ADDRESS: 6685 W. Beardsley Road, Suite 180, Glendale, on the southeast corner of Loop 101 and 67th Avenue in the Denaro 101 Plaza.
PHONE NUMBER: 623-561-NOSH (6674).
HOURS: 7:30 a.m. to 8 p.m. Sunday-Tuesday, 7:30 a.m. to 10 p.m. Wednesday and Thursday, 7:30 a.m. to 11 p.m. Friday and Saturday. Mushroom bar is open 11 a.m. to close, lunch menu is available from 11 a.m. to 4 p.m.
OWNER: Justin Davis.
CUISINE: American, featuring the nation’s first stuffed mushroom bar.
SEATS: 148 total (65 on patio).
OPEN SINCE: June 1.
SPECIALTY OF THE HOUSE: Mushroom bar — three jumbo button stuffed mushrooms, a portabello stuffed mushroom or hold the mushrooms for those who do not care for mushrooms. The mushroom bar features 25 different fillings, including shrimp scampi, crab, Italian sausage, caprese, antipasto, chicken or tuna salad, Philly cheesesteak, pulled pork, Shepherd’s pie, buffalo chicken with blue cheese, chicken Parmesan, eggplant and more.
POPULAR APPETIZER: Veggie or Kobe beef sliders; stuffed mushrooms.
POPULAR BREAKFAST: Saturday and Sunday omelet bar; coffee bar featuring local coffee and housemade pastries. The restaurant will be expanding its breakfast offerings this weekend to include breakfast sandwiches. The Sunday omelet bar also features $2.50 Bloody Marys and $2.50 mimosas.
POPULAR LUNCH: Pulled pork sandwich (slow-smoked pork, hand-shredded and served with executive chef Ray Rome’s homemade barbecue sauce, cole slaw and oven-roasted red potatoes); veggie burger (roasted peppers with mushrooms, zucchini, yellow squash, five cheeses, roasted corn, with chipotle mayo on a toasted ciabatta bun); Betty’s signature salad (mixed baby greens, candied walnuts, sliced pears, Magtag blue cheese crumbles and citrus vinaigrette).
POPULAR DINNER: Proscuitto-wrapped chicken breast with Grand Marnier demi-glace; prime flank steak with port reduction and red mashed potatoes; tilapia (lump crab-stuffed and crusted with three cheese and lemon butter).
POPULAR DESSERT: Petite pies served a la mode; Baked Alaska (one vanilla, one chocolate and one strawberry).
AVAILABLE FOR: Dine in, take out, catering, large parties, separate dining for corporate events.
PRICE RANGE: $8 for dinner noshables to $18 for New York steak.
WHAT ELSE YOU SHOULD KNOW: A full indoor/outdoor bar is available, with happy hour from 3 to 6:30 p.m. Monday through Saturday. On Mondays, all specialty martinis are $6, and Rock’s Wednesday Wine Special is $5 for Stella Pinot Grigio and Astica Malbec. The bar stocks 53 wines available by the glass or by the bottle. The large patio has a fireplace, couches and misters. The coffee bar features specialty coffee drinks, teas and smoothies. Dinner noshables are served on a 7¼-inch plate, as an American version of tapas. “People will order several and share them,” Davis said. Chef’s featured menu items are full-sized entrees and appear on a rotating basis. “We’re not nailed into any franchise rules and want to have an evolving menu, with a few mainstays, but be able to try new things,” Davis said.
UNIQUE TIDBITS: All menu items are made to order, and pastries are made fresh daily in house by the restaurant’s pastry chef. Davis said he and his business partners live in Glendale and Peoria and wanted to create a place where the community could gather and enjoy good food and good wine. The restaurant is named for Davis’ wife.
FUTURE PLANS: The restaurant will be expanding in the coming months to enlarge the indoor dining area. Davis said the restaurant will play host to wine tastings and wine dinners with pairings of wine, cheese and food, and he hopes to have live music on the patio in the fall. Eventually, Davis said he would like to add more locations in Phoenix and elsewhere.
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