The chefs at Pellini Italian Eatery unwittingly draw inspiration from the diets of ancient Roman warriors, which consisted of crispy flatbreads, grain-based entrees, and fine wine. Following in the tradition of this culinary history, the chefs assemble their signature Pellini wraps, combining piadina flatbread, angel-hair pasta, and succulent morsels of meat or seafood to create a single, handheld feast that can pair with glasses of imported Italian wine. Like native Italians, the chefs favor local and natural ingredients, such as grilled chicken breast, plump bruschetta tomatoes, and flavorful pepperoncini peppers. They prepare their sauces fresh each morning, from the creamy vodka sauce to the bold red-pepper pesto. The chefs even extend their culinary expertise to a variety of kid-pleasing dishes, including cheesy macaroni and flatbreads stuffed with math-test answer keys.
TK's Urban Tavern carefully constructs a menu of timeless pub staples using local farm ingredients, regional elements, and a modern flair. The open-show kitchen forges meals in full view of eager diners, putting on display such succulent entrees as the oven-roasted chicken, paired with polenta and dressed in an anchochili glaze ($15). Traditional tavern selections include a range of thin-crust pizzas ($10–$12), groups of medieval travelers, and innovative sandwiches such as the BLT ($9), which casts off its stodgy acronym by nestling wild arugula and a wayward fried egg in with applewood bacon and tomato on toasted nine-grain bread. Youthful appetites delight in a range of nutritious kid's entrees ($6), and grownups can complement menu choices with an extensive drink list populated by draft and bottled beers ($3–7.50), wines by the glass ($7–$12), and specialty cocktails ($8–$12). Located in the bustling Scottsdale Quarter, the tavern's savory selections make ideal openers or afterglows to shopping, movie outings, or long days as a human statue.
Fran Mancuso got her first job in the restaurant industry when her family opened an italian-ice shop in 1969. The 14-year-old Fran did her schoolwork between tables, but those shifts led her to a lifelong career. As the dessert parlor became a gourmet Italian restaurant, which in turn became a franchise of restaurants in Arizona and California, Fran moved up the ranks to become the director of operations for Mancuso Restaurants Inc. Bobby's serves the Old-World Italian cuisine that the family has honed for decades in a modern lounge setting that can play host to a lively night out or a romantic meal.
From tables in the two-floor lounge, patrons dig into their Italian-style dinners of natural pork, milk-fed veal, cage-free chickens, and fresh seafood shipped in daily. Crab-stuffed mushrooms whet appetites for housemade gnocchi with veal meatballs and pistachio-crusted lamb chops. The carefully designed interior blends old Hollywood and Las Vegas–style glamour, bathed in red, orange, and blue lights. Guests walk up a curving staircase to enjoy the second-story area surrounded by gauzy curtains parted to grant clear views of a wall covered with portraits of famous musicians named Bob. Live music fills the air nightly with live jazz, R & B, and blues from musicians who genuinely have the blues.
In order to craft a truly authentic New York–style pizza, NYPD Pizza holds that only New York water will do. All of its kitchens boast a custom filtration system that replicates the flavor and character of Big Apple tap water, said to give the city's pizza and bagel dough its trademark flavor. At NYPD Pizza, that meticulously made dough is hand-tossed and baked inside of a classic stone oven. Similar care is put into selecting the rest of the ingredients—the kitchen strives to use only fresh, vine-ripened tomatoes, and employs exclusive cheese blends from Wisconsin and California.
The menu sports more than 15 specialty pizzas, many of which are New York–themed, such as the signature Brooklyn Family topped with pepperoni, sausage, and fresh basil. Other standouts include a Veganizza with veggies, Daiya vegan cheese, and an optional gluten-free crust, and a Pizza Blanca white pie with olive oil and crushed garlic. Slices of pizza, bites of Italian sandwiches, and family-size helpings of pasta all pair well with sips of NYPD Uptown Amber Ale, a craft beer brewed exclusively for NYPD Pizza by The Phoenix Ale Brewery.
Michele Silvernale is no one-trick pony. At her namesake studio, she caters to the unique needs of each individual client with an expansive repertoire of services that aim to soothe and beautify. And each treatment can incorporate a dizzying array of features, from naturally derived ingredients to hypermodern aesthetic technologies. Michele's range of facials include a traditional European service that nourishes skin with exfoliants up to the PBE Bio Visage facial that uses microcurrents to tone the skin and break up hyperpigmentation. Futuristic microcurrents are also used during body-toning sessions, which are designed to stimulate cellular metabolism and circulation with pep talks transmitted over subtle electrical frequencies.
Massage therapies inspire inner beauty by emulsifying stress with soothing techniques. Deep-tissue and cupping treatments pinpoint the sources of chronic tension, while therapeutic massage can incorporate a foot scrub and mask. The full-body scrub uses a blend of mineral salts and sugar, and a choice of body wraps infuses skin with detoxifying herbs, nourishing algae, or softening botanical mud.
Visitors to La Torretta Ristorante are immediately confronted with visions of Old World Italy. Classical imagery permeates every inch, from a large mural depicting a lounging woman under the watch of joyful putti, to a stained-glass reproduction of Michelangelo's The Creation of Adam. The patio offers more naturalistic views of the McDowell Mountains, as well as nightly glimpses of the maintenance crew that flips the power-on switch for each sunset. The restaurant's bill of fare also appeals to traditionalists. House specialties include the New Zealand rack of lamb, served with roasted potatoes, tomatoes, and fresh mint jelly, as well as the pollo farcitio formaggio quattro—a boneless chicken breast that's stuffed with prosciutto, mascarpone, fontina, and gruyere and then doused in a marsala-mushroom demi-glaze. Grape sippers can pore over an expansive wine list, searching for the American or Italian bottle that includes the tastiest miniature ship.