The team behind Scottsdale’s mighty popular Citizen Public House recently opened in newest concept: The Gladly. Dishing up the same cool, contemporary, warm vibe as Citizen Public House, Phoenix’s The Gladly also boasts a serious menu with out-of-this-world artisan cocktails–also like Citizen.
While being super-hip, The Gladly doesn’t intimidate. It is warm and welcoming with its gorgeous gray-brown woods, industrial-chic lighting fixtures and cozy booths. Plus, the large cooking-utensil mural on the wall as you enter the building shows you that the hot spot has a sense of whimsy and playfulness. The cocktail menu, though, is serious business. The lineup features about a dozen artisan cocktails. And from what we tasted, you can’t go wrong. While The Gladly Manhattan might be among the best interpretations of the traditional cocktail that you’ll have in the Valley, the Thai margarita (pictured) is the crowd pleaser. It is a delicious sweet-spicy-fruity concoction of Patrón silver tequila, galangal and kaffir lime simple syrup, tamarind reduction, Thai chili sea salt, basil, lime and rocks. It is unique and enticing and easy to sip.
The food at The Gladly impresses just as much. The smoked cheese fondue (check it out on the happy hour menu for a sweet deal) is served alongside cherrywood-smoked pork butt, bread and pear slices–a little something for every taste at the table. Though yummy, the pork butt would have been even tastier if it was warmed up a bit more prior to being dunked in the cheese; the pear against the smoked, hot cheese is delightful. Another great way to kick off the meal is with the Gioia burrata salad. Get this dish before the summer ends, as this plate of grilled peaches, mizuna, micro basil and balsamic dressing (and that amazingly creamy burrata) is the ultimate late-season salad. Plus, The Gladly doesn’t skimp of the burrata, so it is perfect for two to share.
For the main event, the pan-seared scallops is a divine dish. The large, lightly crispy scallops (this dish has three of them, though four would have been just right) is served alongside cola gastrique, crispy bits of bacon, sweet corn grits and pea greens. This dish is a medley of great texture and taste. Meat eaters will gobble up the coffee-charred short ribs. The hearty dish is sided with caramelized, rich gorgonzola barley and topped with blueberry-cumin compote. There is something magical about the taste of blueberry against the coffee-charred short ribs–smokey and hearty, yet sweet. Try this dish with a side order of lightly spicy whipped masa, with fermented black bean mole.
Be sure to save some room for dessert, as the peach cornmeal cobbler is simple, straightforward and sweet. Plus, it is served with a mini pitcher of cold, fresh cream to drip–or pour–over the warm fruit cobbler. Heavenly. www.thegladly.com.
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