Meanwhile, the raised platform dining area gives guests a direct view into the kitchen, so diners can watch the fire-cooking in real time. It includes a retractable roof, air conditioning and a two-sided fireplace. The outdoor patio is where guests can go for a sunset view. The bar and lounge is made for after-work drinks with friends, featuring bar snacks in addition to an extensive wine and cocktail program. Strickland envisions a space for different types of social gatherings. "But the most attractive element for us has been the incredible amount of crossover guests that we see in LA who live or work in the Phoenix area who have been excited about the rise of this culinary market, and the amazing progress and innovation that has been coming from there for years." What's the vibe?
MEDIUM RARE: 11 best steakhouses in metro Phoenix Call us at (602) 812-4818 or click here to place an online order. "We love the Phoenix market for many reasons, including our local investors and partners who have deep Phoenix roots," wrote chef and partner Travis Strickland in an e-mail. Get ready to dine in style with a spectacular selection of Mediterranean and Middle Eastern delights with a visit today to FLINT by Baltaire. Scheduled to open in October, this will be the restaurant's second location, after the first Baltaire restaurant in Los Angeles. You don’t need much more than that when the ingredients are gold and the crust is perfect, folks.įLINT is open for lunch and dinner, as well as happy hour on weekdays from 3 to 6 p.m.There's a swanky new restaurant coming to the Biltmore and the owners are looking for staff to fill 100 positions in front and back of house.įLINT by Baltaire will offer wood-fired cooking, Santa Maria-style grilling and contemporary dishes inspired by the Mediterranean, all served in an elegant space across the street from Biltmore Fashion Park. It spotlights sweet organic tomatoes, plenty fresh basil and hand-pulled mozzarella on a chewy and slightly charred crust. Margherita Flatbread: Flint offers several tempting-sounding flatbreads, but we were reeled in by the simplicity of the margherita. It makes get-healthy New Year’s resolutions seem not so boring and bland. A medley of crisp and creamy textures, the salad features kale, romaine, soppresatta, roasted peppers, chickpeas, tomato, avocado and tahini ranch. The Flint Chopped Salad: Speaking of color, this beauty has it in spades. Fat slices of grilled country bread act as the perfect canvas for soaking up all the color and flavor. The plump and creamy burrata is blanketed by prosciutto di parma and crowed with a vibrant, fresh arugula pesto. Request a second since you’ll be scraping the sides of the bowl.ĭe Stefano Burrata: We are suckers for burrata, and it doesn’t get prettier than this dish. On the side, the wood-fired pita is a veritable pillow of deliciousness. FLINT’s classic hummus is dream-level creamy, topped with crispy chickpeas and a mighty drizzle of Arbequina olive oil, which is rather delicate and fruity. Stick a fork in a few of our favorites:Ĭlassic Hummus: Hummus is hummus is hummus, right? Wrong. FLINT’s terrace, with a retractable shade system and a two-sided fireplace, is just the spot to cozy up for date night.ĭuring a recent lunchtime visit, we dug into FLINT’s contemporary American menu, accented with coastal Mediterranean and bold Middle Eastern flavors.
Its mid century modern-inspired good looks impress immediately, with gorgeous natural woods, jaw-dropping lighting and a dramatic bar and wine room. We were positively delighted when FLINT by Baltaire opened its door at Camelback Corridor in the fall.
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