eating and drinking in the loop / 202 DINE /
Fired Up Grill
The chefs at Fired Up Grill have created
a dish that is sweet, savory and oh-soscrumptious for their fall menu. The dish
that caught our eye is grilled pork over
butternut squash hash and finished with a
brandy demi-glace.
7131 W. Ray Rd. #45, Chandler.
480-940-4040, firedupgrill.com.
Piggly’s at the Fair
Barbecue and Grill
Set to hold its grand opening Oct. 2,
Piggly’s has rolled out a funnel cake for
the occasion. Fried to golden perfection,
the cake is drizzled in pumpkin sauce and
sprinkled with cinnamon and nutmeg; all
topped with spice cream.
1633 S. Stapley Dr., Mesa.
480-707-9009, pigglys.com.
The House at Secret Garden
These folks amp up fall with their dried
berry bread pudding. This dish combines the flavors of tart cherry, cranberries, raisins and almonds and tops
it with vanilla ice cream and bourbon
maple anglaise. It’s the perfect ending
to a meal at this cozy house, just a hop,
skip and a jump from Tempe.
2501 E. Baseline Rd., Phoenix.
602-243-8539, houseatsecretgarden.com.
ABOUT THE WRITER // Susie Timm is the founder of Girl Meets
Fork Marketing & Media, specializing in gourmet food. She is an avid
writer for her award-winning blog GirlMeetsFork.com and a frequent
contributor to local media.
202 magazine \ october 2013 \ 202magazine.com
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