(uplifting music) - I am Chef Mark Tarbell.

Welcome to "Check, Please!

Arizona," the show where Valley residents recommend their favorite restaurants.

Coming up, we have three guests who are passionate about their picks.

They've dined it all three, and are ready to share the reviews with each other, and with you right here on "Check, Please!

Arizona."

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Arizona" is supported by... - [Narrator] "Ironwood Cancer & Research Centers," personalized cancer care through medical and radiation oncology, focusing on supporting all of you.

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Alright.

- I'm Chef Mark Tarbell.

Welcome to "Check, Please!

Arizona."

In this episode, we're enjoying seafood, American Fair with a Latin twist, and Italian dishes.

Let's meet our diners.

Jessica Wenger-McPhaul owns an inclusive undergarments company.

She's from Arizona and was nominated for an Emmy for her work as a costume designer.

Jasmine Olson is a claims adjuster who is originally from Chicago.

She loves spending time with her family and doing landscape photography.

But up first is Tron Smith's choice.

Tron is a market manager for Airbnb.

A few years ago, she competed on the game show "Match Game," and while seafood may not seem like a match with Landlock Arizona, Tron says, "Wait till you try this place."

This is Chula Seafood.

(uplifting music) - I would describe Chula Seafood as fresh fish in the desert and great hospitality.

At Chula Seafood, you can find a variety of seafood options.

We've got poke, we've got smoked fish, you have fish and chips, you have clam chowder, you can get a piece of fish cooked how you like with your choice of sides, and everything in between.

We pretty much only do seafood.

Three of the top items here for sure would be our Hawaiian poke bowl, our California burrito, and our fish and chips.

The dish that I always get and will forever always love is our chef's sashimi platter.

I just love all of the raw options and how fresh it can be in Arizona.

We have a fresh fish case full of everything you could want from oysters, ahi tuna, salmon, scallops, shrimp where you can come and shop, pick out what you wanna take home and cook for yourself.

So if you've never been here before, it might be a lot to take in if this is your first time visiting.

Don't be afraid.

We understand and we can help you through the process.

What inspired me to bring fresh fish to the desert was my husband's father and his commercial swordfish boat that had been in the family for over 30 years.

And we said, "Hey, let's bring fresh fish to the desert and we made it happen."

The name Chula actually comes from a family friend's dog.

When we acquired our swordfish vessel, we named it Chula.

Chula is a slang that means beautiful.

So we sell beautiful seafood.

I want the guest experience to feel like they are at home, that they're comfortable here where you know you're gonna have incredible hospitality, outstanding food, and an enjoyable experience.

(uplifting inspiring music) - So I understand this is one of your go-to place, like a match made in heaven, seafood, Arizona, and you and your man.

- Absolutely.

It's a place that I go to every single Friday.

Even though it has a couple of locations in the Valley, it still feels like home when we go in.

We're greeted every time with our name.

- That's really cool.

- Yeah.

- So it's your place.

What is your go-to dish or what did you have when you went?

- We had what we normally have: three grilled oysters and then three fresh oysters, which are always so fantastic.

- [Host] Wow.

- And it comes with a Chipotle butter that they put on top.

So it's a little bit smokey too as well once they bring them out.

And then, the fresh ones are your traditional fresh briny, cucumber, bright, you know, with the mignette on the side.

- Oh wow.

Minette.

They're classic.

So Jessica, what did you start with?

- We went for happy hour.

I went with my dad and my husband.

We started with the three grilled oysters, and it came with this super sourdough bread that my husband like could have eaten all day long.

- And then you had their corn chips.

- We had their corn chips and the ceviche, and which was awesome.

- What was in the ceviche that day?

- There was definitely some white fish, and maybe a scallop in there, but it was so citrusy.

And then to have it as like in between, we shared a whole bunch of plants for happy hour.

So to have it like being able to eat in between every meal was just like this awesome like almost palate cleanser if you will.

I love it but love it.

It was like citrusy and awesome.

- I'm gonna put that out there.

You have invented the next palate cleanser.

It is good.

- Here to hear first.

- So Jasmine, what'd you have for an appetizer?

- So we started with the clam chowder soup, and it was delicious.

Me and my family were big fans of clam chowder.

