Skeptical Chymist Dining Review

Skeptical Chymist

by the Cowgirl Connoisseur
Skeptical Chymist, is located on the east side of the Sonoran Village at Frank Lloyd Wright backing to the Pima 101 access road. It's hidden back in a corner of the shopping area and well worth the search once found! Entering you are taken to a turn of the century (early 1900's) Irish pub/apothecary. Dark woods and dim light embrace you; a welcome relief from the summer sun and heat. Cabinets filled with hundreds of little drawers,glassed shelves of antique apothecary jars and interesting artifacts that you can imagine would be found in a chymists shoppe in county Cork Ireland, as many were purchased in Ireland. In times gone by, often a pharmacy or grocery would double as a pub. Customers would tend to take a Guinness or whiskey to relieve their flagging spirits as they came to purchase their provisions. Your apothecarists or "chymists" would fix you up quick as a wink and customers left feeling fine.
The name, Skeptical Chymist, came from a book written by Robert Boyle, The Sceptical Chymist, published in 1661. Boyle was born at Lismore Castle, Munster, Ireland, the 14th child of the Earl of Cork. He was committed to the "New Philosophy", which valued observation and experiment at least as much as logical thinking in formulating accurate scientific understanding and played a key role in founding the Royal Society to nurture this new view of science. That's pretty much science as we know it today.
So much for the name. Skeptical Chymist claims to be Arizona's first Irish owned and managed, traditional Irish pub. Owners have operated Fibber Magees in Chandler (Phoenix New Times "Best Irish Pub" 2003, 2004, 2005), for years. Guinness, Harp and Smithwick's as well as an impressive list of Irish whiskeys are on hand.
As far as filling your belly. Try the "Harp Beer Battered Fish and Chips" our waitress says is their most popular item. It's a 10 oz filet of northern Pacific Cod in homemade Harp batter, served with thick cut chips and mushy peas. Tarter sauce, mild vinegar and ketchup served on the side. $12.95 at lunch or dinner. Delicious and filling. The thick cut chips add up to a whole large potato! The mushy peas had a good flavor and consistency and I was surprised to enjoy. A crisp Pear Guinness was delightful and light to wash it all down!
My companion tried the Peppercorn crusted 10 oz filet mignon served with a jameson, three peppercorn sauce or cashel blue and horse radish sauce, caramelized onions and mushrooms, served with champ or whiskey scalloped potatoes and fresh vegetables at $21.95. He says it was as good a filet as he has ever had, and I can tell you he's had a lot! All was served hot and timely. Our server was there when needed and very efficient and delightful. Colcannon Cakes are an Irish favorite. Pan fried served with savoury sour cream and tomato compote. Guinness Beef Stew of top sirloin and root vegetable braised Guinness gravy while great on a cold winter day didn't seem appealing while the temps are still triple digit. Neither did the Shephard's Pie (not the traditional lamb of a true Shephard's Pie) of lean minced beef and diced vegetables in a savoury gravy topped with champ and melted cheese. We shall to try these on return once the temps leave us needing a warming up meal.

Also on the menu Guinness mustard encrusted pork tenderloin stuffed with spinach and Irish bacon rashers, drizzled in Strongbow apple cider reduction for $15.95, Curry brushed grilled Lamb chops, served with an apricot, honey and tarragon sauce $19.95, Grilled Salmon over saiteed spinach, covered with their own Guinness hollandaise sauce $14.95, and Char grilled Tuna steak accompanied by a roast spring onion and tomato relish $18.95 or Seafood pasta medley of cockles, mussels, shrimp and cod simmered in a white wine garlic broth with tomato, served over bow tie pasta $17.95. So many choices to look forward to in a return trip.
Their website http://www.skepticalchymist.com/ will keep you updated as to the live entertainment onstage and events. So you need only go as far as Scottsdale for a glimpse of old Ireland! Sample the delights of Irish cuisine and sip on many fine Irish beverages. 15688 N. Pima Road Suite #C6 , Scottsdale, AZ. 85260. (480) 609 8677. Cowgirl Connoisseur may be reached at azphm@earthlink.net , P.O. Box 11105 Phoenix AZ 85061.

Alberto's Italian Restaurant

Alberto's Italian Restaurant


by Cowgirl Connoisseur

Alberto's Italian Restaurant located at 7171 E Cave Creek Road, in Carefree. This quaint little spot is about to take off to fresh heights with a new wine bar to complement the rich traditional award winning Italian cuisine of Chef/partner Alberto Liani.

Check out the walls on the way to the immaculate restrooms and you will find a collection of wonderful reviews, that only a lifetime of great cooking can accomplish. And this review might as well join all the others because it contains only glowing words of flattery for Alberto's recipes created with only the finest of fresh ingredients. The food was excellent, the service as good as it gets, and the ambiance was warm and inviting and the people especially gracious.

Salvatore greeted us as we arrived and made recommendations from the menu and took our orders. A plate of homemade crusty bread and a dish of fresh olive oil with herbs appeared with an excellent Merlot wine.

Caprese $10.95 for an appetizer satiated our hunger as we awaited spinach ravioli and spaghetti with sausage. The mozzarella was delightfully smokey and fresh, sliced equally to the large vine ripe tomato that seems impossible to find in the produce section these days. Fresh basil must have come from somewhere other than Arizona because mine from the garden has been too bitter when in the hot sun, and this basil was just perfect. And the balsamic had a gentle bite and yummy flavor. The bread, that large holed yeast bread with a hard crust, was delicious too. The menu offers a full array of traditional Italian fare. The Pasta a Fagioli soup $6.95 at the next table looked hearty and the gentleman sipping it says it was delicious.

