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Coppa's entrées are as rustic and charming as the eatery's mismatched chairs and "farmhouse glam" accessories.Local mushrooms foraged from Flagstaff forests accent crustless quiche or seasonal dishes like juniper-scented wild boar with ricotta and acorn squash puree.Still, the jalapeño macaroni and cheese might be the most unique item on the menu.The indulgent dish is topped with duck leg confit, mustard crumbs and truffle oil.Konefal has an excellent handle on the classics, skillfully adulterating shepherd's pie with creamy polenta and jazzing up butternut squash with coffee.Meanwhile, pastry chef Fioravanti's desserts are exceptional – rich and decadent without the twitch-inducing sweetness of American recreations.
In 2012, this longtime Flagstaff fine-dining favorite was recognized by Open as one of the nation's 100 best restaurants, joining fellow Arizona honorees Kai, Binkley's and Shin Bay. Chef Frank Branham excels at continental cuisine with subtle Southwestern influences, charming diners with dreamy concoctions like house-made ravioli filled with forest mushrooms, onions and goat cheese, served in a sweet marsala cream sauce.
Owners Paul and Laura Moir continue the global food tour with a wild mushroom risotto showcasing tender, earthy Italian black truffles, toothsome asparagus, Parmigiano-Reggiano and arugula.
The steak frites has a Southwest twist: It's topped with chimichurri and chili butter.
The menu at Tinderbox Kitchen changes seasonally but maintains a focus on "redefined" American comfort food.
The oh-so-tender New York strip steak masters that divine ratio of blackened char to juicy interior rareness, and is served with pungent horseradish mashers and broccolini.