>> AND NOW AN ARIZONA PBS ORIGINAL PRODUCTION.

♪♪ >> "CHECK, PLEASE!

ARIZONA,S MADE POSSIBLE BY WHITFILL NURSERY, PROUD TO SUPPORT ARIZONA PBS, A VALLEY TRADIN SINCE 1946.

OVER 200ACRES OF ARIZONA GRN TREES, CITRUS AND PALMS COMPLETE CUSTOM DESIGN AND INSTALLATION, AND WHITFILL NURSERY STILL DOES THE DIGG.

WHITFILLNURSERY.COM.

>> IRONWOOD CANCER AND RESEH CENTER.

PROVIDING PERSONALIZED RESEH OPTIONS THROUGH GENETIC TESG AND COUNSELING.

FOCUSING ON EMOTIONAL, PHYSL AND SOCIAL SUPPORT.

OUTSMARTING CANCER ONE PATIT AT A TIME.

>> FINDING A LOCAL DENTIST N BE DIFFICULT, FROM BASIC CLEANINGS AND FILLINGS TO COSMETIC PROCEDURES, EVEN IMPLANTS, BESTDENTALCAREAZ.. CAN MAKE FINDING A DENTIST IN YOUR NEIGHBORHOOD SIMPLE.

MORE INFORMATION AT BESTDENTALCAREAZ.COM.

>> LAWNS BY LES, A FAMILY OD BUSINESS SERVING H.O.A.s AND COMMERCIAL CLIENTS FOR 30 YEARS, WHILE WORKING TO IMPE THE LOCAL COMMUNITY.

PROUD TO SUPPORT 8, ARIZONA PBS.

MORE INFORMATION AT LAWNSBYLES.COM.

♪ >> I'M CHEF MARK TARBELL AND WELCOME TO "CHECK, PLEASE!

ARIZONA," THE SHOW WHERE PEE DINE AND THEN DISH.

THIS IS HOW IT WORKS.

WE ASK THREE GUESTS TO RECOMMEND THEIR FAVORITE RESTAURANTS.

THEY GO TO EACH ONE, EAT, DRINK, SEPARATELY, OF COURS, AND THEN JOIN US HERE TO SHE THEIR DINING EXPERIENCES.

MEET HEATHER THORTON, SHE'SA MARKING MANAGER FROM PHOENI, WOULD JUST RETURNED FROM PA. SHE SAYS ALTHOUGH THE FOOD N PARIS WAS FABULOUS, SHE FOUA PERFECT PLACE TO DINE.

IT'S A SMALL NEIGHBORHOOD RESTAURANT THAT'S A BIT CLOR TO HOME.

AND NEXT, ALICIA KRUSE, A SUPPLIER MANAGER AND NATIVE ARIZONAN WHO LIVES IN CHAND.

HER FIND, A BAR AND GRILL TT ALICIA SAYS IS ALL ABOUT FRIENDLY SERVICE AND FRESH FISH.

AND UP FIRST, SONIA BOVIO, A PUBLIC RELATIONS CONSULTANTD A VEGAN.

SHE SAYS HER RESTAURANT IS A UNIQUE ALTERNATIVE FOR BOTH VEGANS AND OMNIVORES.

IT'S FRESH MINT AND YOU WILL FIND IT ON NORTH SCOTTSDALE ROAD NORTH OF EAST THUNDERBD ROAD IN SCOTTSDALE.

♪ >> FRESH MINT IS 100% VEGETARIAN AND ALMOST 100% VEGAN.

THERE ARE A FEW ITEMS ON OUR MENU THAT ARE NOT VEGAN BUT IT'S COMPLETELY PLANT BASED, THE ENTIRE MENU.

WELL, MY MOM HAS ALWAYS BEEA PASSIONATE VEGETARIAN.

SHE HAD A MAJOR TALENT OF EATING HEALTHY EASY, AND ITS HER DREAM TO BRING IT TO OTR PEOPLE AND FRESH MINT WAS BN OUT OF THAT PASSION AND TAL.

MY MOM GREW UP IN VIETNAM.

A LOT OF CUISINE IS VIETNAM.

WHEN WE SAY IT'S ASIAN INSPIRED, IT INCLUDES A LOTF HERBS THAT ARE INFLUENCED BY THE VIETNAMESE CUISINE AND E SAUCES.

THIS IS ONE OF MY FAVORITE DISHES.

I THINK IT TASTES JUST AS GD AS THE MEAT PRODUCT AND IT S A GREAT GARLIC BROWN SAUCE O IT AND SO IT'S A HEALTHY DIH AND A GREAT ALTERNATIVE FORE MEAT EATER WHO MAY NOT WANTO GO OUT OF THEIR COMFORT ZON.

IT GETS PEOPLE TO TRY THAT H AND IT'S REALLY DELICIOUS.

