This place has the pedigree and expectations that come from Claudio Uriciuoli and his time at Noca and his apprenticeship with Nancy Silverton. A very simple setting and concept executed at a high level by one of the best craftsmen in the Valley. The 'Must Try'- The menu board varies but is always good
Pasta. The gluten laden sauce sopping staple that has satisfied humanity since the days of Confucius. But the Italians deserve special recognition for taking advantage of Marco Polo's travels and elevating the noodle to new heights. Think it's all just spaghetti and penne? Read this link first and get back to us in a minute.
What typically makes pasta so universally loved is its simplicity and versatility. In the right hands it can be made in minutes and it truly accentuates whatever it is mixed with, whether it is something from the garden or the nearby sea. While most pasta shines in these humble farm fresh settings there are some moments that require something truly rich and decadent.
And when that moment calls we suggest the uovo raviolo.
A peak at the beginnings of this blissful dish
You want something memorable? Try this on for size. Let's start with hand made ravioli that oozes out a creamy orange yolk. That's just the first step, the pasta is also joined by ricotta cheese & spinach. Had enough? Well now it gets real with thinly shaved white truffle and parmigiano. Top it off with some sea salt and freshly ground pepper for good measure. Yes this dish was originally invented for an Italian royal.
Ok, let's bring it back home to Phoenix.
The version offered at EVO
You are probably asking yourself where you can sample such sumptuous dish? The Olive Garden? Not quite yet, my never ending breadstick loving friend. Back in the day your best bet was Noca. With that option gone we direct you to the good folks at EVO in Old Town Scottsdale. We have Chef Peter DeRuvo to thank for this. He brought this dish over from his days at Davanti Enoteca and his time spent in Tuscany.
While not quite as rich as the original from the San Domenico in the old country this holds up well. The super expensive truffles have been substituted for a more sensible but equally tasty portion of bacon. A little ironic don't you think?
The raviolo is destination eating at it's best. It truly is pasta elevated. We are surprised that more spots around Phoenix don't offer this. In the mean time make a beeline to EVO.
Slightly smaller menu then the local "betos" type spot that you find in every town but with items that are about a half star above those offerings. The kind of place you frequent after a night out with the guys.
The 'Must Try'- The Carne Asada fries are pretty novel
Yes it sort of has the ambiance of a low grade frat house with a menu that appeals to the same crowd but that's alright because these sandwiches are top notch. Factor in the very personable service and you have one more place in the East Valley worth visiting. The 'Must Try"- The most complete Cheesesteak in Phoenix.
Great creative menu, good execution, and some of the best Benedict in town. It also offers some of the heaviest meals you will eat before 10am so we recommend to not eat here prior to any important meetings or events. The 'Must Try'- Pancakes are good but we give the edge to the Benedict
Greeted by some of the better chips and salsa in the area and followed up with a menu of solidly executed classics. One tip though, Mole is only served on Tuesdays and Weekends They also do some great things with pork and green sauce. The 'Must Try'- Make the effort for the Mole
Some of the best BBQ I've had but the wait, location, and inconvenience of the whole experience really test your commitment to those slow cooked meats. Still, the closest you will get to the Austin gold standard of Franklin's. True culinary artists.
The 'Must Try'- Screw it, you've been waiting in line forever...order a bit of everything