Northern Arizona’s Mountain Living Magazine, February 2022
Story and Photos by Gail G. Collins
Behavioral experiments have shown people who share a meal trust one another more and work together more effectively. An informal survey of 2,000 people in the United Kingdom, revealed those who eat together socially more often, have larger circles of friends and higher satisfaction in their lives. So, there you have it—all the excuses you need to meet a friend and share a meal.
ShiftFLG Kitchen + Bar was consciously developed with these aims.
“We wanted to change the food scene in Flagstaff from meat and potatoes to a big city touch,” chef-owner Dara Wong explained, reiterating the appeal of her neighborhood bistro. “Come in—even if you’re on your own—and sit at the bar, watch the action in the open kitchen and enjoy some small plates.”
The smaller-sized portions encourage exploration, and the constantly changing menu gives diners a reason to stop in again and again.
Shift maintains a philosophy of local sourcing with an emphasis on quality. Executive chef Christian Lowe is especially keen to highlight those wares, whether it is Arizona-grown corn for the polenta or microgreens. Raised on a farm in Virginia, Lowe holds degrees in culinary arts and restaurant management with world-class experience gained at luxury resort Amangiri. Moreover, she embraces Arizona’s beauty and indigenous cuisine.
Northern Arizona’s Mountain Living Magazine, January 2022
Written by Gail G. Collins
On September 11, 1899, equipped with a couple of sheepskin volumes of Webster’s International Dictionary, Northern Arizona Normal School opened its doors to 23 students, who sought certification to teach in the Arizona Territory.
Today, Northern Arizona University counts 25,000 students on its rolls across its original campus, satellite sites and online learning, and its mission grows.
The university expanded its learning opportunities with the opening of 1899 Bar & Grill in 2011, named in honor of the school’s founding year. Housed in the historic North Union Hall, it enshrines a legacy of history and education within modern prospects.
With fitting execution, 1899 Bar & Grill has followed through on its motto, “high altitude, no attitude,” winning this year’s top spots as Best Overall Restaurant and Wait Staff in addition to placing for Best Wine List and Fine Dining. The full list of the 2021 Best of Flag winners will be released online and in the annual winner’s magazine on Sunday, Dec. 19.
Those are high marks, worthy of the care, consideration and oversight that translate into delicious dining.
Utilizing international flair, the culinary crew at 1899 developed a menu promoting bold flavors in handcrafted dishes. The kitchen is scratch from the aioli to the ice cream to the sausage, and then, artistically plated.
But 1899 is more than an elegant, retail venue with global cuisine; it is an integrated product of NAU’s Hotel and Restaurant Management Program. While the staff is not comprised exclusively of program students, the living-learning lab offers business career experience with some yummy benefits, like a meal provided daily to each employee, regardless of how many days they work in a week. That hits the spot. Moreover, a position at the front or back of the house instills accountability, responsibility and hard work as the best training for life in general.
Northern Arizona’s Mountain Living Magazine, December 2021
Photos and Story by Gail G. Collins
Mining is a risky and challenging occupation. It also becomes the lifeblood of towns or regions creating legacy employment. In the 1200s, Cornwall England’s men mined tin, and their wives and mothers fed them well. They packed lunchboxes with a meat and vegetable pastry — called a pasty (pah-stee) — crimping the edges to seal it. The nourishing handholds contained a savory and sweet filling on either end with an initial to mark the difference. The miners were covered in arsenic, so the crimped edge provided a safe handle and was discarded afterward, but not wasted. Those edges kept the “knockers” or ghosts of the mines away.
Growing up in Saltash Cornwall, Dean Thomas consumed pasties five days a week, and on Fridays, his Nan (grandmother) indulged him. Pasties are filling and portable, so have retained their appeal. That said, some things can be improved upon, and Thomas set about doing so in 2005.
