Steak 44 is an upscale American Steakhouse I went too in the Arcadia section of Phoenix Arizona. From the very start of things the help was so nice to us. Someone quickly ran to the door to open it for us. The atmosphere is rich and dark. If you strain your eyes and look in the center of the next photo you might be able to see a large cleaver collection and countless bottles of wine that fills the walls.

I heard about the 4-6pm Early Menu Bar Specials so I wanted to check out Steak 44 and give it a try.  We started with large pours of Happy Hour Priced Cabernet ($8.00@). For Appetizers we split the BLT Wedge Salad and the smaller order of Panko Crusted Deviled Eggs. Within minutes someone runs over a HOT Skillet of SIX fresh baked STEAMING HOT Parmesan Herbed Dinner Rolls. (wow! I didn’t know that this was coming!)

Gee that’s a lot of bread for only two people. It’s hot and tasty…you have to eat at least one…

Then the appetizers get ran to us…..They take our silverware and make sure we have chilled silverware for the salad. Now that is upscale service!!!!

The salad was chilled till the leaves were crisp. It is actually nicer to eat with chilled silverware. It feels special….and it taste great with all that delicious blue cheese and blue cheese dressing.

After the salad I go for a Panko Crusted Devilled Egg.

These are smaller sized eggs but they are filled with lots of rich creamy filling. They taste very traditional. Sriracha Aioli is there on the side for dipping. To me it seems strange to dip a creamy egg in creamy aioli but I gave it a try anyway……You know it does taste good! It adds a nice kick and more flavors.

Between the salad, deviled eggs and hot roll I could stop eating now.

They cleared our plates and gave us new silverware again and then our $10.00 Filet Mignons arrive.

It’s a perfect size portion for me…..It looks like 4oz of meat…who knows maybe it’s 5. I have enough for me and some for my dogs. (I always bring them some food back from dining out) The meat is cooked less than the medium I asked for but I accept it anyway. The meat is flavorful and juicy. It’s tender like butter. I usually HATE crinkle cut fries but the Steak 44 Crinkle Cut Fries are very good. They have fluffy moist centers and a thin crispy exterior and arrived piping hot. They are seasoned well and taste delicious.

Service was very professional. Atmosphere was very good. Food was very good and a GREAT VALUE!!!!!!

WOO HOO! Filet Mignon and Fries for only $10.00 at Steak 44 in Phoenix AZ!

4-6pm Early Bar Menu at Steak 44 in Phoenix AZ – Was Worth a Fork!

www.Steak44.com

Every Forking Thing is subject to change and YOUR experience may or may NOT differ.

 

 

What was once a winter home built at the base of Camelback Mountain for a wealthy New Yorker is what we know of as The Royal Palms Resort and Spa. The fine dining restaurant of the resort is called T Cooks. They serve Breakfast, Daily Brunch, Dinner and a Friday, Saturday 7-10pm Snack Menu that they call a Mix Up Menu and more.

The atmosphere is very dramatic and rich with Spanish influences. There are also mature palm trees growing threw the dining room.

It was still Restaurant Week so we tried out the Restaurant  Week Menu. ($44.00@ for Three Courses Fall 2018)

They started us out with a tasty treat of Rosemary Focaccia Bread and Pesto.

My starter was the Moroccan Spiced Carrot Soup.

The soup had delicious warm flavors, sweet pops of golden raisins and a really great velvety mouth feel…….but it was painfully salty to me. But to my husband …..who has a greater love for salt than me it wasn’t too salty. So that means for 1/2 the people out there this soup is too salty but for the other half of people out there this soup might be just right……..Something happened I never experienced anywhere before……….Our server checked on us and I did tell him that the soup was salt forward for me……He said that the kitchen will make the soup less salty for me……He insisted on taking the soup back to the kitchen….A few minutes latter he came back with a thinned down soup that was indeed less salty.

My husband started with Butternut Squash Agnolotti.

The menu read brown butter sauce and sage but this was more like melted butter and parsley. The Agnolotti were similar to Ravioli with nice thin house made pasta. They were very generously  stuffed with sweetened seasoned butternut squash. This plate was almost dessert-like.

For Dinner I tried the Pan Seared Glacier Sea Bass with Spinach, Marinated Tomatoes, Beet/Bean Puree and Toasted Almonds.

The most spectacular bite of the evening for me and also my husband (who is not a fish person) was the Sea Bass. It just couldn’t be more perfect. When a fish is very fresh and cooked to perfection there is just nothing like it. It was so fresh tasting, moist and tender. It just melted in our mouths. The Almonds and Beet/Bean Puree was tasty….Tomatoes ran salt forward.

My husband had the Rosemary Thyme Grilled Petite Filet.

The platter came with excellent cheesy white grits and bacon wrapped haricot verts. The steak had nice grill marks and was prepared to request. (medium rare) For us it could have used a little salt and seasoning. (it’s possible the chef or cook misunderstood and thought we were a table that doesn’t tolerate salt since I expressed the soup was too salty for me)?????????

Our third course was dessert and so we tried one of each. The Crema Catalana and the Croissant Bread Pudding.

