Page 28 May 2014 Flower Child 5013 N. 44th St. www.foxrc.com 480-905-6920 By Amanda Goossen Food photo credit: David Fox Are you ready for a food revolution? Arcadia’s newest restaurant, Flower Child, promises to shake things up and with owner and restaurateur Sam Fox, anything is possible. In recent months, the corner of 44th St. and Camelback has been booming with new and exciting restaurants. Amongst a group of innovative concepts, Flower Child becomes part of the city, with high expectations and a successful Arizona restaurant company behind them. Their decision to be a revolution… Smart! But what does a food revolution truly mean to Flower Child, a Fox Concepts Restaurant? It means changing how we eat. Or maybe just being a restaurant that promises to meet us, the customers, with what we want and truly eat in 2014. Let’s face it. The world has changed. Most are no longer eating TV dinners Flower Child brings food revolution to the neighborhood on television trays as they were in the 1950s. Few still boil broccoli, ridding it of its flavor and consistency. And giant portions are a thing of the past. People are eating healthy. My friends aren’t afraid to admit they like kale and enjoy quinoa. A large part of our community owns a juicer, creating large glasses of green juice from spinach, lemon, ginger and whatever else is in the fridge crisper drawer. Fox Concepts knows this. And has decided to create a restaurant that fits our style. “We think Flower Child will fill the void for so many people,” said Sam Fox. “We want to compliment the need for healthy and quick eating.” Although Fox Restaurant Concepts has a healthy restaurant in their repertoire with True Food Kitchen, Flower Child stays clear of stealing items from the menu or simply replicating ideas. Flower Child has its own identity. Fox says this quick, casual and healthy restaurant will never serve anything but the highest quality, sustainable proteins. The restaurant is void of fats, unless they are good fats. There are no refined sugars Expires 05/31/14. Limit one offer per guest. Cannot be combined with any other offer. Redeemable only at the bakeries listed. Must be claimed in-store during normal business hours. No cash value. purchases of $25 of more $5 off Scottsdale • (480) 502-8900 17025 N. Scottsdale Rd. Suite 110 Phoenix-Central • (602) 954-4041 4290 E. Indian School Suite 101 nothingbundtcakes.com happy hour • dinner • drinks open 7-days a week SE corner indian school + 36th st tucked inside gaslight square (602) 651-1390 nookkitchen.com happy hour something to nook forward to every day 3pm - 6pm in the entire restaurant. And most produce is organic and GMO free. The menu is rich with organic, vegetarian, gluten-free, and vegan options. But you’d never know it. Flavor is never lost when creating these options, it’s actually heightened with the use of seasoning, quality and craftsmanship. “Everything in this restaurant has a purpose,” said Fox. “ It’s a different health experience than salads.” The revolution is a promise to change the way we eat out. To make healthy, quick options available all the time (or at least during restaurant hours of operation). The menu is masterfully designed to meet those needs. The restaurant menu, set up in a fast casual environment allows you to call the shots. Choose from salad options, which are a long way from mixed greens and vinaigrette. Flower Child salads range from the Asian Avocado to the Fruit Stand and the incredibly satisfying Thai Buckwheat Noodle. Each plate offers a variety of unusual ingredients that go so beautifully together you’ll wonder why you’ve never had them before, like strawberries, blueberries and fennel with chai seed. Yum! An innovative aspect of the menu is the Mix ‘n Match, where sixteen sides and four proteins can be switched around to create your perfect plate. At a reasonable price, the variety is fun to choose from, guaranteeing that almost no plate will look the same. Protein options are grass fed steak, all natural chicken, sustainable salmon and organic tofu. A few of the vegetables and grains are red chili glazed sweet potatoes, sautéed dark greens, Indian spiced cauliflower, snap pea soba noodles and gluten-free macaroni The Flying Avocado Wrap. Revolution never looked so good! Continued on page 29

Page 29 May 2014 ood and cheese. Whole grain wraps, which are wrapped in an incredibly thin whole wheat, flax seed wrap are tightly packed with decadence. The spices and flavor combinations are superb. For a sensational handheld feast, go with The Rebel. A manlier version of the wrap, it’s packed with grass-fed beef, charred onion, horseradish yogurt and arugula. It’s a hearty meal, however you won’t feel overstuffed after eating. Kids eat with health in mind at Flower Child as well. Similar to the adult Mix ‘n Match menu, the kids menu is a variety of protein items with savory sides that keep nutrition in mind. At my house, kids eat what the parents eat. Flower Child hits this theory square on the head. A hidden gem, which will soon be all the rage, is the Kombucha on tap. The only restaurant in the valley with Kombucha on tap, Flower Child has a version of the 2,000-year-old Elixir that will please the masses. The ancient Chinese called Kombucha the “Immortal Heath Elixir” as it became known to prevent and fight cancer, arthritis and other degenerative diseases. Kombucha is made from fermented tea and has a slightly sweet yet sour taste. Incredibly refreshing, I feel I could drink glass after glass, day after day. And with the added health benefits, maybe I will. Last but not least, if you don’t have time to sit and hang amongst the potting shed inspired décor, Flower Child has an absolutely wonderful take-out menu. As parents rush from work to home or the little league game down the block, most will agree that making dinner tends to take a back seat in the priority department. When the only option is a drive- thru most parents and even singles understand, the outlook is bleak. Flower Child hopes to remove the worry, giving families an option to order proteins and sides according to the amount of people you’ll be feeding. Placed in large containers and weighed to make sure you have enough, someone smart and truly concerned about the customers created this menu. I can’t wait to park in the take-out parking space and have Flower Child make dinner, more than one night a week. d on page 29 Flower Child Continued from page 28