(gentle tone) - I am Chef Mark Tarbell.

Welcome to, "Check, Please!

Arizona".

The show where Arizona residents recommend their go-to restaurants.

Coming up, we have guests who are passionate about their picks.

They've dined at all three and are ready to share their reviews with each other and with you, right here on "Check, Please!

Arizona".

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Arizona" is supported by, - Copenhagen, featuring contemporary furniture from around the world.

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- [Narrator] Also supported by, (groovy ambient music) (people chattering) - I'm Chef Mark Tarbell.

Welcome to a new season of, "Check, Please!

Arizona".

In this episode, we're checking out a New York-style deli, wood-fired pizza, and modern Latin cuisine.

Let's meet our diners.

Taylor McCarthy is a physical therapist who moved here from Chicago just a few years ago.

She and her husband love to explore a city through food.

Johara Muscara is a social worker.

When she's not working, she loves to go for walks with her German Shepherd.

She's also passionate about perfecting her pizza recipe.

But up first is Rebecca Karlin, a mom of three who loves movies and traveling.

Fun fact, Rebecca has visited all 50 states.

And while she's originally from California, it's a New York-style deli that has her heart.

This is JJ'S Delicatessen.

(smooth guitar music) - JJ's Deli is a family owned business.

My dad and I run the restaurant.

We like to say if we have it, we'll make it.

Anything from, omelets that you can create, omelets that we have on the menu, pancakes, waffles, hot sandwiches, cold sandwiches, salads.

We make 25 different kinds of bagels every day and we do it the right way.

They rest for two days.

They're boiled and then they're baked.

Nice, crispy outside, soft inside.

It's hard to beat.

We could do up to a thousand bagels, 2000 bagels a day.

We've been in this location for 14 years.

We've established a good customer base and it's awesome.

I mean, I grew up with customers that they were, as I've looked at them as aunts and uncles and people that were my age, and now, they're coming in and they have kids.

And so, it's really turned into a generational thing, which you don't really out here in Arizona.

Our staff is phenomenal, irreplaceable.

People ask why you don't have another location.

It's because I don't have another set of them.

Working with my dad is awesome.

I've learned so much, whether it's business sense about being a good person.

And we're best friends.

I mean, not only business partners, father-son, but, best friends.

And I couldn't be happier.

I get to work with my dad and not only that, but on the weekends I get to work with my grandma.

She sits in the corner of the restaurant and if you call in an order, she probably answers the phone and takes the order.

I want the guests leaving here feeling like they're satisfied, they had a great experience.

We hope that you feel like you're family here.

It's not just a place to get food.

We want you to come back.

We want you to bring family here and have a good time.

(guitar music ends) - So Rebecca, what keeps you coming back to JJ's?

- You know what?

There's not very many restaurants that all five people in my house like.

- [Chef Mark] Oh really?

Nice.

- 'cause my kids age from 21 down to 11, and this is one of those.

- Nice.

And that's a challenge, right?

- Yes.

- That's a big age spread.

- Yes.

- What'd you have the last time you were there?

What'd you start with?

- Well, we usually always go for more like brunch time.

And so, I get something called the L.E.O, which is lox, eggs, and onion.

And you get your choice of a bagel or toast or pancakes if you want.

And I always get a rye bagel 'cause those are just my favorite.

And it's one of the only places around here you can get them.

- I have not had one of those in Arizona yet.

That is awesome.

Rye bagel, that's a good pull.

- Yeah.

- I love rye bread too.

- [Johara] Yes.

- Oh, me too.

- [Chef Mark] Yeah, it's amazing.

- Yeah.

- Taylor, what'd you have?

- I had the bagelwich with sausage.

So, just a plain bagel.

I just kind of went classic.

Plain bagel, American cheese with sausage on it.

It was so good.

It was very filling.

Came out hot.

Cheese was like perfectly melted.

- [Chef Mark] Tell me about the sausage.

What kind?

Spicy?

Fennel?

- [Taylor] Just like a classic like, breakfast sausage.

- [Chef Mark] Okay.

- [Taylor] But it was cooked perfectly.

It was great.

- [Chef Mark] And in a wich?

- [Taylor] Yes, in a witch, yes.

- [Chef Mark] A bagelwich, all right.

- [Taylor] Yes, exactly.

- Awesome.

- [Rebecca] Very good.

- Johara.

- I had the Cajun sandwich, I believe it's called the Mario's Cajun sandwich.

And the seasoning on the chicken was really good.

It had a Chipotle mayo, which really mixed really well.

