Popcorn Shrimp

Rotisserie Chicken Breast

Cheeseburger

Chicken Tenders

Mac 'n' Cheese

sazerac rye whiskey. absinthe. peychaud's bitters. sugar. lemon.

RYE SAZERAC

elijah craig bourbon. sweet vermouth. angostura bitters. amarena wild cherry

ROOTS MANHATTAN

mi campo reposado tequila. fresh citrus. firewater bitters. agave.

SPICY PALOMA

ketel citroen vodka. crème de violette. lemon juice. bachelor button

DESERT BLOOM

deep eddy grapefruit vodka. chamomile syrup. bubbles

PINK COUGAR

hendrick's gin. basil. simple syrup. lime. cucumber

GRASSROOTS GIMLET

goslings dark rum. ginger beer. lime squeeze. candied ginger.

DARK 'N' STORMY

red or white. chambord. bauchant. three citrus

HOUSE SANGRIA

SUNSET. PHX BEER CO.

HUSS BREWING CO. ''KOFFEE' KOLSCH

WREN HOUSE 'BLACK CADDIS'

FOUR PEAKS BREWING CO. 'KILT LIFTER'

BARRIO BREWING CO. 'HIPSTERVILLE'

TOASTY AZ LOC ALE BEER CO.

WREN HOUSE 'BIG SPILL PILS'

FATE BREWING CO. 'LOCAL LAGER'

Social Hour

Andouille Sausage, Grits & Sunny Egg

Omega Burger

Pat the shrimp dry with paper towels, then place them in a bowl sized to hold them in a single layer or shallow pile.

Prep the shrimp

In a separate bowl, whisk together the buttermilk, hot sauce, salt, and black pepper until combined. Pour the marinade over the shrimp, stirring gently to coat all pieces. Cover and refrigerate for 20–30 minutes (or up to 2 hours). Marinating tenderizes and helps the coating adhere.

In a shallow wide dish or rimmed baking sheet, combine the flour, cornstarch, panko breadcrumbs, paprika, garlic powder, onion powder, cayenne, black pepper, and salt. Whisk or stir until evenly blended and break up any panko clumps. Set aside.

Make the dry mix

In a medium bowl, whisk the egg and milk until smooth. This will help the dry coating adhere to the shrimp.

Make the egg wash

Pour oil into a deep skillet or medium saucepan to a depth of about 1 to 1.5 inches (roughly 1 cup for a 10-inch pan). Attach a thermometer if available and heat to 350°F (175°C). If you don't have a thermometer, heat over medium-high until a small piece of bread sizzles and browns in about 60–90 seconds.

Heat the oil

Remove shrimp from the marinade a few at a time, allowing excess buttermilk to drip off. Working in batches to avoid overcrowding (about 4–6 shrimp per batch depending on pan size), dredge each shrimp first in the dry mix, then dip into the egg wash, and then return to the dry mix for a final coating. Press coating gently so it adheres but don't compact it tightly — a light, airy crust creates the best 'popcorn' texture.

Carefully lower coated shrimp into the hot oil, spacing them so oil can circulate. Fry for 1.5–2.5 minutes, turning once if needed, until golden brown and cooked through. Shrimp cook quickly — internal temperature should be 120–130°F and flesh opaque. Remove with a slotted spoon or spider and transfer to a paper-towel-lined tray. Keep cooked shrimp warm in a 200°F (95°C) oven on a baking sheet while finishing remaining batches.

If the coating begins to darken too quickly, reduce heat slightly. If oil temperature drops too much when adding shrimp, allow it to return to 350°F before the next batch for even, crisp results.

When all shrimp are cooked, sprinkle with a little extra salt to taste and garnish with chopped parsley. Serve immediately with lemon wedges and the optional dipping sauce.

While shrimp are marinating or frying, whisk together the mayonnaise, sour cream (or yogurt), lemon juice, hot sauce, salt, and pepper in a small bowl until smooth. Taste and adjust seasoning. Chill until ready to serve.

small shrimp (peeled, deveined, tails removed)

buttermilk

hot sauce

salt (for marinade)

black pepper (for marinade)

all-purpose flour

cornstarch

panko breadcrumbs (preferably fine)

paprika

garlic powder

onion powder

cayenne pepper

ground black pepper

salt (for coating)

large egg

milk

neutral oil for frying (vegetable, canola, or peanut)

lemon wedges (for serving)

chopped parsley (optional, garnish)

mayonnaise

sour cream or Greek yogurt

lemon juice

salt

black pepper

In a large bowl or container, combine 1.5 liters cold water, 3 tablespoons kosher salt, 1 tablespoon granulated sugar, 1 teaspoon whole black peppercorns and 1 bay leaf. Stir until the salt and sugar are fully dissolved. Chill briefly if brine warmed when dissolving.