WHEN I SEE OTHER PEOPLE EATG OUR FOOD AND THEY'RE SO SURPRISED AT HOW GOOD IT IS, AND IT'S, LIKE, THE SIMPLEST THING, VEGETABLES AND OUR ON SPIN ON IT, TO SEE THEM CHAE AND BE MORE OPEN TO EATING HEALTHY, IS VERY REWARDING.

♪♪ >> SONIA, TELL ME ABOUT WHAT PEOPLE CAN EXPECT WHEN THEY WALK IN.

WHAT IS THE ATMOSPHERE LIKE?

>> IT'S VERY CASUAL.

IT HAS A LITTLE BIT OF A TROPICAL FEEL TO IT.

LOTS OF BRIGHT GREEN COLORS.

THEY USUALLY HAVE OLDIES MUC PLAYING.

IT'S FUN AND CASUAL.

>> I THOUGHT IT WAS BRIGHT D CHEERY.

AND I LIKED THE OLDIES MUSIS WELL.

I THOUGHT THAT WAS CHARMINGD I WAS PLEASANTLY SURPRISED.

>> OLDIES, LET'S DEFINE.

>> THE GOLDEN OLDIES.

I WENT THROUGH A PHASE OF OLDIES.

>> LIKE THE BEACH BOYS.

>> YEAH.

>> OKAY.

GOOD.

>> YOU KNOW, LIKE TRUE GOLDN OLDIES.

>> I'M GLAD TO HEAR THAT?

>> WITH THE FOOD FRESH AND , I THOUGHT IT WENT WITH THE E OF THE RESTAURANT.

>> LIGHT VIBE.

GOOD ENERGY.

>> YEAH.

MM-HMM.

>> IT WAS AIL LIGHT VIBE.

AND WE NOTICED THE OLDIES MC TOO.

I WAS KIND OF LIKE WHAT DOES THAT HAVE TO DO WITH VEGETARIAN?

YEAH, THE DECOR WAS SIMPLE T NICE.

>> WHAT DID YOU HAVE TO STA?

>> SO TO START, WE DID TWO APPETIZERS.

WE HAD THE SPRING ROLLS, AND THE VEGGIE KEBABS.

AND THE SPRING ROLLS WERE G, AND I THOUGHT THE PEANUT SAE WAS REALLY GOOD.

MAYBE A LITTLE DRY, I THOUGT BUT THE VEGGIE KEBABS WERE E ABSOLUTE BEST THING THAT I D THERE.

I DON'T KNOW DID ANY OF YOUT THOSE?

OH, MY GOSH, THEY WERE SO G. >> I NEVER HAD THERE.

I HAVE BEEN THERE SO MANY TIMES.

>> EXPLAIN THE FLAVOR FOR Y.

>> SO THEY MUST HAVE BEEN LE CHAR GRILLED AND THEY HAD BARBECUE SAUCE ON THEM, AND WHEN YOU THINK IT'S A VEGAN BARBECUE SAUCE, IS THIS GOIG TO BE GOOD?

AND IT WAS DELICIOUS.

THERE WAS A HUGE, BIG CHUNKF ONION AND I WAS LIKE I'M NOT GOING TO EAT ALL OF IT AND Y THE END, I WAS LIKE, I HAVEO HAVE EVERY LAST BITE.

>> WHAT DID YOU HAVE?

>> IT'S THE FRESH CUCUMBER ROLLS.

IT'S CUCUMBER WRAPPED AROUND CARROT AND PEANUT SAUCE.

I LOVE THE PEANUT SAUCE.

>> IT'S DEFINITELY GOOD.

>> I HAD THE RAINBOW WOK.

>> MM-HMM.

>> AND IT WAS JUST THIS ARRY OF VEGETABLES THAT I'M TELLG YOU I HAVE NEVER HAD A DISH WHERE YOU THINK, WOW, VEGGIS ARE AMAZING!

>> YAY!

>> EGGPLANTS, CARROTS, LEEKI MEAN, I WANT TO SAY EIGHT TO TEN DIFFERENT VEGETABLES IN THIS, LIKE, GARLIC SAUCE.

IT WOULD HAVE PROBABLY BEEN TRADITIONALLY WITH LIKE A SK OR CHICKEN AND YOU DID NOT D THAT.

>> SONIA, WHAT DID YOU HAVER ENTREES.

>> I HAD THE GOLDEN SOY CHIN DELIGHT.

I HAD ALMOST EVERYTHING, EXT THE KEBABS.

THE GOLDEN SOY CHICKEN DELIGHTS.

THEY ARE MEDALLIONS OF MOCK CHICKEN.

IT'S NOT NEW FOR THE VEGETAN WORLD BECAUSE IT CAN BE DIFFERENT TASTING.

IT'S ALMOST LIKE THEY HAVE A FAKE CHICKEN SKIN ON THEM T. IT LOOKS LIKE CHICKEN TO MET THE SAUCE LIKE A GINGER SOY SAUCE.

