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Hidden inside this unassuming, rock n’ roll themed restaurant is a wild card: chef-owner Jeff Flancer, a graduate of the renowned Culinary Institute of America. The menu might be filled with “Happy-Tizers,” sandwiches, hamburgers, pizza, and pasta, but that doesn’t mean it’s plain, boring, or predictable. Starters include Bad to the Boneless Wings as well as bruschetta with breaded goat cheese, marinated Roma tomatoes, and balsamic vinegar. The pizzas have a similar dichotomy: on one end of the spectrum you’ll find It’s Bitchin’ topped with pepperoni, mushroom, sausage, fresh basil, and garlic-marinated tomatoes, on the other Getting Figgy With It topped with dried figs, basil pesto, goat cheese, caramelized onions, prosciutto, and balsamic glaze. There’s even something for locavores in the prickly pear marinated chicken breast, served with a Caesar salad or as a sandwich slathered with green chile mayonnaise, and the prickly pear lemonade spiked with vodka. And if you need a fancy party platter with green chile mushroom phyllo pockets and smoked salmon with artichoke hearts and cream cheese, Flancer’s Café in Gilbert and Mesa will make that too.
Your "Seven-Layer Neapolitan, Reese's Pieces, and Tangerine Slices" dessert creation may currently be a family favorite, but how 'bout seeing it on a restaurant menu for one year -- with your name -- ... More »
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