A special brick oven brought from Italy bakes at super hot temperatures to make a crisp crust and melt the cheeses to bubbling perfection. Over a dozen pizza combinations with an average price of $14.90 makes me wonder why we would ever order a pizza from anywhere else. Fresh hand tossed, created with the magic only a master chef with over 40 years of experience can attain, means each pizza is a masterpiece.

Pasta is all fresh homemade. "Nothing frozen!" says Liani. "That's what makes it taste so good." Simple traditional recipes from Rome where he still maintains a home. "I try to get back to Rome for a little time every year." The Spinach Ravioli (pre-spinach problems) was delicate and flavorful, and only $15.95. For $19.95 the Spaghetti with sausage had a mild spicy flavor and very filling

A wine list with over 200 wines on hand was impressive. Many are imported from Italy but they also carry many fine domestic wines as well.

It would take many trips to this marvelous restaurant to try everything on their varied menu. You could tell many patrons are regular customers, which always bodes well for the quality of the food.

The new wine bar will open this month, and will add yet another dimension to enjoying the ambiance and companionship at Alberto's Italian Restaurant. The restaurant is open 4pm-9pm Tuesday - Sunday, give them a call today at 480-488-5800. Go see Alberto and Sal and say the Cowgirl Connoisseur from Panorama Hills Monthly sent you!

Caffe Boa

Caffe Boa

By Cowgirl Conniseur

We all end up in Tempe for one reason or another with so many fabulous shows and festivals in the area. So while there, schedule time for a meal at Tempe's Caffe Boa on Mill and 4th Street. The sign is tucked back behind trees, so it might be tough to find, but park near 4th and walk the west side of the street. You will find the darling little patio with a European café air. Inside the décor is modern with clean lines and earthy colors. A mix of photos and art adorn the walls and dining areas are broken up into smaller more intimate areas by ancient red brick arches, ceiling to floor drapes a mix of dark and light wood. It’s all very clean, attractive and comfortable.

At first look, the menu is very different. There are so many unique combinations of flavors, next to a few old favorites. My advice is jump in and try something new. Everything my party has tried on several visits has been delicious. Rosemary-and-twine tied white linen napkins set a mood and all that follows reminds us this is more than just food, it’s a see-touch-smell and taste experience.

The “First Bites” or Appetizers we enjoyed included a wonderful “Caprese.”$6.95 Fresh beefsteak tomatoes topped with bufala mozzarella, basil and our reduced balsamic dressing. The balsamic was so great we had our server get the name for us and it is made by the Queen Creek Olive Mill in Queen Creek, Arizona. Online at http://www.queencreekolivemill.com/ they say they are Arizona’s first working olive farm and mill, pressing the finest extra virgin olive oil from nine different varieties of olives hand picked and blended to make one of the world’s finest extra virgin olive oils. They even offer tours to experience a true Tuscan tasting experience. Amazing how one great little first bite can lead to another great discovery! Caffe Boa is famous for their meatballs “Ragusa” $8.25 sliced and served with sautéed red onions, bell peppers, marinara and melted provolone. This could be almost a meal in itself if you are a light eater and love flavor over volume.

The menu boasts an extensive selection of “Insalata” blending ingredients in such a way as to make it more than just a salad. You can add Cajun or Garlic chicken, Italian sausage or shrimp to any of the salads for an additional $4 making another light eating option. My favorites are “So. Cal Love”, $9.95 a chicken breast, sliced almonds, avocado, alfalfa sprouts with oh so delicate butter-cup lettuce topped with a champagne/lemon Vinaigrette that compliments but does not overpower the ingredients. The “Istria Insalata” $9.95 with organic spring mix with fresh raspberries, candied walnuts, Belgium endive, chevre, and apple slices, tossed with a raspberry vinaigrette is very filling. I added the Cajun chicken for $4.00 extra.

As for the pasta dishes, “Voodoopenne”$14.95 is a great Cajun spiced chicken breast grilled to perfection and tossed with fresh tomatoes, tri-colored bell peppers, light cream, and penne and it was delicious with a delicate mild Italian sausage. But to die for was the “Ravioli Rakovi” $17.95 the most requested special, now on the menu. Jumbo square ravioli filled with fresh pulled crab, marscarpone, ricotta, and herbs, tossed in a light lemon cream with tarragon. Silly me I took a bite off my date’s plate and fell in love! Entrees we enjoyed included the “Filettomignon” $23.95 of 100% certified Mid-Western grown and fed, top quality, 6oz. fillet mignon, grilled to taste and served with Cabernet/Porcini Mushroom reduction and fresh seasonal vegetables. If you can eat all of this hooray for you because it is a lot of delicious rich meat! “Lucasmeatballs” $15.95 are their family perfection of a classic! Italian sausage, premium beef, veal, pork meatballs, made daily and simmered in fresh marinara and tossed with spaghetti.

Mine are all grown, but if you have little ones they also offer a “Luca's Special Kidz Menu” for the under 12-year-old crowd.

