Tis the season to enjoy a festive meal at FOUND:RE Phoenix Hotel in celebration of Christmas. On Wednesday, Dec. 25, Match Market & Bar, the hotel’s signature restaurant, is pleased to present the following four-course prix fixe menu: First Course: Camembert and Rhubarb with spiced rhubarb compote and warm baguette Second Course: Duck a l’Orange featuring duck breast, prosciutto wrapped asparagus, parsnip puree and orange sauce Third Course: Christmas Roast — Beef roast, roasted sherry glaze carrots, whipped potatoes and beef jus Fourth Course: Buche De Noel — Chocolate genoise cake, vanilla and chocolate buttercream, raspberry and rosemary The price for Match’s prix fixe Christmas Dinner is $79, plus tax and gratuity. Seating times are 3 p.m. and 6 p.m. Reservations can be made via matchphx.com. For more information, call 602-875-8080 or visit foundrehotels.com or matchphx.com.
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Flour & Thyme is Now Open with Lunch Service Beginning DEC. 26
Chef Ivan Jacobo is pleased to announce the debut of his new restaurant, Flour & Thyme. The restaurant is now open in the space formerly occupied by Jacobo’s first restaurant, Anhelo. In addition to serving dinner, Chef Jacobo has decided to open the restaurant for lunch service as well, beginning Thursday, December 26. “It quickly began to make sense to add lunchtime hours for our downtown residents, so we have been working to build in and train additional staff to support that,” says Jacobo. “We appreciate the patience as we put the final touches on our lunch service offering. We look forward to serving our community very soon.” Jacobo calls his latest concept “my love letter to downtown Phoenix.” He credits the location for helping to shape his upbringing in the culinary scene. Anhelo relocates to Old Town Scottsdale in the new year. Flour & Thyme features a robust menu of land, sea and garden dishes along with an excellent wine program and specialty cocktails. Diners can begin their dining experience with the heirloom tomato salad, foie gras torchon, chawanmushi or items from the raw bar such as crudo, steak tartar and tuna carpaccio. Entrée selections include handmade pastas such as the spaghetti a la chitarra, girasol featuring poached crab and lasagna. Other main events include the burger made with short rib blend, duck breast, veal tomahawk, wood-fired branzino, Chilean sea bass and grilled scallops. Diners can round out their meal with a variety of sides such as mushrooms, loaded potato, broccolini and grilled sourdough served with honey and thyme butter. The Chef’s Tasting Menu presents an unparalleled seven-course dining experience featuring Chef Jacobo’s menu favorites. Wine pairings can be added to enhance this culinary endeavor. The lunchtime menu features some selections that mirror the dinner menu and others, such as a garden salad with roasted beets, tuna nicoise salad, and petit filet with wild mushroom potato risotto and more. Flour & Thyme will offer lunch service from 11 a.m-3 p.m. Tuesday through Saturday. Dinner service begins at 5 p.m. For more about Flour & Thyme, visit flourandthymerestaurant.com.