City Grille

Phoenix City Grille was built in the style of the old town tavern; a place that was comfortable and served good food at reasonable prices; a place where you could count on meeting familiar, friendly faces. That same spirit is alive here in Phoenix, an emerging city where new ideas and old traditions form a style as unique and personal as any. We celebrate the newness, along with the history of Phoenix and invite you to make this your “ Neighborhood Place”.   About the chef Micah’s desire to cook started at an early age. Coming from a family with four sisters, he was always left with the “outside” chores, while all the while wanting to be in the kitchen.   Micah attributes his success in part to a strong work ethic taught to him at an early age by his father as well as the countless hours of teaching and guidance given to him in the workplace. After nine years of working his way up in several Southern California kitchens (Lead Cook – The Ritz Carlton, Rancho Mirage, Sous Chef – P.G.A. West Private Golf Club, La Quinta) Micah moved to Phoenix to receive his formal training at Scottsdale Culinary Institute where he graduated top of his class and was named a “ Top Ten Student Chef” nationally at the Food and Wine Magazine’s “Tool Jam” culinary competition in Manhattan, New York.   After a two-year stint as an Executive Chef in Tempe, Arizona, Micah was brought on at Phoenix City Grille. Now with over 8 1/2 years at the Grille, he practices the fundamentals of the concepts that the management team at Phoenix City Grille believes makes them successful; Consistency, Quality and listening to what the customers want. When asked how a menu and daily specials are executed while keeping quality and consistency at hand, Micah replied, “ A great team!” While managing a team of 16 people on a daily basis, he delegates daily duties and empowers his staff allowing them the opportunity to be creative and to be a part of the total picture that is evident in the menu and daily specials. Menu Green Chile Qúeso Fundido - with shredded pork and manchego cheese. Served with warm corn tortilla chips. Mac N’ Cheese - five cheeses blended with asparagus and Cure 81 ham. Warm Brie Cheese - with toasted almonds, roasted bell peppers, ciabatta bread and balsamic reduction. Pork Carnitas - with green chile sauce, fresh toppings and warm corn tortillas.  P.C.G. Pasta - chicken, sun dried tomatoes, broccoli and penne pasta tossed in a roasted garlic and chardonnay cream sauce   Jambalaya - our version of the classic with chicken, shrimp and Schriener’s andouille sausage tossed with fettuccini   Seafood Linguine - tender pieces of crab and shrimp tossed in a lemon butter sauce with artichoke hearts, garlic and capers   Macadamia Nut Crusted Chicken - with Myer’s Rum tropical fruit sauce, horseradish mashed potatoes and asparagus spears   Rose Lane Chicken - seasoned with tarragon and pan roasted, served with horseradish mashed potatoes, vine ripened tomatoes, asparagus and natural pan jus   16th Street Beef Pot Roast - with horseradish mashed potatoes, caramelized onion bourbon gravy and crispy root vegetables   Almond Crusted Tilapia - with raspberry butter sauce over a seasonal vegetable and potato sauté. Topped with toasted almonds   Pork Tenderloin* - grilled and served with jalapeño preserves, horseradish mashed potatoes and asparagus   Contact: 5816 N 16th St, PHOENIX, AZ 85016 - 2506

 

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