Yeah.

All in all, it was pretty good.

- So Cajun seasoning, so it had a bit of spice to it?

- [Johara] Mm hm.

Yes, yes.

- [Chef Mark] Nice.

- [Johara] It wasn't too spicy, it was just right.

- [Chef Mark] And what did it come with?

- [Johara] It came with a German potato salad, and I'm a huge potato fan, so I was really looking forward to that.

It was pretty good.

I did like the potato chips.

I stole some potato chips from my husband.

- [Chef Mark] Nice.

- Those were really good.

- [Chef Mark] Did you try the latkes, the potato pancakes?

- [Johara] I did try the potato pancake, and it was really good as well.

It was nice and soft and crispy.

- [Chef Mark] Mm, yummy.

This is my favorite.

My wife's grandma makes those.

- [Johara] Oh, very good.

- [Chef Mark] She used to make 'em, - [Johara] Yeah.

- very well.

Now, one thing about this and we all have to throw in what I was immediately struck with, and you mentioned it, Rebecca, it's your place, decor.

- [Rebecca] It's the sports.

- [Chef Mark] Yeah.

- And you know, my oldest is a real big Blackhawks fan.

You know, my son is the Cubs.

My youngest, she loves the, for whatever reason, the Miami Dolphins.

- Oh.

- So, they all get excited when they see their different sports.

And it's so much fun just to sit outside and you know, people watch, especially when people have their dogs.

- [Chef Mark] Yes.

- [Taylor] It really reminds me of a place from my hometown.

- [Chef Mark] Oh, really?

- [Taylor] That's what I thought instantly when I walked in.

- [Chef Mark] Yeah.

It's pretty charming and also very interesting.

Well collected.

Like, super cool pieces.

Like unique pieces, right?

- [Taylor] Yeah.

- Any desserts?

- I actually, well, we just can't go there without getting some cookies.

And so, the rest of my family all got the butter cookies.

And I'm kind of partial to the rugelach.

So, I got a piece of the cinnamon rugelach.

And we did take those home and eat 'em there 'cause we were stuffed from eating.

(light laughter) - Yeah.

Stuffed portions are good.

- Yeah.

- Yeah.

- Good portions.

- Yeah.

I didn't leave hungry.

- No.

- That's right.

- I was stuffed.

- Definitely not.

- I actually took leftovers home because, and had it the next day for breakfast.

- You had some dessert, Johara, right?

- I did.

I can't remember the name of it.

I think it was like a chocolate begait?

- [Chef Mark] Beignet.

- [Johara] Beignet.

- [Chef Mark] Oh yes.

- [Johara] Yes.

It was really good.

And they warmed it up for me, - [Taylor] Oh, I'll have to try that.

- [Chef Mark] Oh, good.

- [Johara] so it was nice and warm.

- [Taylor] Yum.

- [Johara] So yeah, it was really good.

Yeah.

- [Taylor] Sounds delicious.

- [Johara] But, I had to push myself to get dessert because I was so stuffed with the pancake.

- [Taylor] Yeah.

(chuckles) But, it was good.

- We were gonna get some pastries.

They have like a bunch of pastries in the front that looked so good.

But, we were so stuffed from our sandwiches.

I went with a girlfriend of mine and she got the same thing.

But, we were too full to have any, so I'll definitely have to go back.

They looked great.

- There is a little bit of nostalgia.

They have sodas there, Rebecca.

And we were talking about it earlier before we came on.

- Yes.

One of the things, at least it brings me back to my childhood is, Dr. Brown's soda.

And I go to a deli, that's what I get.

- [Chef Mark] Can't have deli without cream soda, right?

- [Johara] Yes.

Right.

That's awesome.

- [Rebecca] Yes.

- That's awesome.

One thing I think is really interesting and great is, it's so welcoming, right?

- Absolutely.

- when you walk in.

- Mm hm.

- Oh yeah, definitely.

- I mean, they're just enthusiastic.

I mean, I cracked that door and it was like, menus, Hey, come on in.

You know?

I was like, woo.

- Yeah.

- I feel like it's, - Home.

Home fill.

- And even going, and you know, which is, that's one of the reasons why we love going there is because we've been going there for so long.

A lot of, they recognize us.

And even if I try and go and take a plate or silverware, they're like, "No, no, no, no, no.

Let me get that.

Let me get that."

And so, it just always feels good when there's people like that around.

- All right Rebecca, this is your place.

Any pro tip or takeaway?

- You know, eat outside.

