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| - We read about the opening of Regions in the Phoenix New Times blog Chow Bella and found the perfect opportunity to check it out when another food lover happened to be in the area. We were particularly excited due to the lack of good restaurants in this part of N Scottsdale and went in with high hopes.
Upon entering we were told that the restaurant seating area would be closing in 5 min (9pm) and that the bar would be serving until 10pm. The bar looked much more inviting any way so that was fine with us. We were also immediately given a coupon for a free appetizer with purchase of any entree, which we happily accepted.
The concept for Regions is that in addition to their regular menu, which focuses on comfort food, there's also a monthly menu that rotates through the different regions of the US. Our main reason for coming was that we were enticed by the Deep South menu which runs until the end of March. We've always loved Southern food but Lo-Lo's, Mrs White's and Stacy's are just a bit far for us to go regularly.
From the menu of the month, we ordered the Fried Green Tomatoes & Okra ($6) and Shrimp & Grits ($9). From the regular menu, Prime Rib Sliders ($9), Rhode Island Calamari ($8) and Mac and Cheese ($15).
The grits were rich and creamy - easily the best dish and deserves a spot of the regular menu. The tomatoes and okra were disappointingly not coated with a cornmeal crust which would have delivered a much more satisfying textural contrast - it just made us crave for Stacy's fried okra.
The Sliders came in 3 and were filled with "Slow Roasted Prime Rib," which were unfortunately a bit dry. The fried onion and horseradish sauce provided good contrast and kick. The tops of one of the buns was missing. Upon notification, the manager promptly brought one out and comped the cocktail one of us ordered.
With the Calamari, the batter barely adhered to the calamari so much of the crispy bits were left on the plate. Mac and cheese came in an entree size and was made with penne, which was perfectly al dente and the cheese was creamy and well balanced. I would happily order it again if it came without the lump crabmeat and was priced sub $10. We could visually see the lump crab meat but barely taste it as it was overwhelmed by the cheese. Alternatively, they could take a page from the Tuck Shop's lobster mac and present the crab on top.
Mark the bartender was very friendly and professional and the manager was very responsive. The restaurant had their soft opening last Wed and obviously still has some kinks to work out, especially in the deep-frying area. The concept is great and very much needed in North Scottsdale - creative comfort food at very reasonable prices. Given time, I hope the execution will step up to the plate and deliver the home run that I'm routing for.
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