Anytime we see it on a menu anywhere we want to try it, so.

- [Host] So you're an expert.

- Yes.

And this one blew us out of the water.

We still are talking about it to this day of when's the next time that we can go back up to Chula to get some, I wish that I ended up getting a bowl to go because it was that good - Next time.

- Yeah.

- So I'm a fanatic about it.

Is it a really traditional cream base?

- It is traditional in the way that it's cream-based.

There is a twist on it.

They do add bacon into it, and it's very delicious.

It adds just like an extra level of flavor, and it was just so delicious.

- So Tron, what did you have for an entree?

- So for an entree, I had something different this time, which was a grilled mojo fish.

Two sides on the side.

One was a grilled broccolini and the other one was french fries.

Just 'cause I'm a french fry girly.

I have to say the portion was a little bit over eight ounces.

So it was a really good portion size, grilled to perfection.

My boyfriend had the Baja shrimp burrito, which was so huge and hefty, also had french fries in it too as well, along with.

- I know, it was really into it.

It was a really interesting take.

And also a black and shrimp on the inside too as well.

Huge chunks of avocado.

He's normally a clean plate club fan, and this time there was definitely- - Good luck.

- He couldn't do it, he couldn't do it.

It was just too hefty.

- So Jessica, you were sharing with your family.

What did you, what was the standout for you?

- There were two things that I still dream about.

Number one are the shrimp tacos.

There's this creamy spicy sauce.

They're so good on the corn tortilla, they're fantastic.

And then I had the Mediterranean bowl, and I would not share it with anybody 'cause it was that good.

But I'm a sucker for feta and just like the richness, the quinoa were perfect.

The salmon was like crusted and a little bit blackened.

It was fantastic.

I would say the only thing I would've added in it is maybe like black olives, just 'cause I want like a real Mediterranean thing.

But it was real good.

- So Jasmine, what'd you have for an entree?

- For an entree, I went with the warm lobster roll, and it came with a side of chips.

It was very delicious.

The roll itself was outstanding, and the lobster gave you a really good amount of lobster, and then actually came with a side of butter that you could drizzle the amount that you want on?

- Which, so it was toasted bun, warm lobster roll.

- Yes.

- With a side of butter.

- Which I really appreciated.

- I just need a moment.

- So good.

- Yeah, I just need a moment.

Okay.

- You can drizzle, continue.

- Yeah, you can drizzle the butter, you can dunk it.

So good.

And then we also went with the fish and chips, huge fish and chips fan, and it was delicious.

The breading was light.

Yeah, it - Light breading.

- Alright.

And did they do the traditional malt vinegar and- - Yes.

So they have a station where you can grab any hot sauce you want, soy sauce, and then they also had vinegar.

So really traditional in that way.

And then also it came the site of tartar sauce, but it was a dill tartar sauce and that was delicious.

- That's interesting.

- Yeah, so much fresh dill in the sauce and, yeah.

- Very cool.

- Delicious.

- So Jessica, you went to happy hour, right?

- Yes.

- And did you have anything to drink?

- I had a grapefruit spritz, which is like their take on an Aperol spritz, and it was like tangy and perfect.

- Yummy.

- Yeah, it really good.

Love grapefruit drawn.

- Did you have anything to drink?

- They have all day, happy hour on Sunday.

- Okay.

- And I got the last Prosecco pour of the night, so.

They had a banging brunch I guess that day because there was no Prosecco when we ducked in that night.

- Well at least they had one for you.

- Yeah.

- And Jasmine, did you have a drink?

- I had the cucumber Gimlet, which was a gin-based cocktail, and it had cucumber in it and I believe maybe some mint.

It was very refreshing.

- Mint delicious.

- So good.

- Summer, very light, crisp, and it paired well with all the seafood as well.

- All right, this is the time for pro tips and takeaways.

So Tron, this is your place.

What are yours?

- Perfect.

Fresh seafood.

Like, seek out a special but worth the splurge, worth the splurge.

- Pro tip, go at happy hour, and order the ceviche.

- Pro Tip.

- Pro tip, go on a Sunday all day happy hour, and get the clam chowder and make sure to get some to go for home.