Caffe Boa has been voted Winner of the Phoenix New Times, and Get out Magazine 2006, Best Happy Hour, everyday at the Wine bar 4-7pm with 1/2 off ALL appetizers, 1/2 off ALL wines by the glass, 1/2 off Specialty martini/drink list, and $2 for our premium draft selection. Open 7 days a week Sun-Wed 11am-10pm and Thursday, Friday & Saturday: 11am-11pm (bar open later). 398 S. Mill Avenue in Old Town Tempe. (480) 968-9112. http://www.cafeboa.com/

Roka Akor a Dining Review

Roka Akor a Dining Review
By LeeAnn Sharpe

February 15, 2008

You will want to make a note of this new “Hip Robatayaki Cuisine” restaurant, ROKA AKOR. It is located in north Scottsdale at 7299 N. Scottsdale Road, Phone 480.306.8800. Keep that number handy as I’m sure there will be long lists for reservations. Look for the tall blue spiral sculpture out front. Food doesn’t get better than this!

Native New Zealander Chef Nicholas Watt brings his 16 years of international experience and raving success in London to his first Roka location in the U.S. The handsome Watt roamed the dining room engaging his guests with a genuine boyish charm speaking of his days in New Zealand where his mother cooked with the freshest fish. He wanted to bring that to his restaurants. Study in Toyko and his love of fresh fish make Roka a perfect fit for his talents.

My dining companion Julie and I started out with edamame (v) $3.50: steamed edamame with sea salt, hotate no miso-shiru $5.60: white miso soup with scallop and spring onion and maki rolls. We could have chosen any from about 11 different maki options including kappa maki (v) $3.60: a cucumber and sesame roll, chirashi maki $6.90: spicy sashimi fish selection with spring onion and cucumber, age watari gani $8.60: softshell crab, cucumber, kim chi, and chilli mayonnaise, kankoku fu yaki buta $6.30: korean roast pork loin, shiso and chilli cabbage, california maki $6.30: crab meat, avocado and toblko. But we chose the ebi no atama $7.60: a heavenly combination of crispy prawn, avocado, chilli chrysanthemums and dark sweet soy. We would have been happy eating these all night!

General Manager Jeffrey Berkowitz stopped by our table to welcome us and make certain everything was to our liking. He was totally attentive to each guest all evening. All of the staff was obviously trained to the highest level and the service was beyond any you can find anywhere in the world. Eli was our wonderful server, explaining dishes and making excellent suggestions, but the entire wait staff worked together to bring out dishes as they were ready. And each came wrapped in smiles and genuine concern for every desire being met. I can not see how they could have made the dining experience more enjoyable. Executive chef Bjoern Weissgerber directs the symphony of cuisine to perfection.

I love how they label vegetarian dishes with a (v). Some diners might be a little apprehensive about experimenting with unusual dishes or flavors. There’s no need to fear here. Everything is prepared in such a way as to give your palette a thrill ride to ecstasy!
Dishes are on the small side so you can graze through multiple options. Health conscious will find many very healthy low fat opportunities here. Sauces are light and grilling keeps dishes healthy.

The snacks, salads & soups included a wide variety of flavors such as baechu kim chi (v) $4.00: napa cabbage in garlic and hot chilli, butaniku to hotate no gyoza $6.50: pork and golden scallop dumplings, lobster to awabi no gyoza $14.00: lobster and abalone dumplings (I wish I had tried these! They look fantastic!) The gyu no tataki to truffle $14.00: beef tataki with pickled daikon and winter truffle and the abura bouzu no tataki shiro asparagus zoe $12.00: butterfish tataki, white asparagus with yuzu shallot dressing and the maguro no tataki $14.00: tuna tataki salad with apple mustard dressing all piqued my interest as well, but will have to wait for my next visit.

Robatayaki Cuisine relies heavily on the 25 foot long robata Japanese oak charcoal grill which is open to the dining area. Sit at the bar facing the grill so you can watch the dozen or so chefs as they work in unison under the direction of the lead chef who hollars out orders in Japanese and they all respond in a loud crisp retort as if clapping out of a huddle. The robata tradition has been handed down for centuries by Japanese fishermen who cook their daily catch over a charcoal fire and use oars as serving platters. An exceptional ventilation system pulls the little bit of smoke straight up but leaves the room with a warm gentle scent that is very pleasing. Smoke sensitive need not worry. I am the most sensitive to smoke and never had an itch or sniffle all evening. You can also sit in the large dining area with earthy aesthetic clean lines on oak tables and very comfortable cushioned chairs. There’s also an outside patio and an enchanting private event room with a long wood slab table that can be divided in half.

Roka Akor dishes look magical in their presentation. The maguro to caviar no tartar, uzura no tamago zoe $12.00: tuna tartar, sevruga caviar and quail's yolk are served in a dish with a boat like sail in a bed of crystal ice. We had the ebi no kushiyaki $32.50: wild jumbo Madagascan prawn with yuzu koshyu chilli paste with a magical taste like nothing you’ve ever experienced. It starts out with a mild tender prawn taste tinted with a touch of blue watercress and then the fire of the chilli paste presents itself in a subtle burn. Delicious! The presentation on a long dish includes the jumbo prawn head looking like a creature out of a Jacque Cousteau documentary.

My favorite was the sake teriyaki $12.00: salmon fillet teriyaki infused with the smokey grill flavor and complemented by the most delicious teriyaki sauce, not too thick or sweet, just right with a lightness and tang that made me want more!

We also enjoyed the gin tara no saikyo-yaki $24.00: black cod marinated in yuzu miso and homemade hajikami. It was a very lightly blackened cod presented wrapped in a leaf with a sweet white sauce on the side. The cod was beautifully elegant in look and taste.

