We’ve long been fans of The Herb Box’s DC Ranch and Shea Boulevard locations, both in Scottsdale. And, apparently, we’re not the only ones as The Herb Box was named Best Lunch Spot and Best Lunch Spot-Fun in Arizona Foothills Magazine’s Best of Our Valley 2010 and 2011 reader polls, respectively. Fans of The Herb Box have another reason to celebrate: The popular restaurant just opened a Scottsdale SouthBridge location in the spot that formerly was home to Estate House.
Though The Herb Box’s third Valley location is new, Valley foodies are very familiar with the restaurant. Since 1995, The Herb Box has been a local fixture. At that time, co-owners Susan Smederovac-Wilcox and Chef Becky J. Windels decided to embark on a partnership devoted to high-level event planning and creative cuisine, eventually opening the first Herb Box restaurant on Shea Boulevard and expanding to Scottsdale’s Market Street at DC Ranch in 2007. All locations, including Scottsdale SouthBridges’s new 7,200-sq.-ft. outpost, offer breakfast, lunch, dinner and dessert menus–ready for dining in or taking out–as well as top-notch catering services and some of the Valley’s most gorgeous alfresco dining spots.
Here’s a taste of The Herb Box’s can’t-miss menus:
Cinnamon Buckwheat Pancakes: dried blueberries, maple-cured bacon, honey butter
Red Velvet Pancakes: mascarpone crème, gran marnier syrup and wood-smoked bacon
Market Street BLT: egg, crisp pancetta, arugula, vine tomatoes, ricotta on brioche
Goat Cheese and Chive Omlet: grilled vine tomato, spring onion and buttered toast
Chilequiles: egg, corn tortilla, cotija, jack, pulled pork and tomatillo verde
Breakfast Burrito: black bean salsa, scrambled eggs, queso with market fruit
Strawberry Lassi: iced yogurt drink with cardamom
Chilled Cilantro-Lime Crab Dip and Plantain Chips
Fried Green Olives Stuffed with Bleu Cheese
White Bean Chicken Chile
Turkey and Avocado Wrap: organic greens, pepperoncini, tomato, bacon and sonoma jack
Market Veggie Wrap: grow happy garden salad, red pepper hummus, wrapped in a pita
Chicken Arugula Wrap: free-range chicken, arugula, gorgonzola, sugared walnuts, dried cherry
Coconut Shrimp Salad: organic greens, jicama, orange, red pepper, avocado, marcona almonds
Urban Market Steak Salad: watercress, red pepper, avocado, pecan, bacon, dried corn, gorgonzola
Market Sunflower Salad: chicken, bacon, goat cheese, dried berries, sunflower seeds, balsamic
Smoked Trout Beignets: with roasted red pepper aioli
Market Street Machaca Tacos
Brown Sugar and Jerk Pork Sliders
Butternut Squash and Corn Enchiladas: spring onion, tomatillo verde, fiesta salad with red pepper, cotija and pecans
Several flatbreads and much more. www.theherbbox.com.
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