Bravo Bistro's menu highlights local organic produce and fresh seafood and stems from the capable hands of co-owner and chef Tony Hamati, whose epicurean seeds were planted at the Culinary School of Jordan and the Sorbonne in Paris. Tickle tummies with the popular hummus and pita ($4) before shoving back head-rearing hunger with firm-handed forks and ricotta-and-spinach-stuffed eggplant ($17). The veal osso buco melts mouths with moist veal shanks, braised vegetables, and saffron-infused risotto ($38). Crunch through the lemon black-pepper-encrusted, pan-seared salmon ($21), or inquire about the fish of the day, flown in daily in the pouches of trustworthy pelicans (market price). Palates test their decision-making skills with a 47-bottle wine list, which includes varietals from California, Italy, Germany, and Australia.
The Gelato Spot’s frozen-dairy hotshots merge ingredients imported from Torino, Italy, and churn a bevy of creamy gelati and sorbets daily. The gelateria’s small tongue-chilling batches have earned the shop the title of Best Frozen-Yogurt/Ice Cream Spot in AZ Central's 2011 readers’ poll, which praises the eatery’s extravagant displays and cheerful staff. Though The Gelato Spot specializes in traditional Italian flavors, such as stracciatella and amarena, they also craft American renditions such as Snickers, new york cheesecake, and salted caramel. As diners shovel in glacial delights on The Gelato Spot's heated and misted patio, they can also cruise the web with complimentary WiFi.
Marcellino Verzino couldn’t have known that when he started cooking for his family at the age of 12, he was kick-starting a prestigious culinary career for himself. Nine years later, he moved from his small Italian village to Rome, where he became a world-renowned scientist’s personal chef. At one point or another, he owned restaurants in Calabria, Abruzzo, Poros, and Rome. He eventually made the jump to New York, then moved even farther west to open Marcellino Ristorante in Scottsdale. Today, his Italian dishes taste as authentic as they did when he was just the head of his family’s kitchen. For dinner, he handcrafts thin tagliolini pasta and rolls gnocchi—he describes them as “pasta orbs,” which is why most Italians blame gnocchi for ruined family photos. The fagottini di pollo platter presents a split chicken breast stuffed with prosciutto and fontina cheese, folded, and sautéed. Verzino’s rich repertoire also includes a filet mignon with truffle oil, grilled lamb chops with balsamic reduction, and mashed potatoes with sautéed shrimp. The wine selection strays from the country’s boot-shaped confines, but barely—a handful of pours from France pepper a stock of mostly Italian vinos.
Dining at EVO means more than simply enjoying a meal?it means celebrating with friends and family. But that's not to say that the food takes the back seat. EVO's Italian cuisine is made with an eye for traditional flavors, from charcuterie and cheeseboards to house-made pastas and lobster risotto. Forkfuls are paired with sipfuls from an extensive drink menu, featuring craft beers, wine, and even spirits poured from taps. And the decor is a sleek departure from the norm as well. Exposed brick walls and mismatched mirrors gleam under the light of crystalline chandeliers, providing an upscale backdrop for events such as weekly Martini & Manicure sessions and particularly elegant Tuesday night dinners.
America's influence is far-reaching at T. Roosevelt's Tavern, a neighborhood pub named after the 26th US president that shells out classic American dishes with a modern twist. Twenty draft beers pour from the taps, brandishing the recipes of local breweries and pairing with a menu that features housemade pastas and house-cured charcuterie. Comfort food abounds throughout T. Roosevelt's wood-and brick-covered interior, filling tables with meatloaf, braised-rabbit ragu, and country-fried steak slathered in gravy. A spread of mostly vegetarian pizzas emerges from wood-fired ovens, and beefy burgers weigh down plates with applewood bacon and sides of fries.
Eating at someone else’s house usually means overcooked yams, reedy string beans, and tedious games of red rover. Today’s Groupon invites you over to someone’s house for good food and no tedious games of red rover. For $25, you’ll get $50 worth of colorful cuisine at Eddie’s House, a delicious dwelling inhabited by local celebrity chef Eddie Matney. Phoenix Magazine’s Number One Chef in the Valley rolls out his signature Mediterranean-influenced New American fare in a new namesake spot.Think: Your eyes reveal that this meal is the highlight of your day. I feel pity for you. Say: You guys look like you need some nacho poppers. They go great with our cheesy-chicken skewers!