Uptown Magazine December 2018
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Taste<br />
DRINK / CHEERS / CUISINE / FOOD FILES / DINING GUIDE<br />
BY ALISON BAILIN BATZ / PHOTO BY JENELLE BONIFIELD<br />
In Latin, Greco de Maris translates to “Greek of the Sea.” At Original Gravity, Greco de Maris ($18) translates to “mouth-wateringly<br />
delicious.” A new Mediterranean-inspired dish on the menu, chef Derek Upton starts by seasoning salmon and cooking it in skillet with<br />
locally sourced herbs, garlic, thyme and olive oil. Once up to temperature, he adds a white miso honey glaze he’s made with<br />
Twisted Infusion Farms local honey to the top and brulees it to order. The sweet and savory salmon is then placed on top of a bed<br />
of sauteed garlic, crispy chickpeas, oregano and sage that have been drizzled with tangy tzatziki made with Greek yogurt, Persian<br />
cucumbers and Meyer lemons. It’s garnished with herbs, pea tendrils and radishes for added texture. Original Gravity,<br />
4700 N. 12th St., Phoenix; 602.583.7628; www.ogphx.com.<br />
<strong>Uptown</strong> <strong>December</strong> '18 73
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