- [Narrator] And now at Arizona PBS original production.

- I'm chef Mark Tarbell.

Welcome to "Check Please!

Arizona."

The show where valley residents recommend their favorite restaurants.

Coming up we have three guests who are passionate about their picks, and they're ready to share their reviews with each other and with you right here on "Check Please!

Arizona."

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Arizona," is made possible by the friends of Arizona, PBS members of Arizona, PBS who give additional gifts to support original programs.

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(upbeat music) - This week on check, please, Arizona.

Our guests have experienced three different cuisines in all corners of Phoenix.

Businessman, Nick Amoroso says he's no cowboy, but he's always willing to try a bit of rattlesnake.

You can too, at this popular Phoenix steakhouse that sits above the city lights of south Phoenix.

Graduate student, Joann Martinez says a perfect date with her husband includes lunch or dinner at her favorite Indian restaurant.

She loves the food and the special way the staff treats the customers, custom clothing designer, Angie Hicks, her recommendation, a place that's reinterpreting, simple Mexican dishes every night.

It's Gadzooks Enchiladas and Soup in central Phoenix.

(upbeat music) - I'm known as an Enchilada guy, literally every day of my life.

I think about enchiladas, isn't that so bizarre?

you know like, I like at some point of the day, even if I'm on vacation, I think about Enchiladas.

Gadzooks originated from Phoenix do in Arizona state.

And my mom makes these green chili chicken enchiladas like a Casals style that a lot of people's parents make.

And it's like, what they tell you in business school, light bulb went off in my head.

I'm like enchiladas, eating other enchiladas you're usually expect a certain, a certain meal and it's usually just tortillas, dry chicken or cheese, some green or red sauce on top and more cheese.

And what we decided to do at Gadzook was we were all about the layering and complexities of the flavors.

We're doing the things the right way, right from, from scratch.

But everything has its own old unique flavor, old, unique texture, color, flavor profile.

And what it does is you're just layering these awesome flavors together and you're creating something really special.

And that's what Gadzook exists.

My favorite part is when it comes out of like, once someone gets a bunch of toppings and it's just like such an Instagram able dish, they're beautiful with all the vibrant colors of the purples, the greens, the reds, the whites.

I mean, it's, they're really pretty dishes.

when I like run into some of our customers in Phoenix and they recognize me.

They wanna just tell you what they get.

And I think that's just the coolest thing, what the enchilada, you know, can do.

- So Angie, how did you find Gadzooks?

- I loved the name.

It was like, Gadzooks what a cool name I had to go in.

I was excited about going in and when you go in, it is simple place, but the first thing you see on the wall is anatomy of an enchilada, right on the wall and it's loaded up so that's what I wanted when I went in.

- Nice, oh, of course you gotta do that.

Right, you're at Gadzooks.

(all laughing) - Well, first I was a little taken back by it said reinventing the enchilada and I thought, well, what exactly is there to be reinvented?

And I was pleasantly surprised you go up to the, the front there and they ask you what ingredients do you want on the inside?

So you have a variety of all these different types of meats, but then you also have the delicious cream spinach or the sweetened spicy cornbread, which is not typical for enchiladas.

- Yes.

- Right?

Right.

- So sitting there.

- The mushrooms, - The pickle, onions.

- The spin and mushrooms, - The pickle on are, I love that on.

- Exactly.

- And the egg on top egg.

- And then you have to get the egg on top.

If you want the true experience, you have to get the egg on top.

- I agree.

- Yeah.

- Yeah.

- What did you start with?

- Well, I started with the, you mean as far as food?

- Yes.

- Oh, oh no.

You can say anything.

- Oh you.

(all laughing) Well, I went Fred poetry.

had a little enchilada.

- No, to be completely honest with you, I started with the selfie right outside on there.

- Good, I like honesty.

- Yes, because you know, it said reinventing the enchilada.

So I'm like, I gotta take a picture right here, but I started with the sweet and spicy cornbread enchilada and also the cream spinach and mushroom enchilada and I had to have it Christmas style just because I couldn't choose between the red or the green.

- Yes.

- So I said what, the hay we'll have both.

- I did the same.

- Yeah.

- You did.

(all laughing) - That was great Which one did you choose?

- Oh, I had the bison and I had the short ribs, beef and.

- Nick, I think you like the various meats.

We're gonna learn about more about that throughout the show.

Don't worry.

- Take a risk.

(all laughing) - What's life about you have to enjoy it.

- That's right.

So how was the bison?

