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THE<br />
GUIDE TO<br />
ARIZONA<br />
RESTAURANT<br />
WEEK<br />
FALL 2012
9 NIGHTS<br />
OVER 200 RESTAURANTS<br />
1 GUIDE TO THE BEST OF LOCAL<br />
September 15-23, 2012<br />
“<strong>Local</strong><strong>Lily</strong>.com is a place to search the best local places<br />
to eat, shop, events and things to do.<br />
In the spirit of <strong>Arizona</strong> <strong>Restaurant</strong> Week,<br />
I’ve handpicked my favorite participating restaurants<br />
to share with you in this guide.<br />
Each selection offers something special this week,<br />
and all year round.” - <strong>Lily</strong><br />
www.arizonarestaurantweek.com<br />
@azrestaurantwk | @locallily<br />
#arw
CUISINE: American<br />
PRICE: $30 (including beverage)<br />
(602) 954-1700<br />
3717 E. Indian School Rd., Phoenix<br />
grown up comfort food, local wine,<br />
expert cocktails, upscale urban vibe<br />
1/2 priced bottles of independently<br />
produced <strong>Arizona</strong> wines all night<br />
Sundays<br />
FIRST COURSE<br />
potato, parsnip & leek soup,<br />
roasted cauliflower, pine nut, golden<br />
raisin relish (gf/v) or apple, frisee &<br />
arugula salad, crow’s dairy feta,<br />
warm bacon vidalia onion vinaigrette<br />
(gf/v) or achiote citrus poached and<br />
chilled shrimp, black bean salad,<br />
avocado puree (gf)<br />
SECOND COURSE<br />
tender braised beef shepherd’spie,<br />
country style yukon smashed potato<br />
(gf) or crispy white fish, dirty<br />
southern style rice, smoked tomato<br />
broth, marinated olive vegetable<br />
salad or cola braised pulled pork,<br />
bacon cheddar biscuit, fingerling<br />
potato salad, carolina cole slaw<br />
(gf) or vegetable noshing board,<br />
seasonal, organic and delicious (gf/v)<br />
THIRD COURSE<br />
bacon chocolate s’mores, graham<br />
cracker, housemade marshmallow,<br />
caramel sauce, peanut butter mousse<br />
(gf) or toasted coconut cake, coconut<br />
pudding, chocolate sauce, smoked<br />
cashews (v)<br />
ADDITIONAL OFFERING<br />
glass of “here is the deal” white or<br />
red wine or draught beer included in<br />
menu g= is or can be made gluten<br />
free v= is or can be made vegetarian
CUISINE: American<br />
PRICE: $40<br />
(602) 243-8539<br />
2501 E. Baseline Rd., Phoenix<br />
exceptional location including bar,<br />
patio, and urban barn<br />
listen to live blues in the barn the first<br />
Tuesday of every month 6-9PM<br />
FIRST COURSE<br />
Pork “Tender Belly” Bacon<br />
Pan Seared Pork Belly with Rainbow<br />
Valley Maple Mascarpone, Honey<br />
Gastrique, Garden Basil, Almonds,<br />
Portabellas and Dried Figs<br />
Or<br />
Gina’s Burrata Salad<br />
<strong>Local</strong> Burrata with Garden Watermelon<br />
Salad, Walnuts, Garden Basil Pesto and<br />
Grilled Ciabatta<br />
SECOND COURSE<br />
Grilled Steel Head Trout<br />
Garden Romesco Sauce, Zucchini<br />
“Calavasa Style”, Grilled Eggplant with<br />
Roasted Pepper Jam and Pecorino<br />
Or<br />
Grilled New York Strip<br />
Corn Puree, Roasted Baby Carrots,<br />
Seared Portabellas and Pork Demi<br />
Or<br />
Hand Made Potato Gnocchi<br />
Herbed Tomato Sauce, Corno di Toro<br />
Peppers and Crow’s Dairy Goat Cheese<br />
THIRD COURSE<br />
Peach Cobbler<br />
Bourbon Caramelized Peaches Topped<br />
with a Sweet Biscuit with Caramel,<br />
Strawberry Rhubarb Compote and<br />
Vanilla Gelato
FIRST COURSE<br />
Stuffed Calamari<br />
Fresh Calamari filled with sweet prawns<br />