IT'S NOT SPICY, BUT IT'S TA, AND THERE'S SOME SCALLIONS N TOP AND IT'S JUST ONE OF THE SAUCES THAT I CRAVE.

SO I GO THERE AND I HAVE SOE VEGGIES AND RICE.

JUST GIVE ME THE SAUCE AND I HAVE TO USE IT TO MOP IT UPD I USUALLY HAVE TO SLAP MY HUSBAND'S HAND BECAUSE HE TS TO GET MY SAUCE FOR HIS DISH TOO.

>> A COUPLE OF QUESTIONS.

DOES IT TASTE LIKE CHICKEN?

>> I HAVEN'T HAD CHICKEN SIE 1998.

I HAVE NO IDEA.

>> OH, WELL, YOU KNOW, EVERYTHING TASTES LIKE CHIC, BUT EVEN FAKE CHICKEN.

>> YOU HAD SOME SOY FISH INA CLAY POT, I BELIEVE.

>> YES, WE DID.

I ACTUALLY WENT WITH MY DADD HE ORDERED TWO ENTREES.

[ LAUGHTER ] >> BECAUSE VEGETARIAN FOOD DOESN'T FILL YOU UP, RIGHT?

>> AT LEAST HE THOUGHT.

>> SO HE ORDERED THAT AND TT CAME-- IT WAS LIKE PIPING H, YOU KNOW, BOILING IN THE BOT THAT IT COMES IN.

-- THE POT THAT IT COMES IN.

IT WAS REALLY GOOD.

EGGPLANT IN THAT.

DELICIOUS.

>> IS YOUR DAD AN OMNIVORE.

WHAT DID HE THINK OF THE SOY FISH?

>> I DON'T KNOW THAT HE WOUD CALL IT FISH, REALLY, BUT TE SAUCE THAT WAS ON IT, HE ENJOYED IT.

>> THE SAUCE DELIVERED.

>> EXACTLY.

>> AWESOME.

>> HEATHER, WHAT DID YOU HA?

>> WE HAD THE COCONUT TAPIOA PUDDING AND HAD A STRONG COCONUT FLAVOR.

I LOVED IT.

IT SEEMED FRESH.

THE ONLY THING I WOULD SAY,T WAS A LITTLE MORE JELLY THAN I'M USED FOR A TAPIOCA PUDD.

WE REALLY ENJOYED IT.

IT WAS NICE AND RICH AND GAE IT THAT SWEET FINISH TO THE MEAL.

>> WHEN WE ORDERED DESSERT, THEY HAD CARROT CAKE ON THE MENU, BUT IT WAS SOLD OUT.

>> I WAS SO EXCITED.

IT WAS SOLE OUT.

CARROT CAKE IS MY FAVORITE CAKE.

>> MINE TOO!

>> BUT THEY HAD MANGO COCONT TAPIOCA.

IT DID HAVE A MANGO.

>> SHE OFFERED BOTH.

SO MANGO COCONUT OR JUST COCONUT.

>> SOMETIMES THEY DO A CHOCOLATE SAUCE ON TOP.

>> THAT WOULD HAVE BEEN GRE!

BUT IT DIDN'T NEED IT EITHE.

>> I DON'T THINK IT'S ON THE MENU.

HE CALLED IT BANANAS LUMPO.

IT'S LIKE A BANANA FRITTER.

IT'S A DEEP FRIED WANTON, AD PUT ON THE BANANA AND CHOCOE DRIZZLE ON TOP.

>> AND EVERYONE LOVES CHOCOLATE.

>> YES.

IF YOU WOULD LIKE TO TRY FRH MINT, RESERVATIONS ARE ACCED AND THE AVERAGE TAB FOR DINR IS $15 WITHOUT DRINKS.

♪ >> UP NEXT, ALICIA'S RECOMMENDATION, HIGH TIDE SEAFOOD BAR AND GRILL.

IT'S ON SOUTH VAL VISTA DRI, JUST SOUTH OF EAST WILLIAMS FIELD ROAD IN GILBERT.

>> HIGH TIDE IS JUST A MACE WHERE YOU FEEL COMFORTABLE,S SOON AS YOU WALK THROUGH THE DOOR.

YOU CAN IMAGINE THAT THIS WL BE A GREAT MEAL, AND A GREAT ATMOSPHERE.

THE THING ABOUT BEING FROM BOSTON IS YOU-- IT'S EMBEDDD IN YOU.

YOU KNOW, AS SOON AS YOU COE OUT OF THAT ROOM, YOU ARE ALREADY EATING OYSTERS, CLA, MUSSELS, SHRIMP.

SO TO COME AND MOVE 3,000MIS AWAY TO THE MIDDLE OF THE DESERT AND FIND A GEM LIKE S WAS A NO-BRAINER FOR ME.

