The Jester Eats Las Vegas: Part I

*taps the microphone* Er... is this thing on? OK, so I've been neglecting the blog in favor of Twitter lately. Then, recently, for no good reason, the visitors here doubled in a week. I'm not questioning it, just appreciative, so I might as well give you something new to read since I just got home from a wonderful trip to Las Vegas.

Things started out down in Tempe with a quick breakfast at the new version of Stan's Metro Deli on Mill, up on the north end of the street on a corner I swear is cursed. I've seen so many things come and go from there that I don't hold much faith anymore for whatever decides to go in on that corner. I think Stan's is going to do pretty well if breakfast is any indication. The kitchen was having some new restaurant teething issues; the food came out slower than we had hoped, but the manager handled the situation well by bringing out some complimentary fresh fruit for us to nibble on. I opted for the #2 "Bob Parks Gallery" omelet, stuffed with Cheddar, bacon, and green chiles. Once it came out, I had no complaints; it was a good solid omelet, with decent potatoes and a little more fruit to round out the plate. With our bellies full, we hopped into the Jestermobile and took off for Vegas.

One of my scheduled pit stops on the way to Vegas was beautiful downtown Wikieup, home of Eat At Joe's Barbecue, some of the finest barbecue this state has to offer. We were feeling only a little peckish, so the plan was to split something small and get back on the road. Alas, our pit stop was cut short by a dark restaurant and a sign in the window saying they were on vacation until well after we would return home. Heads hanging a little low, we hit the road cursing the lack of Mojave Greens on this trip.

Fast forward a few hours, and we were now in the heart of Las Vegas. After a quick run to Gambler's General Store to pick up some pai gow dominoes (a game I've taken quite a fascination with lately), we had gone from a bit peckish to absolutely famished. My usual plan when I hit Vegas is to make a beeline for one of the finest coffee shops in all the land, the Peppermill Restaurant. However, my stomach had other plans. You see, it had been over a year and a half since my previous Vegas vacation, and therefore it had been that long since I had the amazing Frrrozen Hot Chocolate from Serendipity 3 at Caesars Palace. After a short wait for a table, we got ourselves a table on the patio overlooking the Strip, giving us the perfect vantage point to play Thong/Not A Thong/Not A Thing with the passersby below. Thanks to a Foursquare check-in, we got a couple of $4 welcome blueberry martinis, which were a tad on the sweet side and tasted more of generic berry than specifically blueberries. I was a bit disappointed that management had trimmed some of the more fun stuff from the menu, such as the Macaroni & Cheese Pizza I had last time (they still serve mac & cheese, how hard would it be to throw it on a pizza crust?) and the infamous Bachelorette Hot Dog. The Frrrozen Hot Chocolate tasted as good as it did last time, but it wasn't blended long enough, and chunks of ice that got stuck in the straw marred the texture of the drink. My friend Scott went for the ABC burger, where the ABC stood for Avocado, Brie, and Caramelized onion, served with sweet potato fries. I had heard good things about their Caesar salad, so we decided to split both the burger and the salad. After a bit more of a wait than I would have liked (apparently the management's efforts to streamline the kitchen didn't go as planned), the food hit the table, and it was good. The burger had some stiff competition from Burger Bar down at Mandalay, and as I figured, Burger Bar is still my champion for Las Vegas burgers. The one here was good, don't get me wrong, but Burger Bar just plain nails it. I think that the brie was somewhat misplaced, here more for its initial than anything else. The Caesar salad was a good textbook Caesar, with plenty of croutons (pity they were the standard boxed ones) and Parmesan shavings to accent the assertive dressing. Part of the allure of the Caesar is that it comes with a giant crouton almost the size of a Rubik's cube. Well, it at least looks like a crouton; it was more of a piece of very thick extra-crispy garlic toast. I think the next time I'm in Vegas, I'll take a look to see if they've brought any of the fun dishes back to the menu before I sit down. If they haven't, I'll take my Frrrozen Hot Chocolate to go.

Review: Smashburger, Tempe AZ

Jeez, it's about time I updated this thing. JUNE? Really? Pioneer Woman churns out updates with LOTS of photos every single day, and I can't be bothered to write about a restaurant or cooking for six months. At least I got to meet PW on her book tour. She's an awfully nice lady. Anyway, the title of this post isn't What The Hell The Jester's Been Up To All This Time (hint about other things that happened: Aim your car's airbag at your chest, not your face), it's about a brand new burger place in the heart of Tempe.

Before Smashburger even opened, there were press releases in my inbox about this brand new burger place opening on campus just yards away from long-time (Over 278 Sold!) college favorite The Chuckbox. When I looked at their website and saw that they are hellbent on opening franchised locations across the country, I was a little nervous. When I saw that it was opening in the same strip of restaurants that included such dreary options as Port of Subs and Panda Express, I would have bet you pot brownies to pound cake that Smashburger would be anything but a smash hit.

My friend Blaze and I wandered in on an unseasonably warm autumn Arizona evening. I was in the mood for something classic, so I got their 1/3 lb. Classic Smashburger (American cheese, lettuce, tomato, onion, pickle, ketchup, and Smash sauce on an egg bun; $4.99) and an order of Smashfries ($1.79 when ordered with a burger, $2.79 a la carte), which are fries tossed with garlic and herbs. Blaze was feeling as fiery as ever, so she went for the Arizona Smashburger (habañero jack, guacamole, lettuce, tomato, onion, fresh jalapeños, and chipotle mayo on a chipotle bun $5.99) in the same size. For her side, she was feeling a little healthy, so she went for the veggie frites ($2.99/$3.99). After a quick trip to the soda fountain (Woohoo, they have Coke Zero!), we settled into one of the booths by the window overlooking all of the nubile coeds and virile gents strolling up and down College Avenue.

A short time later (maybe a bit less time than one has to wait at the In-N-Out up Rural Road), our chow hit the table and our eyes lit up. The minimalist plating, a wax paper lined steel basket free of garnishes such as the silly shredded carrots and beets at Delux, only focused our attention on the matter at hand that much more. I flipped the toppings onto the bottom half of the burger and dug in. I was blown away. This burger was as close to perfection as I've seen. The patty had a nice sear on it but was still juicy, the toppings were fresh and crisp, and they gave the bun a good buttering and toasting before they assembled the whole thing. The fries were delicious too. But then, anything deep-fried and covered with garlic is going to be tasty. I think Blaze liked her burger. When I got up from the table to refill my beverage, I came back to see her burger GONE and she's staring like a starving hyena at what's left of my burger. I can only take that as a good sign. I quizzed her about it to make sure she didn't just inhale the thing. She said that the fresh jalapeños were much better than the canned ones you see on top of bad nachos, and that next time she's ordering it with extra jalapeño. She also remarked that she wasn't a fan of the chipotle bun because it didn't hold up all that well under the juicy burger and all the toppings. I'm not sure how she could figure that out; I think I couldn't have hummed the Jeopardy theme in the time it took her to devour that burger. She then set her eyes on the veggie frites, and took a bit more time to enjoy those. I was expecting to see a tempura style batter on the vegetable pieces, but instead the asparagus, green beans, and carrot sticks were fried au naturel, and finished with a sprinkle of salt and some ranch dressing for our dipping pleasure. We were both quite fans of these. The frying helped caramelize the natural sugars in the veggies, and gave them quite a delicious flavor. They weren't crispy like the Smashfries were (of course they weren't, these veggies aren't high in starch like Russet potatoes), but they certainly weren't cooked to death either. I look forward to future visits to see if a normal side salad can be as interesting.

