Ground Control’s cuisine reflects the cosmopolitan lifestyle of its owner, Sean, who offsets his nightly bartending with daily travels as a professional pilot. He and his wife, Tara, have also lived abroad, a sojourn that developed their taste for European dining. Now settled in Arizona, executive chef Chris Ibarra still satisfies their cravings—and those of their patrons—with scoops of house-made gelato atop stuffed crepes, short ribs braised in Guinness, and custom wood-fired pizzas crowned in ingredients such as roma tomatoes, duck, and gouda. Open for three meals a day, the eatery also anoints glasses with exotic ingredients by serving rich espresso drinks, creative cocktails, and sippy cups of water from the Fountain of Youth. Live music fills the space every Friday from 8 p.m. to 11 p.m.
Local art and regional flavors foster a sense of community at the two locations of Taps Signature Cuisine and Bar, prompting ABC 15 to describe the Litchfield Park restaurant as "a place where you can kick off your shoes, stay a while, and enjoy some local music." The chefs add distinctive southwestern flavors to dishes by occasionally incorporating anaheim chilies or chipotle-spiced condiments from the area's naturally occurring ketchup geysers. These piquant touches lend a welcome kick to certain recipes, whereas the rest of the upscale American menu—which includes grilled rib eyes, organic chicken breasts, and roasted fillets of salmon—embraces more classic flavors.
Brewfest on Lincoln supplies each of its visitors with 20 sampling tickets, ensuring that they get ample 3-ounce tastings of their chosen brews to rinse their mouths. Local food vendors dish out plates to pair with each foamy pour. The afternoon's entertainment draws from a variety of genres, featuring bands from genres ranging from R & B to classic rock.
Festival-goers come together at the Wigwam resort to celebrate bacon and beer at the Wigwam Beer & Bacon Festival. Guests receive a commemorative glass for sampling beers, taking breaks to munch on bacon and pose for photos with friends. Showcasing over 30 breweries and tasty bacon dishes from The Wigwam's culinary team. Proceeds from the event benefit The Honey Foundation. Brought to you in partnership with Krombacher Brewery and the Arizona Pork Council.
From the 24 taps?many of which contain limited-offer or hard-to-find beers?Kegs, Corks & Forks' bartenders pull foamy pours of IPAs, lagers, and American ales. After choosing a beer or wine to sip on, patrons are free to move on to their next round of options from the dinner menu. The chefs prepare a full menu of cuisine, including giant sandwiches and burgers, pasta with shrimp and scallops, and fresh-cut onion rings dunked in a housemade batter and fried to a golden-brown, edible halo.
Johnny of Johnny Fox's Public House sought to re-create the comforting pub ambiance he experienced during his time in Ireland with his father. He has accomplished this by building an old-world cottage exterior and large water wheel and filling his pub's interior with Gaelic "craig agus ceol." Following the tradition of Irish pubs, he divided the rooms into quaint sections. Low wood tables and stools sit near a brick fireplace, while one ornate booth stands semienclosed near the back. An old pipe organ sits next to a long table occupied by wayward lawn gnomes, and plenty of natural light floods in from all directions. Bartenders fill pints with Guinness, Harp, and Smithwick's at a bar inscribed with Gaelic sayings. In the kitchen, chefs labor over classic dishes such as shepherd's pie prepared with fresh ground lamb and beef, Guinness-braised short ribs, and pan-seared sea bass. Brunch buffets are available on Sundays, and a good whiskey is easy to find at Johnny Fox's, including an 18-year Jameson, while a carefully selected list of white and red wines can be paired to match all dishes on the menu. The restaurant's 15,000 square foot space is also available for meetings, weddings, or meetings held during weddings.