and Shitake Mushrooms, sautéed and<br />
served with a mushroom Pistou sauce.<br />
Autumn Pear Salad<br />
Mixed organic greens, Fresh pear,<br />
Roquefort Cheese, and honey roasted<br />
pecans tossed in a aged Sherry<br />
vinaigrette.<br />
Buffalo Carpaccio<br />
Thin slices of raw buffalo topped with a<br />
lemon caper sauce.<br />
SECOND COURSE<br />
*Beef Tenderloin<br />
Australian filet topped with a classic<br />
café de Paris butter, and served with<br />
haystack Yukon Gold potatoes and<br />
sautéed asparagus.<br />
*Sea Bass<br />
Macadamia nut encrusted fresh Sea<br />
Bass, topped with a fresh salsa of<br />
pineapple, mango and papaya and<br />
served with Basmati rice and sautéed<br />
spinach.<br />
Lamb Shank<br />
100% grass fed Australian lamb shank<br />
coated with warm spices, braised all<br />
day then served Moroccan style over<br />
pearl Couscous<br />
CUISINE: French<br />
PRICE: $40<br />
(602) 212-1082<br />
4626 N. 16TH St., Phoenix<br />
byob restaurant, incredibly romantic<br />
Pasta<br />
Linguini tossed in a light lemon<br />
caper sauce, with roasted eggplant,<br />
Kalamata Olives organic tomatoes<br />
and artichokes, finished with imported<br />
Parmesan.<br />
THIRD COURSE<br />
Banana Brule<br />
A chocolate tart shell filled with a<br />
creamy vanilla, coconut pastry cream<br />
and fresh banana.<br />
Chocolate Caramel Fleur de Sel<br />
Rich homemade caramel layered with<br />
a Belgian Chocolate ganache in a<br />
vanilla crust. Topped with fleur de sel.<br />
Four Berry Tarte<br />
A vanilla crust filled with blueberries,<br />
raspberries, black berries and cherries<br />
and topped with an almond crumbled.<br />
Served warm with vanilla Hagen Daz.
CUISINE: Steak & Seafood<br />
PRICE: $40 (including beverage)<br />
(602) 264-5967<br />
2611 N. Central Ave., Phoenix<br />
a PHX staple for power meetings,<br />
classic steak and martinis, enter<br />
through back kitchen door<br />
FIRST COURSE<br />
Choice of<br />
Beefsteak Tomato and Mozzarella<br />
Salad with Balsamic Reduction<br />
Spinach-Artichoke Dip<br />
Durant’s Debris<br />
SECOND COURSE<br />
Choice of<br />
Filet Steak Sandwich<br />
8 oz Slow Roasted Prime Rib<br />
Clam Linguini<br />
THIRD COURSE<br />
Choice of<br />
Key Lime Pie<br />
White Chocolate Raspberry<br />
Cheesecake<br />
Chocolate Indulgence Cake
FIRST COURSE<br />
Spinach Salad with Mango,<br />
Strawberries and Mozzarella with a<br />
Sherry Wine Vinaigrette<br />
Shrimp Chimichanga<br />
Brie in Puff Pastry with Figs<br />
Black Bean Soup with Goat Cheese<br />
SECOND COURSE<br />
Grilled Salmon with Jalapeno Honey<br />
Glaze<br />
Lobster with House Made Basil Pasta<br />
New York Strip with Green<br />
Peppercorn Sauce<br />
Portobello Mushroom Tower with<br />
Sauteed Spinach<br />
THIRD COURSE<br />
Pineapple Coconut Pie with Rum<br />
Raisin Ice Cream<br />
Fresh Fruit Salad with Red Fruit Sorbet<br />
Mixed Berry Cobbler<br />
Chocolate Profiteroles<br />
CUISINE: French<br />
PRICE: $30<br />
(602) 224-0225<br />
3930 E. Camelback Rd., Phoenix<br />
James Beard Award winning Chef
FIRST COURSE<br />
Kale Salad<br />
SECOND COURSE<br />
Corona Marinated Jidori Chicken<br />
THIRD COURSE<br />
Pumpkin Bread Pudding<br />
CUISINE: Latin<br />
PRICE: $40<br />
(480) 636-5005<br />
3815 N. Brown Ave., Scottsdale<br />
not just another “Mexican restaurant”,<br />
tapas style dishes made for sharing,<br />
dark cool interior, great patio in nice<br />