- If you want to try Chula Seafood in Greyhawk, it's located in Scottsdale near Hayden and Thompson Peak Parkway.

An average meal costs $50 and they have two other locations, but only Greyhawk takes reservations.

(uplifting music) Now to Jessica's choice, she has celiac, and often has to settle when it comes to dishes.

But she says her spot never lets her down, a restaurant with innovative American and Latin flavors.

This is Otro Cafe.

(upbeat music) - I would describe Otro Cafe as an eclectic mix of my experiences growing up in Mexico City, San Antonio, Texas, and being raised by a French Vietnamese mom.

What people are gonna find on our menu is gonna be just a variety of great breakfast, lunch, and dinner options.

We use an open grill so everything has a little bit of a smoky undertone and a little flavor there that just makes it much more unique.

On our breakfast menu, I would think that the two most popular dishes are gonna be the eggs and barbacoa, and the flapjacks.

We usually go through around 10 gallons of flapjacks on a weekend day.

On our dinner menu, we have a great variety of options that people really enjoy.

We're really well known for our salads.

We have a lot of great salads that are fun and creative.

We also have things like a nice carna asada burrito, which we actually grill the carne asada, and then we wrap it, and then we actually toast the tortilla on the outside.

So the outside's nice and caramelized.

So you just get a lot of flavor.

When we built the menu, we really wanted to make sure that everybody from the neighborhood can enjoy something on the menu.

So we pay very close attention to the ingredients and how we use them, from keeping our fryer, you know, flour-free, to creating vegetarian options.

The vibe of the restaurant, and really what we were going for is just a very nice comfortable place for people to come in and enjoy the food.

When people do come into my restaurant, it's not about a sense of perfection and dining experience, but more like a grounded neighborhood place.

So when they leave here, if we've given them a good experience and they're nourished and they feel like they got a good meal, then I'm happy with that.

(inspiring music) - So Jessica, you drive by this place every day.

What makes you want to just take a hard ride and go in there?

- I am there often.

- You are.

- Okay, so you don't just drive by, you actually drive to.

- And if anyone's like, "Hey, can we meet for coffee or lunch?"

I'm like, how about Otro?

Like, it's always my place.

I'm there often.

- [Host] Cool.

- I love it.

- So what's your go-to when you go there?

- My go-to, I literally have not veered off since I found this meal.

It's been over a year for sure of having it.

It's called tacos chinos.

And as a person with celiac disease, there's a lot of foods that become off limits for you.

And so Chinese food, like traditional Chinese food becomes one of them.

So they take a pork taco but make it more spring roll style.

And so they wrap it in a rice paper, and it's fried, and it's crispy and it is just incredible with a soy sauce and a spicier red sauce with it.

And they serve it with huge leafs of lettuce and then mint, and cilantro.

So you kind of like make this crispy saucy lettuce wrap, and it is truly like my favorite thing to eat.

- Do they call it Jessica's dish?

- They should now.

Hopefully they do now.

- Jasmine, what'd you have when you were there?

- So we started with the queso fundido and we added chorizo as an option to add.

And it was delicious.

So good, a great amount of chorizo, and the cheese was melted perfectly.

It was the biggest cheese pull I probably have ever had.

So that was fun.

- [Host] I love it.

- Yeah.

- So the chorizo really brings a lot of depth and power to it.

- Yes.

Spice so good.

And it was so filling and we still had some leftover to take home.

- Tron, what did you have to eat?

- So we started with blueberry pancakes.

We went on a Sunday for oh okay, for brunch.

And so that was kind of our little appetizer.

There were absolutely huge pancakes, super fluffy with this giant pat of butter.

Felt like these double dare pancakes like from back in the day.

Bursting with blueberries at well, and enough to take home too.

- That was cool.

And I love that they use real butter.

I'm like, that's my pet peeve with pancakes.

And they are giant.

I went for breakfast once too.

And they have a really great bakery and coffee sauce too.

- Yes they do.

- It's a bustling place.

- Also the coffee shop, you can order the full menu there.

So also if you need to like more quiet can order everything at the coffee shop.

- You're supposed to save your pro tips for the end.

- There's another one.

- There is.

Okay, cool.

So Jessica, what do you have for appetizer?

