Caribbean countries have been settled and populated by peoples from all over the world, which has led to a sort of melting-pot culinary tradition. This certainly holds true at Caribbean Spice, formerly known as A Taste of the Caribbean, which has a menu inspired by everything from French and Dutch flavors to African and Indian preparation techniques.
Taking a cue from India, the restaurant has a nice selection of curries, including chicken, fish, and tofu varieties. There are also a few rotis—Eastern-style wraps filled with spiced meat, chickpeas, okra, and yogurt sauce. Like the rotis' spiced meats, the jerk dishes feature iconic Caribbean spices. The encyclopedic mixture journeys from allspice to thyme, picking up both sweet and spicy flavors along the way. The jerk blend has a feisty kick to it thanks to its Scotch bonnet peppers that are mashed by insult comedians. The spice mixture gets dry-rubbed into chicken, tofu, or fish and marinated overnight.
Students build skills necessary for careers in the restaurant and hospitality industries with Bartending and Casino College's hands-on training programs. Each 40-hour bartending course is divided into 14 distinct sections, which train attendees in how to set up a bar, knowledgably describe different spirits, and make as many as 200 popular cocktails in a single cement mixer. Shifting its focus from behind a bar to behind felt-lined tables, the casino school shows students how to handle cards and read hands for poker and blackjack. The school also teaches how to dexterously spin and flip bottles in bar-flair training sessions and offers job-placement assistance to all of its graduates.
Named one of the area's top five restaurants by the author of Food Lovers' Guide to Phoenix and Scottsdale and dubbed best neighborhood pizza by Phoenix New Times, Classic Italian Pizza lavishes diners with a slew of dough-based Italian specialties. Swirls of heat from piping hot pies float through the air of the eatery, where patrons can watch as their pizzas and calzones emerge from the arched opening of an oversized brick oven in a puff of savory aromas and Caribbean vacation photos. Artfully selected topping combinations preen atop crusts in classic arrangements, or customized from the menu's slate of 25 gourmet toppings. Meanwhile, palates stay balanced with Italian soda, imported beer, or almost two dozen wine options.
The style consultants at Love and Lace want every woman to feel absolutely comfortable in any ensemble, all the way down to her skin. To that end, they conduct private shopping appointments, helping women pick out intimate apparel that flatters their figures, in addition to having operational hours. Customers are served champagne while they shop and given helpful pointers on the various kinds of lingerie available. The highlight of each visit is the personalized fitting, during which consultants lend their experienced eye to clients as they try on recommended ensembles. Love and Lace is a full boutique that offers lingerie, panties, shapewear, and hosiery in sizes ranging from extra small to 2X, as well as accessories and beauty products.
Though the loaves you buy off the shelves at Wildflower Bread Company might be warm from the oven, they might not have been made fresh that day. That's not because Wildflower uses frozen dough—rather, its bakers are firm believers in slow-rising bread, letting their handcrafted dough rise for 16–24 hours before it ever sees an oven. So every morning, dough mixed and hand-shaped the previous day is worked into one of 18 styles of bread. The house specialties include classic baguettes, rye bread sprinkled with pasilla chilies, pretzels, or loaves worked through with rosemary and sea salt. These breads can be bought by the loaf or enjoyed as the anchors of a gourmet sandwich, an edible soup bowl, or a side for salad or pasta. The bakers also make room in their ovens for scones, tarts, and cakes, taking care of their customers' sweet teeth so they can stop chaining the table sugar to the coffee station.
Borrowing recipes from northern India, Paul—chef and owner of India Grill—creates homecooked Indian cuisine that errs on the side of spicy. Of course, guests can order meals tailored to their preferred heat level, and they can do so without fear of sabotaging the rich, creamy qualities of the master chef’s made-to-order cuisine. The menu tempts feasters with tandoori-cooked chicken and lamb dishes, vegetarian masalas, and nearly 10 kinds of homemade flatbreads, including kashmir naan stuffed with raisins, cashews, and sugar, and keema naan with minced lamb. Those who can’t decide on just one dish can head to the buffet, served during both lunch and dinner, and sample a dozen or so classic dishes made with meat and without. Despite India Grill's comfortable and eloquently casual dining room flanked by bold red walls and gold accents, guest are welcome to arrange for delivery or takeout, or simply raid the chef's pantry.