing will differ) Mine took around 5 minutes but depending on size and freshness they might take less time. Remove the radishes when done and then add the bok choy root side down in pot. The root needs to cook around two minutes. After two minutes stir the bok choy around for a few seconds to wilt the leaves. Remove bok choy on to a platter for serving. Season with salt and pepper to taste. At this point I wanted to reduce my sauce even more so I let mine reduce more and then I put the plate together.
Bok Choy is on the platter. Add the braised radishes. Add more sauce. Finish with crisp radish slices and chives,
Butter Honey Mustard Horseradish Braised Bok Choy and Radishes with Crispy Radishes and Pickled Mustard Seeds
A special THANKS to Star Chef Grant Achatz for sharing his FORKING Amazing recipe with Food & Wine Magazine so I could come up with what I made here.
I struct GOLD when I accidentally discovered that when I made my smoked mushrooms and then fried them crispy that the mushrooms turned into something astonishingly wonderful. I found out that it is the easiest thing in the world to smoke vegetables. Most vegetables only need around 15 minutes in the smoker. I smoke some vegetables every time I smoke some fish or a pastrami….(So far that is all that I have smoked)…. To be honest I didn’t like the flavor of the smoked seafood mushroom on alder wood…..I thought that maybe if I fried it that it would taste better? I just dredged the (I used seafood mushrooms) mushrooms into cornstarch and fried them up. I had no idea the flavor and texture would change so much and turn into something shattering crisp and CRAZY delicious. Then paired the mushrooms with provolone cheese, heirloom tomatoes and something mild like eggs….or even a flatbread is just FORKING FANTABULOUS!
Harissa that you buy in a jar or tube will never taste as good as harissa that you make. There are many different styles of harissa just like there are different styles of salsa. I make really good harissa so today I thought that apricot harissa would be great on roasted carrots and it is. I made the harissa first before I made the carrots. I made way more harissa than I used but can use it later on something else. You will have maybe double the amount of harissa than you need for the recipe. Ingredients are for around 4 servings plus extra apricot harissa. I do note that the harissa will thicken as it chills.
Ingredients for around 4 servings
4 oz dried soft apricots – chopped (harissa)
1/2 teaspoon ground cumin (harissa)
1 teaspoon caraway seeds (harissa)
2 Tablespoons extra virgin olive oil (harissa)
3 garlic cloves – ground to paste (harissa)
1-2 hot red peppers – fine chopped (harissa)
1/2 lemon – just the fresh squeezed juice (harissa)
1 Tablespoon white vinegar (harissa)
1 Tablespoon tomato paste (harissa)
1/4 teaspoon ground black pepper (harissa)
1 lb carrots – peel if not organic – cut in any shape you like but cooking time will differ
4 Tablespoons apricot harissa (that you just made)
2 Tablespoons butter – melted
2 Tablespoon extra virgin olive oil
2 teaspoons cumin seeds
1/2 teaspoon salt
1/2 teaspoon Aleppo pepper
2 oz feta cheese – crumbled or cubed
1 oz pistachios – crushed
2 Tablespoons parley leaves – chopped
optional a sprinkle of Urfa Pepper for finishing
Directions
Make the apricot harissa. Blend together the apricots, cumin, caraway, 2 Tablespoons olive oil, garlic, hot peppers, lemon juice, vinegar, tomato paste and black pepper.
Set oven to 450 degrees F.
In a large bowl combine 4 Tablespoons of the apricot harissa, butter, 2 Tablespoons olive oil, cumin seeds, salt, and Aleppo pepper. Mix well and now toss the carrot in and mix well. This gets spread out on a baking sheet. Timing will differ because the size of your carrots will be different from mine. Your carrots will probably take between 15-30 minutes. My carrots were very large and I put mine in for 15 minutes and they were still a little hard so I then covered the pan after 15 minutes and mine needed another 15 minutes. Yours might need less unless you Got big old carrots like mine.
In a small bowl mix together the feta, pistachios and parsley.
Pull them out when the carrots are fork tender. Top them with the feta mixture. If you have Urfa Pepper top them with a little bit of that too.
