Tucson's Wine Brothers has closed!

I was looking forward to some wine tasting a few weekends ago so my husband and I headed over to Wine Brother's to see what they had. Unfortunately there was a big sign on the door saying that they had closed, or should I say "shut down". I found out from a bartender at Bluefin that the owners of Wine Brothers didn't pay their rent. Looks like everyone is falling on hard times!

Review of Tucson's Blue Point Restaurant

I'm WAY behind on my food blogs, but I've been out eating a lot so I promise I'm going to spend more time blogging my food experiences over the next few weeks.

Last Wednesday night a girlfriend and I decided to head out to La Encantada to do a little shopping and grab a bite to eat. Whenever I dine at La Encantada I usually go to North Restaurant, but I eat there so much and I've already done a review for them and it's always great so I figured I better try something else. Blue Point in located in the upper east end of La Encantada across from North, and I've enjoyed dinner or drinks there before because of the fun location and atmosphere. Blue Point specializes in seafood and steaks, but they also have an array of other specialties on their menu. They have a really neat bar area with quite a bit of space and TV's for those that can't go out for fear of missing a sporting event. Still it's a classy bar area that's inviting and relaxing. The bar at Blue Point does get busy on Friday and Saturday nights just like the other restaurant bars at La Encantada because the location is a real "hot spot" for the hip crowd. Blue Point has a great drink and wine selection; prices are pretty reasonable across the board and they specialize in martinis so they have some great concoctions to try.

On past visits to Blue Point I've had some great food and some average food, but for the sake of time I'll focus on discussing this specific visit. When we entered the restaurant on Wednesday night we were surprised to find the place packed. I mean standing room only at 6pm in the middle of the week. I didn't bother to make a reservation because I've never needed one when dining during the week, so this crowd really surprised me. The hostess then explained that Blue Point was celebrating their fifth anniversary and providing free drinks and appetizers to guests until 7pm. I was handed a certificate to receive $25 off my next lunch at Blue Point. Yes, I did say $25 off; there's no minimum purchase and I just need to use it by February 8th. Not a bad deal! No wonder the place looked like a singles bar during happy hour! I'd never seen so many people standing in line waiting for their free shrimp cocktail as they checked out the opposite sex. Blue Point is a classy restaurant so this night was an exception. Anyway, I didn't feel like mingling in the bar so we sat down in the dining area for dinner. The waiter greeted us by explaining that in honor of the restaurant's anniversary we could get free drinks, which I thought meant house wine and beer. I was surprised to find that we could order any drink from the bar and it would be free, which was great because Blue Point has some really good wines by the glass. So my friend and I took advantage. I must remember that Wednesday January 16th is Blue Point's anniversary and that I should be there next year for the free stuff!

After reviewing the dinner menu I decided that I would start with the Pecan, Pear and Bleu Cheese salad, which I've had before and always loved. It's mixed greens with candies pecans, crumbled bleu cheese and sliced pear with dried cranberries and a lite cider vinaigrette. It's a bit sweet but usually small so it's not too much before dinner. On this night I was shocked when the salad came out and was about four times it's normal size. I'm not sure if the cooks were being generous because of the anniversary thing or if they just didn't care about food waste; either way my friend and I got to split it and still had left overs which was great.

Ever since Blue Point opened they've had this great dish that I always recommend to others because it's so wonderful. It's one of those foods you just can't forget because it's comforting and delicious and makes you think of mom's cooking. The Seafood Mac and Cheese is that dish; it's cork screw pasta, shrimp and lobster that's baked in a rich, creamy mascarpone sauce and topped with some Creole spices and baked cheese. Originally it was baked in the oven until the cheese on top was golden brown and bubbly. In my opinion it used to be the best food in the world; it's been awhile since I've had it and something has changed that's not good. This time the mac and cheese tasted like it came from a box; the sauce was thin and flavorless and there were barely any shrimp or lobster to be found. It was just spooned into a bowl and was hardly warm. It was devastating! Needless to say I will never recommend this dish again. It seems that too many good restaurants change their menus/ingredients due to food/labor costs over time and they lose what makes them special. Oh well.....

My friend decided to order the fish and chips, which made me happy because I love fried fish and I figured I could snack off her plate. The fish is tempura fried cod that's served with french fries, a small side of cole slaw, cocktail and tarter sauce. The fish looked great when it came out; perfectly fried to a crispy golden brown. Unfortunately Blue Point's fish and chips suffers from the same problem that plagues many other fish and chips dinners; lack of seasoning in the batter. Don't get me wrong, the batter was cooked to a perfect state of crispiness, but it had no seasoning what so ever so it tasted pretty bland. I'm not one that likes to season my food with salt, so it your one that doesn't mind throwing some extra salt on your food I would highly recommend the dish because seasoning is it's only flaw.