>> MY FAVORITE DISH HAS GOTO BE THE OOEY GOOEY, LOBSTER C AND CHEESE.

IT WILL BE MORE OF A GOURMET MAC AND CHEESE.

AND OF COURSE, ANYTHING WITH LOBSTER.

HIGH TIDE IS FORTUNATE TO BE ONE OF THE FEW RESTAURANTS E IN THE VALLEY THAT EVEN USEA STEAM POT.

STEAM POTS BRINGS IN A LITTE BIT OF THAT LOUISIANA FLARE.

IT'S A HIGH PRESSURE STEAM KETTLE COOKING.

IT IS COOKED VERY EVENLY.

YOU CAN PUT EVERYTHING IN THERE, WHETHER IT'S MUSSELS, CLAMS, OYSTERS, SHRIMP, FIS, IT CAN ALL GO IN THAT POT AD INFUSE ALL THE FLAVOR AS WE.

>> OUR SEAFOOD ARRIVES FRESH DAILY.

WHAT I USUALLY TELL MY GUESS IS IT'S LITERALLY 48 HOURS M THE TIME THE FISH IS SWIMMIG IN THE OCEAN TO THE TIME IT HITS IN YOUR PLATE.

THEY WANT TO KNOW MORE KNOWLEDGE ABOUT SEAFOOD, ANI TRY TO EVEN GET THOSE NONBELIEVERS OUT THERE.

I WILL GET THEM!

I WILL GET THEM BEFORE THEY LEAVE TO TRY SOMETHING SEAF.

♪ >> THIS IS YOUR RESTAURANT, ALICIA.

TELL US ABOUT IT.

>> IT KIND OF HAS A NICE, L, MODERN BEACHY FEEL TO IT.

YOU KNOW, I'M AN ARIZONA NATIVE.

I THINK IT'S KIND OF HARD TO FIND GOOD SEAFOOD IN ARIZON, AND WHEN THAT PLACE OPENED D WE WENT THERE.

IT'S GOOD SEAFOOD.

>> FRESH OYSTERS ON THE BAR.

>> LIKE CRAB LEGS.

>> YEAH.

>> OYSTER BAR THING, IT'S REALLY INVITING.

>> RIGHT.

IT'S LIKE YOU WALKED INTO ANOTHER STATE BY THE WATER.

>> WHAT DID YOU HAVE TO STA?

>> HE HAD CHICKEN WINGS ANDE CLAM CHOWDER.

IT'S A FULL WING PLATTER.

I LIKED THE PRESENTATION A .

AND THEY WERE COOKED PERFEC, FRIED PERFECTLY, A GREAT CRP TO IT.

MEAT WAS JUICY INSIDE, GREAT FLAVOR, BUT THE BEST PART WS THE DRY RUB ON OUTSIDE, IT'S LIKE JUST AS SPICY AS LIKE A HOT SAUCE, BUT IT HAS A TINY BIT OF SWEET TO IT.

IT WAS AMAZING.

I LOVED THE FLAVOR TO THOSED CLAM CHOWDER IS MY FAVORITE SOUP.

I USUALLY FEEL LIKE IT'S TOO THICK AND THEY ARE TRYING TO COVER UP THE CLAMS OR IT WAS TOO WATERY AND THIS WAS PERFECT.

>> I HAD THE LOBSTER MAC AND CHEESE FOR THE APPETIZER.

>> I WANTED TO TRY THAT.

>> I FEEL LIKE I'M GOLDILOCS OF LOBSTER MAC AND CHEESE.

IT'S NOT OVERLY CHEESY.

>> AND LOBSTER PLUMP AND TENDER.

>> YEP.

>> SONIA.

WE HAD A SALAD.

WE HAD THE BABY SPINACH AND GOLDEN BEET SALAD AND IT HAA NICE, LIGHT, CHAMPAGNE VINAIGRETTE.

THE BEETS WERE SO SWEET THEY OFFSET WHAT COULD BE BITTERS OF THE SPINACH.

SOMETIMES WHEN YOU GET THE SPINACH SALAD, IT'S HMM.

IT WAS VERY NICE AND TASTY D VERY FRESH.

>> THE TRUE TEST OF ANY RESTAURANT YOU ARE A VEGETARIAN.

YOU WENT INTO A SEAFOOD RESTAURANT, HIGH TIDE BAR AD GRILL.

>> I CALLED IN ADVANCE TO SE WHAT I MIGHT BE ABLE TO GETD THEY ACTUALLY OVER THE PHONE SAID THAT THE RED BEANS AND RICE WERE VEGETARIAN.

I ASKED THE WAITRESS AND SHE SAID, NO, THEY ARE NOT.

THEY ARE MADE WITH MEAT.

MY HUSBAND WAS ABLE TO GET E MUSHROOM BURGER.

