How To Have A Nice Lunch On Christmas Eve Day - Valentino's Style

First question one might ask ... what's a nice Jewish boy writing about food on Christmas Eve? Easy to explain. Hannukah is over and I have nothing better to do. Unless of course I want to go have some Chinese food tonight. Nah, it's just Charlie and me and I don't feel like going out. Besides I am still full from a great lunch at Valentino's with some pretty impressive people.

One advantage of being a foodie is recommending places to eat. Let's face it ... there's not many great choices to eat out this way especially at lunch unless you're up for fast food and that gets tired quickly. So when I had the opportunity to suggest a place Valentino's must have been on my mind. It also helped that it was closer to the VIP's I was meeting. 

It's not often you get to meet and eat with the County Attorney Lando Voyles, Sheriff Paul Babeu, and the President of the Arizona Public Safety Foundation Joe Trasser. I feel very fortunate to be in the midst of their presence for all they have done for Pinal County. However, this isn't a political message but rather a review of some good chow. Sufice to say that only good things for our community will be a result of our meeting.

So you might ask what do VIP's eat for lunch. No not Wheatie's, that's for armchair quarterbacks. The same thing you and I eat. Good food. Can you guess by looking at these four dishes who ate what?

OK give up? First dish on the upper left is a Chicken Vermont Panini ... Breaded chicken breast topped with apple-smoked bacon baked with Vermont cheddar cheese, marinated plum tomatoes, lettuce and a pesto mayonnaise. Made for a big guy like me.

Bottom left: Chicken Parmigiana ... Breaded, boneless breast of chicken topped with Valentino's Original tomato sauce, baked on a demi loaf with provolone cheese. So good the guy with the badge almost arrested the owner as his own chef.

Top right: Mediterranean Salad ... Fresh romaine lettuce, red onions, tomatoes, cucumbers, pepperoncini peppers, Kalamata olives and feta cheese  served with Valentino’s Original Italian vinaigrette dressing and marinated charcoal-grilled chicken.The chef's going away for a very long time if he doesn't please this guy.

Bottom right: Antipasto Salad ...Fresh mixed greens with imported Italian meats, cheeses & olives tossed in Valentino’s Original Italian vinaigrette dressing. This guy heads up a company that offers Crime Scene and Biohazard Cleanup. Good thing the food was great ... no mess to clean up here. The plates are all clean.

Remember, food is a great equalizer. If only more people would put their passion into food the world would be a better place. Bon Appetit!

Valentino's Eatery

3385 North Hunt Highway, Florence, AZ 85132

Phone:(520) 723-5910

Miami - Globe Arizona Mexican Food at its Finest – Guayo’s Elrey

Who knew? Unless you're from around these parts who knew that the Miami-Globe area was a mecca for authentic Mexican fare? Well, apparently this is not new to locals or visitors from afar. I have lived in Arizona for going on 11 years and have had my share of Mexican food ... some good and some not so good. I have heard about the area but until now I never made it up there. What a waste of 11 years. Fortunately, I asked a new friend to AZ what he had a taste for this last Saturday and he replied Mexican. Go figure. A Chicago boy like me, Rich has had his share of big city Mexican food but this was my opportunity to brag about how good OUR Mexican food is. Of course I was sticking my neck out because I've never eaten at any places in Miami or Globe but this was my chance to find out.

Saturday morning I posted a question on the "I love Globe-Miami Mexican Food!" Facebook page and asked "OK so I'm going up to your area to do a Food Review today at lunch.

What's your top choice of restaurants and top dish I should order". Little did I know that I started a firestorm of replies that boggled my mind. I had no idea that I would receive such instant and passionate responses ... more than 100. After hearing about all the favorite places and dishes from everyone, I finally had to reply that I needed to leave to drive up there so I wouldn't be monitoring this post. That didn't stop people from posting.

It was a very difficult decision. Where to go for lunch. Only one place out of many? We could have spent a week eating our way from Superior to Globe. So based on the comments we decided to stop at Guayo's El Rey in Miami. We thought OK lets stop here a have a quick meal and go to another place and try something different. Never made it beyond Guayo's. The food was so damn good there we filled up and couldn't keep going. Which is a good thing because that means we're coming back! 

