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CHEF STEPHEN JONES<br />
Reboots The Larder + The Delta<br />
By Sloane Burwell<br />
One of the great things about the Phoenix culinary scene is that it is quite possible<br />
to follow chefs throughout their careers. That might seem like a small thing, but<br />
it isn’t. If you eat around often enough, you can find a food cart that moves into<br />
brick and mortar. Or follow a chef who reinvents their persona, food or culinary<br />
language. This is why I love The Larder + The Delta so much. Food aside, which is<br />
great, I’ve loved watching Chef Stephen Jones evolve and settle in. The Larder +<br />
The Delta feels like his home, at long last<br />
Once the executive chef at Latilla at the fancypants Boulders Resort, Chef Jones<br />
then became the first executive chef at Blue Hound Kitchen when it opened at<br />
Hotel Palomar downtown. He left to start The Larder + The Delta as a tiny food<br />
stall at the adorable De Soto Market (RIP). So yeah, I’ve been a fan girl for a<br />
while. At one point, I even named his crave-able cauliflower and buffalo wings as<br />
my top pick from Uber Eats. So you could say I was ready for this spot to open.<br />
To find The Larder + The Delta, ignore the street address. If you do, you’ll reach it<br />
easily, because it’s just on the other side of the Found:Re Hotel’s valet parking lot.<br />
I’m bringing this up because my companions and I wandered aimlessly and had to<br />
ask the poor hostess to come out and wave to us before we found it. Inside, you’ll<br />
find an open kitchen concept with lofty ceilings. Five or six tables dot the window<br />
area, with church pews for seating against the windows. You’ll find more seats at<br />
the bar, where cheery yellow barstools beckon. I’ve heard rumors of the restaurant<br />
adding outside seating – which is great, because if 50 people fit here, I would be<br />
mightily surprised.<br />
Chef Jones has a deft hand with spices, and his whole experience for diners is<br />
a nod and wink to soulful Southern flavors. There’s even a 20-foot-tall mural of a<br />
jazz musician, which is gorgeous. It made the disco soundtrack slightly puzzling,<br />
although I will never protest hearing MFSB being played anywhere.<br />
I loved the iced tea – it’s a mellow sun tea. Ecowarriors like me will adore the<br />
raw bamboo that replaces the straw. It’s a sustainable and earthy choice, and I<br />
hope we’ll start to see these everywhere. Fans of mixed drinks will love the long<br />
and impressive house-made cocktails list. With a small curated food menu, it’s<br />
not hyperbole to say there are about as many cocktails as menu options, and the<br />
highly trained staff will walk you through the best pairings.<br />
The Cauliflower ($10) is the smoky, spicy, blue-cheesy masterpiece it always was.<br />
Now it feels a titch spicier, and I’m happy about that. The Vegetable Beignets<br />
($11) are puffy perfection – the menu hints at vegetable ash in the mix, but I’m not<br />
sure. The holy trinity (carrot, onion, celery) tucked inside was so well flavored, we<br />
ignored the black garlic mustard. Big mistake: It’s grainy, kicky and yummy. The<br />
Whole Roasted Broccoli ($13) is a smoky, roasted meal in itself. Notes of lavender<br />
and citrus round out the flavor, while some super-spicy chile flakes will make<br />
you hit high C. Use the house-made labneh (a tangy Lebanese yogurt cheese)<br />
for a cooling effect. You’ll love the fermented mustard that appears on the plate<br />
(someone loves mustard here, and I love that).<br />
The Crispy Pig Ears ($8) come fresh out of the fryer and coated in Cheetos dust. I’m<br />
almost wondering if they should level up to Flamin’ Hot Cheetos at some point, but<br />
these are yummy and exactly what you’ll remember if you had them at the De Soto<br />
location. The Pimento Cheese and Ham ($14) is probably my favorite thing on the<br />
menu, after the lovely cauliflower, of course. A fantastic cheesy spread is loaded<br />
with pimentos and served alongside strands of ham, so lovingly cured, unctuous<br />
and perfectly fatty, it’s like the best American charcuterie. I might give up on<br />
prosciutto if I could find this locally.<br />
We threw caution to the wind and tried the Farm Raised Smoked Catfish Dip ($14),<br />
which was probably closer to a catfish rillette – a spreadable meat and fat dish that<br />
is now super glamorous. Honestly, it’s probably the most upscale version of catfish<br />
you’ll ever have. Perfect pieces of dark brown bread are grilled and loaded with<br />
butter. It’s the dark, atmospheric rustic bread that is almost naturally sweet. Chunky<br />
smoked fish schmeared along the top is a fabulous flavor pairing and somehow<br />
seems fancy. The pickled treats that come alongside almost seem like gilding the<br />
lily but do manage to cut some of the fat. We loved it. And believe me, I had to beg<br />
my companions to order this. Catfish dip as an entree raises eyebrows. But I raise<br />
my glass: It’s superlative.<br />
The Butcher’s Steak ($24) varies, and on our visit it was a perfectly cooked skirt<br />
steak. Our charming server didn’t give us an option on cooking style. When we<br />
pressed, we got the full rundown on meat preparation based on cut, and we<br />
agreed with her choice. The steak was perfect. The vinegar-based potatoes<br />
underneath were good, but the cold temperature was an odd choice under a hot<br />
steak. The arugula came in two pieces, which made the salad aspect nonexistent.<br />
But I’d definitely try this again. Considering it’s been less than a month since the<br />
restaurant opened, this dish was impressive.<br />
And the Chicken ($26) was quite an approach. An entire half of a spatchcocked bird<br />
appears on the table, including the clutched foot. It was artistic, slightly macabre<br />
and a total conversation starter. The bird was cooked to smoky perfection. I loved<br />
what seemed like Chinese five spice, and the slight salt crust was amazingly well<br />
executed. We inhaled it. The cornbread panzanella was bereft of the salad portion<br />
(we noticed a theme of marginally missing greens) and felt more like handfuls of<br />
cornbread croutons. Tasty, but odd.<br />
As Phoenix changes and kicks into overdrive, I hope we don’t lose our sense of<br />
culinary community. I have absolutely adored watching Chef Stephen Jones and<br />
his career evolve over time. I’ve loved following him and cheering as he branched<br />
out on his own. It’s an adorable touch that he’s hung photos of himself through the<br />
culinary ages on the side wall – a nod to his skill and tenacity. The Larder + The<br />
Delta is delicious and adorable. And I can’t wait to see what Chef does next. I’ll be<br />
watching and waiting. And dreaming about that amazing cauliflower.<br />
The Larder + The Delta<br />
200 W. Portland, Suite 101<br />
thelarderandthedelta.com<br />
Monday: closed<br />
Tuesday to Thursday: 11 a.m. to 10 p.m.<br />
Friday: 11 a.m. to midnight<br />
Saturday: 4 p.m. to midnight<br />
Sunday: 9 a.m. to 3 p.m.<br />
JAVA<br />
MAGAZINE<br />
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