Tucson Lifestyle September 2012 : Page 94

For By Bet sy B ruce Deal s $ to At press time, the following restaurants had confirmed their participation: Twice a year, Dine residents of the Grand Canyon State are offered an extra incentive to dine out: Arizona Restaurant Week, a time when a wide variety of culinary establishments offer amazing deals. Sept. 15-23, enjoy a three-course prix fixe dinner at numerous local eateries. We asked Betsy Bruce to get the lowdown on three popular spots that will take part in this special deal. The Flying V Bar & Grill Loews Ventana Canyon 7000 N. Resort Drive 299-2020 www.loewshotels.com/ TucsonVentanaCanyon Acacia Real Foods & Cocktails Feast The Flying V Bar & Grill The Melting Pot Wildflower Zona 78 The Keg Steakhouse & Bar T For further information, go to www. arizonarestaurantweek.com he Flying V Bar & Grill restau-rant at Loews Ventana Canyon is named in honor of a huge cattle ranch that sat on the site almost a century ago. The “V,” though, may just as well stand for the magnificent views diners are treated to as the Santa Catalinas soar to the north, city lights glow to the south and the resort’s trademark infinity water-fall sparkles to the west. The restaurant is famous for tableside guacamole made by a “guacamoliere” (how’s that for an occupational stumper if What’s My Line was still on TV?). If you feel ambitious about whipping up a batch at home, they generously offer up their scrumptious recipe on their website. Other starters include duck confit tacos www.tucsonlifestyle.com 94 TUCSON LIFESTYLE | SEPTEMBER 2012