We were barely seated and the server greeted us with drinks and Chips & Salsa's. Are you kidding me? Flour tortilla chips? Two kinds of Salsa? Most places you're lucky to get a small plastic 1/4 ounce container of salsa. Both were extremely fresh and very good. I loved the one with jalepeno's, serrano's, and yellow hot peppers. Rich went for the milder dried chile salsa with a nice smoky flavor. Next came some fresh pica de gallo and more flour crisps. Muy bueno!

Based on consumer feedback we ordered the Green Chile Cheese Crisp. I had no idea what to expect but I'm hooked. Nothing real fancy about a mexican pizza with monterey jack

and cheddar cheese but the green chile side was amazing. Green chili's simmered with onions and spices and roast beef. You can just taste the love that goes into these dishes. I must also say the service was outstanding. It was not busy when we arrived but by the time we were finished people were waiting. That didn't stop the servers Jean, Linda and  host Dorine from answering all these questions I usually have when doing a review. I had no idea of the history and involvement of the Esparza family. 

Another recommendation from many Facebookers was the #6 Combinaciones. Shredded Beef Taco, Cheese Enchilada, and Roast Beef Burro. How can you go wrong? The flavors, the smells, the tastes are all great. We spoke with some of the other patrons and they all were raving about THEIR places on the Miami-Globe map.

The feedback from Miami-Globe followers was great. Their insights were right on and I can't wait to get back up here to try some of the other equally recommended places for Mexican treats. And, I have to thank my new friend Rich for asking for Mexican food.


Great food and people are a wonderful equalizer. If only more people would put their passion into food the world would be a better place.

GUAYO'S ELREY
716 W Sullivan Street
Miami AZ 85539
928-473-9960

1528 ... The Bistro at Encanterra

If you're feeling like going to an upscale Mediterranean - style restaurant, offering a casual yet sophisticated feel with emphasis on delicious continental cuisine, superior service and genuinely friendly team members, you'll find it right here in San Tan Valley. 1528 The Bistro at the Encanterra Country Club  where the atmosphere is also a bit hip and blends well with the Mediterranean architectural theme of the entire community.  The layout and design segue to the outdoors, offering Members and guests the opportunity for casually intimate evenings. With multiple dining experiences available including multiple indoor and outdoor private dining spaces, a Chef’s Table in the kitchen and little alcoves with views of the open kitchen, Bistro 1528 is the perfect place to dine and relax.

No it is not exclusive to Encanterra residents. Yes it is available to the community. Chef Brandon Smith and his culinary team have put together quite the dining experience you'd expect at a first-class resort. So, I set-up an appointment to meet with Chef Brandon to discuss The Taste of San Tan Valley coming up in November. It will be a week-long event featuring local restaurants and food shops in our area. Before our meeting I decided to engage in some lunch and with the help of server Tyler picked two courses that he had recommended.

I we started with the Tuscan Crab Cake Trio. Not one but three not-so-petite jumbo lump crab cakes with creole remoulade, chilled corn salad, and pineapple salsa.  As I received my order Chef Brandon sat down to talk but I was too consumed to respond. The crab cakes were outstanding so I excused myself and said you do the talking. I'll do the eating. 

The Taste of San Tan Valley is an event sponsored by the San Tan Valley Chamber of Commerce and will offer the community a chance to visit participating restaurants and food shops and dine at a significant discount. What a great way to try something you've never had. Look for details coming out soon on Facebook at https://www.facebook.com/tasteofsantanvalley. 

For my lunch course I chose the "Just a French Dip" which was a French Dip on steriods. Yummy. Shaved prime rib with a horseradish aioli, swiss cheese and yes 12 hour onions served on a toasted french roll and not just au jus but french onion soup for dipping. It also came with the most pleasant and unusual Bistro fries with garlic and parmesan butter and parsley. Couldn't stop eating them.