- Actually, it was very good.

I was actually expecting it to be a little bit gamey, but it wasn't, it was very beefy, but it was still tender and moist.

But Christmas style gave you both spices a little bit hotter, a little bit milder, truly enjoyable.

- And you had corn chowder, which you know, is a very, very south of the border, of course.

- Yes spicy potato Of corn.

- Massachusetts border, (all laughing) to be specific.

- The only thing wrong with that is they serve it very, very hot.

The first bite you need to kind of blow on it and let it sit otherwise very, very creamy.

Plus they cover it with cheese and melt the cheese on there.

It was.

- So it's like, yeah, sorry clam chowder ograta.

(all laughing) - Exactly.

- It's all over the reinventing the clam chowder apparently.

- Exactly.

- Yes.

- Angie, what did you have?

- Well, I've been there before, but I decided I wanted to try the bison.

- Hmm.

- You know, 'cause that's very unusual on a Mexican menu, an enchilada menu.

So I was afraid it was gonna be dry, but it was delicious.

It was absolutely delicious.

So I had a half and half, I had a bison and a pork.

- Oh nice.

- I have to have the pork and the green chili sauce on top is my favorite, but I had that works, I put everything.

(all laughing) - Good, how would you describe the green chili or you're a fan of it, right?

- I am a fan of green chili.

- Okay.

- It was delicious.

It's a little bit spicy.

- Okay.

- And I liked something hot.

- So they're known for the cornbread.

Did you have cornbread Nick?

- Yes I did.

And, it's unusual look at because you can see the chunks of corn in it as well as the other individual spices, including jalapeno and things of that nature.

But when you taste it, it's actually very moist and tender and it was extremely flavorful.

- Did you have anything sweet to top it off?

- I had the pumpkin cookies.

They were a little bit dry, but very flavorful.

Also cinnamony and pumpkin.

So they were good.

- Yes, and Angie, you had, I think you had a little, something.

- I had both those cookies.

They had two cookies and I was like, well they're little, I'll have both.

So one was a chocolate smore cookie and that was really good 'cause it kind of toasted the marshmallow on the top and then the pumpkin one.

I enjoyed because they had the maple icing on the top and it was a perfect sweetness.

Sometimes pumpkin cookies can be a little bland, but theirs was not.

It was really good.

- Those are the two flavors that can be year round for me.

- Yes.

- Pumpkin and maple.

- Me too.

- I'll do that year round.

(all laughing) So in just a couple of words, what would you say about Gadzooks?

- It's the perfect place to go, to have a great enchilada with some surprising twist.

- So this is Mexican food on steroids.

- It's a perfect blend between rustic authentic flavors with modern cuisine.

- If you would like to try Gadzooks, you'll find it at 3313 north seventh street, just south of Osborne road in Phoenix reservations are not accepted.

And the average tap for dinner is $10 without drinks.

(upbeat music) And now Joanne takes us to the Indian Delhi Palace in Phoenix.

(bright music) - When Indian Delhi Palace first opened back in 85, we were the first Indian restaurant, in Arizona and Phoenix.

We've been in the valley showing people what Indian food is, when no one knew what it was.

Chicken tikka masala is my favorite.

And that's everyone else's favorite as well.

It's the most popular dish.

And it's actually one of those dishes.

That's not from India.

It's a British Indian dish.

It's a white, meat chicken dish cooked in creamy gravy with spices.

Every restaurant has their own blend of it.

The blend we use, our chef has been using the same blend for the last 20 years.

If I don't have it for two days, I start missing it.

(upbeat music) Our lunch buffet is open from 11:30 to 4:30 and it's a great sampling of the different dishes we have on our menu.

So it's great for people who are first time to Indian food and you can come and try different things without coming and ordering something and not liking it.

We do have a little grocery store here.

People like to eat and then try to make everything at home.

But they do always end up coming back.

We've been using the same recipes for the last 30 years and we've been with the same chef for the last 20 years.

And so that's why we're still here.

(upbeat music) - So Joann, what brought you to this restaurant?

- Well, I was driving alone after a long day and I don't normally like to eat alone.

I always enjoy eating with in the company of others and I was really hungry.

So I decided I would pull over and the host, the wait staff, everybody just made me feel so comfortable and so at home and then you take the atmosphere and the decor and it just enveloped me and made me feel like, oh my goodness, I'm sitting like in a Royal palace.

(all laughing) And it was just amazing.

- And were you hungry or hangry?

- I was very hungry.

- Okay good.

