The Healthy Cooking Coach

Check out Chelsea’s Kitchen

Looking for a great meal with great service in a great atmosphere? Check out Chelsea’s Kitchen on 40th Street just north of Cammelback in Phoenix. They’re open Monday through Saturday from 11am to 10pm and Sundays from 10 am to 9 pm with brunch service from 10 am to 2 pm on Sundays. They’re wheel chair accessible, have take out, and kids 10 years old and younger eat FREE everyday 3pm to 6pm. They have a special kid-friendly menu for brunch. Special orders don't upset them.

Note: Prices listed below came from Chelsea's dinner menu. The same entrees usually cost less on their lunch menu.

Where to sit?
You can sit indoors, at a bar that opens onto the patio, or dine outdoors under the trees under the misters during the summer or next to a roaring fire during the winter. I prefer the outdoor dining. They have misters going in the summer so if you have a pretty good tolerance to the heat, I suggest sitting on the front or back patio.

Photo credits: Chef Rachel Albert ©2010

What to order?
You’ll find an appetizing mix of starters and snacks, special main dish and side dish salads, veggie, tuna, and beef-based burgers (the meat’s ground in-house daily), taco platters served with made-to-order fresh corn tortillas, and very special entrees made from organic and premium grade meats. Side dishes include crispy fries cut in-house and cooked freshly, farmers’ market vegetables, bamboo steamed vegetables, mac and cheese, mashed potatoes, and melon salad with fresh herbs. You’ll find something for everyone whether they eat meat or meatless, follow a low-carb, low-fat, paleo, practically paleo, primal, gluten-free, dairy-free, or typical American diet.

My first visit
I’ve been to Chelsea’s three times. The first time I had their Grilled Halibut Tacos ($20); sometimes they serve Swordfish (photo above). The fish tasted very fresh. I found the slices tender enough to cut with a fork. They came with three freshly warmed corn tortillas, a generous dollup of fresh guacamole, shredded lettuce, tomato, a lime wedge, a tangy red sauce, and a shaved melon salad with cantaloupe, honeydew, cilantro, minced bell pepper and red onion, a dash of salt, and I’m guessing a squeeze of lime. My only complaint and it’s a small one, was that the tortillas were blacked too much for my tastes. Next time I would ask them to use a some olive oil (they usually heat them without fat or oil) or a lower heat to warm the tortillas.

My dining companion ordered a veggie burger and fries ($12). The burger, mostly comprised of rice, turned out mushy and totally falling apart. He described it as good but not great. It came with lots of lettuce, tomato, pickle, Burmuda onion, a tasty chipotle sauce, and a bun that was nothing special. He said he wouldn’t get it again. The fries (I tried several and I rarely eat French fries or anything deep fried) had an interesting mix of salty and sweet. He thought they’d been dusted with both salt and a dash of sugar.

Anyone with gluten sensitivity or celiac disease can eat Chelsea’s fries as totally gluten-free! They don’t dust or dip them in anything containing gluten and the fries go into their own dedicated fryer that’s not used for anything else. I think they’re worth splurging on once in a while even though I wouldn’t recommend deep fried food, particularly fried starches, on a regular or frequent basis because of their high acrylamide content and the damage done to oils cooked at high heat, especially oils with a high polyunsaturated content (they use soy oil).

Photo credits: Chef Rachel Albert ©2010

My second visit
On the next visit I ordered the Del Mar Salad ($15) on the recommendation of my dining companion. The salad contains a mix of Gulf shrimp, crab meat, iceberg lettuce, avocado and olives with their house-made Russian dressing. If you prefer you can sub blue cheese, Caesar, toasted pecan, or house vinaigrette (like a red wine vinaigrette but made with champagne vinegar). Apparently Russian’s the one to get with that salad; it makes the dish. I asked for vinaigrette. I thought the salad was ok, but not great. I thought it needed a creamier, richer dressing along the lines of Ranch to balance the leanness of the fish.

My dining companion ordered a light meal of Chelsea’s fries ($3) and Bamboo Steamed Vegetables ($3), which vary with the season. This time it consisted of a colorful mix of purple and yellow cauliflower with Romanesco, a variant form of cauliflower that’s green and sometimes called Broccoflower. He was satisfied. I nibbled on several of his fries.

The third time
I’ve been on a taco tangent. I ordered Chelsea’s Beef Short Rib Tacos. I would get them again. Made  from shredded beef off the bone, I found them tender and easy to eat (not messy like ribs on the bone). The small mound of meat came with a slightly tangy, slightly sweet sauce (that I recall having with their seafood tacos). This time the tortillas were heated just right without blackening.

Photo credits: Chef Rachel Albert ©2010

I had the beans and rice replaced with their Bamboo Steamed Vegetables. My dining companion couldn’t get over how flavorful the white and yellow cauliflower, broccoflower and green beans tasted. They arrived with a side of what looked like tartar sauce. I like mayo so I thought it made a great topping for the veggies. My picture doesn't do it justice. The lightly indoors made it harder for me to shoot.

My dining companion ordered the Tuna Sashimi Salad ($15) consisting of mixed greens, carrot match sticks, sweet onion slices, avocado, and the barest amount of raw ahi tuna cut paper thin with what they called a “spicy” ginger lime dressing. I tried some of it. We both agreed that the dressing made the dish. Neither of us found it too spicy; but, we were disappointed at how little fish the salad contained.

I know good ahi’s expensive but by comparison, Gallo Blanco gives a gargantuan slab of ahi for the same price. Note the thin slices red slices rimming one side of the plate (below)---that was the meat of it!I wouldn’t order the Ahi Salad again. I would like to try the Crispy Chicken & Spinach Salad with blue cheese and Roasted Pecan Vinaigrette.

Other options
If you like burgers, Chelsea’s is known for their Howie Burger made from certified angus beef topped with caramelized red onions, gruyere cheese, and Dijon sauce as well as their Wood-Fired Rotisserie Chicken, Short Ribs, Prime Rib, and Filet Mignon. I would order the burger without the bun and ask for a side of veggies or a green salad. I’m curious about their Brussels Sprout Salad with smoked bacon, almonds, and manchego cheese. I would go back and so would the people I went there with. In fact, one of them estimated he’s been their more than 15 times in the past two years. Chelsea’s also offers Sunday Brunch.

Photo credits: Chef Rachel Albert ©2010

Atmosphere & Service
Expect it to get noisy when the house is full if you’re eating inside. The open airy design makes sound travel. If you can eat outside, it’s more quiet than inside and the back patio has a relaxing feel to it. On each visit my dining companions and I found the wait staff attentive and able to answer our questions with ease. No complaints.

Have you dined here? What did you like? Tell me about your experience.

For more information check out Chelsea's web site.

Give Gallo Blanco a Try!

Looking for fresh, affordable, intensely flavorful Mexican food in a casual environment in Phoenix? Go to Gallo Blanco Café & Bar in the Clarendon Hotel in downtown Phoenix (401 West Clarendon Ave, Phoenix, AZ  85013) Monday through Thursday from 8 am to 10 pm and Saturday and Sunday from 8 am to 11 pm.

I discovered the white rooster by accident. Late last year I had a few business meetings with a prospective client whose wife was doing consulting with the hotel. She joined us for some of the meals and filled me in on the restaurant’s history. I’ve eaten there four times and I’m still considering going back.

The back bone
Owner Douglas Robson, who has lived in Phoenix for 15 years, wanted to open a restaurant that supported the local economy of Phoenix and of Arizona. (He’s also a partner in The Hillside spot in Ahwatukee.) Head chef Joe Meyers, a native of Phoenix, shares the local first philosophy. They launched Gallo Blanco in April 2009. 