My friends enjoyed the niku no asparagus teriyaki $9.60: beef and asparagus teriyaki skewer and kobuta no ribs yawaraka nikomi $18.00: baby back ribs glazed with a spiced master stock and cashew nuts. What a flavor combination! That’s what it’s all about at Roka Alor, freshness and flavors presented in delicious combinations, simple yet powerful.

I want to go back (many times) to try the kamo no muneniku hachimitsu sansho fumi $24.00: duck breast basted with honey and sansho pepper or the kankoku fu kohitsuji $26.00: lamb cutlets with korean spices. The hireniku no pirikara yakiniku $28.00: beef fillet with chilli, ginger and spring onion also looked marvelous!

Robata vegetables fill the menu out but who has room for so much! Next time I will try the ko nasu (v) $6.60: eggplant in mirin, ginger and soy and the nimono (V) $5.00:grilled sweet potato with sesame and sweet soy.

Did I mention the sashimi-nigiri zushi selections which included hon maguro- blue fin $16.00: kihada maguro - yellow fin $10.00: bigeye ocean trout $6.60: shima aji - stripped jack fish $10.00: hamachi - yellowtail $5.30: nme dai - new zealand snapper $5.60: tako - octupus $10.00: sake - salmon $6.60: hotate - scallops $12.00: suzuki - seabass $6.60: ikura - salmon roe $9.00: tai - seabream $8.00: unagi - freshwater eel $10.00: ika - squid $9.00:ama ebi - sweet shrimp $6.60: ebi - shrimp $8.00: and kaki - oyster $7.90: The
tokusen displays botan ebi sashimi $14.60: extra large sweet shrimp served with oscietra caviar uni - sea urchin sashimi $15.00: gunkan $12.00: o-toro - fatty tuna $26.00: wagyu gunkan $16.50: wagyu sushi, oscietra caviar, spring onion and fresh ginger, kinme dai - japanese red snapper $12.00.

Dozens of colorful bottles of shochu, a traditional Japanese distilled spirit flavored with apples, pears and raspberries, hang over the bar. Two climate-controlled wine cases hold 600 bottles apiece behind 14-foot-high glass. Bartenders were trained in London and blend the most delicious concoctions not to be found anywhere else, unless you visit Roka in London. The Green Tea and Pear Bellini $12.00 is the perfect combination of the pear shochu and champagne, crisp and light and delicious!

For dessert we had the sorbet with two miniature scoops of tangy ice cream perched on top of a crystal ice mountain. Delightful! And Julie had the chocolate pudding, more of a cake with green tea filling, so rich and beautifully presented. Each piece is a work of art, a feast for the soul as well as the palette.

Designer Noriyoshi Muramatsu with the award winning Tokyo-based firm Super Potato designed the bar and lounge. The décor is so subtle in its simple uncomplicated lines, but makes bold statements. The wall on one end features a wave pattern that evokes an ocean feel. Walls are made of rammed earth, so rocks, straw and dirt are part of the visual and tactile experience. The wood slats in front of the windows and the wide wooden bar around the grilling space is made of reclaimed Irish Oak matching the tables. Heavy glass doors have wood handles. Even the restrooms have natural wood counters and fully enclosed stainless steel stalls with a round European style commode. The elegant water faucets flow freely without a touch, producing perfect temperature warm water. Even the lighting is controlled in a subdued by sufficient level in each area of the establishment. Attention to detail has been mastered on every level. Chef Watt mentioned even the freezers are of a medical lab quality enabling them to freeze to the optimal temperature to keep food perfect. A Japanese ceramic artist was commissioned to hand design the serving plates and bowls in a variety of sizes and shapes that invite touch. All are hand-made, rustic ceramic pieces with grainy textures and nature inspired earthen colors. Great thought went into the design like a slight triangular bend in the soup bowl to make them easy to drink. And simple esthetic enhancement carved into serving plates, not just painted on.

Chef Watt’s blend of contemporary Japanese cuisine and the desert of north Scottsdale is sure to be a big hit. I hope you can get a reservation and enjoy this magical delight!
ROKA AKOR is open 11 a.m. to 3 p.m. daily for lunch and 5 p.m. to 11 p.m. daily for dinner. Reservations 480.306.8800.
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Pioneer Restaurant and Saloon

Pioneer Restaurant and Saloon
Dining Review
By Cowgirl Connoisseur


The old time cowboy restaurant is almost a thing of the past with all of the modern development taking over much of Arizona’s cowboy country.

Pioneer Restaurant and Saloon located at I-17 Exit #225 west on Pioneer Road can still hold claim to good old-fashioned cowboy food and entertainment. They claim to be “Where Arizona’s Old West is re-discovered and the taste of Arizona’s new west is found”

Pioneer Restaurant and Saloon sits on the Pioneer Living History Museum old west town property, although you can enter the restaurant without going into the museum proper. Many events combine the restaurants food with everything from weddings, corporate parties to the September Wild Western Festival. www.wildwesternfestival.com

Open Wednesday through Sunday, 6am to 9pm, Pioneer serves up breakfast, lunch and dinner in a comfortable old west style dining room and bar. Sunday they have an All-U-Can-Eat Buffet Breakfast sure to satisfy any appetite from Hoss to Little Joe. Thursday night is All-U-Can-Eat Spaghetti & Meatballs, darn near featured in every Clint Eastwood Spaghetti Western. Friday night is the “Famous” All-U-Can-Eat Fish Fry. Gather up your posse of family and friends for this one! Saturday night is Prime Rib and All the Fixin’s. The food has always been of generous portions and cooked to your request.