Roasted Carrots with Apricot Harissa Feta Cheese and Pistachios
The Harbor Seafood Buffet is located in Phoenix Arizona. They are located in the Metro Center Parking lot by where the Metro Center Mall used to be. They offer over a hundred different food items for you to try. Prices are reasonable.
Why go to a buffet?
It’s kind of nice to stroll around picking up food to graze on just like you are at a food festival.
It’s nice that you pay a set price and all that food is ready waiting for you.
Sometimes you just need something different. Sometimes you just need that element of surprise.
Sometimes you just don’t want to spend much….You can get a few appetizers, a salad, some hot foods and dessert and then some for a low set price.
It’s squeaky shiny clean when you walk in. You almost need sunglasses.
I came in just as they opened to get the freshest experience possible.
They have lots of seating. Pictured above is only a fraction of all the seating they have.
Now lets walk around and see only some of the offerings.
On my visit I thought the best chicken dish that I tried was the teriyaki chicken. It was moist, flavorful and nicely charred. (no guarantees it’s the same three hours later or tomorrow) To the left is a ham and to the right are mussels.
I picked up the bun marked Zhong zi…..Inside was rice mixed with sweet tasting squash. I like the texture of the steamed buns. It seemed almost like meringue mixed with pizza dough but I know it isn’t. Oh and they did have pizza on the buffet too!
My husband was very brave and tried an oyster and a shrimp. He said that the oyster didn’t taste fresh and I didn’t ask about the shrimp????
Neither of us felt like pigging out on the Pig Feet.
The green beans were very fresh and tender crisp with some mild garlic. We both really liked the bok choy too. Next to the bok choy were mushrooms. These three pans were good. It’s always nice to get nicely prepared fresh vegetables with your meal.
They had corn on the cob and beef ribs. Neither of us tried but they look ok.
They brought back the typical salad bar with puddings, jello, grapes, canned and fresh fruits, mayo based salads………..
The other end of the salad bar with many sauces and dressings.
Forgot to photo the sushi and sashimi. I tried a salmon sushi, a tuna sushi and a fried sushi and a salmon sashimi. On my visit everything except the tuna was much better than I expected. The salmon was actually good and better than from some sushi restaurants. Only the tuna tasted like buffet sushi tuna…(like not good to me)….. Some of the sushi didn’t have signs naming what it was….
Off the buffet I tried some flounder with scallions that could have used some sauce or flavor but the fish seemed freshly prepared and was moist and tender. Another highlight were the chicken meatballs. They are pictured below in the upper middle pan. They were moist and flavorful today….Further down it seemed they they had a million fried offerings like onion rings, fries, chicken nuggets, fried fish, and many other things.
Thee chicken (lower left on skewers) was a little dry today. Apple pie (lower middle) had raw dough on the bottoms.
Finished up with fresh sweet strawberries. They did have some baked goods but I passed on them. Oddly next to the baked goods they had a steak to carve. I think I saw a stir fry station or Mongolian grill there too! But gosh how much food can a person eat?
That was my trip to the Harbor Seafood Super Buffet in Phoenix AZ.
I would say Harbor Seafood Super Buffet is …….
Worth a Try! *******I wouldn’t drive across town for this but on the other hand it is a good value if you pick the right pans to try.
The Italian Daughter Restaurant is an Italian restaurant by the daughter (Melissa) of award winning and well known restauranteur Tomaso Maggiore. This restaurant is a tribute to her father. This Italian Restaurant offers a varied menu for what you are in the mood for. They offer chicken, short ribs, veal, sausage, fish, Italian burgers, weekend veal osso buco, hand made pastas, sharing boards and nightly live piano music.
bar area
They have a bar area.
part of dining area with mostly high tops
Part of the dining room near the piano is mostly high tops. They also have a lovely father and daughter photo on the wall.
patio
They do offer some patio seating.
part of dining room
The wall reads, “Whatever is happening in your life, always remember to enjoy the table….be it yours or ours.”
part of dining room
They started us off with a basket of bread with herbed butter.
We shared the caesar salad served in a crispy parmigiana basket.
The romaine was fresh and crisp. The dressing tasted house made but was on the milder side of caesar. The fresh made buttery croutons were especially good and the parmigiano basket was a unique extra special touch. Fresh crushed black pepper is on every table for seasoning.
Today I tried the pan seared salmon with bourbon mustard glaze and whipped potatoes.