Photo credit: Rachel Albert ©Copyright 2010

The ingredients
Besides the emphasis on locally grown and produced vegetables, fruits, and meats, the freshness of ingredients and the intense flavors they tease out of everything they serve makes them stand out. Everything's made from scratch. They cook their tortillas to order, and they prepare the salsas and sauces fresh, in house, daily.

The menu
The menu is large enough to have something for everyone without being overwhelming. You’ll find an eclectic blend of Southwestern and American items. From tacos, breakfast burritos, quesadillas, ceviche, and grilled fish to refried beans and guacamole and from burgers, steak and fries to homemade granola, crepes, and flapjacks. You can order seasonal fruit with or without cream or whipped cream.

Cool drinks include fresh squeezed fruit juice, light Mexican fruit shakes, Horchata (a classic rice drink with sweetened condensed milk, cinnamon, and Mexican brown sugar), fresh lemonade, sodas and ice tea. They offer a handful of desserts, which I have not tried.

Photo credit: Rachel Albert ©Copyright 2010

The first time
On my first visit to Gallo Blanco I ordered the Cheeseburger (minus the bun) and asked for a side of Local Vegetables (a colorful stir fry) instead of French fries ($8). On this visit the veggies included green beans, mushrooms, onions, red bell pepper strips, corn off the cob, and garlic. The burger came with lettuce, onions, and tomato. The burger was tender and juicy and the vegetables came out crisp tender.

My client ordered the New York Strip Steak ($15)  with caramelized onions, mushrooms, and wilted spinach with a side of stir fried Local Vegetables. I tried a bite; I found the steak tender and juicy. His wife ordered Huevos Rancheros with the eggs prepared as an omelet. She received a generous side of refried pinto beans.

The second time around
I started with the Salad De La Casa ($6), their house salad, a refreshing mix of chopped romaine lettuce, avocado, cucumbers and tomatoes sprinkled with Cotija cheese, toasted pumpkin seeds, orange slices, crunchy jicama, and crispy corn tortilla crisps tossed with a light citrusy but not too tart herb vinaigrette. The salad had everything going for it: crisp, fresh veggies, vibrant colors, a delightful crunch, soft and juicy fruit, and a hint of salt and sour.

Photo credit: Rachel Albert ©Copyright 2010

For an entrée, I ordered the Half Pollo Asada ($12), two pieces of grilled, citrus marinated locally raised dark meat chicken served with a few freshly made corn tortillas and three sauces: Aji Aioli, a slightly spicy mayonnaise-based sauce made with Peruvian Aji chiles, cilantro, and I’m guessing a hint of lime and garlic; a green tomatillo sauce with avocado; and a red chile de arbol sauce. I considered it enough chicken for two. (I ate some of it before I remembered to take a picture!)

My client ordered the Grilled Fish with Local Vegetables (price varies with the fish of the day), an extremely generous (I’m guessing 6- to 8-ounce) fillet of seared (still rare in the middle) Ahi tuna with a light coating and splash of red sauce, perched on ver a stir fried vegetable medley with half a charred lime. His wife ordered the Chilaquiles Verdes ($10).

The third time
My client and I met for a late breakfast; I don't recall what he had except that it was colorful, fresh, and he enjoyed it. (I lost my notes). I ordered Eggs and Chorizo ($6) and had refried beans replaced with fruit salad and a side of stir fried veggies.

Photo credit: Rachel Albert ©Copyright 2010

The fourth time
I met another chef for this outing. I hedged on what to order. I was attracted to the tacos and the house salad, but went with the Half Pollo Asada (citrus marinated chicken with Aji Aioli and fresh corn tortillas) because the pictures of it from 6 months ago didn’t turn out). After ordering I wished I gone with my gut. The salad was exceptional and the chicken was good, but the sauces were spicier than I remembered the last time.I could only eat half the chicken. The other piece I saved for the next day, so it didn’t go to waste.

For about $12 one could easily make a meal of three tacos with their house salad (not your usual house salad; see above) or the Ensalata Cortada (chop salad) consisting of chopped kale, red and white cabbage, Manchego cheese, egg, avocado, corn nuts, crunchy peas, tomato and yulu seeds with housemade ranch. In fact, that night they must have been running a special on the tacos because they actually cost less than the usual $2 each.

Anyway, Rick ordered two tacos for an appetizer, one pork($2), one shrimp ($3). He described the  shredded pork as super tender and the shrimp as very fresh.

The tacos were amazingly inexpensive (prices range from $2 to $3 per taco) and he was delighted by how good they were. For an entrée he ordered the Chilaquiles Verdes ($10), multiple layers of good stuff: tender chunks of chicken breast enveloped in melted Queso Oaxaca (a white, semi-hard cheese from Mexico, similar to un-aged Monterey Jack but with a mozzarella-like string cheese texture), a green chili sauce with a hint of heat, fresh corn tortillas, topped with sunny side up eggs, pico de gallo, and a sprinkling of a drier cotija cheese.

Photo credit: Rachel Albert ©Copyright 2010

The atmosphere
The place is clean. Gallo Blanco's atmosphere is casual. You can eat inside at tables or the bar or outside on the patio. Expect simple décor: stone cement floors, tastefully painted steel girders, pipes on the ceiling, and cinder block walls with wood laminate tables and two walls of windows that give it the place an open airy feeling.

The service
We thought the service was good leaving nothing to complain about. The staff is accommodating. They can meet special needs, including wheat-free, gluten-free, or dairy-free. Many entrees call for corn rather than wheat tortillas. Those that call for (wheat) bread can easily be modified to use corn or if you follow a paleo diet, primal diet, low-carb, or grain-free diet, you could ask them to replace the bread or tortillas with a side of cooked vegetables, green salad, or fruit.

Eco-friendly
Gallo Blanco's bathrooms sport eco friendly faucets and soap dispensers with motion sensors to disperse soap and turn the water on or off at just the right time. They have the most hygienic hand dryers. You raise and lower your hands slowly through the airflow of The Dyson Airblade apparatus and your hands dry in 12 seconds or less without using any paper or cloth towels. You don’t even have to touch the machine.

The verdict
Go there! They have reasonable prices, generous portions, and good service. You can view their menu here. 

 

Picazzo’s Organic Italian Kitchen

When I heard Picazzo’s Italian Kitchen had changed their name to Picazzo’s Organic Italian Kitchen, I wanted to check it out, especially their gluten-free appetizers, entrees, and side dishes. Their menu and website expressed a commitment to sustainable principles and practices, including membership Slow Food Movement and Local First Arizona. They recycle, purchase recycled products, support the Sustainable Forest Institute, and advertise that 90% of their ingredients are organically grown.

I made two trips to the Tempe, AZ, Picazzos over a two week period, once for lunch, once for dinner, each with different dining companions to get different perspectives on the food, atmosphere, service, and value. Both people have logged in many more meals out than I have in restaurants around the country and the world and they’re both passionate, discerning diners who like fresh, real food (with as many organic and locally grown ingredients as possible).

Although Picazzo’s offers gluten-free pasta and bread, it was the pizza we were after. Heather has been there more times than she can count. I had been to their Scottsdale location four or five years ago for lunch; a couple times I had picked up their gluten-free dough to make pizza at home.

The first visit
On the first (recent) visit since they went green and organic, I met my friend, Heather. We sat indoors and shared a small spinach salad. It was just the right amount for two and had a wonderful mix of textures: a generous sprinkling of crunchy, toasted pine nuts nestled among crisp spinach leaves with sliced organic Roma tomatoes, thin slivers of red onion, creamy dollops of goat cheese (we had them use this in place of feta), enveloped in a creamy, smooth, slightly sweet organic balsamic dressing ($9.25).

