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Haute Cuisine

When the Presentation is as Enticing as the Food ...

Chef Fabrice's Beef Wellington

Tender filet mignon, wrapped in rich mushroom duxelles and buttery puff pastry. At Cuisine & Wine Bistro, 4991 S. Alma School Road;

Misoyaki Marinated King Salmon

Misoyaki marinated king salmon with Szechuan broccolini, fried rice, and sizzling shoyu vinaigrette. At Sea & Smoke Mesquite Seafood Grill, 2475 W. Queen Creek Road;

Braised Rabbit & Ha:l Gnocchi

Rabbit rillettes, compressed squash, squash seed gremolata, and pepita cream. At Kai at Sheraton Grand at Wild Horse Pass, 5594 W. Wild Horse Pass Blvd., Phoenix;

Crispy Chicken and Waffles

Buttermilk brined chicken, maple bacon jam, and whipped honey butter. At Prime, A Shula's Steak House, Wild Horse Pass, 5040 Wild Horse Pass Blvd.;

Seafood Pan Roast
Maine lobster, Alaskan king crab, Chilean sea bass, clams, mussels, shrimp, scallops, shishito pepper, Parmesan risotto, and Calabrian chili butter. At High Tide at the Steelyard, 5045 S. Gilbert Road, Chandler;

  • Photo by Rochelle Perez

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