Staff Reports | Business & Commerce
Spring has sprung at Ocotillo Restaurant in Phoenix — the palo verde trees have blossomed, creating a beautiful yellow blanket of spring flora on the patio, which sets the stage for a new menu filled with spring fresh flavors.
Ocotillo focuses on New American seasonal cuisine with a touch of local Arizona Influence, bringing special attention to fresh and seasonal ingredients. With more than a dozen new dishes to try, here are a few of the highlights:
•Thick-cut bone-in pork chop, served with green beans, miso-mustard vinaigrette, citrus-honey sambal glazed fingerlings, scallions, herbs, and chiles.
•Grilled octopus with romesco sauce, crispy fingerlings, artichoke hearts, grilled lemon, and chimichurri.
•Orecchiette – sausage, greens, garlic, shallots, tomatoes, Calabrian pork jus, basil, oregano, and parmesan.
•Bucatini with green olives, capers, eggplant, shallots, artichoke, lemon sauce, herbs, basil oil, and crispy garlic.
“I’m excited to introduce these delicious new dishes to our guests. We’ve worked hard to develop innovative flavor combinations for a new twist on familiar comfort foods,“ said Chef Michael Shirilla.
Additionally, Ocotillo has launched a new cocktail program with dozens of crafted drinks, an expanded wine list, and more beers including many local breweries. Ocotillo is at 3243 N. 3rd St. in Phoenix.
