food files
JUST CHILL
Cool dishes for hot summer nights BY ALISON BAILIN BATZ
Hearth ’61
W
hen it’s this hot, sometimes the best comfort food is that of the cold variety. Luckily, these local eateries have your back when it comes to keeping cool. From fresh seafood to supercool soup, we are highlighting nine inventive dishes that won’t make you think twice when swapping out that hot burger. BUCK & RIDER Dish: Buck & Rider Oysters, $3.50 each Details: This casual-upscale seafood restaurant, featuring fresh seafood, a raw oyster bar, hand-rolled sushi and farm-fresh vegetables, has no shortage of delicious chilled menu items. But the real standout here (and one of our favorites!) are their signature oysters as, which are harvested from the restaurant group’s own farm in Washington state in the Olympic Peninsula and served ice cold. 4225 E. Camelback Road, Phoenix; 602.346.0110; www.buckandrider.com. CHELSEA’S KITCHEN Dish: Smoked Idaho Trout Dip, $12 Details: A dip like no other, the Idaho trout is house-brined and smoked using Chelsea’s famous custom wood-burning
Buck & Rider
smoker. It’s served chilled and accompanied with classic saltine crackers and vibrant, fresh watermelon radish. 5040 N. 40th St., Phoenix; 602.957.2555; www.chelseaskitchenaz.com. CRUDO Dish: Seabass Crudo, $16 Details: Thinly sliced seabass is served “crudo-style,” dressed with a small amount of high-quality olive oil and sea salt, as well as olives, salsa delle erbe, and pangratto. 3603 E. Indian School Road, Phoenix; 602-358-8666; www.crudoaz.com. UPTOWN |
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| AUGUST 2017
Crudo