Just a few miles from Turf Paradise in Phoenix, tucked neatly in the first shopping center on the S/E corner of 67th Avenue and the 101 we scored a winning ticket.
When we arrived through the door we were immediately greeted. I asked if the bar was serving food and she said only one sentence, “Yes absolutely. His name is George and he’s really a friendly guy. You’ll like him.”
Well with such a great greeting, I already liked her and the establishment to boot. We seated ourselves and George came up to us carrying himself confidently. Both of us ordered drafts. After talking about beer and beer types for several minutes with George, we ordered.
“So tell me George, what’s the signature sandwich?”
“Well, the French Dip is my favorite,” he said.
I broke in, “Then that’s what I’ll have.”
George turned his attention to her, “Ladies first,” he said with a smile. “Mushroom soup is really great.”
Now she’s liking the bartender and finished the ordering, “Sounds good, that’s what I’ll have. He’ll want some creamy horseradish. Just letting you know.”
“Got it.”
I turned in my chair and looked around. The ambience is fantastic. Quiet but I would expect it to be hectic if every table was full but this is a Tuesday night and it was just right for me. I have to be able to hear the person next to me talking.
The food arrived. Uh oh.
Well to my surprise, the French Dip, a sandwich that if you screw it up I will never be back because it’s like making eggs for breakfast. I figure If you can’t make an egg right, stop serving breakfast because your Benedict will suck. Same go for a French Dip. If you can’t make a Dip that is an experience for the guest, then you sure as hell can’t make something difficult. Same goes for Creme Brûlée in my book.
Thee best French Dip ever! Homemade creamy horseradish, really? Soft roll. Au Jus not made in a salt mine. George is a genius. Is Steven Hawkins the Chef?
Downer. Lady Tater thought the mushroom soup had flavor but was over textured. She is a Sauceologist just so you know. Her palette techniques make me and everyone else who knows about it drool in anticipation of the perfection she delivers.
“Try eating a bunch of mushroom leftovers from the mushroom bar pureed into a soup. That’s what I get out of this,” she judged.
“That’s a 3 Pony because of the soup, the quantity, and a little because of the cost. Did you think that was a 14 dollar sandwich?”
“No, but it may be the best in Arizona I have ever had including the Chelsey’s Kitcher prime rib lunch special. It’s probably choice anyway. Too bad this was processed Boar’s Head Roast Beef.” I was indifferent at the moment.
“The Provolone on the soft baguette is excellent. Too bad they don’t cook it themselves,” I contested my own justification attempt.
I wiped my mouth of the wonderful flavor of Au Jus then finished my beer. We tipped heavy. A Jackson for George.
After the 24 hour rule, it was determined Betty is pricey but good. Cheapskates need not to apply. The “Noshables’, ‘small plates – great for sharing’, is how they tout these best bets on the menu are fantastic looking but I’m sure you will never feel full. 4 shrimp? I can eat 4 shrimp in two bites.
The Stewards viewed Lady Tater’s inquiry and determined the foul had something to do with the fact my wallet just lost a few pounds.
No change in the order of finish of those 3 ponies.
Well deserving of 4.5 Ponies, well deserved.
When The WiseGuy loaded the ponies in the starting gate, the post positions came out like this in the program of eats. Here’s how they line up in the gate, with number one on the rail being the favorite.
#1 Qualityfood
#2 Allaboutambience
#3 Nowthatsservice
#4 Costofagoodeat
#5 Comfortarama
66685 W Beardsley | Map
Glendale, Arizona 85308
623 561-6674
“Life begins at the top of the stretch.”
The WiseGuy
“Life begins at the top of the stretch.”
The WiseGuy
The WiseGuy Eats - A Food Steward 