Settled at the corner of Buckboard and Indian Plaza, nestled in the heart of Scottsdale’s Entertainment District, is Scottsdale’s most active new health-conscious food concept. The streets where you’d normally cruise in the wee hours of the morning for a night out, now bring you to venture to Old Town for more than just a party atmosphere or Sunday Funday – the entertainment district’s first culinary destination, Dakota.
Ohio-born Executive Chef Robert Cabrales, who grew up cooking at the feet of his mom and dad, holds an extensive resume from across the U.S. that’s ranged from The Shenandoah Valley to Honolulu, Hawai’i. Cabrales has crafted the menu of Dakota to be one that he would make for himself and his loved ones. The farm-to-table concept, with all ingredients made in-house from the cocktail bar through all courses of the food menu, stays fresh and light.
“This is a concept that is easily expandable, where we can create new menu items seasonally, and still maintains the local, fresh, and California Chive Vibe feel,” says Cabrales.
The menu prides itself with being cooked with olive oil and being high protein, high veggie, and low carb.
For breakfast, start off sweet and light with a parfait taster with Cabrales’ homemade granola. For your protein and full-meal feel, veg out on the savory Egg-cellent sandwich made with whole grain bread, organic eggs, and apple smoked bacon. But, their most notable breakfast item can’t be missed. The short rib hash is said to cure any hang over.
For lunch and for the veggie lover (and hater) in all of us, the kale salad makes the perfect plate to nourish your day with added quinoa and dressed with lemon vinaigrette. For more mix with your veggies, the brown rice bowl mixed with chicken breast, fresh local seasonal vegetables and shallot makes for the perfect well-balanced meal.
The dinner specials will make your mouth water. After work or for an early night out, try the chicken shawarma for your chicken and hummus mix. To make your mouth really tingle with seasoning and exotic sauces, taste the BBQ short ribs, decorated with hand-cut garlic and herb fries. By far the most-talked about dish for dinner is the braised pork belly that keeps its melt-off-of-your-fork reputation. –Christina Tetreault
The Maggiore Group is launching its newest concept, The Italian Daughter Cucina + Cocktails this April, in Scottsdale.
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