For the location of the first Dillon's, Rich Dillon and George Valverde chose a 1940s Thunderbird Road structure that a writer for the Phoenix New Times described as "a cute, converted old house that looks like grandma's parlor." Since then, they've opened four more eateries in locations that are as appealing as the signature flame-kissed and slow-smoked meats served inside. Wildlife World Zoo & Aquarium's shark tank flanks the dining room of Dillon's at the Wildlife World Zoo, and the boat-accessible Scorpion Bay location opens onto the waters of Lake Pleasant so that diners can chortle as fish attempt to develop democracy. Live music and karaoke lend additional social vibes to the smokehouses.
As a teenager, Chef Aurore de Beauduy learned to cook her first French dish under the tutelage of a few renowned chefs. This experience ignited a passion for cooking that led her to study at France's Cordon Bleu Culinary School. Today, she draws on nearly life-long training as the executive chef of Vogue Bistro. Here she puts her skills on display each day in an open kitchen, where she infuses modern American dishes with French influences. She sears grass-fed Angus filet mignon, wraps puff pastry around Sicilian eggplant parmesan, and stirs pots of French rabbit-and-vegetable stew. Though these dishes take center stage, the bistro also stamps its signature on martinis. Each cocktail is named for a famous clothing designer and features Skyy vodka blended with ingredients such as fresh juices and fruit-infused liqueurs.
To extend her culinary influence, Beauduy assembles platters for on- or off-site catering that focus on her artistic presentation. And, in weekly introductory cooking classes, she teaches students how to prepare basic French recipes and how to properly pronounce the word "ratatouille."
We offer a pizza, restaurant, Italian family style dining. We offer a variety of traditional italian meals such as spaghetti, lasagna. We offer a variety of daily special on our website as well as daily specials. We offer a New York style hand tossed pizza, as well as calzones beer and wine.
Chef Kierstin Mor grew up just a half-hour away from Napa Valley, a growing region that has a lot in common with the French countryside. That's especially fitting considering Kierstin first learned how to cook by watching local public television shows, igniting a passion that wouldn't be fully realized until a career in technology led her to Paris. It was there, in the gourmet supermarkets of Europe that she decided to make the professional leap into the culinary sphere. She soon enrolled in the famed Ecole Ferrandi school and wasted no time learning the essentials of French cooking. While in Paris, she also discovered a second love––her husband, chef Snir Mor. The two bonded over their ferver for gourmet food, and when they moved to Surprise in 2004, they took it upon themselves to share this infatuation with their new neighbors. Before long, Amuse Bouche was born. It’s not exactly easy to recreate Paris in the middle of the Sonoran Desert, but the Mors have captured the French capital’s je ne sais quoi with some help from executive chef Matt Ochs. Together, the trio has crafted a menu that spotlights French staples like braised short ribs, chicken liver pâté, and chocolate pots de creme. The bistro itself would feel right at home tucked away in an alley of the Latin Quarter, thanks to its romantic ambience and cozy-but-not-cramped dining room. And because no French meal would be complete without a glass of wine, the restaurant employs a BYOB policy, allowing guests to pair their seasonal dishes with a favorite bottle or pre-filled drinking horn.
Though Mandy?s Caf? Piazza is nestled in the Moda Salon Suites building at the Brookside Professional Plaza, the aromas of steaming coffee and cafe food are sure to lead guests to the right place. Here, the coffee tastes fresh, because it is: It's roasted right in town. If a latte, cappuccino, or coffee isn't your craving, the cafe also serves smoothies, iced tea, and breakfast, lunch, and dessert food. Specials throughout the week might include the white-bean-turkey chili, slow-roasted pulled pork sandwich, or freshly baked Mudgie's cheesecake.
There's nothing humble about Humble Pie's pizza crust: Pulled from wood-fired ovens with a light, bubbly texture that crisps at lightly charred edges, it cracks to release a subtle aroma of smoke and yeast. For owner Tom Kaufman, the recipe demanded two months of tinkering and one month of building an underground vault to keep it from prying eyes. Customers tend to think the time was worth it as they bite into delicate slices topped with careful combinations of veggies, meats and cheeses, often locally sourced.
The potato-and-roasted-garlic pizza, for example, happily marries the fragrances of gorgonzola and rosemary. Retaining a botanical touch even on a meat-lover's pie, the Schreiners Sicilian Sausage sprinkles homemade mozzarella with "sprigs of roasted fennel [that] add another aromatic dimension," according to Phoenix New Times.
While the pizza may push some of the other menu items out of the limelight, fresh salads, grilled sandwiches, and traditional and twisted pastas earnestly pine for appetites' affections. The Our Way" Mac & Cheese adds aged white cheddar, italian bacon, and bread crumbs, distinguishing itself from its boxed brethren while forming an equally fun medium for kids' art projects, while wine, beer, and seasonal cocktails pair well with plates and pies alike.