BUT I DON'T LIKE MUSHROOM.

SHE HAD ME GET THE YAKI SOBA NOODLES, WHEN IS SWEET AND SPICY.

THERE WAS BROCCOLINI AND CARROTS.

AND IT WAS HUGE.

I HAD IT FOR TWO EXTRA MEAL.

>> SO THE SERVER SAVED THE .

>> THE SERVERS ARE GREAT AND VERY ATTENTIVE.

I FELT THE SAME WAY.

>> WHAT DID YOU HAVE FOR AN ENTREE.

>> I HAD THE KING STEAM POT, AND THOSE STEAM POTS ARE AMAZING!

>> MY MOTHER-IN-LAW GOT THA.

YOU AND MY MOTHER-IN-LAW ORDERED THE SAME THING.

>> YEAH.

WE WENT WITH ANOTHER COUPLE.

MY HUSBAND AND I WENT WITH ANOTHER COUPLE AND WE TRIED EVERYTHING, AND EVEN WHEN I ORDERED, THAT OUR WAITRESS BROUGHT A LITTLE SAMPLE.

MAKE SURE YOU TRY THE SAUCE FIRST.

>> I THOUGHT THAT WAS SO GRT THAT THEY WANT YOU TO CHOOSE FROM A FEW.

>> YEAH.

>> TO DECIDE THAT'S WAUGH W. BECAUSE I WAS GOING TO GO WH A DIFFERENT ONE AND AFTER I TRIED THE SAUCES, I WENT WIH THE KING AND I WAS SO GLAD I DID.

>> SO EVERYONE AT THE TABLE TRIED IT.

IT WAS THE BEST THING.

YOU KNOW, WE LOVED IT.

AND THEN I GOT FISH AND CHI.

>> MM-HMM.

>> SO-- >> I WANTED TO TRY THOSE TO.

YEAH.

>> YEAH.

AND THEY WERE JUST-- IT WAS CRISPY.

THE FISH WAS DELICIOUS, ANDE FRIES THAT CAME WITH IT WERE SWEET POTATO AND REGULAR FRD MIXED TOGETHER.

>> YES, I KEPT-- >> YOU BATTED HIS HAND AWAY?

>> AND DID YOU SEE HOW THEY MAKE THE STEAM POTS UP THER?

THEY HAD THEM ALL AT THE BA.

WE WERE SITTING THERE SO WE COULD SEE IT.

I THINK IF YOU SIT AT THE B, THEY TALK YOU THROUGH EXACTY HOW THEY DO IT BECAUSE I'M E IT'S LIKE A CERTAIN WAY OF COOKING FISH.

>> SO I LIKE THAT ENERGY AND THAT DYNAMIC OF, YOU KNOW, COOKING AT THE BAR.

I THINK THAT'S ONE GREAT.

IT BRINGS ENERGY TO THE ROO.

IT'S COOL.

WHAT DID YOU HAVE FOR DESSE?

>> SO FOR DESSERT, WE HAD BD PUDDING WITH ICE CREAM ON T. AND IT WAS DELICIOUS.

IT WAS KIND OF LIKE CRISPY,U KNOW, SOMETIMES BREAD PUDDIG IS A LITTLE MUSH, BUT IT HAA CRISP TO IT.

>> THE ICE CREAM DOES SOFTEP THAT CRISPINESS AND PROVIDEA LITTLE TEXTURE.

>> THE WAITRESS HAD TOLD USO TRY THE BREAD PUDDING NEXT TIME.

I WISH I WOULD HAVE GOTTEN T NOW.

EVERY YOU SAID, I WANTED.

>> WELL, WE ORDERED ONE THIG THE SAME AT LEAST.

>> YEAH.

WE GOT THE GELATO, SO IT WAA DARK CHOCOLATE AND PISTACHIO FLAVORING TO GO AND I PREFED THE DARK CHOCOLATE EVEN THOH BOTH WERE GREAT.

IT JUST HAD A REALLY RICH FLAVOR AND SOME CHOCOLATE CS IN IT.

I LIKED THE TEXTURE TO THE GELATOS.

WE HAD THE BEIGNETS.

IT WASN'T COOKED ALL THE WA.

THE CHOCOLATE SAUCE WAS GRE.

IT WAS A LITTLE TOO DOUGHY.

>> ARE WE TALKING ABOUT DRI.

>> YOU CAN TALK ABOUT DRINKS ANY TIME!

>> I HAD A MAR TEENY THAT WS DELICIOUS BUT-- MARTINI THAT WAS DELICIOUS.

WE WERE THERE AROUND HAPPY R TIME, THEY HAVE OYSTER SHOOTERS.

IT'S LIKE A BLOODY MARY MIX WITH AN OYSTER IN IT.

IT WAS LIKE, OH, MY GOD, WHT HAVE I GOTTEN MYSELF INTO.

