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  • We were doing a stay-cation at the Biltmore and decided to partake in some of the finer culinary treasures of Phoenix. To that end we had heard a lot about Chelsea's kitchen and decided to go on July 4th for dinner. The restaurant was offering a $4 dollar 2nd entrĂ©e special so why not. I had read some of the other comments and I see these comments all over other restaurants about being expensive and complaining about valet parking. You're not in Kansas anymore. Phoenix has become a major metropolitan area and if you want good ingredients you're going to pay a premium and as for valet parking welcome to the big city. All that being said the restaurant was very busy for a holiday and many for the staff said they were not expecting the volume that they had. Looks like more of us are boycotting California these days. We took seat on the patio and enjoyed some wonder white sangria. This was perfectly balanced and I would recommend it if you're looking for something a little lighter in your alcoholic libations. Were seated in about 25 min which as less than the 45minues we were told to expect. While the wait staff was extremely pleasant they were a little overwhelmed and the level of attentiveness could have been just a touch more during the dining experience. We ordered the chicken nachito's to start. A note to those that order..Nachtios inferred to me small but this is a huge plate of nachos. This dish was so close to being stellar that it was sinful but missed the mark for a couple of reasons. The chips were fabulous as was the guac, however the there wasn't enough cheese on top and after we dug through we saw a huge mound of shredded and unmelted cheese. Maybe that was the intent. The chicken was bland and could have sued a little spice to perk things up. If they had done those two things this dish would have rocked the Kasbah. We next ordered the Brussels sprout salad. I mean who gets brussel sprout salad. Te salad was a large portion and had beautiful texture with blue berries, cranberries, manchengo cheese, and some nuts. Brussel sprouts are not the lightest flavor in the house and when paired with the solidness of the manchengo cheese it needs a dressing to hold up. I know the chef was going for lighter fare in the salad as a whole but the dressing was a little limp in the flavor department compared with the stoutness of brussel sprouts and the cheese as well as the texture in the salad. Perhaps a creamy cumber or Dijon based dressing would have fared better but something a little more solid and this salad would have moved into the greatness department. My wife ordered the Lobster tacos and I ordered the short ribs we wanted to sample the fries and the Mac and cheese (we sample a lot of everything and leave tons). The short ribs were stellar and the portion for short ribs was the largest I have seen at any restaurant. You have the option of ordering an egg sunny side up on your ribs and I did just that and it was awesome. The lobster tacos were stellar and the fabulous guac they serve was a great compliment. I saw one reviewer had a little disdain for the corn tortillas. I have to agree. There was something just off about these corn tortillas. I believe he said they added flour to them. That could be. East Coasters would never know the difference but to those of us that relish our Mexican food there was something not right about these corn tortillas even though they were fresh..Not bad mind you, but slightly off. The fries were very good (hand cut) and the Mac n Cheese was a solid side. The restaurant does have a great patio and I would go back again. Chelsea's Kitchen was close to greatness, but I alas I can only give three stars. A few tweaks and they move up at lightning speed.
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