Chow & Tell: Taste Buds at Chelsea's Kitchen

by Jennifer Newman and Nick Olson - Feb. 25, 2008 12:00 AM
azcentral.com

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Chelsea’s Kitchen is an American eatery with an organic touch. That touch is provided by a lively atmosphere, comforting food, and gracious service.

Upon our arrival we realized the restaurant provided a complimentary valet servie, and yet, like always, we still felt obligated to give that valet guy a big tip. Entering the restaurant we noticed it was casual-chic, and may lean closer to adults than children. Some large parties were sprinkled about.

The atmosphere radiated from a warm industrial look materialized by tongue and groove pine ceilings, black steel rafters, and aluminum ventilation ducts. The patio and porch seated customers warmly, with its large roaring fireplace and space heaters throughout. Even the restrooms continued the industrial look and were well maintained.

Chelsea’s Kitchen does not accept reservations for groups with fewer than seven. So, while the two of us waited at the bar for our table, we got to look around. The bar was welcoming and split the dining room, patio and open kitchen. You won’t find a beverage gun hosing down your liquor, instead the bartenders pour only from un-opened bottles of soda. I’m guessing it helps keep the fizz in your drink from turning flat.

The liquor selection is kept simple: no ultra premium liquors available. However, we were still able to enjoy a Jack Daniels and Coke and a Tanqueray and tonic.

A well-dressed man sitting next to us at the bar was kind enough to give us a tour of the menu, while he awaited his to-go order. He insisted that we get the chicken nachitos and anything that was listed on the rotisserie menu. A few moments later, a host approached us and escorted us to our booth.

We already had an idea of what we wanted to order. Nick started with a heaping portion of chicken nachitos ($12) -- roasted organic chicken on crispy tortillas with melted cheese, guacamole, house-made salsa and crème fraiche.

I went with the red chicken and pork posole soup ($6) and the La Grande Orange Caesar salad ($6 small portion). The salad is named after the La Grande Orange pizzeria and grocery, which is next to Radio Milano restaurant, and in front of Postino Winecafe. All are owned by the La Grande Orange gorup. After sampling the starters, we both agreed they had excellent flavor, but were very filling.

The main courses arrived immediately. Nick indulged himself in the Tuscan wood-gired vhicken ($18) with fingerling potatoes, caramelized onions, and carrots. The chicken was literally falling from the bone and the vegetables were perfectly seasoned and cooked. I chose the Chelsea’s short ribs topped with an over-easy egg ($24). The tender, boneless beef short ribs, seasonal vegetables, fresh herbs and red wine jus couldn’t have tasted more perfect.

Upon our final descent from “tasty-ville” we crossed paths with the red velvet cake ($8). It was sensational, thanks to the cream cheese icing, coconut battered breading, and other hidden flavors. It was our first introduction to red velvet cake and now we are hooked! Just because it’s a Southern tradition, doesn’t mean you can’t enjoy it in the Southwest.

Kudos to our server, who maintained a courteous and helpful attitude while Nick and I ordered enough food to feed the starving beauties of Scottsdale. Before we left she portioned out our leftovers into individual boxes and labeled them. Most restaurants make you dish your own scraps.

Our experience at Chelsea’s was fantastic. What are you waiting for? This restaurant may be just the fix for any local or visitor, just be sure to hand the valet a dollar or two on your way out.