Is their breakfast menu only available on the weekend? If so, any breakfast recommendations close to the Venetian? Thanks.

At Chelesa's Kitchen kids eat free before 6 and so its typically packed with families around that time. Pretty straight forward American food nothing to blow you away but consistently quite good. Kids also eat free at St. Francis but I'm not sure how many familities take advantage. Another great lunch place with kids is The Farm at South Mountain. Its a working pecan grove and farm with picnic tables scattered about. Lots of room for them to run. It is probably my kids favorite place in Phoenix.

Anyone been there recently?

Funny I was just thinking about Pasta Bar. Went to the Strand downtown and had the pasta puttanesca, which was pretty good but nowehere near as good as from Pasta Bar. Its Arizona's loss.

A mix carnivore/vegetarian thanksgiving so hopefully something for everyone. All the dishes except for the real turkey and its gravy are vegetarian.

Spiced pecans
Parsnip soup with caramalized apples
Lemon roasted green beans with Marcona almonds
Brussel sprouts with red wine vinegar and candied pepitas
Vegetarian stuffing
Mashed potatoes
Sweet potatoes
Glazed carrots
Dry brined heritage turkey
Gravy from chicken stock fortified with turkey drippings
Homemade unturkey with its own gravy and stuffing
Biscuits with compound butters
Candied mandarin oranges
Cranberry sauce

Maple pecan pie
Apple pie
Chocolate cream pie

I was planning to brine through Wednesday and then dry into Thursday. I think I'm going to rinse it tonight and then dry into Thursday. I plan on just roasting the bird. Real simple.

Thanks. I followed the la times recipe (which I think is the first to apply the method to turkey) and it is simply the application of salt, in this case two tablespoons, to a 10 lb. bird.

I am on day two of dry-brining a heritage turkey and the meat feels mushy (I think that is a technical term). Anyone else ever experience this? Do I need to procure a back-up bird? Any insight would be much appreciated.

Thanks in advance.

Wondering what the wait is like on the weekends now that they open for lunch and pane bianco is making pizza as well. Has anyone gone on a weekend in the last few months?

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Pizzeria Bianco
623 E Adams St, Phoenix, AZ 85004

Staying at the Aria and would love to get people's thoughts on restaurants other than Julian Serrano and Sage (both of which we ate at and enjoyed last visit).

Thanks

This may be a silly question but are restaurants on the strip (and LOS) generally open the day after Thanksgiving? Just trying to plan meals for that day.

Thanks

Second for Gallo Blanco. I believe Los Sombreros used to be owned by Jeff Smestad. He now owns Elote in Sedona, which is fantastic. It is worth a day trip (about 2 hrs from Phoenix).

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Gallo Blanco Cafe
401 W Clarendon Avenue, Phoenix, AZ 85013

Went to a different branch of Salvadorena and there is plenty even if you don't eat meat at all.

I second this particularly because he is going to another branch of an existing Fox restaraunt. I can't imagine that Chris will have the freedom to put his own stamp on the place, press articles notwithstanding. I sincerely hope I am wrong and that this is the restaraunt that changes my mind on the Fox Group.

from what I can gather from posts on here (and please correct me if I'm wrong) korean restaurants specialize in one area i.e BBQ or tofu. We have a group with mostly vegetarians but others not. Any thoughts on a Korean place that might do both BBQ and offer vegetarian dishes as well. Or in the alternative a place with both vegi and non-vegi options on the menu that does both well.

Thx in advance

Seeing as its 110+ out I think a Flagstaff reccomendation is called for--Diablo Burger is fantastic. Great burger, great fries.

Its the Cheescake Factory/Claim Jumperification of restaurants. Couldn't agree more that portion sizes at Noca are just right.

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Noca
3118 E. Camelback Rd, Phoenix, AZ 85016

If you are in North Scottsdale, you may be somewhat close to Bryan's Black Mountain BBQ in Cave Creek, which is fantastic.

Well it worked, sort of. In terms of flavor it came out great. Keeping the pie together was a different matter altogether. Cutting the strawberry pie was difficult but was doable. The peach just had a lot more liquid and was significantly more difficult to keep together after sliciing. I think I probably needed more pectin or corn starch but not sure how that would have affected the texture. Think I will try a traditional cooked peach pie next time.

In Arizona, its peach season right now and so far its shaping up to be a pretty good year (last year was a total disaster for peaches). I'll update with results.

You are exactly right--I was looking for a raw peach pie with the peaches suspended in a gel. I intended all along to cut them, probably into quarters although wondering if I could make slices and build a mound that way. To sunshine's point, I think the texture would be fine--certainly different than a cooked peach pie but feel like it would work. Also the strawberry pie calls for lemon juice in the glaze and I wonder if that would be enough to inhibit discoloration.

Good point. What about adding some fresh lemon juice to the peaches? Might that prevent, or slow, the discoloration?

Cook's Illustrated had a great recipe for fresh strawberry pie using sugar, pectin and cornstarch with pureed strawberrys to make the glaze. It came out great. My question for the group is whether this would work equally as well substituting peaches for strawberrys. Any thoughts or tips would be much appreciated.

Thanks

You could always just order two smaller salads and have them put it in a big bowl (if they have big bowls).

Last I heard the food court was going to continue as long as its bearable outside. I believe the sitting area has misters installed and so that may lengthen the season somewhat.. The hot dogs are great. I also have tried and enjoyed the cajun burittos at Jamburritos. The only thing I didn't enjoy was the BBQ.

Has anyone tried the recipe for Northern Fried Chicken from Saveur (link below) using fine ground matzo meal in place of flour? If so, any tips/comments would be much appreciated.

http://www.saveur.com/article/Recipes...

Thanks

I believe the operation there has been scaled back since their head baker left about a year ago. They are no longer at the Scottsdale market and I don't believe they even make the chocolate cherry bread anymore (which was out of this world).

With Simply Bread gone, Arizona Bread Company is now our favorite. The only place I know of to get their product is at their store at Scottsdale and Shea,

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Simply Bread
2117 N 24th St, Phoenix, AZ 85008

I will answer my own question--went at 11:30 and was able to sit down right away at the bar.

Anyone try PB for lunch yesterday? Trying to get an idea of wait times both at a table and at the bar. Thanks

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Pizzeria Bianco
623 E Adams St, Phoenix, AZ 85004