Kudo's to Chef Joseph for serving such a great meal. Lunch, Dinner, and Sunday Brunch available.

Bistro 1528

Encanterra Country Club

Address: 36460 N Encanterra Dr, San Tan Valley, AZ 85140

Phone:(480) 677-8000

Valentino's Eatery - Anthem at Merrill Ranch - Florence AZ

 La famiglia & amici insieme per un buon pasto Italiano.  Bringing family & friends together over a good Italian meal.

Most people have a love affair with Italian cooking. Why? Perhaps because of the love that goes into making it. From one generation to another, from one place to another the Italians have been perfecting the food of love forever. Thank goodness for that. 

Owner and Chef Rob Barker and wife, Jennifer Valentino Barker, is where the Valentino name comes from. Jennifer’s great grandfather Pasquale Valentino was born on August 13, 1885 in Molise, Italy. From there starts the tree of family loving to come together over a good meal and friends.

Valentino's is our modern day family spot where the highest quality of food and drink is created through the most efficient combination of traditional Italian styles and modern-creative techniques. To see what Valentino's was all about, my wife and home chef Diane made a visit for lunch last week. I've been wanting to try this place since hearing all the positive comments from the community and we sure need some good eateries out here.

We decided to come early thinking we'd be able to spend some time with Rob and talk about their concept and see what he recommends we try but he was busy prepping in the kitchen. We decided to just go at it alone and pick different things from the menu. We always seem to choose more things than we can really eat but how else are you going to sample different foods and tastes. So, we started with a couple of appetizers that for many people could be their whole meal.

Mussels Valentino. The small order was generous enough for the both of us. They were simmered in a choice of different sauces like lemon butter, white wine and garlic. We chose the roasted garlic and tomato cream sauce because it was unique. Mussels were very tender with pieces of parsley, tomato, onions in a rich sauce. Fortunately we asked for some french bread which came on a plank with butter and a tomato oil. More like a tomato jam with pieces of tomato and red pepper flakes for spice. Yummy. Between dipping the bread in the mussel sauce and tomato oil, we were happy campers.

We ordered their Valentinos Special Pizza to see how that was. Really good pizza in AZ is very spotty in my opinion and coming from Chicago I have high expectations. It was topped with fresh mozzarella of course, roasted garlic, sauteed spinach finished with pecorino cheese and oregano. It had a good crust with a pronounced garlic flavor all over.

The salad we ordered was the Chicken and Cranberry. Generous portion for the small one with fresh mixed greens, dried cranberries, marinated grilled chicken with red onion tossed in a house raspberry vinaigrette dressing. Very yummy. We loved the tartness of the dressing offset with the sweetness of the cranberries.

Of course we're full by now but we are troopers. Next.

Eggplant Parmigiana Panini. Look at the size of this sandwich. Egg battered dipped baby eggplant coated and topped with their homemade marinara sauce baked on a demi loaf with mozzarella cheese. I asked for it on garlic bread and it was killer. Crispy but tender eggplant ... thick slices. The marinara sauce is great. Served with a side of pasta salad. Leftovers of that and some pizza went home to live another day.

Even without dessert I, we are anxious to try the dinner menu that has many more specialties. Give Valentino's a try. It's a classy, cozy place that the community needs.

VALENTINO'S EATERY

3385 N Hunt Highway Suite 121. Florence, Arizona 85132

520-723-5910

Hours of Operation:

MONDAY CLOSED 

TUESDAY - THURSDAY:  Lunch 11:30am - 2:30pm,    Dinner 5:00pm - 8:00pm

FRIDAY & SATURDAY:    Lunch 11:30am - 2:30pm,    Dinner 5:00pm - 9:00pm

Mt Athos Restaurant – Food Fit For Gods ... In Florence Arizona?

Not many Arizonans know about the St Anthony’s Monastery in Florence.  But in 1995 six monks arrived in the southern Arizona desert to establish this beautiful retreat bringing with them this sacred, millennial heritage of the Holy Mountain, Athos. Is there a connection to when Mt Athos Restaurant opened about 10 years ago? You'll have to ask the congenial host Pete Koulouris who continues the family tradition brought to Florence from New York City from his father George. Pete is no stranger to the food business having started at the early age of 10. With him comes a legacy of traditions and recipes not found in these parts.

