A few months ago, I visited Scottsdale, Arizona during the National Alopecia Areata Foundation’s Annual Conference. Typically when I travel, my trips become more about the food and wine available at my destination than the main reason for the trip, so I do more research on places to eat/drink than I do on anything else! Since my hotel room at the Gainey Suites Hotel was equipped with a full kitchen, I planned to get groceries and make my own dinner for the first evening. Then on the second evening of my stay, I would dine out. Since I had never been to Scottsdale before, this would require some web surfing on some of my trusted travel sites.
I stumbled upon Starlite BBQ and Whiskey Bar after only searching for a few moments. Since opening last year, Starlite BBQ has been named one of the Seven Metro Phoenix Restaurants you Need to Try Right Now by the Phoenix New Times, as well as one of the 11 Best New Restaurants in Phoenix, Arizona (area) by Eater.com. Starlite BBQ was also selected as an 2018 OpenTable Diners’ Choice Winner. This would be the place for Friday night’s dinner for sure!
So on Friday evening, after a short Uber ride, I ended up in a shopping center where Starlite BBQ resides. It sits prominently on the edge of the center, complete a facade decked out with hip white font lettering that can’t be missed. There is an outdoor seating area, but during my visit it was over 100 degrees, so I opted to sit inside and people watch as the filled up the place for dinner.
I sat at a small table against the wall, facing an already lively bar scene and two televisions broadcasting different sporting events–one of them a Diamondbacks game. Across from me on the table was a selection of house-made sauces. I was eager to try them all, but stopped short of squirting the bottles directly into my mouth. First, I selected a beverage to nurse while I contemplated what to eat.
Prosecco was the perfect drink for an opening act. Starlite also has a specialty cocktail menu featuring many whiskey-based drinks, as well as four rotating handles of beer on draft, an ample selection of bottled and canned beer, and a nice list of wines available by the glass or bottle.
While I was selecting my entree, this skillet of cornbread topped with an enormous dollop of melty honey butter appeared on my table. Now this is something I don’t normally eat, but it was really calling my name. The cornbread was still warm, both sweet and savory, and I still remember its delightful texture (just enough crumb without being too dry) even three months later! I’m not exaggerating when I said it was one of the best cornbreads I have ever had.
The Grilled Cauliflower (with Green Goddess, Crispy Black Eyed Peas, Arugula, Pickled Onions) dish really caught my eye (I saw it served to another table as I was about to order), so I snagged one for myself. The dish’s flavor was expertly balanced by the sweet and sour of the dressing (and just enough of it without making the dish soggy), the char on the cauliflower, the crunchy texture of the black eye peas and the peppery arugula.
For the main course, I selected the 1/2 plate of Chopped Pork. It comes with pickled onions and mustard on the side. I ordered a glass of rosé to pair with the pork. I could have gone a little heavier on the wine, especially because of the sauce on the meat, but in the heat of summer, I am hardwired to order bubbles or rose, no matter what the protein or the “traditional” pairing.
I guess you could say I ordered these potatoes for “dessert” and an excuse to try one more dish. Crispy little potato nuggets. This is where the aforementioned BBQ sauces come in. I tried them all on the potatoes and it turns out the middle “Starlite BBQ” is my favorite. I wish my husband had been with me so I could have sampled a little bit more of the menu items. Instead, I was already taking half of the meal back to the hotel in boxes, which was great because it made for the next night’s dinner. In other words, the portions are large and perfect for sharing.
Also good to know: Starlite BBQ supports local organizations and uses local vendors, such as Arizona Beef, organic produce from McClendon’s Farm, fresh breads daily from MJ Bread, and local pecan and mesquite woods to smoke their meats.
Starlite BBQ and Whiskey Bar is located at 7620 E Indian School Road Suite 101, Scottsdale, AZ 85251. You can contact them at 480-553-9330.
They are closed on Monday and Tuesday, and open Wednesday and Thursday from 4pm-11pm, on Friday from 4pm-midnight. They are also open on Saturday for Brunch and Regular Menu 10am-midnight and on Sunday for Brunch and Regular Menu 10am-10pm. The bar is open until 12 Midnight on Wednesday and Thursday, until 2 AM Friday and Saturday and 12 Midnight on Sunday.
Disclosure: My meal was complimentary in exchange for social media exposure and this blog post, however my opinions are all my own.
Flame and Fire is one of most unique dining destinations in Roseville, and we were finally able to check it out a few weeks ago.