Prepare brine

Submerge the chicken breasts in the brine, skin side up if possible, ensuring they are fully covered. Refrigerate for 45 minutes to 2 hours (45–60 minutes for a quick brine, up to 2 hours for deeper seasoning). Do not exceed 2 hours for breasts to avoid a mealy texture.

Brine chicken

Remove the breasts from the brine, discard the brine, and pat the chicken very dry with paper towels inside and under the skin as possible. Place on a rack set over a sheet pan and refrigerate uncovered for 30–60 minutes if time allows — this helps the skin dry and crisp during rotisserie cooking.

Dry and rest

In a small bowl combine 2 tablespoons olive oil, 2 tablespoons melted butter, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1/2 teaspoon freshly ground black pepper and 1 teaspoon kosher salt. Zest the lemon directly into the mix and then squeeze 1 tablespoon lemon juice (about half the lemon) into the mixture; reserve the remaining lemon for serving. Stir to form a spreadable paste.

Make rub

If breasts are very thick, carefully butterfly by slicing horizontally nearly through and opening like a book for even cooking. For rotisserie, secure the breasts on the spit or skewer them with rotisserie forks so they sit balanced; if using an oven or grill without a spit, place on a rack over a drip pan.

Butterfly and truss (optional)

Gently loosen the skin from the meat with your fingers (being careful not to tear). Spread half the rub under the skin directly onto the meat. Rub the remaining paste over the skin, covering evenly. Reserve any leftover butter/oil mixture for basting during cooking.

Apply rub

Preheat your rotisserie-equipped grill to medium-high, aiming for a target cooking environment of 375–400°F (190–205°C). If using a home oven roast method, preheat to 400°F (205°C) and plan to roast on a high rack or use a convection setting if available.

Preheat rotisserie

Mount the chicken breasts securely on the spit. Start the rotisserie motor and position the spit so the breasts are centered and not touching heating elements. Close the hood or oven and maintain 375–400°F (190–205°C). Cook for approximately 40–55 minutes, depending on breast size and heat consistency.

Start rotisserie cooking

Every 12–15 minutes, briefly stop the rotisserie (or open the oven/grill) and brush the reserved butter/oil mixture over the skin to encourage browning and flavor. Minimize heat loss by working quickly.

Baste periodically

Use an instant-read thermometer inserted into the thickest part of the breast without touching bone. Remove the chicken when the internal temperature reads 160°F (71°C). Carryover cooking while resting will bring it to the safe serving temperature of 165°F (74°C).

Check doneness

Transfer the spit or breasts to a cutting board and tent loosely with foil. Rest for 10–12 minutes to allow juices to redistribute. Remove skin and carve or slice the breasts against the grain into 1/2-inch slices, or serve whole.

Rest and carve

Sprinkle with 2 tablespoons chopped fresh parsley and serve with lemon wedges. Offer extra pan juices or any accumulated rotisserie drippings spooned over the slices. Adjust seasoning with salt and pepper to taste.

Finish and serve

bone-in, skin-on chicken breasts (about 2 breasts, 1.0–1.2 lb each)

cold water

kosher salt

granulated sugar

whole black peppercorns

bay leaf

olive oil

unsalted butter, melted

smoked paprika

dried thyme

freshly ground black pepper

kosher salt (for rub)

lemon (zest and juice)

fresh parsley, chopped

lemon wedges

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4 inch thick and slightly wider than the bun (they will shrink as they cook). Do not overwork the meat. Use your thumb to make a shallow dimple in the center of each patty to reduce doming during cooking. Season both sides evenly with kosher salt and freshly ground black pepper. If using, brush or mix 1/2 tablespoon Worcestershire sauce into the surface of the patties.

Form and season

Heat a cast-iron skillet or heavy frying pan over medium-high heat until very hot, then add 1 teaspoon neutral oil and swirl to coat. Place the patties in the pan (work in batches if necessary) and cook without moving for 3 to 4 minutes, until a brown crust forms. Flip the patties and cook 2 to 3 minutes more for medium doneness. During the last 30–45 seconds of cooking, place one slice of American cheese on each patty and cover the pan with a lid or a sheet of foil to melt the cheese quickly.