The total bill for both of us was just shy of $20. While that's fairly high for a quick-service burger joint, I still felt it was a great value. The burgers were better than they had any right to be for a burgeoning nationwide chain, and everything else about the place was just right. I'm quite curious about their salads and hot dogs to see if they're up to the same par as the burgers. Maybe I can convince myself to try one of their Häagen-Dazs milkshakes by getting myself a salad for my entree so the two can cancel each other out.

I Got A Grill!

Not just any grill, mind you. I went and got myself a Big Green Egg. It's sort of the home version of the Chinese wood-fired oven we use at work. The main difference is that the BGE goes back to Japan, while the Chinese wood-fired oven is, well... Chinese. I have some beer-butt chicken going right now (wherein one takes a can of beer and jams it up a chicken's back end, creating an impromptu vertical roaster) and some baked potatoes. After that, I'm going to turn up the heat and bake a loaf of bread. There was temptation to also make some peach cobbler, but I'll save that for another time. Wish me luck!

Review: The Greek Wraps, Peoria AZ

Settling into the new house is going pretty well. The kitchen is ready for prime time, as is most of the house. The big game room in the back is currently finding use as an enormous walk-in storage unit. All of this busy work left me ready for a vacation, but those take a little planning and I wanted one NOW. Well, it's now past tense, so I suppose it would be better to say I wanted one RIGHT THEN, but that doesn't have the same punch as wanting it NOW, n'est-çe pas? Anyway, for the first time in several years there's actually a movie in theatres that I want to go see: Coraline in 3-D. I looked up movie times for it and it turns out that it's playing in 3-D at places all around the edge of town, plus Arizona Mills. Since I have friends up towards Peoria that I haven't seen in a while, I fired off an invitation to come see the movie with me and headed on my merry way up to the area of Arrowhead Towne Center.

A few moments after I picked up tickets for the late showing, my friends called to let me know that they already had people over but I was more than welcome to join them. Since I already had my ticket for the show, this was not an option. I now found myself with close to two hours to kill, and a completely open dance card. I stopped by the mall and made a beeline for See's to pillage the post-Valentine's Day chocolate. A couple of oversized chocolate Bordeaux hearts later, I found myself getting quite hungry. The food court looked as unappealing as ever, so I trekked out to survey the surrounding area.

A few moments of reconnaissance showed that selections in the area are awfully bleak. Turns out the Arrowhead area is the third circle of chain restaurant hell. Cheesecake Factory, PF Chang's, Chevy's, Buca di Beppo, Red Lobster, Olive Garden, you name it. Since I was on my own, I didn't want to succumb to mediocrity. I knew of a couple of places on the other side of the 101 along Union Hills, but I decided to see what I could find that was interesting and new. It turned out I wouldn't have to look for as long as I thought I would. There, tucked away in a strip mall (It's Arrowhead, there's nothing but strip malls and tract housing for miles!) on the southeast corner of 75th Avenue and Bell, was a decidedly non-chain looking sign for a place called The Greek Wraps. I pondered for a moment, decided gyros sounded like a tasty idea, and brought the Jestermobile in for a landing.

I arrived just in the nick of time, 15 minutes before closing. The place looked vaguely chain-y, but not overly so. I'd almost be willing to bet that a failed franchise (maybe two) didn't take root in the space, and all the new owners had to do was put up framed prints of the Greek isles. You wouldn't have guessed they were winding down the business day from the business level in the restaurant. There was a slow but steady stream of people coming in either for take-out or a quick sit-down bite. A look at the menu hanging over the counter showed the usual suspects: Shawarma, hummus, falafel, gyros, et cetera. The different offerings were available either as a sandwich (with sundry toppings, wrapped in pita bread; fries and drink are an optional extra) or as a plate (served with rice, hummus, and a small salad). The menu also showed something I was absolutely thrilled to see: They make their own pita bread. Not only do they make their own pita bread, they bake it fresh to order.

I perused the menu, and thought that steak shawarma ($6.99 for the 10" wrap; a smaller 7" pita is $5.75) sounded absolutely delicious. It's hard to resist when the menu says they use "The original recipe from back home". Turned out everyone else that day thought it sounded delicious too, as they were all out of it for the night. The chicken shawarma ($6.25 and $4.99, respectively) was made by the same recipe, so I went with that instead. A little extra nibble sounded nice, so I added on a falafel appetizer ($1 for two pieces). I put together an Arnold Palmer from the self-serve beverage machine (my only quibble is the iced tea is the pre-made Gold Peak instead of fresh-brewed), checked my watch to make sure I had enough time to make it to the theatre (I still had an hour to go), and a few minutes later my shawarma was ready.

The falafel was piping hot out of the fryer, just the way it should be. I think the fryer could have been a wee bit hotter as they were just a little bit oily, but not unpleasantly so. The shawarma was utterly divine. Their use of chicken thighs kept the meat flavorful and juicy. The shawarma marinade was vibrant, and the pita... oh, the pita. I can't even begin to tell you what a difference freshly made pita bread makes. I may have to come in for some hummus and a huge stack of pita bread some time soon, never mind that the place is 15 miles from my house. The fries were the archetype Greek restaurant fries, same ones you'll find at every other casual Greek place in town. They were hot and crisp, really can't ask much more than that from a fry, can you? All told, I was absolutely thrilled with the meal I had at The Greek Wraps. The people who run the place care about the product they put out, and it shows. I'm looking for any excuse to get back up towards Arrowhead just so I can try more things on the menu. Maybe I'll go see Coraline again...

Oh, speaking of Coraline, go catch it in theatres while you can... especially in 3D. It's a trip and a half.

