Blue Adobe's History Hub experience combines entertaining stories about the Southwest's history with three-course dinners and other tasty Mexican treats. The History Hub first provides patrons with a history show and lunch at Blue Adobe event center, where customers catch a live-action reenactment of western history events with a historic enchilada and taco bar serving as a backdrop. Next, guests pile into a horse-drawn wagon for a tour of 15 registered historic structures, which are described in a 30-minute audio tour that never once uses the word manticore. While en route to a wine tasting at Windmill Winery, the wagon brakes for a Quick Draw session, where guests can wring up to 20 bullets out of a Colt 45. Finally, daytrippers round off their adventure by visiting the L&B Inn for a dinner of anything from the menu, including fajitas with chicken or beef and fresh veggies, or chili con carne with unlimited tortillas.
Eddie Maroni’s Pizzeria provides a menu of pasta, sandwiches, and pizzas that give cheese-pie seekers a taste of accomplishment. A 16-inch meaty Maroni pizza punches palates with pepperoni, bacon from Canada and America, genoa salami, sausage, and ground beef ($18), while a 12-inch perfect pizza expertly blends pepperoni, mushroom, and black olives to deliver a flawless food specimen ($13). An 18-inch veggie pizza helps herbivores avoid dining dilemmas ($18); adventurous food-architects can also build their own pizza by choosing from a variety of sauces and toppings ($10+).
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.
Chefs at Skippy's Grill & Cantina assemble fresh ingredients into Mexican and American pub grub made from scratch, filling menus with chorizo-derived spices and ham-packed sandwiches alike. Limber up chomping muscles with spicy bean dip ($6) that blends chorizo, beans, and cheese before delving into ham and swiss melts ($7.95) that compress generous portions of sliced ham between hoagie-roll halves. French dip sandwiches ($7) pile rolls high with roast beef sliced thinly and exquisitely folded into beef cranes, and the homemade linguine noodles of Steve's pasta alfredo ($11.50) stow away on fork tines and sneak into unsuspecting mouths. Mexican specialties build transcontinental bridges with carne asada burritos ($9), enchiladas ($3–$4), and enormous suspension cables hidden under tables.