Mesa Restaurants
Sam & Luca Italian Bistro – Stopping For a Quick Bite and Italian Wine
Photo from Sam & Lucca Italian Bistro/Blaise Vitale
Background
On the way back from picking up Susan (wife) from the airport, stopped at Sam & Luca Italian Bistro at 1959 S. Power Road in Mesa, AZ. Heard from two different couples that this was one of the better Italian restaurants in the Mesa/Gilbert area. This is a family-owned bistro where every dish is inspired by their Italian roots with recipes being passed down from generation to generation. Their stated goal is to use simple and fresh ingredients to create meals that showcase their heritage with dish that are “pure, flavorful and made with love”. Who would not want to take part in a meal like this?
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
This was almost a “date night” catching up, as Susan was returning from ten days in California visiting family and taking care of her mother with doctor visits at age 97. We immediately started the dinner off ordering a bottle of 2022 Villa Antinori Toscana Rosso. Antinori is a large, very respected vintner in Italy making an array of wines. While viewing the view list that was good, chose this wine. It is a signature blend featuring Sangiovese, Cabernet Sauvignon, Merlot and Syrah providing great and delightful notes of black cherry and silky tannins. The Antinori winery is based in Florence, with their history dating back to 1395. Not only are they one of the largest wine companies in Italy, their innovation and creativity played a significant role in the “Super-Tuscan” revolution of the 1970’s. This wine is moderately priced and is widely recognized. Great with any Italian dish ordered!
The Food and Wine Pairing – “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” – Andre Simon
Photo ©Michael Kelly
Susan ordered the chicken piccata (sorry no picture) that was scrumptious and savory. I was not that hungry and started the dinner off with Caprese salad of fresh mozzarella, tomato, pesto, fresh basil and fig balsamic. The tomatoes were so fresh and firm and the mozzarella was equally spectacular with the fresh basil and balsamic.
Photo ©Michael Kelly
Followed by their three meatballs made with veal, pork, beef and baked with marinara and mozzarella. These three meatballs were tasty and were absolutely filling. This was like being transported to almost any bistro in Tuscany. The wine and dishes were perfectly matched and excellent.
We conversed with the server “Bee” during the meal. Her service, effort and engaging personality only added to the meal. Toward the end of the meal, while sipping on our last glass of wine, the General Manager Josh Lippe came by to introduce himself. We had been discussing various events they hold during the year (wine tasting, wine pairing dinners, etc.) with “Bee” and she prompted him to stop by. Had a wonderful conversation about the direction and style of the restaurant and various events. We are signing up to keep informed of the next wine pairing dinner. Josh is the son of the owner and knowledgeable both about wine and the meals being offered.
We will look forward to returning and trying some of their specialty dishes soon!
Slainte,
Michael Kelly
Los Dos Molinos in Mesa – A Story About Intense Heat and Flavors!
Background
As we are exploring our new surroundings, we continually ask people, which restaurants would you recommend for Mexican, Steak houses, Chinese and Sashimi. A bit eclectic but those are foods that we enjoy. At a recent wine gathering met a great couple and Will mentioned for Mexican food, Los Dos Molinos was the ticket. There are three locations in the Phoenix area, so we ventured off to the Mesa facility.
The Restaurant
The restaurant is a family affair started over thirty years ago in a small town in Arizona, they were trying to come up with a name. In their house were two old chili grinders, one belonging to Eddie’s Great Grandmother and one by her Grandmother. The Molinos (grinders) were used in St Johns in New Mexico. Thus the “two grinders” name was hatched.
Photo ©Michael Kelly
We were told that the Mexican food was prepared in “New Mexico” style. While having food from all over the world, never heard of “New Mexico” style but since we both like spicy food, decided to give it a try. When you think of “hot or spicy” this is on another completely level. First the salsa is not a tomato-based concoction with a few spices thrown in, rather ground chilis and volatile spices that could easily ignite. It was extremely tasty with layers of flavors, but dipping into the two sauces requires some restraint.
Photo ©Michael Kelly
Thank goodness we ordered their medium “Kick Ass Margarita” that was about the size of a normal water pitcher! I can’t imagine their next larger size unless it comes with helpers to raise the glass! The picture doesn’t really do it justice, but when it came to the table, thought we had made a mistake ordering such a large drink. With the heat of the two salsas, the Margarita was a welcome refreshment.
