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dining guide
BY ALISON BAILIN BATZ | PHOTO BY DEBBY WOLVOS
Chef Josh Bracher drew inspiration from across Europe to develop the menu at Sonata’s Restaurant, including the Wood Charred Spanish Octopus ($13), a tender, smoky highlight. Bracher infuses the octopus with aromatics, wine and vegetables and then cooks it over a wood-fired grill. He pairs it with a zesty fermented hummus and coalroasted bell pepper romesco, which provides added smokiness, adorning it with garnishes of cucumber salad, fresh citrus and marinated olives. 10050 N. Scottsdale Road, Scottsdale; 480.477.1390; www.sonatasrestaurant.com. JANUARY 2017 |
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12/20/16 4:41 PM