Friday through Sunday you can enjoy entertainment from honkey-tonk piano to cowboy singers. Pioneer can also host your parties for weddings, corporate events or team building. Bring your out-of-town guests in for a taste of the old west. Their website at www.westerndestinations.com tells you all about a variety of activities available.
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Buffalo Chip Saloon And Steakhouse

Buffalo Chip Saloon And Steakhouse
by Cowgirl Connoisseur

The Buffalo Chip is a cowboy's standard hang out in downtown Cave Creek. It has a real western, kinda rough and tumble feel and it comes by it naturally. All those cowboy boots kicking up their heels dancing and hootin' and hollarin' can leave a mark! "Live in the now, but play in the 1800's" is their motto. Aside from the televisions, you could be walking into an 1880's style bar.

The restaurant is open 10am to 10pm with standard cowboy fare. Big Buckin' Burger and Fries at $6.95, 3/4 lb 100% beef chuck, hand ground and pattied, on a toasted bun with cheddar cheese. You can add Bacon, Green Chiles or Red Chili for $1.00 each. On Fridays, it's "All-You-Can-Eat" Cod, Walleye, Lake Perch and Catfish with fries and slaw $9.95 from 5 to 10pm. The fish is hot and delicious and they keep it coming. What a deal! Be sure to get your fill by 10pm, because the tables get pushed back and the dance floor appears and lookout, it gets crazy. They hand cut their own choice steaks and cook the steaks and burgers are on a Mesquite grilled to your likes. Of the hundreds of steaks I've had at the Chip, every single one has been good, tender, juicy and tasty. They are served with cowboy beans, salad, and a honey butter biscuit. It's nothing fancy, just simple straight forward cowboy dinner and uumm ummm good.

Not in the burger mood? How about a Mesquite Grilled Chicken Sandwich, for $7.95, it is a large grilled chicken breast, hot melted cheese, green chilies, tomatoes, and lettuce on a toasted bun, served with fries. Or a Pit Smoked Pork Sandwich and Fries, $7.95, 3/4 pound of smoked sliced pork topped with melted cheese, coleslaw and served on a toasted bun with a side of BBQ sauce. Or the Smoked Brisket Sandwich and Fries, $7.95, 3/4 pound beef brisket with melted cheese on a toasted bun with a side of BBQ sauce. For the salad lover try the Grilled Chicken Salad, $7.95, Platter of iceberg lettuce, slivered purple cabbage, carrots, and tomatoes with a grilled chicken breast, toasted croutons and side of ranch dressing.

The Chet "ATKINS" Platter, is $11.95, it has smoked pork, beef brisket, and grilled chicken breast with dry BBQ rub and a side of low-carb home-style coleslaw. Pit-Smoked Beef Brisket, for $10.95, is one pound of pit-smoked beef brisket with cowboy beans, coleslaw and honey butter biscuit. Or try the Chicken Saloon, for $10.95, chicken breast, tossed green salad, and a honey butter biscuit.

But the most popular item is the 12 oz. choice handcut Ribeye Steak, for $16.95, served with cowboy beans, tossed green salad, and a honey butter biscuit. Cooked to your order with these guidelines, Rare = Cool Red Center, Medium Rare = Warm Pink Center, Medium = Thin Pink Line in Center, Medium Well = No Pink, Well = May Still Be on Fire!

As a center attraction for cowboys in a western town for so many years, the Chip is nothing fancy. But that patina of so many wild nights has a certain attraction. This is where life really happens. It can get wild. Pretty young cowgirls come in their best western ware and dancing boots to two-step with cowboys in Wranglers and fresh Panhandle Slim snap button shirt and of course Stetson hat. They meet on the dance floor and share a few long necks and the next thing you know there are two kids and dog in the back of his Ford F250. Yep, many a romance has begun under that roof.

The atmosphere is just what city folk and tourists want to absorb. The Buffalo Chip even caters to tour groups and parties with a little western town out back. You can listen to the live music, shoot pool, or throw horseshoes, sit next to a fire pit and enjoy beautiful Black Mountain with a cold one!

There's plenty of music and dancing going on with Wednesday Karaoke 8pm to Midnight using one of the best sound system around. Thursday and Sunday you can enjoy free dance lessons (that's cowboy dancing ya'll) from 7 to 8pm, and Live music and dancing with The Pat James Band 8pm till Midnight, every Thursday through Sunday. And check out Mel's Auction out back where you can bring anything in from 7to 9pm to get sold, and of course you're welcome to buy!

The first Sunday of every month during the Fall and Winter from 7 to 9pm the Chip goes theatre with "Murder at the High Noon Saloon", a Comedy/Interactive Theater and Dinner Show. They serve a Prime Rib, Cowboy Beans, Tossed Salad, Sourdough Biscuit and Dessert for $35.00.

So the next time your gang of cowboys and cowgirls gets real hungry and has some energy to burn, do what we do. Say,"Meet ya'll at the Chip!" Buffalo Chip Saloon and Steakhouse, is located at 6811 East Cave Creek Road, in Cave Creek.