People watch, family-friendly.

and it's got such an expanded menu that if there's not something there that you like, then, you need to go look at it again.

- Yeah.

- Yeah.

- Yeah, it's huge menu.

Huge.

- Absolutely.

- Yeah.

- Oh yeah.

- Johara?

- I agree.

- Pro tip?

- I did think it would be really nice to sit outside when it's not as hot.

And there's just, a ton of different things to choose from.

So, I agree with that.

- I loved that the menu was so extensive 'cause you can go back and get something different every single time.

- [Johara] Right.

- And they had gluten-free options, which was kind of nice.

- [Chef Mark] Yeah.

- [Taylor] I have some family members that are gluten-free, so it's nice to know that.

- If you wanna try JJ'S Delicatessen, it's on the northeast corner of Scottsdale Road in Pinnacle Peak in Scottsdale.

An average meal will cost you $20 and they don't take reservations.

(vibrant music) Up next is Taylor.

Having lived in Chicago, she knows good pizza.

So, it's no surprise that her pick is known for wood-fired pizzas.

This is Il Bosco.

(light music) - We're the proverbial hole in the wall neighborhood pizzeria.

It's an alley.

And when you walk into the restaurant, it's 900 square feet including the whole kitchen.

It's very small, intimate, and people feel like they're at home.

We do have a patio.

It's twice the size outside, which is really nice.

We have appetizers, salads, and pizza.

We've always had a lot of people asking us for pastas.

We stay in our lane, we do what we do well, and we stick with that.

One of the things that I think really sets us apart from the other pizzerias in town is our thin crisp pizza is something that people gravitate to.

You leave without feeling completely full.

You feel that you're satisfied just the same.

My personal go-to is the Za.

The Za is a fully loaded pizza with all the spices that we have in the whole place, along with a honey drizzle, sweet and spice.

It's wonderful.

Il Bosco in Italian means the forest.

The previous owner, we got to know very well, his name was Bill Forest.

We came in every week, my wife and I.

Bill unfortunately passed away.

So, we bought the restaurant and preserved what we felt is our home place.

Our success, I think, really comes from consistency.

We do what we do well, and that's all we do.

And I think that people enjoy that.

They know what they're getting when they come to Il Bosco.

- So Taylor, there is lots of pizza places in town.

Why did you pick Il Bosco?

- Yeah.

So, when we first moved into the area, this is one of the first places we found.

It was during Covid at the time, so we just got us takeout and we were pleasantly surprised at how much we loved it.

And then, you know, when the restrictions went away, we went back and dined in and and loved it even more.

You know, there's so many wood-fire oven pizza places I feel like.

But, I feel like their menu just has such unique and you know, fresh ingredients that you don't really find in a lot of pizza places.

So, I just thought it was, - [Chef Mark] Yeah, that's great.

- [Taylor] Great.

- [Chef Mark] What was your go-to app?

- So, we got the bruschetta.

So, there's three kinds.

We got the prosciutto, and goat cheese one, as well as the burrata with the basil and tomato.

It was delicious.

And the bread was crunchy but it was like a soft bite so it didn't, you know, scratch the top of your mouth that some bruschetta's do.

And then yeah, the ingredients were just super flavorable.

It was amazing.

- Yeah, that's cool.

Some classic bruschetta.

- [Taylor] Mm hm.

- And what is your favorite pizza?

- I like any pizza that has the red sauce on it.

We recently got the Carmela and the Rosa pizza.

The Carmela has caramelized onions on it, and sausage.

And then the Rosa has, I think it's spicy sausage and the peppadew peppers, which are, - [Chef Mark] I remember that.

- [Taylor] a little sweeter.

Yeah.

- So, the caramelized onions are kind of unique there.

They're like little teeny spring onions that are caramelized, right?

- [Taylor] Right.

Mm hm, yeah.

- [Johara] Which is different.

- [Taylor] Yeah, definitely.

Yeah.

- [Chef Mark] Yeah.

At first I was like, what?

Who put candy on this?

- [Taylor] Yeah.

You don't know what it is at first.

Yeah.

(laughter) - [Chef Mark] But, it's not candy.

I was just meaning that caramelizing it made it sweet, - [Taylor] Yeah.

- [Johara] Yeah.

- [Chef Mark] which is the charm of it.

- [Taylor] Exactly.

- So Rebecca, what did you have for an appetizer?

- Well, we started out with the fried ravioli.

- [Chef Mark] Ah.

- And how my oldest described it, which she's the one that's my most picky eater, loved it.