Florence is fortunate to have both the Monastery and Mt Athos Restaurant call this home. We lucked out.

My journey starts out at lunch one day in the heat of this summer. My wife Diane and I are big fans of Greek food coming from Chicago and having “Greektown” conveniently close. Greek foods are not an acquired taste in my opinion as many other ethnic foods are. Greek food to me is the essence of great flavors, smells and textures combined to please the palate. Mediterranean to be sure but the spices and subtlety’s can vary from different regions in Greece much like in Italy, India, or Asia in general.

What’s unique about Pete’s menu is although they have mastered the Greek foods they serve, they offer typical American and Italian dishes that I've heard are top-notch.  But, today is Greek day for us.  Jenn was our friendly server who is a teacher in Florence and comes from the Bronx close to where Pete and his family were from. Her accent is obvious but she said so was mine from the Midwest. We were treated like royalty and I suspect that’s the way everyone else gets treated.

Got to start off with Saganaki (Flaming Cheese) traditionally made with sheep’s milk cheese melted in a small frying pan until it's bubbly and ignited when doused with liquor to form this fireball. The Parthenon in Chicago lays claim to inventing this which is where we traditionally go when back home. Served with pita bread it’s a great start to a meal especially with some Roditys wine.

Can’t have the main course until you have a real Greek salad and some Avgolemono soup. Mt Athos offers different kinds of Greek salads.

We picked the Village salad with tomatoes, onions, green peppers, cucumber, kalamata olives and great feta cheese. Served with a Greek style dressing with oregano. One of the best we've had and wiped the plate clean. They made homemade soups daily but the Avgolemono is a traditional Greek chicken based soup with pieces of chicken, rice and lemon. Very good and a cup just enough.

In order to try different things, Diane ordered the Gyros Platter which comes with a generous portion of Gyros meat, rice, pita bread, Tzatziki sauce and a side of cinnamon glazed carrots. All excellent. Tzatziki can be quite different from place to place. I love to make this at home with yogurt, garlic and cucumbers but Pete makes his with a blend of sour cream and yogurt which we both loved. That’s how I’ll make mine in the future.

With so many great looking things on the menu I asked Pete to make me a platter of mixed meats. He was happy to oblige with this tremendous plate of Baked Lamb shank, Pork and Chicken Souvlaki (kabobs), and Gyro’s. Everything was outstanding. Perfectly seasoned, not overcooked. The Lamb Shank was the bomb. Braised with vegetables in a red wine and tomato sauce infused with allspice.

As if that weren't enough ... Pete said you're not leaving without some Galak. I said “say

what?” Greek Galaktoboureko. A soft semolina milk custard wrapped in Phyllo dough with a honey syrup glaze. We shared one because I wasn't passing up a taste of Greek pastries which is a whole nuther story. Now I know why they used to wear those big white robes ... need room to expand.

All in all it was a very delightful meal and we're looking forward to trying many other dishes on the menu but not all at one time.

Even though many names on the menu are long and hard to pronounce, Pete’s hospitality and passion for serving great food shines through. Not sure what to order? Just ask Pete or one of the helpful servers and you can't go wrong.

Mt Athos Restaurant

 444 N. Pinal PKWY. 

 Florence AZ. 85132

(520)868-0735

OPEN MON-SAT 9AM-9PM

Buon cibo, Buon vino, Buoni amici. Baci Italian Bistro

When I think of Italian food I can’t help but picture someone’s grandmother who barely speaks English, wearing an apron and spending the whole day in the kitchen preparing the nights meal. Whether there’s 4, 8, or more over for a family meal you can count on Nonna to make enough for the whole neighborhood. Mangia! Mangia! she would shout. I remember growing up as a Jewish kid and having friends who were Italian. Jews and Italians are very similar when it comes to food and traditions. They like to cook and eat. No wonder I turned out big. I loved visiting and watching Nonna make homemade sauce (gravy to some), raviolis, even bread. You can see the love that goes into her cooking. Italian food is the food of love. Can’t be helped. It is what it is and I love it.