The Croissant Bread Pudding ran very dense and heavy….but we both enjoyed the Crema Catalana…….I might even add that the Crema Catalana (Spanish Creme Brûlée) might have been the best Creme Brûlée type dessert I’ve ever had….(and I’m not normally a person that likes this kind of dessert) It had a nice crisp thin shell that didn’t taste too burnt. The cream was rich with a really great mouth feel but what made this dish stand out was the taste. It was SCRUMPTIOUS  because it was laced with a bitter orange kind of taste that was yummolicious.

Service was attentive and friendly and welcoming.

That was my trip to T Cooks in Phoenix AZ.

Stand Outs were-

Focaccia and fresh Pesto

Pan Seared Glacier Sea Bass

White Cheddar Cheesy Grits

Crema Catalina

It should be noted that my personal taste will differ from yours. This is a lovely restaurant with amazing service and shouldn’t be overlooked.

www.TCooksPhoenix.com

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

 

The Wrigley Mansion was built by Chewing Gum Mogul William Wrigley of Wrigley’s Chewing Gum. The mansion some time latter was eventually purchased by food Mogul Geordie Hormel of the Hormel Food Corporation that is famous for packaged meats (mostly pork products) but also owns a variety of other food companies.

The Wrigley Mansion is a private club.

But for only very reasonable fees (that are donated to charity) you have options to be a member for only a day or longer with benefits towards valet parking and deep wine discounts.

The interior is charming and very detailed. An old fashioned operator’s room is located by the front door.

There are interesting rooms. Even the lady’s powder room is interesting. Actually it’s adorable!

 

A rich early modern private dining room and another dining room that gives a nod to the Hormel ownership.

The dining room is formal with crisp linens, shiny silverware and crystal clear glasses. Large windows across the room bring in lots of natural light during the day and also offer bird’s eyes views of Phoenix.

Tonight was one of the last nights of Restaurant Week with a Special Restaurant Week Menu…Three Courses for $44.00 and an option of $25.00 wine pairing. They started us off with slices of baguette and soft salted butter.

First courses were – Carpaccio with cured egg yolk and Acorn Squash Salad with pepitas, grains, blueberry yogurt and pomegranate vinaigrette.

The acorn squash salad’s greens had an unusually nice texture that I don’t often get when I eat salads. The acorn squash was nicely caramelized. The flavors all went well together.

For dinner I had the Petite Filet Mignon.

The steak had a great caramelization on it and was above a mushroomy rich sauce. Off to the side was a medley of assorted vegetables that included roasted baby carrots, asparagus and parsnip fries. The steak was prepared a little past what I asked for but it was flavorful and very moist and juicy. I was told that it was prepared in a sous vide (water oven).

My husband had the Confit Crispy Duck with Duck Leg, Duck Bacon and roasted Carrots.

He said the Duck and Duck Bacon was absolutely delicious….carrots were a bit crunchier than he likes but duck was really great…..(I won’t eat duck…..)

We made our three course dinners into four courses by sharing a dessert cheese plate and an actual dessert.

The Cheese Plate was an awesome win! A great selection of cheese with lots of fun sauces and fruits. It was also very generously sized….

We finished with Baba Rhum Cake with Pear Gelato.

It was interesting with the added micro greens….This dessert was almost savory.

Service tonight was stellar. It was just a very nice old fashioned NICE Dinner out. Great for dates and also great for dining with family.

The sign below was in the men’s room.

Near the front door is an old dictionary that’s opened up to Wrigley.

I’d say Geordie’s at Wrigley Mansion is Worth a Fork

www.WrigleyMansion.com

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

 

 

 

 

Atlas Bistro is a small but upscale modern B.Y.O.B. Bistro in South Scottsdale Arizona. Fear not about being this restaurant being booze free as they are adjacent to a very good wine store next door. Cork fees for wine are $15.00 (September 2018 pricing) BUT NO WORRIES ABOUT CORK FEES…..The wine we picked up at AZ Wine was a 2003 Legacy Red Wine at $59.00……My husband eyed it out. It’s valued at $104.00 according to www.Wine.com Don’t know if every bottle is that great of a deal but we always seem to find one. Be aware that wine in restaurants is normally double to triple the cost of bottle (most often triple). This same bottle of wine would run over $200.00 on any restaurant menu.

Atlas Bistro has a history of hiring some of the very best upcoming chefs. Many of the prior Atlas Bistro Chefs have moved on to open and also consult on some of the great restaurants of Metro Phoenix. This restaurant only holds ten tables so reservations are necessary.

For dinner they offer three course New American dinners that don’t include dessert…..but you can always add on dessert or a cheese tray if you want. ($65.00 as of September 2018…pricing subject to change (The charge this year 2018 has been greatly discounted for Restaurant Week) Altas bistro serves high quality foods that are organic, mostly locally sourced, wild caught and also the exotic. So far all the dishes I tried from Atlas Bistro were all painstakingly detailed, masterfully prepared, very exquisite and also EXCITING!

This time we started with an amuse bouche of a house made tortilla raisin mole and sauces.