I guess I was a little disappointed with my dinner that night because I was really looking forward to enjoying the mac and cheese; but I'll know better then to order it next time. Blue Point still has a great selection of fresh fish and steaks which is a much healthier route anyway. Next time I'll visit for lunch when it's not so busy and I can enjoy their crab cake sandwich. I enjoyed it the last time I had so I'll give it another try.

Blue Point is open for lunch and dinner Monday thru Sunday. Dress is "Foothills casual", and if you're going for dinner on the weekend I would suggest making a reservation.

North Italian Restaurant; a personal favorite that always delivers

One of my favorite places to dine in Tucson will always be NoRTH restaurant in La Encantada shopping center. Serving contemporary Italian in an open dining area that overlooks the city lights, NoRTH has got quite a reputation and following. It is the "hot spot" for those living the in Foothills, and has an urban feel that attracts those looking to "be seen". NoRTH serves both lunch and dinner, and prices are reasonable, with lunches ranging between $7 to $15 and dinners ranging from $12 to $30. Dress is casual, but I would say "Foothills casual" which means many of the people dining there are dressed to impress. If you plan on visiting on the weekend I would advise making a reservation as it can get very busy, particularly the bar area which seems to be the local after work favorite for the young business professionals in the area. When we visit NoRTH we enjoy sitting at the bar as seating there is open to the interior and exterior of the restaurant, making it a great place to pull up a chair and just people watch. They have a great wine selection as well as a martini menu and everything else you can think of. The dining room is beautiful but the tables are placed close together so be prepared to learn everything you ever wanted to know about those sitting next to you. The noise level is loud most of the time so it might not be the greatest place to dine if you're planning on an intimate conversation. Now to the food....

Unfortunately I tend to stick with those foods I really enjoy and never experience the full menu, but at NoRTH I have ventured out and found I like pretty much everything. I almost always start with the Spinach salad, which is sprinkled with goat cheese and tossed in a Pancetta vinaigrette. I was really lost when there was a national recall on spinach this last Spring and I couldn't get my Spinach salad! If I'm not in the mood for the salad I will get the Calamari, which is served on a bed of Arugula that's been tossed in a lemon vinaigrette. It's incredible, that's all I can say. For those afternoons when we're eating light my husband and I will split a pizza, and I have to say they are about the best in town. The crust is very thin and slightly crisp, and North has some unusual combinations that are pretty incredible. If I'm really hungry then I have the difficult decision of choosing between the Chicken Parmigiana and the Short Rib "Osso Buco". The chicken, a huge moist breast that's served golden brown and slightly crispy, is topped off with fresh tomato marinara and mozzarella, and few butter rigatoni to accent. Every time I've had the chicken it's been incredible. The Short Rib "Osso Buco" is my comfort food; I feel guilty and peaceful every time I take a bite. And the white polenta that is served with this dish is the perfect compliment to the rich and slightly tangy sauce. If I'm feeling healthy I get the Salmon with roasted squash and sweet onions, which is delicious, but I'm partial to my comfort food. Deserts....well I have trouble getting to that course most of the time. They have the standards such as Tiramisu, Cheesecake and Creme Brulee. The few items I've had have been mediocre, but I'm VERY picky when it comes to dessert. You just got to try everything and see what you like.

Everyone I have referred to NoRTH has had a great experience. It's a lively and chic atmosphere that consistently provides great food and service. If you live in Tucson or are just visiting, I recommend stopping by NoRTH and checking it out. Who knows who you might see!

Favorite Sweet and Spicy Meatballs

Another item that everyone seems to LOVE is my husband's sweet and spicy meatballs. They are extremely simple to make but everyone seems so impressed whenever we make them that I thought I'd throw the recipe out here.

Sweet and Spicy Meatballs

1 bag frozen meatballs (we get them at Costco because they are the only frozen meatballs that taste like real meat). You can make your own meatballs if you like.

1 large jar grape jelly

1 bottle Heinz Chili sauce

To make the sauce you just mix equal parts grape jelly and chili sauce and cook the heck out of it. Simmer the sauce on the stove for a few ( 3-4) hours on a low heat, stirring occasionally so the sauce doesn't stick. Thaw frozen meatballs out and then we throw them into the crock pot and cook until hot inside, then add the sauce. They're perfect for cocktail parties!

