Unique and Un­usual Foods

Where Phoenix - - WHERE NOW -

Are you ready for a culi­nary ad­ven­ture? The Val­ley of the Sun is filled with them. A foodie des­ti­na­tion, here you can in­dulge your wild side and let your taste buds de­cide if you want sec­onds. Crudo breaks its menu down into four el­e­ments: crudo (raw), cotto (cooked), mozza (moz­zarella) and griglia (grilled), plus an An­tipasti section—which is where you’ll nd this o er­ing. The in­gre­di­ents in the dish ($9) may be sim­ple (fried pig ears and fresh Fresno chilis), but they make for a tasty plate. It is ”a la­bor of love be­cause [it takes] a cou­ple days to get ready, and hon­estly, I never thought that pig ears would ever take o be­cause they were so weird. I love us­ing in­gre­di­ents that you don’t see ev­ery­where, [then see] peo­ple en­joy­ing them,” says Chef Cullen Camp­bell. Crudo’s cock­tail list and wine menu are just as unique and var­ied as the food. 3603 E. In­dian School Road, 602.358.8666 Hik­ers will go to all lengths to avoid rat­tlesnakes on the trails, but at Rustler’s Rooste, din­ers ock to taste them. The snake ($17.95) is fried and served with an­other lo­cal avor: prickly pear cac­tus fries. Dip ei­ther into the chipo­tle ranch that ac­com­pa­nies the dish and you’ll see why the restau­rant is known for pro­vid­ing a “cow­boy Western ex­pe­ri­ence.” Make sure to take the ”Fa­mous ‘ Tin’ Slide” into the din­ing room. There are also saw­dust- cov­ered oors, a live coun­try Western band, a strolling card­shark/ma­gi­cian, and yes, a sa­loon. Af­ter din­ner, saunter over to the Gen­eral Store where you can pur­chase an “I ate the snake” T-shirt. 8383 S. 48th St., 602.431.6474

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