Gordon Biersch Dining Review

Dining Review
Gordon Biersch

by Cowgirl Connoisseur
I generally give a restaurant three tries before writing a review to get a good feel for the average experience and taste more of the menu. In this case, I only have two personal experiences, but my dining companion has been there a total of five times.

Gordon Biersch is a brewery/restaurant located adjacent to the Jobing.com Arena in Glendale south of Glendale and East of the 101. Their website at http://www.gordonbiersch.com/ says it all started with the dream of two passionate guys named Dan Gordon and Dean Biersch. Their dream of exceptional beer and delicious food became a reality on July 6, 1988 when the first Gordon Biersch opened in Palo Alto, California. Acquired by Big River Brewing Company in 1999, Gordon Biersch now has 17 locations in 13 states and Washington D.C.

The Glendale location is brand new, a part of the exciting WestGate project tied into the Arena and Stadium and Hotel/Convention Center complex driving mass crowds of sports and entertainment seekers to the west valley. It has a distinct advantage of benefiting from the intense traffic pre and post events. And the local business trade has found it an enjoyable lunch spot as well. It’s close enough to park in the Arena west parking lot and walk to the restaurant before or after games.

Each Gordon Biersch restaurant features a unique décor and atmosphere that provides an inviting space for social gatherings, casually sophisticated dining occasions, and private dining events for groups from 15 to 500. This location has a warm modern southwest feel. It’s a large open dining room with views of the kitchen and curtained side rooms for private groups. The booths are comfortable and the noise level was low and comfortable for normal conversation. Our server was attentive and the food arrived in a reasonable time, even in the pre-event dinner rush.

I enjoyed the Cedar Plank Pecan Crusted Salmon Topped with a Honey Pecan Crust and seared on a Cedar Plank, with a Dill Cream Sauce, served with Jasmine Rice and Seasonal Vegetables $18.50. I was a little disappointed that the Honey Pecan Crust seemed to be more an afterthought spooned on topping rather than an actual crust, but it was still flavorful and cooked to perfection.

My companion ordered the Gorgonzola Pear Salad with Pecan Crusted Chicken in Marzen Vinaigrette $12.50. It was a bit on the bland side and required another dose of the dressing to give it a boost.

Okay so it was a so-so dining experience. Maybe a solid 3 stars. But I was willing to give it another try.

Let’s go for the Appetizers. Quick Fried Calamari with Spicy Marinara $9.25. We had Calamari the last visit and it was delicious! A good sized portion hot, fresh and crispy. The marinara sauce was just right and we could have used about half again as much for dipping! My companion loved the Lump Crab Cake with Asian Slaw and
Cajun Remoulade $10.95 We could have selected Gordon Biersch Garlic Fries $5.75, Shrimp and Chicken Potstickers with Asian Barbecue Sauce and Hot Mustard $8.95, Bruschetta with Garlic Parmesan Crostini $8.25, Crispy Artichoke Hearts Topped with Parmesan, served with Lemon Aioli $8.95, Blackened Ahi Tuna Served rare with Cajun Remoulade $10.75, Crab and Artichoke Dip in a Sourdough Bread Bowl $9.95.
Or Glazed Chicken Wings with Sweet Chili and Ginger $8.95 or a Chef’s Sampler $14.95, Brewer’s Feast Sampler $16.95, Tapas Roasted Garlic, Bruschetta, Olive, Relish and Hummus served with Herb Flatbread $8.25, or Southwest Egg Rolls Pulled Chicken, Black Beans, Corn, Roasted Red Peppers and Pepperjack Cheese served with a Roasted Jalapeno Ranch Dipping Sauce $8.50.

Their menu says “Traditional pastas with big flavors to complement our Lager Beers.” Looking at the pasta menu of Fire Roasted Chicken & Fettuccine with Sun-Dried Tomatoes in a Pesto Cream Sauce $15.25, or Pasta Jambalaya Chicken, Shrimp, Ham and Andouille Sausage tossed with Orzo Pasta $15.25, or Linguine Marinara Fresh Mozzarella, Marinara Sauce and Parmesan Cheese $11.50, or Goat Cheese Ravioli Sauteed Mushrooms, Spinach, Pine Nuts with Fresh Rosemary in a Brown Butter
Sauce $14.95. I tried the Ravioli and really enjoyed the combination with a good beer.

