Tipping

When the bill arrived after lunch in a casual, sit-down Mexican restaurant, I noticed the “tip amount” help printed at the bottom of the receipt.

I’d never seen it before, so I tweeted out “Terrific or Tacky?” The responses that flurried back were roughly split 50/50.

Some thought it was helpful, acknowledging a lack of math skills or as a reminder of more important things, like paying attention to you guests.

@RellaBellaK I like it, but then, I’m terrible at math

@ericeatsout I actually like it. A tactful reminder that 15% isn’t acceptable these days, and that most servers deserve a healthy tip

@jwillensky I like it. Convenient, and nice to focus on dining companions instead of math.

Others thought it tactless — even offensive.

@Dinnersforayear tacky. very tacky

@ttolmachoff tacky

@TheLargWhiteMan I’ve always found it unnecessary. #ijustusemynoggin

And still others were ambivalent — and funny.

@andrewkfromaz tacky but kinda handy at the same time. I guess it’s like a fanny pack.

It struck me as funny, too. How many people go to the trouble to calculate the tip to an exact amount, with no rounding?

On the same trip, I encountered another restaurant, this time a brewpub, that printed the “convenience” math.

What is the right amount to tip, anyway?

Everyone has their own idea of how much to tip, so I’m not going to tell you how to tip. That’s your decision, based on your experience.

I once got a $100 tip on a $50 tab from a couple oil men celebrating a strike over burgers and brews.

Another time I got one penny from a group of snooty women, one of whom I “accidentally” spilled a drink down her back. (Ladies, please don’t insult your server until after you’ve been served.)

In the end, it’s up to the server to give good service. It’s up to management to schedule appropriately so that servers can give good service.

And finally, it’s up to the diner to grade the service in the form of a tip.

12 Sep Strategies for Arizona Restaurant Week 2010

Put on your eatin’ pants. It looks like 114 Phoenix restaurants and 43 Tucson restaurants are participating inArizona Restaurant Week, September 18-26.

The participating restaurants have put together three or four-course prix fixe menus, some with extras thrown in, priced at $29 or $39, excluding tax, tip and beverages (unless noted otherwise). If you’re headed to Tucson, eight of the 43 restaurants are offering $19++ menus.

Given that Restaurant Week is dinner-only, you have nine dining opportunities. How will you spend them?

We’ve scanned through the Phoenix list and have come up with a few strategies:

(click on the restaurant name to look at the Arizona Restaurant Week menu)

History Buffs

Photo © ericeatsout.com

Let’s say you’re in the mood for a side of Arizona history thrown in with your meal. You’ll want to check out Durant’s, the venerable old-school, clubby restaurant that opened in 1950. Even older than Durant’s, Stockyards(opened in 1947) is “Arizona’s Original Steakhouse.” Or you might try Avantiif classic Italian sounds more your style. Opened in 1974, Avanti is still owned by the two original partners from Sorrento, Italy. Even though El Chorro Lodge is sporting new owners and a $$$$ makeover, El Chorro grandly takes its place in Arizona history — it first opened as a lodge and dining room in 1937. And yes, the older-than-old-school relish tray and famous sticky buns are part of their prix fixe menu. (All $29++)

Fun & Funky

You think old-school is old news and you want high energy! Fun! Buzz, baby! Head to Cowboy Ciao, because even with wacky menu names like “pig & puddin,” the chow is seriously delicious. Eye-candy hangout Culinary Dropoutis another option, and the slackers are even throwing in a wine cooler. Or try tapas new comer Iruña (from a been-around chef) for a little Spanish olé flavor in a hip setting — at least the menu isn’t the predictable steak/chicken/veg. (All $29++)

Stealth Health

Photo © FRC

Restaurant Week can wreck havoc on your good diet intentions, but it won’t if you hit up these restaurants. Calistro California Bistro ($29++) even has some gluten-free options as does True Food Kitchen ($29++), and TFK is tossing in a hummus starter, too. Ko’sin ($29++) at Wild Horse Pass has the local veggies down pat, and we’re even putting Roka Akor ($39++) in this stealth health group because they’ve got butterfish tataki and grilled salmon on the menu.

