Vogue Bistro and Bar

By LeeAnn Sharpe

A new slice of gastronomic heaven has opened in the northwest valley. Vogue Bistro and Bar, located in Marley Park at 15411 W. Waddell Rd. in Surprise is pleased to bring Cordon Bleu Culinary School trained Chef Aurore de Beauduy, most recently the former Chef at the Silverleaf Country Club located in DC Ranch in Scottsdale, to create contemporary American cuisine with a French bistro influence.  Now you can fulfill those gourmet desires Tuesday through Saturday,11:00 AM – Midnight or at Sunday Brunch from 10:00 AM - 2:00 PM. They are closed Mondays.

 The ambiance is contemporary upscale with a crisp clean black and white décor. Located in the Bashas Shopping center on the far west end of the center, it’s not at all what you would expect for a neighborhood bistro in Surprise. They have brought class to the area, with style and service you would expect in the finest cities of the world. But then many of the residents in Surprise and Sun City are world travelers who will return frequently for the more sophisticated dining experience near home.

 Our server, a delightful young lady, recommended a bottle of wine, Barro Rose Pinot Grigio from Italy (www.bacchannalwines.com) glass $9/ bottle $32 from the extensive wine list. Most of their wines are imported. We were pleased with her suggestion and the opportunity to taste two of her recommendations. 

 Vogue owner Roman Yasinsky suggested Frito Misto $4 the tempura-fried calamari, seasonal vegetables, ginger bits, with a light aioli dip. He brought us an extra spicy dip to try as well. The presentation is delightful with swirled crisps piled high. Both dips and the calamari were very nice.  

Additional “Starters” on the menu include Bruschetta $3 with Chef Aurore’s daily topping selection; Escargot $7 a delicate escargot sauteed in herb infused garlic butter and baked in a puff pastry; Smoked Salmon $9 luxurious house-smoked salmon, crème fraîche, pickled caperberries, red onion, artisan toast points. The smoked salmon is also available whole, for take out orders; Olives $7 house-marinated premium Mediterranean olives; Artisan Cuts $9 country-style pâte, assorted artisan sausages, salami and cured meats, olives, toasted almonds, Dijon mustard and warm handcrafted bread; Skewer $7 a daily selection of skewer grilled savory meats or seafood served with local seasonal greens and shaved Parmesan; Cheese $7 fine artisan cheeses from the world’s best producers.

 Next chef sent us a delicious Burotta Cheese Caprese $8. The creamy cheese from Italy is a special appetizer/salad not on the menu, and a unique twist on the traditional Caprese. Fresh basil and tomato accented with an Italian balsamic and this heavenly cheese that melts in your mouth instantly, lighter and sweeter than a traditional mozzarella. It was very much a pleasant surprise to experience something new and so delicious.

 The Vogue Salad $8 with frisee, arugula, gorgonzola blue cheese, dried cranberries, pecans, pumpkin seeds and bits of applewood-smoked bacon tossed in warm sherry vinaigrette can be a meal in itself when topped with steak $4, chicken $4 or fish $4. The flavors of each unique ingredient combine to a flavor explosion so wonderful and satisfying.  

In addition to the wonderful list of basics on the menu everyday, Chef Aurore prepares specials and I was luck enough to experience her Duck seared breast confit paired with red cabbage in a fig emulsion $28. Tender and flavorful, the duck had a fig emulsion sauce that complemented the red cabbage perfectly. It was accompanied by a butternut squash soufflé that was more like a dessert with its naturally sweet light as air texture.

 My dining companion enjoyed a Chilean Sea Bass $17 with endive and burotta cheese, basil and vinaigrette. Extremely light with a mild flavor, the bass is a good choice for warm summer dinners.  

 Other entrees on the menu include Steak Frites $15, all natural, prime grade Black Angus onglet steak prepared “medium rare” with brandied peppercorn sauce and served with Vogue Fries; Roasted Chicken $15, half chicken slowly roasted to perfection in herb-garlic jus, and served with Yukon Gold potatoes and roasted carrots; Fish $15, daily seasonal fish served with roasted sweet potatoes, local greens and warm citrus. She’ll also be doing daily specials like osso buco, daurade, foie gras, cassoulet and duck confit.

