In today’s challenging economy, it’s incredibly refreshing when a restaurant reaches its one-year anniversary. What about when a Phoenix restaurant reaches its 25th anniversary? There is definitely reason to celebrate. And celebrate it did when Vincent’s on Camelback had a star-studded (over the years, everyone from Julia Child to Liza Minnelli have dined there) celebration last month and chef Guerithault unveiled the latest and greatest at his Phoenix restaurant.
First of all, the award-winning chef, noticing that diners wished for a more casual and affordable menu, unveiled a slew of new menu items that satisfy his customer requests. New menu items include starters like Seafood Quenelles with Lobster Sauce ($14), Foie Gras with Roasted Pears and a Balsamic Reduction ($18), Gratin of Mussels ($12). New entrée selections include Blanquette de Veau with Herb Rice and Spring Vegetables ($29), Roasted Gigot d”Agneau with White Beans ($28), Lemon Sole “Paella Style” ($28) and new desserts include Apple Tart Tatin with Vanilla Ice Cream, Baba au Rhum, Vacherin with Lavender Ice Cream and Cream of Mango Floating Island for $9 each.
One of the more noticeable additions to the Vincent’s on Camelback lineup is in the inclusion of The Blue Room. The Blue Room, the chef’s take on an intimate French wine bar, is located just inside the restaurant. It dishes up a variety of wines and cocktails, fruit and cheese plates, light hors d’oeuvres and small meals as well as plenty of entertainment. The Blue Room features flat screen televisions that air classic black and white movies as well as food presentations, cooking techniques, and on special occasions, sporting events. Some featured menu items include an assortment of three sliders (choose from shrimp, salmon, lamb, crab, beef or duck), assortment of three salads (choose from roasted cauliflower, lentils, ratatouille, roasted corn with goat cheese or asparagus), a trio of “Croque” sandwiches (Ham & Brie, Tomato, Basil, Mozzarella and Pear, Arugula and Blue Cheese), Cheese Gougeres, and Housemade Potato Chips (Chipotle, Cumin, Parmesan or Plain). The Blue Room menu will also feature Vincent’s famous desserts and a selection of special boutique wines. As another nod to affordability, most menu items will be between $3 and $8.50. The Blue Room will be open weekdays beginning at 3 p.m. and Saturdays at 5 p.m.
Vincent’s on Camelback patrons will also notice the addition the Provence Room, a new dining room. To decorate the room, fabrics were imported from Nice and touches are reminiscent of the Cote d’Azur. The Provence Room can accommodates parties of 15 to 20, and it offers custom events and menus in a unique decor. www.vincentsoncamelback.com.