Chef Groupie

It’s no secret we have rock-star chefs in this valley, and three of the hottest chefs are serving up foodie dream menus for restaurant week: Josh Hebert at Posh Restaurant (the ORIGINAL improvisational chef; $39++); inked Chris Curtiss at noca Restaurant ($29++), and Aaron Chamberlin at St. Francis ($29++). We’re including the original *hot* chef — Mark Tarbell — on this list, too. (If you don’t remember when Tarbell was the hottest chef in town, perhaps you should stick to the Fun & Funky category.)  Tarbell’s ($29++) simple menu only includes one choice for each course, but his butterscotch tart with caramelized pancetta might be worth the trip alone.

Final Thoughts

We would have recommended FnB, Renegade Canteen or Christopher’s Crush, but all three are conspicuously absent this year. Maybe that’s a statement in and of itself.

Also, if you’re hoping to snag a glass of wine included with the price of the meal, you might want to consider 5th & Wine ($29++) or recent “Best Comfort Food” winner Cafe ZuZu ($29++), but, oddly, Cheuvront’s Wine Bar doesn’t include vino. Really? Go figure. In all, 27 of the 114 Phoenix restaurants are throwing in a glass of vino with the deal.

Lastly, if you’re seeking value above and beyond the great deals all of these restaurants are putting forth, you might want to consider one of the resort restaurants on the list, like Bourbon Steak (Fairmont Scottsdale), BLT Steak(Camelback Inn), Deseo (Westin Kierland), Lon’s (Hermosa Inn), Prado (Intercontinental Montelucia) or Talevera(Four Seasons). It’s near impossible to eat at these resorts for less than $40 on a regular night with just two courses. (All $39++ with the exception of Deseo, $29++)

Regardless of your ultimate strategy, you’ll want to make a reservation as the ones we’ve listed are likely to fill up fast.

And remember to be a good diner, too. Don’t ask for substitutions (you can do it, just this once) and tip well.

So, put some elastic in your eatin’ pants and let the feasting begin.

The House at Secret Garden

It’s easy to lose count of how many new restaurants in the Phoenix area have opened this year — easily a dozen or more.

One flew under the radar until just a few weeks ago, and now The House at Secret Garden, set in a 1929 historical mansion near South Mountain Park, is one of the most anticipated openings of the year.

The House has an old, Spanish colonial feel but the menu is decidedly up to date with a fresh, local slant — not surprising given the restaurant owners’ backgrounds.

Pat Christofolo (Santa Barbara Catering and The Farm Kitchen at South Mountain) and her son Dustin are behind the restaurant, which will open for lunch and dinner Monday through Saturday beginning this Wednesday.

Happy Hour runs 5:00 to 6:30 p.m. Monday through Friday, and the restaurant also features al fresco dining on the patio.

The barn on the property is getting an interior make-over, too, and will be called The Urban Bar.

It’s just for special events at the moment, but plans are to turn it into a lounge, serving cocktails and appetizers.

The modern American menu reads like a who’s who of local farmers and ranchers, with McClendon’s Select, Power Ranches, Fossil Creek Creamery and Black Mesa Ranch making appearances on the farm-to-fork menu.

For starters, there is a fresh take on “scampi” that seems more bread salad-like to me, with grilled focaccia, seasonal vegetables and crumbled goat cheese ($9).

Find entrees like jumbo shrimp and grits with bacon, and sweet corn and serrano sauces ($15), and lemon grilled chicken with rosemary, mint, feta and mashed potatoes ($15).

There is a seasonal, handmade pasta, (first up is parpadelle with local sausages, cherry tomatoes, basil and shaved Pecorino, $15), and an “Americana Style” pasta carbonara ($13) with crisped pancetta and smoked cheddar.

Saving room for dessert could be challenging, but then again, maybe not — desserts are designed and baked by longtime valley pastry chef Tracy Dempsey of Tracy Dempsey Originals.

Tracy worked for Pat at Santa Barbara Catering 15 years ago in between her teaching stints at ASU, and she says it was Pat who encouraged her to attend culinary school.

“It’s still a bit shocking to remember making sugar cookies with Dustin when he was just a kid, and to think now he’s going to be running his own kitchen and restaurant,” Tracy says.

She’s crafted an American contemporary dessert menu to compliment the modern fare at The House, including a chocolate cloud cake with fleur de sel caramel sauce.

