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dining guide
BY ALISON BAILIN BATZ | PHOTO BY DEBBY WOLVOS
One of Scottsdale’s newest additions is Fat Ox, an Italian restaurant helmed by Chef Matt Carter. An early standout dish is the Charred Taleggio. For this appetizer, Carter pairs the semisoft Italian cheese, known for its thin crust and fruity tang, with an earthy roasted beet mostarda, black walnuts for added texture, and a hint of citrus. He tops it with Sicilian extra-virgin olive oil and serves it with fresh housemade bread, which you’ll no doubt use to sop up every last bite. Fat Ox, 6316 N. Scottsdale Road, Scottsdale; 480.307.6900; www.ilovefatox.com. DECEMBER 2016 |
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11/22/16 5:21 PM