Thanksgiving Aftermath

(or, Holy Crap, He Updated the Damn Blog)

First off, your calendar is correct, Thanksgiving is this coming thursday, the 27th. Since I work in the hospitality industry, it's a lot easier for me to move a holiday to a more convenient date than to try and actually get the holiday off. By some miracle I actually have the big day off this year, so I get to do Thanksgiving twice! I'm rather glad I'm not doing the whole shebang twice in a row... For me, Thanksgiving is a three-day cooking marathon. I don't care if there's only six people over, I'm going to make dinner for sixteen. The bird should be big enough to make people worry that it's going to eat them this year. There should be enough sides that you aren't sure where the turkey is supposed to fit on the plate. There should be enough desserts that a diabetic goes into anaphylactic shock five paces from the dessert table. Hey, you have your special holiday traditions, I have mine!

The main event is, of course, the turkey. For the last several years, I did the Morton Thompson Black Turkey, which is quite the exercise in old-fashioned cooking methods. It also requires more attention than my roommate's cat, who only requires about as much attention as a six month old baby. You really need an assistant to pull it off, and I was flying solo. I went back to my old standby of turkey recipes, the one from the November 1995 issue of Martha Stewart Living. I did make one change, and that change is the one that's going to be on everyone's lips next year... dry brine. Brining is a good thing to do to your bird, making a normally dry, tasteless piece of protein come out flavorful and juicy. It's also a major league pain in the ass, requiring either a cooler chest or half the space in your fridge, along with half a box of kosher salt. The dry brine is what Judy Rodgers does to her incredible roast chickens at Zuni Cafe in San Francisco. A couple of days before the chickens get cooked, fresh herbs are slid under the skin, and are rubbed down with salt (about 3/4 teaspoon of salt per pound of bird) and pepper. The birds then rest in the fridge for a couple of days while the salt makes its way into the meat. The drying effect of leaving the bird uncovered also gives you incredibly crisp skin. Martha and Judy worked together brilliantly. The bird was deliciously juicy, and you could almost cut it with the back side of the knife.

Of course, there were tons of sides. Mashed potatoes are de rigueur, and after going with a trusted recipe, I've now broken it down in my mind into a simple formula that can be multiplied to however many people are coming to dinner.


The Jester's Perfect Mashed Potatoes (Per Person)
1/2 pound Yukon Gold potatoes
1-1/2 tablespoons butter
3 tablespoons heavy cream
1/4 teaspoon salt

Peel the potatoes, and cut them into 3/4" dice. Rinse them under cool running water for about 30 seconds to get rid of excess starch, then put into a pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil, then reduce heat to medium and simmer until the potatoes are tender (about half an hour). While the potatoes are cooking, mix the butter and cream together, heat until the butter melts, and keep the mixture warm. When the potatoes are done, drain them well and let them sit for a couple of minutes to let excess moisture evaporate. Run the potatoes through a food mill (or a ricer, or just mash them with a hand masher). Add the dairy mixture and salt, stir well to combine, and serve.


Something new for me this year was the stuffing recipe, from The Nantucket Open House Cookbook by Sarah Leah Chase. If you don't have a copy of this book, run out and get it RIGHT NOW. It's helping me fall in love with cooking all over again after getting out of the Cook's Illustrated mindset of "It Must Be PERFECT". Speaking of Cook's Illustrated, I find lately that their recipes aren't nearly as good as they used to be. Five or six years ago, the reaction I got when making one of their recipes was "Oh my God, this is the best [insert food here] that I've ever had!", and anymore I just don't hear that when I make their recipes. I think it's sort of like New Math, where exotic, complex techniques were much more important than actually getting the right answer. I tried the pumpkin pie recipe from the latest issue and for all of the tweaking (maple syrup I could deal with, but CANNED YAMS?!), it was just a meh pumpkin pie. But more about dessert later.

Now where the hell was I... ah yes, the stuffing! It was the one from the Thanksgiving part of the book, with some minor changes to fit the local palate. It was a sausage stuffing with pecans and brandied apricots, and it was some of the best stuffing I'd ever had. The only things I changed from Chase's original recipe were pecans instead of chestnuts (I don't think AJ's even carries 'em around here, and pecans are very much an Arizona thing), and the use of sage and thyme instead of rosemary (the rosemary in the test batch was like eating pine needles). It's so good that I may very well forget that there's a big turkey to be eaten and just happily nosh on the stuffing for breakfast, lunch and dinner... I may have to stock up on some bubbly, Champagne goes with it extraordinarily well.

Creamed spinach from Cook's Illustrated was an utter dud last year, so this year I went with the home version of the recipe from Lawry's The Prime Rib restaurant up in Vegas. The secret of better creamed spinach was simple: Bacon. This was utterly divine creamed spinach. I'll have to make a special trip to Lawry's the next time I'm up that way so I can have someone else make it for me. Another recipe from Sarah Leah Chase was a sweet potato-pear casserole. It was very delicious, but I think next time I may try cutting the sweet potatoes and pears into smaller pieces, and I'm also tempted to leave the lid off the casserole dish to see if that helps the sauce reduce some. Cranberry sauce was pretty close to the back of the bag, with two twists: Champagne instead of water (I used Freixenet cava, don't tell anyone), and some currants thrown in. I hereby christen it Cranberry Sauce à la Kir Royale, and I think I shall make it a regular part of the Thanksgiving table. Speaking of a regular part of the table, I'm adding pumpkin biscuits (from Sarah Leah Chase again) to the regular repertoire. These were simple to make (and freeze well), and absolutely bursting with pumpkin flavor. I'm strongly tempted next year to do the entire Nantucket Open House Cookbook menu; everything from the book was nothing less than terrific.

There were three desserts to be had. The smash hit winner was pecan pie, made from a Cook's Illustrated recipe from their earlier days. It was easily the best pecan pie I've ever had; rich, caramelized, buttery, nutty... I may have to go sneak a slice here in a moment. Or maybe I'll wait until I can snag some vanilla ice cream to put on the side. The pumpkin pie... was enh. Cook's Illustrated made a whole lot of "improvements" to the recipe, and I think that if I was to taste the new recipe side-by-side with the one on the back of the can, I'd pick the can. There just wasn't much oomph to it. The CI pumpkin cheesecake, however, was very nice, truly one of my standby recipes for something delicious to bring to a dinner party. Now all I need is one of those new auto-scrape beaters for my Kitchenaid so I don't have to scrape the bowl down eight times while mixing the batter.

The one dud this year was Pommes Anna. Don't get me wrong, it was delicious. It just doesn't hold for squat, and making it in advance is really the only way you're going to pull that one off. So next year, I think I'll be going for a casserole type thing. Maybe tater-tot hotdish to please the Midwesterners. I know you're supposed to use the canned cream of chicken soup, but... do I have to?

