When I mention that I ate at Gordon Biersch to my friends, they all know the restaurant but their initial thought is that it’s your typical bar food. What I want to do is squash the idea that Gordon Biersch is “bar food” because with the unveiling of their new chef driven menu, this is far from the truth.
Gordon Biersch recently released 24 new menu items to create a more upscale feeling at the restaurant with fresh and quality ingredients. The chef driven menu results in a taste that truly does set them apart in the casual dining scene. In my opinion, it sets them apart from the typical bar food scene. I had the pleasure of speaking in depth with the manager Laura and Executive Chef Andrew about the new menu items. They told us how they are seeing a shift in what their guests are ordering and how they are ordering. The lighter menu items and stylized classics are pleasing the crowds. We admit that we were beyond pleased with our meal and have been raving to our friends about the food too.Let’s get to the food! First out to our table were the spicy chicken risotto fritters, filled with roasted chicken, pancetta, pepper jack cheese and minced jalapeño in creamy risotto, breaded and lightly fried, served with roasted jalapeño ranch dressing. A little more out of the ordinary was the gorgeous charcuterie with shaved prosciutto, artisanal salami and shaved soppresatta with brie, grilled crostinis and housemade beer mustard.Next we were given the two new flatbreads on the menu, the dough is made in house and we loved it! The gruyère and pancetta flatbread had large crispy pancetta bits, caramelized onions, roma tomatoes and fresh chives with a gruyère & mozzarella cheese blend over a creamy herb white sauce. The artisan salami flatbread was covered in soppresatta and Italian-cured salamis with roasted fennel and a blend of Italian cheeses over classic marinara sauce. Who can resist the combination of fennel and salty meats!
For our main courses we devoured the roasted cod nicoise salad with pan-seared cod fillet slow-roasted and served with a tomato, fennel, caper and olive sherry vinaigrette, garnished with green onions and accompanied by a watercress and arugula citrus salad. I thought that this was my favorite dish of the meal and I tempted to eat the whole thing but then I took a bite of the pan roasted citrus chicken. This was a dish I will definitely be back to eat too. The chicken is brined which gives it that perfect, wish you could make it at home, juiciness and it’s lightly seasoned and roasted to perfection, served with mashed potatoes and grilled asparagus. You could opt to get salmon instead of chicken but we suggest you check that chicken out!
For dessert we cleaned our plate!. We were given the chocolate bundino cake, an italian chocolate pudding cake smothered with warm fudge sauce and a dollop of vanilla ice cream, served with fresh strawberries, blueberries and a housemade shortbread cookie dusted with powdered sugar. Every item exceeded expectations and we can’t wait to get back to visit Chef Andrew and eat some more of that chicken.
18545 North Allied Way Phoenix, AZ 85054
For all locations and more details about their new menu head to their website: www.gordonbiersch.com