Cook the patties

Remove the patties to a plate and let rest for 1 to 2 minutes while you toast the buns.

Spread the softened butter evenly on the cut sides of the buns. Place the buns, buttered side down, in a clean skillet over medium heat. Toast until golden brown, about 1 to 2 minutes. Alternatively, toast under a broiler for 30–60 seconds, watching carefully to avoid burning.

Toast buns

While the patties cook, slice the tomato into 4–6 thin slices and thinly slice the red onion. Rinse and dry lettuce leaves. Have pickle slices ready. Assemble the buns open-faced: spread mayonnaise on the top or bottom bun as preferred, then add mustard and ketchup if using on the other side or mixed into the mayo.

Prepare fresh toppings

To assemble: place the lettuce on the bottom bun, top with the cheeseburger patty, then add tomato slices, onion, and pickles. Cap with the top bun.

Mix or spread condiments as desired. For classic spread: combine 2 teaspoons mayonnaise, 1 teaspoon ketchup, and 1 teaspoon yellow mustard; spread over the inside of the top bun. Adjust amounts to taste.

ground beef (80/20)

black pepper, freshly ground

Worcestershire sauce (optional)

neutral oil (vegetable or canola)

burger buns (soft brioche or potato), split

unsalted butter, softened

American cheese slices

tomato, ripe

red onion, thinly sliced

leaf lettuce (butter or romaine)

dill pickle slices

yellow mustard

ketchup

Pat the chicken tenderloins dry with paper towels. If using chicken breasts, slice into 1" strips. Place chicken in a bowl or zip-top bag. Whisk together buttermilk, hot sauce (if using), 1 tsp salt and 1/2 tsp black pepper. Pour over chicken, fully submerging. Refrigerate and marinate for at least 30 minutes and up to 8 hours (longer gives more tender, flavorful meat).

Trim and marinate

In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, 1 tsp salt and 1/2 tsp black pepper. In a second shallow dish, beat the eggs with 2 tbs water to make an egg wash. In a third shallow dish, place the panko breadcrumbs.

Prepare breading stations

Remove one piece of marinated chicken at a time, letting excess buttermilk drip off. Dredge first in the seasoned flour (press to coat), then dip into the egg wash, letting excess drip, and finally press into the panko so the crumbs adhere well. For an extra-crispy double coating, you can repeat the egg wash and panko step once more. Place breaded tenders on a wire rack set over a sheet pan while you finish the rest.

Dredge the chicken

Pour about 1"–1.5" of oil into a heavy skillet or cast-iron pan (approximately 1 cup depending on pan size). Heat over medium-high until oil reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a small pinch of breading into the oil — it should sizzle steadily and brown in about 30–45 seconds.

Heat oil

Working in batches to avoid crowding, carefully place breaded tenders into the hot oil. Fry 2–3 minutes per side, flipping once, until golden brown and internal temperature reaches 165°F (74°C). Total fry time per batch will be about 4–6 minutes depending on thickness. Adjust heat as needed to maintain 325–350°F in the pan.

Fry the tenders

Use tongs to transfer cooked tenders to a wire rack set over paper towels to drain. While still hot, sprinkle with a little finishing salt if desired. Keep finished tenders warm in a 200°F (95°C) oven on a baking sheet while you cook remaining batches.

Drain and finish

Whisk together mayonnaise, honey, Dijon mustard, hot sauce (if using), lemon juice and 1/8 tsp salt in a small bowl until smooth. Taste and adjust sweetness or acidity as desired. Serve chilled or at room temperature alongside hot chicken tenders.

Serve chicken tenders hot with lemon wedges and the honey-Dijon dipping sauce. They pair well with fries, coleslaw, or a simple salad.

chicken tenderloins (or thin chicken breasts cut into strips)

hot sauce (optional)

panko breadcrumbs

dried oregano

large eggs

water

vegetable oil (or canola/peanut) for frying

finishing salt (optional)

lemon wedges (optional, for serving)

honey

Dijon mustard

Bring a large pot of water to a rolling boil. Add 1 tablespoon kosher salt. Add 12 oz elbow macaroni and cook until 1–2 minutes shy of package al dente (usually 7–8 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Cook pasta

In a medium heavy-bottomed saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 4 tablespoons all-purpose flour and whisk continuously for 1.5–2 minutes until the mixture bubbles and smells slightly nutty but does not brown.

Make a roux

Slowly whisk in 2 cups whole milk and 1 cup heavy cream in a steady stream to avoid lumps. Increase heat to medium-high and whisk constantly until the mixture thickens and coats the back of a spoon, about 4–6 minutes.

