Rosati's pizza-centric menu swirls with a kaleidoscopic array of time-tested Italian fare. Sink teeth into a signature pie such as the Rosati's Monster ($16.85+), in which four kinds of meat and a cornucopia of vegetables snuggle atop a thin, crispy crust like a sleepy baker. The pizza bianco infuriates marinara-stained traditionalists with an olive-oiled vessel, decorated with fresh garlic, marinated spinach, and tomato ($14.35+). Wings unfurl themselves amid hot, mild, or barbecue sauces, and the Mexican-inspired pizza unleashes a savory mosh pit of seasoned ground beef, jalapeños, and onions ($15.85+). Rosati's pasta dishes ($7.90+) spin fork turbines to fuel the invention of new Olympic sports, and a lengthy sandwich menu provides portable victuals. Rosati's prices fluctuate depending on location, please check each location’s menu for exact pricing.
Accomplished executive chef Geoff Alter crafts a menu of Mexican dishes prepared from scratch on a daily basis within a casual setting. Whether dining in or carrying out, diners can sip from spoonfuls of chicken-tortilla soup or crunch on tortilla chips served with queso or guacamole. For a main course, the sweet pork burrito wears a handcrafted couture tortilla dress, which encases melted cheese, black or pinto beans, cilantro-lime rice, and one of three piquant sauces. Enchiladas, tacos, and quesadillas can each confine a selection of grilled steak, sweet pork, or grilled chicken within their soft, floury exteriors. Many dishes are gluten free, including all enchiladas, tacos, and salads.
The restaurant's interior pulses with surf videos and interviews with sharks that play on flat-panel televisions, and vivacious music dances out from the speakers and into the ears of munching diners. Costa Vida takes nutrition and taste seriously—the website offers a nutrition calculator that tallies calories, cholesterol, protein, and oxygen content.
Beneath wooden rafters, a cluster of stuffed bears gathers in the center of the room. But these are not cuddly teddy bears. Trophy’s Steakhouse’s co-owner, Kevin Dettler, has adorned the eatery with the spoils of his hunting expeditions, during which he’s captured all 29 species of North American game animals—a rare feat even for avid hunters. Evidence of these hunts stands all around the eatery, with elk heads hanging on the wall and curly-horned rams playing an intense game of poker behind the bar. The menu supports Dettler’s homage to the hunter, with steaks as well as wild game coming off the grill, such as sausages made from smoked antelope and elk and buffalo meatloaf. For a hunter’s rendition of a pulled-pork sandwich, the kitchen smokes and slow roasts wild boar before shredding it and slathering on barbecue sauce.
Country charm radiates from every accent in San Tan Cafe: the basket centerpieces filled with coloring books, crayons, puzzles, and card games; the wooden fireplace; the plentiful flowers and rustic decor. And, perhaps more importantly, country cooking infuses the entire menu, served only at breakfast and lunch. For an added homestyle touch, dishes of steak and eggs, biscuits and gravy, burgers, and chicken clubs come portions hearty enough to fill up the whole family.
Comfortably nestled in the shadows of the San Tan Mountains, owner Perry Rea and his family coax silken oils out of the olives they grow in their own groves. After more than 10 years of experiments, they finally settled on planting a few more than 16 distinct varietals, which thrive in the otherwise unforgiving Arizona deserts. Extending thoughtful care to each harvest, they avoid using any pesticides or genetically modified trees, employ water-conserving drip irrigation, and hand-pluck their olives at the peak of ripeness. Within 24 hours of picking, the staff then presses the crop in order to extract oils that taste as fresh as honey taken directly from a bee's pantry.
The fresh oils line the shelves of the mill's marketplace alongside imported wines and locally made goods. In addition to gourmet food items, the store stocks an extensive collection of Italian ceramics, works by local painters, and bath-and-body products infused with extra-virgin olive oil.
Queen Creek Olive Mill's oils also appear on the menu of del Piero, the facility's Tuscan-inspired bistro. Based on the Rea family's own recipes, each entree incorporates organic ingredients whenever possible, including locally sourced meats and herbs from the organic garden.
Although they rely heavily on culinary traditions from across the Pacific, the chefs at Sushi Creek also draw inspiration from regional ingredients as they hand-forge a lineup of traditional and signature rolls. Beyond the confines of the sushi bar, they man grill tops in the kitchen, searing marinated slices of chicken or salmon and layering a half-pound patty of beef, ground turkey, or black bean onto their burgers.
Illuminated by a combination of dangling pendant lights and sconces, the dining room's vibrantly orange and yellow walls sport a number of nautically inspired influences, including a ship's wooden steering wheel and a submarine's snorkel tube.