Temple Bar Sports Grill was inspired by an Ireland vacation—specifically, nights out in Dublin's Temple Bar district, complete with cobblestone streets, live music, and of course, the perfect pint of Guinness. Even so, Temple Bar Sports Grill is not strictly an Irish-style pub. Sure, there's some Irish flair, including bowls of Irish stew, corned beef sandwiches, and fish 'n' chips. But the menu also abounds with more standard American bar favorites such as nachos, smothered tater tots, burgers, and flatbread pizzas. Happy hours every day of the week, plus a late-night menu, keep patrons happy at all hours. That, and a full bar with 12 beers on tap, and 23 HDTVs.
Satori is a Japanese term for awakening or enlightenment—something that taste buds experience at Satori Sushi. Chefs strive to broaden guests' palates by filling sushi rolls with calamari tempura and jalapeños. Many rolls such as the popular Octoberfest, flaming dragon, and langosta, showcase fresh, raw ingredients as opposed to items that have been deep-fried or stored in a time capsule. As for hot entrees, chefs prepare bulgogi and slather Korean barbecue ribs with a housemade sauce. Classic teriyaki and katsu dishes are also on the menu as well as yakisoba noodles sautéed with a choice of veggies or protein.
Armitage offers an extensive assemblage of flavorful fermentations accompanied by light, heavy, and gravity-defying fare in a sophisticated Old World environment. Armitage pours its crushed Grade A grape beverage by the glass ($9–$19), flight (trio of tastes from $15–$23), or bottle ($36+); wines are primarily California-centric, with European and South American vintages making scene-stealing cameos as brush salesmen. Linger over a blushing bottle of the Sonoma Teira zinfandel ($36) and let your mouth marvel at the red's well-balanced flavors, or indulge in a glass of the rich and velvety Duckhorn cabernet blend ($19) while reliving your most memorable mallard moments.
Like a trail of evidence, Market Street Kitchen brims with remnants of North Scottsdale's Western roots. You can find them in the sandblasted timber ceiling, the bentwood furniture, the distressed wooden walls. But perhaps most of all, the restaurant's all-American past manifests itself in the food. Esteemed executive chef Rick Guerrero and his staff like to apply classic techniques to their inventive dishes, including the use of a wood-fired rotisserie to roast poultry, pork, prime rib, and lamb. The resulting menu is divided into shareable small plates—such as fried green tomatoes and fresh fish tacos—and big plates, anchored by a nightly fresh market fish feature and Niman Ranch double-cut pork chops.
Something about ice skating can make you hungry. Whether it is the cold or the surprising amount of energy that goes into gliding across the ice, it's a good thing that 18 Degrees is tucked into the Ice Den, where the Phoenix Coyotes train.
The menu there focuses appropriately on warm comfort food, from burgers and pork chops to cheese curds and burritos. The ambiance is about right, too, given the eatery's athletic surroundings. A forest of hockey sticks hangs from the ceilings, and the walls are covered with flat-screen TVs, which broadcast hockey and football games. A lounge with a crackling fireplace looks out over the rink, but it is easy enough to sneak out to a quiet patio as well. There, glass of beer click together as patrons toast important anniversaries or the discovery that separating laundry isn't really that important.
The Bull Market’s owners Paul Savage and Clint Oliver have nearly 50 years of meat experience between them, which they draw upon as they meticulously curate cuts of pork, veal, lamb, poultry, and beef. Before hand trimming each steak the meat connoisseurs age it under regulated temperatures and conditions for a minimum of 21 days, ensuring optimal tenderness and taste. Unlike traditional grocery store beef cuts, the market’s Angus beef must meet quality and marbling standards so rigorous that only 12% of the country’s beef qualifies to stock their premium Angus steak. Similarly high standards govern the shop’s dry-aged beef and USDA prime beef, as well as its other meats, to ensure patrons never encounter excess gristle or meat-wrapped softball tees masquerading as T-bone steaks.