With formal culinary training and a decade of U.S. experience, he opened the Cornish Pasty Co. in 2005. Showcasing the classic pasty, the Oggie, he found success from the start. Thomas grew the menu for choice-loving Americans, expanding the brand with five Phoenix-area locations along with restaurants in Flagstaff, Las Vegas and Boston.
The brand champions consistent, superior ingredients and employee-to-partnership careers. Ryan Hays is the Flagstaff example. With an industry background, he began working for Thomas 11 years ago, advancing from server to manager to owner. Workers learn the ropes, respect the brand and are rewarded with company investment.
“Longtime employees keep up the pride and values in prepping the food, and that quality translates to customers,” said Hays of the Flagstaff shop, which opened in 2017.
Word-of-mouth advertising garners local trust and regulars, who Hays credits with keeping the lights on. Name recognition aids the tourist trade and a good measure of hospitality industry referrals.
The scratch kitchen makes dressings, soups, gravies, pastry and bread daily. Meats are roasted in-house.
“The only things in our freezer are ice cream and peas,” Hays joked.
Northern Arizona’s Mountain Living Magazine, November 2021
Written by Gail G. Collins
Consider French cuisine — rich butter and cream seduces us.
Yet, one can’t help but admire the trim figures of the fashionable French, who dine on it. It might seem contradictory until we examine their habits.
First, there is the lack of snacks. Grazing like un lapin (a rabbit) is discouraged, even for children, and eating while moving — grabbing a burger at a drive-through and the theatrics to pull off the consumption — is strictly non non. Also, though flaky croissants beckon, they are not a daily indulgence.
The larger meal is lunch, enjoyed at a leisurely pace, balanced with a light, late supper. Occasional fine dining is savored in courses with companionable lingering, and portions are half of America’s platters. Desserts contain has less sugar — perhaps even yogurt or cheese — but fats fulfill the satiation factor and flavor. So, while the French invented culinary techniques, such as poaching, flambéing, and braising, their appreciative habits are as understated and tailored as the Dior label.
Such are the aims of Forêt FLG’s owner-chef, Sam Greenhalgh. Free-range eggs, European butter and 18-month-cured jambon are the French framework of his recipes.
“There is room in this town to offer a healthy, fresh, bright breakfast,” he said, adding, “Diners can finish their portion and feel satisfied, not need a nap.”
His business partner and mother, Natasha Greenhalgh, always knew they would open something together. Located in the former Stronghold Coffee Café just off Beaver Street, the space caters to breakfast and lunch. Greenhalgh was welcomed by the neighborly competition, who appreciate another choice for eggs and coffee.
Refreshing the café in the historic Anderson Feed Building was a family affair. Greenhalgh’s uncle and father contributed long days, muscle and woodshop skills for a soft opening in early August. Preserving the character with painted concrete flooring, butcher block counters, art and greenery provide a pared back, light-filled locale. Smooth, upbeat vocals welcome guests.
“We don’t compromise on quality, but we won’t outprice locals,” Greenhalgh said. “A college student can come in a get a burrito and coffee without breaking the bank.”
Northern Arizona’s Mountain Living Magazine, October 2021
Photos and Story by Gail G. Collins
A sandwich — it’s a simple, portable handhold with all the necessary ingredients for a meal buttressed by bread. In other words, it’s the perfect luncheon invention. In fact, it was the brainchild of John Montagu, the 4th Ear of Sandwich, who crafted the phenomenon in order to eat and remain at the gaming table. The splendid creation bears his title.
There is an art to assembling this veritable feast between crusts. Bread is the canvas. It is also where art becomes architecture. Whether one prefers rustic ciabatta or a granary slice, the bread should be substantial, not sloppy — a foundation upon which to build. Spreading a condiment provides a barrier to mushiness or adds moisture. Next, cheese imparts strength as well as sharp, nutty or velvety appeal. Meat often showcases, and greens cap it off. The British Sandwich Association — now, there’s an organization worth its salt and pepper — actually crowns champion sandwich makers annually at the Sammies Awards.
