BY MIKE PUCKETT

Join the conversation on our FB Group Page: Good Eats Arizona

The Coronet restaurant is driven by an old world inspiration where we serve our take on rustic european country cooking. We care deeply about all of our ingredients and all of our products. We absolutely love food!

The Coronet is owned by Sally Kane and Gregor Kretschmann. Erika Bostick-Esham is The Coronet’s wonderful chef. Jesse van Rijn Schaefer is our amazing head bartender. The food menus are all created by Erika and Sally. The harmony of their collaboration is evident on the plate and on the palate. The meats are all sustainable and considerately sourced and the steelhead always on the Monterey Bay Aquarium’s list of great fish to consume. The menu is seasonally inspired and the fruits and vegetables are organic when possible. We have our own hive of bees! We all have omnivores gusto, nevertheless our dishes are easily accessible to vegetarians, vegans and gluten dissidents. There is always a bounty of fruits and vegetables on every menu.

Good Eats Arizona Recommends…

Drinks

Flight of Del Bac

Dorado, Clear and Classic

 

The Decepticon

Del Maguey Vida Maezcal, Campari, lapsang souchong syrup, Breckenridge bitters, lemon, grenadine

 

Tinaja

Old Tom gin, Ancho Reyes, Carpano Antica sweet vermouth

 

The Rabbi Slept Late

Bols Genever gin, Velvet Falernum, lemon, almond milk, vanilla simple

 

Appetizers

Warm olives

Venison kofta meatballs

Roasted string beans with piave cheese

 

Mains

Fish Platter

Steelhead gravlax, smoked oysters, sardines, creme

fraiche, roasted tomatoes, cucumbers, crackers

 

Paired with:  Tangent Edna Valley Albarino 2012

Mandarin orange and tangerine peel from start to finish, this wine is pure and vibrant, with a slight salty characteristic. One of the most refreshing and food-friendly wines anywhere, it particularly pairs well with all sorts of fish.

 

Local Sausage Dog

Dragoon Session sausage, sprout kraut, Dijon mustard, tomatoes, cucumbers, sweet pickle relish,

La Brea demi-baguette with German potato salad

 

Paired with: Traquair House Ale

Scotch Ale / Wee Heavy style beer

 

Pasta Primavera

Artisanal pasta, SouthWinds Farm greens, seasonal veggies, piave basil cream

 

Roasted Tilapia

Fennel, peas, spinach cardamom creme, black lentils, sauce verte

 

Paired with:  Tangent Edna Valley Albarino 2012

Mandarin orange and tangerine peel from start to finish, this wine is pure and vibrant, with a slight salty characteristic. One of the most refreshing and food-friendly wines anywhere, it particularly pairs well with all sorts of fish.

 

Desserts

Bellini Cake

Chamomile genoise, peach and champagne mousse

 

Banana Custard Tart

Cinnamon shortbread crust, rum caramel, brûléed bananas

 

Paired with: Nectar Pedro Ximenez Dulce Sherry, Andalucia, Spain

Dried prune, fig and caramel flavours

 

PHOTOGRAPHY: MIKE PUCKETT