The potatoes are so smooth and buttery. The broccolini is a perfect tender crisp. under the broccolini is very nice extra fancy carrots of three different colors. The fish is moist and is a large portion. The sauce is unique but tasty. It does have sweetness to it.
My husband had the weekend veal osso buco.
He said it was tender and infused with delicious flavors. He also said that the saffron risotto was better than most risotto that you get out. He said that this was really GREAT!
We tried dessert. Our server highly recommended the cannoli pizza cioccolato so we went with that.
This is a made to order chocolate dough with lots of cannoli cream, berries and Nutella. This dessert is much larger than it looks. This can feed a family.
I noticed that with one dish on the menu is to honor the owners late father….. They donate 100% to the Tomaso Maggiore Culinary Education Scholarship. (since my visit the has had added shrimp to it)
The Italian Daughter Restaurant in Scottsdale is Worth a Fork!
Worth A Fork!
www.TheItalianDaughter.com
Everything is subject to change. We visited a couple of times since and the menu differed some on each visit but everything was very good.
We enjoyed our first visit so we went back for a second visit. There were slight changes to the menu on our second visit. Another change was that the bread came with regular butter and herbed oil this time instead of just herbed butter.
On our third visit we received tapenade instead of oil and butter with the bread.
This time we tried the Sicilian Trio. It was an arancini (short rib stuffed saffron laced rice crochet), caponata, and stuffed squash blossoms. ( a tasty start).
On another visit we tried the Italian sharing board with brie and apple, fig and prosciutto, pepper, goat cheese, and pine nuts, and wild mushroom, taleggio, and fontina.
My dinner was the fish of the day….barramundi.
WOW! This was MUCH BETTER than the salmon I had last time….don’t get me wrong…that salmon was good but this barramundi was masterfully prepared with a shattering crisp skin that stayed crisp and very tender mild, moist fish flesh. My waiter didn’t know that this special came with shrimp so I removed them and my husband ate one and my dogs latter ate the other one. My husband said that the shrimp was prepared perfect….I’m generally not a pasta person but this spaghetti was particularly great tasting with the perfect amount of crushed red pepper white wine lemon fish sauce. For me it was really great.
My husband had the chicken and sausage scarpariecco this time.
He said that this was unusually moist flavorful chicken and the sausage was good but slightly overcooked today.
On another visit I had the fish of the day halibut in a lemon caper sauce with Israeli couscous and fresh vegetables.
It was perfect!
My husband had the osso buco again.
He really enjoyed it. He said it is one of the best osso buco that he has ever had.
I took home a slice of lemoncello cake. It was really great I think anyone would like it. It seemed light and was lemony and was very moist. A little white chocolate shaving and some berries accented the cake.
On another visit we got what they called the secret dessert of the day….a spumoni.
This is one of those recipes where I got the idea from a chef on the internet but his recipe didn’t work out at all so I had to figure out on how to make it because it did sound interesting to me. I figure that much of the recipe was missing because I had to figure out a lot and I had to change almost everything including the meringues. But in the end meringues are GENIUS and do taste marvelously GREAT on bok choy with black bean sauce. I think the meringues are actually better if you break them up over the bok choy and sauce……Ingredients for around 4 servings. (you might end up with more meringues than you need but they stay fresh for a long time.)
Ingredients for around 4 servings
2 egg whites
2 Tablespoons sugar
1 Tablespoon soy sauce
1/3 teaspoon granulated ginger
1 1/2 lbs bok choy (I got three in my bag) – cut in half long ways
1 teaspoon sesame oil
1 teaspoon peanut oil
1 garlic clove – ground to paste
1/2 teaspoon granulated ginger (fresh is better here butI didn’t have any)
2 Tablespoons black bean sauce
1 Tablespoon sherry
1/4 cup scallions (to finish)
Optional mushrooms (around 5 ounces go well with bok choy and these flavors)
Directions
Preheat oven to 185 degrees F.
Use silicon lined baking sheets.
Whip egg whites to firm peaks. Whip in sugar. Slowly stir in soy sauce and ginger. Give it a little whip if it needs it. Put mixture in a pastry bag and squeeze out little mounds until you are out of mixture. (they spread slightly so leave a little room). They stay in oven till crisp. Timing will differ because size will differ. This will take maybe one hour – 1 1/2 hours.
