The chefs here serve up a generous asparagus and shrimp combo, with beautiful veggies served cool and crisp under two truly jumbo shrimp in a tidy, red onion and dill vinaigrette.
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They're prepared as meticulously and creatively as entrees - sometimes even more so.Īt Ridge Cafe, however, appetizers aren't just as elaborate as entrees, they're almost as big - at half the price of a full dinner.
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Today, in good restaurants, appetizers are works of art. Appetizers used to be little more than tossed salad, soup, deep-fried veggies and, in a nice place, perhaps a shrimp cocktail. It used to be that most starters were mild-mannered offerings, designed to keep diners quiet while the kitchen had time to work on the main event. The status of appetizers has changed in American restaurants. Of course, everything tastes magical, from roasted beets with toasted almonds, sheep's milk feta and spicy greens to Nonni's Sunday Chicken, braised with white wine, mushrooms, herbs and onion over toasted polenta. It celebrates the take-it-easy Western past, with Kaufman's commitment to "Slow Food," an international organization that promotes cooking from scratch, using the freshest, artisan boutique ingredients. Rancho Pinot celebrates Arizona heritage in the 21st century, with its funky cowboy-chic interior. Or that the quails we're feasting on were raised at a local farm. That's why we can usually be assured that the produce we're enjoying in Kaufman's dishes, such as wood-oven roasted vegetables with crispy risotto-wheatberry cake, came from a local grower. Chefs like Rancho Pinot's Chrysa Kaufman insist on using locally grown or raised organic produce, eggs and dairy products as much as possible. The new fine dining experience celebrates the products born and raised in our own Valley of the Sun. It's a kinder, gentler Arizona these days, where upscale restaurants don't limit themselves to impressing us with exotica from faraway lands. Is it polite to applaud in a fancy restaurant? Shrimp, lobster tail and scallops take barely a minute to cook, soaking up lots of sherry and brandy.īananas Foster bring more fireworks, torching crème de banana, sherry, butter, cinnamon and brown sugar that spits out sparks when tossed to the flames. A dab of Grey Poupon and the steak is complete. Then our server splashes the pan with brandy and sherry, inciting great flames that leap as high as his eyebrows.
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Pounded flat filet mignon cooks in bubbling butter, mushrooms, garlic, onions and capers added from little ramekins on the cart. He sizzles chopped bacon in Worcestershire, mustard and red wine vinegar in sugar, then dumps it all over a big wooden bowl of fresh greens.Īs we eat, he works up our entrees, steak Diane, and les tresors de la mer (seafood). We watch as our server rolls up his geridon (carved wood cart), sets out his rochard (small propane burner), and arranges his mis-en-place (ingredients) to make our spinach salad for two.
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Something about seeing - and smelling - our dinner as it's prepared makes it taste even better. These professionals, under the watchful eye of legendary Valley restaurateur Louis Germaine, are dedicated to making sure every tableside trick results in a memorable, classical French meal (longtime residents will remember Germaine from his 35 years owning Chez Louis in Scottsdale). Sans souci is French for "without a care." That may be true for us, the lucky diners relaxing in this elegant French chateau, but not for the servers concentrating on preparing our elaborate meals right next to our tables.