FOOD & DRINK
SCOTTSDALE PROGRESS | WWW.SCOTTSDALE.ORG | SEPTEMBER 22, 2019
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VIG ���� page 28
ard as he worked on the new menu. “I was worried that if we went too far with it that we’d have a completely new menu, and nobody would understand it. Or, if we went too far the other way that we were running the risk of not staying relevant. You do have to change; things change. And even in six years, things are vastly different than they were before,” Woodard said. Notably, the current trends are clean eating and veganism. According to GlobalData, the number of U.S. consumers identifying as vegan inThe Vig has a new starter on the menu, the cauliflower hum- The Vig’s short rib and sweet potato hash is a new, gluten-free menu creased 600 percent, growing mus, which combines lemon, cauliflower, white bean and gar- item served with cauliflower puree and demi-glace. (Kimberly Carrillo/Progress from 1 to 6 percent between lic oil and is served with marinated olives and naan bread. Staff Photographer) (Kimberly Carrillo/Progress Staff Photographer) 2014 and 2017. And according to Veganuary, radicchio, romanesco and black cod – simple dish at its core, and that’s where “We’re pleased to debut the new a U.K.-based charity, more than 250,000 people in 190 countries pledged that Woodard knew he wanted to in- the challenge is, is taking those simple menu, which showcases our deep comtroduce to Vig diners. to go vegan this year. dishes and making them better – and that mitment to our guests and celebrates “The black cod was a big focus of mine. was definitely one of them.” the culinary talents of chef Justin Wood“That’s the thing with the evolution of food,” Woodard said. “We also have I really, really love that fish,” he said. “It With the new, upgraded menu, Wood- ard,” said Tucker Woodbury, partner of an evolution of your guests. Ultimately, was expensive, but I looked at every ard isn’t merely trying to stay on-trend; Genuine Concepts. “We’re continually trying to keep they’re going to dictate how your busi- white fish on the planet, and I could not his intent is to stay ahead of and set regular clientele engaged with our resness runs to some degree. That’s why it find anything that was as good as that new trends. was so important – and that’s why it took piece of fish. So, I built a dish around that “I do think where we’ve come is leaps taurants and get new guests through us so long to navigate those lanes. I didn’t fish and it was fun.” and bounds from where we were when the doors.” The black cod with fennel dish, which I started,” he said. “We were still the want to abandon who we were.” Woodard and his team spent six months is on the Vig’s dinner menu, includes ro- same Vig we were 13 years ago when researching, brainstorming and develop- manesco, haricot vert, marble potatoes, we first opened. pickled fennel and onion salad, and a ing new dishes. “Yes, we still have a lot of the same In the process, the team had a handful lemon-caper pan sauce. dishes, but we also incorporated a lot of The Vig One of the first dishes Woodard devel- new dishes, but also upgraded some of of tastings with the Vig owners, which Where: McDowell Mountain, 10199 included trying about 50 different dish- oped for the new menu, however, was the the dishes that we’ve done really well for E. Bell Road; The Vig McCormick cauliflower hummus, a dish he said they a lot of years and found a way to make es in total. Ranch, 7345 N. Via Paseo Del Sur Eventually, they eliminated nearly upgraded “tremendously.” them better.” Call: McDowell Mountain, 480“We incorporated cauliflower, and we 10 dishes from the menu to make Woodard is proud of the new menu, 935-2949; McCormick Ranch, room for the new menu items, many went white bean, which you wouldn’t and he and his team hope to continue to 480-758-5399 of which highlight specific ingredients think would be so different, but once you please current Vig patrons while attractWebsite: thevig.us and fish – like cauliflower, black kale, try it, you’ll understand,” he said. It’s a ing new customers.
If You Go
PREP & PASTRY ���� page 28
mary, thyme, tarragon and sea salt. “We spent a lot of time testing and perfecting every single recipe,” said Ares, who partnered with chef Kyle Nottingham to launch the original Prep & Pastry. Because Nottingham is a health nut, Prep & Pastry has plenty of veggie-forward, gluten-free and meatless dishes from which to choose. They include Oven-Roasted Sweet Potato Hash with corn, bell peppers, spinach, asparagus, herbed mousse and over easy eggs as well as Return of the Mac, scrambled egg whites with
spinach, mushrooms, poblano peppers, veggie sausage, avocado and sliced tomatoes with a side of vanilla Greek yogurt. The cocktail selection impresses. The build-your-own mimosas options include flavors like prickly pear, rose lemon, blueberry and lemon, mango, desert pear and orange, among others. The House Bloody Mary is made with guajillo and garlic-infused vodka and an herbed mustard mix. Prep & Pastry’s tea selection is quite extensive, as well; it’s comprised of 15 different loose-leaf teas. Prep & Pastry is competitively priced, with menu items averaging
around $12 per dish, cocktails at $9 each, and build-your-own mimosas starting at $26 for a bottle and an assortment of fresh-squeezed juices. Prep & Pastry seats up to 140 guests, 90 inside and 50 outside, in a bright, modern space with 28-foot exposed ceilings. While certainly aesthetically pleasing, it seems the restaurant has opted out of neon signs and dedicated Instagram walls and, instead, has kept the décor clean and sleek with Carrera marble tabletops, gray-and-white bistro chairs and fresh flowers provided by Atelier de LaFleur. And from the shaded patio, which is
also lush with hanging outdoor plants, guests can enjoy views of the Arizona Canal. “We’re in the heart of downtown, surrounded by some really great fellow restaurateurs, and we can’t wait to introduce the Valley to the Prep & Pastry difference,” Ares said.
If You Go
Prep & Pastry Where: 7025 E. Via Soleri Drive Call: 480-477-1502 Website: prepandpastry.com