Every now and again, it’s refreshing when even your most favorite restaurant receives a bit of an update. For the first time since 2006, when Fox Restaurant Concepts’ Olive & Ivy Restaurant + Marketplace opened in Scottsdale, it has undergone a major menu transformation. In fact, more than 90 percent of the Olive & Ivy menu has changed for lunch, dinner, and the Marketplace.
On the lunch menu, wide variety of sandwiches and salads have been added: chicken panini with grilled chicken, spicy salami, lettuce, tomato, fontina ($12); lamb “gyro” with grilled pita, tzatziki, tomato, onion, feta ($13); pastrami reuben with caramelized sauerkraut, baby Swiss, Thousand Island ($11); and grilled salmon caesar salad, with parmesan croutons ($16). Also on the lunch menu are five new pasta dishes and entrees: crème fraiche gnocchi, with English peas, Italian sausage, and mint ($13); summer corn “tappello” with tomato concasse, and fava bean ($12); or big eye tuna with Frenched green beans, “nicoise vinaigrette” ($18).
On the lunch and dinner menus, choose from a new small plate: “Fritto Misto” with calamari, rock shrimp, zucchini ($12) or try one of six new bruschetta selections, such as apple caponata, Tallegio, pistachio ($4); funghi, roasted garlic, crescenza ($4); asparagus, chevre, piquillo marmalade ($4); and manchego, quince, Spanish chorizo ($5). A variety of four new flatbreads has been added to the lunch and dinner menus: prosciutto crudo, crispy potato, asparagus, fried egg ($14); funghi trifolati, Tallegio, & arugula ($13); picante, Italian sausage, spicy salami ($14); and sweet corn, piquillo pepper, goat cheese ($13).
New dinner appetizers include the garlic rock shrimp with lemon, herbs ($11); and lamb meatballs, tzatziki ($9). Three new salads are also available on the dinner menu: watermelon, avocado, mint, red chili gremolata ($10); green salad with simple vinaigrette ($5); heirloom tomato with bibb hearts, bacon and gorgonzola ($12). For dinner, choose from six new pasta, meat and seafood entrees: “Lasagna” Bolognese with spinach, ricotta, and garlic bread ($16); Maine lobster risotto with leeks, grilled oyster mushrooms ($28); or chicken scallopini with prosciutto, mozzarella, spinach, Madeira ($16).
The new bruschetta choices have been added to the popular happy hour menu for $3, and the flatbread flavors are available for $8. Olive & Ivy’s Marketplace is also offering an updated lunch menu of salads, sandwiches, side dishes and flatbreads, served daily from 11 a.m. to 4 p.m. http://www.foxrc.com/.
Last year, sweet-toothed locals headed to Scoopwell’s Dough Bar pop-up at Tempe Public Market Café, which sold out. Now, the husband-and-wife-run edible cookie dough shop is opening its first permanent shop at 10 a.m. Saturday, Jan. 12, at Uptown Plaza in Phoenix.
Working as executive chef at Toscana’s Restaurant & Lounge at PebbleCreek in Goodyear allows me to flex my cooking skills on various meats. A few tips I’ve learned along the way about grilling will go far if you are trying to impress your friends at your next cookout.