 Under the category of “Accessories” you will find some unusual but exciting offerings. Vogue Fries $3 are incredible according to several sources. Crisp and delicious, they are a perfect accompaniment to any sandwich or entrees and are served with a savory dipping sauce. I can’t wait to return to try the Sweet Potato Fries $3 described as luscious and healthy on the menu, but “orgasmic” by a fellow diner. Vanilla Butternut Squash $3 is local organic butternut squash with vanilla beans, and Georgia pecans caramelized in maple syrup. Spelt Risotto $3 a healthy spelt grain seasoned with savory herbs is not likely to be found on many a menu in the valley. Garlic Mash $3 is hand mashed Golden Yukon potato with roasted garlic and herbs. And when was the last time you had Mashrooms $5 wild mushrooms sauteed with aromatic herbs. You must also try the Vogue Mac & Cheese $3 which is Chef Aurore's creative take on a timeless classic. It’s made with truffles and juicy bits of pancetta.  The next table ordered the delicious creamy spinach $3 and commented yummy. I have never seen Plantains $3 on a valley menu before. The Caribbean treasure is delicate, sweet and scrumptious.  

Dessert was Crème Bruelle with strawberries as good as I’ve ever experienced anywhere. Other desserts include chocolate pot de crème $5, pineapple tatin $5 and a cheese plate $7. Cappuccino and coffee topped off this incredible meal.

 Vogue’s daily menu offers a wide assortment of paninis, gourmet burgers, salads and fresh fish, chicken and steak dishes. Sandwiches include the popular (customers drive miles out of their way for this burger!) Vogue Burger $8 all natural, fresh ground Black Angus, Gorgonzola Blue cheese, applewood-smoked bacon, caramelized onion chutney, arugula, organic mixed greens, our special brioche bun; Blue Jeans Burger $8 all natural, fresh ground Black Angus, cheddar cheese, tomatoes, lettuce, red onions, pickles, on a special brioche bun; Chicken Panini $8 grilled breast of chicken, Asiago cheese, roasted red peppers, grilled zucchini, arugula, fresh basil aioli, press-toasted artisan baguette; Garden Panini $8 zucchini, Japanese eggplant, roasted red pepper, oven-dried tomatoes, Manchego cheese, fresh basil aioli, on press-toasted artisan bread; Cheese Panini $7 Manchego and Cheddar blend, on press-toasted artisan bread;  Fish Panini $9 seared White Fish, organic mixed greens, oven roasted tomatoes, herb infused caper-lemon sauce, on press-toasted artisan bread.

 I had the Chicken Panini at a Vogue catered affaire, which is how I came to find this hidden treasure. They do catering and special parties in style! The Panini was a delicious blend of flavors and was accompanied by a selection of salads, both green and pasta.  

Chef Aurore de Beauduy’s (pictured at right with husband and co-owner Roman Yasinsky)  daily signature dishes are certain to wake up the northwest valley to the finest French bistro experience you can find anywhere. Vogue is  reasonably priced, contemporary cuisine presented in a warm and inviting atmosphere. Add "designer" martinis, bourbon bar, and a craft beer selection to please the true beer connoisseur and you are certain to return time and again. Vogue Bistro offers dinner and bar service until midnight except Mondays. Be sure to make this your destination for lunch or dinner soon. We found it a great choice for before or after Sundome theatre. Or the new UltraStar Cinema is only a mile east.

For more information or reservations, call 623-544-9109 or visit www.voguebistro.com.
All photos by LeeAnn Sharpe

 When the occasion calls for an extra special dinner, such as Mother’s or Father’s Day, I would suggest Glendale Carvers Steak & Chops, 8172 W. Bell Road, (in front of Best Buy) Glendale, 623-412-0787. Prime rib is the house specialty but they have an extensive and impressive menu. Prices range from $20-$30.

Carvers is opening an hour early at 11 a.m. for Mother's Day. You can order off the menu or from the chef's Mother's Day menu that will offer a fish, steak or combo special. Reservations are encouraged.