Premium ingredients differentiate and drive customers to their favorite deli for the real deal. Aspen Deli utilizes Boar’s Head meats and cheeses to handcraft sandwiches on Village Baker breads, kitted out with homemade sides. Situated across from city hall in downtown Flagstaff, they draw a steady fan base with a casual approach and novel options.
“We mix it up to keep regulars coming in,” said co-owner Carlos Turrieta. His goals are, “Making people happy—their smiles—and exceeding their expectations.”
Northern Arizona’s Mountain Living Magazine, September 2021
Story and photos by Gail G. Collins
In Thai culture, meals are a social occasion, and dishes are enjoyed family style — the more, the merrier. There aren’t courses, but choices from many categories served together. These include a variety of colorful stir-fries and fragrant curries, plus soup and pineapple or mango for dessert. A mix of sweet, salty, sour and spicy elements creates a satisfying supper.
Each October in Thailand, a vegetarian festival takes place over 10 days in tribute to Taoist belief barring meat consumption or harming animals in order to refine minds and bodies. The event fosters rich traditions and spiritual practices, but also challenges celebrants, clad in white for purity, to free the soul of wrong and cleanse the body as acts of devotion.
Memory of this joyful celebration pushed Chada Tirakul to fulfill her dream and open Red Curry Vegan Kitchen, her second Thai restaurant in Flagstaff.
“This was a beautiful time in Phuket, and personally, I eat vegan two to three times a week, but in September and October, I am a solid vegan,” she said.
The earnest business graduate grew up cooking with her father for family gatherings and worked as a student in a Thai restaurant, knowing down deep that one day she would open a restaurant of her own.
Tirakul ran herself ragged in the early years to make a success of Dara Thai before she trained up the next generation to take over the reins. After ventures in Taos and Santa Fe, her committed partner, Sasiya Stoneburger, joined her in launching Red Curry in early 2014, the first vegan eatery in Flagstaff. The aim of bringing authentic Thai food as vibrant, vegan fare “… whisk(s) you away to the streets and markets of Phuket,” just as Tirakul hoped.
Northern Arizona’s Mountain Living Magazine, June 20, 2021
Written by Gail G. Collins
Georgette Quintero has consistently looked for creative solutions. When opportunities arose—like her daughter attending Northern Arizona University, finding space to store supplies for her food truck business or securing a commercial space during the pandemic while other businesses struggled—Quintero found a way forward.
“I go the extra mile, think outside the box and always ask the question, ‘What is the next step?’” she said.
As owner of Alejandro’s Mexican Food, the newest eatery on Heritage Square in Flagstaff, Quintero thrives on change. And as a family, they are in it together. College initiated their move from Phoenix to Flagstaff; everyone came with her daughter, Quintero said simply. Her children, Alejandro and Ariana, are adults now and work in the business, while high-schooler Joey helps out.
Alejandro’s Mexican Food opened softly in April with much maneuvering behind the scenes. COVID-19 made it complicated, but was not an excuse. Quintero had been searching for retail space for months, hoping to buy, and lease negotiations took time. With situations strained in 2020, landlords gave breaks to current tenants to hang on, but there were no concessions for new ventures coming in behind them.
The shift from Italian restaurant to Mexican cantina was straightforward and practical with a full kitchen and stylish seating in place from the previous tenant.
“It was already turn-key down to the colors,” Quintero said. “Green, white and red—the Italian flag has the same color blocks as the Mexican flag.”
Alejandro’s, named for her oldest son, began as a food truck in the fall of 2017. Reputation increased the reach to two trucks, based on a solid selection of burritos and street tacos with handcrafted fillings. Nachos, quesadillas and carne asada, which continues to earn raves, rounded out her recipe for a successful business model.
Running a food truck is much harder than operating in a fixed location, according to Quintero.
“There is only so much electricity, water and sufficient space to store food,” she said. “We needed to expand and grow.”
Gaining the café at Coconino Community College gave her a dedicated kitchen for the first time. Still, from the start, the plan was always to open a brick and mortar restaurant. What sets Alejandro’s apart is the striving for continuous improvement, making menu upgrades regularly.
