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.
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.
Described by Peoria Pines’ golf pros as a “power executive” course, Peoria Pines’ 18-hole course presents a scaled-down, 4,412-yard, par 63 layout. The truncated course challenges golfers’ iron play with 11 par 3s and five par 4s, while two lengthy par 5s—which measure 510 and 527 yards—give players an excuse to send golf balls flying with their driver or covert water-balloon launchers. The player-friendly course rests alongside a practice facility with a grass-tee driving range and areas for chipping, putting, and bunker shots.
Views of the course abound from The Palm Room, where executive chef Matt D’Arnese crafts a menu of gourmet pasta, chicken, beef, and fish. The restaurant provides a postround respite for golfers to unwind with a drink from the full-service bar or a chance to assess white tablecloths’ utility as a putting surface.
Course at a Glance:
Successfully polishing off one of Blu Burger's signature creations isn't always an easy feat. These meaty towers and onion buns teeter under the weight of generous portions of applewood-smoked bacon, caramelized onions, and melted cheeses dripping with housemade sauces. Though some diners try to tackle the five signature selections, others extend their culinary creativity to design their own burgers, choosing from an eclectic variety of bases—including Black Angus or Kobe beef, bison, and portobello mushrooms. Customers further customize patties with their choices of buns, cheeses, specialty toppings, and more than 10 types of sauces, which join the selection of 12 craft beers on tap.
In the bustling dining room, tinted windows cast a blue hue on funky artwork and colorful hanging lights. Outside, blue umbrellas speckle the courtyard, protecting diners from both the elements and the notice of paragliding Hamburglars.
Nancy Fitzgerald, owner of The Tasting Room, knows the importance of being local–having grown up in the Phoenix area herself–and populates her eatery’s wine and beer lists with local Arizona tipples. Specializing in boutique and specialty wines and beers, she's also amassed a menu of more than 70 wines from across the United States, South America, and Europe that are complimented by more than 20 microbrews and a cider. Her chefs pair these libations with small plates of italian crostini and goat-cheese-stuffed bell peppers, and paninis topped with smoked and cured meats and eclectic cheeses. A variety of pre-arranged specialty cheese and meat plates are also available, or guests can create custom plates from a list of 18 different cheeses and 7 meats with which to impress a date or immediately see the benefits of a low-carb diet.
Mike’s Rigatoni Bistro is a hub for authentic Italian and Greek cuisines, including house-made pasta entrees and dishes cooked with ouzo, an anise-flavored apéritif that symbolizes Greek culture. Meat specialties span flavors from opposite sides of the Mediterranean: the Grecian-style myconos chicken lazes alongside sun-dried tomatoes, fresh oregano, and Kretikos wine, and the Italian-style milanese chicken scaloppini sports homemade parmesan-herbed breadcrumbs and veal demi-glace. Pasta entrees include noodles drenched in clam sauce or the lasagna al forno, stratified with meat sauce, ricotta, and house-made sausage to lend the plate more layers than Dante’s famous disco inferno. Comfortable red booths ensconce guests as Old World wreaths and curios recall a rustic country villa.