Square One Concepts’ newest restaurant, Famous 48, is now open in Old Town and dishing up a perfect blend of casual-meets-sophisticated dining in a comfortable tavern setting.
The interior of the handsome restaurant features comfy leather horseshoe booths and banquettes, high tops with leather bar stools, a cozy patio with fire pits and an indoor/outdoor bar that is sure to be bustling as people seek ways to enjoy the perfect Arizona temps.
The Famous 48 menu features a tempting blend of hearty and light fare to fill just about every taste. During a recent lunchtime visit, we enjoyed the filling Arizona chopped salad, a colorful medley of chopped romaine, black beans, corn, cheddar, tomatoes, avocado and cilantro lime dressing. Bursting with Southwest flavors, the salad is especially delicious when paired with Famous 48’s flaky, perfectly cooked salmon.
A recommendation by the general manager, we dug into the over-the-top, customer-favorite Nashville hot chicken sandwich, featuring crispy fried chicken breast, spicy “come back” sauce, pickles, lettuce and mayo. The crispy chicken is just spicy enough and is especially yummy against the super-soft, buttery bun. We paired the sandwich with the tangy and crisp Asian green beans.
After reading the description of the Nacho Mama pizza, we had to give it a try. The crispy, flatbread is topped with ground beef, shredded lettuce, diced tomato, taco sauce, cheddar jack cheese blend and crumbled nacho cheese Doritos. Every bite of the pizza features familiar taco ingredients, with the drizzle of tangy taco giving a last zing to the taste buds. The pizza doesn’t skimp on size; it could easily feed four or five people.
A fab finish at Famous 48, the skillet cookie is warming and oh-so decadent. We enjoyed the half-and-half version (half chocolate chip and half white chocolate-macadamia nut). The cookie is thin and crispy at the bottom and deliciously ooey gooey throughout the center–just the kind of dish people crave during this indulgent time of the year.
To Brad Kent, Executive Chef and owner of Blaze Pizza and Olio Pizzeria and Café in Los Angeles, there is a science and art to making a delicious artisan pizza.