“The recipes evolve because I’m tweaking them over time at 9 or 10 at night after we close—it’s hard on my weight,” she said with a laugh.
Each night, Quintero plays food critic, sampling a dish as it is presented to customers with a beverage. Then, the brainstorming on ingredients or garnish or… Recently, fried ice cream was the project. It begins with a taste goal, a list of ingredients and decisions—cornflake or bread shell? Such assessments stimulate Quintero.
The new sit down, upscale presentation of familiar fare includes signature carne asada, plated as steak with rice, beans and a garnish of spider-sliced peppers. House burros, chimichangas, tacos or tostados are stuffed with a choice of carne asada, carnitas or pollo, and come fully loaded with extras, like guacamole, plus rice and beans. The trendy birria taco is sweet, sour, spicy and savory slow-cooked beef.
Ceviche is the Mexican answer to sushi with shrimp marinated in lime juice plus cucumber, tomato, onion, cilantro and queso fresco—a lively, summer choice. More seafood and oysters will expand customer options.
The flan is a distinct recipe of smooth custard, strawberries, chocolate sauce and fresh whipped cream. It’s almost too lovely to eat, but too marvelous to miss. Or be a kid again and order ice cream with a churro.
Handmade beverages offer quality, such as horchata, a traditional rice-based drink, sweetened and shot through with cinnamon. Agua de Jamaica is a tart and refreshing tea of hibiscus flowers. Agua frescas chase away thirst, but a liquor license will bring additional alternatives to Alejandro’s. The michelada, made with light beer, like Tecate or Modelo, and mixed with tomato juice, lime and Worcestershire is bloody Maria, the perfect pick for brunch.
Alejandro’s is open for a filling, budget breakfast, lunch and dinner every day, except Monday, from 10 a.m. to 8 p.m. Like the proprietor, it’s a flourishing phenomenon.
Quintero’s business card lists all of the hats she wears: Owner, Marketer, Head Chef, Baker. She is nothing if not determined. Plus, during the pandemic when school was closed, her food truck fed any child who could not afford a meal.
“We work hard; we are nonstop soldiers,” she said. “We are transitioning to a restaurant—please, be patient with us, and it will be fantastic.”
On a trip to Uruguay, I strolled the streets of Montevideo
and followed my nose to a late dinner. Through the glass of a classy restaurant,
their parrilla tempted other passers-by.
Flames licked up the oven’s sides, with wood piled nearby to feed a bank of
glowing coals. Racks of ribs, chorizo, chicken, and of course, beef slowly
cooked on the enormous grill. The server suggested a local bottle of Tanat to
accompany a sample platter of meats. Grass-fed beef, never touched by fire, is
uniquely flavorful. Even in this fine setting, barbecue, or asado, is the
choice of discerning diners.
Latin
America stretches from Mexico’s northern border to Argentina, where the gaucho
grill originated. Hospitality and warmth are the peoples’ hallmark and extend
to their sensual dancing and zesty cuisine. Drawing on European influences from
Spain and Portugal, and infused with wider inspiration, diverse and colorful
recipes emerged. Bright, bold tastes result from fresh ingredients, like
cilantro, lime, poblano peppers, and sazón, a traditional
seasoning of annatto, garlic, cumin, coriander, black pepper and oregano. In
2017, Technomic’s Flavor report found that 68 percent
of American diners rate Mexican food as their second favorite cuisine. The
versatility of flavors satisfies the adventurous with empanadas, ceviche and
tamales.
Such experiences drove owners Paul and
Laura Moir to open Criollo in 2009. “We loved Latin food,” he said. “Laura had
broadly traveled Latin America, and our family regularly went to Guadalajara.
Criollo was unique for Flagstaff at the time.”
The menu began
with tapas, but evolved following customer tastes. The dishes change
seasonally, but items, like bacon nachos and taco plates, are firmly fixed per
customer feedback. The couple even courted over nachos, confessed Moir, making
them a staple in which the owners enjoy seeing other people indulge.
