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!.