Savor Scottsdale: The Kitchen

Like a Whole Foods deli counter without the Whole Foods, The Kitchen has an incredible selection of hot and cold foods ready to be eaten or taken to go. While I was out in Arizona last month, this was the place my team was constantly returning to. Given its proximity to our client, that's understandable, but after going there the first time, I knew I would be back...a lot.

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Again, I'd like to apologize for the iPhone pictures for my adventures in Scottsdale. I was there for work, and blogging wasn't on my mind. I created this series mostly for the wandering professional who might find himself out in Arizona for a random training or conference.

The Kitchen is divided into several stations in a cafeteria style. The center island showcases their cold prepared foods (e.g. pasta salad, ready-grill paninis, coleslaw), the olive bar, charcuterie, and cheese
selection.



I grabbed a panini here once. Mediocre, but the glass cases are generally better for picking out cold sides like the dill potato salad. One night, I picked up two-foot baguette and a wedge of Gloucester chive and onion cheese and just dined on that. A word of caution, eating a whole loaf of crusty bread yourself can have a detrimental effect on your jaw. So as you can imagine, The Kitchen also has a bakery that churns out fresh pastries. Following along the wall of the bakery, there is a salad and cold sandwich station. I've heard good things about the cold sandwiches, but I never got anything there.

My attention was always on the rotisserie station. Their rotisserie chicken made a wonderful meal, more suitable for a dinner though, given the price of $11.99 for half a bird and two sides. I preferred the roasted chicken to the fried chicken, which I had on another day. The fried chicken was dry and over-priced at the same price for two pieces as a half a roast chicken. The basket of sweet potato fries is way too much for one person. Same with the French fries with cumin ketchup. Sure, add cumin to the ketchup, it makes it more interesting but doesn't make it taste any better.


The team's favorite item from the rotisserie, judging by the frequency of ordering, would be the prime rib sandwich though. Flavorful and juicy, you can't go wrong with this sandwich. Actually, you can see it in the background of the fried chicken picture.


The Kitchen also had a wide variety of dry grocery items, such as pastas, olive oils, crackers. They even cater to the gourmand with canned escargot and amazingly fruity artisanal gummy bears (Great Skott Gummy Bears from Wisconsin). I also discovered Fentiman's Curiosity Cola, an intensely herbal, deeply flavored cola somewhat like a cross between ginger beer, sasparilla and Coke.

The Kitchen is simply a wonderful place for a wide variety of eaters. You can get the sophisticated epicure picking out obscure cheeses and wines, or you can get the same turkey sandwich every day and not be disappointed. Don't dismiss it as just a high-end grocer without the rest of the groceries though. I don't know a Bristol Farms or a Pavillion's that could make a prime rib sandwich like The Kitchen.

The Kitchen
8977 N. Scottsdale Road
Paradise Valley, AZ 85253
(480) 612-0100
$10-12 for a usual lunch, but goes upwards from there

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Savor Scottsdale: Whataburger

Admittedly, the title is somewhat misleading. "Savor" implies that the following restaurant is delicious or at least worth enjoying, but this is not the case. My entry for Whataburger is a warning instead. "Savor Scottsdale" is simply the name of my Scottsdale series. See a good Arizona burger at my Stax entry.

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I first heard about Whataburger from a San Antonio native who described it to me as the "In-n-Out" of Texas. So when I finally saw a branch of this Southern institution, I was determined to give it a beefy audition.



Upon receiving my meal, a Whataburger combo, I realized immediately the Texan appeal. Apparently, size is everything in the South, because taste sure isn't a factor. They serve 5 inch patties for their classic Whataburger. That 32 ounce drink is a medium. Fries undersalted and underflavored, burger dry and boring. I've had more interesting burgers that come out of my microwave. As you can tell from my Counter and Father's Office reviews, I'm now a big advocate of simple burgers made with quality beef. All the fancy toppings can't save poor meat, and good meat can easily trump any accoutrements. Whataburger was almost as disappointing as my first trip to Sonics, although not nearly as bad because I wasn't constantly bombarded by commercials for a fast food chain that didn't exist within fifty miles of me. Honestly, where the hell is the a Sonics and why do they spend so much advertising in markets without restaurants?