Photos by Rachel Albert, copyright 2010©

Next we ordered one of their vegetarian, gluten-free pizzas, the Pesto and Artichoke Pizza on a gluten-free crust: a crispy crust covered with pesto, sun dried tomatoes, mozzarella, artichoke hearts, roasted garlic, pine nuts, chevre (goat cheese) and fresh basil. Neither of us eat much dairy and when we do have it, we usually ask our server to substitute goat cheese. Since the pizza already came with goat cheese, we asked them to replace mozzarella with extra pesto. Our server offered us dairy-free soy cheese, but neither of eat much soy and we’re not fond of fake cheese so we passed on that. Our pizza (6 generous slices) came to $20.50.

We liked the slightly dense, rice and tapioca-based crust, the flavor of pesto, which was very mild, the scattering of artichoke heart wedges, sun-dried tomatoes, garlic, and basil, and the lightness of goat cheese. The crust was a bit crunchier around the edges than we would prefer, but still good. I think a lot of the flavors would have been obscured if it had been made with mozzarella. I thought the pizza was good, but not great. It was lacking something (maybe black olives?). We added more salt and black pepper. I didn’t get a photograph of the pizza; my camera broke before it arrived.

Our bill came to $33.52 before the tip, I pricier lunch than I"m accustomed to, but it was a splurge, and in this case, a business expense. Of the restaurants that offer GF pizza, Heather considers Picazzo’s the best in the Phoenix metro area. I prefer homemade GF pizza but I would go back.

Take two
For the dinner outing I took a fellow foodie with an extensive background in marketing strategies and plans, developing and launching new products, consumer research and packaging, a detail person I thought would be great at analyzing the menu, concepts, execution, and delivery. I wasn’t disappointed.

We sat outside on the comfortable, well decorated patio cooled by misters. We ordered a small Berry-licious Salad, described as a fresh blend of organic spring mixed greens and spinach, strawberries, (dry) French feta, crunchy glazed walnuts, and homemade organic berry-balsamic dressing topped with orange slices.

I was expecting a generous serving of berries; Richard was hoping for a light sprinkling. There were only two strawberries in the entire salad. We agreed that the salad needed more berries or a new name. I liked the crunch of the walnuts; they weren’t too sweet. We thought $9.75 was a lot for such simple and sparse ingredients. It wasn’t bad, but it wasn’t fabulous either. (Next time I would ask for goat cheese in place of feta.)

When Richard asked our server what the crust was made from he didn’t appear to know but answered something that we knew wasn't correct. We thought they needed to do a better job of training their wait staff. Richard’s take was this: “This is a destination restaurant, it has specific offerings that other restaurants don’t. If that’s your point of differentiation, you need to be an A+ at that. The part that the special needs customer is interested in, such as gluten free, is a part that everyone on the staff should be trained in. They should be able to accurately answer questions about the menu options and they shouldn’t hedge or give half answers. They should have a printout they can get from the kitchen that lists the ingredients in each dish and be able to serve people with special dietary needs.” For people with severe food allergies, incorrect answers could lead to serious health complications.

Our server offered us a sheet of paper with check boxes for ordering a custom pizza. We checked off the gluten-free crust, then marked off the toppings we wanted: tomato sauce, mushrooms, black olives, green onions, and chicken. We didn’t ask for nor did we check mark any of the cheeses. We expected only the toppings we asked for. When our pizza arrived covered in cheese, we were baffled and hugely disappointed. We didn’t order it that way. We were OK with a light sprinkling of cheese on our salad, but we wanted a cheese-less pizza for a variety of reasons.

Buyer’s remorse
I wish we’d sent the pizza back to have it remade without the cheese. After two and a half decades of avoiding fast food, conventional pizza, and many years of dairy-free dining, pizza slathered in cheese doesn't appeal to me or sit well with me. Turns out Richard would have liked to do the same. Unfortunately neither one of us took action when the pizza was delivered (we will next time...if the same situation arises). We ate the pizza and let our server know how surprised and disappointed we were at how it came. He said they put cheese on all the custom pizzas. If we’d only known!

We both thought the check list for ordering needed an overhaul. They had check marks for cheese and we specifically avoided checking them. I don’t think it makes sense to say “check off the topping YOU want on your pizza” and then add cheese automatically. 

Open to feedback
Our server brought us a comment card, which I filled out on the spot. The next week I called Picazzo’s corporate office to give some feedback and offer suggestions. The woman on the other end of the phone was gracious and open to what I had to say. I thanked her for being so receptive (not all restaurant staffers are open to hearing about customer disappointments, although I think they should be!) and she invited me to call anytime with comments. Very cool! That definitely makes me feel better about going back. I'll be much more careful about ordering and sending back anything that doesn't come as ordered. (Heather's had a few occasions where she specifically said, "no cheese" and her pizza came smothered in mozzarella. She immediately let them know and had them re-do her order and they brought her what she asked for.)

About the crust
Richard thought the crust tasted frozen. It was thin and it didn’t puff up. He’s from Chicago, so he knows pizza. We wondered if they received frozen dough and thawed it or if they used a dry mix. He wasn’t impressed. I would have liked a fluffier crust.  I know it's a challenge to create one without gluten, but I've done it. If you want to try GF pizza at home, try Bob's Red Mill Gluten-Free Pizza Mix. I haven't tried it; my friend Richard has.

About the price and the value
Richard thought the pizza was overpriced; $23.50 for a medium pizza with five toppings. I agreed, although if someone has celiac disease s/he would probably consider it a worthy expense, especially for a special occasion.

Richard wondered why the menu said that 90% of their ingredients are organic, yet we didn’t see the word “organic”  in front of many items. Did they figure 90% organic by weight?  That might be accurate if they sell a lot of pasta, pizza, and bread.

When I reread the take away menu at home, I noticed the words “natural and organic” on the “create your own pizza” check list above the column of cheese options. Above the vegetable, fruit, and nut topping list on the same check list, I noticed the words, “fresh and organic.”

When I called their corporate office I found out that they originally put the word “organic” in front of all of the organic ingredients and some of their customers complained that it looked too busy, so they decided to only put the word at the beginning of certain menu offerings. The woman I spoke with assured me that 90 to 95% of their ingredients were indeed organic, including most of the vegetables and all of their cheeses. Maybe they would be better off putting an asterisk next to the non-organic ingredients, since there are apparently fewer of them, with a notation at the bottom that says "Depending upon season and availability, these ingredients may be non-organic."

The service
On both visits we were greeted and seated promptly. Heather and I found the service on the slow side after that (lunch rush). She said it’s been hit or miss on her previous visits. Richard and I thought the salad came fairly quickly but the pizza was slow to arrive and it was harder to get our server’s attention once he set the pizza on our table (again it was busy, dinner rush). So you may want to allow extra time if you go during peak dining hours.

Have you been here to eat? What was your experience? Did you enjoy the food? How would you rate the food,  service, and value on a scale from 1 to 5 with 5 being the best? Do you know of other gluten-free pizza places you would recommend? Do you have a favorite gluten-free pizza crust recipe, mix, or packed crust? I'd love to hear from you.

Locations
Picazzos has locations in Casa Grande, Flagstaff, Lake Havasu, Paradise Valley, Scottsdale, Sedona, Surprise, Tempe, and Tucson. In June of 2010 they plan to open a new location in Phoenix in the Esplanade.

Wild Thaiger Restaurant Review

I love cats. Big cats, small cats, house cats, wild cats. I really like Thai food too. So I was excited to try Wild Thaiger, a Thai restaurant in downtown Phoenix. I’d heard great things about it from Lexi D., one of my former cooking students and cooking assistants who worked there for a while, and from Heather W., one my best friends, who has eaten there on numerous occasions.