And she described it as kind of a mix of an empanada that she had in keto and a mozzarella stick.

- Oh.

- Oh.

- [Rebecca] Yeah.

- Very good.

I can put those two together.

- [Rebecca] Yeah.

- I like that.

- Yeah.

We all, fought over the last one.

I had to divide it into four even pieces.

- Nice.

- It was really good.

I thought, you know, anything fried is good.

So, I was like, I have to get that.

(laughter) - Yeah, exactly.

- I'm all about that.

Yeah.

- Yeah.

- So, yeah.

- Crispy, crunchy, I'm here.

- Yup.

- Exactly, yeah.

Exactly.

- Crispy, crunchy, yes.

- Yep.

- Yup.

- Awesome, awesome.

Johara, what else did you get?

- We got two pizzas.

I love the menu and I love that they would pair your wine with your pizza.

- [Rebecca] Yeah, I love that.

- [Taylor] Yeah.

That was a nice touch.

- Yeah, exactly.

And so I had the Valentina, which is a pizza that has a hot honey and I had never had that before.

- [Rebecca] Yeah.

- [Taylor] Mm.

- [Rebecca] It's like the newest thing.

- [Johara] Yeah.

- [Chef Mark] Is it spicy hot?

- [Johara] It was, yeah.

- [Chef Mark] Spicy hot honey, okay.

- [Johara] And so, me and my husband were both really interested and we wanted to see what's this all about.

And we did, we liked it a lot.

And then we also got the Joanna, which was a pepperoni with sausage, spicy sausage.

- [Taylor] Yeah, I've had that before.

And it was so good.

- [Johara] Both of them were so good.

Yeah.

- That's what my husband had and he liked it 'cause he had never had the chance to try that cup pepperoni.

- [Johara] Yes.

- And so, he was really excited that he got to try that cup pepperoni.

- [Johara] Yeah, absolutely.

So, it was really good.

The bread was amazing.

You know, crispy and warm right when it came outta the oven.

- [Taylor] Yeah.

I like that the yeah, the crust, it like stays like fluffy.

Sometimes it can come up, - [Johara] Yeah.

- [Taylor] kind of burnt.

- [Chef Mark] Yeah.

- [Taylor] And then, it kind of ruins the flavor of the pizza.

But like, theirs always stays super fluffy and bubbly.

It's really good.

- [Chef Mark] Very cool.

- [Johara] Yeah, very good.

- What did you have for your kids?

- My youngest and I, we split a pizza.

So, we kind of did our own where she had half cheese, and to me, if there's no mushrooms on a pizza, it's missing something.

(light laughter) That's what I had when I was in Italy, was mushroom pizza.

So, I did half mushrooms.

It was a little skimpy on the mushrooms after seeing my husband's pizza where it was completely filled with toppings.

But, it was still really good.

And then my other daughter, she had, I think it was called the Adrianna.

It was like a Margherita pizza, and there was nothing left.

- I love the clever names on the menu.

- Yeah.

- I like that.

It was really cute.

- Yeah, it was super fun.

- I really did like that.

- That was one thing we're trying to, okay, which one do we want?

What was that name?

- [Johara] So much to choose from.

- [Rebecca] Yeah.

- [Taylor] Yeah.

- All right.

Now, for the sweet treats.

Rebecca.

- Okay.

We got two cannolis and we split them in half 'cause we were really full, and they were really good.

They were actually really crunchy.

- [Chef Mark] Oh.

- So, I actually wound up having to use my hand to break 'em apart and they were drizzled with chocolate.

- [Chef Mark] Mm.

- [Rebecca] So, the girls asked me for the plate because they wanted to continue dipping in the chocolate.

(light laughter) - [Chef Mark] Yeah, chocolate-- - [Rebecca] And I said that's fine.

- Johara.

- I had the chocolate chip skillet and it was everything you wanted it to be.

It was warm and you know, it just came out of the oven.

You know, the chocolate was good.

The ice cream was melting off of it and there was none left after, even though we were full.

- [Chef Mark] Where'd it go?

- [Johara] Right.

In our bellies.

(laughter) So, I definitely recommend that.

- Awesome.

Taylor?

- We did not have dessert.

I'll have to go back for dessert.

We always get so much.

- Have you had dessert?

Or are you just always full?

You're just done.

- No, I have actually not had dessert 'cause we always get like, more than what we were gonna eat 'cause we want the leftovers.

So, next time we'll have to save room for dessert.

(chuckles) - Taylor pro tips, your place.