One of my favorite holiday recipes; Peppermint Cheesecake

Sorry I haven't blogged in awhile. I have been enjoying the holiday season by eating and drinking too much, so I will have a few more restaurant reviews after the New Year. In the next few days I thought I would post some favorite holiday recipes, loved by myself as well as all our friends we've shared them with. First up...Peppermint Cheesecake!

I always thought cheesecake was too difficult to make, but my husband has always enjoyed making them so I kind of got into it. Cheesecake can be intimidating if you've never made one, but once you've got one under your belt it's a cinch. A couple of years ago we found a great recipe for Peppermint Cheesecake in the Arizona Daily Star, and when we made it everyone fell in love with it. I've got to say it's one of my favorites!

Peppermint Swirl Cheesecake

Crust

24 regular mint chocolate sandwich cookies (like mint Oreos)

3 Tablespoons unsalted butter

Filing

4 8oz packages of cream cheese, room temperature

1 cup sugar

4 large eggs

1/4 cup half-and-half

1 teaspoon vanilla extract

1 teaspoon peppermint extract

A few drops of red food coloring

1/3 cup 1-inch-diameter hard red and white striped peppermint candies, crushed

Topping

1 1/2 cups sour cream

3 Tablespoons sugar

1/2 teaspoon vanilla extract

1/4 teaspoon peppermint extract

Additional peppermint candies or miniature candy canes

For crust : Wrap outside of 9-inch-diameter spring form pan with aluminum foil. Grind cookies in food processor. Cut butter into pieces, add and process to blend. Press mixture firmly into bottom of pan. Refrigerate crust while preparing filing.

For filing: Preheat oven to 350 degrees. Beat cream cheese in large bowl until smooth. Add sugar and beat until well blended. Add eggs one at a time, beating until blended after each egg is added. Beat in half-and-half, then vanilla and peppermint extracts.

Transfer 1 1/2 cups of filling to a separate bowl. Add red food coloring to tint it pink. Set aside.

Stir in crushed peppermint candies into remaining filling. Pour into crust. Drop the pink filling by large spoonfuls on top of the cheesecake. Cut through with a knife several times to swirl.

Bake cheesecake until filling is still slightly jiggly in the center but edges are puffed and set, about 50 minutes. Transfer to a rack and cool 10 minutes. Maintain over temperature.

Now there are two ways to finish up this cheesecake. The recipe calls for the sour cream topping, which is very good. For this topping: Stir sour cream, sugar and extracts in small bowl to blend. Pour mixture over hot cheesecake, covering completely. Return cheesecake to oven and bake until top begins to set, about 8 minutes. Transfer to rack and cool completely. Cover and refrigerate overnight. Using a small knife cut around the sides of the spring form pan to loosen the cake. Remove the pan sides.

We also like to cool the cheesecake and rather then add the sour cream topping we add whipped cream just before serving. Either way, it's great. Before serving add extra peppermint candy for accent. If you add the decorative candy too early it will bleed into the cheesecake; still tastes good but not as pretty!

Vote for Tucson's next Iron Chef Challenger

Tucson is having it's very own Iron Chef competition in January at the Desert Diamond Casino! Join in on the fun by helping to select the challenger who will face off against last years champion, Chef Albert Hall.

I'm asking everyone to vote for Marc Coleman, who's actually the Executive Chef at St Joseph's hospital in Tucson. He's incredibly talented at making his hospital's food the best in town, and you can put him up against any restaurant chef any day of the week. Who would have thought that hospital food could taste great; I've heard many a patient say his food is the best they've ever tasted!

You can read all about Marc as well as the other Iron Chef nominees by visiting the bio page for January's Iron Chef competition. Don't forget to vote for Marc!

Two new Chick-fil-A open in Tucson today

Tucson opened it's first two Chick-fil-A's today and it seems that fans were camping out overnight to be the first in line and in the city to get their favorite chicken sandwich. Actually they were camping out because the first hundred patrons of the new restaurants received 52 combo meal coupons, one for each week of the year! The new Chick-fil-A's on Broadway and on Oracle Road took over buildings that were previously occupied by Krispy Creme doughnuts.

I personally don't understand the following that Chick-fil-A has; there was one located in the food court of my hometown mall when I was a teenager and the sandwiches reminded me of those served in my high school cafeteria. But, I do understand what it's like to absolutely love a food so much that you'll stand in line for two hours to satisfy a long standing craving (can you say Double Double animal style?) When In-N-Out Burger opened in Phoenix several years ago I made my husband drive me up only to wait in line for two hours to get my food that I had to enjoy in my car because there was nowhere to sit inside the restaurant. Made a mess of my car but it was worth it!