My first trip visit
I met my cooking assistant, Mary, and her husband, Steve, for dinner at Wild Thaiger in mid June. We  hadn’t yet hit triple digit temps here in Phoenix, so we sat outside in the restaurant’s airy patio.

I ordered the Thaiger Ribs (1/2 rack for $9.95) –– marinated Thai style ribs with a green chili sauce. I had them replace the rice with extra vegetables. This was my first time ordering ribs in a restaurant. When my order arrived at the table, my heart sunk for a moment. I wondered where the vegetables were. Turns out they were hiding under the ribs. End of disappointment.

Once I found the mix of sliced, crisp tender Chinese cabbage, bok choy, and carrots with a side of piquant mildly hot green chili sauce (like a thin salsa), I was happy. The half rack of ribs was tender, juicy, and meaty. Best of all, I had enough meat and sauce left for the next day’s lunch. Perfect!

Mary ordered Kiewan Curry ($8.95) with firm tofu. It consisted of eggplant, green beans, onions, and peppers in a thick and creamy green curry sauce with bamboo shoots, served with Jasmine rice. Mary loved the thickness of the sauce; it wasn’t watered down like some places make it, and the interesting mix of vegetables. Her rice as tender and sticky, cooked just right.

I tried a bite of the eggplant in the sauce and was amazed.  I don’t usually care for eggplant—it’s one of those vegetables I could live  without and never miss. That one bite changed my mind! It was tender, juicy, and flavorful complimented by the pale green sauce on top. I’d be willing to try something like that at home.

Steve ordered the Peanut Passion ($9.95) –– tender marinated chicken, grilled to perfection, served with sticky white rice, lightly seasonal steamed vegetables and a thick, rich peanut sauce.  Steve liked the variety of vegetables that were different from what he’s usually served in Thai restaurants. (It’s been so long I don’t recall what veggies were on his plate.)

I tried a bite of his chicken and loved it. The chicken had a great taste and texture (I tried a couple of bites) from being seasoned and grilled prior to being combined with the vegetables and topped with a generous amount of sauce.

We all felt satisfied with our meal. We contemplated dessert. Their coconut ice cream sounded good, but since it wasn’t dairy free and one of my dining companions was, we decided to skip it. Besides, I make the best non-dairy coconut ice cream. I figured I could eat it at home any time and share it with them another time.

The verdict
We all agreed that the food was fabulous. We would go back. On a scale of 1 to 10 we gave the food  an 8 1/2 or 9 out of 10. On a scale of 1 to 5, we would probably rate it a 4 or 4.5. Mary thought her curry was a little pricier than what she would have gotten at a hole in the wall mom and pop Thai restaurant, but Wild Thaiger is not that. It has a classy atmosphere and it’s a little more gourmet. You pay a little more for that.
 
My second visit
On my second trip to Wild Thaiger, I met Calli, a former cooking assistant who interned with me last spring during one of her final nutrition courses at ASU. We like a lot of the same kinds of foods and I thought she would have fun reviewing the place. So we met there for lunch. Check out her blog Food Nerdz

My order
I got an appetizer: the Satay Sampler ($8.95), which consisted of 2 small skewers of three different meats: chicken, beef, and shrimp, marinated in savory coconut curry, served with peanut sauce and a side of cucumber chutney plus a side of sautéed vegetables (cauliflower, carrot, Chinese cabbage, and one other vegetable that I can’t recall because I misplaced some of my notes and it’s been a couple of months since we went) with extra peanut sauce ($2).

I thought the shrimp had a clean taste and was cooked perfectly, not overdone. The chicken and beef were flavorful. The peanut sauce was thick and sweet with hint of heat. Although I liked the flavor of what I ordered, next time I would order a lunch special or other entrée because I found the portion for the entrée disappointingly small. I rarely order apps so I didn’t have a realistic idea of how much food it would provide. I rate my dishes as 3.5 out of 5. I liked what I ordered on my first visit better.

Calli’s order
Calli ordered Jungle Love ($15.95), which featured thinly sliced wild boar with exotic vegetables in a hot and spicy red chili sauce. She described the dish as having a perfect heat, texture, and flavor. She’s a huge fan of peanut sauces and she thought Wild Thaiger's was scrumptious.

“…there were no overpowering after tastes to where you feel like you taste it for the rest of the day. This dish was so colorful. rich, and spicy. Veggie-lovers dream (the boar was good as well),” she said.

Calli shared some of her entrée with me. I thought it was good and the portion was generous, but I wouldn’t order it again. I thought it was pricey for what it provided. It did leave me wondering where they were getting wild boar. Calli gave her dish 4.5 out of 5.

Atmosphere
I liked Call’s take on the place: “This place was fun, modern, clean cut, elegant, but still authentic-feeling. Sometimes Thai restaurants can have a bad smell when you first walk in the door. Wild Thaiger had a ‘good grub’ smell as soon as I walked in the door. You can see the chefs cooking and hear the sizzling of yummy food being seared. Lunchtime made for a full house and there was not an empty table! Outside dining is super cozy, couches and all, very cute.” We rated it 4 out 5 in this category.

Service
Calli’s view: “Servers are helpful in describing what certain dishes are. Any requests were speedily met. It did take a while to get our food, but it was a huge lunch rush, so that was to be expected.” She gave it a 4 out of 5.

Allergy awareness
If you have wheat, gluten, or other allergies, your best bet is to go during non peak times. If you go (or call!) during the lunch rush, you’re liable to reach harried wait staff who don’t have a lot of time for extensive questions about the preparation of the dishes you’re interested in. The first time I called to ask about whether they are familiar with and know how to serve customers with gluten intolerance and whether the kitchen staff knew how to avoid cross contamination, I was met with a harried waitress who was very short with me and said they were too busy in the kitchen to deal with that. I was so disappointed. I'd already eaten there twice and made the mistake of not finding all of that out beforehand. I don't have celiac disease, I simply prefer and feel best when I avoid gluten. However, many of my cooking students and clients must strictly adhere to a GF (gluten-free) and often CF (casein-free) diet and I am on a mission to find and review local restaurants that serve their needs.

So, I shelved my notes typed from visit #1 and tossed out my notes from visit #2. Last week I called again to see if a different employee might have a more positive response to my questions. She did. I suggest that you call during off hours if you have special needs you want addressed and that you avoid going during the busiest times (lunch rush Monday through Friday) if you need to special order and ask a lot of questions. They do a booming lunch trade.

Should you go?
Here's what Calli’s said:
“If you love Thai---> GO
If you are looking for a new place to try--->GO
If you began salivating while reading--->GO”

Wild Thaiger is located in downtown Phoenix at 2631 N Central Ave. 1 1/2 blocks South of Thomas Road. East side of Central Ave., just north of Durant's Restaurant. Parking at the rear of building. For mapquest and directions, click here. They have plenty of parking in the back. For directions and more info visit their web site.

You can help
I’m always on the look out for restaurants that accommodate people with food allergies and intolerances, particularly those that know how to serve people on wheat-free, gluten- free, and dairy-free diets. If you know of restaurants in the greater Phoenix area that meet this criteria, please email me and let me know the name of the establishment and what you like best about it.  

My trip to Tottie’s Asian Fusion

Located at at the NW corner of Thomas & Hayden Roads in Scottsdale, AZ, this award-winning Asian restaurant features authentic Thai, Vietnamese, Chinese, and Japanese (including sushi) menu items.

Offering so many cuisines and doing it well might sound like a daunting task. But it wasn’t for Tottie Kaya who grew up in Laos in a family where everyone learned to cook and everyone helped in the kitchen. Her mother, a renowned caterer, specialized in Laotian, Thai, Vietnamese and Chinese cooking and passed this on to her children.

