I use to live over on 43rd ave and Thunderbird and the dining options on that side of town felt dismal, to say the least. I was not sad to move to Central Phoenix by any means but I’m happy to be able to spread the news to all my friends living still living on that side of town still to head over to the newly opened The Rogue Tomato. We had such a great meal and truly enjoyed learning more about Chef Devin, his passion for food and background and talking more with his wife Genna.
Chef Devin is a Le Cordon Bleu Scottsdale graduate, landing his ﬁrst position at the prestigious L’Auberge de Sedona resort. That position set the foundation Devin still builds on today; the best ingredients, prepared without compromise. The Rogue Tomato is also run by Chef Shane, whose cooking experience spans over ﬁfteen years, working under notable chefs in Tucson and Sedona. His acquired cooking style is deeply rooted in his Arizona heritage. Genna is Chef Devin’s wife and although not in the food industry, she has been helping them all throughout the process of opening the restaurant and then some.
Our meal started with a few appetizers the blue corn crab cake really caught my eye with single lump crab and blue corn, scallions, red bell pepper, spring greens, lemon aioli, and roasted corn with sprinkled cotija cheese. Talk about a small package, packed with a punch! The pretzel and chorizo fondue is a house favorite with their house muenster cheese fondue topped with chorizo and served with warm, soft pretzels. My husband wanted to eat the fondue with a spoon and he ended up doing that with the leftovers at home.
The husband went for the carne asada tacos for his entree. Three tacos with citrus and chili marinated carne asada, we both loved the addition of the sautéed fresh pineapple, which gave the dish a nice sweet tang, grilled red onions, jalapenos, cotija cheese, sour cream and shredded green cabbage also topped the tacos and they were served with cilantro rice. I had the sliders and tried one of each to get a good feel for them. The prime rib was my favorite with shaved slow cooked prime rib, sautéed onions, havarti cheese, and horseradish aioli. The bbq pork is slow roasted in their house made bbq sauce and then topped with crispy mesquite onions, talk about comfort food. The unsuspecting salmon slider with fresh grilled wild caught salmon, shaved cucumber, lemon aioli, and organic baby kale should not be overlooked. And all were served with crispy rogue string fries.
For dessert we wanted to try a little bite of what they had to offer. What we ended up with was two huge and decadent desserts that we were able to take home and indulge in later. My husband was a big fan of the lemon mascarpone cheesecake with raspberry coulis, tart lemon drizzle, fresh lemon zest and whip cream. My favorite was the pistachio ginger carrot cake made with fresh ginger and cream cheese frosting.
Their dinner options are slightly different from there lunch and I’ll be going back in to try out more. The meatloaf and pastas have definitely caught my eye and with such a great lunch experience, I know I can expect great food for dinner too. If you live in the area, please go check them out and let them know Arizona Foodie sent you in!
18561 N. 59th Ave. #122
Glendale, AZ 85308