Next up was the task of ordering a meal in the “New Mexico” style that are infused, cooked with and topped with Hatch chili peppers on just about every dish. My wife tried the salad seemingly to be “safe and sane” (like the fireworks). That was a misconception with the meat choice being carne adovada with a scrumptious mix of heat and flavor.
Photo ©Michael Kelly
As a standard when trying Mexican food at a new restaurant, I like to order my tried-and-true chicken enchilada and chili relleno. With just one bite into the delicious and tasty chicken enchilada, I was sucking down the Margarita as a lifeline. Two more bites and I was requesting more napkins to handle the sweat on my forehead and face. Extremely savory with no ordinary spices. It was like being conflicted wanting another taste and yet scared of the consequences of being incinerated at the table. Finished both the enchilada and chili relleno and was stuffed beyond belief.
As it turns out New Mexican cuisine is a regional award-winning standard using bold red and green Hatch chilis. Los Dos Molinos uses them abundantly in their signature dishes of “Mexican food”. Studying the menu and asking questions about the dishes is strongly recommended when the staff comes around.
Photo ©Michael Kelly
The manager Cristina Mills saw us melting away at the table and kindly brought us complimentary Sopaipillas. They are puffy deep-fried pastries served as dessert drizzled with honey.
Photo ©Michael Kelly
Just as we were finishing dinner, Cristina’s husband Ron poured a shot of their specially formulated tequila. While the distillery produces commercially available tequila, the owners have them formulate a special tequila. It starts out as the normal commercial one but is aged in French and Hungarian barrels for a smooth and delightful sipping tequila. We left buying a bottle for a Memorial Day BBQ we are attending to share.
While perhaps embellishing the intensity and heat of the cuisine, this is not your ordinary run of the mill Mexican cantina. Unique spicy dishes and immense Margaritas are their trademark. We can’t wait for a return visit!
For wine pairing thinking a Sauvignon Blanc or Riesling might be the tickets. Other suggestions?
Slainte,
Michael Kelly
No Pots, No Pans, No Food and No Wine Glasses! Part 4
Background
As some of you know we recently moved from California to Arizona to be closer to some of our family members. As a result of the move, we had a week eating out and experiencing new restaurants in the area. Staying at a hotel near our new home, while waiting for the moving truck to arrive, we embraced the opportunity to explore the culinary scene around Mesa and Gilbert. Tonight as a bonus we treated Meghan & Russ, daughter and son-in-law, to thank them for assisting making the transition from California to Arizona. Additionally, it was Russ’s birthday. So off we went to one of Russ’s favorite restaurants Shimogamo Sushi and Grill.
Shimogamo Sushi and Grill
This is a restaurant that we experienced on many visits. The food being spectacularly fresh and appealing, and flown in almost daily. It is known for their sushi, yakitori and robata. We made reservations in advance and were promptly seated.
The Wine – “Wine is bottled poetry” – Robert Louis Stevenson
Since we were ordering various sashimi pieces ordered a Stolpman Uni, a blend of Roussanne and Chardonnay. This wine is becoming one my favorites, the wine coming from Ballard Canyon in Los Olivos, California. Here the delicate richness and mouth filling Roussanne combined with crisp and bright Chardonnay with apple and pear tastes, provided a great accompaniment to the fresh sashimi.
Just some of the sushi ordered included a few special daily items: Madai (sea Bream), Umi Masu (ocean trout), Smoked Yellowtail, Chu Toro, Maguro (tuna), Hamachi (yellowtail), Sake (salmon) and Toro (tuna belly) to start! Also placed an order of Crab n’ Scallop roll, chopped salad, Yakatori thighs and Edamame. Many of the sashimi items were re-ordered.
Just of few of the items presented this evening:
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
Photo ©Michael Kelly
The service was spectacular from Kyle Blessinger who also happens to be a WSET 2 and working on his WSET 3. Enjoyed talking a little wine with him between bites of sashimi!
We are already planning a return for the great food and will request Kyle as the server!
We then proceeded back to d-Vine Wine Bar & Bistro in Mesa since neither Russ nor Meghan had been there. We listened to some music on the patio and enjoyed two more lovely wines, a 2019 Stonestreet Cabernet Sauvignon and 2020 Beronia Graciano Riojo. We ordered a couple of quick appetizers to cap off the evening.
Photo ©Michael Kelly
Photo ©Michael Kelly
Happy Birthday Russ!
