Taste
DRINK / CHEERS / CUISINE / FOOD FILES / DINING GUIDE
BY ALISON BAILIN BATZ
The menus at Andaz Scottsdale’s Weft & Warp Art Bar + Kitchen take “local first” to a whole new level. Executive Chef Adam Sheff’s avocado toast ($14), available until 3 p.m. daily, starts with Wildflower Bread ciabatta, which he drizzles with Queen Creek Olive Oil before grilling. Sheff then chars avocados on the grill before mashing them with cilantro and lime juice (how Arizonans “do” avocados) and spreading on the bread. Next, he adds a fried Hickman’s egg and cress, a spicier version of watercress that looks like a delicate desert flower. To finish, he tops it with homemade lemon preserves – in homage to Arizona’s abundance of citrus – olive oil, Aleppo pepper and salt. Weft & Warp Art Bar + Kitchen, 6114 N. Scottsdale Road, Scottsdale; 480.368.1234; www.andazscottsdale.com.
So Scottsdale! October '17
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