(all laughing) - Just wanna make sure I'm clear.

So Nick, what did you start with?

- We started with the Papa dum.

I'm trying to.

- It's okay.

- Make sure I pronounce.

- Just let it roll.

- Yes.

- Papa dum.

- It sounds good to me.

- It's almost like a flat pizza or a almost.

- Almost like a cracker.

- Yeah, it's almost like a cracker, but it comes out with like a green salsa and you break it up and eat that it was very tasteful.

- Very, very savory.

- But the good thing about that is the spice.

This restaurant knows the difference between too spicy and you know, burning your mouth so that you can't taste anything.

- Well, it's great to mention that.

I think we all we're nodding in agreement when it's too spicy, you can't enjoy the flavors.

It's just kind of like some people like that near death experience.

(all laughing) I don't, I like to have the robust earthiness that might come from it or the sharpness or the con, the contrast that spice brings to a dish.

So what did you, what did you think when you first went there?

- The food was fabulous.

I got the Curry, the chicken Curry, which was delicious, but I'll tell you the tandoori chicken I coulda eat a bucket of those.

I mean, once I started eating that, it was like, oh boy, I need order more.

(all laughing) - Eat Delhi Palaces for a bucket of wings.

I like.

(all laughing) - Exactly.

- They were, are so delicious.

They're kind of stirred in with the spicy sauce and grilled onions and it was just fabulous.

- I'm not really a fan of buffets, but I will tell you, I, the Indian buffet is just by far my favorite, mostly because if you want to limit me to one entree, I just can't do it.

I can't.

And they're buffet kid you not, what are the chances of going to a buffet and loving every item that they have?

Oh.

- Nick.

- Well, for dinner we have the, well, I had the goat masala again, and I like to experiment with my food.

- Absolutely.

- I've had bison and go so far.

- So far.

- So far.

- Maybe more coming in this show.

- Exactly.

All right, not a gamey meat, but the waiter was kind enough to warn you that there are bones in there.

So that in case you change your mind and in case you're worrying juicy, tender, flavorful.

Yeah, absolutely.

Combination that if you had told me I'd be eating goat that night, I would say (all laughing) yeah, they are actualy slim.

- I don't know, knowing you, Nick I'm.

(indistinct) - Actually tell me, does it taste like chicken?

- No.

- Absolutely.

- Not even close to chicken.

I then my fiance K, she had the chicken tikka this is tender chicken on top of a bed of cooked onions.

I don't really understand what the spice is that's on it, but it comes out kind of like a yellow, red.

And it was so tasty that afterwards we went into the store that they have right there at the restaurant.

And we went and we bought a bunch of that spice so we can try and recreate that dish at home.

- I went with the all my all time favorite, which is the chicken tikka masala, the creaminess, the just the way they, I have yet to learn, how do they make their chicken this way?

It's just my absolute favorite, but I did start with the samosas.

- Okay.

- Because the puff pastry and the herbs and the potato, however, they make it.

It's just delicious.

So I started with that.

My husband had the vindaloo because.

- Vindaloo I just like saying it.

- Yes I know.

I wanna, it sounds like an island, but I wanna visit.

(all laughing) - Yeah, you think there's tiki torches.

- Exactly.

- Let's go to sweets, Angie?

- I'm not the biggest fan of Indian desserts, but I did try the color joblin their little round balls in kind of a honey and rose syrup.

And I must say they were the best ones that I've ever had.

'Cause they were very light delicate and they weren't overly, some of them put so much honey in it that.

- It's too sweet so balanced.

- It means sweet.

It was perfect, it was really good.

- I also had the gulab jamun, which is the.

- Good job, good job.

- I did.

- But I kinda like the way Angie.

- I know.

- Though (indistinct) - You're absolutely correct.

And all that.

(all laughing) - You know, go showing off and.

- Just fix it.

- Sorry.

I Googled it on the way here.

I can't take much credit.

Okay, I'm kidding.

So I have actually kind of, I don't know if the restaurant appreciates my invention, but I've reinvented Indian dessert.

So I take the gulab jamun, and I always put it on top of the kia, which is the rice pudding, like Angie was saying at this particular restaurant, they have mastered the density, the texture and the perfect amount of the sweetness.

And so that's always my go-to.

- Very nice.

- Yeah.

- Yeah, the Westport though.

It was also a good portion.

It wasn't a small, it was not a small plate.

- Yes.

- Yeah.

You are not leaving there hungry.

- Yeah.

I had to take half of that plate home and I'm not a small man.