Our First courses were-

Wagyu Beef Pastrami, Honey Mustard Emulsion, Shaved Relish, Pickled Mustard Seeds

Smoked Chula Swordfish, Pickled Huckleberry Gold Potato (maybe the best potato I ever tasted), Cucumber, Finger Lime (Fruit caviar), Dill, Celery Leaf and Buttermilk Dressing. Really Great! A careful gentle smoke on the fish the way I like. Never tasted swordfish like this before. They used the most special tasting potato. Celery leaf added a great flavor. Just wished they went a little heavier with the finger lime. Didn’t get enough to taste or feel the popping.

Finger lime looks like this and is one of my favorite things. It’s citrus-ee….and a little lime-ee but not sour. It got the POP in your mouth like natural Pop Rocks kind of thing…..It’s Fruit Caviar.

Finger Lime is next to impossible to find. You have to order it. I once found it at AJ’s in October a few years ago. This is how much I used on fish. It really Forking POPPED!

Sorry I didn’t mean to go off track………..

Back to Atlas Bistro.

Second Courses were-

Super CRISP Jadori Chicken Skin Cracklings, Goat Cheese Mousse, Romaine Stems, Honey Poached Cranberries, Rosemary and Cranberry Jam. This was the most FORKING Upscale Chip and Dip Plate ever!

Here’s Pork Sausage Vindaloo. Tomato Conserva, Pickled Onions, Cilantro, Mamra Puffed Rice, Kashmiri Chili and Sauce Vindaloo. This plate is very detailed….with great flavors.

Third Courses were-

Have a better look at this whimsical plate!

Carrot Gnocchi (the yellow that looks like chunks of carrots), Gold Lentil Meatball, Artichoke, Melted Leeks, Fried Broccoli, Leek Puree and Seascape Cheese. Eye Catching plate full of beautiful colors and all very good flavors. It’s just a Leek but the leek was the most amazing delicious leek I’ve ever tasted and really did melt in my mouth. The Golden Lentil Meatball was made like a very good fluffy falafel….really super fluffy, light, seemed free of oil with a nice thin crispy exterior. The Fried Crispy Broccoli florets were nice, crispy and added that deeper flavor the plate needed. The Carrot Gnocchi had a nice Carrot flavor but the texture and taste was not familiar to me as a gnocchi…….It was something completely different….It was an interesting journey of vegetables.

Veal Tenderloin, Chicken of the Woods Mushroom (fried and crispy by the veal), Celery Root under the Watercress Leaf, Camparis, Garlic Emulsion, Marrow Butter and Mushroom Jus. Everything was masterfully prepared and all was well seasoned.

Too full for dessert…….. 🙁 …….dang

Our dinner at Atlas Bistro was spectacular! Somehow the owner remembered us and welcomed us back! Stunning DETAILED Quality Food! GREAT Service! I love when servers explain the food to me and don’t just do a drop and run. Amazing steal on wine…….(got lucky again…WOO HOO!) One of the best of the year!

A few past dishes from Atlas Bistro

All these plates were stunning.

Bravo!

I have to say Atlas Bistro so far has Always Been Worth a Fork!

www.AtlasBistroBYOB.com

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

 

*****update a change in ownership since this was written****A hidden gem for quality sushi is located in the Arrow Head area of Glendale Arizona in an older strip mall across from AJ’s Fine Foods on 67th avenue. This is not an average sushi restaurant that serves average sushi.

The interior is crisp, clean, sleek and modern with neutral and natural tones. Natural light comes threw a wall of windows.

We started off with Spicy Korean Wings and Miso Soup.

The Wings were marinated and were dressed with a mix of spicy and sweet and were laced with gochujang (a fermented Korean Chili Paste). The wings were succulent juicy and flavorful and covered in sticky, gooey spicy but not too spicy flavors. Scrumptious!

But here was STUNNING sushi!

On this plate was Salmon, Toro and Mackerel Nigiri Sushi. I don’t remember ever tasting sushi that was this fresh before. All the sushi just melted in my mouth. Even the mackerel was sweet. I never tasted mackerel like this before. We also had Blue Fin…..also just melted in the mouth….Really super Forking Awesome Sushi………Oh and the rice is delicious too!

We also shared the Spicy Awesome Blossom Roll.

This roll was spicy tuna, cucumber, spicy seared albacore that was topped with a mountain of the tastiest crisp fried onions you ever had that again was topped with creamy delicious sauces.  This wasn’t just good….This Spicy Awesome Blossom Roll was an Experience! you start with enjoying the onion petals….they are crisp with a sweet delicious onion flavor and some have a little sauce on them that is yummy. The actual roll is delicious with that special super melt in your mouth fish and all those flavors…..but them after you finish the roll there is still more crispy onion petals to finish.

Next was an adorable treat!

And then another treat!

Service was very friendly and welcoming.

WOO HOO! Quality Sushi Hits Glendale AZ with Haru Sushi and Grill!

I have to say that after only my first visit that Haru Sushi & Grill is WORTH A FORK!

*****update a change in ownership since this was written*****

I haven’t found a website for Haru Sushi and Grill but they are on Facebook

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