- I went with two girlfriends and we shared the guac and chips, and the Otro salsas that come with it.

There's two bottles, it's a red and a green salsa.

One is very spicy if you like it.

Like, it's truly, they're incredible.

And then the mild one is very mild and good, but the guacamole is chunky, and the chips are perfect, they're made in house, and it was, I mean it's truly like every flavor, but the guac and the salsa together, magic.

- So Jasmine, what did you have for an entree?

- For an entree, I had the Pika burger, which is a green chili style burger, and it was delicious.

It was massive and it was still so good.

It had green chilies, caramelized onion, cheddar cheese.

And then I had a Chipotle mayo sauce on it as well.

- [Host] Cool.

- Yeah, an avocado.

- What else did, what did your boyfriend have?

- He had a carne saada burrito, and that was delicious as well.

- Did he let you try it?

- Yes.

I'm liking, I got a bite, I'm liking this guy.

[Host] This guy, all right!

- I got a bite in, and then he ended up only eating half of it so we took that home as well.

- So Tron, what did you have for an entree?

- I had the pollo de caldo, which is their version of fah, traditional setup, but also very huge.

She asked me if I wanted a small or large, and I'm always gonna say large.

So, it was actually quite intimidating.

Traditional setup on the side with beans, sprouted cilantro, and a huge lime.

And my boyfriend had the juevos rancheros, which we also learned that they do a lot of local sourcing there, and they use shriner's sausage, which is like a local butcher shop down the street from them.

So Jessica, kind of walk us through the atmosphere.

- You walk in and it is split on one side.

So the cafe's over there, and then the restaurant's on the right, and it's kind of like industrial feeling, but it's like super warm, and there's smaller tables, there's a few benches, but it's warm and inviting, and the staff is like super knowledgeable as well.

- Yeah, very knowledgeable, super friendly, very efficient and fast.

Yes, true, Tron, but you think of the atmosphere?

- Atmosphere was great.

It was brunch and it was very busy, but the staff was so attentive that at one point I thought they were onto me.

I thought they knew that I was there with "Check, Please!"

And then I looked around and everyone else there was getting the same service.

- [Host] Very great atmosphere.

Everyone helping each other out.

Loved it.

- I loved the atmosphere.

I thought the artwork that they had displayed throughout was gorgeous.

Very fun to look at.

And then I also think that the service was really wonderful too.

Even when we were leaving the restaurant, everybody working behind the bar was saying bye to us, and to have a wonderful day, and that they'll see us again soon.

- Really engaged.

- Yes.

- I like that.

- Yes.

So wonderful.

- Okay, this is a time where we do pro tips on this place.

Jessica, it's your place.

What's the pro tip?

- Order tacos chinos.

And then do all of the things I just said.

So you take the lettuce wrap, you put the tacos, chinos in it, all of the, put the red sauce on it, cilantro, mint, roll it up, then dip it in the soy sauce.

- Jessica's tacos.

- That's how you do it.

- Got it.

Tacos Chinos.

Thank you very much.

Jasmine.

- My pro tip is to bring friends and family with you.

The portions are really big, so you can try each other's plates, and you can share, and then you'll even have leftovers to take home to go.

- Perfect.

- Order the small 'cause there will be some to take home.

And the grapefruit mimosa was absolutely perfect.

- Ooh, yes.

Love grapefruit mimosa.

If you wanna try Otro Cafe, it's located in Phoenix on Seventh Street, just north of Bethany Home Road.

An average meal will cost you $27, and they do not take reservations.

(upbeat music) Our last pick is Jasmine's, a little late night internet, scrolling is how she found her favorite spot.

A restaurant using locally sourced ingredients to create Italian delights.

This is Campo Italian bistro.

(exotic guitar music) - Campo Italian Bistro and Bar is a modern, upscale, casual Italian dining where we focus on a lot of flavors of Italy and the different regions of Italy, and using as much local produce as we can get.

The items on the menu that people can find here is a lot of handmade pastas and then lots of antipasta items, and insalatas, and stuff from the grill.

We try to cater to everybody's dietary needs, including that we are a big pasta place and pizza place, but we do offer gluten-free options as well.

We can do some gluten-free pizza dough.

We have gluten-free pastas.

