MAY 2017 18 | FRONTDOORSMEDIA .COM DC Ranch Marketplace is home to this modern pub. Their lunch, dinner and weekend brunch menus are filled with modern twists on American pub fare. There is a great list of shareables, including deviled eggs with Tabasco, drunken mussels (cooked in Kiltlifter Ale) and brussels sprouts cooked with bacon, garlic and horseradish. The MSK burger is loaded with smoked onions, roasted poblano, cheese and bacon - yum! And there’s something for everyone – vegan gnocchi with smoked squash, lobster rolls with house-made aioli and a Saltine-crusted fish and chips. The brunch menu offers 10 different eggs benedict, or “bennys”. The restaurant hosts monthly fun and tasty pairing dinners and the April version with Southern Glazer’s Wine and Spirits was a blast. Stop by after your next hike or golf outing in the North Scottsdale area! - Andrea Tyler Evans MARKET STREET KITCHEN DC Ranch After a couple hours walking around the Tempe Festival for the Arts, I was on the lookout for a place to sit, have a beer and a snack… and to use the restroom. That’s when the impressive beer silo of Pedal Haus seemed to call to me. The brewpub’s vibe was felt immediately. It’s arranged like a bunch of little parties. Folding chairs private rooms, tables under the silo. Well-placed TVs. Plus there’s beer. I went with the Kolsch, which Pedal Haus says, correctly, is a “very refreshing beer” that “uses both lager and ale fermentation traditions to keep true to this style originating in Cologne, Germany.” It was perfect for someone weary from walking, thirsting for a light brew. To go with it, I ordered a Bavarian Pretzel. I don’t typically reach for bready products but temptation won (and it was the one thing I knew my daughter would share with me). The hot pretzel with the Kolsch beer cheese, stone ground mustard and barley malt maple butter options was the perfect mid-afternoon snack. I will venture back soon to this Mill St. communal gem. - Mike Saucier PEDAL HAUS Tempe Mill Avenue Photo Credit: Mike Saucier {where we ate this month} KITCHEN DOORS Photo Credit: Joanie Simon

MAY 2017 FRONTDOORSMEDIA .COM | 19 ARIZONA RESTAURANT WEEK S P R I N G S I N T O A D E C A D E O F D I N I N G As Arizona Restaurant Week approaches its tenth anniversary, Valley “foodies” have a lot to look forward to. Arizona Restaurant Week’s 2017 spring events begin on May 19 and continue through May 28, and boast some of the Valley’s favorite dining destinations, such as Vincent on Camelback and Little Cleo’s Seafood Legend, as participants. As Arizona’s dining scene has grown, so has its restaurant week, with more options than ever before, said Arizona Restaurant Association President & CEO Steve Chucri. “I used to joke that in Arizona you have two food options,” said Chucri. “Mexican food, or a different kind of Mexican food. Today, you have lots of options and all these dif - ferent cuisines.” This year, Chucri anticipates 160 restau - rants participating in the restaurant week festivities, several of which will be debuting never-before-tasted menu items. “Now restaurants create specific dishes for Arizona Restaurant Week, which is really heartwarming and exciting,” he said. So what can you do to make the most of this 10-day eating extravaganza? According to Chucri: make a reservation, visit the Arizona Restaurant Week website and make it a family affair. The website is as information-packed as ever, with menus, food allergy designa - tions and much more. Plus, it’s the number one source for the latest information, with restaurants and dishes being added every day – even throughout restaurant week. Arizona Restaurant Week isn’t just for the adults either. Chucri encourages families to incorporate the events into their quality time. “Sometimes it’s tough to have family time around the dinner table with two parents working and kids having sports and differ - ent activities,” he said. “But there’s no bet - ter way to have family time than through Arizona Restaurant Week.” - Jamie Killin