As an adult, Tottie experimented in the kitchen and shared her food with friends and coworkers who eventually encouraged her to open Shanghai Palace in 2003. The restaurant attracted a loyal following and rave reviews in local magazines. In 2006, Tottie appeared on the cover of Food & Life magazine as one of the Valley’s Best New Chefs.

In response to her restaurant’s success, in December of 2007, Tottie expanded Shanghai Palace and changed the name to Tottie’s Asian Fusion. She brought in bigger booths, banquet seating for large parties, an authentic sushi bar, more eye-catching décor, and a larger menu.

Allergy-friendly Asian cuisine
Unlike many Asian restaurants where eating gluten-free can be difficult if not impossible because of the soy sauce, flour, and noodles, Tottie’s Asian Fusion accommodates special needs, including wheat-free, gluten-free, and low-carb diets.

You can ask for wheat-free tamari soy sauce, gluten-free vermicelli rice noodles, brown rice instead of white rice, gluten-free rice paper, or lettuce wraps to replace any items that contain wheat or gluten.

Low-carbers can order classic Pad Thai, Bun Tom, or any other dish without noodles or rice, and you can ask for extra veggies instead. If you’re following a lower sodium diet, you can ask them to use half as much soy sauce.

The extensive menu includes anything and everything you would look for on an Asian-fusion menu: appetizers, soups, sushi, beef, pork, chicken, and seafood entrées, along with classic noodles and fried rice dishes.

You’ll also find Thai, Vietnamese, and dim sum items. Among the desserts are different flavors of 100% dairy-free, egg-free coconut-milk based ice cream.  With so many menu options, including lunch specials, it can be hard to choose.

My first visit
 One of my cooking assistants joined me for lunch. We ordered an appetizer, Sugar Cane Chicken Lettuce Wraps ($8.95) comprised of ground chicken meatballs threaded on sliced sugar cane skewers, heated over a tiny fire pot at the table.

 This came with a plate of cilantro, mint, cucumber, lettuce leaves, and rice vermicelli noodles, which we made into wraps and slathered with one of the best peanut sauces I’ve had. I liked that it contained all five flavors––sweet, sour, bitter, salty, pungent––with a slightly spicy bite. Although I found the chicken meatballs fairly plain the sauce really tied it all together.

We also ordered Tom Ka Gai Soup with Chicken ($8.95), which is also available with shrimp. This was the best I’ve ever had. I found the coconut milk base light and at the same time full of flavor. The chicken melted into the slightly sweet, slightly spicy, and tangy lemongrass-infused broth. We asked for mild; next time I will try it spicier. The tureen provided enough soup for four people. It could be a meal in itself with a side of stir fried vegetables or salad.

 We also ordered a Thai Stir Fry with Mixed Vegetables, Thai Bbasil, and Beef ($8.95), which I thought was good but not great. It came with rice, which I didn’t try. We found the portions so generous that we couldn’t finish everything. I forget how much food Asian restaurants serve and how easy it is to over-order. We each took some of the food home for the next day.

I’ve heard their coconut milk ice cream is to live for. It’s completely dairy-free and egg-free and the flavors change from day to day. They have an Ice Cream Sampler plate, which sounds like a fun thing to order with a group. They also offer Fried Honey Bananas with Coconut Ice Cream, Banana Tapioca in Coconut Milk, and a Pumpkin Custard made from Kabocha pumpkin (one of my all time favorite varieties of squash); and Mango with Sticky Rice.

 We were too satiated to order dessert, although I’d love to try their ice cream sometime to see how it compares to the coconut milk-based frozen desserts I make and feature in my Ice Dream Cookbook.

The first verdict
I thought the food was good (the Tom Ka  Gai and peanut sauce were great!). Although I don’t eat out often, I would go back and my friend, and cooking assistant, Mary agreed, as did her husband, Steve, who ordered his meal to go.

My second visit
On my next visit I joined my friend, and restaurant reviewing partner, Heather, and her friend, Kim who was totally new to restaurant reviewing. We each ordered a salad.

I ordered the Cucumber Chicken Salad seasoned with mint, ginger, and lemon, topped with crispy rice noodles. I would ask them to hold the noodles next time; I didn’t think they added to the dish. I liked the basil and mint flavors and the dark meat chicken, but not the puddle of thin, vinegary dressing that pooled on the bottom of the plate.

I would have preferred a thicker dressing made with oil, coconut milk, or peanut butter to balance the tang and add substance to the dish. I didn’t order rice and didn’t want any, but needed something to anchor the meal.

Heather ordered the Papaya Salad Platter made with green papaya served with barbecued Chicken and Sticky Rice. It came to the table in a series of tiny bowls, which she thought would have been better all on one plate rather than deconstructed.

 She thought her salad had a good flavor but was too wet, the chicken a bit fatty, and she didn’t think it looked or tasted barbecued. She thought it needed a thicker dressing. We all tried a bit of her rice, which we found dry and hard. Having cooked sweet rice for years before adopting a paleo diet, I would say it needed more water and possibly more time cooking.

Kim ordered Red Curry Salmon with Steamed Mixed Vegetables and white rice, which she really liked, however we thought it needed more sauce to amply cover both the salmon and the plain vegetables. I would have liked to see them ask what spice level she wanted it, as the waitress did on my previous visit.

I think my salad was the least traditional of the dishes we ordered. I think all three of our dishes were created with the typical low-fat diet salad eater in mind. We found the portions of both the vegetables and meat (chicken or salmon) were big enough, we just wouldn’t order those dishes again.

Customers can order brown rice instead of white, but brown rice adds an extra $2 to the order, a charge we thought wasn’t cool. Heather, the most seasoned restaurant critic among us, says PF Chang's and Pei Wei offer brown rice for no extra charge, and I’ve been to other restaurants in the past that also offered that option.

The second verdict
We thought the food was good, not great. If you’re not into starch (rice, noodles, egg rolls, won tons), I think you’re best off choosing a fairly authentic dish such curried vegetables with chicken or shrimp or the Tom Ka Gai soup, stir fried vegetables, or a classic beef, pork, chicken, or fish dish.

Would I go back?
For a business lunch, meeting out of town guests, or if a friend was treating me, yes. Otherwise, I’m satisfied with my own cooking (I always plan for leftovers), dinner at a friend’s house, or a potluck shared with people who have similar dietary leanings. Of course I’ll continue offering my monthly restaurant review.

Why don’t you try Tottie’s let me know what you order and what you think. I’d love to hear from you.

Tottie’s Asian Fusion Located in the Indian River Plaza
7901 E. Thomas Rd, Ste. 108, Scottsdale, AZ 85251.
Phone: 480-970-0633.

Hours of operation:
Tuesday through Thursday 11 am to 9 pm
Friday to Sunday 11 am to 9:30 pm
Closed Mondays

 

My Trips to Barrio Café

I never thought I'd miss Mexican food. When I was a child, growing up in New Mexico, I missed so many opportunities to taste great Mexican food. I was such a picky eater that I usually ordered a hamburger and French fries or plain beef tacos at while my mother and grandmother ate spicy enchiladas and other classic dishes. When my mother served chile con queso dip at her parties, I passed that up for guacamole. Then when I went away to college I was disappointed at what passed as Mexican food.

 My tastes have changed over the years
I’m no longer a picky eater. I eat more varieties of vegetables than most people I know. I enjoy sushi, sashimi, organ meats, salsa, chile peppers, and many other foods I balked at when I was a kid.

Now I’m a selective eater–––I prefer whole or minimally processed foods to refined foods, slow rather than fast food, baked, roasted and grilled rather than fried foods, filtered water instead of soda, and honey and stevia over sugar.

