Rusconi’s American Kitchen – Photo Maralyn D. Hill
Last Sunday, I was fortunate to join my friend Doug MacKenzie for brunch at Rusconi’s American Kitchen in Phoenix. Chef Rusconi says, “Buy the best ingredients and treat them with love and respect then apply proper technique. Only by doing that will you be able to deliver the best quality possible.” This food philosophy shows through in all of his tasty offerings.
Arizona Benedict – Photo: Maralyn D. Hill
Since Benedicts are a favorite of mine and Rusconi’s had a variety, I eagerly tried the Arizona Benedict which consisted of pork chili Verde, corn tortilla, poached eggs, and kitchen potatoes. That really sounds plainer that what I was served. The combination of the pork chili Verde and corn tortilla came together like magic. I would easily order it again.
Roasted Pork Posole Soup – Photo: Maralyn D. Hill
Doug started with Roasted Pork Posole Soup with avocado, tomato and red onion. It was light and seasoned to perfection. It’s good he’s willing to share. He also had the Kitchen Burger with goat cheese, caramelized onion, lettuce and tomato accompanied by Truffle Parmesan Fries that were outstanding.
Kitchen Burger and Truffle Parmesan Fries – Photo: Maralyn D. Hill
To top off all of our healthy food, a chocolate bread pudding with vanilla and raspberry sauce. We each took a bite and I got to bring this treasure home, while Doug took the second half of his sandwich home.
Chocolate Bread Pudding – Photo: Maralyn D. Hill
The atmosphere was homey and friendly and our service was terrific. Rusconi’s has a stunning skylight/community art installation in the heart of the restaurant. As I watched other plates of food being delivered and devoured, I was delighted that Doug had picked Rusconi’s.
Chef Michael Rusconi – Image by Michael McNamara.
Chef Michael Rusconi was born in California and raised in Chicago. His culinary degree is from the New England Culinary Institute in Vermont. He is better known in this area for revitalizing the cuisine at LON’s at the Hermosa Inn, as well as supporting charitable events, and acquiring some Mobil 4-Star Awards, and consecutive nominations from the Arizona Culinary Hall of Fame. Chef Rusconi has been a leader in sustainable food, before it was a trend and his creativity is evident throughout. How lucky we all are that he has ventured out on his own to let his creativity and skills go wild.
Rusconi’s is open daily for happy hour and dinner, lunch Tuesday—Friday, and Sunday brunch. A good size menu of regional American cuisine featuring a wood burning grill and affordable prices is a welcome pleasure.
Rusconi’s has a compelling Mother’s Day Brunch pre-fixe menu. You may want to check it out.
Rusconi’s American Kitchen10637 North Tatum Boulevard, Suite 101B, Phoenix, AZ 85028
480.483.0009
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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.