Quick Review: Culver's, Mesa AZ

After hearing much ballyhooing from homesick Midwesterners, I went to the fairly new Culver's over on Country Club just south of US-60 for the first time earlier this summer. The dining room doors were locked 10 minutes before posted closing time the first time I went, leaving me just the drive-thru. I know that Mesa and Gilbert practically roll up the sidewalks at 9 PM, but come on, if you're going to say on the door that you're open til 10, STAY OPEN TIL 10! It was certainly not the best first impression. At least the girl at the drive-through was perky. Burger was... salty. Onion rings were OK. Root beer float had not nearly enough root beer for the ice cream, er, I mean frozen custard. Fast forward to tonight. I got a patty melt and cheese curds. The patty melt was one note: Bland. No, wait, two notes, it was greasy as hell too. The bread used was allegedly rye, but didn't taste much like rye and the caraway seeds were just there for looks. The cheese curds tasted more of salty breading than cheese. Neither was worth the calories. A return trip is highly doubtful at this point, especially with In-N-Out and Chick-Fil-A two exits down the road.

I Call It Spaghetti alla Fata Verde

I had some friends over for dinner tonight. I was in the mood for spaghetti and meatballs. I started out with the Cook's Illustrated recipe, and CHANGED IT! Yes, Christopher Kimball, I didn't feel like buying ground pork, so I made meatballs with (gasp) all BEEF.  They were better that way.  And since I didn't have basic white sandwich bread, I used sourdough.  Then, I thought that their Quick Tomato Sauce could use a flavor boost.  I remembered my favorite thing to add... red wine.  Nice meaty Cabernet, to be exact.  Then, that got me thinking about what else I could add to give it a twist.  I remembered the nice new bottle of absinthe sitting on my extensive bar shelf.  Italian sausage often has lots of fennel in it, which gives a bit of a licorice-y flavor.  Absinthe has similar notes to it.  So, in went a little splash into my tasting bowl along with a little of the sauce, and... magic.  The two went together splendidly.  I added a couple of ounces of the infamous spirit, and everyone was thrilled.  Try it the next time you make spaghetti sauce.  I'd give you my recipe, but I already know you have your favorite and not much is going to sway you from it.

Review: Haru Sushi, Tempe AZ

love the concept of kaitenzushi, conveyor belt sushi restuarants. At first it looks like a regular sushi bar, but there's a little belt that goes all the way around the bar area, with little plates of all different colors moving up and down the line. To start eating, you take a seat, and if something looks good, you snag it off the belt. It ends up feeling a lot more casual and social this way, and something about pulling the food off the belt before it moves too far away is mildly interesting to the normally latent hunter-gatherer part of my brain. Admittedly, this is about as close as I'm going to get to catching food while it's moving, but it amuses me nonetheless. The first place to do conveyor belt sushi in town is Sushi Eye In Motion, over in the historic district of downtown Chandler. I've been going there whenever I can practically since they've opened, which isn't nearly as often as I'd like since I live 45 minutes away. Now, there's a newcomer to the field: Haru Sushi, on the northeast corner of Priest and Ray in Tempe, not too far east of I-10. Naturally, comparisons between the two abound.

The room has two separate areas. The sushi bar has three sides, with two sides dedicated to standard counter style sushi bar seating, and the third with booths so that groups can still sit at the sushi bar. These booths do have access to the conveyor belt. I think this touch is a very nice one, and I would love to see more places in town have seating like this available. There are about six more booths available, but service at these is only from the waitress. The decoration of Haru is noticeably less trendy and hip than that of In Motion, but colors and light are bright and cheery, they made a good effort to make the place look nice with various Japanese things stuck to the wall, and you can play one of my favorite restaurant games, "Spot The Stuff That Came From IKEA". This is one of the few places I've seen that pulled off having a warehouse-style ceiling. They did it by dividing the vertical space twice over; the top third of the room vanished with a matte black paint job, and the rest of the cavernous space was bisected by enormous wicker-shaded pendant lamps. I would imagine that volume levels would be acceptable even during very busy times, as the booth seating area does have a dropped ceiling (did someone just snag both spaces in the strip mall and knock down the wall?), and I do have two quibbles over the decor; one is the flat screen TVs on opposing walls (one was tuned to Telemundo, the other to ESPN), and the other is that the radio was tuned to hip-hop station 104.7 FM. I found that hip-hop and sushi really don't go together all that well; I would have much preferred peace and quiet like one can find over at Sushi Ken.

Places are set with a fast-food issue paper napkin, and good quality wood chopsticks. We naturally took a seat at the sushi bar, and ordered hot tea ($1) and ice water. Moments later, the tea came, along with the requisite soy sauce boats (with the dollops of wasabi in them) and a big plate of pickled ginger. With equipment in hand, we dove in. I like the style they do for their conveyor belt. There is a small place marker with the name of a type of sushi, and that type of sushi follows it. This is good for someone who isn't familiar with various things; you don't really need it to tell you that shrimp is shrimp, but on the complex rolls so popular stateside (such as Las Vegas rolls, which are about six different things rolled and then fried in tempura batter), it's nice to know what they are so you can get them again if you want. It's a different system than at In Motion, where everything is scattered all over the place so you don't have to wait for one specific thing to come back around if you decide too late to grab it, but if you're curious about something you have to ask the staff what it is. At Haru, they also have a selection of other things going up and down the little catwalk, including gyoza (I promise I'll try them next time), Ramune sodas (a popular brand of soda in Japan that comes in a glass bottle sealed by a marble; if you haven't tried one, it's worth doing at least once), little pre-packaged fruit cups for the kiddies, and a couple of sweets. If there's something that you would like to try that isn't on the belt, you can always ask the itamae (sushi chef) to make something from their (very short) menu for you.

The sushi itself was merely OK. The selection was all pretty standard, not much of anything truly exotic, but it covered the bases of nigiri, hand rolls, and maki rolls. It was leagues better than what I've had at Ra and Stingray, but that's not really saying much. The rice had a proper amount of rice vinegar added to it. The fish was a step below what I'm used to at In Motion (Such deep red tuna! Such vivid orange salmon!) but was certainly acceptable; nothing showed any signs of being old. The servers were friendly and willing to help, but that was only when you could find one. For the most part, you don't really need anybody around, but beverage glasses did sit for quite a while unfilled. It looked like we came in at the tail end of a rush when there were only two servers on the floor (most of the seats at the sushi bar were empty with plates stacked up in front of them when we came in), so I should likely hold back on saying anything firm about the service until I've been back.

Thankfully, they don't charge nearly as much as In Motion. Plates range from $1.25 for simple things (such as tamago or avocado roll), up to $3.25 for the fancy rolls (Rainbow, Las Vegas, Caterpillar, et cetera). It's easy to tell the price on something by the color of the plate; white plates are the least expensive, black plates are the most expensive, with other colors coming somewhere in between. It seemed like most of the plates that were going around were either the mid-range green (this was most of the nigiri, I believe it was $1.75 for two pieces) or black plates. My friend and I both ate quite well; we had about a dozen plates stacked up, and the bill came to about $37 including the tea. For a similar amount at In Motion, the bill would likely have been close to twice that.

