As the end of the year is quickly approaching, you may be thinking about your goals for 2018. If that is the case, I highly suggest setting a goal of taking a trip to Sicilian Butcher located off of Greenway/Tatum in North Phoenix for a little (or BIG!) taste of Sicily right here in AZ. I’m not going to lie, the bar was set pretty high for the newest concept from the Maggiore family (of Tomaso’s on Camelback and HASH Kitchen) and the highly anticipated restaurant did not disappoint!
Featuring a great patio and edgy decor (including a huge hanging curtain of butcher knives), The Sicilian Butcher is both casual and refined making it the perfect stop for a family dinner or date night out. The menu is extensive and offers a wide variety of shareable appetizers and charcuterie boards displaying bruschettas, homemade arancini (Sicilian rice balls filled with cheese), and my personal favorite- cazzilli (potato and mozzarella fitters with prosciutto and herbed tomato.)
When it comes to the main dish, and what this place is known for is the craft meatballs. Diners are invited to choose one type of over a dozen craft meatballs from shrimp and crab, eggplant Parmesan, and the classic NY style lamb/beef combo to pair them with a sauce and a base. I wish we could have tasted every ball because there are some really interesting options! Our server favored the fresh seared ahi and aged ribeye balls. Once you have the ball picked out, the sauce choice is step 2.
As far as sauces go, the Tomaso family has perfected all of these. A few standouts include the truffle mushroom, vodka cream, parmesean cream, and spicy arrabiatta. I went with egplant parm balls and the arrabiatta over homemade noodles. A choice I was VERY pleased with. My dining companion opted for crab balls with the creamy parmesan sauce over gnocchi. Rich and delicious. Sauces and meatballs are served over various bases including your choice of pasta, risotto, polenta, baguette, or a Cesar salad if you’re doing the whole low carb thing. Tip: give up the low carb diet on the day you visit this butcher.
Don’t forget to save room for dessert, and my dessert I mean the not-to-be missed deconstructed cannoli and olive oil cake with crispy honeycomb. It wasn’t too long ago that I watched Joey, the executive chef and son of Tomaso win a cooking championship beating out one of the best chefs in town and after visiting the Sicilian Butcher, I can see why. The food is made with love, the ambiance is fantastic, the patio is one of my favorites, and the hospitality of the Maggiore family is contagious.
I hope you take the time to visit the Sicilian Butcher and enjoy everything they have to offer!
To get your taste buds ready, click HERE