The Happy Hour menu
has expanded to 15-20 choices, offering quality food at bargain prices. Six
street tacos top the list. The fish taco—beer-battered catfish with a zippy ancho
crema and cabbage— leads, but order a sampler to include the al
pastor—slow-cooked pork shoulder with pineapple guajillo, clove and cinnamon, plus
cilantro crema—and a chorizo cauliflower taco with pickled red onion, aioli and
guacamole. Queso? Of courso. Especially delicious is the fundido with Oaxacan
and jack cheeses layered with caramelized onion and poblano pepper, garlic
confit and black beans. The hour is happier with a classic margarita or a
choice of revolving flavors, like prickly pear or guava. Think tropical with a
Pineapple Express, mixing mescal with juice, green chartreuse, lime, blood
orange bitters and agave—summertime, anytime.
To reassess their
aims, Moir and staff recently explored anew what “criollo” means. Literally, it
refers to a person of true Spanish descent from Central America. For Moir, it
extends to the pride and far reach of influences, such as the Caribbean or
Peru’s Asian impacts, through migration.
Executive chef
Jay Felton increased the vegetable dishes on the menu—for example, snap peas
and soy flavors are pulled from Peru. He runs a scratch kitchen of sauces,
dressings, chorizo and more. Tortillas are local as is the produce from
McClendon Farms. The protein is supplied via Moir’s butchery, Proper Meats +
Provisions, which aims to act as a wholesale supplier, giving diners all the
more reason to try the steak plate.
The skirt steak
is charred and tender atop smoked potatoes with a chimichurri sauce of garlic,
oregano and cilantro, plus roasted corn salad and blistered shishito peppers
for hearty plate of tastes. No less indulgent is the barbacoa flauta, stuffed
with chuck beef braised with onion, oregano and apple cider vinegar with potato,
fresh aioli coleslaw and smashed avocado.
Close out the
meal with a Basque-style churro, sandwiching horchata ice cream and rolled in
cocoa nibs for a creamy, passionate, Latin nibble.
Keeping things
lively for chefs and clients this year, Moir introduced the Burger Battle. For
eight Sundays, two chefs went head-to-head, crafting their best burgers. Guests
voted for their favorite and raised money for a charity of the winner’s
choosing.
“Everyone in the
industry is so busy running around with their hair on fire,” said Moir. “This
presented a great opportunity and a good cause for them.”
In the end, diner
loyalty builds successes, like Criollo.
“We are downtown, urban, local and casual fun in the center of it all,” said Moir. “We’re 10 years in, and we keep getting better.” NAMLM
Northern Arizona’s Mountain Living
Magazine, September 2019
Written by Gail G.
Collins
In the last dozen years, Old Town Cottonwood has moved in a
pointed direction with economic development. Branding itself as the Heart of
Arizona Wine Country in 2014, a revitalized Main Street boasts tasting rooms,
supporting nearly 25 wineries along the Verde Valley Wine Trail. The riparian
environment and climate of mild winters, low humidity and
limited annual rainfall provide the perfect place for grape growing. But
one cannot survive on wine alone—even award-winning bottles. Ancillary business
boomed alongside this to provide hotel rooms, gift shops, tours, and of course,
eateries.
In January 2017, amidst a rare snowstorm, Colt 804 Grill
warmly opened its doors and welcomed guests with Southern hospitality and
platters of smoked meats, guaranteed to melt any reticence of desire for lip-smacking
barbecue on Main Street.
“We moved to
Cottonwood to be near family and created a restaurant that treats clients like
friends in a homey atmosphere,” explained owner Brenda Clouston. “We kept it
casual with a walk-up concept to offer better pricing on a quality meal.”
Colt is a family affair with staff that builds
relationships, working as a team with minimal turnover. The ambience is cowboy
chic, borrowing from Brenda’s professional interior design skills. She created
the spotted cattle hide pub stools and husband Bob with son Carson, a welder by
trade, built the double-wide smoker. Bob’s father crafted the bar, with inlays
of walnut, alder and rosewood.