As for which one is better overall... Sushi Eye In Motion wins that hands-down. It's better across the board: The sushi is higher quality, the sushi chefs are more creative and know what they're doing with a knife better, the atmosphere is more fun, and the service is much more accommodating, making you feel like you've known them for ages from your first visit. However, Haru Sushi is still competent sushi, and their bargain price point makes them very hard to resist. As far as value goes... I feel that both Haru and In Motion are a very good value. Which one I end up going to in the future is going to be flat-out determined by how much money I have in my wallet when I get a craving for sushi. Since it's the slow summer season for this bartender... I'm going to miss my friends at Sushi Eye In Motion for a little while.

Urban Campfire: Yay, it's still there!

A couple of days ago, the Arizona Republic's Howard Seftel ran a story that both the Scottsdale eatery Twisted and one of my personal favorites, Urban Campfire down in Tempe, were both a couple of higher profile restaurants to recently bite the dust.  While it is true that Twisted is no more, Urban Campfire is still going strong.  I went recently and everything is as delicious as ever.  Nearsighted people will be happy that they don't have to crane their neck to see the menu written on the wall, as they have now changed over to printed menus.  The yam planks are being cut thinner now, definitely into the realm of chips rather than the chip/fry hybrid that I enjoyed, but still extremely delicious.  They're also baking all of their own breads on-site now.  While the breads tend to be dominated by anything that goes on them (it's barbecue, what did you expect?), they still hold up a lot better than anything store-bought ever would.

So... if you haven't been there, GO.  It's still the same terrific value it was when they first opened.

A Short Treatise on the Perfect Hamburger

I recently was going through articles on a food site when I came across a video describing what the editors of the site considered the "perfect hamburger". In the video, I saw a number of things done to the burger that I considered to be complete atrocities. This is my response to their video.


The perfect burger starts with ground chuck. It has enough fat in it that it's not dry when it comes off the grill, but not so much fat that the burger is greasy. It's best if you grind it yourself. you can do this in a food processor with minimal fuss. The burger should be cooked over a searing hot flame, no further than medium unless you enjoy eating hockey pucks. It should only be turned once, and never, ever pressed. The only thing that pressing will accomplish is drying out the burger. If you choose to add cheese, it should go on the burger before the burger itself is finished cooking so it has time to melt without giving the meat a chance to overcook. The cheese should have a personality of its own; American, Colby, and Monterey Jack all melt nicely but are quite bland. Better to go with sharp Cheddar, Swiss, or even crumbles of your favorite blue cheese.

The bun must not be an afterthought. The ones in the bread aisle at the supermarket are almost always flavorless, waifish things that can't hold their own once loaded down with toppings. Find yourself a good bakery and buy their hamburger buns. They should have some flavor of their own, and be big enough to hold up through the entire burger without collapsing, but not so big that all you taste is the bread. Toasting the buns is mandatory. Buttering the buns before toasting is highly recommended.

Toppings are up to you. Some people prefer the clean, minimalist lines of only burger and bun. Daniel Boulud lavishly tops the signature burger at his restaurant with braised short ribs, foie gras, and black truffles. I believe that a burger should come with a standard set of green leaf lettuce, ripe tomato, sliced red onion, and slices of pickle unless such things are not complementary to other special toppings. A dollop of a spreadable condiment is always welcome even on the simplest burger creation. Mustard, mayonnaise, or ketchup are all classic standards. More inventive creations may include Thousand Island dressing (or for that matter, any creamy salad dressing, blue cheese is especially wonderful), homemade aïoli, a red wine pan sauce if you happened to pan-sear the burgers... Really, anything in the kitchen that's savory and spreadable. From there, the sky is the limit for toppings. Bacon is ubiquitous; the excellent bacon from Niman Ranch can elevate an otherwise normal burger to ethereal status. One of my favorite toppings that is often overlooked is a fried egg. Any manner of roasted vegetables do well on burgers too. Look over the topping list at fancy burger joints, such as Burger Bar in Las Vegas, for some terrific ideas. Don't limit yourself to just those lists; if you think it sounds like it's going to be good on a burger, it almost certainly is going to be delicious.

Review: My Big Fat Greek Restaurant, Scottsdale AZ

Something I recently noticed is that absolutely *nobody* on the Chowhound message board makes much mention of the local chain My Big Fat Greek Restaurant.  Maybe it's the cheesy name, maybe it's that they have enough locations around town to look like they've already gone national, maybe it's that they use sigmas in their signage so that the name actually reads "My Big Fat Grssk Restaurant".  Who knows.  All I knew was that I was getting hungry, and a couple of friends had just invited me along for the trip.  Who was I to refuse good company?

The decor of the restaurant is generic, with standard-issue laminate topped tables, silverware rolled in Aegean blue napkins (have I mentioned how much I despise rolled silver?  I'm coming to your restaurant to have you do the work, SET THE TABLE!) and a mural of a Greek village along one wall.  Don't look at the mural too long, you'll realize the artist had no idea how to do perspective drawing.  Or maybe they wanted to get the picture from lots of different viewpoints at once.  But I digress, this is about the food, not the art on the walls.  Perusing the menu, I noticed they had a decent number of classic Greek dishes such as spanakopita, moussaka, bacon cheeseburgers, BBQ chicken pizza, and fish & chips.  I'm used to seeing one or two out-of-left-field American items at ethnic restaurants to appease the poor fool who doesn't like eating interesting food but got dragged along anyway, but when well over a dozen items on the menu are American, it's time to start thinking about changing the name of the restaurant.  I also noticed a number of typos peppered about the menu, including a drink "fit for the GOD'S" (their capital lettering, not mine) and an "Agaen" wrap that I'm pretty sure was supposed to be Aegean, but instead was a clear lack of attention to detail all over Agaen.

We got things started off with a bunch of appetizers.  The first to arrive were dolmades (stuffed grape leaves) and fried calamari.  The calamari was one of the better ones I've had.  The meat was for once succulent and tender, and the breading was light enough that it didn't overshadow the calamari.  The dolmades left something to be desired.  Four tiny dolmades came on the plate (they were the size of nigiri sushi, to give you a frame of reference) and were quickly devoured, mostly because there wasn't all that much on the plate.  These were... bland.  You could tell there was seasoning in there, but apparently downtown Scottsdalians are either frightened by proper levels of seasoning, or haven't realized yet that eating garlic on a date is taboo only if done by one person.  A moment later, the waiter arrives with our saganaki (kefalograviera cheese flamed tableside).  An "Opa!" from the staff and a quite impressive fireball later, we dug in.  This is one of those dishes that no matter what you do to it, it's exactly what you expect.  It's cheese, they set it on fire, what more could you ask?