Deals To Dine For

Betsy Bruce

Twice a year, residents of the Grand Canyon State are offered an extra incentive to dine out: Arizona Restaurant Week, a time when a wide variety of culinary establishments offer amazing deals. Sept. 15-23, enjoy a three-course prix fixe dinner at numerous local eateries. We asked Betsy Bruce to get the lowdown on three popular spots that will take part in this special deal. At press time, the following restaurants had confirmed their participation: Acacia Real Foods & Cocktails Feast The Flying V Bar & Grill The Keg Steakhouse & Bar The Melting Pot Wildflower Zona 78 For further information, go to www.arizonarestaurantweek.com The Flying V Bar & Grill Loews Ventana Canyon 7000 N. Resort Drive 299-2020 www.loewshotels.com/ TucsonVentanaCanyon The Flying V Bar & Grill restaurant at Loews Ventana Canyon is named in honor of a huge cattle ranch that sat on the site almost a century ago. The “V,” though, may just as well stand for the magnificent views diners are treated to as the Santa Catalinas soar to the north, city lights glow to the south and the resort’s trademark infinity waterfall sparkles to the west. The restaurant is famous for tableside guacamole made by a “guacamoliere” (how’s that for an occupational stumper if What’s My Line was still on TV?). If you feel ambitious about whipping up a batch at home, they generously offer up their scrumptious recipe on their website. Other starters include duck confit tacos and a beef short rib quesadilla. Continuing the Southwest flavor, the V offers tepary bean vichyssoise, made with a nutty legume that’s indigenous to the Sonoran Desert. Grilled fish, tenderloin and rib eye are featured entrées, and for vegetarians there’s a chimichurri grilled tofu and portobello mushroom option. Dessert offerings include vanilla bean crème brûlée and warm Ibarra (from Guadalajara) chocolate cake. Guests may sample some of the V’s more than 70 tequilas on the outdoor patio, or try a mixed libation. Celebrate the UA’s NCAA baseball championship — or toast to the upcoming athletic seasons — by sipping “The Wildcat,” which combines Stoli blue, blue curacao, soda, lime and a splash of sweetness. The Southwest is reflected not only in the menu but in the ambience as well. The Flying V received a “Top Décor Award” from Zagat for its welcoming leather chairs, Mexican tile and marble bar. The Melting Pot 7395 N. La Cholla Blvd., #302 575-6358 www.meltingpot.com/tucson Got a faster-eater in the family? Break them of the habit at The Melting Pot, where savoring each bite is what the fab fondue hangout is all about. Tucked around the western-most side of the Foothills Mall, the restaurant’s soft lighting, cherry wood chairs and marble tables combine for a cool, wine-cellar-like atmosphere. Fon-DO allow at least 90 minutes to enjoy your meal: gooey melted cheese to start, a crunchy salad for contrast, then bitesize pieces of sirloin, chicken breast and shrimp cooked in the herb-infused communal pot. Fon-DO pay attention to your server, who will not hover but will give you a quick lesson on how long various bites will take to cook. And of course Fon- DO leave room for dessert. Owner/manager Richard Abrahamson says he loves how first timers (especially men) often come in thinking, “It’s only about cheese” and leave saying, “It’s some of the best food we’ve ever had.” Abrahamson says fondue brings together groups of friends with great conversation and “will make you remember why you fell in love with your wife or husband.” In a particularly romantic mood? Fon-DO ask for booth 404. Reservations are requested and be sure to bring the kids. The Melting Pot has a secret stash of mini DVD players for youngsters. Wildflower 7037 N. Oracle Rd. 219-4230 www.foxrc.com/ wildflower.html Wildflower holds a special place in the heart of restaurateur Sam Fox. The popular New American cuisine landmark in Casas Adobes Plaza was the very first Fox Restaurant Concept locale (there will soon be 35), and it continues to bloom 14 years later. Remodeled three years ago, the ultrachic décor looks like what Nate Berkus might do to the White House if given a chance. Soaring white walls and burnished silver columns draw the eye to a double-paned skylight, while pops of color on seats and banquettes provide accents around the dining room. FRC’s Regional Director of Operations Amber Haddad says, “It’s all about great hospitality, starting with a door opened as you enter, and flowing out of the kitchen.” And it’s easy to see that flow because Wildflower’s centerpiece is the display kitchen, crackling with culinary energy and seasoned with savory aromas. (Tip: ask to be seated at a table near the kitchen and odds are good the chef will personally deliver your entrée, or sit in “The 90s” section for incredible Catalina views in cooler weather.) The menu changes seasonally and chef-turned-GM Carlos Calderon says with a grin, “We don’t have winter here so we have three changes.” Wildflower utilizes local ingredients whenever possible, although seafood items obviously aren’t of desert origins. Starters include crisp calamari and smoked salmon. The latter — housemade gravlax atop a potato galette with chive crème fraîche — is so popular it never leaves the menu. Salad offerings include warm Maine lobster with grilled asparagus and heirloom tomatoes, and seared ahi tuna with edamame and avocado. Entrées feature housemade pasta, pan-roasted chicken and maple braised short ribs. Don’t leave without tasting something made by executive pastry chef Karen “Spike” Ames, who’s been with the company since its inception and came up with the brilliant hot cinnamon sugar donut dessert. $30 per person Arizona Restaurant Week Menu: Start: Mixed Greens Salad: heirloom cherry tomato, cucumbers, cumin pepita seeds, croutons Caesar Salad: romaine lettuce, anchovies, shaved baguette, manchego cheese, Caesar dressing Entrées: Grilled Salmon, charred poblano, tomato, onion, chorizo wild rice Classic Flying V Baby Back Ribs, bbq or agave Santa Cruz glaze, grilled corn Desserts: Vanilla Crème Brûlée, saguaro seed tuille, berries Caramelized banana split, Ibarra chocolate syrup, spiced Green Valley pecans, vanilla ice cream, whipped cream and a cherry Vanilla Crème Brûlée with saguaro seed tuille and berries is a dessert selection at Loews Ventana Canyon’s Flying V Bar & Grill. Photo by Thomas Veneklasen. $30 per person Arizona Restaurant Week Menu: First Course: Cheddar Cheese Fondue, fresh breads, vegetables and apples for dipping Second Course: Tender chicken breast, white shrimp, teriyakimarinated sirloin, filet, vegetable pot stickers and fresh vegetables. Dipping sauces. Dessert Course: Milk, dark or white chocolate fondue with cheesecake, strawberries, bananas, brownies, marshmallows, pound cake and Rice- Krispies Treats for dipping. Offer includes a glass of house wine or a select signature drink At The Melting Pot, choices abound for a memorable dining experience. Photo by Thomas Veneklasen $30 per person Arizona Restaurant Week Menu First Course (Choose One) Butter Leaf, cotija cheese, fresh pear, apple, pistachio Crisp Calamari, mizuna greens, Yuzu, toasted sesame seeds Farmers Market farm-fresh vegetables, quinoa, sweet corn, goat cheese, Marcona almonds, sherry vinaigrette Smoked Salmon, potato galette, chive crème fraîche Second Course (Choose One) Steelhead Salmon, creamy white polenta, summer vegetable succotash Spinach Pappardelle, roasted chicken, melted tomato, pine nut-herb bread crumbs Grilled Pork Loin, butter-poached potato, bacon lardon, grilled pear and apple salad Maple Braised Short Ribs, horseradish potato puree, heirloom carrot, roasted onion, natural jus Dessert (Choose One) Seasonal Cheesecake, vanilla mascarpone, strawberry rhubarb compote, brown sugar oat crumble Cinnamon Doughnuts, vanilla custard, berry marmalade Key Lime Tart, blueberry ginger sorbet

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