Entrees offered include Barbecued Salmon with Asian Barbecue Sauce, Balsamic Grilled Red Onion, Spinach and Sweet Ginger Rice $18.95, Gorgonzola Bone-In Ribeye 18 oz., topped with a Signature Gorgonzola Butter. All steaks are served with Garlic Mashed Potatoes and Seasonal Vegetables $25.50, Flame Grilled New York Strip A hearty 14 oz.char-grilled Strip Steak $22.95. The Bistro Steak Medallions Char-grilled Aged Beef Medallions marinated in Ginger Soy Sauce $19.75 were a good light steak choice. They also offer Bistro Steak Medallions & Crab Stuffed Shrimp $22.50, Teriyaki Flat Iron Steak Grilled to perfection and topped with a rich Teriyaki Sauce, served alongside Garlic Mashed Potatoes and Fresh Asparagus $17.95, Meatloaf Made with Ground Beef and Italian Sausage served with Brown Gravy and Garlic Mashed Potatoes $14.95, Chicken Marsala Sauteed with Shallots and Mushrooms in a Marsala Wine Sauce over Linguine $14.95,(my companion ordered the Chicken Marsala and I tried a bite or two as it’s one of my favorite meals and I must say their chef pleased me with his version of this classic dish.) Pecan Crusted Chicken with Garlic Mashed Potatoes and Seasonal Vegetables $14.95, Chicken Piccata Lightly dusted in Seasoned Flour and sauteed with a White Wine Butter, Lemon Juice and Caper Sauce, served with Jasmine Rice and Fresh Vegetables $14.95, Sesame Seared Ahi Tuna served rare with Red Peppers, Baby Bok Choy and Sweet Ginger Rice $20.95, Cajun Pasta Andouille Sausage, Grilled Chicken and Shrimp and Louisiana Spices with Fettuccine in a Tomato Cream Sauce $15.95.
Sweet and Spicy Cashew Chicken Stir Fry with Asian Vegetables and Jasmine Rice $14.75. (Another dining companion tried the Chicken Stir Fry and was very pleased. It wasn’t too sweet or spicy for her tastes and the vegetables were crisp and not overcooked like some she had experienced.) Spicy Shrimp Stir Fry with Asian Vegetables and Jasmine Rice $16.75, Chicken Parmesan Breaded Chicken Breast topped with Marinara and melted Mozzarella Cheese served with Pesto Cream Linguine $14.50
They offer a selection of Pizzas including, Classic Pepperoni $11.75, Pepperoni & Mushroom Pizza with Mozzarella Cheese $11.95, Chicken & Artichoke with Sun-Dried Tomatoes and Basil $11.95, Roasted Garlic & Chicken Pizza with a White Sauce, Roasted Garlic and Pulled Chicken $11.95, Hawaiian Pizza with Mozzarella Cheese, Diced Ham and Pineapple $11.95, Pepperoni & Sausage with Mozzarella Cheese $11.95,
Veggie Pizza Sun-Dried Tomato Pesto with Artichoke, Mushrooms, Spinach and Roma Tomatoes $11.50, Fresh Mozzarella with Roma Tomatoes and Basil $10.95, Barbecue Chicken Pulled Chicken, Onion, Cilantro and Mozzarella over our Märzen Barbecue Sauce $11.95, or a Create Your Own Start with Tomato Basil Sauce and Mozzarella Cheese $10.75 Each topping: $1.00, Meats: Pepperoni, Italian Sausage, Chicken, Andouille Sausage, Ham, Vegetables: Mushrooms, Roasted Red Peppers, Artichoke Hearts, Sun-Dried Tomatoes, Roma Tomatoes, Red Onions, Spinach, Roasted Garlic, Pineapple.

I must comment on the beer. After all Gordon Biersch is a brewery. Their website educated me saying, “The first thing to know about brewing is that basically, it's cooking. The brewer is a chef, the brewery is his kitchen and the brew kettle no more than a pot. Granted, at 1,500 liters, it is a very, very large pot. The recipe for Gordon Biersch beer contains only four ingredients as dictated by the 500-year-old German purity law called Reinheitsgebot. (Rine-HEIGHT-ski-bot') The German Purity Law that dates back to 1516 which says beer can only be made with 3 ingredients, Barley. Hops and water. Interestingly, at the time no one knew that yeast was involved in the process. (It was in the air.) So yeast has since been added as the fourth ingredient. Many people use color to classify beer, but an even more basic distinction is between lagers and ales. Most microbrews are ales. They are made from top fermenting yeasts and are typically stored for about two weeks. Most ales are fruity and complex in flavor. Gordon Biersch brews mostly lagers. Lagers use bottom fermenting yeasts and are stored for about five weeks after brewing, which results in a crisper, smoother flavor. Gordon Biersch brews beers that range in color from gold to auburn to brown and to black, but most of our flagship beers are lager style resulting in what we think are wonderfully drinkable brews. The bottom line? Judge a beer based on taste not color.”

We tried GOLDEN EXPORT a smooth, refreshing lager, lightly hopped with a dry finish. The demand was so high when it was first brewed in the 1870s, that it was “exported ” to other regions in Germany. I don’t claim to be an aficionado of beer, but I know what I like and this is a fine beer. And we tried MÄRZEN (Maert-zen) a dry, auburn-colored, Bavarian lager with a mildly sweet finish. It was originally brewed in March (“Marz ” in German) an store in caves to be drunk during warmer weather. I can see why the Germans like their beer. This one is especially nice with a steak.

So after a couple of visits I have moved it up to a 4 star dining experience. Gordon Biersch, 6915 North 95th Avenue, Glendale, AZ 85305, phone: 623-877-4300 fax: 623-877-4305, Hours Sunday – Monday: 11am – 11pm, Tuesday - Thursday: 11am - 12am, Friday – Saturday: 11am – 1am. They offer specials on appetizers $4.95 from 4-6:30pm and 10pm to close if you arrive after the games. Tell them the Cowgirl Connoisseur sent you!
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Wildflower Bread Company Review

Wildflower Bread Company Review
by Cowgirl Connoisseur


Wildflower Bread Company is a Scottsdale based chain with Arizona locations including Tempe Square (SW Corner of McClintock & Guadalupe), Sonora Village (SW Corner of Loop 101 & Frank Lloyd Wright Blvd.), Deer Valley Towne Center ( SW Intersection of Loop 101 & I-17), Chandler Fashion Center (SW Intersection of Loop 101 & Chandler Blvd.), Wildflower Village (SW Corner of Baseline & Val Vista), Palm Valley Pavilions West (SW Corner of Litchfield & McDowell), Arcadia Commons (Indian School & 44th Street), Prescott Gateway Mall (Intersection of Highway 69 & Gateway Blvd.), and The Shops at Piñon Pointe (Intersection of Highways 179 & 89A).