Recently I've had an urge to try more Mexican food in Phoenix. Maybe I need to make up for all those lost meals I missed as a child. Top of my list was Barrio Café. I’d heard the local Slow Food chapter members liked the place. They were named Best Mexican Food Restaurant by the Arizona Republic six years in a row and also listed in The Zagat 2008 editions of Best Restaurants in the World and Guide to America’s Top Restaurants, both of which report on the shared experiences of multiple diners. When one of my former cooking students waitressed there and described some of their dishes I knew I wanted to try their fresh, largely locally sourced, authentic, inspired dishes.

 Where is Barrio Café?
They’re located at 2814 N. 16th Street (1 1/2 blocks south of Thomas Road on the right hand side), Phoenix, Arizona  85006. I drove past the restaurant twice before finding it. I didn’t know to look for the green awning (but now you do).

I was greeted by Spanish music and impressed with the white tablecloths topped with colorful pastel plates. I liked it already. I got a table and my friend, who is also my partner for restaurant reviewers, arrived a few minutes later.

 The appetizer
Our waiter immediately brought us a complimentary appetizer—an olive tapenade with roasted red bell pepper and capers—that is usually serve with white bread.

I asked them to substitute fresh corn tortillas (instead of fried corn chips) for the bread, a great move that Heather was grateful for and also helpful for anyone with a wheat allergy or gluten intolerance.

What to eat that’s gluten free
If you’re following a gluten-free diet, you’ll find so many things to eat here. You’re safe with the appetizers (minus tostada chips), the salads, soups, salads, most of the meat, chicken, and fish dishes, and all of the tacos and enchiladas. Barrio Cafe uses 100% whole corn tortillas rather than wheat ones.

What not to eat if you’re following a GF diet
Skip the tostada chips; they’re cooked in the same fryer as the fish tacos, which are breaded with beer batter. (Note: If you dine in other Mexican restaurants, ask them if they cook their corn chips in a fryer that’s also used to cook anything that contains wheat or white flour.) Skip the tortas (sandwiches); they’re served on wheat bread. Skip the crepes, including the Crepas de Cajeta––warm goat’s milk caramel topped crepes served with vanilla bean ice cream. I’ll bet you could get that dessert without the crepes.

Special orders don't upset them
If you’re unsure about any of the ingredients or have other food allergies or intolerances, let your server know your needs and ask what dishes s/he recommends. If you need to avoid cheese, you could ask to have your dish topped with guacamole in place of cheese, unless you’re allergic to avocadoes. 

 What to order
Next, Heather and I shared an order of Sopa de Chile Morron (roasted sweet and spicy pepper soup. It was a generous bowl of soup big enough for two people. It was light, creamy and slightly sweet soup with a swirl of what looked like crème fraiche, and then a garnish of avocado.

 The main course
For an entrée we both settled on the same thing: Ensalata de Pato––Tamarind glazed seared breast of duck sliced over a bed of tossed spinach, pine nuts, orange slices, red onions, sun dried tomato slices, and rich Roquefort cheese with queso fresco with a tangy dressing. We asked for goat cheese instead of Roquefort.

One of our salads came with blue cheese, the other with goat cheese. Since neither of us is allergic to dairy products, we didn’t send back the one with blue cheese, and the server was apologetic for his mistake.

We liked the mix of flavors—sweet, sour, bitter, salty, and pungent––the contrasting textures, and the generous portions. The duck was cooked rare, which made it more moist than the chicken and turkey breast meat many people overcook at home.

The verdict
We found the prices reasonable. We loved the appetizer, the soup, and the duck salads. Our bill for lunch for two ran $40.50 ($8.50 for the soup and $16 apiece for two main-dish duck salads). We felt satisfied but not stuffed. While this might not be your everyday lunch bill, consider Barrio Cafe for a special occasion birthday, anniversary, or some other cause for celebration. (This was my birthday treat from Heather.)

Back to Barrio
On my second visit to Barrio Café I met my friend, Jennifer.  We shared the same complimentary olive and roasted sweet pepper spread with soft corn tortillas.

Jennifer ordered Café de la Casa Barrio, a special blend of coffee beans grown in the Chiapas region of Mexico. They serve it in a tall French press pot that yields a seemingly endless supply of coffee.

I rarely drink coffee, but I tried a few sips with cream and the stevia I had packed in my purse. After a sip I poured myself a cup, and then another. Since it wasn’t past noon I could get away with it (and I did).

 Great friends order alike
Once again we both settled on the same entrée:  Tacos de Conchinita Pibil, their famous Mayan style 12-hour slow roasted pork over 3 soft corn tortillas with achiote rojo and sour orange with salsa Yucatecca and a sprinkle of Mexican cheese with a small salad.  The salad––fresh baby greens topped with diced tomato, crumbled Mexican cheese, dried cranberries, and a tart and tangy balsamic herb dressing–––was the perfect contrast to the hearty pork tacos.

Good deal
Jennifer commented, “Most Mexican restaurants serve tacos with little dog food-size chunks of meat. I like how they gave us thick, juicy generous-sized pieces of pork in each taco.” I agreed that the portions were ample, not too big, not too small. 

I liked the tacos but would have preferred a little more fat on the meat. It’s become fashionable for restaurants and home cooks to use leaner cuts of pork. I like the juiciness that visible meat fat provides. If I have that dish again, I would ask for guacamole in place of cheese or as a side dish to spoon over the tacos.

Other options
Although we didn’t order the Posole Verde (Pork & tomatillo posole soup with cabbage, radish, and onion) I might try that soup on a return visit. I’m also curious to try their enchiladas made with white or blue corn tortillas and chicken or seafood.

No room for dessert
We felt too full for dessert, but some promising items offered include Flan de mi Mami (a traditional flan served with candied pecans), Crepas de Cajeta (minus the crepes), which would be warm goat milk caramel served with vanilla bean ice cream.

The second verdict
I would go back again to try more of their dishes. I might do brunch for their twist on Huevos Rancheros or to try their sausage.

Barrio Café is open Tuesday through Thursday from 11 am to 10 pm, Fridays from 11 am to 10:30 pm, Saturdays from 5 pm to 10:30 pm, and Sundays from 11 am to 3 pm for brunch and from 3 to 9 pm for dinner.

You can download their menu on their web site. Note: It hasn’t been updated recently so expect some changes in the offerings.

Pizza Confusion

My friend, Heather, and I had high hopes as we set out to review a new restaurant: Pizza Fusion. They call themselves the "greenest restaurant in America". They use tables made from reclaimed wood sources, counter tops made from recycled glass bottles, paint without VOCs (volatile organic chemicals). More than 75% of the ingredients in their menu are organic. They use biodegradable utensils and packaging, and deliver their food in hybrid and fuel-efficient cars. They print their artwork and menus on recycled material, build with renewable resources, such as bamboo, use compact fluorescent bulbs, and use low-flow faucets and toilets. They use Certified Humane meat that's free of
nitrates, nitrites, antibiotics. They even offer the option of gluten free (GF) crust.

Wow! What's not to like, right?
Okay, first, the location. It's way out in East Mesa, a trek for anyone living in central Phoenix, West Phoenix, Glendale, Ahwatukee, or Chandler. But wait, there's more. So basically, most of the East Valley.

Promises
Their menu says they offer fresh, organic, earth-friendly food. We left still a little hungry, but it really went down-hill from the beginning. Our server took our drink orders. I asked for hot tea and Heather ordered warm water with lemon. They were out of lemons. That was a first for me, considering every restaurant seems to have endless supplies of lemon to garnish water with.

