{"id":12909,"date":"2015-04-20T12:00:17","date_gmt":"2015-04-20T19:00:17","guid":{"rendered":"http:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=12909"},"modified":"2015-04-20T12:00:17","modified_gmt":"2015-04-20T19:00:17","slug":"a-taste-of-twisted-grove-parlor-bar","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/restaurants-phoenix\/a-taste-of-twisted-grove-parlor-bar","title":{"rendered":"A Taste of Twisted Grove Parlor + Bar"},"content":{"rendered":"

\"Twisted%20Grove-69<\/a>
\nIn March, Scottsdale was graced with another fab and fresh dining concept from the folks behind Grassroots Kitchen & Tap: Twisted Grove Parlor + Bar<\/a>. At Twisted Grove, a menu of American cuisine, craft beers and handmade cocktails is served in a cool, light-filled, industrial-inspired atmosphere (featuring artwork by the chef’s dad and a cookbook-swap shelf for its customers).
\nThe small plates menu spotlights thoughtful and delicious dishes that are a perfect match of presentation and taste. The charred brussels sprouts is a standout, served with candied bacon, garlic and a sweet balsamic reduction. These crisp babies are served in a too-cute jar, with the ingredients spilling out strategically onto a wooden board (see picture below). The whole\u00a0 setup is almost too pretty to put a fork in–but do it, because it rocks. The grilled, sea salt-speckled ocean mist artichokes is simplicity at its best, with a springy side of creamy citrus aioli. Another seafood starter, the crab and avocado cocktail is chock-full of fresh ingredients, like mango, red bell pepper, charred corn, pickled onion, cilantro, scallions, baby sprouts, citrus aioli, Old Bay and angry sauce (Twisted Grove’s homemade hot sauce).
\n\"twisted<\/a>
\nFor the main event, Twisted Grove features salads, sandwiches, flatbreads, sides and hearty entrees. The Twisted Noodle salad is the perfect eat for a warm day–it is definitely satisfying thanks to filling ingredients like buckwheat soba noodles and cashews, but still feels light and refreshing (hello, kale, avocado, mango, arugula, coconut and chili-lime vinaigrette). For a few more bucks, you can top the salad with steak or shrimp. We chose shrimp, and Twisted Grove didn’t skimp.
\nAt Twisted Grove, dessert most certainly is not an afterthought. The chocolate cheese cake, with brownie crust and a maraschino cherry drizzle, is super rich and ridden with diet guilt, but so, so worth it. For something a little lighter, the strawberry shortcake, served on a delicious homemade scone, is topped with a cloud of vanilla whipped cream and mint sprigs.
\n\"Twisted%20Grove-3<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"In March, Scottsdale was graced with another fab and fresh dining concept from the folks behind Grassroots 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