Fill a sauce pot with water around three quarters high and add a teaspoon of sesame oil. Bring this to a medium boil. Carefully place the bok choy in bulb sides down into the water and let it cook around 2 minutes. Shut off heat and dip the leaves in so they cook slightly. Then remove the bok choy from the water and drain. Put the bok choy in a serving dish. Put to the side. Dump the water out of the pot.
(cook mushrooms if you are adding optional mushrooms)
The pot is still hot so just use it to whip up the sauce. Add a teaspoon of peanut oil. Then add the ginger, garlic, black bean sauce, and sherry. Pour it over the bok choy. Add Meringues and scallions.
Bok Choy in Black Bean Sauce with Ginger Soy Meringue
I was reading about Cabbage Tacos with Celeriac and date barbecue sauce by Yotam Ottolenghi. I was very intrigued and wanted to do his recipe. I thought I was reading a story about that dish but found out that I was just reading an ad for the Flavor Cookbook by Yotam Ottolenghi. That recipe is not (as of yet) posted anywhere on the internet. I had some Brussels sprouts that I had to cook so I thought that the sauces and seasonings from the Ottolenghi recipe would be delicious with Brussels sprouts and they are. My GOSH they really are darn scrumptious! I don’t have the Flavor Cookbook (yet….) But I was able to find the ingredients for the Yotam Ottolenghi recipe from an on-line recipe grocery shopping site that I found by accident. I figured out something a little different but close to his recipe so I must give Yotam Ottolenghi some credit for this amazing recipe. My idea of serving size might differ from your idea of serving size.
Ingredients for around 4 servings
1 pound brussels sprouts – cut in half
canola oil to fry Brussels sprouts
sea salt – to taste
ground black pepper to taste
1 teaspoon canola oil
1 shallot fine chopped
2 garlic cloves – ground to paste
1/4 teaspoon red chili flakes
2 ounces balsamic vinegar
1/4 teaspoon smoked paprika
1/2 teaspoon ground cumin
4 ounces dates – chopped
3 Tablespoons black garlic
3 ounces water (maybe a little more)
1/2 cup extra virgin olive oil
2 red chillies – chopped
1 teaspoon ground coriander
2 teaspoons chives – chopped
1/2 cup feta cheese – crumbled or cubed
Directions
Make the black garlic date bbq sauce.
In a fry pan on medium high heat add about a teaspoon of canola oil. When it is hot add the shallot and cook till soft. Then add the garlic, chili flakes, vinegar, smoked paprika, cumin, dates and water. Cook briefly. Take off heat and add the black garlic. Blend this up and add some water to get to the right consistency. Put to the side.
Make the seasoned oil. Blend together the olive oil, red chillies, coriander and chives. Pour this over your crumbled feta cheese and put to the side.
Fry up your Brussels sprouts. Put around a quarter inch of canola oil in your fry pan and put the heat on medium high. When the oil seems hot put the Brussels sprouts into the pan cut side down. Fry them till they have some color on them. Put them on a baking sheet that is lined with paper towels.
Plate it out and serve. Brussels sprouts topped with the seasoned feta cheese and spoon on some black garlic date bbq sauce.
Brussels Sprouts with Black Garlic Date BBQ Sauce and Seasoned Feta Cheese
Enjoy!
A Special THANKS!!!! To Yotam Ottolenghi for his recipe for this inspiration.
Dining out with dogs is just a “FLUFF” story about dining out with my dogs. It all sort of started when my dog Louie was diagnosed with aggressive cancer. We were told that he only had 3 or maybe up to 6 months to live. Louie was already elderly and couldn’t do a lot but he always loved to eat and also loved going out to eat so I took him out to eat as often as possible. Instead of the diagnosed 3-6 months Louie made it another 17 months. Today I took my current dogs out to eat.
There are things that you need to know about dining out with dogs. Not all restaurants with patios are dog friendly. It is always best to call a restaurant first and ask if it is ok to dine there with your dog. You never know if the patio is booked already. It is also always BEST to avoid as many other people and other dogs as possible so it is best to dine with your dog at off times. Some people hate dogs and other people can be allergic to dogs. It is also best to avoid other dogs because dogs enjoy barking at each other and this can be considered a disturbance and you might be asked to leave. Avoid as many potential problems as you can and dine out with dogs at off times.