- I would say go when the weather's nice 'cause the patio, we love the outdoor patio.

They usually have live music too, so that's like our favorite thing.

- Oh, that's cool.

I wanted to go back to sit outside because it looked like a good place to sit when it's nice out.

So, yeah.

- Yeah.

- Well, mine would be double check your reservations.

The hostess couldn't find our reservation and was a little bit argumentative.

So, just double check 'em, make sure that they're there.

And I would definitely like to try it outside because the food really was good.

And so, it's a plus even, you know, - [Johara] Yeah.

- [Rebecca] They could have had an off night.

So, I'll definitely come back again.

- All right.

Double check ressies.

- Yeah.

- Yes.

- If you wanna try Il Bosco, they're located on Becker Lane near Scottsdale and Shea.

An average meal is $26, and they do take reservations.

They also have three other locations.

(vibrant music) Our last restaurant is Johara's choice.

A place that serves modern cuisine with Latin flavors.

This is Vecina.

(groovy music) (people laughing) - Vecina is a modern American Latin inspired restaurant.

We kind of have something for everyone.

That was the goal in the menu.

Our entire menu is designed to be shareable style.

The things that have influenced the menu are big, bold flavors.

There's so many different things that touch our wood-burning grill to bring that smoky, delicious flavor.

But, you almost don't even know it in some of the dishes because it's a background flavor to what we are doing.

So our bar manager, Cody Dickerson, is the kind of mastermind behind our beverage program and really has elevated our cocktail program to where we've always wanted it.

Vecina is fun, it's energetic.

There's just a certain vibe when it's busy in here that, I feel like when you're driving by even, you can feel the energy and it makes you wanna come in here and kind of, join the party.

Our patio is super amazing.

We have a beautiful view of Camelback Mountain.

It's probably one of the most stunning views of Camelback Mountain that you can get in the valley.

When someone walks in the door of Vecina, I want them to sit down and be taken care of.

That's what everybody wants in life.

That is our goal.

And I think we execute that super well here at Vecina.

I grew up in Phoenix.

I kind of fell in love with Latin food living here.

I say to the guys in the back, "Soy un grande guerro pero me alma es Mexicano."

And that just means I'm a big white guy, but my soul is Mexican.

(upbeat music) - So Johara, why did you find Vecina?

- I had a friend recommend it.

I was planning my wedding at the time and she was gonna be my photographer.

So, we met there.

And I just kept going back after that.

- Yeah, great place.

So, we gotta dive deep because this is a unique place on a busy street.

- [Johara] Yes.

- You might drive by it, right?

- [Johara] Yes.

- Is that fair to say everybody?

- Yes.

- Yes.

- Right, yes.

- Vroom, right by it.

- Yeah.

- I had to make a quick turn to get in.

- So, let's dive into this 'cause really, you gotta talk about what it's like inside.

- Oh, yeah.

I love this place.

Right When you walk in, you just feel the energy shift.

Everyone is so helpful when you talk to them, if they have any kind of recommendation for you.

The music, it's just a good place to be.

- A good vibe, good energy.

- Yeah.

- Nice, - Yeah.

- It's almost cozy and dark a little bit.

- Definitely, yeah.

- But not, you know, but still, yeah.

Staff friendly.

- Yeah.

- This is your place, so what did you have as an appetizer?

- So, I had the white bean puree.

Comes out in a plate with a white bean puree all around it with pieces of short rib, and then a hot warm tortilla on the side of it.

- [Chef Mark] Ooh.

- [Taylor] Yeah, it was amazing.

- [Johara] So good.

- [Chef Mark] Rebecca, did you have that?

- Yeah.

- That was the absolute best thing.

We are still dreaming and talking about it.

- [Taylor] Yeah.

I think that was my favorite too.

- I found out that the short rib, which was off the bone so you didn't have to sit there and play with it.

It actually is deep fried.

- [Chef Mark] Ooh.

- [Johara] Ooh.

- Which I couldn't get them to tell me what the spices were, but I got that out of them.

- I had had that my last time there and I was just dreaming about and then going, can I figure out how to make this?

(Taylor chuckles) - Right, right.

- [Rebecca] Yeah, that's what we were talking about too.

- [Johara] And I had the Papas Verde.

- [Taylor] Oh, me too.

- [Johara] And I just can't stop talking about those either.

That green, I didn't even know that green chorizo existed.

- [Taylor] Yeah, me neither.

- [Johara] So, just the herbs that are in there, that spice, it's my favorite.

- Yeah.

I had the white bean puree as well.