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  Dillon's Restaurant Review                                  

By LA Sharpe

 Recently two male business associates asked me choose a restaurant to have a business lunch. Dillon's Restaurant was the first place that came to mind knowing these guys would probably love bbq and with Dillon’s you can’t go wrong. And boy was I right!

 The soup of the day was a hearty creamy potato and practically a meal in itself. I’ve never seen two guys dig into soup with such intensity. The conversation was at a standstill as they lapped up spoonful after spoonful of the heavenly homemade concoction. Sure it was a cold day and hot soup is nice. But this went into almost hypnotic trance of taste bud delight. 

 Dillon's claim to fame is their Barbeque and they do it well on everything from ribs and chicken to sausage. The main course today was the Carolina-Style Pork Sandwich, for one of my friends and he was thrilled. I’ve had it before and the sweet sticky sauce is great on the slow cooked bbq pork. Today I choose the Dillon’s Dip, a crunchy French bread roll with perfect beef and creamy cheese and grilled onions along with a full flavored beef au jus sauce for dipping. Delicious! And my other companion tried the Pulled Pork Sandwich which he enjoyed very much. They are both still talking about how much they enjoyed that lunch!

 In the past I’ve taken family for dinner and enjoyed the Prime Rib, Slow-Smoked Pork Spare Rib Plate, and BBQ Beef Brisket Platter. All outstanding. Their menu has some interesting different items including Midwestern Hot Beef, Spinach Enchilada Platter, Country Fried Chicken Platter, Country Fried Steak Platter , Lemon Pepper Cod, Catfish Platter, Smoked Salmon Filet.

 Event the appetizers include a number of surprises. Appetizers include Onion Rings, Crispy Chicken Wings, Mushroom Bonanza, Sweet & Spicy Wings, Flautas, Fried Pickles!!, Beef or Chicken or Spinach Quesadilla, Nachos, Spinach Artichoke Dip, and Stuffed Portabello Mushroom.

 The atmosphere with a nice fire burning at the entry and a community of birdfeeders outside the picture window is as friendly as the people. I felt that the servers were there when you needed them, but knew how to serve without hovering over your table. The food was excellent and each order every time I have been there, which is many, lived up to my expectations. I would not hesitate to recommend Dillon's to friends. I'll surely visit Dillon's often in the future.

  Dillon’s was created by Rich Dillon and George Valverde.  Since Dillon's beginning in 1999, they have expanded to three locations, as well as provide valley-wide catering.

 Another friend told me to try the pulled pork with Cajun sauce. Of course, the Chicken-fried Steak was good, too. All the food has a great taste to it. The baked beans are the best I ever had. The appetizers and entrees are huge, but the price is definitely reasonable!  

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

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

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

 I love how they label vegetarian dishes with a (v). Some diners might be a little apprehensive about experimenting with unusual dishes or flavors. There’s no need to fear here. Everything is prepared in such a way as to give your palette a thrill ride to ecstasy!

Dishes are on the small side so you can graze through multiple options. Health conscious will find many very healthy low fat opportunities here. Sauces are light and grilling keeps dishes healthy.

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

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

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

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

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

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

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

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

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

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

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

 Chef Watt’s blend of contemporary Japanese cuisine and the desert of north Scottsdale is sure to be a big hit. I hope you can get a reservation and enjoy this magical delight!

ROKA AKOR is open 11 a.m. to 3 p.m. daily for lunch and 5 p.m. to 11 p.m. daily for dinner. Reservations 480.306.8800. 

Video review

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By LeeAnn Sharpe

 With locations in NY, NJ, Arizona, Las Vegas and Dallas, Grimaldi’s is what we once expected of a pizzeria, but is nearly lost in the world today. To find a real coal brick oven is harder and harder to find and the difference in the smoky taste is immeasurable.

 The menu placemat says Patsy Grimaldi is a purist when it comes to pizza. He learned his trade from Uncle Lancieri who trained the man credited with opening the first pizzeria in America in 1905. The coal oven gives a unique flavor and crisp crust not possible from gas, convection or wood stoves. His secret recipe sauce and dough have made Grimaldi’s the most award winning pizzeria in the United States.