“I’m keeping the desserts simple and familiar with a few of my twists,” she says.

“You won’t see the numerous accompaniments that I’ve been known to put on a plate. I want to keep it clean and simple. I think this will best reflect Dustin’s style of cooking, too. I really try to create desserts that reflect my chef’s style.”

Puddin’ and pie seems to illustrate her point.  A miniature pecan pie is accompanied by sweet potato pudding topped with Tracy’s signature toasted coconut house made marshmallows.

So do the simple ricotta fritters with Queen Creek Olive Mill fig and balsamic syrup, and a small selection of Tracy’s original ice creams and cookies.

The secret is out: doors open Wednesday, October 27.

photos: The House at Secret Garden

The House at Secret Garden (website under construction)
2501 East Baseline Road, Phoenix
602-243-8539

BBQ Chef Courts Vegetarians

Chef Bryan Dooley of Bryan’s Black Mountain Barbecue is a thoughtful guy. In the midst of smoking hundreds of pounds of beef, pork and chicken, he thinks about vegetarians.

“I think about vegetables the way a vegetarian restaurant does,” he says. “To me, vegetables shouldn’t be an afterthought.”

True, and that’s why I named his vegetarian “pulled” spaghetti squash sandwich one of the best sandwiches (meat or otherwise) in the January 2010 issue of PHOENIX Magazine.

Make no mistake, Bryan’s BBQ is a meat lovers haven, but Dooley always has something up his chef’s coat sleeve for those who eschew meat. Besides the pulled squash sandwich that’s on the menu year-round, Dooley offers seasonal items, often geared toward the non-meat eaters.

This past summer, he whipped up a juicy heirloom tomato sandwich and this fall, he dazzled diners with a fried artichoke po’ boy.

He’s tinkering in the kitchen again, thinking about what to offer his vegetarian friends this spring.

And he’s come up with something creative, incredibly tasty, and yet, a tad on the quirky side.

He calls it Veg-A-Pickle-Pie.

Veg-A-Pickle-Pie? I snickered when he first told me the name, but then I tasted it, and while it has a funny name, there’s nothing silly about the layers of flavor Dooley’s packed into his vegetable pie.

So what is it, exactly?

It’s a savory pie with a natural sweetness that comes from two root vegetables roasted to coax out the inherent sugars. He layers a pie crust with pureed roasted sweet potatoes spiked with chipotle.

Next, he sprinkles chopped, pickled green beans over the sweet potatoes. He experimented with spinach, but he’s leaning toward the pickled green beans. On top of the green beans, he layers a roasted beet and herb puree, and then he bakes it.

The kicker — what makes the flavors pop — is the topping of dill pickles.

“I made the pie and thought, yeah, this is nice, but then I put the pickles on it and said YEAH, that’s it,” he says.

I know what you’re thinking. Pickles? I thought the same thing until I tasted it with and without the pickles. The dilly vinegar really heightens the flavor of the beets.

Still, homey dill pickle slices on this gorgeous pie? Dooley likes the funky look of a crinkle-cut pickle covered pie, but I asked him, “why not julienne (matchstick) the pickles to dress it up a bit?” After all, he has a plume of lemon-pepper vinaigrette dressed watercress sitting on the side.

“I like the kinda Route 66 look of the down home pickle slices,” he says.

To humor me, he juliennes the pickle slices, and admits that it’s easier to get a taste of pickle with every bite of the pie.

Even though Dooley is a trained chef with years of high-end resort cooking under his belt, he considers himself, at heart, a simple BBQ guy.

OK, but what simple BBQ guy dreams up olive-studded coleslaw and root beer marinated apple rings with pink peppercorns?

Or, a roasted beet and sweet potato pie with dill pickles?

The verdict?

I’d order it — and I’m not a vegetarian. Of course, I’d order it with a side of the toothy pork ribs or the tender beef brisket that put Bryan’s BBQ on the must-eat Valley dining map.

Dooley’s still tinkering with the recipe, and hasn’t decided if this will be his spring Vegetarian special or not (there are some logistics to work out), but one thing is for sure:

The guy loves to play in the kitchen, and while he’s stoking the pecan wood fire in his smoker full of meat, he’s dreaming of delicious ways to bring vegetarians to his table.

So what do you think? Would you order the Veg-A-Pickle Pie?