We ordered a Fusion Salad with a side of chicken and Caesar dressing. We decided to order a "Build Your Own Pizza" with a gluten-free crust. We asked for tomato sauce and ground beef on half the pizza, and pesto sauce with sun dried tomatoes on the other half and caramelized onions and mushrooms over the entire pizza. We assumed there would be a lot of veggies—since they seem to emphasize how healthy their menu is--so we didn't want to go overboard on the toppings ($1.50/ea). They informed us they were out of sun-dried tomatoes too, so Heather asked for artichokes on the pesto side of the pizza. What's an Italian restaurant without sun-dried tomatoes and lemons?

A belated Caesar
The salad was supposed to have spring mix, cucumbers, Kalamata olives, tomatoes, red
onions, and feta. We'd been there for almost 30 mins before it arrived, and with the feta
mysteriously absent! The salad wasn't much to share—really just a few handfuls of lettuce thrown on a large platter, and the dressing had more of a taste and consistency of ranch than Caesar. It lacked the salty, cheesy flavor we had hoped for. I don't know if it contained any parmesan, but I'd guess it was bottled, not home made.

A charred awakening
After sitting with a clean salad platter for about 15 mins and hungrily awaiting the main
event, our pizza came to the table charred––black and crispy around the edges and along the bottom. Our waitress was embarrassed to even let us see it. She said she didn't want to serve it and that she would have them re-do it. About a minute later, a guy who was probably the floor manager came out and told us something like "...without cheese the gluten-free crust burns easily." He looked and sounded defensive and made it sound like it was our fault that it burned because we ordered it without cheese and that it wasn't possible to get it to come out right without a big layer of moo-goo on top! He really made no sense in his defense of our burnt pizza. I shook my head politely and told him there's
gotta be something in between raw and burned. We said we'd rather have it a little doughy than charred.

A second try
While we waited for them to build and bake our new pizza the owner walked by and recognized me from a Celiac support group I'd recently spoken to. She said their GF (gluten-free) personal pizza crusts come from a local bakery and their large GF crusts come par-baked (that means half-baked) and they're shipped (frozen) from Connecticut. They don't make GF crusts in house because they want to avoid cross contamination with their wheat, a serious problem for people with Celiac Disease.

While it is commendable that they are aware of the serious dangers of cross-contamination for their Celiac guests, how "green" is it to ship pizza crusts from Connecticut to Arizona? I highly doubt they drive them cross-country in hybrid cars...and what about their emphasis on "fresh"?

When our pizza finally arrived for the second time we'd been there for about an hour and 15 minutes, and we were starving. The first thing we noticed was the thin sauce that barely covered the crust and the scanty smattering of vegetable toppings. The side that was supposed to have ground meat had barely any. Heather asked for an extra side of pesto hoping to add more flavor. When it came, it didn't look like pesto and didn't really taste like it either. It tasted flat and without any of the traditional garlic, basil, cheesy, or salty flavors that make pesto pesto! And we couldn't discern any pine nuts in it either, which is traditionally the base of most pestos.

Heather said, "What are those tiny bits? Do you think that's garlic?"
"No, I don't think so," I said, "They're long and thin bits and don't look anything like garlic."
"Do you think that's spinach?" Heather asked.
"Maybe," I said. "This is the weirdest pesto I've ever had."
"It isn't really even pesto. I don't know what it is, or what it is supposed to be." Heather finally stated.
We tried to dissect it with our forks and our taste buds. We were at the point of laughter
because we were trying our hardest to define what we were eating. A game that two foodies usually never have to play. We finally decided that it must be frozen spinach with commercially shredded flavorless cheese bits. That was the best we could do. The picture I took of it didn't turn out so you'll have to use your imagination.

We thought the pizza tasted flat. Heather said, "This crust tastes like something frozen from a box, like frozen pizza from when I was a kid, or school cafeteria lunches." "Yeah, you're right," I said. "That is basically what it is since it was frozen and flown
from Connecticut!"

Impersonal pizza
The manager never came back to see how our pizza was or if we were enjoying it. The owner never came back to check to see how we were doing either. Normally if a restaurant screws up your order they give you extra attention to make you a happy customer. Not here. No one offered to comp our pizza. No one offered us free drinks or free dessert. Most places, at least, ask if you want dessert even if they don't burn your food. They didn't offer us a gift card to redeem on a future visit. We've been in other restaurants that have made amends when the kitchen made a mistake and had to redo the
order.  And looking back at those times, the amends made out-weighed the minor kitchen mistakes, and were given with a smile.

Now, you have to get that Heather eats out a lot. She's generally very forgiving, and she knows what great service is. She's worked in restaurants as a server and a chef, and she tips well when she gets good service, even if the food isn't great (because it isn't the server's fault if the chef messes up).

I don't eat out a lot but I've had more than my share of pizzas in my life and I've made more than a few pizzas from scratch, including gluten free pizzas. I worked i the kitchen of my own natural foods cafe in my early 20s and I recognize good service when I see it and I didn't see it here.

We didn't go away angry though. We had a great sense of humor (maybe the yoga class before lunch helped) and we laughed it off as I gave my credit card for our $24 pizza, $9 salad, $2 herbal tea, plus tax. So I spent $38 and we were there for nearly two hours and we had a mediocre meal. I was taking one of my best friends out for a belated birthday lunch, we were enjoying our time together and talking about where we would go next time we want gluten free pizza–––Picazzo's Pizzeria or my house.

Ammends?
After my 45 minutes drive home I realized I left my jacket at the restaurant. I had work to do and I wasn't about to drive back that day. I called and asked them to mail it to me. When the person on the other end of the phone sounded a little reluctant (I didn't want to have to pay for shipping on top of the lunch bill), I said, my friend and I were served a burned pizza and we were there for almost 2 hours for lunch. The manager came on the phone, apologized, and agreed to send me my jacket. When it arrived a couple of days later I found a $15 gift card in the pizza box with my  jacket. I would have preferred that they comp our pizza or our meal that day.

“Will you go back,” Heather asked. "Yes, I said, but I'll give them about 6 months to iron out the rough spots and I'll make sure I have some other appointment in that end of town." Stay tuned. I'll report on my return visit.

Note: We're not trying to put anyone out of business. We didn't have a good experience, but maybe you did. Have you eaten here? What was your experience? Please post comments below.

True Food Kitchen Revisited

I met my friend Zona and her two grown children for lunch at True Food Kitchen a week and a half ago (my third visit in 4 1/2 weeks, a lot of eating out for me). Before they arrived I talked with one of the waiters and found out that all most all of the vegetables and breads (50% of the menu) come from local Arizona) farmers or producers and that 70% of the menu consists of organically grown food.

 

Certain menu items are marked with the following: v (vegan), veg (vegetarian), gf (gluten free), t (available with tofu to replace fish, fowl, or meat).

We all started with T-9 drinks: tomato, celery, ginger, cucumber, golden beet, apple, carrot and parsley juice. I was disappointed when the drink arrived and more than half the glass was filled with ice after I’d ordered my water with no ice. Ugh! After I’d ordered my water with no ice. I almost sent it back because I didn’t want an ice-cold drink. I expected a glass filled with freshly pressed juice and nothing else. I thought it would be sweeter too. I was disappointed. My dining companions thought the juice tasted okay, not as good as what they make at home.

I missed getting a picture of the next course, an herbed hummus and pita bread appetizer ($8) that we all shared. I went to the bathroom, came back, and they had already devoured part of it. We liked the thick, chunky texture and herby flavor, but found the feta and olive topping made the hummus very salty. It also came with a lot of pita relative to amount of hummus. If I order it in the future, I’ll ask them to leave off the feta and olive topping and replace the bread with cucumber, carrot, or jicama sticks.

 

Tamara ordered a half portion of Chicken Minestrone Soup ($7) and loved it. I tried a couple of bites  and thought it was really good. She also ordered the Roasted Garlic, Wild Mushroom, Tuscan Kale Pizza with organic flour, spelt, and flax seed crust and some kind of cheese ($11). It was a generous personal pizza, more than enough for one. She liked it. (I took one piece home and tried it the next day. I thought it was good, not great).