If you already live in that neck of the woods, you probably know about Flame and Fire (located off Hwy 65 in Roseville, Pleasant Grove exit) and their exceptional food. Andy and I had been eager to visit this traditional Brazilian Churrascaria since our visit to another restaurant in the Bay area with a similar concept/dining experience.
What is a Brazilian Churrascaria? Basically, it’s a place where meat is cooked in churrasco style, which translates roughly from the Portuguese for ‘barbecue’. At Flame and Fire, diners can choose from a variety of fifteen succulent types of meat at dinner and seven types of meat and lunchtime. The menu is fixed price and patrons are are served several times throughout their meal.
The food is served by Gaucho Chefs who slice and serve the meats table side. This manner of service is known as Rodizio style and uses a card or chip (with the green side showing) to signal one of the rotating Gaucho Chefs to visit the table and serve what meat he happens to be carrying (cuts of beef, chicken, lamb, pork and Brazilian sausages to name a few). When the diner has had enough, they turn their dining card to the red side to show the Gaucho they do not want more food at the moment.
Before meat service begins, though, guests are invited to visit the salad bar that is packed with over 30 different dishes and sides like Brazilian feijoada (stew of pork and black beans), farofa (a toasted cassava flour mixture), rice and beans. It’s like a compilation of all the best appetizers you’ve ever had.
To the side of the salad bar there are large containers with fish stew, rice and a potato dish with bacon and cheese.
The little kid in me wanted to try everything, but I knew I should save more room for all the meats that would come to our table, so I opted for a salad with a few different toppings and actually used the chimichurri sauce available on the salad bar as my dressing (the healthiest option on the bar because it contains only herbs and oil). TIP: Grab some for your meats later on in the meal. I also tried some of the wonderful cheeses available.
Often, Andy and I order a glass of wine (a starter glass, if you will) just as we are being seated. I usually go for something with bubbles! Then we peruse the wine menu together and find a bottle of wine to share that we think we will both enjoy. We decided on a bottle of Spanish wine made by Numanthia because it would pair nicely with the meat.
I should also mention the little side dishes that are placed on the table to enjoy with every meal at Flame and Fire, pao de queijo (melt in your mouth cheese bread) and fried bananas:
After we finished our selections from the salad bar, it was time for the gauchos to add our table into their rotation of service. It is very lovely to watch the servers come around one at a time and offer you what they are carrying. Below are a few of our favorite items from the evening, and some of what you can expect to see during a dinner service:
We sampled picanha (top sirloin) and the restaurant’s signature meat dish, fraldinha (bottom sirloin) and my personal favorite, chicken wrapped in bacon, Brazilian sausage, filet mignon, lamb chops (Andy’s favorite), pork ribs, parmesan chicken. Everything was so tasty and the interactive service was so much fun!
We were too full for dessert, but Flame and Fire does offer a delicious endings to their feast with a signature Flame & Fire Sovrete (ice cream) or Traditional Brazilian Flan. Also, roasted caramelized pineapple can be sliced at your table!
Heritage Fire is an annual wood-fired meat-laden feast featuring chefs and farmers working together to spotlight traditional outdoor cooking techniques.
This event takes place on Sunday, August 02, 2015 at 03:00 PM at Charles Krug Winery and features over 45 chefs + 3,000 pounds of sustainably raised, wood-fired meats! The event will also showcase over 40 wineries.
A portion of the ticket proceeds will benefit the St. Helena Farmers Market and The American Institute of Wine & Food. A group of celebrated butchers will host a Pop-Up Butcher Shop where 100% of the proceeds will benefit the students of the Culinary Institute of America at Greystone.
Heritage Fire features chefs and farmers working together to spotlight traditional outdoor cooking techniques paired with amazing wines, ice-cold brews, and crisp ciders. While Cochon’s flagship event, Cochon 555, brings chefs together in a friendly competition, Heritage Fire is a collection of culinary champions cooking together for a crowd of meat and wine loving gourmands. The list of heritage and heirloom foods to be featured include dry-aged beef, spit-roasted sturgeon, whole pigs, lambs, goat, lobster, squab, rabbit, duck, chicken, artisan cheese, oysters and heirloom vegetables.
“I’m passionate about promoting food sources that support a more natural, sustainable food system,” explains Brady Lowe, creator of Heritage Fire. “One event cannot change the system, but together we can celebrate the chefs and farmers who continue to tilt the scales back towards responsibly grown food.”
Tickets are $105.95 per person and are available here.