By Ela Sathern, Hallie Milstein & Ali Scheinfeld By Ela Sathern, Hallie Milstein & Ali Scheinfeld | December 3, 2021 | Home & Real Estate, Food & Drink, Lifestyle, Eat, Place to Spend the Day, Shop, East Valley,
Dining delights and new shops are elevating the East Valley in every sense of the word.
Bourbon & Bones Chophouse & Bar’s highly anticipated second location at SanTan Village is serving up premium steak and seafood dishes paired with Coravin rare wines by the glass to those who’d like to push this exquisite experience even further into the stratosphere. Here, we share the recipe for the savory third round of its elegant three-way A5-9 Japanese wagyu appetizer. This highly sought-after course includes A5 wagyu carpaccio paired with Aubry brut, pan-seared A5 wagyu paired with Eiko Fuji Ban Ryu Honjozo sake, and grilled A5 wagyu paired with Far Niente Post & Beam cabernet sauvignon. This dish is created with world-class expertise, and the indulgence is completely worth it. 2150 E. Williams Field Road, Gilbert, bourbonandbonesaz.com –Ela Sathern
THREE-WAY A5-9 JAPANESE WAGYU ROUND 3: GRILLED A5 WAGYU
INGREDIENTS
4 oz. A5-9 Japanese wagyu strip loin
Sea salt
Citrus salt
CITRUS SALT
¼ cup sea salt
Zest of 1 orange, 1 lime and 1 lemon
1.Grate zest of 1 orange on top of salt; same for 1 lime and 1 lemon.
2.Massage all the zest into the salt gently so as not to break any salt flakes. Be sure to coat every piece of salt. Set aside.
PREPARATION
1.Season the meat with sea salt and pepper.
2.Grill steak on an outside grill to desired doneness. (Tip: 1 minute cook time for 1 oz. of meat for medium rare)
3.Let meat rest for 2 minutes.
4.Slice it and fan it on plate.
5.Add very light citrus salt garnish on top.
Sip on a complimentary beverage and enjoy a customized cannabis experience at Sunday Goods, a new upscale dispensary and coffee shop opening its doors mid-November in Tempe. Complete with an open floor plan and high ceilings to foster a comfortable scene, shoppers can enjoy a free kombucha or cold brew and seek out their ideal match among the menu of locally grown, highquality cannabis. From the cannabis’ origins in a 7-acre Dutch glass greenhouse in Willcox and the sophisticated shopping experience to the powerful calming agent, creativity booster or other uplifting uses of the product, Sunday Goods is devoted to delivering a “feel-good moment” to its customers from start to finish. “Our dispensary is design-centric and customer obsessed,” says Tian Martinez, creative director for Sunday Goods. “The customer experience and design drove every decision we made.” There will even be a drive-thru! 723 N. Scottsdale Road, sundaygoods.com –Hallie Milstein
New to Gilbert, Verde at Cooley Station is a hot spot to watch for both work and play. With over 23 acres, this new lifestyle project is packed with creative and medical office space in addition to trendy shopping destinations and rejuvenating wellness facilities.
Built on farmland that has been maintained by the Cooley family for four generations over more than 90 years, Verde is an impressive addition to the area, designed to be a stunning space made for everything from working to shopping and relaxing that is “loaded with unique wall graphics, large-scale sculptures in the public spaces, a children’s play area and a programmed performance venue hosting a myriad events,” says Norman Brody, a managing member of developer SB2-VB, LLC, all of which can also be enjoyed by neighboring residents of the new Cooley Station development, which will have more than 2,500 apartments and 1,000 single-family homes.
Also on the scene are top-notch restaurants like Obon Sushi and Ramen and West Alley Barbecue, with more exciting restaurants and retail locations still being added to Verde’s roster every day, so make sure to keep a lookout for what’s coming next. verdegilbert.com –HM
Photography by: COURTESY OF BOURBON & BONES CHOPHOUSE & BAR; B2-VB, LLC; SHEA HOMES GOOD LIFE FESTIVAL; SUNDAY GOODS