Zona ordered the Turkey Burger with Oaxaca Cheese, Lettuce, Tomato & Avocado on Flax Bun with Sweet Potato Hash ($11).

 Bill ordered the Turkey Burger with Kale Salad ($11). See picture on right. They both said the burger was too soft and squishy (they wanted something thicker and denser), needed more flavor, and had too much bun relative to burger. I tried a bite of the sweet potato hash and kale salad and found both flavorful. They deemed the kale salad the best dish of the entire meal!

I had an indecisive menu moment. I almost ordered a half portion (a cup) of Chicken Minestrone with the Harvest Chopped Salad with Butternut Squash, Apples, Walnuts, Goat Cheese & Pomegranate Vinaigrette  ($10). I changed my mind after having a cold  veggie juice and part of the hummus plate. I didn’t think I’d have room for soup and salad too. So I changed my order to the Greek Chopped Salad with Chicken, Feta, Olives & Lemon Vinaigrette ($12). I know, not an adventurous move. Very generous portion (I ended up taking some of it home), but, very heavy on the feta and very salty for my tastes compared to similar sounding salads I’ve had at Pita Jungle. I wished I’d gone with my original inclination––a reminder to go with my gut feeling!

What about dessert? None of us ordered it. My dining companions don't eat a lot of desserts and I usually pass up dessert in restaurants because a) they're usually much sweeter than I like and contain refined ingredients I normally avoid; b) I make such delicious and healthy desserts at home; c) I have plenty of chances to eat dessert leftover from my cooking classes, cooking parties, or recipe testing for magazine articles or books I write.  Besides, we all felt comfortably full.

The tab ran $84 for lunch for four of us––without gratuities. When I asked Zona, Bill, and Tamara how they rated the meal, they gave it a 7 out of 10. They considered the food mediocre for the money, but thought the service was fantastic!

Would they go back? Bill said he would if he was meeting a friend who wanted an organic restaurant and if he was in the Biltmore area. Zona and Tamara nodded in agreement.

Would I go back? Yes, if one of my friends wanted to experience it and especially if someone else was picking up the tab.

Have you heard about True Food Kitchen?

Green cuisine
Would you go to a restaurant that serves organic and locally grown food, that offers vegetarian and non-vegetarian items, has gluten-free as well as dairy-free selections, and doesn’t use any trans fats? Would you be interested in eating at an eco-friendly restaurant?

 I would. I wanted to check out True Food Kitchen after a cashier at Sprouts Market and one of my former cooking students and assistants told me about the collaboration between Dr. Andrew Weil and renowned Arizona restaurateur Sam Fox.

I read on-line that the True Food Kitchen menu follows Dr. Weil’s principles for an anti-inflammatory diet, which I agree with on most accounts. (Weil advocates a higher carb diet and encourages people to eat more beans, especially soybeans, and grains, and less meat than I eat or advocate.) Overall, we’re both encouraging people to eat a vibrant assortment of colorful vegetables and fruits, omega 3-rich eggs and wild fish, hormone-free, preferably organic, meat and poultry, whole grains rather than refined grains, extra-virgin olive oil, avocadoes, herbs, spices, dark chocolate with a minimum of 70% cocoa content, and modest amounts of minimally refined or unrefined sweeteners.

Healthy and delicious do they go together?
So many people think healthy and delicious food are worlds apart. Not me. I know that healthy and delicious can go hand in hand. You know it too if you’ve come to my classes or cooked from my books, The Garden of Eating and the Ice Dream Cookbook. I wanted see if this place delivered on the concept, not just for me but also for my friends.

You’ll find True Food Kitchen in the Biltmore Fashion Park at 2502 E. Camelback Rd., Suite 135, in Phoenix, Arizona, in the 4,000 space spot where Coffee Plantation used to be. This open, airy lunch and dinner spot has been packed the two times I’ve gone for lunch. I’ve even had to wait 30 minutes for a seat. One of their servers told us they did $100,000 in sales their third or fourth week open.

Allergy-friendly dining
I talked to a chef in their kitchen who assured me that the staff was trained for two weeks in the intricacies of cooking for people with Celiac Disease. They know to boil a fresh pot of water when cooking gluten-free pasta, not to use the same utensils to handle wheat or barley and gluten-free foods, not to cook burgers on the same grill space used to heat wheat buns, etc. Right now their tamari soy sauce does contain wheat, but the Chef I spoke to assured me that they are looking for another source of wheat-free tamari. Make sure you ask about that if it’s an issue for you.

So what about the food?
On my first trip to True Food Kitchen, my friend, Heather, and I ordered The Caramelized Onion Tart with Smoked Garlic, Black Figs, and Gorgonzola appetizer ($9). Heather thought the name “tart” didn’t fit. She thought it was more of a flat bread. Still we liked the crunch of the crust, the contrast of sweet, tart, salty, and pungent, and the portion size seemed just right. Btw: This dish was not gluten-free.

 

We ordered Miso Glazed Black Cod with Bok Choy and Asian Mushrooms ($22) and the Farm Vegetable Salad with slivers of Manchego cheese, pistachios, chili lime vinaigrette ($10) and asked our server to add a side of chicken breast for more protein.

We thought the cod was excellent! I liked the salty, savory, soy-saucy sea of juices that surrounded the cod. I would have liked a little more bok choy (I like large vegetable portions) and more heat––more garlic or ginger. The salad had a nice mix of greens and colorful veggies and a pleasant mix of textures.

Our server forgot the chicken we ordered and we were half way through the salad before it arrived. But when it did, we found it tender, easy to cut, and were glad we asked for it and our server comped the entire salad, so we didn’t complain.

Overall we thought the food was good and fresh. Heather rated it a 7 or 8 out of 10. I agreed. Incidentally, we were so satisfied that didn't have room for desserts.

On my second trip to True Food Kitchen, I brought a different friend. We ordered a mixed salad: Sashimi Tuna with Avocado, Cucumber, Tomato, Edamame & Ginger ($14) and Steak Tacos, Avocado, Tomatillo Salsa & Anasazi Beans ($14).

The salad came first. Wow! Really refreshing with a nice hit of gingery. My friend wondered where the tuna was. I pointed out the tiny cubes of it amidst the salad greens. We definitely wanted more tuna.

The tacos, 4 soft,  slightly warm corn tortillas topped with chunks of beef that we found difficult to bite into smaller pieces. We hoped for more kick from the salsa (and I don’t normally like spicy hot salsa). I liked the stewed but plain Anasazi beans (native to this area) more than my dining companion. We both agreed it could use more spice and more layers of flavor and that they needed to use a different cut of meat, something with more fat or a more tender cut, and to stew it until it was melt-in-your-mouth tender and easily cut with a fork. We also thought the meat portion was rather small. Still I liked it and we polished off ever bit of it.

If I sound critical, you’re right. I am a little. I don’t eat out a lot and when I do I compare it to my own cooking. I think the place has potential. I think they could punch up the flavors of some of the dishes with more spice (or offer that option) and the portions for some of the protein items. However, I know what it takes to run a natural foods restaurant (I did that in my early 20s). Higher quality ingredients increase the cost of the food. They also have to cover rent in a high traffic area. Heather, who eats out way more often than me, thought their prices were pretty fair considering the quality of food they serve.  She said, “obviously customers should expect to pay more for better food.”

For True Food Kitchen menu, click here.

I like it enough that I’d go back. Who knows how it will evolve over time. In fact I’m going there next week with some friends who haven’t tried it. I like fresh, clean food and the kinds of ingredients they use. Give it a try and tell me what you think