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phx - whats the best thing you ate in the last week?

the new red chili on the breakfast menu at maizie's. big chunks of beef, simmered in a tomato based sauce that's sweet on the first bite, but by the time you finish the bite your lips are tingling from the spice. the heat comes out of nowhere and lingers.

served with 3 eggs on top, its a rich, tasty, hangover cure par excellance.

anyone else have one fabulous thing in the last week? :)

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  1. I really enjoyed the ricotta gnocchi with sweet spicy sausage ragu at PastaBar--much needed comfort food after a day of busting my hump as a tequila festival volunteer on Saturday. :-)

    M had PastaBar's cavatelli with fava bean puree, whole fava beans, and guanciale, which I actually liked better as leftovers the next day than I did fresh out of the pan.

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    Pasta Bar
    705 N 1st Street 110, Phoenix, AZ 85004

    1. Wednesday night at Tapino - seared foie gras with fresh roasted peaches and Arizona lavender honey on buttery toasted brioche. My friend Jen, who up until now only liked foie gras torchon, is finally a convert of seared foie.

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      Tapino Kitchen & Wine Bar
      7000 E Shea Blvd, Scottsdale, AZ 85254

      1. Probably not the type of answer you're looking for but Sprouts has Alaskan Halibut on sale right now for $12.99. Picked some up to grill last night and it was delicious served with a lemon vinaigrette made from mixed herbs from our garden. Will have to pick some more up before next Wed while it's still on sale.

        2 Replies
        1. re: ziggylu

          I would have loved to say Binkley's since I was there wed night but to be honest out of all 4 visits I enjoyed that one the least, I ate at arcadia famrs and had a shrimp pesto salad and their bread god that bread is good.

          1. re: ziggylu

            I second the halibut from Sprouts. We broiled some last night and it was mighty tasty!

          2. It was -5 here last week, made some chili and grilled cheese sandwiches. Winner!

            1. the stuffed pork rib chop at Cowboy chow, washed down with Sangiovese
              always a good experience