We were almost done with the appetizers when out from the kitchen come our Greek salads.  We move our appetizer plates over to the side, and see in front of us a plate of Romaine lettuce topped with chopped tomato, feta, and green bell peppers.  The lettuce was glistening from the dressing, but the dressing just didn't taste like anything.  I searched the dish high and low for some kind of flavor at all, and all I got was a little sweet from the tomatoes and bite of the peppers.  The feta and dressing just sort of snuck around hoping that they wouldn't get noticed.

After a short wait which would have been unnoticeable had the waitstaff not rushed our salads out of the kitchen, our main courses arrived.  It would have been nice if the waitstaff had thought to clear the appetizer and salad plates before the mains came.  With their full hands, they ran into quite the traffic jam as we moved our first course plates off to adjacent empty tables so they could put our main course down.  My choice tonight was the Aegean Spaghetti, pasta with olive oil, garlic and a blend of mizithra, feta, and parmesan cheeses.  As far as pasta dishes go, this one was a disappointment.  The spaghetti was overcooked, the feta melted into a congealed blob at the bottom of the dish, and again everything was just bland, bland, bland.  There should have been the nuttiness of the mizithra, the sharp tang of the feta, but instead it might as well have been just noodles in olive oil.  I've had better versions of this dish at Old Spaghetti Factory, seriously.  It isn't that hard of a dish to make.  Everyone seemed halfway pleased with their dishes, but there certainly wasn't any rampant enthusiasm for any of the dishes on the table.

The dinner for four came out to about $96.  For what we got, it seemed like it was right where it should be.  However, there are much better choices for Greek food in town, namely just about any mom-n-pop joint you can think of.  My Big Fat Grssk, er, I mean, Greek Restaurant just glides along in its mediocrity, refusing to pay attention to the small details that would make it great, almost proud to be as dull and mainstream as any other chain restaurant out there.

Review: Urban Campfire, Tempe AZ

There are certain times that it's really hard to write a review of a restaurant I've been meaning to try once I have been there. Sometimes, things just don't go the least bit like you would expect. My recent (massively disappointing) trip to Grilled Expedition was one of them. This review is hard to write for a different reason entirely. You see, Urban Campfire is a brand new restaurant in the space on the southeast corner of Rural and University that was home to Greasy Tony's since before I was born. The owner of Urban Campfire, Robert Stempkowski, has worked in a number of restaurants around town. You may have heard of one or two... Richardson's, Christopher's, Michael's at the Citadel, Binkley's, Mary Elaine's... and the list still goes on. Robert decided to open up his own little place, and offer up grub that the kids at ASU could not only afford, but also truly enjoy. So, he rolled up his sleeves, cleaned up the old Greasy Tony's (turns out the name was accurate; according to reports from our waitress, it looked like Tony stopped caring about the kitchen some time in the late 80's. Judging by what I remember of the dining room, that sounded about right), and opened up Urban Campfire a couple of months ago. The reason I'm so reluctant to write about this place is because once word gets out as to how utterly amazing Urban Campfire is, those eight tables in the restaurant are going to be a hell of a lot harder to come by.

The whole shebang started out when I met my friend Jeff at the restaurant. The moment he walked in the door, my friend Geena (a true urban gypsy if ever I knew one) called to let me know she got out of work early and was all set to go dancing. So, off I went to pick up Geena, leaving poor Jeff all by his lonesome. Well, not completely by his lonesome... I think he plotted with the waitress to have some kind of errand pop up just as I returned. Once I came back with Geena in tow, he had memorized most (OK, all) of the menu. I had already perused the menu online, so I pretty much knew exactly what I wanted. I got a half-rack of spare ribs ($11.95) with their Yam Planks (yes ladies and gentlemen, it's another place with sweet potato fries!) and baked beans. Jeff got their Cobb Sandwich ($7.95) on marble rye, a creation that put the classic salad between bread, with turkey, ham, bacon (all three of which are smoked in-house, as were my ribs), blue cheese, and other accoutrements. Geena... just ate before she got off work, and got to watch me and Jeff eat. We also decided to split a one-liter carafe of kiwi-basil white sangría ($15.99). The sangría came along pretty quickly, accompanied by Mason jar mugs full of ice, certainly a nice homey touch. It was a fairly simple sangría... maybe a little too simple. I would have liked the kiwi and basil to be a bit more evident; you could pick them up, but they weren't immediately obvious, at least with the first glass. The second glass was a lot sweeter and more obvious with the kiwi and basil (which work very well together, I should say), meaning that next time I get the sangría, I should likely give it a more vigorous stir before pouring.

We waited for a few moments, and our waitress picked up some tiny plates from the expo window. I see the plates coming and my first thought was "No way... they didn't..." When the plates were set on the table, my suspicions were confirmed. They brought out an amuse bouche. Needless to say, I completely did not expect it; usually amuse bouches are something served at places that cost four or five times what Urban Campfire costs. On the plate was a deviled egg, and a few bites of romaine lettuce with a creamy red tomato vinaigrette. The deviled egg was exemplary, with a little bit of horseradish and something else mixed in... I'm not sure what it was, but I'll do my best to catch it next time. Atop the egg was a little bit of minced red onion. The tastes melded together very nicely, and the egg itself was done perfectly, with a just-firm-enough white holding a silky, creamy yolk mixture. The tomato vinagrette was also outstanding, with a bit of tartness to keep the sweetness of the tomatoes in check. With a vinaigrette this good, who needs ketchup for fry dunking? I mentioned to our waitress how much I loved it and she mentioned that in a few months, they'll start bottling it. I have one thing to say about this... Good call.

Shortly after we polished off the amuse bouche, the entrees came along. I was very glad that I didn't attempt to polish off a full rack. The half rack brought a pile of about six or seven spare ribs, very nicely charred on the outside, napped with a slightly thin barbecue sauce that smelled oh so nice and tangy. The beans were in a small ramekin, and the Yam Planks were in a small basket on the side since there was no more room left on the plate. Since I know everyone here is crazy for sweet potato fries, I started out on those. These are wonderful. They aren't your typical fry; they're long sticks about an inch wide and maybe 1/8 inch thick. They're too thick to be potato chips, but too skinny to really be fries. You end up with the best of both; a whisper of a tender interior, with lots of crisp, caramelized exterior. To further enhance the Yam Planks, they are tossed with thyme and black pepper. The seasonings brought out the best of the yams, making them taste more sweet potato-y than just about any other sweet potato fry that I've had. After nibbling a couple of those, I dove into the ribs. This is some serious, serious barbecue. The ribs themselves were nearly falling off the bone and perfectly smoky, and the sauce on top was just the right balance of sweet, tangy, and spicy, with the tangy just barely ahead of the other tastes. The beans were no slouch either, with good smokiness from the bacon added to them and a little sweetness from brown sugar. Jeff greatly enjoyed his Cobb Sandwich; the smokiness of the meats worked well with the blue cheese on the sandwich, and the smoked turkey was so tender it melted in your mouth like it was paté. The fries were classic American hand-cut fries, tossed in grated Parmesan for extra dimension. These were quite nice, but were a bit on the limp side; they would do well to do as the Europeans have done for ages and fry them twice to amp up the crispness. Still, I'd take these over the ones that come out of freezer bags everywhere else; it's rare to find a place that does real fries anymore.