So, when my family recently came in from Florida, and Chicago they asked “so where does the restaurant and food maven suggest we go for a family meal?” I thought, Baci’s of course ... we all can agree that we love Italian and there is no better place in the far East Valley.

I have met Chef Francesco Greco on numerous occasions as a guest and as a sponsor of the Greater San Tan Chamber of Commerce’s Restaurant Week ... A Taste of San Tan Valley in which Baci’s participated. When Baci’s first opened on the corner of Williams Field and Power Roads I had no idea it was the same as the one currently on Germann Road. Coming from Chicago myself I was familiar with their restaurant in Plainfield Illinois but never made the connection until talking to Frank one day.

Il vero pasto all'italiana: antipasto, primo, secondo, dolce (The rhythm of an Italian meal...Appetizer, First course, Second course, Dessert)

Because Italian food is the food of love you have to start with a little foreplay. After the courteous and attentive waiter took our orders, we started with the Caprese Salad with tomatoes, onions, and basil tossed in olive oil and garlic with fresh mozzarella ... one of my favorites. Great for dipping the Italian bread in the vinaigrette. Next came the soups ... some had the Clam Chowder others the classic Minestrone. Both were very good. One thing about my family is we order a bunch of different things and share. That way we all get to taste everything so we know what to order the next time.

We also ordered a Mushroom and Sausage Pizza that came in perfect timing right after the appetizers and soups. Got to keep that rhythm going. Thin crust with big pieces of Italian sausage, mushrooms and great tasting cheese. Remember, not all pizza’s are created equally. If you’re used to having you’re pizza delivered and like it this is probably not for you. Baci’s uses the freshest, high quality ingredients and you taste it.

We’re all looking like we’re getting full but nobody blinked an eye. There was no rush, the entries came out perfectly timed again so we could enjoy conversation in between courses.

This is where our individual tastes came out. Almost everyone ordered a different dish so we got a pretty darn good representation of the kitchen’s capabilities.

I ordered one of the specials ... Sausage Boscaiola. Huge portions of Portobello mushrooms and Italian sausage sautéed in a basil pomodoro sauce served with fettuccine. WOW, was that ever good, full of flavor with a little kick. I knew I had leftovers, but I couldn’t stop eating it.

My niece and my sister ordered the Chicken Vesuvio and we split our dishes. I love a good Vesuvio with the peas, onions, and potatoes sautéed in a Chablis wine sauce. Everything was perfectly cooked and hot. They all said it was very good.

My great nieces ordered the Baked Stuffed Shells, and the Baked Manicotti with meat sauce. They are pretty picky eaters so I was surprised that they both liked their dishes and the soups.

My great nephew who just graduated from high school and is partly the reason we’re out for dinner ordered the Shrimp & Scallops Alfredo which looked great but I didn't get a chance to try it. All I can say is the plate was empty by the time they came to take the dishes away. Enough said.

Last but not least my other niece had the Eggplant Parmigiana served with meat sauce and Gnocchi. A very filling and tasty dish which she loved.

E ora per il dessert (and now for dessert)

What a great meal. Chef Frank and company did themselves proud. One of the best meals I think we all had in some time. So when the waiter brought the dessert menu we all looked at each other and shook our heads ... except me. C’mon ... I’ve heard stories about the Chef’s homemade cannoli’s. I can’t just leave without trying them. So we ordered just a couple hand-filled cannoli’s and some spumoni ice cream to pass around. The cannoli’s were huge and you can tell they were just made fresh so the outer dough would not get soggy.  All I can tell you is you can’t pass this up. The best cannoli on the planet! 

Wholly Cannoli.

As the title says, Buon cibo, Buon vino, Buoni amici (Good Food, Good Wine, Good Friends.

Salute!