But back to Whataburger, what a garbage interstate import. You can keep your Whataburgers Texas, we'll just keep sending you avocados so you can continue to make everything "Californian."

Update: Whataburger rep for Arizona actually emailed me and invited me back to the restaurant as a guest to try "what a What-a-burger should be." While I won't be back in town, I would go back because I appreciate the effort they go through for customer satisfaction. It may not change the burger, but it speaks volumes about the company.

Whataburger
9990 N 90th Street
Scottsdale, AZ 85258
(480) 767-9281
$5 for a classic Whataburger, fries, and humongous drink

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Savor Scottsdale: Stax Burger Bistro

I'm being sent where? I know my work is relatively transient; I work a few weeks at a client before grabbing my laptop and heading out again. In fact, I don't even have a desk. When I go into the downtown office, I have to "hotel" a cubicle. But so far, my work has kept me around Los Angeles. Sometime in January, I was told that I was being sent to Arizona to help with an audit. Although I'm now stuck in Scottsdale for the workweek, I'm armed with a $59 per diem and free breakfast buffet. That's quite a bit of change to explore Scottsdale's dining scene.

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Of course, I'd be much more enthusiastic if Arizona actually had a dining scene. As a relatively newly populated area with little but white retirees, Scottsdale has a dearth of novel restaurants. Everywhere I turn, I'm confronted by imported Los Angeles and national chains. On my commute from the hotel to the client site, I pass a Flemmings, Houstons, Fogo de Chao, Mastro's, PF Chang's, McCormick's, and at least a dozen other casual-to-upscale restaurants you'd recognize. I've decided that due to the lack of diversity and youth, there's only a market for recognizable brands of the same boring food. Steak is the lay of the land, even in an area too dry to support cattle. Also, apparently old white people like sushi; though I still wouldn't trust raw fish so far inland.

That's why I decided to write a series on places actually worth trying out if you're ever on some corporate retreat out in the middle of the Sonoran Desert. Leave the chains; there's more to be tasted.

Hence, the first of my Scottsdale recommendations:

Stax Burger Bistro
4400 N Scottsdale Rd
Scottsdale, AZ 85251
(480) 946-4222
~$4 a slider

On recommendation from a coworker previously sent to this client, I went to Stax after work one night. Things were dying down by that time Thursday night. The location was in "Oldtown" Scottsdale, which only signifies that the buildings are five years older than the rest of town. Across the street from Saddlehouse Ranch, yes there's one here too, is a burger bar specializing in three-ounce sliders.

Though the server may tell you to order three sliders per person, I'd stick with two sliders and split a few sides. The sweet potato fries with various dipping sauces is a great choice. Each sauce is only $.25, so go crazy with the chipotle aioli, red pepper aioli, honey mustard aioli, jalapeno aioli, or just plain ketchup. The mac & cheese and buttered corn were mediocre. Actually, seeing "corn off the cob" on the menu made me think they just uncanned a Jolly Green Giant and melted a stick of butter into a bowl.

The restaurant really shines with its namesake sliders. Although I was bummed that they were out of the exotic sliders (made with boar, ostrich, venison, or whatever cheap wild meat they have that week), the three I chose were plenty satisfying. In the picture above, from foreground to back, I got an original beef slider with caramelized onions, mushrooms, and cheddar, a lamb slider with feta cheese, grape tomatoes and tabouli, and a kobe slider with asparagus. My verdict: order the first two, ditch the last. The kobe burger was a novelty at best; and from a taste test, did not have the marbling of real Wagyu. The lamb was my easily my favorite though. For the lamb lover, the intense flavor of the animal permeated my mouth with the first bite. Ground lamb is an unfortunate rarity in this country, so when you can find it, make sure to indulge.

At a burger bar like this, you can expect a fine selection of beers. With this kind of food, nothing pairs better. My local Tempe brewed Four Peaks Kilt Lifter Ale was no exception.

This is my second week in Scottsdale so far. Stax was one of the first restaurants to show me that there's might be something to eat in this town after all. But over the last few days, I've found a few more that I'd love to share. Support the independent restaurants!

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