(both laughing) - That's an endorsement, so Joann, what are your final thoughts about Indian Delhi Palace?

- It doesn't matter what you choose off the menu.

You will not be disappointed.

- Nick.

- It was elegant, tasteful and casual.

- It would be good for buffet lunch or really nice dinner.

- If you would like to try Indian Delhi Palace, you'll find it at 5104 East McDowell Road, just west of 52nd Street in Phoenix.

Reservations are accepted and the average tab for dinner is $28 without drinks.

(upbeat music) And now Nick's recommendation.

He says you can't beat the rattlesnake, the entertainment or the view at Rustler's Rooste in Phoenix.

(upbeat music) - But whenever I get on an airplane, if I happen to have something on says Rustler's Rooste people always say the same things.

Oh you're with Rustler's Rooste?

Do you still have the slide?

Do you still have the bowl?

And we go, yes, we still do.

It's a landmark Rustler's Rooste is a landmark.

I mean, how many other restaurants are gonna serve rattlesnake?

And when you'll see it serve, you'll see the ribs of the snake itself.

It's marinated and lime juice to help break it down because obviously rattlesnake is going to be a tough item.

Anything without legs.

Isn't for going to have a lot of fat content to the muscle.

You know, the kids love it.

People from out of town love it.

People buy shirts that they ate the snake.

People are happy with the job we do on ribs.

We start in a smoker, we smoke them.

Then we rewrap them replace them dry rub them.

Rewrap them smoke them again.

Then we'll bring them out and then we'll sauce them.

And you know, you'll get them on your table and it just falls off the bone.

And it's delicious.

This is a place to have fun at.

Okay?

You have a bad and playing.

You can get up and dance.

You can put hats on your head.

You can wear a cowboy hat and everybody can be Western for one night.

It doesn't matter who you are.

You can become an Arizona.

(bell ringing) - This place looks like a lot of fun, Nick, tell us about it.

- Oh, this place is entertainment from the second you walk in from the pool to the slide, to the country music, full bar, great food and an incredible view.

- Joann, what'd you think?

- I don't think I've ever taken as many selfies as I did at this place.

(all laughing) The view alone was worth every penny that we spent there, it was romantic.

It was beautiful.

Everything was just perfect.

- What did you have for appetizers?

- I had the roundup.

It was a nice big platter.

It had nachos kind of tempo, fried mushrooms, and it had some chicken wings on there and it was delicious.

I love the chicken wings, the chicken wings.

- It sounds like you love chicken wings.

- I don't know why I do that.

It's not my Mo for that.

- Cowboy chicken wings.

- That's not really my thing, but I don't know how I end up with chicken wings.

- Rattler wings are small, but you know, they tuck them under the scales.

- Those mushrooms, I'm a mushroom fanatic.

So you get to get it and fry.

And then I dipped them in the blue cheese.

- With the appetizers.

I decided I was gonna stick with the fried theme.

And I went with the fried zucchini and mushrooms, not a big fan of blue cheese, but I did ask for ranch.

And these were just breaded and fried to perfection.

- Nick, what did you have?

I go every time and I have the rattlesnake.

It might be a hair expensive for an appetizer, but.

- You know, you have to go catch them and it's kind of dangerous.

(all laughing) - Yes.

- It's much better for someone else to do it.

Although the rattlesnake is tasty and enjoyable.

The other part of what's on that plate gets overlooked all the time.

And that's the cactus, the flavorful cactus.

- It sounds like a dangerous appetizer.

(all laughing) lots of thorny and fans and stuff.

- Well as you see, I've had goat, I've had bison and snake.

- I dessert is coming.

I'm not sure what you did there.

(all laughing) We'll find out in minute, we'll find out, I'm sure.

So Angie, what'd you move on to?

- I had the St. Louis barbecue.

- Oh yeah.

- Pork ribs they had a nice spicy, dry rub on it.

You really didn't need the barbecue sauce, it was so tasty.

And that's the.

- That's the test of a.

- That's the test of a great barbecue is if you do not have to have the barbecue sauce.

- So I'll ask everywhere.

Do you like a little chew or do you like them fall off the bone and silky soft kind of melt in your mouth?

What's your preference chew or fall off the bone?

- I like mine fall off the bone.

- Me too.

- And there's real- Okay.

- Interesting.

It was like both, it was falling off the bone, but you had to bite it.

It's not just gonna melt it.

There was no par boiling there they say in the menu that it's like 10 hours of smoking absolutely true.

