Citizen Public House
7111 E 5th Avenue Ste E
Scottsdale, AZ 85251
Organized by: Jen and Don Westhafer
This month, the Double D’s were treated to a new experience. We gave up our control to the chef and let him surprise us with the manifestation of his tasty imagination. We experienced our culinary adventure at the Citizen Public House restaurant in downtown Scottsdale with the assistance of the amazing Gina who made us feel so welcomed. The restaurant, which calls itself a contemporary upscale pub had a very modern and fun yet relaxing atmosphere. Amy (not short for Amanda) provided us with amazing service as we traveled through our courses with coordinating wine parings one by one.
Chef Bernie Kantak spared no imagination when he created a menu especially for our group. First we started with pan seared scallops, corn grits, cola gastrique and snow pea greens. These scallops had an amazing flavor and were huge! A clear favorite for the scallop lovers in the group and paired with a 2008 Heitz Cellars Chardonnay, St. Helena, Napa Valley, California.
Second we savored peppercorn pork belly with cherry mostarda, rapini (also called broccoli rabe) and chevre (french for goat cheese). The pork belly was extremely tender and was able to produce audible sounds of pleasure from some of our table. The dish was partnered with a 2008 Delas Syrah/Grenache, ‘Saint-Espirit’, Cotes-du-Rhone, France.
Next we enjoyed coffee short ribs, that literally fell of the bone they were so tender, with “not your childhood” toasted gorgonzola mac-n-cheese, and blueberry-cumin compote. A little bit heavier than the other dishes but not light on flavor, this dish received rave reviews. The blueberry-cumin compote was a surprising choice that did not disappoint and the whole dish was paired with a 2004 Casa Silva Cabernet sauvignon/Carmenere, ‘Quinta Generacion’, Colchagua Valley, Chile.
Finally, we ended the adventureland for our tastebuds with a challah-fig bread pudding, praline, and cinnamon ice cream which produced even more audible sounds from some of the group as they believed they were entering a figurative heaven. The pairing of Gonzalez Byass Pedro Ximenez sherry, ‘Nectar’, Jerez de la Frontera, Spain was a little overly sweet with the pudding and even more so by itself, but the desert was still delicious and had a little something for everyone.
This was a first for the Double D’s and one to be remembered for the great service, atmosphere, and scrumptious cuisine.