We almost licked our plates clean, and by some miracle still had room for dessert. They have one item for dessert on the menu: Haystack cookies ($1.25 each). You may have made something like these when you were a kid, using chow mein noodles and chocolate. Urban Campfire's are made from pretzel sticks and mini marshmallows, held together by a thick peanut butter and butterscotch sauce. The use of pretzel sticks gave them a little bit of a salty kick, much like with sea salt caramels. It's a good thing they did that; if they used something else, it might have been too sweet. Other than that, these seemed fairly pedestrian (like I said, sort of like something you'd make at home for or with kids), but I'll probably end up getting one every time I go there just because they're still darn tasty. I was talking to some friends about Urban Campfire before I wrote this, and a couple of them thought that some kind of s'mores would be a more appropriate dessert; I'm not quite sure how successfully s'mores could be made in a restaurant kitchen, but it would certainly be something interesting to see on the menu. Before the check arrived, here came our waitress with three more small plates, this time with ramekins of watermelon chunks as a palate cleanser. While I was happily munching away on the fresh fruit, Geena noticed something that didn't even cross my mind- the watermelon got a squeeze of lime before it went out of the kitchen. Considering how much I enjoyed it, I would have to say that the combination worked very well indeed.

Our server then brought the check, which came to just a hair over $42. For the outstanding quality of everything and all of the additional thoughtful touches by both the kitchen and our server (I am going to guess that she's been in the business for a while and is glad to work somewhere casual again), I would have to say that this was an absolutely outstanding deal. This is the kind of place that makes me wish I didn't work during the dinner shift so that I could take friends out to eat here more often. Jeff had other plans for the evening, so we had said our goodbyes and went out the door to our respective cars. Just as we were about to part company, the owner came out the front door with a big grin and a handful of long, brightly colored sticks of something in plastic... Otter Pops! We each got our choice of flavors, got to chat with Robert some as he nibbled the end bits from cutting the Otter Pops open (one of the benefits of being the boss), and found that an Otter Pop on a balmy late summer evening here in Phoenix is a darn near perfect ending to a meal. In all... I think it was five courses in all (every single one a home run, no less) plus a carafe of sangría for just over twenty bucks a head? I'm sold. I can barely wait to return again.

3 am breakfast- peppermill las vegas

When you're in Vegas and it's getting to be so late it's early, there's only one real option for where to go for food: the Peppermill. It's a 24 hour restaurant up on the north end of the Strip, near Circus Circus. The place is a bastion of old-school Las Vegas; it was built in the mid-1970s, and remodeled once in the 1980s. The result is a glorious mix of both times. U-shaped booths abound (and once I have bought a house I'm going to eschew the dining room table in favor of a booth styled after the ones at Peppermill), there are huge fake cherry trees illuminated by color changing floodlights, the waitresses' uniforms are this incredibly gaudy floral print, the cocktail waitresses sashay about the dining room in what has to be *the* perfect black dress, and the whole place is lit in shades of magenta and turquoise. It really has to be seen to be believed. The food there is pretty decent; it's a step above normal coffee shop fare, and the portions are ridiculously big. It's the perfect thing to cap off a night of craziness in Vegas. If I'm there with a group, I love to split the Fruit Salad. When it comes to the table, it looks like the waitress just dropped off Carmen Miranda's hat. But this time, I was alone, so instead I had:

the Peppermill omelet- turkey, two cheeses, hollandaise, and sliced tomato. The omelet itself was kind of boring (what did I expect from a turkey and cheese omelet, really?), but was certainly jazzed up by the tangy tomato and surprisingly good Hollandaise. The hashbrowns are perfect, a delicious mix of tender white bits and little crunchy nubs that were *this* close to overcooking. I love it when places are willing to actually cook the hash browns; so often you get this pale blond mat of shredded spuds, and those just don't do anything for me. The coffee is absolutely the best anywhere. It's the thick, rich kind you can practically stand up the spoon in. It's marvelous black (and indeed about the only coffee shop coffee I've found that I'll take black) and only gets better with just a touch of cream and sugar.


The Peppermill Restaurant and Fireside Lounge
2985 Las Vegas Blvd
Las Vegas NV 89109
(702) 735-4177

Open for: 24 Hours a Day- Breakfast, Brunch, Lunch, Dinner, Late Night
Atmosphere: 5 (A testament to how tacky everything was in the 80s. I wouldn't want it any other way.)
Service: 4 (this time you could tell the waitresses got slammed at 3 AM, but everyone was friendly. And thank goodness, they still said good night when I left at 4!)
Food: 4 (Competent, generous, and for heavens' sakes get the coffee!)
Value 3 (Looks kind of pricey, but quality is good and portions can be gigantic)
Kid Friendly: 4 (Kids will be very happy here)
Veg Friendly: 3 (With a menu this expansive, there are quite a few veg choices, but more on the breakfast menu than dinner. Vegan options are limited but do exist)
Overall: 5 (One of those times when the whole is so much more than the sum of its parts)

Cooking: Red Curry

I have a friend who is, when left to her own devices, entirely un-Chowhoundish. I invited her and her beau over to my place for dinner one night, and they turned down the invitation in favor of a trip to Olive Garden. They could have at least been a little diplomatic and said they weren't sure where they were going yet! She lived in a house with three college age guys at one point. The default meal was Hamburger Helper. She figured it was one of the few things that everyone could devour without putting her in the poor house. Something about the idea of dinner from a box scares me. Maybe it's the list of ingredients that look like they belong in a science lab, or the tendency for different flavors to taste less like the real items they're trying to emulate, and more just like each other. I'm utterly tired of mass-produced, processed junk masquerading as a wholesome meal. I want my food to resemble FOOD, darn it!

Fear not, good citizens. Your friendly local Asian grocery store is to the rescue! There's all kinds of wonderful things inside, but this time I'm focusing on curry, specifically Thai style red curry. Three styles of Thai curry are known by colorful names- Green curry, with green chilis and shallots; yellow curry, with plenty of turmeric and usually potatoes and onions as ingredients for the curry; and red curry, with red chilis. This time, I'm making red curry. There's a lot of ingredients in the curry that are pretty hard to find outside of specialty grocery stores, including galangal, lemongrass, and kaffir lime. Thankfully, red (and green and yellow) curry pastes are available with all of the herbs and spices already mixed together for you. All you need to add is some coconut milk, meat, and vegetables, and tah-dah! It's dinner!

