This summer, Old Town’s Praying Monk introduced not only a new menu, but a special Summer School at the Monk, during which Praying Monk guests get to sample delicious brews complemented by Chef Aaron May’s yummy tapas. Classes are $30 or $100 for all four classes. Here is the schedule:
June 25: Ales and Lagers
July 16: Geographic Styles
July 30: Micro Producers of the World
August 13: Unique and Specialties
Prior to the kick-off of Summer School at the Monk, we had the chance to sample the year-old restaurant’s amazing menu. May’s menu really has a soft spot for amazing and diverse appetizers. The crispy calamari, with red pepper aioli, is lightly breaded and packing a lot of flavor. The Bavarian pretzel is a must-order. The pretzel–which is massive and easily shared among two to four people–is more like a light pastry, rather than a usual soft pretzel. The grain mustard on the side makes it even more delicious. The fried chickpeas is a unique eat, spiced with cumin, chile and lime, and provides a nice bit of crunch at the start of the meal.
For the main event, the Cuban sandwich is hearty and filling, piled high with pulled pork, ham, Swiss cheese, dijon mustard, mayo and pickles. Get fries on the side–they are delicious. Craving something more healthy? The seared wild salmon is on a bed of quinoa, sweet potato, mirepoix and a red chile vinaigrette, making a nice mix of sweet and spicy. Among the new summer items are Brussels sprouts, flavored with honey mustard and parmesan, and Pollo
Colonial, crispy chicken breast with sweet and spicy glaze and pickled shallot.
Apart from the tempting eats, the beer lineup keeps locals coming back to Praying Monk. The drink menu features a long list of beers by the bottle and on tap, including wallet-friendly flights, which are a must. http://prayingmonkscottsdale.com/.
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