Cooks bustle about the kitchens of Tulio's Mexican Restaurant, stuffing flautas with juicy morsels of skinless white-meat chicken and marinating strips of sirloin steak. The beef soaks in its bath of spices for a full 24 hours before it’s deemed ready for fajitas al carbon and mexican steak-tip dinners, a slow but necessary process that typifies the restaurant’s concern for getting traditional Mexican recipes right.
Though they share certain ingredients in common, there’s no mistaking the difference between a giant burrito—stuffed with up to five pounds of meat or piñata candy—and light entrees such as veggie fajitas with steamed rice and ranchera beans. Whether sautéing peppers or deep-frying chimichangas, the cooks keep an eye on heart health and use only 100% vegetable oil. Fresh produce goes into dishes such as the Cancun chicken, whose sweet bell peppers and guacamole-celery hot sauce make for more green than a bank vault filled with lime jello.
Drawing on skills he refined at Le Cordon Bleu College of Culinary Arts in Scottsdale, Benvenuti's Ristorante's executive chef, Anthony Compagni, deftly incorporates contemporary touches into the menu's traditional, Old-World recipes. Hints of saffron lend a twist to the lobster ravioli, and herb-crusted lamb chops appear alongside sautéed watercress and greek yogurt. Although he imports handmade pastas from Abruzzo, Italy, Compagni also makes mozzarella in-house and sources local, organically grown produce whenever possible.
Wooden cube shelves dominate the dining room's brick walls and display a selection of wines from the restaurant's 150-bottle-strong wine list, which includes representative tipples from countries around the world. A rolling, library-style ladder allows servers to effortlessly snag a bottle from the higher shelves without the hassle of welding spare corkscrews into a jetpack.
Armed with fine food, freezers, and 25 years of errand-running experience, the helpful helpers at Catering Creations and HH Concierge tend to tasks on behalf of the busy. The catering arm of the business features monthly changing “take and bake” dinner menus and a daily set of lunch options. The recent offering of king-chicken-ranch casserole ($5.99/individual-size, $19.99/full-size, serves 4–6) proved a customer favorite, especially amongst local poultry royalty.
In the Raw combines traditional and nouveau dishes and a cool, contemporary ambiance to comprehensively cater to romantic rendezvous. The menu features an array of fresh sushi options, from traditional cylinders such as the california roll ($5.25) to innovative options such as the fiery volcano roll, which incites eruptions of taste-bud applause with a combination of deep-fried shrimp, avocado, cream cheese, and jalapeño, all topped with scallops cooked in a spicy sauce ($14.95). Less-bundled bite-ables include the pork and sesame noodle bowl ($10.95) and an 8-ounce pepper filet paired with wasabi mashed potatoes and asparagus ($27.95). Tempura-fried bananas ($6.50), chocolate or vanilla crème brûlée ($6.50), and other desserts help meals end happily, rather than with petty squabbles over whose napkin is the largest.
The cooks at Top Dog Classic Coneys never stray from a family recipe when mixing a batch of chili. Deviating from the original would be risky, since the chili tops not only hot dogs and cheese dogs, but also spaghetti. When customers aren’t devouring the signature chili and dogs, they’re playing classic arcade games or pool or catching games on Top Dog’s big-screen TVs.
Mystique Hair Salon's certified stylists anoint follicles with strand services in a newly remodeled salon, using L'Oréal Professionnel and Tigi products. After being escorted to a private styling station, strand specialists peruse hair stacks, examining texture, health, and knowledge of vice-presidential-hairdo history, allowing for a personalized styling experience. After a salutary shampooing, stylists well acquainted with contemporaneous tress trends shape manes into desired expression vehicles. Those opting for a deep conditioner can expect to see an improvement in hair's appearance and hydration, with the cut and conditioning treatment taking about one hour. A high-shine glaze treatment buffs up dull follicles, and the accompanying eyebrow wax frames peepers more delicately than eyeglasses crowned with live caterpillars. Patrons seeking a color boost should budget up to three hours for the cut, conditioning treatment, and all-over color, which adds dimension, shine, and an opportunity to teach toddlers that things change, but hair will never look like a toy car and therefore should not be pulled around the floor of the living room.