Wally’s Pub ‘n Grille started 9 years ago when Chef Christopher Collins and his father, Wally, ventured into business together and since Wally’s retirement, Wally’s underwent a new look, new menu, and new name! Wally’s American Gastropub was born. An homage to his father, pulling out ALL the stops. And I mean all of them. From homemade pasta noodles, homemade pickles, homemade buffalo sauce. Home made is the name of the Wally’s game. And if you have dined at Chef Collins’ other establishments, Grassroots and Twisted Grove, then you know that I was in for a real treat when invited to dine on a 10-course media dinner at Wally’s. Yes, 10 courses, and yes I lived to tell about it.
PEEL ‘N’ EAT SHRIMP
u15 shrimp from Mexico, old bay, New Orleans mustard remoulade sauce and horseradish cocktail sauce
OCEAN MIST ARTICHOKES
California grown (nutty, fruit-forward and meaty), grilled, black pepper, sea salt, Louisiana remoulade. Chef even shared his secret to perfectly cooked artichokes, and now I’m sharing it with the world! Start by steaming them (do not boil), and then place them into the fridge for 24 hours to chill. Once cooled, heat your grill to the highest temperature that it will go. Slather them in butter and grill them on high until just warmed through and char marks appear. Bon Appétit!
BUFFALO STYLE WINGS
strictly drums, just the way Chef like ‘em, tangy spicy creamy bleu cheese, garden sticks, choice of battered or grilled ( go with the grilled, trust me). Fun fact; their homemade Angry Topher Buffalo Sauce is named after Chef’s 2-year-old son!
W. COAST FUSION
pancit noodles, cabbage, arugula, crispy wontons, roasted peanuts, snow peas, shaved carrots, cilantro, mint, green onions, red bell peppers, honey-lime vinaigrette, peanut sauce, choice of kauai shrimp or marinated tri-tip
Their most popular ordered lunch item: mixed greens, soppressata, pistachios, golden raisins, cucumbers, red bell pepper, green olive, crispy onions, mozzarella, buttermilk-pesto dressing honey mustard drizzle
Chef is striving to be known for the best chicken sandwich in town, and I think he’s onto something. Collins’ slaw, sliced tomato, common ground pickle, honey mustard, brioche bun
TOPHER’S TRI TIP*
cooked ‘low n’ slow’, steak aioli that takes 36 hours to make, Havarti cheese, on a sesame loaf
SHORT RIB ROAST
pot roast ‘christopher style’, boneless cut , red wine mirepoix glaze, horseradish mashed potatoes, sautéed spinach, crispy asparagus
Hand-made durum wheat rigatoni, four cheese blend, herb butter PERFECT bread crumbs
COCONUT CREAM PIE
Voted Phoenix New Times people’s choice winner in 2014; rich custard, graham cracker crust, whipped cream
Be sure to check out the new menu and look from Wally’s American Gastropub and let us know what you think! (7704 E. Doubletree Ranch Rd., Scottsdale)