weather
CUISINE: Modern Italian<br />
PRICE: $30<br />
(480) 948-2055<br />
15024 N. Scottsdale Rd., Scottsdale<br />
dine al fresco under canvas parasols<br />
and experience exceptional service,<br />
a personal favorite for lunch or<br />
afternoon nosh<br />
FIRST COURSE<br />
(Choose One)<br />
Tuscan Tomato Soup<br />
Chopped Salad<br />
Chef’s Board<br />
SECOND COURSE<br />
(Choose One)<br />
Chicken Parmesan<br />
Salmon<br />
Fettuccine<br />
Prosciutto-Wrapped Pork Tenderloin<br />
THIRD COURSE<br />
(Choose One)<br />
Tiramisu<br />
Hazelnut Chocolate Cake<br />
Butterscotch Pudding
FIRST COURSE<br />
Sweet Corn Bisque/Crab & Zucchini<br />
Fritter, Devonshire Cream, Herb Oil<br />
Or<br />
Baby Arugula Salad/Fried Goat<br />
Cheese, Prosciutto, Marcona Almond,<br />
Melon, Champagne Vinaigrette<br />
Or<br />
Seared Yellowfin Tuna/Poached<br />
Shrimp Escabeche Salad, Cilantro,<br />
Watercress, Olive Oil<br />
SECOND COURSE<br />
Pan-Roasted Halibut/Sweet Potato<br />
& Duck Confit Hash, Pomegranate<br />
Beurre Blanc<br />
Or<br />
Roasted Berkshire Pork Belly/Bacon<br />
And Gorgonzola Risotto, Confit<br />
Onions, Peppercorn Port Reduction<br />
Or<br />
Braised Veal Cheek/Potato<br />
Dauphinoise, Wild Mushroom<br />
Ragout, Grilled Endive, Braising Jus<br />
THIRD COURSE<br />
Flight Of Housemade Sorbets/3<br />
Different Fruit & Wine Combinations<br />
Or<br />
Yogurt Panna Cotta/Port-Poached<br />
Figs, Hazelnut Crisp, Sugar Corkscrew<br />
Or<br />
Chocolate Bread Pudding/Nutella<br />
Crème Anglaise<br />
CUISINE: American<br />
PRICE: $40<br />
(480) 883-3773<br />
4991 S. Alma School Rd., Chandler<br />
ADDITIONAL OFFERING<br />
Some choices are completely gluten<br />
free. Vegetarian/vegan guests can<br />
be accommodated with a varied<br />
menu and advance notice.<br />
inspired dished, exceptional service
CUISINE: Contemporary<br />
American<br />
PRICE: $40<br />
(480) 437-1072<br />
6920 E. Cave Creek Rd.,<br />
Cave Creek<br />
dinner at Binkley’s means you<br />
are in for a special evening<br />
of elegant dishes<br />
FIRST COURSE<br />
Amuse Bouche: Savory Doughnuts<br />
with Bacon Butter, Parsnip Soup with<br />
Chipotle Oil, Fried Okra with Ranch<br />
Foam, Flash Frozen Peach Arnold<br />
Palmer<br />
First Course<br />
Wild Mushroom Risotto<br />
leeks , parmesan<br />
SECOND COURSE<br />
Intermezzo: Mango Bomb with Ver Jus<br />
and Chili Oil, Grapefruit & Guava Soda<br />
Second Course<br />
Pork²<br />
bacon wrapped tenderloin, cider<br />
braised cheek, butternut squash,<br />
roasted apple, haricots verts<br />
THIRD COURSE<br />
Pre Desserts: Mint Chocolate Lava<br />
Lamp & Miniature Cinnamon Toast<br />
Soufflé<br />
Third Course<br />
Red Wine Poached Pear<br />
white chocolate mousse, pistachio,<br />
mint<br />
Mignardises
coffee infused patron<br />
simple perfect
XO café rOcks<br />
patrón Xo café served on the rocks<br />
XO chilled<br />
a shot of patrón Xo café shaken with ice<br />
BaBy Guinness<br />
chilled patrón Xo café shot topped<br />
with Baileys original irish cream<br />
celtic lOwrider<br />
1/2 glass Guinness, drop a chilled shot<br />
of patrón Xo café in glass and enjoy<br />
XO BOmB<br />
patrón Xo café shot shaken ice cold<br />
and dropped in red Bull<br />
cafe rOyal<br />
patrón Xo café shot and strong brewed<br />
coffee served in a heated coffee mug,<br />
topped with whipped cream and dusted<br />
with cocoa powder
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