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
https://www.stolpmanvineyards.com
No Pots, No Pans, No Food and No Wine Glasses! Part 3
Background
As some of you know we recently moved from California to Arizona to be closer to some of our family members. As a result of the move, we had a week eating out and experiencing new restaurants in the area. Staying at a hotel near our new home, while waiting for the moving truck to arrive, we embraced the opportunity to explore the culinary scene around Mesa and Gilbert. A few were outstanding and the following is a recap of the evening at Buck and Rider in Gilbert.
Buck and Rider, Gilbert
This is a restaurant that we experienced on many visits. The food being spectacularly fresh and appealing, especially the oysters and sashimi flown in almost daily. We went there on a Tuesday night and had a thirty-minute wait with no reservations. Was shocked at how packed this “higher end” restaurant was for a weeknight.
Order a bottle of a familiar 2024 Dutton-Goldfield Chardonnay from Russian River Valley.
Photo ©Michael Kelly
The wine was lean, with apples, almond and lemon aromas and flavors. This wine comes from the Russian River Valley known for both their Chardonnay’s and Pinot Noir wines. Served refreshingly cold as it was still the mid-eighties at 6 pm.
Photo ©Michael Kelly
To start off the meal, I ordered three items of two each of Ora King Salmon, Hamachi and Big Eye Tuna sashimi. It was on the menu as Nigri and they kindly obliged preparing it as sashimi.
Photo ©Michael Kelly
For the main dish, ordered the Hamachi Crudo in a Thai chili sauce, ponzu. While not prepared in my opinion as “normal thin sliced” it was by far the tastiest “crudo dish” I have ever tasted!
The service was average and the noise level was way too loud. I must be turning into an “old fudie dudie” as I enjoy talking with my wife over a nice meal! The food was spectacular, but the atmosphere just was not our cup of tea as we had to shout across the table to each other to be heard! The service was mediocre and suspect due to the restaurant being full.
I will return for the food but will request outdoor seating next time, for a little quitter experience.
Sláinte,
Michael Kelly
https://californiawinesandwineries.com
D-vine, Wine Bar & Bistro – A Great Fine!
Background
As some of you know we recently moved from California to Arizona to be closer to some of our family members. As a result of the move, we had a week eating out and experiencing new restaurants in the area. After a long 12-hour drive on Saturday and dropping off a few items at our new home, we left one car in the garage and checked into a local hotel. We were a bit hungry and received a listing from the hotel of local restaurants. None of them really hit the mark, so did a simple search and found D-vine Wine Bar & Bistro located in north Mesa area. So off we ventured at 8:30 pm to find a quick bite and a glass of wine.
The Wine Bar
Photo from d-vine bistro
When arriving we heard some great live music to our surprise coming from the outdoor patio complete with misters and fans. We decided to sit down at an inside table as we wanted to lay our “game plan” for the upcoming week. Knowing the moving van would not arrive until Wednesday, we had time to purchase various items for the new home (the buyers of our home in Copperopolis purchased essentially all our furniture!).
When we walked in, we were warmly greeted by staff. After viewing the menu, we quickly decided on a couple of items and ordered a familiar bottle of wine a 2023 Far Niente Post & Beam Chardonnay from Carneros. Great nose of lemon and honeysuckle. On the palate passion fruit and pear were dominant. Served refreshingly cold providing a bright refreshing drink as it was still in the mid-eighties at 9 pm.
I ordered the Ahi tuna served as sashimi.
Photo ©Michael Kelly
Susan ordered two different bruschetta appetizers that were heavenly. One with avocado slices and the other with tomatoes drizzled with balsamic.
Photo ©Michael Kelly
While chatting with the server and discussing wines, which they had an extensive list both by the glass and bottle, the owner, Mark Nowicki, approached our table knowing we were interested in wine. Mark has been the owner for some time and knows his wines. We conversed about many topics concerning wine and the wine industry, while Susan was listening to live music and enjoying the Chardonnay.
Photo from d-vine bistro
Truly a great find on Day 1 in Arizona!! The wine held up to all the dishes and as Andre Simon states “Food without wine is a corpse; wine without food is a ghost. United and well matched, they are as body and soul: living partners” was spot on with the selections. The adage that one plus one equals three was never truer this evening.
While extremely busy unpacking boxes and settling in we have already returned once. This is a must visit to enjoy the tasty food, welcoming hospitality, a very good wine selection and live entertainment.
Sláinte,
Michael Kelly