The Entertainer! - November 2020

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DINING

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ALL A-BOARD

These restaurants put the ‘cute’ in charcuterie By Annika Tomlin

M

ost people think of a meat and cheese plate as a lastminute buy at the grocery store for an upcoming party. However, charcuterie boards put together way more than just your average deli meat and cheese. Styled with fruit, flowers and other accompaniments to go along with the array of meat and cheese choices, charcuterie boards are picture-worthy restaurant items that the whole table can enjoy. The following restaurants put the “cute” in charcuterie.

B GASTROBAR Formerly known as Cuisine & Wine Bistro-Gilbert, B Gastrobar is renovated and rebranded and still serves delicious made-from-scratch food. It offers three different boards—a mixed board with two cheeses, two meats, grilled bread, fruit, nuts and pickles; a fried brie board served with garlic bread and raspberry jam; and a burrata board with fig jam, roasted pistachios and grilled bread. Postino

B Gastrobar, 1422 W. Warner Road, Gilbert, 480.497.1422, bgastrobar. com, $15-$18.

Peacock Wine Bar

COPPER AND LOGS Owned by the Buschtetz family, who also owns B Gastrobar, Copper and Logs offers its rendition of a charcuterie board. The C&L Board features an assortment of cheeses and cured meats served with additional condiments like jam and fruit and nuts. Copper and Logs, 832 S. Greenfield Road, Suite 101, Gilbert, 480.590.4260, copperandlogs.com, $16.95. HUMBLE PIE There is more to Humble Pie than just great pizza. It has a board literally called the Smorgasboard, which is its antipasto extravaganza of charcuterie with cheese, hummus, artichokes, wild mushrooms, crispy Brussels sprouts and its very own forno bread. Humble Pie, 3890 W. Happy Valley Road, Glendale, 623.580.4300; 6149 N. Scottsdale Road, 480.556.9900, humblepieusa.com, $17.

THE LOLA Five charcuterie boards are available at The Lola, one of which is the chef board featuring burrata, coppa, prosciutto, peppered salami, fig jam, chef’s olives, stone fruit, sweet gherkins and herbed pesto port wine derby cheddar. The Lola also has a cheese board, a fruit and jam board, a hummus and veggies board, and a keto board. The Lola, 6770 N. Sunrise Boulevard, Glendale, 623.877.5225, thelolaaz.com, $14-$18. MERKIN VINEYARDS Merkin’s guests can pick and choose what locally produced meat and cheeses they would like on their charcuterie boards that come with a chef’s selection of housemade accompaniments. Cheeses from Rovey Dairy in Glendale include pecorino, gouda and cheddar, along with goat cheese from Crow’s Dairy in Buckeye. Wagyu summer sausage is available from Rovey Farms in Glendale, as well was bundnerfleisch, schinken and blutwurst from German Sausage Co. in Phoenix. Merkin Vineyards, 7133 E. Stetson Drive, Suite 4, Scottsdale, 480.912.1027, merkinoldtownscottsdale.com, $11-$52. MINGLE + GRAZE Part of the fun of charcuterie boards is picking out what you want on the board. Mingle and Graze lets customers do exactly that with a

build-your-own board broken down in four steps—step one, pick between two, three or four cheeses; step two, choose meats, including prosciutto and mortadella; step three, choose accompaniments such as artisan jams or fresh and dried fruits; and step four, choose the type of bread or crackers to stack everything on top of. Mingle + Graze, 48 S. San Marcos Place, Chandler, 480.726.2264, mingleandgraze.com, $10-$32.

NORTH ITALIA The single chef’s board at North Italia really packs a punch. It is comprised of prosciutto di parma, spicy coppa, pecorino stagionato, crescenza, grilled piquillo pepper, Castelvetrano olive, marcona almond, fig mostarda and grilled bread. The board serves two to four people. North Italia, 4925 N. 40th Street, Phoenix, 602.324.5600; 15024 N. Scottsdale Road, Scottsdale, 480.948.2055, northitalia.com, $17. OVEN + VINE Try your hand at creating your own charcuterie board at Oven and Vine. Boards are have three or four items each. Choose from cheeses like 18-month aged cheddar, double cream brie and goat cheese, while adding meat options such as sweet sopressata, Genoa salami and prosciutto rustico. Oven + Vine, 14 W. Vernon Avenue, Phoenix, 602.687.7632, ovenandvine.com, $14-$17.