Brenda and I enjoy writing this blog, But, what we really like is when we have other contributors. Today, we are fortunate to have a post by Douglas MacKenzie. We always enjoy time spent with Doug and I’ll tell you, he knows how to search out the best places. I just went to their website to check out menu and the offerings look delicious. Thanks Doug, I look forward to trying Petite Maison.
A town famous for authentic Mexican food and a cowboy steak is surprising many with the new and intimate French bistro inspired Petite Maison. Chef James Porter brings farm to table freshness to brunch, lunch and dinner in a stand alone building yet small location on Shoeman Lane in Old Town. There are only eight tables inside and about ten on the patio. There is a comfortable bar as well.
The food is classic French from escargot and foie gras to steak tartare and Coquille Saint-Jacques for appetizers. Don’t miss out on this first course – the plates tend to be on the smaller portion size so you will have room for the main course. The escargots have just the right hint of Pernod and the foie gras is accompanied with warmed caramelized apples.
For entrees the steak frites was pan seared and meant what a bistro plate should be. For a more wintry dish, the coq au vin’s braised chicken is what comfort food is all about.
Desserts include a soufflé and crème brulee with French press coffee. The wine list is reasonable with a fair selection of both US and French vintners.
Petite Maison, 7216 Shoeman Lane, Scottsdale, AZ. 480-991-6887; www.petitemaisonaz.com
Douglas MacKenzie
Author: Maralyn
Maralyn Dennis Hill, The Epicurean Explorer, is president emeritus of International Food Wine & Travel Writers Association, member of Society of American Travel Writers, and Society of Professional Journalists. She is Executive Editor of Luxe Beat Magazine and contributes to other publications. She also speaks and is a guest on many shows. The majority of Maralyn’s articles are now geared to the luxury market, spas, corporate retreats, business events, and culinary tourism, from simple to gourmet. Maralyn’s description of herself: I was born to travel and tell the tale. I’m energized by different cultures in every aspect of their lives, from food, wine, and destination, to how they conduct business. Travel represents a continual geography lesson.
