Beneath the gaze of the numerous chimps painted on Nimbus American Bistro N' Brewery’s walls, the Tuscan-based brewery's craft beers mingle with gourmet versions of pub favorites. Chef Josh Tomczyk and his kitchen crew simmer fresh seafood and meats in beer-based sauces before transforming them into burgers, pasta dishes, and steaks. Their wood-fired oven bakes artisanal pizzas, pairing with specialty cocktails or pints of Nimbus pilsners, stouts, and ales. In the expansive dining room, warm lights and vibrant brewery-inspired murals dazzle eyes from the ceiling, and rows of tables and booths scatter the hardwood floors. A patio hosts outdoor dining, welcoming patrons to bring along their dogs or goldfish disguised as dogs. The restaurant hosts special events throughout the week, including pool tournaments on Tuesdays and live entertainment on Saturdays.
The chiropractic team at The Joint...the chiropractic place has streamlined the chiropractic process. Virtually every aspect of the visitation is designed around patient convenience. Instead of scheduling appointments, patients simply walk in and fill out paperwork. A doctor is onsite to minimize wait time. During exams, patients stay comfortable in their street clothes or favorite footed pajamas while the doctors examine their spine, searching for subluxations and bulges. They devise a treatment plan that can include chiropractic adjustments, which typically only take about 10 minutes.
Italian-inspired dishes with fresh ingredients and homemade sauces sate panini and piadina pinings alongside a multitude of drinks and regular live music performances at Mumbles Place. A number of bruschetta varieties ($6 for three), such as goat cheese and roasted peppers or prosciutto and gouda, tantalize taste buds on their own or act as a piquant preview to epic dish documentaries. Tortilla-based tastes lie in a number of piadinas (Italian-style quesadillas) ($5–$7) and wraps, such as the tender marinated flank steak surrounded by veggies and blue cheese crumbles in the Mumbles Crumbles ($10). Panini pros press a variety of innovative sandwiches into melty morsels, with selections such as the Italian, which teams an herbivorous trio of roma tomatoes, eggplant, and roasted red peppers with the salty punch of salami to balance out its flavors and teach it how to love.
Executive chef and manager Devin Walsh builds relationships with quality farms throughout Arizona and the West Coast to craft elegant dishes on Calistro's DC Ranch Crossing and Hilton Village menus with the freshest ingredients available. Terrines of mixed vegetables or beets crown grains or salads of crisp lettuce, and elaborate sauces such as cabernet-tarragon jus and red-wine-and-black-truffle gastriques drizzle across duck confit or cuts of grass-fed meats. Behind the bar, house-infused spirits shake with slices of fruit or sparkling sodas, and taps unleash foamy rivulets of seasonal and local beers. Cream-and-rust-colored walls soften the dining rooms’ warm, intimate lighting, casting fire-like glimmers across the hardwood floors and polished tables. The sounds of a busy line and scent of fresh food emanate from the open kitchen, and shelves behind the bar hold liquors in boxes designed to look like framed pictures or Prohibition Wanted posters.
Michael Merendino grew up hearing stories about his family history. Sitting in his father's pizzeria, he learned how the Merendinos left Sicily for Long Island in the 1900s, and about the bits of Old World culture that they brought along with them. One such touchstone was the rustica: a small, pizza-like creation traditionally made with unused pieces of bread dough. Michael brought the rustica with him when he moved from the East Coast to the East Valley, making it the star of his menus at Crust Restaurants.
Crust's hand-stretched rusticas arrive topped with everything from marinated tomatoes and fresh mozzarella to arugula and prosciutto, and are sized for individual diners. To help feed larger groups, the chefs also bake 20-inch, thin-crust pies as well as square pizzas ideal for diners on a strict Euclidean diet. Hearty entr?es such as homemade meatball parmigiana, chicken marsala, and shrimp scampi, round out the menu of comforting Italian-American favorites.