Dorian Is A Foodie’s Delight
Nestled next to the Blind Dragon on the corner of Civic Center and Indian Plaza in the heart of Old Town is a restaurant. While the back of the Mint is well known for another way on to Saddlebag and a great place for an Uber pick up, it’s not really known for fine dining.
But this fabulous place is always bustling with beautiful people and has lots of windows to bring in spectacular lighting. When you walk inside the first thing you see is a kickass white circular bar and a sleek statue of an angel holding either a cigar box or maybe a small laptop. ¯\_(ツ)_/¯ The important thing is there’s an angel approving the bar. There’s gorgeous seating with swanky sofas, a quaint patio
The only way to get rid of a temptation is to yield to it.
It’s the Dorian, with its lavish decor combined with a modern Victorian vibe lending towards the chic feel that you’re in some place where the people in the know hang out. The energy throughout the restaurant is sexy and fun. Everyone is there to have an enjoyable leisurely time.
It’s pretty, but is it excellent?
We are tempted not to tell you just how pleasurable the food is at Dorian because you’re doing yourself a disservice if you don’t go try it yourself. But, here at DIG Scottsdale
Dorian hosts a variety of seasonal bruschettas. One of the many great things about local restaurants is they can change their menus with the seasons and on a whim. It was hard to decide between the brie and the goat cheeses but the pears won!
The bruschetta made with grilled Noble Bread, goat cheese, crème Fraiche topped with salted roast pear drizzled in an orange citrus glaze is even better than it looks. If you haven’t tried a bread from Phoenix’s Nobel Bread, you need to pick up a loaf at your next farmer’s market excursion.
Man, oh man, look at the Main Courses!
Oooooh, baby, it was hard to decide between all the delectable choices Dorian offers. Shrimp scampi with artichokes in a saffron butter, cioppino with mussels and cod and pea foam (!), bunny and ribs.
That’s right, BUNNY and RIBS. Macadamia and spinach encrusted short braised ribs served with white cheddar grits or a roasted hare with brown butter and sage compound on roasted root vegetables.
Hop To It! Try The Hare
Dorian does bunny well. Trying to find a decently prepared lapin is often a challenge and Dorian raises the bar. If you want to see the video of this delight check out the Gram. The in-season root veggies were a real treat and this dish belongs to the clean plate club.
Difficult to follow an amazing main course like the rabbit but the apple strudel does a pretty fine ass job. The puffy and ever so flaky pastry hugs carmelized Granny Smith apples and
Thank Yous Are Required
Gratitude is important. Life can change in an instant and we believe in order to promote more happiness in this world that compliments should always be flowing. They’re one of the only things that are free and extremely valuable. We appreciate that Dorian participating in Arizona Restaurant Week as well. If you missed AZ Restaurant Week check out Gram or pop back in around May when it’s time for the Spring Restaurant Week.