food files
CRAFTED WITH COLOR
Feast your eyes on nine vibrant dishes with bold flavors BY ALISON BAILIN BATZ
Blanco Tacos + Tequila
Breakfast Kitchen Bar
W
hile dining is a journey for all the senses, we actually eat with our eyes long before we smell, touch or even taste a dish. And what’s more appetizing than bold pops of color, especially during spring? This month, we sought out some of Scottsdale’s most vivid menu items to whet your visual appetite. Saturated in a rainbow of hues, these culinary creations simply beg you to give in to your color-loving side.
Blanco Tacos + Tequila Dish: Crab & Shrimp Ceviche, $14 Details: Mixed with cucumbers, avocados and radishes, this ceviche combines all the zesty flavors – and cheery pizzazz – of a spring vacation south of the border.
Sushi Roku
Breakfast Kitchen Bar Dish: Blueberry French Toast, $9 Details: Two thick slices of challah bread are decorated with ricotta cheese, raspberry preserves, berries, candied pecans, powdered sugar, honey ricotta whip and homemade blueberry sauce, resulting in a brilliant (and delicious) purple-infused dish.
Cold Beers & Cheeseburgers Dish: Denver Burger, $13 Details: A hand-formed, half-pound burger cooked to order using fresh (never frozen) ground chuck is layered with sliced ham, grilled onions and bell peppers, melted cheddar cheese and an over easy egg.
SO SCOTTSDALE! |
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| APRIL 2017