Spring has not only sprung across the Valley but also hopped its way into local restaurants—and with it comes bright, bold dishes and drinks that look as good as they taste.
If you’re seeking to colorize your culinary experience, do not miss the Sashimi Chef's Selection ($38 and up) at Roka Akor (RokaAkor.com). The dish features a selection of exceptionally colorful fish sourced from across the globe and arranged atop crushed ice with floral garnishes, which results in a head-turning presentation.
Koibito Poke (KoibitoPoke.com) also offers several seafood dishes with sensational color. For example, its Tuna Trio Bowl ($15.49) features a dynamic trio of tunas with sweet chili lime sauce, pickled red chili, cilantro, jalapeño, lime, edamame, cucumber, red onion, pineapple, and masago.
Bluewater Grill (BluewaterGrill.com) has a lusciously red Lobster Roll ($28), which is served hot and buttered or as a chilled salad.
Beyond the sea, chefs are looking to the garden for inspiration this season. J&G Steakhouse (JGSteakhouseScottsdale.com) just launched an oh-so-green Sweet Pea Soup ($11) with Parmesan foam and house-made croutons, for example.
And Diego Pops (DiegoPops.com)? They have Fruta Con Chile ($6), offered with a variety of sliced seasonal fruits and vegetables—watermelon, jicama, cucumber, and pineapple—paired with homemade chamoy, a condiment made from dehydrated fruit, chili powder, salt, sugar, and a little citrus juice. To top it off, the cup is sprinkled with a red chili blend seasoning.
Comfort foods can be colorful, too! Mowry & Cotton (MowryAndCotton.com) has Buttermilk Buns ($9) sitting piping hot on a butcher block with a bevy of pink and green pickled vegetables, as well as seasonal jam and duck fat butter, and topped with lavender-pickled blueberries and dried corn.
And, Hearth ’61 (MountainShadows.com) is now featuring Two Wash Ranch Chicken Roulade ($37) that is poached, bathed in ice, deep-fried, and then served with eye-popping purple and yellow cauliflower, as well as greens.
And then there are the cocktails.
The Italian Daughter (TheItalianDaughter.com) has a fiery orange dream in its Venetian Spritz ($14), a twist on an Aperol Spritz.
Moving from orange to red, the Jale Berry ($18) at Fat Ox (ILoveFatOx.com) is a blast of Bauchant Orange Liqueur, lime juice, blackberry puree, jalapeño, and Tequila Corrido Blanco.
For a punch of pink, head to Hash Kitchen (HashKitchen.com) for The Whitney ($14), which features Pink Whitney Vodka, lemonade, lime High Noon, and passion fruit.
The Mexicano (TheMexicano.com) goes for an ultra-blue hue with La Sirena ($13). It is made with Corazon Blanco Tequila, Cava, fresh lime juice, coconut, and Blue Curacao.
Blue Clover Distillery (BlueCloverDistillery.com) transitions from blue to pale indigo, bordering on purple, with its Lucky Lady ($13). It combines Blue Clover Distilled Gin, wildflower honey liqueur, and Crème de Violette.
For a fully lilac-colored libation, head over to The Sicilian Butcher (TheSicilianButcher.com) for the aptly named Violette ($12), featuring hibiscus liqueur, aromatized wine, apricot liqueur, and acai bitters.
Crust Simply Italian (CrustRestaurants.com) and The Genuine (TheGenuineAZ.com) both go green with their spring offerings. Crust’s Cucumber Basil Martini ($12) glows neon when held up to the light and features Greenmark Vodka infused with cucumber and basil, as well as elderflower liqueur. At The Genuine, they have The Monk ($14), made with AZ Commerce Gin, Midori, Yellow Chartreuse, and a mind-numbingly delicious honey reduction.
And at Campo Italian (CampoItalian.com), the most popular drink on the menu since its debut has been the fluorescent yellow Limoncello Margarita ($14), made with homemade limoncello, Olmeca Altos Tequila, and fresh lemon juice.
Finally, there are even two-toned options available now thanks to hot spots like Toro Latin Rum Bar (ScottsdalePrincess.com). At Toro, enjoy a combination bright-red and pale-yellow libation thanks to the Empress of the West Sour ($16), which features Suntory Toki Whisky, almond liqueur, pinot noir, crème de cacao chocolate-flavored liqueur, and Mayan coconut rim.
