First Look: Starlite BBQ in Scottsdale Opens Feb 7

February 2, 2018 - bbq set

Sterling, Levine, and their group will fume beef regulating a span of honest smokers. Each smoker has 12 racks. They will fume beef regulating pecan timber and mesquite. Their wood-fired griddle will run on pecan wood, mesquite wood, and mesquite charcoal. “If we expostulate from Phoenix to Tucson, it’s pecan and mesquite,” Sterling says. “So that’s what we’re using.”

The smoked beef offerings go over what we would find in a normal grill joint.

“Arizona doesn’t unequivocally have a character of barbecue, so we have to borrow,” Sterling says. “We’re not perplexing to emanate a possess character though we’re perplexing to do some things deputy of Arizona.”

The interior of Starlite is some-more discriminating grill than roadside grill joint.EXPAND

Starlite will be portion be portion high-concept dishes formed on smoked meat. There will be a immature chile pig that uses smoked pork. There will be side dishes like squish with mole, pepitas, and pomegranate seeds, all mixture sourced locally.

Many of a dishes tumble somewhere between normal and modern. Starlite will offer a mac and cheese that a chefs will let indurate in trays, and afterwards cut thin, fry, and serve. There will be a smoked cheddar-and-green-chile sausage and a some-more normal Texas-style beef sausage with garlic and cayenne.

Sterling and his group aim to take elementary smoked beef a few stairs over what we have typically seen here in a Valley. He will be smoking what is mostly called a “Brontosaurus rib,” a heady chunk of 3 beef brief ribs trustworthy to a singular prolonged bone. He will be smoking slices of meatloaf and portion them on plates, sandwiches, or — during brunch — with boiled eggs and gravy, a take on a Hawaiian Loco Moco that Sterling calls a “Smoko Loco.” (His mother is Hawaiian and he travels to a islands often.)

Whiskey. For. Days.EXPAND

He’ll also be doing things like cold-smoking a rotating fish, maybe trout, bass, or catfish, and giving it a brief pan-sizzle to frail adult a skin.

Sides are designed to range. Some will be unconventional, like boiled mac and cheese. Some will be some-more in line with classical grill sides, like a cold bean salad, grill baked beans, and cole slaw.

Many of a dishes will be Southern-leaning. Biscuits will be done in-house. (Pastry prepare Greg Drinenko will be baking, pulling double avocation between Ocotillo and Starlite.) A boiled immature tomato sandwich will benefaction a meat-free option. Cornbread skillets will take honeyed or delicious form. Sweet, they’ll come with maple syrup and be accessible for brunch. Savory, they’ll come surfaced with Nashville-style Hot Chicken.

Even a gigantic U-6 shrimp that go with a forage will be smoked. So will a duck wings.

For a herbivores among us, there will even be a few salads.

Sterling and Levine have a litany of radical dishes on tap. They initial baked one of them some-more than a year ago during an initial event during Ocotillo. That plate is a Puerto Rican pig beef consisting of loin, chop, and swell all in one cut. They will be regulating fume as one of a feverishness sources to prepare a steak.

Starlite's patios will shortly be sporting beer-garden-style tables, like a ones during Ocotillo.EXPAND

Starlite has about 45 seats in a dining room (including 17 during a bar) and 40 or so outside. Out on a square will be a same beer-garden-style tables as during Ocotillo. Inside, a ceiling, bar shelves, and most of a bar itself are cedar, torched by palm to blackness. A gray CO fiber bar dappled with waves of black curves strikingly opposite a room. Solid yellow tiles run behind a bar’s dual TVs and duped out whiskey selection.

“We wanted to do a good place where we can have a good splash and splash whiskey,” Sterling says. “Most of a places here don’t have alcohol.”

Twigg is overseeing a libation module that will be “brown-spirit forward.” There are some critical bottles of whiskey on a bar, including Pappy Van Winkle and each iteration of Whistle Pig’s Boss Hog series. Twigg wants to spotlight whiskey because, like barbecue, it’s a made-in-America food tradition. His concentration won’t stop him from pouring pisco, mezcal, and solitaire drinks.

Brad Twigg will curate a critical whiskey-focused splash program.EXPAND

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Sterling will be relocating into some-more of a government role, overseeing both Starlite and Ocotillo. Over during Ocotillo, Brendan Lee, who was already cooking during a restaurant, will be stepping into a prepare de cuisine role.

Starlite looks to be a earnest further to metro Phoenix’s strong grill scene. If we stop by, let us how that Brontosaurus rib goes with some aged bourbon.

Starlite BBQ. 7620 East Indian School Road, #101, Scottsdale; 480-553-9330.
Wednesday and Thursday 4 p.m. to 11 p.m. (bar open later); Friday 4 p.m. to midnight (bar open later); Saturday 10 a.m. to midnight (bar open later); Sunday 10 a.m. to 10 p.m.
*Brunch will be served on Saturday and Sunday from 10 a.m. to 4 p.m.

source ⦿ http://www.phoenixnewtimes.com/restaurants/starlite-bbq-new-barbecue-restaurant-from-ocotillo-team-10099189

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