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Star chef Douglas Rodriguez has made an international name for himself with his Nuevo Latin American cuisine, and now he's in our humble town. Everything is stunning, such as ceviche with Spanish and Asian influences, arepas (griddled corn cakes) with caviar and quail egg, and plantain-crusted halibut with sliced banana, sautéed spinach, bacon and cherry tomato.
Are you the kind of person who rushes home from the grocery store to eat a tiny nibble of every single thing you bought? It's okay; I'm like that too. If you are, you might think a tasting event fea... More »
The hook was a good one: the opportunity to hang out with a dozen of the nation's favorite celebrity chefs and purchase autographed copies of their cookbooks. Yet really, the only truly big name in attendance at the recent Scottsdale League of... More »
This may very well be the best food I've ever eaten. Deseo serves up a passionate and lively dining experience like no other in Arizona. Showcasing imaginative Latin-influenced cuisine—think ceviches, empanadas, and grilled meats with chimichurri sauces to name just a few—Deseo’s menu features a distinctive and skillfully blended combination of flavors to create dishes that are bold and intriguing.
Once you get a taste for ceviche, you'll find that it's as habit-forming as sushi. Although this fish isn't quite raw, you see -- it's gently marinated in citrus juice for a little extra zing. And Deseo's got the most creative ceviche in town, thanks to the wizardry of chef Douglas Rodriguez (a James Beard Award winner considered by many to be the inventor of "Nuevo Latino" cuisine), who developed the menu. Deseo offers nine different spins on ceviche, including ahi tuna with candied... More »
The credit begins with Douglas Rodriguez, celebrity chef from back East, and father of the unique cuisine now known as Nuevo Latino. He's the big name behind Latin-influenced Deseo. But the award goes to Deseo's actual chef de cuisine, Mark Dow, who is flawlessly crafting Rodriguez's recipes and bringing brand-new excitement to the Valley's dining scene. We rarely see arepas locally, and never like this, the Cuban corn cakes lavish with raw quail egg, caviar and crème... More »
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