What do you do when you seek out a local restaurant for dinner, just looking for somewhere close by that you haven’t been to and you arrive to find an expensive prix fixe menu as their only option? Well if you’re the Snyder family, you just go with it! Mind you, this is the Sunday after Thanksgiving when food has already been the central theme of our trip and we might have been ok with just a cup of soup and a salad!
We found ourselves at this quaint, extremely charming restaurant called Cafe Monarch in downtown Scottsdale. Had we done more research, (I was tired…) we may have learned that it is one of the most highly touted restaurants in the area and one seldom gets in without a reservation. Here we are, under-dressed, with no reservation, but delightfully greeted at the door with a bit of hesitation; the staff surely wondering if we are prepared for a dining experience such as this. Ha! They didn’t know who they were dealing with…
I will outline our meal and tell you all about the details of the exquisite menu that we selected from. However, I would be remiss if I didn’t begin by telling you that it was one of the most incredible meals I have ever had with nary a miss on any dish. The service was also exemplary as one would expect from this level of fine dining.
Our meal began with a Roasted Cauliflower Soup – white truffle oil, crispy prosciutto and Gruyere grissini. Some chefs balk at the continued use of truffle oil. I haven’t jumped on that bandwagon as I still love the truffle flavor and if it is done right – as this surely was, it offers a hint of flavor that elevates the dish ever so delicately! In any case, I have already re-created this soup at home and if I do say so myself, it was a great imitation.
Our next course was an Autumn Salad – local micro salad mix, charred brussels sprouts, candied applewood bacon, toasted pepitas, couscous, poblano, heirloom baby tomatoes, dried currants, crispy corn, Calabrian chili-garlic confit and a basil buttermilk dressing. Wow, all of that in this little salad. Each bite, an explosion of flavor with such an interesting mix of ingredients and a unique composition. Yep, loved it!
Next up; Anson Mills Shrimp & Grits – persimmon chutney, roasted pasilla peppers, and micro cilantro. A little sweet, a little hot, a little creamy – I like it a lot!
My main was their Cast Iron Seared Filet Mignon – Niman Ranch USDA prime beef, sunchoke puree, sautéed haricot verts, wild mushroom medley, charred cipollini onion, roasted fingerling potatoes, banyuls-beef jus emulsion. Ok, first of all, I think I get kudos because I am actually familiar with all of these ingredients – even the Banyuls which I love made as an aged red wine vinegar! Love sunchokes. And love the fact that this filet mignon was cooked ever so perfectly with the execution of each and every vegetable or sauce, done with exact precision.
It’s not over yet! Ok, so did I say something about being ok with just soup & salad for dinner? Well since we’ve gone this far – why stop now? Suggested as the best in the house was their Rum Cake – pecan butterscotch, vanilla bean gelato and chantilly creme. Yes, it was as good as it looks, minus the shadows in my photo. A great end to a magnificent meal. One might think this is a once in a lifetime experience, and for many that might be what it is. However, for me, I can’t wait to get back and try their new season’s menu!