Baci’s Italian Bistro

8830 E. Germann Road, Mesa 85212

480-988-1061

Half mile West of Ellsworth Road.

Hours:

Mon 4-9

Fri 11-10

Tues - Thurs 11-9

Sat 4-10

Sun 4-9

Gourmet Goes Country - The Deli, Queen Creek AZ

What I love about the food industry is that artistry and creativity abounds everywhere. The restaurant business is not an easy business to be successful at as you can tell by many openings and closing. Many close not for the lack of risk-taking but for fundamental mistakes. At the top of the list is usually quality, customer service, menu choices, and value. I'm happy to report that The Deli doesn't fall into any of these categories. Blake Mastyk, former chef at Cartwright’s in Cave Creek, is the creative force behind the The Deli, with plenty of help from his wife, Nicole, former sommelier at Tonto Bar & Grill in Cave Creek. They have brought to the country what many have failed to do in a big city. Great food, consistent quality, excellent customer service and value. Did I mention great food? The name "Deli" is a little misleading in that this is much more than what most people understand a Deli to mean. No meat slicers here.

Let's start with the breakfast my wife Diane and I enjoyed the other morning. With an eclectic variety of dishes and ingredients on the menu this isn't your average bacon and egg breakfast place. Is Queen Creek ready for Chicken- Parmesan, Artichoke Hearts, Tomatoes, Red Onion omelettes? Or, Pastrami & Potato Hash and a side of Biscuits and Gravy? You betcha!  I quickly zeroed in on the Eggs Benedict, 2 eggs over easy & served on biscuits with hollandaise sauce & deli potatoes after seeing it pass by us and going to a different table. Except for one thing ... it was served on CRAB CAKES. We're talking REAL CRAB friends. Take a look.

I've had many an Eggs Benedict from New Orleans to San Francisco, but this can't be topped. Well-seasoned, crispy cakes with an immediate taste of crab. When you combine the flavors of the crab cake with the eggs and the hollandaise sauce you just have to smile. I also tried it with a homemade mustard aioli that they make which added an extra zest of flavor. POW! I also loved their deli potatoes which is unique by taking a baked potato and smashing it and putting it on the grill to get crisp.

I'm a sucker for Biscuits and Gravy so we had to try them too. I've tried making it several times at home but never like this. They use sweet Italian sausage which takes on a different flavor profile than traditional souther B&G and we both loved it. Good thing it was just a small order.

Next up is Diane's Ham & Eggs - Thick cut Ham Steak, 2 eggs your way, deli Potatoes, Ciabatta toast. My wife loves ham but ham doesn't also like Diane because of migraines. She was willing to risk her health for this breakfast ... what a trooper. Look how thick that ham steak is. High quality, not too salty and goes great with the choices of mustard you can ask for. Needless to say her plate was near empty when we left. Mainly because she like desserts and got a peek at the homemade carrot cake starring at her in the cooler. 

Kudo's to Chef Blake's wife Nicole who makes the cake. It has a rich, dense, and moist taste and feel, not overly sweet. I wonder how many farm-fresh carrots volunteered for this mission. The icing was a cream cheese frosting not too sweet that just tasted like you wanted more.

Great food, great service from Jackie and the rest of the staff. Can't wait to try something from the lunch menu and their new venture The Bistro, a Coffee & Wine Bar serving food opening soon near downtown Queen Creek. If it's anything like The Deli ... we have another great restaurant in our area.

THE DELI

18914 E. San Tan Blvd.

Queen Creek, AZ 85242

480-279-3546

Hours of Operation:Open 7AM to 3PM Wednesday through Sunday.Closed Monday & Tuesday.

Dave's Homerun Burgers

It took me awhile to get the guts to go into a gas station for a burger. But, after hearing for months, maybe even a couple years that you've got to try Dave's hamburgers I finally gave in. So, for awhile now I have been sneaking over to Dave's because his burgers are the bomb. Recently, my wife said " I wish there was a place that had greasy-old fashioned burgers from a flat-top". That's all she need to say and I told her to get dressed ... we're going to Dave's.