 Tasting is believing and every bite was magic! I tried a couple different pizza variations $9-$17 plus extra for toppings $2-$4. The crust was thin and crisp with just the right blend of cheese, peppers, basil, and Italian sausage.

 The caprese salad $7 was heavenly. It’s obvious Grimaldi’s uses only the freshest and finest oil and cheese. The fresh mozzarella slices and basil was fresh and brilliant without any bitterness. The tomatoes were even vine ripened to perfection, so hard to find these days.

 Antipasto $8-$12 had a nice Genoa Salami and fresh warm bread. The oven roasted sweet red peppers were tender and sweet. The fresh mozzarella slices were perfection. I didn’t care for the Kalamata olives, but my dining companion enjoyed them very much.

 I also sampled the Calzone $10 -$17 with a delicious crust and variety of fillings. The cheese melted evenly with mushrooms and sausage for a warm filling simply delicious.

 The menu also boasts several other salads. A wide selection of drinks (wine beer and cocktails all available) and desserts complete the menu.

 Another plus is Thursday night dinner theatre from Darknight Productions. Dinner and theatre for about $40.

 Lunch time 11am-6pm, you can get all personal pizza and calzone toppings at half price!

 For more information and a list of the many famous celebrities who have eaten at Grimaldi’s go to their website at www.patsygrimaldis.com. 

Carrabba’s Italian Grill

Dining Review
 by Cowgirl Connoisseur

 “We're not real chefs. We're real eaters.” So say Johnny Carrabba and his Uncle Damian Mandola who founded Carrabba’s in Houston, Texas, in 1986. “We're two big Sicilian boys from Texas who love to cook and eat. We love the Sicilian food our parents and grandparents cooked. We love the Creole and Southern food our family members picked up passing through Louisiana and stepping off the boat right on the dock in Galveston. And we love the Western food that's just part of being in Texas.”

 My daughter and I recently had dinner at Carrabba’s in Glendale. I’ve been to the Gateway and Scottsdale locations in the past as well. They have all been good dining experiences. 

House specialties include crispy calamari, chicken marsala, fresh steamed mussels, a variety of pasta with homemade sauces, and fresh fish, seafood and steaks cooked over a wood- fired grill. Traditional dishes such as margherita pizza, lasagna, spaghetti with meatballs, and chicken parmesan share the spotlight. They also have a moderately-priced wine list featuring Italian and California vintages compliment the menu. A full selection of liquor and beer are also available. Little ones ten and under will enjoy the “Bambini Menu” and pizza dough is offered to keep young customers entertained.

 Past visits I enjoyed the Insalata Carrabba Caesar with Chicken $10.99. It’s as good as any I have had anywhere. I especially love the warm bread and olive oil delivered to our table and kept coming. With a nice glass of wine I could make it a meal in itself!  

This last dining experience was the best! They had the “Johnny” and “Damian” Specials which were combination plates with three entrée samplers and a salad along with our coupon giving us the Calamari and wine for free! What a deal!

 The Calamari came with the marinara dipping sauce and was super crispy and hot just like we like it. The marinara was tasty and we cleaned the plate with bread dipping so as not to waste a drop of it! We were hungry too! 

 I had the Lobster Ravioli stuffed with tender Maine lobster in a white wine cream sauce with diced tomatoes, Shrimp and sea scallops coated with Italian breadcrumbs, and Salmon all for $16.99.

 The Lobster Ravioli was to die for! I could east a whole plate of those tasty little pillows of heaven! The shrimp and scallops were fine and the salmon just right… but oh those lobster ravioli… Did I say how much I loved them?

 My daughter had the Lombardo 8 oz. USDA Choice center-cut tenderloin, Chicken Bryan, grilled chicken breast topped with goat cheese, sun dried tomatoes and a basil lemon butter sauce and Mezzaluna the delicate half moon ravioli stuffed with chicken, ricotta and spinach all for $16.99.

 So we shared and sampled everything! Culinary overload! But it was all fabulous. Her steak was perfect and the Mezzaluna very good in a mild creamy tomato sauce. They were mild but with good flavor. She wasn’t excited about the Chicken Bryan, but I thought it was good too.

 Our server was attentive, informative and made the dining experience delightful.