I love the Coronado neighborhood and the restaurants that line 7th St. I dropped by here for a quick bite on my way to work. This place was once the Coronado Cafe and is now just The Coronado Phx (owned by the same owner that managed Bragg’s Factory Diner on Grand Ave). The converted home they operate out of has a lot of history in the area and makes for a nice relaxed dining experience. The Coronado is counter service and they have both indoor and outdoor patio seating. The menu is vegetarian and consists of breakfast, small bites and sandwiches. The counter area serves wine/beer/alcohol and is a full espresso bar. I ordered the Red Potato & Garbanzo Burger and really enjoyed the flavor of the agave mustard they top it with. The street corn was quite delicious as well. The atmosphere was super laid back and they do a great job of creating a nice community feel while you are here. Some people were here for dinner, some on laptops and others playing board games or just having a conversation. My only gripe was that there wasn’t a whole lot of pastries to choose from (probably because I came just before closing time).
- – from AZCentral
- 1 1/2 tablespoon olive oil
- 1 package (12 oz) chicken sausage, sliced
- 1 can (16 oz) white beans
- 1 can (15 oz) “no salt added” diced tomatoes with basil, garlic and oregano
- 1 can (15 oz) reduced-sodium chicken broth
- 3 cups chopped baby kale, spinach or chard
- Freshly ground black pepper
Heat oil in large pot over medium heat. Add sausage slices and cook 2 minutes. Add undrained beans, undrained tomatoes and broth. Bring to a boil, reduce heat to a simmer and cook 10 minutes. Add greens and cook just until they are bright green and tender, about 2 minutes. Season with pepper to taster.
Açaí Bowls have become the newest hip thing. We have a lot of places here in Arizona that serve them. I use Sambazon frozen Açaí to make my Açaí Bowls. I usually find it at Sprouts or Whole Foods. Açaí is a berry that grows on a species of palm trees in South America that contains powerful antioxidants and healthy omegas. Here’s the recipe found on the back of the Sambazon package for a traditional bowl.
2 Sambazon Original Smoothie Packs
Dash of Lime Juice
1/8 c Apple Juice
Blend all ingredients until smooth. Scoop into a bowl and top with granola and banana slices.
My friend and I love looking for good finds at Trader Joe’s. She is the master at coming up with great party snacks from there. Here are a couple of recent items I picked up lately. The first is their pesto and quinoa in a jar. I love putting this on chicken or salads. Quinoa is obviously a big thing these days and I enjoy coming up with new recipes that include it. But to pair it with pesto (one of my favs), I have enjoyed this product. The Kale sprouts have been a great new side item for me. I made them for a friend the other night and we both agreed they are a hit. I’m looking forward to digging up some more extra goodies at the Joe’s.
I’ve been doing Restaurant Week for years. It’s my way to check out new restaurants at a good price. I’ve had a few on my list that I have been wanting to go to and the hard part for me planning them throughout my already busy week. But Beckett’s Table came highly recommended and my friend Lisa Marie was available to join. You get a choice from a 3 course dinner menu for $30. I started off with the achiote citrus poached n chilled shrimp with avocado puree and black beans. For my main course, I tried the cola braised pulled pork with cole slaw. This was amazing! The meat was so tender and I loved the cola aftertaste that followed. For dessert, I tried the bacon chocolate s’mores with caramel sauce and peanut butter mousse. Now I’m not quite getting the bacon flavor trend going on, but I can see how bacon and chocolate are paired up. You get this rich chocolate flavor at first followed by a bacon aftertaste – very interesting. I loved the peanut butter mousse. This was an amazing experience and I look forward to visiting again.
* – From Restaurant Week website
Beckett’s Table is a new class of American eatery with chef driven food, an awarded wine list, and exemplary service. Chef Justin Beckett pairs sophisticated comfort food and international wines with genuine hospitality in a relaxed urban ambiance at an exceptional value.
Downtown Mesa is really taking shape these days with the art center and all the cute little shops everywhere. Inside the Bungalow is both a cafe and a wedding venue and has been downtown for some time. It’s an old house with cozy furniture with a large grassy outdoor area. The cafe serves up a variety of sandwiches, salads and pasties that are cooked up daily. In their coffeehouse, they use Fair Trade coffee that is roasted locally. This place is a beautiful location for weddings as they have an outdoor courtyard big enough to accommodate a large wedding party. I had a nice quiet day studying here in one of their rooms and enjoyed looking at some of the old books on the bookshelf.
BLD (Breakfast, Lunch and Dinner) serves made-from-scratch, farm-fresh food. It was opened by Cork’s Robert and Danielle Morris and executive chef Brian Peterson. The Shops at Pecos Ranch is a fairly new upscale retail strip in Chandler and features a variety of restaurants and local business. BLD is one their newest tenants and has a “virtually everything” concept that includes a drive-thru window. From the drive-thru you can order barista-made beverages, protein shakes, juices, smoothies and some foods. The interior is upscale casual contemporary and features an indoor/outdoor bar. Dinner includes a wide variety of choices that includes comfort foods like fried chicken and waffles, meatloaf, burgers and pork chops. Lunch includes sandwiches, burgers, salads and tacos. Breakfast includes Eggs Benedict, hashes, waffles, burritos (including the BLD) and Hawaiian French Toast Captain Crunch style. I came here with my son for a wine tasting during happy hour. I sampled some wines and we ate light appetizers for our first visit here. It’s nice to have something so close to home.