We also have a extensive cocktail menu and wine list featuring all different Italian wines from all different regions of Italy.

The ambience in the vibe here is very warm and inviting, very upbeat, but you can also come in and enjoy a nice romantic evening with a date or a partner, if you want.

So we're kind of a nice mix of that.

You get it all in one package.

When I design a menu, it feels pretty amazing.

I love to bring what I've been doing most of my life, and I always try to focus on what makes me a chef is all those big deep flavors, but keeping it somewhat simple.

What I think draws everybody into Italian food is, to me, it seems the most homey.

You don't really have to be specifically in the mood for it, but you can always find something that you're going to eat and something that you're gonna enjoy with Italian food.

When guests come in to eat, what we're really hoping for is to leave an everlasting memory of an amazing evening with amazing food, good times, laughter, fun, and a memory that will carry on with them.

(exotic guitar music) - So Jasmine, Arizona has a lot of Italian restaurant.

What made you pick this one?

- I am an avid foodie, and I'm constantly scrolling on Instagram and Yelp to try and find new restaurants that I want to try out, and I came across compo, and the reviews were great.

The ambiance looked great in the photos, so I added it to my list to try and it became one of my new favorites.

- I love it.

So what, what did you have when you went there?

- I usually start with the meatballs, and comes with a side of bread, and they grill their bread, and I love any restaurant that grills their bread.

I love that flavor.

And the sauce is very delicious.

The meatball itself is very tender, has a lot of flavor.

They also have kind of an after kick to the sauce and the meatball, like there's a little bit of heat.

- Oh, I like that.

- And yeah, I really enjoyed that.

- tron, what'd you have?

So I went with a larger group.

- [Host] For your birthday.

- The night before my birthday, which was also the night of a huge monsoon.

We did a lot of shared appetizers.

The beet and arugula salad was a huge winner.

One of my friends absolutely loved that.

The grilled bread to start was also super light, even though sometimes you get grilled bread and it could be a little bit heavy, but it was still super light as well.

So we really enjoyed those.

- Nice, enjoy, nice.

Jessica.

- My kids, my husband, and my parents went, so we had this lovely Italian family meal - And we started with the whipped feta and crudite, which was in incredible.

And, I'm gluten-free and so we, the crudite was all the vegetables for me to eat and it sat in front of my three-year-old and like licked the bowl.

It was that good.

- [Host] That is awesome.

- [Diner] So it was amazing.

- So he's gonna be a foodie.

- Very much.

He looks like a foodie as well.

So it's definitely on track.

And then we also, the other starter they had was the focaccia bread.

I could not partake, but my kids, my seven-year-old said it was the best bread he's ever eaten in his life.

Thick, spongy, thick spongy, like in its own square pan.

- With little big air pockets in it?

- I mean, everybody was like looking at me like, this is the greatest thing I've ever eaten.

And I was like, enjoy it.

- Yeah, yeah, yeah.

Rub it in.

- Yeah, rub it in.

- Awesome.

So what else did you have when you were there?

- My entree I got was the papadelli bolognese, and they used pork and beef in the meat sauce.

- As you must.

- So that was delicious.

I do wish there was a little bit more sauce on it though, because I do like my pasta to be very saucy and meat.

- I'm sure they'd throw it on next time.

- It was delicious, and then my boyfriend got one of their pizzas.

It was their hot pepperoni pizza that came with pepperoni, fresh jalapenos, and then I believe a hot honey drizzle, and that was outstanding.

- That's really interesting.

Fascinating.

I like that little twist.

- Yeah.

- A little Americano twist on it.

Jessica?

- I had the Sal Cicio pizza, and of course, gluten-free.

And the gluten-free crust is incredible there.

It's on the thinner side, which is great if, you know, if you like gluten-free crust, you want 'em thinner and crispy on the outside but still chewy on the inside.

It was great.

And the meat on it was Italian sausage and a salami with mozzarella, and some basil, and a little bit of spice.

It was really good.

- And what else did you have?

- I split it with my husband.

We had the pesto rigatoni and again, gluten-free pasta.

It probably was not made in house, but it was really, really good.

- I'm a pesto fan, and so it was just like the right spices.

It had chicken and sun dried tomato in it as well.

