Java.FEB.2017
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At our table, we were introduced to the aforementioned James, and also to Mikhail,<br />
who was likewise taking care of us. An impressive menu awaited, designed on a<br />
classic Italian approach, highlighting four courses and dessert. Given the impressive<br />
array of choices, we elected to trust our server and put the meal in his hands. After a<br />
quick chat about allergies, preferences and dislikes, James curated our entire meal.<br />
This approach made for an uninterrupted flow of courses, expertly paced, without<br />
breaks to choose the next one. For our antipasti, we had the Tableside Caesar ($17),<br />
which felt like delectable performance art. A gentleman we dubbed “artista insalata,”<br />
equipped with a wooden cart, whipped up a perfect salad of baby gem lettuce, kicky<br />
anchovy dressing, Parmesan croutons and fried capers.<br />
For the second course, formaggio e salumi, we tried the Burrata di Bufala ($15)<br />
and Fra’Mani Pancetta ($15 per person). Burrata is one of my favorites—a tender,<br />
fresh, ricotta-like center surrounded by a firmer layer of mozzarella, traditionally<br />
made from the milk of water buffalo. It’s light, creamy and delicate, and here it<br />
is perfect. Served in a bowl with an arugula salad, ribbons of prosciutto and a<br />
smattering of pesto, it’s so light and flavorful it makes me think of spring. The<br />
pancetta was like your favorite charcuterie—strands of melt-in-your-mouth,<br />
feather-light meat, house-cured for 24 months.<br />
You won’t feel rushed here. The time between courses is enough to feel satiated,<br />
and allows you to take in the landscape. Although the space, when at capacity,<br />
seats nearly 250 in two dining rooms, it never feels crowded. Take the time to<br />
watch the play of staff—the ratio seems close to one staff member for every<br />
two guests. There appeared to be someone assigned to curate every part of<br />
the experience—drinks, serving, tableside preparations, lighting (we watched<br />
a gentleman adjust the brightness down as the evening went on) and audio.<br />
However, given all of the gorgeous hard surfaces (think painted exposed brick,<br />
repurposed barn wood flooring, etc.), it did have a tendency to get a bit loud.<br />
The pasta course, primi piatti, is where things get really interesting. You’ll notice<br />
at this point in your meal that each dish is served on a distinct plate that isn’t<br />
repeated until dessert (assuming you have the Tableside Caesar). I can’t imagine<br />
the sheer volume of storage required for this attention to detail. But back to the<br />
food: I am still thinking about the Garganelli ($22), long, tubular pasta coated in<br />
truffle butter, Parmesan and speck (also house-cured). The Strozzapreti ($15), sort<br />
of an elongated cavatelli shape, is served in Fat Ox’s version of a red sauce—<br />
slightly sweet and elegantly simple. I also loved the Rigatoni Lamb Verde ($18),<br />
a savory green tomato sauce loaded with pecorino and crunchy bits of fennel<br />
pollen. We shared each pasta, and to be honest, if you’re taking the four-course<br />
route—and you should, at least once in your life—I would suggest sharing each<br />
course. The courses aren’t caricatures of fine dining, with minuscule portions<br />
artfully arranged, but rather ample portions you can easily share. Can share—you<br />
are fully justified in not wanting to, when it’s this good.<br />
In the Italian tradition, the last course, secondi piatti, is the protein. We went for<br />
it. The Porterhouse ($110) is 28 ounces of dry-aged beef, cut for you. It was<br />
perfectly cooked, the salt-and-pepper crust just right, adding depth to the lovely<br />
fat edge of the tenderloin side (my favorite). The marbling on the strip side was<br />
also gorgeous and impressive, and we all but inhaled it. Anyone who loves beef<br />
can attest to the skill it took in the kitchen to get a hunk of beef that large and<br />
impressive cooked to perfection.<br />
The Rotisserie Jidori Chicken is no slouch, either. We elected the A La Diavolo style<br />
($30), which came doused in a fiery red-pepper sauce. Perfectly moist chicken—I’m<br />
really struggling for the words. There is a tendency to bypass chicken in fine dining,<br />
and I think that is a mistake. Truly well-prepared chicken is substantially different<br />
from what even the best cooks can approximate at home. One day in the kitchen<br />
of my dreams, with a 12-burner Wolf range with rotisserie, maybe I will be able<br />
to. Until then, I’ll order chicken like this—perfectly moist. Add a side of Guistos<br />
Polenta ($10) to round out the course. Be warned, polenta this decadent can only<br />
be prepared with almost equal parts butter and cream. It’s worth it, though. Small<br />
crocks of polenta with bubbly chars on the top—the way roasted dishes should<br />
always arrive after spending time in a toasty oven. After a couple of bites we lost<br />
all of our manners and ate the polenta straight out of the crock—it never made it to<br />
our plates. Why waste time that way?<br />
Ahh, dessert. If you’ve made it this far, you must think I’m a glutton, and perhaps it<br />
is true. For me, some of the finest moments in my life involve good food and friends.<br />
This meal was both for me. You can’t go wrong with the Gianduja Frangelico<br />
Tiramisu ($9). The bitter hit of coffee is replaced, thankfully, by coffee ice cream,<br />
and with a smattering of chocolate balls, this roasted banana confection hits all<br />
the high notes—sweet, creamy, light, fluffy, and gone in 60 seconds. If you order<br />
coffee, it will come in a somewhat dainty French press. Think about ordering your<br />
own if you want more than one cup.<br />
Not all meals are this grand. And not every day is the Festival of the Fat Ox. There is<br />
a reason that holidays around food and community survive. Taking the time to slow<br />
down, relax and engage with those around you is the key to a good life. Restaurants<br />
like Fat Ox remind me that while every day might not be a holiday, we should try to<br />
live like it is.<br />
Fat Ox<br />
6316 N. Scottsdale Road, Scottsdale<br />
(480) 307-6900<br />
ilovefatox.com<br />
Sunday to Thursday: 5–10 p.m.<br />
Friday & Saturday: 5–11 p.m.<br />
Photos: Nicki Hedayatzadeh<br />
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