BUT YOU JUST SHOOT IT RIGHT DOWN.

YEP.

>> YUM.

>> YEAH.

>> IT'S A BLOODY MARY, YOU KNOW.

IF YOU WOULD LIKE TO TRY HIH TIDE SEAFOOD BAR AND GRILL, RESERVATIONS ARE ACCEPTED AD THE AVERAGE TAB IS $24 WITHT DRINKS.

♪ >> UP NEXT, IS HEATHER'S NEIGHBORHOOD FAVORITE.

IT'S CLEVER KOI ON NORTH CENTRAL AVENUE, JUST NORTH F WEST INDIAN SCHOOL ROAD IN PHOENIX.

♪ >> I'M IN CHARGE OF THE BACF THE HOUSE.

YOU KNOW, EVERYTHING THAT'S FOOD BASED IS MY RESPONSIBILITY.

>> I'M RESPONSIBLE FOR THE HOSPITALITY IN THE FRONT OFE HOUSE, AND MAKING SURE THE GUESTS ARE TAKEN CARE OF.

>> I DO ALL THE DRINKS.

>> WHAT IS NICE ABOUT OUR RELATIONSHIP IS HAVING ALL THREE OF US HAVING OUR OWN INPUT IN THE BUSINESS AND HAVING OUR OWN SPECIFIC PARF THE BUSINESS THAT WE-- THATE DO MAKES OUR JOBS, I WOULD , AND OUR FRIENDSHIP A LOT EAR WHERE WE ARE NOT ALL, YOU K, CONSTANTLY GOING AT EACH OT.

>> THE FOOD REPPATION AT CLR KOI IS NOT FUSION.

WE DO CONTEMPORARY ASIAN-AMERICAN.

IT'S PROGRESSIVE IN TECHNIQE AND INGREDIENT AND THOUGHT PROCESS.

IT'S ASIAN FIRST AND FOREMO.

IT'S NOT CLASSIC BUT IT'S OBVIOUSLY 100% CENTERED IN ASIAN.

AND THEN THE AMERICAN ASPECF IT IS MORE OF A FAMILIARITYR THE GENERAL PUBLIC THAT CAN COME IN AND GET SOMETHING VY SIMPLE THAT THEY ARE HAPPY H AND THEN THEY CAN VENTURE OO SOMETHING THAT'S A LITTLE BT MORE NOT THEIR SPEED TOO.

IT GIVES THEM OPTIONS BUT IT GIVES THEM COMFORT.

>> ONE OF THE THINGS THAT WE PRIDE OURSELVES ON HERE AT E CLEVER KOI IS OUR HOUSE MADE KIMCHEE.

OURS IS A MORE USER FRIENDLY VERSION OF THE CLASSIC.

OURS DOES NOT FERMENT AS LO.

IT FERMENTS FOR ABOUT THREE DAYS AND IT ALLOWS IT TO STY CRISP.

IT'S MORE CLOSELY LIKE TO A KOREAN-STYLE LIKE SAUERKRAU.

IT'S VERY ACIDIC AND SPICY D IT HAS A GREAT FUNKY FLAVORO IT.

IT'S A NICE BALANCE.

>> I THINK THE BIGGEST SURPE FOR ME IS EVERYBODY HAS BEEN REALLY GREAT TO US, AND IT'S REALLY GIVEN US THE CONFIDEE TO TAKE THIS REALLY TO THE T LEVEL WHERE YOU WANT TO GO.

>> TELL ME ABOUT DISCOVERING CLEVER KOI.

>> MY HUSBAND AND I STARTED GOING TO CLEVER KOI BECAUSEE HEARD ABOUT ITS NOODLE BAR D THAT'S PRETTY HARD TO FIND N PHOENIX.

SO WHEN WE GOT THERE, WE JUT FOUND A REALLY COOL ATMOSPH.

YOU'VE GOT A BUSTLING, YOU KNOW, COCKTAIL BAR.

SO PEOPLE CAN BE UP THERE, D HAVING DRINKS.

THEY ARE KNOWN FOR THEIR COCKTAILS.

I MEAN, AGAIN, JUST LIKE WIH ALL THE FOOD, THESE REALLY CREATIVE CONCOCTIONS THAT HE FRESH FOOD AND HOMEMADE SODS AND SYRUPS THAT COME TOGETHR SO WELL.

AND THEN YOU CAN SEE PART OF THE KITCHEN AND THEY HAVE GT THEIR WOK BAR AND YOU CAN AO SIT UP THERE AND WATCH THEM COOK AND EVERYTHING.

SO THERE'S A LOT OF ENERGY COMING FROM THE KITCHEN, BUT THEN, AGAIN, IT'S LIKE THIS COZY FEEL THAT THERE'S A BUSTLING GOING ON.

THERE'S ENERGY COMING FROM E PEOPLE THERE.