If you can make any of those dinners in a box, you can certainly make Thai red curry. Take 3.5 ounces of curry paste (for a less spicy curry, use less curry paste, down to half as much), and moosh it around in a 12 inch skillet over medium-high heat. Then, add two cans of coconut milk one at a time, mixing thoroughly before adding the next ingredient. Add 8 ounces of any meat you like (we've been doing chicken a lot here just because I always have some frozen chicken breasts from Trader Joe's at hand), and let the mixture simmer until the meat is as done as you like. Add 4 to 8 ounces of your choice of chopped vegetables (we like carrots, onion, and snow peas quite a bit, but let your imagination go wild), let that simmer until the vegetables are done (just a couple of minutes), and serve. Yes, it's that easy, and there's only one pot to clean up afterward. Well, two pots... steamed rice on the side is essential.

Speaking of rice, here's how I do rice for any Asian meals. Mix 3 cups of water with 2 cups of rice (I use jasmine rice) and about half a teaspoon of salt. Let that boil over medium high heat until the water level drops below the surface of the rice, about 10 minutes. Cover the pot, turn the heat down to low, and let it cook for another 15 minutes. Take it off the heat, give it a quick stir/fluff to stop the cooking, and serve.

Review: Flaming Kabob Cuisine, Mesa AZ

One thing that a great many Phoenicians bemoan is the endless strip malls filled with nothing but dismal chain restaurant fare as far as the eye can see. It certainly does seem like shopping centers pop up in the blink of an eye, tempting Chowhounds valleywide with new spaces that might hold something exciting and new. Alas, such is rarely the case. Take the Mesa Grand shopping center over on Stapley in between Baseline and the Superstition freeway. Within two minutes' walking distance of each other are Panda Express, Cold Stone Creamery, Rubio's, Souper Salad, a cheesesteak chain, Chili's, Texas Roadhouse, Romano's Macaroni Grill, L&L Hawaiian Barbecue, Old Country Buffet, Pizzeria Uno, Charleston's, Fatburger, El Paso BBQ Company, and I'm sure there are more that I missed, all on a single corner. While I will admit that I get the occasional craving for some of these, for the most part they serve up boring, industrial fare that you can get at similar shopping centers just a few miles down the road. Maybe it's not exactly the same restaurants, but it's the same old song nonetheless.

Enter the ravages of time. Inevitably, a few of these national operations fall by the wayside. Maybe the franchisor had trouble. Or it could be that the people in the area just couldn't be convinced that this kind of restaurant is a good idea. For whatever the reason, the 5 & Diner location a mile down Baseline just a little east of Gilbert Road closed up shop. For a good long time, the building sat empty, waiting for a new tenant. Then one day, a Middle Eastern restaurant called Flaming Kabob Cuisine opened in the space of the old diner.

My friend Bellana and I walked into the old diner, wondering what changes they made to give it a better thematic flavor. They did... nothing. Well, almost nothing. Where condiments once stood above the expo line, there now was a wide variety of hookahs and flavored tobacco. The miniature jukeboxes disappeared from the tables, replaced by upbeat Middle Eastern dance music playing on the sound system. Any art on the walls had vanished, save two small framed automobile advertisements in the men's restroom (it looks like they were glued down very firmly indeed). It looked like you'd expect a 5 & Diner to look before the decorators came in, with red walls, glittery red and silver naugahyde booths, and glossy black ceiling fans.

We looked over the menu, trying to figure out what to try, when I spied the Combo for Two on the menu. It looked like a good way to sample most of the menu without taking home food for three days; on it were chicken and lamb kebab, chicken shawarma, shish kefta, kibbeh, falafel, dolmades, rice, green salad, and hummus, all for $22.99. We ordered that, along with a couple of cups of Chicken Lemon Rice soup ($1.99 each). The soup arrived from the kitchen quickly. We took a moment to enjoy the aroma wafting from the soup, and dove in. It wasn't bad, but it wasn't terrific either. Both Bellana and I felt that the seasonings could have used some adjustment, maybe a little paprika would give it the little nudge that it seemed to miss. However, that was the last of my worries about the food. The hummus at Flaming Kabob is serious stuff, silky smooth, loaded with a perfect balance of garlic and lemon. It's almost worth the drive out there just for the hummus. Almost. The staff was quick to bring more pita when we ran out; I felt like it would have been nice to get a bit more at the start, but at the same time bringing more as necessary keeps the warm pita from getting cold. As we almost finished the hummus, our salad arrived. It was plenty of romaine lettuce chopped into nice small pieces (Note to other restaurateurs out there: Salad is not meant to be eaten with a knife! For Pete's sake, would you mind cutting the lettuce into manageable bites?), accented with bits of tomato and cucumber. The house dressing tossed on the salad was incredible, a refreshing, lemony vinaigrette with plenty of herbs.

Before too long, the main course plate came. What a feast! One thing that I've noticed with a great number of ethnic restaurants is that they will tone down the vibrant flavors of home for a cautious American audience. Thankfully, that is not the case here. Everything spoke of plenty of seasoning. The kebab, sadly, was not flaming as one would surmise by the name of the restaurant, but it did show evidence of being cooked by some very deft flame work. Both the chicken and the lamb had a very nice crust develop on the outside, with the center of each bit of meat on the sticks succulent and flavorful. The stuffed grape leaves were the surprise smash hit for us. They were assertively seasoned, filled with rice and meat, and were definitely way more than the sum of their parts.

While I wouldn't take people there for the atmophere (c'mon guys, even a couple of travel posters would make a world of difference!), I'll certainly be back time and again to Flaming Kabob for the food. I certainly feel like I got my money's worth thanks to some of the best Middle Eastern food in the farther reaches of the East Valley. OK, so it's likely some of the only Middle Eastern food to be found out that way, but still, it's great stuff.


Flaming Kabob Cuisine
2252 E Baseline Rd
Mesa, AZ
NW Corner of Baseline and Gilbert, facing Baseline
480-813-6555

Open For: Lunch, Dinner
Food: 5 (absolutely delicious; ardent fans of Middle Eastern cuisine may find the menu a bit pedestrian for their taste though)
Service: 3 (Friendly, eager to please; I think our waitress was a little green, but it added to the mom-n-pop charm)
Atmosphere: 1 (It would be nice if the interior didn't still scream 5 & Diner)
Value: 4 (Very satisfied with the food)
Kid Friendly? 3 (limited American kids' menu; more adventuresome wee ones should be able to order small bites off the regular menu or share one of the platters with ease, though)
Price: 1-2 (mostly inexpensive)
Overall: 4 (I liked it quite a bit)