food files
The Gladly Photo by Awe Collective
L
ong before culinary buzzwords like chef-driven, locally sourced and farm to table existed, there was this one: tableside preparation. And though this staple of the mid-20th-century in fine dining was once all the rage, over the past 25 years restaurants offering this “dinner and a show” concept of preparing one or more special menu items at tables had gone by the wayside. That is, until now. Several local restaurants are bringing this tradition back – and here are seven of our favorites.
MATCH Cuisine & Cocktails at FOUND:RE Phoenix Dish: Let’s Do It on the Table, $10 About: This cleverly named dessert is all about messy fun. To start, your server rolls out 20 feet of food-grade clear acetate across the table. Then, with that in place, the server proceeds to dish out whipped cheesecake, seasonal crust crumbles, olive oil powder and homemade ice cream then tops it with nibs of white chocolate, meringue and fresh flowers right on the table. The result – a family style dessert with flair. Info: 1100 N. Central Ave., Phoenix; 602.875.8000; www.foundrehotels.com.
GET TREATED TABLESIDE
Seven dishes bringing back the old standard in service
The Henry Photo by Fox Restaurant Concepts
ALISON BAILIN BATZ
The Henry The Gladly Dish: The Original Chopped Salad, $13 About: The salad is given the title “original” for a reason. Always imitated but never duplicated, Chef Bernie’s Chopped Salad is beloved amongst everyone who’s ever tasted this sinfully-good mixture. It arrives at your table with each ingredient neatly lined up on the plate, before your server expertly mixes them all together for you with the perfect touch of house-made buttermilk basil dressing. Info: 2201 E. Camelback Road, Phoenix; 602.759.8132; www.thegladly.com. UPTOWN |
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| JANUARY 2017
Dish: Bloody Mary Cart, $10 About: The Henry, a neighborhood restaurant in Arcadia, is blowing the nowcommon Blood Mary buffet bar out of the water, bringing the buffet to you. The eatery offers custom-made Bloody Marys prepared tableside off a rolling beverage cart every weekend during brunch. You can get creative with a selection of liquid additives and garnishes which can vary from citrus and vegetables to meats, olives and more. Load it up and drink it down! Info: 4455 E. Camelback Road., Phoenix; 602.429.8020; www.thehenryrestaurant.com.