Large portions of good food at affordable prices spurred
steady growth for Colt over the years. Additionally, the smokehouse caters
three or four events a week. Simply choose from the a la carte menu.
“Everything can be customized and beautifully packaged for pick-up
or delivery for groups,” said Carson, who manages Colt. He added with a wink, “They’re
large portions—we tend to overcook.”
It’s definitely a custom kitchen, too. “Everything, except
the onion rings, sweet potato fries and buns, are scratch made—the rubs, the
sauces, you name it.”
Nothing is ever frozen, and the beef is ground fresh daily,
mixed with pork belly for a juicy burger.
“It’s a taste explosion,” said Brenda. The price for an
8-ounce single patty is $5.95, which is served on an eggy Brioche bun with
salad toppings, a fat, homemade pickle and a slather of zippy Colt sauce.
The turkey sandwich features a thick, smoked slice of breast
with hearty Applewood bacon, lettuce, tomato, pickle and a swipe of fresh mayo.
Tacos of smoked chicken are served on fresh, double corn tortillas with cheese,
avocado, Baja sauce and fresh pico de gallo—messy goodness.
All
meats are slow-smoked over white oak for a clean taste. The enormous smoker,
which weighs nearly 3,000 pounds, turns out 200 pounds of brisket, 12 racks of
ribs, 20 chickens and six turkey breasts daily. That, in addition to 10 trays
of bacon and four gallons of beans, while smoking enormous pans of cornbread plus
macaroni and cheese alongside any bar additives, such as oranges.
After more than 10 hours, the brisket is fork tender. An
order of baby-back ribs counts a full dozen, and the turkey sausage is lean and
crumbly with the bite of fennel. Can’t decide on what to try first? Order the
platter with a sampling of ribs, pulled pork, brisket, smoked turkey and brat
sausage. Douse the meats in any of seven house-made sauces available. They range
from subtly sweet Kansas City to Desert Heat with jalapeno and molasses to Maui
Wowie with sweet onion, tequila and bacon.
Sometimes, customers proffer advice. A customer passed on
his grandmother’s handwritten list of 14 ingredients for the mac ‘n cheese. The
kitchen added further magic to hone a mature, complex, smoky pasta dish. It exudes
a richness that might add a notch to your belt. For the final frontier, enjoy a
simple cookie, big enough to share, bulging with goodies like oats and
chocolate chips.
Stop
in for a hearty start to your day. The eggs Benedict come in various forms,
including the Black Angus with a slab of brisket and spicy Santa Fe sauce. The
Vaquero omelet is stuffed with brisket and grilled poblano and red peppers,
onions and pepper jack cheese. Both come with a steer-load of brisket hash.
Still, what’s a grill without a bar? Colt serves a bevy of
bourbons, educational whiskey flights and craft cocktails to a host of
regulars.
“It’ a wonderful element, pulling world-renowned bottles
plus new and interesting small-batch products,” said Carson.
Pull up a stool and stay awhile. NAMLM
Located:
804 N. Main St., Cottonwood. Hours: Breakfast Thursday-Mondays from 8
-10. 30 a.m. and daily for dining from 11 a.m.-9 p.m.
Northern Arizona’s
Mountain Living Magazine, August 2019
By Gail G. Collins
Flagstaff has been a crossroads since its inception. It’s no
wonder that offering a bed as well as food and drink emerged as its enduring
trade. To meet the growing needs of travelers, Hotel Monte Vista was built,
opening on New Year’s Day in 1927. Funded by prosperous area leaders, including
author Zane Grey, the 73-room hotel was originally dubbed the Community Hotel
before the longstanding name change to Monte Vista, meaning “mountain view.” As
one of the oldest continually operated hotels in Flagstaff, it is listed on the
National Register of Historic Places, and the current proprietor, Jimmy Craven,
celebrated 25 years of ownership in May.