Add milk and cream

Reduce heat to low and whisk in 1 teaspoon dry mustard powder, 1 teaspoon Worcestershire sauce, 1 teaspoon ground black pepper, and 1 teaspoon fine sea salt. Taste and adjust seasoning; add a splash of reserved pasta water (1–2 tablespoons) if sauce seems too thick.

Season sauce

Remove the sauce from heat. Add 3 cups shredded sharp cheddar, 1 cup shredded Gruyère, and 1 tablespoon finely grated Parmesan in small handfuls, stirring after each addition until fully melted and smooth. If sauce becomes grainy or too thick, stir in up to 1/2 cup reserved pasta water to loosen.

Incorporate cheeses

Preheat oven to 375°F (190°C) if baking. In a large mixing bowl or the drained pot, toss the cooked pasta with the cheese sauce until evenly coated. If serving stovetop, proceed to serving. For baked mac 'n' cheese, transfer the mixture to a 9x13-inch (or similar) baking dish, smoothing the top.

Combine pasta and sauce

If using topping, mix 3 tablespoons panko breadcrumbs with 1 tablespoon melted butter and 1 teaspoon smoked paprika until evenly coated. Sprinkle evenly over the top of the assembled mac.

Prepare topping

Bake in the preheated 375°F oven until the topping is golden and the edges are bubbly, 20–25 minutes. Let rest 5 minutes before serving.

Bake until bubbly

Scoop portions onto plates or bowls and serve hot. Optionally garnish with a light dusting of extra grated Parmesan or a pinch of smoked paprika. Leftovers can be refrigerated up to 3 days and reheated gently on the stovetop or in the oven with a splash of milk.

elbow macaroni (or small pasta shells)

kosher salt (for pasta water)

unsalted butter

whole milk

heavy cream

dry mustard powder

Worcestershire sauce

fine sea salt

sharp cheddar, shredded

Gruyère, shredded (or fontina)

Parmesan, finely grated

Place your cocktail or old-fashioned glass in the freezer for a few minutes or fill with ice and cold water to chill while you prepare the cocktail.

Chill glass

If you don't have simple syrup, dissolve equal parts granulated sugar and hot water (e.g., 1 tablespoon sugar + 1 tablespoon hot water) and let cool. Measure 1/4 tsp for this drink. Alternatively use a small pinch of granulated sugar dissolved with the bitters.

Make simple syrup (if needed)

In a mixing glass, add 3 dashes of Peychaud's bitters and 1/4 teaspoon simple syrup (or dissolved sugar). Stir briefly to combine and dissolve any remaining sugar.

Bitters and sugar

Add 2 oz rye whiskey to the mixing glass. Fill the mixing glass with large ice cubes (enough to chill without over-diluting) — about 2 large cubes — and stir gently for 20–30 seconds until well chilled and slightly diluted.

Add rye and ice

Discard the chilling ice/water from your chilled serving glass. Add 1/4 teaspoon absinthe to the glass, tip and rotate the glass so the absinthe coats the interior, then pour out any excess (you can discard or reserve a drop). The interior should be lightly perfumed.

Prepare glass with absinthe rinse

Double-strain (or single-strain if not using crushed ice) the chilled rye and bitters mixture from the mixing glass into the prepared serving glass over one large fresh ice cube (or no ice if you prefer the classic up presentation).

Strain

Cut a wide strip of lemon peel. Hold it over the glass and give it a firm twist to express the oils over the drink, then rub the peel around the rim and drop it into the glass or discard per preference.

Garnish and express lemon

Serve immediately. The cocktail should be aromatic from the absinthe rinse and lemon oils, with a balanced bitter-sweet backbone from Peychaud's and sugar.

Popcorn Shrimp

Rotisserie Chicken Breast

Cheeseburger

Chicken Tenders

Mac 'n' Cheese

Rye Sazerac

Roots Manhattan

Spicy Paloma

Desert Bloom

Pink Cougar

Grassroots Gimlet

Dark 'n' Stormy

House Sangria

Sunset. Phx Beer Co.

Huss Brewing Co. ''koffee' Kolsch

Wren House 'black Caddis'

Four Peaks Brewing Co. 'kilt Lifter'

Barrio Brewing Co. 'hipsterville'

Toasty Az Loc Ale Beer Co.

Wren House 'big Spill Pils'

Fate Brewing Co. 'local Lager'

Social Hour

Andouille Sausage, Grits & Sunny Egg

Omega Burger