n e a r a r c a d i a 4121 N. 44th St. • 602.840.0630 Pete’s Fish & Chips Pete’s Fish & Chips has been serving up tasty burgers and their famous fi sh and chips since 1947! Family owned and operated, Pete’s has eight convenient locations throughout the Valley waiting to serve you and has earned the title of Phoenix’s fastest fi sh! See our ad in the dining section Revo Burrito Another delicious concept from Lenny Rosenburg’s Restaurant Group, creators of Zen32 and Delux. It is our mission to provide all-natural, delicious, Mexi- can food in a fast-paced, yet casual dining atmosphere. You can call-in your order and pick it up at the takeout window, which has its own parking spaces right in front. See our ad in the dining section 3154 E. Camelback Rd. • 602.522.6255 9800 E. Indian Bend Rd. • 480.850.7777 Blue Coyote Cafe Blue Coyote Cafe is an upscale, full-service restau- rant offering American cuisine in a casual dining at- mosphere. Sample our salads, sandwiches and sushi. Happy Hour specialties include half off size and $2 drink specials. www.www.talkingstickresort.com See our ad in the dining section La Fontanella Italian Restaurant Award-winning rack of lamb, ossobuco, homemade gnocchi, manicotti and ravioli, great Dover Sole, and homemade Berto’s Gelato. Served in an Italian villa- like dining room. Serving dinner every night, 4:30- 9:30 p.m. See our ad in the dining section 4231 E. Indian School Rd. • 602.955.1213 La Fontanella $44 Italian Treat Join us for Easter! Tee Pee Mexican Food Tee Pee’s Wall of Fame tells you everything you need to know about this family owned and operated eatery, which has been woven into the fabric of Phoenix for nearly 40 years. Tee-Pee has served its home-style Mexican dishes to world-famous comedians, athletes and even Presidents, and they all come back for more. See our ad in the dining section 4144 E. Indian School Rd. • 602.956.0178 2820 E. Indian School Rd. • 602.957.7540 Manuel’s Mexican Restaurant & Cantina The Salazar family has been serving award-winning Mexican food since 1964. Manuel’s new Fiesta Hour features a terri fi c $4 food menu which includes Mexican sliders, street tacos, mini-corn crisps and taquitos. You’ll also want to try our famous margaritas! Fiesta Hour is 3 p.m. to 6 p.m. Monday-Friday and 10 a.m.-4 p.m. on Saturday. See our ad in the dining section 4900 E. Indian School Rd. • 602.957.0152 Black Forest Haus Chef Klaus Baechle, formerly of Flagstaff Matterhorn Grill welcomes you to the Black Forest Haus. Feast on German cuisine with complete dinners starting at $15. Join us for a poor man's tax day dinner--April 15th. And look for our outside beer garden coming soon! See our ad in the dining section B l a c k B l a c k Fo r e s t Fo r e s t H a u s H a u s Trader Vic's at the Hotel Valley Ho At the Polynesian classic reborn with Valley Ho fl air, Asia and the islands are reinterpreted in an exciting, affordable menu with newly discounted entrees. Order two and a bottle of wine’s included. Enjoy exotic libations at the home of the original Mai Tai, during Happy Hour beginning at 4 p.m. daily. See our ad in the dining section 69th Street & Indian School • 480.248.2000 Join us for Happy Hour! Joey's of Chicago Now open in the Arcadia Commons! Serving up Chicago-style hotdogs, Italian beef, sausage, homemade burgers, subs, salads & more! The Chicago-born owners use genuine Vienna products that are shipped in directly from the Windy City. Fun Chicago memorabilia on the walls makes this a cool place to check out! See our ad in the dining section 4280 E. Indian School Rd. • 602.955.4810 Attn: Restaurants, Bars & Food Joints: Call Donna at the Arcadia News and fi nd out how your place can become part of our Dining Guide: 602-840-6379.

Page 37 April 2011 Gallo Blanco’s simple, fresh approach draws fans GALLO BLANCO 602-327-0880 401 W. Clarendon (downtown Phoenix) galloblancocafe.com By Gabe Bertaccini Weekend mornings, I’m usually happy to stay at home reading, listening to music and generally lolling around. No rushing, all the time in the world for simple pleasures. Toast with homemade jam. Freshly brewed coffee. Or, there’s brunch with a friend at Gallo Blanco in downtown Phoenix, where happiness can be as simple as perfect Chilaquiles Verdes and Huevos Rancheros. The fi rst time I visited the restaurant was for its opening. Ask me what I remembered and all I could say is warm, freshly made tortillas and soft tacos piled with chunks of fresh mahi mahi drizzled with gently smoldering salsa. I enjoyed the happy buzz of talk and laughter, the easy grace of the waiters and how cool it seemed inside compared with the sun beating down outside. We scooped chunky guacamole onto warm chips, feasted on chicken enchiladas and shrimp in cilantro sauce. For me, it was love at fi rst bite. Now, I have to be perfectly honest. When chef/owner Doug Robson opened Gallo Blanco, I asked myself: “Is there room in the Valley for another hip Mexican food slinger?” After all, if there is something that Arizonans have, it’s a vast choice of this kind of eating. However, two years after its opening, judging by the lunch and dinner crowd, Gallo Blanco is the fi rst choice of many. Robson is not new to the restaurant scene. He was La Grande Orange’s original chef, and is responsible for the now famous sourdough pizza crust, as well as the English muf fi n burger. So it is no surprise if, with his experience and heritage, Robson, who was born and raised south of the border, was able to pull it all together. The restaurant is inside the Clarendon, a boutique midtown hotel with a prismatic space fl ooded with gleaming natural light coming through the fl oor-to-ceiling windows. The décor is sober, simple and clean, but full of color like the paintings, which are part of a rotating art show. Young hippies, families and businessmen spend their lunches here in complete peace, heaving tacos, burritos and tortas in hand. But what Gallo Blanco really is good at is at keeping it simple and fresh. The menu is very limited with an emphasis on the quality of the ingredients rather than the quantity. Starting with the warm house-made crisp chips are paired with a bowl of smooth, deep red salsa made from dried chilies. The guacamole is always freshly made, and chunky. An absolute must. The tacos, made with fresh handmade tortillas, are to die for especially the carne asada ones. But, those fi sh tacos are still one of the best items on the menu. Anybody who has been to the coast of Mexico treasures memories of eating grilled fi sh just pulled from the sea or tacos heaped with that same pristine fi sh that tastes just of itself. At Gallo Blanco tacos are usually made with mahi mahi, avocado and a mysterious dark chili sauce. Though mahi mahi doesn’t have the bright fl avor of red snapper pulled from the Paci fi c, the fresh, supple tortillas make a big difference. Overall, this downtown Mexican eatery is just doing it right. Robson’s passion for quality ingredients and preparations are the main reasons for his success. And also the ones that keep me going back. 480.8 50.7 7 7 7 · TALKINGSTICKRESORT.COM · CASINOARIZONA .COM Mother’s Day Champagne Brunch Buffet – Sunday, May 8th Wandering Horse Buffet at Talking Stick Resort - 101 & Indian Bend Adults $32, 12 & under $17, 4 & under free The Eagles Buffet at Casino Arizona - 101 & McKellips Adults $23.95, 12 & under $13.95, 4 & under free YOU LOVE MOM. MOM LOVES OPTIONS.