An Introduction to Cheuvront at AZ Restaurant Week
Trying a new restaurant is a lot like going on a first date: You don't know if you'll like it. It could be absolutely delicious, or a total disaster. And you're totally unsure about what you should and should not try.
|A safe bet: Chicken roulade stuffed with goat cheese, red peppers and prosciutto over pasta with artichoke cream sauce.|
Which, of course, we did.
We popped by Cheuvront on Wednesday night for our 5:30 reservation, and the restaurant was only mildly busy. Clearly a good time to come during restaurant week -- I've heard it gets packed on weekends. A couple behind us was greedily munching on brie and spinach salad as we were seated. Another nearby table held a group of women who clearly enjoyed their vino. They sent back one bottle and another selection was quickly whisked over to their table.
Our experience was equally hit-and-miss. Luckily, six dishes gave us plenty of options.
Chile-seared shrimp with watermelon-jicama slaw was nicely balanced, the heat of the spice tempered by the sweetness of the melon and a splash of citrus dressing. The downside was that the chile flakes were seared to the point of giving the dish a burnt taste.
"Ever-so-slightly overcooked" seemed to be our theme of the night. We blame it on our request for medium-well hanger steak, as chefs are often loathe to cook past medium doneness. Even our helpful servers warned us against it.
We were grateful our steak wasn't still mooing...the chef, maybe not so much. Cheuvront's airy, melt-in-your-mouth flan. Please sir, may I have another? Just a sampling of Cheuvront's fromage selection.
We'll certainly try for a second.