n e a r a r c a d i a La Fontanella La Fontanella La La a Fo ell ell lla la la la la 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. 4231 E. Indian School Rd. • 602.955.1213 $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. 4144 E. Indian School Rd. • 602.956.0178 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! Oregano's Pizza Bistro Oregano’s is a Chicago-style pizza bistro serving thin crust, stuffed and pan pizzas, pastas, huge salads, tasty specialty drinks, patio dining, big band music and our renown dessert, 'The Original Pizza Cookie'. Open at 11am 7 days a week. Now open at 3102 N. Scottsdale Road. 9 Valley Locations • www.oreganos.com OHSO Brewery Come by and try one of our O.H.S.O. Beers brewed on site! Salads, burgers, pizza and more! Happy Hour Monday through Friday, 11 a.m. to 6 p.m. and Reverse Happy Hour, 7 days a week, 10 p.m. to 12 midnight. Beer Brunch Saturday and Sunday, 9 a.m. to 2 p.m. and our Back Yard BBQ every Sunday, 3 p.m. until 7 p.m. ohsobrewery.com 4900 E. Indian School Rd. • 602.522.6255 3622 N. Scottsdale Rd. • 480.947.4006 Brat Haus Enjoy a beer and a brat on our huge outdoor patio. Specialty brats, stone hearth pretzels, custom burgers, healthy salads and 28 Crafts on Draft are available from 11am to 10pm daily (until midnight on Friday and Saturday). Relax playing ping pong, darts, tether ball or challenge your friends to a supersize game of Jenga. BratHausAZ.com Pasta and Sugo DINE IN OR TAKE OUT Artisan made fresh Italian Pastas. Choose a Pasta Bowl made of our homemade pasta and sauces, a fresh baked Panzerotto (a rolled pizza) or our unique Raviolone (a fresh baked large Raviolo). Love cooking fresh food right at home? Choose from our selection of fresh frozen Spaghetti and Rigatoni or fresh dry Pastas and homemade sauces to take home (from $3.99 lb). 2916 N. 40th St. • 602.977.2782 PASTA & SUGO AUTHENTIC ITALIAN FOOD 2820 E. Indian School Rd. • 602.957.7540 Manuel’s Mexican Restaurant & Cantina Celebrates “Fiesta Hour” daily from 3pm-6pm and Saturday 10am-4pm with $4 street tacos, taquitos, mini corn chips and chalupas and great drink specials. Live music on Thursday night! Sushi Roku Sushi Roku is a pioneer of contemporary sushi, incorporating diverse, non-traditional ingredients from Latin American and Europe into its edible works of art. Sushi Roku’s bold and diverse menu also offers and array of hot and cold specialty appetizers and an extensive selection of exotic entrees. 7277 E. Camelback Rd. • 480.970.2121 5632 N. 7th St. • 602.680.4040 Culinary Dropout Culinary Dropout serves the very best in unique gastro- pub fare that quietly seeks out future musical superstars who wouldn’t mind being paid whiskey and pretzel bites. We’re not easily de fi nable and even harder to forget. And we did that on purpose so you could come and hang out. Stop by our new location at 5632 N. 7th Street or visit our original location at the Scottsdale Waterfront. 2 Valley Locations. Culinarydropout.com

Page 31 May 2013 SEARSUCKER SCOTTSDALE 6900 E. Camelback Road 480-664-3777 Searsucker is a fi ne fi t for the fabric of any occasion Brian Malarkey By Amanda Goossen When Chef Brian Malarkey was a fi nalist on Bravo’s hit reality show Top Chef Miami in 2009 he was a fan favorite. Malarkey’s charm and passion had established him as a force in the world of television, but his culinary skills proved he was no amateur in the kitchen. As a graduate of the Western Culinary Institute’s Le Cordon Bleu in Portland, Malarkey had gone on to train and work closely with French Chef Michel Richard in Los Angeles. In 2004, Malarkey would take a large step in his career, opening The Oceanaire in San Diego as executive chef and operating partner. Joining the cast of Top Chef soon after would catapult Malarkey from well-respected restaurateur to television superstar. When the cameras went dark, Malarkey returned to San Diego and joined forces with nightlife specialist James Brennan to create Enlightened Hospitality Group. Enlightened would then develop fi ve restaurant concepts in two years, Searsucker, Burlap, Gingham, Gabardine and Herringbone, all with Malarkey’s casually hip ambiance and outstanding dining experience. In November 2012, Scottsdale became home to the sixth restaurant in the Enlightened line-up with Searsucker Scottsdale giving Valley residents a “re- imagined-twist on American classics.” The name Searsucker, in itself, displays Malarkey’s play on the unexpected. Restaurant representatives explain the theme is completely in conjunction with the name. Malarkey and Brennan want “a restaurant that doesn’t take itself too seriously; comfortable and worn, yet classic. Not unlike seersucker, a paradox in itself, a smooth and rough material, originally worn by the poor, then adopted by the rich and now accessible to all.” Malarkey’s menu is made up of a variety of dishes, broken into imaginative categories: Bites, Smalls, Greens, Ocean, Ranch and Farm. Bites include cheddar puffers, olives + garlic + heat, and nuts + spice + salt. Smalls offer a variety of fl avors in small plates. Favorites include farm bird lollipops, egg + bacon pork belly, duck fat fries + tomato jam, and artichoke hearts + gruyere + tomato. Each dish is familiar in theory, yet extravagant in creation. Ocean is a superb variety of seafood, something Malarkey does best. The tombo albacore includes prosciutto and pesto; sword fi sh “drunken” partners with drunken cherries and smoked almonds; salmon “Scottish” uses fregula, white raisins and walnuts. Within the Ranch category, guests can dine on hanger butcher’s steak with watercress, barbecue and bleu fondue, the loin fi let is served alongside lobster butter and cognac, and the chop pork is beyond satisfying with butternut, bourbon and cabbage. The Farm portion of the menu is the space for poultry and vegetables. Chicken jidori is served alongside drop dough, greens and bacon, while mushroom risotto can be enjoyed with farmer’s veggies and mascarpone. Proving to be consistent with his restaurant development, Malarkey not only developed a unique menu with vibrant fl are, but also a stunning environment ideal for a romantic date, girl’s night out or drinks with co-workers after a long week. Versatile and upbeat, this inviting hotspot is just right for any occasion. arcadiadaily.com arcadiadaily.com SE Corner of 32nd St. & Camelback (602) 955-7730 www.sportsmanswine.com For the of Mom. “ “ “ “ “ “ “ h h h h h h h h h h hy y y y y y y y y yp p p p p p p p p pe e e e e e e e er r r r r r h h h h h h h h h h hiiiiiiiip p p p, , s su u up pe er r c cr re ea at t tiive e, p p p e e ex x xt tr ra ao or rdiin na a ar r r ry y y y s s su us sh hii. ” ” ” ” ” ” ” ” ” – Z Z A A AGAT T W Scottsdale • 480.970.2121 sushiroku.com 1/2 OFF! Bottles of Wine & Sake SUNDAY & MONDAY HAPPY HOUR 4-6:30p DAILY