>> WHAT DID YOU THINK, SONI.

>> THE WAITERS GO INTO SO MH DETAIL ON EVERY ITEM.

I LOVE THAT.

I LOVE WHEN PEOPLE KNOW THE MENU AND THEY UNDERSTAND WHT INGREDIENTS ARE GOING TO WOK FOR SOMEBODY.

>> WELL, WHEN THE PASSION IS COMING FROM THE KITCHEN, THE SERVERS GET EXCITED.

>> SO ALICIA, WHAT DID YOU R APPETIZERS.

>> FOR APPETIZERS THEY HAVE SOMETHING CALLED SMALL PLATS IS WHAT IT'S CALLED ON THE U AND WE HAD ABOUT EIGHT OF T. [ LAUGHTER ] >> I HAVE DONE THAT BEFORE.

>> YEAH.

IT WAS LIKE WE BASICALLY MAE OUR ENTIRE MEAL OUT OF THAT.

AND EVERY SINGLE ONE WAS LIE BETTER THAN THE NEXT WHEN TY WERE BRINGING THEM OUT.

>> OH.

>> SO MY FAVORITE WAS THE GOLDEN BEET AND PERSIMMON T. I THINK THEY MAKE THE CRUST THEMSELVES AND IT HAD LIKE WHIPPED GOAT CHEESE ON TOP.

OH, MY GOSH!

>> GOOD ONE.

>> AND ANOTHER ONE THAT WE D THAT WAS GOOD WAS ROASTED ALMOND-- >> WE HAD THAT TOO.

>> THE SAUCE THAT WAS ON TH, THEY WERE-- >> IT WAS A PERFECT SAUCE.

>> YEAH.

>> WE HAD IT WITHOUT THE DUK SAUCE.

THERE WAS A DUCK-- SOME TYPE OF EGG OR DUCK SIDE ON IT, D WE DID IT WITHOUT THAT.

>> THEY WERE ABLE TO GET THT WITHOUT IT.

>> THAT WAS THE GOOD THING ABOUT THE WAITER.

HE KNEW.

IT TASTED REALLY GOOD.

IT WAS SOFT BUT INSIDE THE FILLING, IT WAS LIKE A NICE TOFUY FILLING INSIDE.

SO IT HAD A GOOD FLAVOR TO T AND THE SAUCE YOU COULD SCOP IT ON TO GET THE NICE, SWEET FLAVOR FROM THE FIGS.

>> IT SEEMED LIKE WITH EACHF THE APPETIZERS, THERE WERE MULTIPLE LAYERS OF INGREDIES AND FLAVORS GOING ON IN JUSA SMALL, YOU KNOW, PORTION, A LITTLE PACKAGE.

>> A LOT OF COMPLEXITY, I LE THAT.

>> WHAT DID YOU HAVE, HEATH.

>> MY FAVORITE APPETIZER THI ALWAYS GET IS THEIR CHICKEND WAFFLES STEAM.

AND IT'S A TAKE ON THE OLD CLASSIC OF CHICKEN AND WAFF.

THE THING ABOUT THE STEAM B, IT'S LIGHTER AND FLUFFIER AD IT LOOKS LIKE A LITTLE WAFF.

IT HAS A BIG PIECE OF FRIED CHICKEN IN IT.

BUT THE CHICKEN IS IN THE BT SAUCE, IT'S LIKE A MIXTURE F THE HOT SAUCE IN THE SYRUP T WOULD HAVE GONE WITH YOUR CHICKEN AND WAFFLES.

I DID TRY THE DUMPLINGS FORE FIRST TIME.

I HADN'T HAD THEM BEFORE, TE SHORT RIB DUMPLINGS.

I LOVED THE FILLING AND IT D A LOT OF FLAVOR.

I THOUGHT THE DUMPLING ITSEF WAS COOKED PERFECTLY BUT MY FAVORITE PART WAS BROTH.

THE BEEF BROTH HAS SO MUCH DEPTH OF FLAVOR.

THEY GIVE YOU SPOONS TO FINH IT.

WE ARE SITTING THERE SIPPING THE SOUP FROM THE DUMPLING BROTH.

>> YOU WERE SLURPING.

I CAN TELL.

>> THEY GIVE YOU FANCY SPOOS BUT, YES.

>> SPEAKING OF SIPPING, I LE A GOOD COCKTAIL PROGRAM.

TELL ME ABOUT CLEVER KOI.

>> I WENT WITH A CURTAIN CAL AND IT CAME IN THIS KIND OF SMALLER GLASS-- LIKE A LITTE MINI WINE GLASS ALMOST THATD ETCHING ON IT.

>> I LOVE THEIR GLASSWARE.

>> IT WAS GORGEOUS!

BUT I THOUGHT, OH, MY GOSH S SO SMALL, I'M CELEBRATING.

AFTERWARDS, IT WAS LIKE, THS GREAT.