- You know, that is the correct way to do it.

There's no way, it's just time.

Forget about it, go to a, go somewhere, go for a drive in the desert, go try to find some battle.

(all laughing) Stakes, do whatever you do, but leave the ribs in there.

10 hours, that's right.

So what you on to.

- I ordered the shrimp.

They offer it two ways.

It's either grilled or breaded and fried.

- Hmm.

- I went with breaded and fried and I was.

- It's shocker.

- Oh, I know.

(all laughing) And I was not disappointed again again, with their breading and their frying to perfection.

It wasn't overly fried it, wasn't under fried.

It wasn't overly breaded either.

There's nothing worse than having thinking you have a big piece of shrimp and it's all breaded.

- Oh.

- I hate that.

- This was all shrimp.

- With just this much shrimp and that much bread.

- Exactly.

- Exactly, no, I was like, this is just so dog on delicious.

- Yeah.

- So Nick, you said, I think you had the porterhouse steak, right?

Small steak.

- Yeah.

- Almost two pounds of steak cooked.

Medium is just tender, juicy almost with, and you can request the spicy butter sauce on top of it.

- Oh my goodness.

- If you understand what a porterhouse is, it's an extra thick T-bone steak with a strip on one side and (indistinct) on the other.

And this just comes out medium as incredible and tender and juicy as you can ask for.

- Oh, nice.

All right, let's move on to sweets.

- Well, me and my son shared the apple pie ale mode.

You can't hardly go with an apple like.

- I like that.

There's nothing wrong with that.

- And it's nice.

It's like this little mound of pie with ice cream am sitting on top and we just kind two spoons and dug right into it.

The apples are really soft 'cause I hate it when I get an apple pie and there's still too much bite to the apple.

- Yeah.

- It needs to be nice and melted all the flavors - We are really in the textures.

I, really I'm texture person, I am.

- Kind like apple sauce, but set up.

- Yeah.

- No I agree.

I just think it has to be baked out.

Right?

- It does.

And then it just turns into this gushy yumminess.

- Yeah.

- And then when you kind of stir a little of the melted vanilla ice cream in there.

- It's perfect.

- All right.

I don't know if I can talk anymore about food right now.

- I know, I'm.

- I can hear my stomach growing.

- Yeah, mine is.

I'm glad my mic's up here now.

(all laughing) - Exactly.

- Out for dessert, I had something that they call cow pie.

You're thinking well, that is not a very.

- Okay (indistinct).

- Right, that's not okay.

- I was okay with the goat and the.

- We know you're adventurous, but now you're cow pie.

(all laughing) - It's.

- Those up with a shovel.

- Get rid of them somehow.

- Now pi, al mode?

- Oh my goodness.

(all laughing) Angie, and I wanna know about the texture.

(all laughing) - But's a coffee ice cream kinda in a shell.

But as you pipe into it is creamy and it is absolutely delicious.

- Oh, thanks to note.

Oh yeah, it sounds good.

Sounds better than what I was thinking originally.

- The quality flavor.

I'm a big coffee fan.

So coffee.

- So why didn't you get dessert?

we were talking earlier.

- I didn't get dessert because I not only was I full I of my food, but my husband got the big burger.

So I was like picking off of his big burger and because I love spice so much, it had a Chipo Le Mayo, it had jalapenos, it had jalapeno bacon in it.

- Oh.

- So even though I was pacing myself perfectly for dessert, once I started digging into his big burger, there was just, no roo.

- That was too late.

it was just too late.

So.

- Nick, in like few words, three to five words, what would you say about Rustler's Rooste - Fun, enjoyable and a great view.

- It was really an Arizona experience.

- It was romantic and definitely one that just stimulated all five senses.

- I Love that.

- If you would like to try Rustler's Rooste You'll find that at 8383, south 48th street in Phoenix.

Reservations are accepted for parties of eight or more.

The average tab for dinner is $46 without drinks.

So thanks Nick, Angie and Joann for sharing their picks.

And don't forget, you can share yours too.

Go to azpbs.org/checkplease.

And nominate your favorite spot.

Be a part of the foodie conversation on Facebook, Twitter and Instagram.

#CheckpleaseAZ.

Join us next time when three new guests will bring us three new restaurants right here on "Check Please!

Arizona.".

I'm chef Mark Tarbell, eat well and often.

- [Man] "Check Please!

Arizona," is made possible by the friends of Arizona PBS, members of Arizona PBS who give additional gifts to support original programs.

Thank you.

(gentle jazz music)