(Sometimes they do, if they see you’ve run out.) House-made pita makes a good scoop, but one puffy little disc isn’t enough the kitchen should send out two.
Imagine the smokiest baba ghanoush you’ve ever eaten, strewn with fresh mint, pine nuts and juicy, jewel-like pomegranate seeds that burst with tangy sweetness. The smoked eggplant spread is also stellar. Hummus mantled with harissa-spiced short ribs, juices seeping into the creamy chickpeas, is an early favorite, wonderful with crisp fried shallots. It smells nice, too, thanks to the smoke emanating from the imported wood-burning hearth and custom Santa Maria-style grill that dominate the kitchen.Īs an inveterate grazer, I could happily eat here every week, dipping into every dip on the menu. Housed in the long-vacant Esplanade space first occupied by Houston’s and later by ill-fated Del Frisco’s Grille (a Texas chain), the bi-level restaurant – with its center-stage bar, glass-enclosed wine room and stunning views of the kitchen – looks fantastic. It’s like one of those rare Hollywood sequels that outclasses the original – lighter, snackier, less predictable and altogether more fun.Įxecutive chef Chris Mayo (J&G Steakhouse, LON’s at The Hermosa Inn) – recruited by Baltaire partner Travis Strickland, himself a chef – also fills a void in Valley dining few of us perceived before FLINT came along: that of a sexy, high-end alternative to the humble Middle Eastern mom and pop.įLINT’s charm begins with its aesthetics. And although Hollywood power players probably won’t be regulars here, FLINT’s menu is – to my possibly plebeian mind – vastly superior to Baltaire’s, combining the smoke and char of a classic American steakhouse with boldly flavored Middle East dishes and light coastal preparations from the Mediterranean. That said, I’m super excited about FLINT by Baltaire, a glitzy Mediterranean-accented restaurant in The Esplanade that constitutes a massaged version of L.A.’s super trendy Baltaire, which made a Sea of Galilee-size splash in Brentwood when it opened in 2015. I like hyper-local originals, not watered-down copycats that seldom seem as energetic, sincere or together as their progenitors. With few exceptions – the fabulous Roka Akor in Scottsdale being one – popular restaurants imported from other cities just don’t ring my bell.
could ignite a dining renaissance at the beleaguered Esplanade. It was leg it the best cocktail I think I ha ve ever had (like for real) 🍸į or dessert: Burnt basque cheesecake (best cheeseca ke in Phoenix 🍰), Doughnuts with chocola te espresso sauce.Like some enchanted upscale reimaging of Pita Jungle, this spot-on Mediterranean import from L.A.
#Flint by baltaire plus#
Plus you get to wat ch all the action from your tab le since the kitchen wall is a gia nt window! And they have a sup er swanky rooftop lounge!įor starters we g ot: spicy short rib hummus with wo od fired pita (💣), and burrata.įor mai ns: Wood-grilled Spanish octopus (out of th is world 🐙), Wood-grilled lamb chops.Ĭocktail: "Go od things come to those who wai t". Plus you get to wat ch all the action from your tab le since the kitchen wall is a gia nt window! mend! 💯🔥😍įor starters we g ot: spicy short rib hummus with wood-fir ed pita (💣), and burrata.on it whi ch takes the flavor to a who le new level. If you guys haven't been to Fli nt By Baltaire yet you have to che ck it out! They have this aweso me wood-burning grill and so many of the ir dishes are prepared on it whi ch takes the flavor to a who le new level.
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