You need to get a list from your veterinarian of food and drink to avoid giving dogs. Much of the food and drink that is yummy for you can be harmful or toxic to your furry best friend. Usually a small lean piece of meat without sauce might be a safe choice. You should also bring a water bowl so you best friend has a drink. Here in Phoenix the temperature is an issue. All dogs do have a different heat tolerance but also all dogs are less heat tolerant than people. They wear fur coats. They absorb heat up the paws and they can’t sweat. 90 F degrees and above is too hot to safely dine out with dogs. Maybe up to 90 F but only in full shade might be ok for younger healthy dogs? Hopefully you can judge your dogs needs. When there is any doubt leave your dog at home.
When you are ready to dine out with dogs you need to know that your dog (s) needs to be by your side at all times. Dogs are also not to sit on restaurant furniture. Dogs are not to eat off restaurant plates.
Our first dining out was to Banh Mi Bistro Vietnamese Eatery in North Phoenix. They specialize in serving Banh Mi baguette sandwiches and offer around a dozen different varieties. They also offer many Vietnamese favorite dishes EXCEPT FOR PHO. Today I got a chicken rice plate.
I haven’t gotten this one in a while because it is usually 2 dinners for me. But gosh that chicken is really FORKING DELICIOUS.
It’s around 8 ounces of JUICY DELICIOUS FLAVORFUL slightly charred DELICIOUS chicken. The plate comes with some pickled vegetables, lettuce, seasoned rice, egg roll, fish sauce (for dipping the chicken) and some chile sauce. This plate makes anyone with a mouth happy.
My husband got the pork rice plate. He also enjoyed it. The dogs AND MY HUSBAND helped finished off my plate because that chicken is really great. (I honestly think it’s one of the best chicken dishes around this part of town)
We always enjoy Banh Mi Bistro Vietnamese Eatery in North Phoenix.
www.BanhMiBistroAZ.com
We enjoy going to Bottega Pizzeria Ristorante in North Glendale/Arrowhead/#UpperWestSide. They serve Neapolitan Pizzas, house made pastas, Italian dishes, seasonal specials and more! They offer a nice patio with heaters, shades and misters for our comfort.
Today I got the strawberry chicken salad.
My husband got the piccante panino (imported prosciutto crudo, spicy soppressata, flor di latte, lettuce, house made spice sauce).
Dogs got to eat some of my chicken and cheese from the side salad. They were pretty excited about that.
www.BottegaRistorante.com
Next trip out was Phila-Deli in Glendale/Arrowhead/#UpperWestSide. They are a small hoagie and cheesesteak place but I like the build your own salads. (at the moment subject to change they serve these salads for $8.99. Avocado is 75cents extra).
There is plenty of chicken to share with the dogs.
They also got some beef from my husband’s cheesesteak.
We always get a filled belly from Phila-Deli.
www.PhilaDeliAZ.com
We also got to take the dogs to Cucina Tagliani in Glendale/Arrowhead/#UpperWestSide. This restaurant is an American Restaurant that offers American-Italian style food, some healthy choices, and a menu of pork ribs and New York Strips, plus more. They offer a large spacious officially licensed dog friendly patio and it usually isn’t crowded during the day.
Today I got the strawberry chicken salad and my husband got a lasagna with extra hot sausage.
This salad is refreshing on a hot day.
The dogs always enjoy eating at Cucina Tagliani’s.
www.CucinaTagliani.com
That was dining out with dogs in Metro Phoenix for April 2021. The weather is turning hot so we will have to get out early before the temperatures rise too much for Dining Out With DOGS if we can……we hope to see you next month!
The Forking TruthIn Memory of Louie 5-5-2001 – 3-3-2017
April 25th 2021 was the first celebrity chef star studded food festival at Ocotillo Restaurant in Phoenix Arizona. There was food and drinks inside for VIPS and outside for everyone else. Tickets were $100. for general admission $200 for V.I.P. admission and up to $1,000. for extra special admission.
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That was the 2021 Aaron May’s Big Boy Cook Club Cookout at Ocotillo in Phoenix AZ.
