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In Phoenix we decided to go a bit off the path and check out the Tuck Shop. This restaurant is located in outside neighborhood of Phoenix and we definitely were a little confused when driving down blocks of homes. The Tuck Shop just sort of pops up on you and looks like it could be a large home. But don’t let outside appearances fool you, the inside was cool and sleek and the food was no joke.
I was there with three other people and so we were able to try a bunch of appetizers. Our waiter was the type I always hope for, friendly and with great depth of knowledge of all the dishes on the menu. Based on his recommendations we ordered the cheese curds, the grilled baguette with roasted garlic, the roasted brussel sprouts, and the piece de resistance the stuffed Medjool dates. All of these appetizers were awesome! The baguette literally came with an entire garlic bulb in olive oil and was incredible. The garlic was roasted to perfection and spread like butter over the toasted bread. The brussel sprouts were also really delicious, they were lightly charred and caramelized with a delicious white wine and mustard glaze. The nice addition were the crushed almonds, they brought additional crunch and texture to the dish.
Without a doubt though, the best appetizer was the recommended dish from Best Food Ever on the Travel Channel. The stuffed Medjool dates were filled with a combination of chorizo and gruyere chesse and cooked to a sweet finish. The sweetness of the date was balanced by the spicy chorizo and the cheese made the entire dish creamy and long lasting on the palette. These dates were the best things I ate that night and possibly the best dish I have tried in Phoenix to date. Check out some pictures:
After our appetizers I moved on to my dinner order. Unfortunately, they did not have the recommended fontina stuffed meatloaf so I went with two other options. First, the Times Mac & Cheese with crispy prosciutto, breadcrumbs, and oh yeah, the up-charge of $4 for some lobstah! Not just lobster, lobstah…hipsters. The mac and cheese was creamy with al dente pasta. The prosciutto added the needed salt to the dish and well, yeah there was lobster. Cooked well and really tasty but I’m not entirely sure I’m sold on the combo. I know that the trend is out there to make this down home dish high class but I think you can make it decadent without adding lobster. But this is coming from the guy who had a caviar mix-in for his mashed potato bar at his wedding, so who am I to judge.
My last dish was the big recommendation from our waiter, the Pine AZ skirt steak. Those who know me well know that I am a sucker for shirts steak and mashed potatoes. Skirt steak was one of my favorite mom cooked dishes so I am a good judge. This steak was rubbed with a dry rub and then cooked in its own juices. It arrived super tender to the point where a knife was almost unneeded. Topping the steak were sauteed mushrooms that added a nice earthiness to the dish. Along side the steak were creamy parmesan mashed potatoes which added some needed salt to the entree. Each individual piece of this dish worked well individually and combined and I was more then happy to try them each way. This was a great recommendation by our server and even though I had so much before it, I had no problem cleaning my plate.
The Tuck Shop was a great choice for our dinner that night even if it was a bit of a trek from our hotel. Next time I am in Phoenix I will go back again and I recommend that you check it out too. Great service, nice decor, and good food made for a memorable dinner.
Overall Review: 7/10
Take a look at the Tuck Shop here