n e a r a r c a d i a 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 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 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 Pizza Re From Pizza Re a la Taglia (by the cut) to our speciality pies, if you're hungry for hand-crafted pizza, we've got you covered. Dine-in & take advantage of our low corkage fees for beer & wine or order to go and we'll hand craft your pizza to order. "Pizza Re...until we eat again." Daily from 11am-10pm. www.pizza-re.com. See our ad in the dining section 2902 E. 68th St., Suite 100 • 480.949.6838 4730 E. Indian School Rd. Ste. 120 • 602.553.BCAT Black Cat Coffee House Looking for a great way to start or end your day...stop by Black Cat Coffee House. Located in the Arcadia Towne Center, we are open every day from 6am-10pm. Enjoy our award-winning coffee and tea, hand made smoothies and espresso drinks and delectable pastries. For more information please call 602.553.BCAT (2228). See our ad in the dining section 3961 E. Camelback Rd. • 602.95.GRIND (47463) The Grind The Grind serves American coal fi red cuisine, featur- ing quality burgers, fi sh, chicken, steak, weekly spe- cials, salads, appetizers and desserts. You’ll also fi nd craft beers, an extensive wine list, classic cocktails and milkshakes. www.thegrindaz.com. See our ad in the dining section 7051 E. 5th Ave. • 480.699.8001 5th and Wine Downtown Scottsdale’s favorite restaurant disguised as a wine bar, located in the heart of Old Town Scottsdale. We pride ourselves on serving a wide array of simple, fl avorful, food at moderate prices. Our atmosphere is comfortable, warm and equipped with an extensive wine bar, complete kitchen and fabulous dining space. Open at 11am daily. www.5thandwine.com . See our ad in the dining section Firehouse Subs Firehouse Subs only serves high quality meats and cheeses, including USDA Choice grade roast beef, pastrami, corned beef and steak. All meats are sliced daily. Firehouse Subs steams the meat and cheese to lock in moisture and allow the meats and cheese fl avors to burst. See our ad in the dining section 2836 E. Indian School Rd. • 602.258.0772 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

Page 35 December 2011 CUOCO PAZZO 4175 N. Goldwater Blvd., Scottsdale www.cuocopazzoaz.com ‘Crazy chef’ quietly makes impact on restaurant scene Chef Peter DeRuvu is the crazy chef behind Scottsdale’s new Cuoco Pazzo. By Gabe Bertaccini “I live to eat, not eat to live.” Chef Peter DeRuvu greets me with these words when sitting down at his newly born creation and I’ve asked him about his passion for cooking. “Being from New York, everything has more passion and a lot more to offer when it comes to food,” he said. “My family ethnicity is Italian from Sicily and Apulia, and being third- generation Italian made food an essential part of my life.” Cuoco Pazzo, which means “crazy cook” in Italian, opened quietly a few months ago in Scottsdale on Goldwater Boulevard and Fifth Avenue. And looking at DeRuvu running franticly back and forth from the kitchen, bringing dishes out to tables and with uncommon euphoria explaining how mostly everything he serves is made in-house, I started to understand the reasoning behind the restaurant’s name I last had DeRuvu’s cooking at Sassi and Prado, where he worked for some time. Now that he has his own place, he has the freedom to buy and cook what he wants. Every week he redrafts the menu to re fl ect the season. Most nights he also has a couple of specials going, such as seared duck breasts or whole-roasted fi sh. He seems to have found himself with this new project. Not only is he anxious to see how customers like his food, but he seems to be cooking with con fi dence and attention to details. “I ended up in Italy while dating a young lady at Oliveto, and somehow I ended up living on the hills in Tuscany amongst olives trees, Sangiovese, pigs, chickens, goose … all of this was quite the switch from the California way of living,” DeRuvu said. “I worked refortifying the estate Monticastelli that now operates as an agroturismo. They pressed their own olive oil and harvest their own vegetables, which was the size of my restaurant. It helped me to learn to respect not only the food but also many other cultures. “I traveled through Italy, and I ate the whole way through, creating other opportunities, and through life, not just food.” DeRuvu is an easygoing and warm presence when he steps into the dining room or brings out a taste of antipasti , a platter of mixed cold cuts, pickles, Italian cheeses and pates. I can’t get enough of the Taleggio cheese that he features on the dish. Open the menu and you’ll quickly realize it’s not just the same old Phoenix Italian dishes. You might fi nd a crackling crisp round of ‘fritto misto,’ fried mixed sea food, or house made crispy pork head cheese with farm eggs, grape and parsley salad. One night an Heirloom Tomatoes and Burrata dish with pesto and grissini. Even if, in Italy, you would never pair burrata with anything but a light drizzle Continued on page 39 4 4 4 4 4 4 4 4 40 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0t t t t t t t t t t t t t t t t th h h h h h h h h h h h h h h h h S S S S S S S S St t t t t t t t t t t..... a a a a a a a a a a a an n n n nd d d d d d C C C C C C C C C Ca a a a a a a a a am m m m m m m me e e e e e el l l l l lb b b b b b b b b ba a a a a a a ac c c c c ck k k k k k k k 6 6 6 6 6 6 6 6 6 6 6 6 6 6 60 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 02 2 2 2 2 2 2 2 2 2 2 2 2..9 9 9 9 9 9 9 9 9 9 9 95 5 5 5 5 5 5 5 5 5 5 5...G G G G G G G G G GR R R R R R R RIIIIIIIN N N N N N N ND D D D D D D D D t t t t t t th h h h h he e e e e e eg g g g g g g gr r r r riiiiiiin n n n n n n n n nd d d d d da a a a a a a a az z z z z z.c c c c c c co o o o o o o o o o o o o o om m m m m m m m m m m th th h h th h h t t th h t e eg eg eg eg eg eg e e egr ri ri riiii rind d nd n nd nd d dar ar ar ar a a ar r rca ca a ca ca c c ca a adi d d dii d a a a a a a @T @T @T @T @T @ @ he he he he he h he he e eGr G G Gr r Gr Gr riin in n iin n i dA d dA A AZ Z Z Z Z Z Z Visit our newest concept chickrotisseriebar.com