It’s a simple order at the counter and the server brings you your food. You get your own drinks and refills. Sandwiches, pasta, soups and salads, muffins and breads make up most of their menu. Bread is their passion and all of it is baked fresh daily. What a huge difference fresh bread makes in a delicious sandwich!

They serve breakfast, lunch and dinner with a wide variety of selections beyond your usual breakfast sandwich. Breakfast is served until 10:30am on weekdays and until 2pm on weekends. How about the Honey-Cured Ham & Brie Frittata with eggs, ham, brie, sautéed apples, sage and leeks, served with Wildflower Home Fries and buttered toast for only $5.99. Or Lemon Ricotta Pancakes which are Wildflower’s signature pancakes, with ricotta cheese and lemon, served with blueberry compote, sweet creamy butter and hot maple syrup at $5.69. The lemon contrasted with blueberry is a wonderful combination. The Roasted Tomato Feta & Egg Sandwich with scrambled eggs, roma tomato, feta and basil on a buttered Ciabatta Roll at $4.19 is a huge improvement over a McMuffin! This is a much nicer way to start your morning.

Lunch is prices from $6.49 to $6.99 for sandwiches like the Roast Beef & Gorgonzola with rare roast beef (94% fat-free), gorgonzola, roasted red pepper, red onion, romaine, tomato and herb mayo on Sourdough for $6.79. I really enjoyed their Wildflower Chicken Salad with chicken breast, red and green peppers, green onion, lemon, garlic and mayo with tomato, cucumber, romaine and clover sprouts on Nine-Grain at $6.79. My gentleman friend enjoyed the hot Spicy Meatball sandwich with swiss, giardinera hot peppers and Wildflower marinara on a grilled Ciabatta Roll for $6.99 The Harvest Apple Pork with slow-roasted pork with apple, leek, sage, arugula and swiss on grilled Pasilla Chili Rye at $6.79 looked tempting and I will try when the weather is cooler.

The salads are wonderful! Oriental Chicken with field greens, grilled chicken breast, red and white cabbage, cucumber, carrot, celery, green onion, jicama, cilantro, sesame seeds, crispy noodles and almonds with Oriental dressing at $6.99. They use a lot of jicama which you don’t find often but adds a nice crunch!

They serve up to six varieties of fresh homemade wholesome soup daily that are a wonderful meal in themselves. Made with natural ingredients and they always offer at least one vegetarian selection. You can try soup in their award-winning Sourdough bread boule or with your favorite sandwich or salad. By the cup $3.29, bowl $4.29, or soup in a Bread Boule is $5.29. You can even buy Soup by the Quart at $8.99 and feed the whole family. Their website gives the ingredients and complete nutritional breakdown of each soup for those counting calories or carbs.

Pasta is served from 3pm on and includes a Butternut Squash Ravioli topped with roasted walnut cream sauce and nutmeg sublime for $7.29. My favorite is Smoked Salmon Alfredo with sundried tomato, capers and linguini, topped with parsley and grated parmesan for only $7.29! Or how about the Three Cheese Ravioli topped with Wildflower marinara, parsley and grated parmesan for only $6.99. Pesto Chicken with Linguini grilled chicken breast, feta, roasted red pepper, spinach and pesto, topped with parsley and grated parmesan $7.29, Linguini with White Clam Sauce tender clams in an herb broth, topped with parsley and grated parmesan $6.99, and many more.

I go to Wildflower Bakery for meetings often because the atmosphere is usually subdued and quiet enough for comfortable conversation. They also have free wifi and it was relatively fast compared to many places in the valley.

It always seems to have a steady crowd. But the service is pretty quick and I’ve never had a problem finding a good table. When the weather is good I like sitting out on the front patio.

I also like to snag a cranberry muffin ($1.89) from the bakery case with a display so tempting you may have to close your eyes! They also have freshly made breads, cheesecakes, cupcakes and brownies, and cakes. Recently they had a baguette for a dollar you could drop into a box and grab your bread as you left.

Their hours: 6 a.m. to 9 p.m. weekdays; 7 a.m. to 9 p.m. Saturdays; 7 a.m. to 7 p.m. Sundays
Prices: $5-$7 sandwiches; $4-$7 salads; $7 pastas (after 3 p.m.) Info: (480) 838-9773 or wildflowerbread.com Locations include:
6428 S. McClintock Road Tempe phone 480-838-9773 fax 480-838-9469
15640 N. Pima Road Scottsdale phone 480-991-5180 fax 480-991-6279
2805 W. Agua Fria Freeway Deer Valley phone 623-879-6819 fax 623-879-6829
3111 W. Chandler Boulevard Chandler phone 480-821-8200 fax 480-821-8211
3425 E. Baseline Road Gilbert phone 480-507-9565 fax 480-507-9566
1360 N. Litchfield Road Goodyear phone 623-935-1131 fax 623-935-5557
4290 East Indian School Road Arcadia phone (602) 850-8585 fax (602) 850-8586
3250 Gateway Boulevard Prescott phone 928-717-1700 fax 928-717-1707
101 N. Highway 89A Sedona phone 928-204-2223 fax 928-204-9449
16059 N. 82nd Street Scottsdale Corporate phone 480-951-9453 fax 480-951-9464


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