Tanzy at Scottsdale Quarter
|If only your living room was this hot.|
For a Mediterranean restaurant, Tanzy has a young, urban vibe. It helps that the chef is only 27 years old -- and looks like he's fresh out of high school.
More on this culinary up-and-comer and a sneak peek at Tanzy's food after the jump.
|Fresh pulled mozzarella is a chef's favorite.|
We last saw this young chef at Marcella's Italian Kitchen at Scottsdale Fashion Square, so it's no surprise that the deconstructed bruschetta is his favorite appetizer on Tanzy's menu. The dish includes roasted red peppers, pesto, garlic crisps and hand-pulled mozzarella that Baumberger makes from curd in Tanzy's kitchen. "I enjoy fresh mozzarella, not the stuff you get at the grocery store," he quips. Though the mozzarella had an initial plastic quality, the chewy texture and briny aftertaste were very enjoyable when eaten alone or paired with the savory peppers and fresh pesto.
Other appetizers we sampled included tempura Brussels sprouts and a polenta cake, which was moist and topped with a delicious mix of sautéed spinach, garlic and tomato that lent more flavor to the otherwise bland polenta. The tempura was a hit, the cumin-scented batter making the veggie a hit even with die-hard veggie haters. Put some of the crispy fried sprouts in old-fashioned popcorn boxes and you've got a killer movie snack.
|Brussels sprouts that taste better than popcorn? Believe it.|