During the ongoing coronavirus pandemic, reservations can be helpful for bars and customers alike.
On March 25, Arizona Gov. Doug Ducey lifted coronavirus-related restrictions on bars. This means bar owners no longer have to limit capacity or enforce safety rules to keep their staff and customers safe. Bars, however, are private property and owners can continue to enforce safety measures if they choose to do so.
But making a reservation can give customers an indication of if a bar is likely to be crowded. Also, reservations made online often include instructions and explanations of and safety measures and rules they might encounter at the business.
These days, the Valley’s restaurant scene has gotten pretty good at embracing diners dietary restrictions and decisions. You can now be a vegan here or indulge in a plant-based diet, and eat pretty well.
Veganism, in short, means abstaining from animal food products. Among the distinctions from vegetarianism are that vegans also skip additional products like eggs, dairy, and honey. For an added perspective on the subject, we turned to Michelle Dudash, a chef, registered dietitian, and cookbook author formerly based in Scottsdale. Dudash shared a few pointers for vegan diners in the Phoenix area.
For those thinking about making the change, “start gradually,” Dudash says. “You don t have to go all or nothing to enjoy the health benefits of less meat. Your taste buds may take an adjustment period. And for your intestinal tract, too, it s in your best interest to go gradually to prevent discomfort while adjusting to more plants.”
5700 East McDonald Drive, Paradise Valley
Elements at Sanctuary is no secret. Executive chef Beau MacMillan, who’s thrown down with Bobby Flay and cooked for Jay Z and Beyonce, helped put Scottsdale on the food map with his seasonal menu focusing on local ingredients infused with Asian flavors. (Chef de cuisine Samantha Sanz is no slouch, either.) Not only will you have an unforgettable meal think braised volcano lamb shank with smoked eggplant, or black truffle lobster risotto with chanterelle mushrooms but the mountain views are also so swoon-worthy that you’ll at least
feel like you’re on vacation.
Yucca Tap Room 29 West Southern Avenue, Tempe There is no official mocktail at Yucca, but they do have a full bar and knowledgeable staff. When asked about a mocktail, Yucca suggested the Fresh Fruit Press, which has ingredients that vary based on what s on hand. Typically, the press includes cucumber, lemon, lime, and orange muddled together and topped off with soda water. The result is a light and refreshing mocktail that is super-hydrating.
Bitter & Twisted Cocktail Parlour 1 West Jefferson Street Yeah, this downtown cocktail lounge is where you’ll go for extremely inventive drinks, but did you know part of the circus-themed menu at Bitter & Twisted Cocktail Parlour is dedicated to alcohol-free offerings? There’s the Nada Colada, or an alcohol-free version of the famed Coupette Colada. There’s also the sweet and spicy Miss Nightingale (a sparkling mix of hibiscus, sage, and cinnamon), the refreshing Cucumber Spritzer, and the Storms a Brewin’ for anyone in need of so