ALL DRESSED UP

Dishes made even more delicious with special sauces

BY ALISON BAILIN BATZ

Linguini and Clams

Pomodoro Italian

This combination of fresh clams, garlic-infused grape tomatoes, white wine, lemon, and handmade linguini is perfectly completed with a pomodoro pesto sauce that finishes this dish. It is made using ingredients wholly sourced from local and Italian markets and features a dizzyingly delicious combination of basil, Parmigiano-Reggiano, Pecorino Romano, extra virgin olive oil, garlic, and pine nuts that are macerated and pureed until creamy. $36. www.pomodorousa.com.

Ling’s Hot Pot

Ling & Louie’s Asian Bar and Grill

Comfort food for cooler nights, this dish is bursting with fresh jumbo shrimp, succulent scallops, and flavorful salmon, all of which are swimming in a savory green curry coconut sauce. Fragrant and slightly sweeter than its yellow or red curry counterparts, it is made with cherry tomatoes for a touch of acidity as well as lemongrass, lime and cilantro for a kiss of citrus before being finished with coconut milk to elicit a rich texture. $22. www.lingandlouies.com.

Cold Water Mussels

Humble Bistro

These fresh cold-water mussels are offered with diner’s choice of two different sauces, one inspired by European flavors and the other of Latin flavors. The Cioppino version of the dish has a Calabrian chili-infused red sauce with garlic confit, citrus zest, fresh parsley, chili flakes, and sea salt. Alternatively, guests may opt for a pinot grigio-based white wine sauce iteration of the dish, which is made using shallots, garlic confit, whole grain mustard, parsley, chili flakes, lemon, butter, and sea salt. $23. www.humblebistro.com.

Birria Bao Buns

The Mexicano

Sauce, when prepared properly, dresses up any dish, infusing it with moisture, adding a depth of flavor, and creating a contrast of colors and textures on the plate. Here are some sensational uses of sauce being spotlighted on local menus right now.

Though the two fluffy bao buns on this plate –which are made with slightly sweet dough and resemble clouds – are delicious on their own, they are made even better by the chili-marinated shredded beef and melted cheese stuffed inside. However, it is the sauce – a specialty consomme – that makes this new menu item so special. The savory consomme is made with beef broth, guajillo chiles, ancho chiles, garlic, onion, and a variety of spices, and it is slow cooked for hours to allow every single ingredient to shine. The buns are then topped with cilantro, chopped onions and melty menonita and asadero cheeses. $16. www.themexicano.com.

Scaloppine al Gorgonzola

Marcellino Ristorante

Here, thin slices of tender veal are sauteed in extra virgin olive oil, rendering them even more succulent. They are then covered in an indulgent dressing of velvety gorgonzola sauce, made with equal parts cheese and cream as well as a smattering of Italian herbs. The result is the ideal balance of tanginess and richness, complemented with earthy potatoes and roasted seasonal vegetables. $38. www. marcellinoristorante.com.

Crispy Rock Shrimp

The Montauk

Though technically a shared plate starter, many order these showstopping shrimp as their entree because of the accompanying unique South American-inspired sauce. The black tiger shrimp are dredged, egg washed, breaded, and fried until crispy. Before hitting the plate, they are tossed in a vibrant orange-red Peruvian sauce – made using Aji Amarillo chilies – that adds a kick of spice and a touch of honey-like sweetness at the same time. $14. www. themontaukaz.com.

Red Snapper

Francine Restaurant

There is just something about the classics. This seared snapper dish, paired with herbed gnocchi, skinless diced tomatoes and baby squid, boasts two iconic French sauces. First, the snapper is topped with sauce vierge, which is made with olive oil, herbs, lemon juice, chopped vine ripened tomatoes, and basil. Then, the tomatoes are bathed in a nage sauce, which is a light aromatic broth-style sauce made from fish stock, herbs and citrus peels. $42. www. francinerestaurant.com.

Poblano Don Manuel

Agave Del Scottsdale

This authentic mole starts with artisanal chocolate sourced from Oaxaca, Mexico. It is cooked down with four types of chili peppers and aromatic spices before being combined with platano macho, which are the plantains found in markets all over Mexico that look like large bananas. Once pureed and simmered to lock in flavors, the mole is served over chicken and Mexican rice with corn tortillas on the side. $24. www.agavedelscottsdale.com.

Copper Ranch Prime NY Strip

Lon’s at The Hermosa

Inspired by his native Argentina, executive chef Alejandro Martinez tops this decadent cut of meat with his grandfather’s chimichurri recipe. Substituting chopped parsley for the traditional cilantro, Martinez adds freshly chopped garlic, chopped bay leaves, dry oregano, paprika, red wine vinegar, and olive oil to create an herby and tangy sauce that adds both zest and color to the grilled steak. The steak is also served with fried pickled potatoes and mushrooms. $59. www.lons.com.

Chicken Francese

Crust Simply Italian

This Italian American dish of flour-dredged, eggdipped, sauteed chicken cutlets features a white wine sauce for the ages. It is made with white wine, rich butter and fresh garlic, which is simmered and then poured into near-boiling chicken broth and freshly squeezed lemon juice. It is then reduced until it has a silky texture before the chicken is added, which thickens the sauce and cooks the chicken until tender. Once cooked, the sauce and chicken are plated with freshly made linguine. $21. www.CrustSimplyItalian.com.

Hamachi Crudo

Lincoln at JW Marriott Camelback Inn

This responsibly sourced white fish, accompanied by house-pickled grapes, thin slices of shallots and serrano peppers, micro cilantro, micro wasabi, and flake sea salt, is swimming in an aromatic separated vinaigrette that offers bursts of balanced acidity, citrus and umami in every bite. Its base is a California sparkling wine fortified with moscato juice and a hint of orange blossom. Once mixed, fresh lime and grapefruit juices are added, followed by white soy and fish sauces. It is finished with Olio Verde Extra Virgin Olive Oil that has been infused for several days with chives. $22. www.jwcamelbackinn.com.