We get there and Diane says "You're kidding". I replied "Give it a chance". So we order a #1 and a #2 get some pop from the fountain and wait. "#1 and #2 up" says the cook. You should see the look on Diane's face."OMG ... how do I eat this thing" With love I say.

Then quiet for at least 10 minutes. Smiling, wiping the juice from her face.

I think I hit a home run!

Dave's Original Hamburgers

2528 E. Copper Mine Road, Queen Creek, AZ 85143

It's Not Just Greek To Me

I had a dream once to open a hot dog stand. Coming from Chicago where the hot dog business is thriving I thought this is the kind of place for me. Well, that never happened. I watched and enjoyed others successfully build a nice business around the "classic" hot dog and thought why try to reinvent the wheel. I said I can be more successful eating and reviewing other peoples food and still get home at a reasonable hour. 

So, this is a tribute to Nick Tsalikis who followed his dream to have a restaurant of his own,  Greek Islands Grill, in San Tan Valley. After working his way into the business and learning the Greek way of food, he finally opened his own place in 2008. As you may or may not know, Greeks have an affinity for running successful restaurants. They care about the food and their customers. Nick is no exception.

Again, coming from Chicago where the competition for great food is all over the place, I have a high expectation for a meal I'm going to pay for. Greek food in Chicago is plentiful and really good. So when I moved out here to San Tan Valley, I thought I'd given up on ever having a Gyro's again. I'm happy to say that's not the case. 

I've been a big fan of the gyro's at Nick's Greek Islands Grill. Have had it a few times as a matter of fact and never been disappointed. He knows how to make really good Greek food. The pita bread is so good I buy some to bring home. The fries are amazing. Even the tzaziki sauce is homemade and good. I had a recent occasion to visit Greek Islands Grill with a local business friend, Larry Messinger from Unique Marketing Concepts. This time I wanted to try something different so I ordered a Greek Salad with Gyro's meat on top. Then Nick asked me if I ever had his Philly Steak Sandwich which I have not. He said you've got to try it. Who am I to say no? 

Greek Salad with feta, olives, tomatoes dressing and gyro's meat is hard to beat. Side of pita bread. Great. Then comes the "Greek" Philly Steak Sandwich served on pita bread. WOW! Melt in your mouth goodness. I can understand why it's the second best seller next to Gyro's. Nick uses the right ingredients ... bell pepper, onions, seasoning, and real Midwestern Rib Eye beef with a cheese blend of swiss and white american. Awesome! 

Nick's on the right track to success. Great food! Great service! What else can you ask for? I can't wait to explore the rest of his menu if I can get past my obsession with his gyro's.

Greek Islands Grill | 270 E. Hunt Highway | San Tan Valley, 85143 (480) 655-5454. Open Monday - Saturday from 11am to 8pmDelivery 4:00 to 8:00pm 

Chicken Fried Steak for Breakfast? Why Not?

In case you're wondering ... that's a chicken fried steak 

with eggs. Damn good! Never had a bad meal here and 

the service is great too!.

Pastrami Burger - San Tan Cafe, Queen Creek AZ

I couldn't help myself. Had to have a San Tan Cafe Pastrami Burger. It came like a mile high and I actually had a hard time eating it. Juicy and full of flavor. Fries were extra good too. Check it out. Got a horse? Bring him.

EggsTc - A Great Way To Start Your Mornings

Had a great breakfast meeting with local business owners Angela Smith, http://keepitlocalarizona.com/
and James Tanner, http://san-tan-valley-news.dailyprss.com/.

EggTc has never let me down. Always good food and service.

P.S. Don't tell my doctor.

The Salt Cellar

If you want fresh seafood you have to go underground.

What do you do when your daughter calls you up and says “Hey Dad ... I’m coming to Arizona”? Naturally you say “great ... when you coming”. My daughter, from Huntley Illinois (Chicago) was totally disappointed that she was ordered to go for training in Scottsdale Arizona in the middle of winter, with tons of snow and -2 degrees. That’s how tough she is. Becky has never been to Arizona let alone has a chance to visit with me. I only get to see her maybe twice a year when we drive back.