The sun dried tomato just gave it this like awesome sweetness - Sweet acid.

- Yeah, a pop.

Really intense flavor.

- It was just a really good combo together.

- Cool.

Tron, what'd you have for an entree?

So chicken parm is my number one go-to in an Italian restaurant.

And this one was really good.

It was a great sized chicken breast, not overly-breaded, not overly-sauced.

Came with a little pasta on the side.

It didn't have red sauce on the, which I thought was a little bit, not different, but I still love the dish altogether.

- I did have the chicken.

- You did?

You had what I had.

- It was good.

Had what I'm having was good.

- I did and I booked a change.

I loved it.

So, drinks.

Did anyone have drinks?

- Yes.

- Okay.

Everyone's going.

- Yeah, of course.

- Jessica.

- I had the anti-hero martini, which as a martini was fantastic.

I like the more sour.

It had a grapefruit base in it.

I will say with an Italian meal, probably not the best choice.

- Right.

- It's, you know, it's more citrusy.

It's like just ready for a different meal.

The martini itself was great.

I probably wouldn't have it with like, - After a Martin traditional Italian.

- Yeah.

- Okay.

No, that's really cool.

Tron, did you have anything to drink?

- Yeah, did they have Prosecco?

- They did not, but I had champagne instead.

- Okay, well.

- That's okay.

So I stuck to the bubbles, which I like, and there were some old fashioned floating around the table that got some nice compliments, and a nice red wine too as well.

- I also went with a red wine, I had a glass of pinot noir, and then my boyfriend loves sangria.

He got a glass of the sangria, and I tried it, and it was very good.

This was perfect.

It was light, refreshing, but still had a good amount of sweetness.

Not too sweet.

- Alright.

Ambiance.

What do you think?

- Well, it was actually like- - It was dark and dusty.

- Yeah, like hail and taste.

Nothing to do with the restaurant, but you couldn't see two feet in front of your.

- Couldn't see anything.

I think because of the monsoon, like everything was a whirlwind and, like, it just really was hard to tell what the ambiance could be like.

So, but that night it was- - Yeah, luckily you weren't on the patio.

- Exactly.

- Yeah.

There you go.

Jessica.

- We thought it was beautiful.

I'm sorry you didn't get to see all of it 'cause it's so pretty inside.

It's like, beautiful lighting.

It was like really like an upscale, amazing, beautiful place.

But I will say we got there for at 5:30 for like a family dinner and almost every table in there had a child there, which was nice to have like an upscale Italian vibe, but like still could have the kids and everybody was there, and it was, my kids loved every second of it.

So it was nice to create little foodies.

- And they're welcoming of that, which is really cool.

- Yeah, it's very nice.

- Great gracious.

Nice.

Jasmine.

- I do really enjoy the ambiance there.

Their patio is one of my favorite patios to sit out.

I think it's decorated beautifully.

The lighting is gorgeous.

It's definitely a place to go when it's nice out here.

- Now it's time for pro tips.

So Jasmine, it's your place.

- Go on Wednesdays, all pizzas are $10, and then they also do $5 Martini Thursdays as well.

- Well, I'm gonna go Wednesday and Thursday this week.

Jessica.

- I was gonna say Thursday.

Get those $5 martinis, and my kids will make sure that you always order the focaccia bread.

- Love that, Tron.

Don't go during a monsoon.

(all laughing) and definitely want to try the house-made pastas.

They were both very delicious.

- If you wanna try Campo Italian Bistro, it's in Scottsdale near Hayden and via Di Ventura.

An average meal will cost you $35.

And they do take reservations.

I wanna thank Tron, Jessica, and Jasmine for joining me at the table.

And thank you for joining us here at "Check, Please!

Arizona."

If you'd like to share your favorite restaurant, head to our website, azpbs.org/checkplease, and nominate your must eat at spot.

Who knows?

You can be joining me at the table, and be a part of the foodie conversation in Arizona, on Facebook and Instagram using #CheckPleaseAZ.

Join us next time when three new guests make their recommendations right here on "Check, Please!

Arizona."

I'm Chef Mark Tarbel.

Have a delicious life.

- [Narrator] Check, Please!

Arizona is supported by.

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