Josh Riesner of Scottsdale's Pig & Pickle Dishes on Bartending Bullshit and What He Ate That You Probably Never Will
|duck ham, bitter greens, pears, cranberries, walnuts|
Most under-rated ingredient: Salt.
Trend you like: Friendly, affordable neighborhood joints with great cocktail lists and delicious food.
Dish/trend or catch phrase you wish would go away and why: None. They do it on their own. Don't follow the trends, kids.
Your favorite cuisine and why: Anything made with care and especially anything I didn't have to make myself!
Weirdest thing you ever ate: Pickled pig uterus.
Your most embarrassing moment in the kitchen: I'm a goofball so I don't embarrass easily, but opening night at Pig & Pickle not being perfect kinda made me feel dumb.
What really turns you off when you're dining at a restaurant? Pushy service, pricy mediocre product, dirty tables and watching messy cooks.
Name one of your favorite places to dine in Phoenix and briefly explain why: I really like FnB for their simplicity.
What is your bartender-partner Clayton MacGregor's style?: He doesn't do the "light your Tiki drink on fire" bullshit, just straight-up, old-school cocktails. I don't need a guy in a newsboy cap and ostrich-skin boots making my drinks, and I don't need $30 booze in my martini. This neighborhood doesn't give a shit about that.