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dining guide
BY ALISON BAILIN BATZ | PHOTO BY DEBBY WOLVOS
Holy Smokes! Or in the case of the Hole-in-the-Wall’s St. Louis Pork Ribs ($25.95), holy smoked. After applying a dry rub of brown sugar, cumin, chilies, salt and pepper, Executive Chef Rebecca Tillman slow cooks the ribs four to seven hours in a cast iron smoker that dates back to the 1940s and uses local mesquite wood – some cut right on property – to elicit a distinctly Southwestern flavor without too much spice. Guests can add any of the restaurant’s three homemade barbeque sauces – including a moonshineinfused offering – and three sides, with choices ranging from macaroni and cheese and smoked potato salad to green chile creamed corn, to complete their plate. Located at Pointe Hilton Squaw Peak Resort, 7677 N. 16th St., Phoenix; 602.870.1977; www.squawpeakhilton.com. JUNE 2017 |
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