Once her final plans took shape I asked her what she would like to eat when she’s here. She mentioned something like steak, shrimp, Italian, Mexican, Greek etc. I said honey ... we only have one night together and she said “I heard about this place called the Salt Cellar. They said it was really neat.” So, needlessly to say I booked a reservation there.

Coming from the East Valley, namely San Tan Valley, I don’t venture out too far for food. I prefer to cook myself most of the time. This was an opportunity to see what’s on the other side of town. I pick Becky up at the hotel and we drive to the restaurant, pull into the parking lot and she see’s the building and says “boy that’s a small restaurant”. I said yeah it’s very cozy. Little did she know it was 3 flights down underground. Surprise!

Quickly greeted by the front staff we sat in one of the dimly lit rooms. Very romantic. OK I’m with my daughter but I’d bring my wife here too. Our cocktail server Danielle was very cordial and answered questions about the wine. I asked for Moscato, was told sorry but we have a nice Chateau Ste. Michelle Riesling which is very similar and Becky said she’d had it before and it’s good.  Next we were greeted by Chuck (hey hey a Cubs fan) and gave us a little history and some pointers on ordering. Very cool. We asked what were some of the more popular dishes or house specialties. Might as well zero in since I can’t afford to keep coming back until I've gone through the entire menu. 

Chuck said you've got to try the Nantucket Cape Scallops (seasonal) and he was right on target. Melt-in-your-mouth, buttery, very tender. As he said “It’s like eating candy”. I wanted more. It was served with a side of the best pickled, garlicky red cabbage slaw I ever had, sweet potato chips and homemade tartar sauce.

I asked what other appetizers you recommend because I want a variety to try and write about.  With little hesitation Chuck said the Shrimp San Remo and the Crab Cakes. So while that’s in the works we’re munching on the bread ... sourdough, sesame, and ciabatta. Normally I wouldn't be so excited about the bread but believe it or not, you can’t find good bread in the far east valley in a restaurant. Just ask the restaurant owners. Seems nobody wants to deliver to them. So for all you artisan bread bakers please open something out in San Tan Valley.

Here comes the Shrimp San Remo and Crab Cakes that we split. The shrimp is cooked in a

white wine and compound butter sauce served with sun-dried tomatoes and portabella mushrooms. Delicious! This is where the bread came in perfectly. Sop it up. Crab Cakes with REAL lump meat crab and a light but crunchy outside and creamy inside. Great flavor.

What’s next? Well the meals come with house salads which at this point are just going to fill us up more but they were good, no complaints but we filled up with the appetizers and now comes the main attraction. Becky chose to go with the Shrimp and Filet entrée. She’s more of a beef eater than I but look at her plate. Buttery filet cooked perfectly, juicy fried shrimp in a

light batter, and a great loaded baked potato served hot as it should be.

I deferred to Chuck again and he suggested I try the Yakimono Hawaiian Ahi tuna served with a medley of vegetables, lemon pecan rice, fresh pickled ginger, wasabi and soy sauce on the side. As much as I like wasabi, you don’t need it here. The tuna was Cajun blackened, served medium on the outside and rare in the inside. It just melted in your mouth. Why adulterate it? So far everything was (to quote a famous chef) “Money”.

Chuck said they had a dessert tray to show and I just looked at him like “Really?” But, since it was a special occasion with my daughter being here I said bring it on. Didn't take her long to zoom in on the chocolate Lava cake with raspberry sauce. What a way to end our visit. All Becky could say is this is “Heaven on Earth” and how am I going to get up in the morning.

Thanks Richard and Cindy ... you did us proud!

The Salt Cellar
550 N Hayden Rd
Scottsdale, AZ 85257
480 947 1963

Dinner Hours: Sun-Thu 5PM-11PM.

Fri & Sat 5PM-12AM.

Bar: 4PM-1AM (Daily).

Happy Hour: 4PM-7PM & 10PM-1AM

My beautiful daughter & I

Cocktail Server Danielle and Server Chuck