Scottsdale Food Trends Making Their Mark in the Valley's Restaurants
Taking Lessons From the Spaniards
With the warm Arizona sun creating a city outfitted in fewer layers, locals are keeping a tighter watch on their portion sizes to keep those trim summertime figures year-round. An emphasis on tapas-style meals has started to take over the Valley and gives foodies an opportunity to try a variety of dishes.
Restaurants like Davanti Enoteca make it easy to create a whole meal involving only shared plates. Inside, the hip and funky decor makes this place a sure choice for any tapas-craving foodie. The menu offers a plethora of small bites like the Roasted Cauliflower Steak with Sicilian olive tapenade and marinated lemon jam. Or maybe the Scottadito style ribs with Saba, crushed hazelnuts and Roman gorgonzola dolce slaw is more your style. Either way, since it’s all about sharing here, go ahead and order both.
Food Truck Nation
Typically when you think of gourmet food, you aren’t picturing it being delivered to you out of a truck; and, well, you probably didn’t even picture a truck at all. But Valley foodies are embracing the new food truck culture with open arms. The area's over 50 trucks have been growing over the past two years and are now an outlet for new chefs to showcase their talent prior to opening their own restaurant. The Phoenix Food Truck Festival is a prime example of this trend taking over the streets (literally), as thousands of guests showed up to be served epicurean delights by the city’s finest chefs.
They say behind every great man there’s a great woman, and for chef and Torched Goodness owner Eric Ireland, those words ring true. Traveling the country to sample dishes served on various food trucks and hoping to discover their own idea, Ireland notates his wife’s desire for desserts which led to the couple’s new venture — gourmet créme brulee.
Three years later, their 1974 vehicle — the oldest among the Valley’s fleet — serves over 30 flavors of brulee from premium organic and locally grown ingredients. As a trained Le Cordon Bleu chef, Ireland takes his creations to another level with melt-in-your-mouth flavor combinations, including the popular sea-salt caramel créme brulee. But if his creations aren’t exactly what you’re craving, just call in a specialty order and they’ll whip one up just for you.