>> IT'S APTLY NAMED CURTAIN CALL.

>> THE WAITER WAS SO GOOD.

HE POINTED ME TO THE ENABLE.

I NEVER HAD A WHISKEY SOUR,D MY GRANDMOTHER ALWAYS HAD TM AND ONLY MY COUSIN FREDDY.

I WILL GIVE THIS TRIBUTE TO GREAT GRANDMA.

THEY ROAST THE-- I DON'T KNW IF IT WAS THE LEMON OR SOMETHING, BUT ALL OF THESE INTRICATE DETAILS OF THE HES THAT THEY PUT THAT IN AND WN I HAD THE FIRST SIP, I HAD GREAT EXPECTATIONS.

IT WAS GREAT.

WHEN YOU THINK WHISKEY, YOU THINK IT WILL BE OVERWHELMIG BUT IT WAS VERY SUBTLE AND SOMETHING THAT I JUST WANTEO KEEP SIPPING.

IF I GO BACK, I WILL PROBABY GO BACK FOR THAT DRINK IN PARTICULAR, IT WAS THAT GOO.

>> MIXOLOGY IS THE NEW CULIY ARTS AND THEY TOTALLY HAVE T DOWN THERE.

IT'S AMAZING.

IT'S A GOOD PROGRAM.

>> EXACTLY.

>> ENTREES, WHAT DID YOU HAE ALICIA.

>> SO ENTREES, I HAD THE CRB PO BOY.

WE WENT THERE EARLY FOR DIN.

SO IT WAS ON THE HAPPY HOUR MENU.

AND IT WAS GOOD.

YOU KNOW, I THINK I SHOULD E REALIZED WHEN I'M ORDERING O BOY THAT IT WAS FRIED BUT I DIDN'T UNTIL IT GOT THERE AD THEN WE HAD EATEN SO MANY APPETIZERS ALREADY.

MY HUSBAND HAD THE ZESTY NOODLES.

THEY WERE DELICIOUS.

VERY FLAVORFUL.

>> WE HAD THE FORBIDDEN BLAK RICE WITH TOFU.

IT WAS SAUCIER THAN RICE DISHES.

THIS HAD A REALLY GOOD FAVO.

IT WAS SALTY.

IT'S WAS ON THE SALTIER SIDE THAN I WOULD EXPECT BUT IT S ROBUSTLY FLAVOR.

THE SRIRACHA SAUCE THAT THEY MAKE THERE.

I WAS PUTTING THAT ON IT.

>> THE FAVORITE DISH IS THE KIMCHEE FRIED RICE.

THEY MAKE THE KIMCHEE IN HOE AND IT ADDS A SPICY BUNCH.

YOU CAN PICK YOUR PROTEIN.

I ALWAYS GET IT WITH THE DU.

IT ADDS LIKE A RICHNESS TO E DISH.

IT'S COOKED PERFECTLY, TENN.

IT ALMOST SEEMS LIKE IT COUD BE SHREDDED.

>> ALL THIS IS NICE BUT WE E TO TALK ABOUT THE MOST IMPORTANT PART OF THE MEAL.

DESSERTS.

HEATHER, YOU HAD A DESSERT.

YOU BOTH HAD THIS DESSERT.

WHAT WAS IT?

>> I ALWAYS MAKE A POINT TOY THEIR SEASONAL OFFERING.

I'M A DESSERT PERSON BUT THS WAS A LITTLE CURIOUS.

IT'S A PERSIMMON AND DATE C. THE FIG, TOFFEE, CONCOCTIONN TOP WITH A LITTLE BIT OF ICE CREAM ON THE SIDE.

>> YEP.

>> JUST GAVE IT A REALLY GOD BALANCE.

I FELT LIKE IT WAS SWEET AND SALTY, AND BALANCED THE ACIDITY.

>> IT WAS BALANCED.

IT WAS DELICIOUS.

>> HASN'T THEY COULD TELL YU WHERE EVERYTHING WAS SOURCE.

SO, YOU KNOW, OUR WAITER WET THROUGH AND TOLD US ABOUT TE PERSIMMONS AND HOW THEY CAME FROM A FARM AT SOUTH MOUNTA.

AND THAT WAS RALLY CHARMINGD YOU LIKE TO KNOW THAT YOUR D IS COMING FROM A COUPLE OF MILES AWAY.

>> LOCAL SOURCING IS REALLY IMPORTANT TO THEM.

IF YOU WOULD LIKE TO TRY CLEFFOR COY, RESERVATIONS ARE-- CLEVER KOI RESERVATIOS ACCEPTED.

THANKS TO OUR THREE GUESTS R SHARING THEIR PICKS AND YOUN SHARE YOURS TOO.

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I'M CHEF MARK TARBELL, HAVEA DELICIOUS LIFE!

>> "CHECK, PLEASE!

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