Included in this legacy property on the corner of San
Francisco Street and Aspen Avenue are Rendezvous and Lotus Lounge, located in
what was once the town’s third post office. Its evolution continues as a Pan-Asian
restaurant and bar.
Genie Kuester enjoyed a longtime love of the hotel,
blossoming into oversight as general manager for Lotus Lounge.
“It’s a great place to work, and I love the hotel’s history,”
she said.
The
feel is urban Asian with mod, fun accents like cheerful lanterns and maneki-neko figures, lucky Japanese
waving cats. Contrasting a flat black backdrop with gleaming white tile
accents, the second-level loft overlooks a U-shaped main bar with overall seating
for 177 guests.
“Come in for a quick meal or drink stop or head upstairs for
date night and stay awhile,” said Kuester. Twinkle lights lead the way. Curated
local art revolves monthly for ongoing visual appeal.
Lotus Lounge opened late in 2017 and built a cohesive core
of staff quickly. The hours expanded to lunch in April and can service a
turnover crowd with bento box-style choices or linger over sashimi and wine.
Weekly specials keep it fresh.
For lunch, a burger or salad is a staple. The Lotus Lunch
Burger is made with Kobe Beef, miso mayo, cream cheese, tempura sweet potato,
serrano peppers and butter lettuce on a toasted, buttery bun and served with
steak fries or signature Hawaiian macaroni salad, rife with chopped veg. The
good luck salad showcases chiffonade cabbage, zucchini, carrot, peppers and
fennel with arugula and butter lettuce plus udon noodles. Tossed in
tamarind-yuzu (Asian citrus) vinaigrette, the plate is scattered with wonton
crisps and chicken or fried tofu. Bright flavors and textures earned the salad
a promotion from menu special to standard.
Dietary options are indulged. In fact, the miso soup is
vegetarian for simplicity, and rice noodles meet gluten-free needs.
“We have our finger on the vegetarian and vegan populace,”
said Kuester. “We try hard to say, ‘Yes,’ to our guests.”
The overall menu covers Thai, Japanese and Chinese cuisine
plus sushi. Honolulu Fish Company delivers fresh product twice weekly while
Massachusetts’ Island Creek Oysters have been voted hands-down best by Lotus
guests.
“There are no compromises on quality,” said Kuester.
Javier Cortes and his brother, Eddie, run the sushi program.
The tiger roll is wildly popular with spicy tuna, avocado, cucumber and
sprouts, topped with salmon, shaved lemon, red tobiko roe (flying fish), black
sesame and tataki sauce—a sweet, soy, ginger, garlic blend. The roll zings with
vibrant color and tartness. The chupacabra roll binds salmon, cucumber and
avocado, topped with tuna, green onion, white and black sesame plus fragrant
eel sauce.
The plate lunch specials mix it up, like beef stir-fry with
gyoza (pork wontons), salad and house dessert, such as lively lychee sorbet.
As a sister to Rendezvous, Lotus Lounge builds on her
reputation for classy cocktails and infused spirits while discovering new
tastes. With 10 beers on tap and a full complement of Asian-branded liquors,
it’s not just about sake. Try a flight of ½-ounce pours of gin, vodka, whisky
or sake to explore high-end possibilities within an affordable price structure.
Among the rum-forward cocktails, try the subtly sweet
Moonrise Mai Tai. Unique is the avocado smash, blended with Blanco tequila, avocado,
lime, serrano and simple syrup for creamy, green refreshment in a tipsy glass.
Community is huge for Lotus Lounge, participating in many fundraising
events, such as Wine & Dine in the Pines, Palette to Palate, Feast for
Flagstaff and more with enduring devotion to Victim Witness Services.
In the end, Lotus Lounge delights in gaining new
ground. They are expanding into the
previous Pato Thai space and growing team skills.
“We educate about our fish, liquor, wines and sushi to build
confidence in staff to pass on to clients,” said Kuester. NAMLM
