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| - "I will gladly pay you on Tuesday for a hamburger today." Or, frankly, anything on the menu from The Gladly, one of the top "Hot New Restaurants" to open in Phoenix within the last year.
Formerly the matronly Ruth's Chris Steak House, The Gladly overhauled the old fashioned, frumpy, overpriced steakhouse and enlisted the talents of Chef Bernie Kantak, fun-loving, champion mixologist Richie Moe from sister restaurant Citizen Public House in downtown Scottsdale (near BS West) and a solid, conscientious team.
We happily stopped in The Gladly for lunch to sample their fare. An outstanding appetizer choice is the Pistachio Chicken Liver Pâté ($9) served in a petite Mason jar with crostini, sage mustard, pickled onions and capers. The pâté is rich and creamy, without the iron-like taste of most livers. If you're not up for the challenge (it is liver, after all), you'll definitely be a fan of the Roasted Brussels Sprouts with creamy sweet corn grits ($10) accented with shaved Pecorino-Romano cheese and truffle oil. Outrageously, madly, fabulous, it's bound to be a staple on The Gladly's seasonally changing menu. It's gluten free, but big deal. Who cares?
Counting carbs? The Blue Cheese Steak Salad ($16) is one of four salads. This salad has generous pieces of tender, juicy, charred Port marinated tenderloin that almost falls apart when you look at it. This all rests on a bed of baby kale, field greens, Point Reyes bleu cheese dressing (ask for extra. Trust me.) bourbon soaked cherries with sweet potato chips.
The B.B.L.T. sandwich--one of five--is stuffed with thick-cut Buckboard Bacon, baby lettuce, tomato, aioli (which seems to be everywhere. Sometimes I just want old fashioned mayonnaise.) on a pretzel roll for $10. Hint: This bacon is thick, giving it a different texture, also imparting a slightly stronger taste than what you're used to. It's not your traditional BLT. Not quite. Word is The Pigstrami ($14) with smoked pork butt, Swiss cheese, Brussels sprout sauerkraut, Dijon mustard on rye is a dream.
Try the Chimichurri Chicken Breast ($14 - half/$24 - full) gives you buttermilk Smart Chicken (that means it's organic and humanely handled) perched on top of a tasty fingerling potato casserole in a mild, creamy chili sauce. A half order is filling.
Some of these dishes appear on the dinner menu. Don't miss out on the "brunch" dishes that you can order every day. We hear the Chilaquiles Rojos ($10) are a showstopper.
If you're on a liquid diet, you're absolutely in the right place. Perch yourself at their bar and let the knowledgeable (and dare I say super hot!) Brian Goodwin, the Bar Manager, introduce you to their vast repertoire of speciality cocktails that will stun and amaze you. No kidding. The classics are all there, sure, but try something unique--that's their specialty. The Thai Margarita is Patrón Silver tequila, galangal (ginger) and kaffir lime simple syrup, tamarind reduction, basil and lime with Thai chili sea salt on the rim on the rocks gives an Asian spin to this Mexican kicker.
The Gladly features 220 different whiskeys. Play "Mr. (or Ms.) Big Shot" and order the "Isabella:" Glenlivet Nadurra 16--year Scotch, Martel VSOP Cognac, sweet vermouth, B&B with Peychaud's and Angostura bitters. The crowning touch is when they make a perfect, clear tennis ball sphere of ice out of sushi grade ice before your very eyes (no kidding, it's quite the feat! Especially if Brian makes it. Gun show!) Exquisitely crafted and a Cocktail Bucket List "Must." Worth the $15 splurge. Select Gladly fab-ly cocktails are featured during their happy hour, seven days a week, 3-6 p.m. along with $5 select wines and half-off appetizers & draft beers.
Once a month Chef Bernie creates a six-course dinner, paired with six cocktails for only $75. Get a gaggle of friends and take advantage of this special event. Maybe Brian will make those cocktails, too. Call for details. About the dinner, that is.
You'll be a gadfly at The Gladly. Guaranteed. Go!
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