It was amazing.

I'm not really even a big short rib fan, but it was so tender and juicy.

It was so good.

And then, the white bean puree, I could have had just by itself, like with a spoon.

It was great.

- [Johara] Yeah, it was so good.

- Like, I wanna just like, take that to go home.

- [Johara] All right.

- And then, we had the Papas Verde as well, which was like a nice surprise.

The presentation was beautiful.

I didn't really know what to expect, but it had a lot of like unique flavors.

It had like a right amount of spice.

Wasn't too spicy, but it was just right.

And then, they did have those like fingerling potatoes in there, - [Johara] Right.

- that kind of balanced out the dish too.

So, I thought it was just so good and super different.

- And what was your entree?

- I had the Wagyu Tacos.

And I don't think that's something that they usually have on the menu.

I think it was like a special item that they had.

And oh my gosh, it just kind of melted in your mouth.

And then you got like a little acidity but then heat after.

So, I really did appreciate that.

It was really good.

- [Chef Mark] So, maybe a little lime and maybe some macho chili or something.

- [Johara] Yeah.

I mean, that's why I love this place so much is just the flavors are so unique and I think, what am I, what do I have going on?

- Yeah.

- And unique and bold.

- [Taylor] So different.

- You know you ate there.

It's not like, ah, I don't really remember.

You know?

- [Taylor] Exactly.

- Like, they're intense but in a balanced way, really forward.

- [Johara] Exactly.

- [Chef Mark] Very interesting.

- [Rebecca] And the presentation is just amazing with all colors on the plate.

- [Taylor] Yeah, amazing.

- [Johara] You're right about that.

- [Rebecca] It's almost too pretty to try.

- [Taylor] They didn't wanna ruin it.

- [Johara] Right.

- Yeah.

- Taylor, your entree.

- So, my husband and I shared the salmon tacos and the empanada.

- [Chef Mark] Okay.

- [Taylor] Salmon tacos were cooked very nicely.

- [Chef Mark] How did they cook the salmon?

- [Taylor] It was like a kinda like a smoky sort of, - [Chef Mark] Okay.

- [Taylor] Like, crust on it, if I'm correct.

Something again, I've never like had before as far as salmon goes.

It was like really unique.

And then, it had this yuzu aioli sauce.

- [Chef Mark] Ooh.

- [Johara] Mm.

- [Taylor] On top of it which was really different.

It was a nice surprise.

- [Chef Mark] Ooh, yuzu.

That's a nice touch.

- [Taylor] Yes.

- [Johara] Yeah.

- Yeah, it was so good.

- That would also balance out.

'Cause salmon is, it's wonderful 'cause it is high in fish oil, which is very healthy.

But having that yuzu, which is the Japanese lemon kind of a lime-lemon thing, really brings out, really cuts that.

- [Johara] Yeah.

- [Taylor] Yeah.

- And makes it balance.

- [Taylor] Exactly.

- That's beautiful.

- And then, with empanada it was just like one big empanada, which I wasn't sure what to expect.

Usually, it's like, they give you a few.

- [Chef Mark] Yeah.

- [Taylor] But, it was still plenty.

So we just, you know, cut it up and shared it.

The crust of the empanada was super fluffy.

It had a nice crunch.

Sometimes they could be like, - [Chef Mark] Dense.

- [Taylor] Over-fried.

Yeah.

Like just, not a lot of flavor.

- [Chef Mark] Sometimes gummy.

- [Taylor] But, it was great.

Like, loved both dishes.

- [Chef Mark] Cool.

Drinks.

Your place.

- [Johara] I usually just have some white wine and it tasted just right.

- As soon as I heard that they had grapefruit soda, I said, bring that to me.

- They didn't have any Dr. Brown's Cel-Ray, right?

- No, no, no.

No Dr. Brown's.

(laughter) But then, I would go back for that, - Maybe the one thing.

- The grapefruit one was good.

- Good, good.

- I love grapefruit.

- [Taylor] So, my husband ordered a Paloma.

And again, I was like, salty the grapefruit soda, so I knew like, he would really like it.

And he thought it was amazing.

And then, I got the spice cocktail.

It's like a non-alcoholic, kinda like spicy margarita.

- [Johara] Ooh.

- [Taylor] It was really good.

- Johara, you had dessert, right?

- I did.

I had the banana bread.

Oh my god, the presentation on that, it was beautiful.

And yeah, I mean-- - [Chef Mark] Warm, cold?

- [Johara] Warm.

- [Chef Mark] Okay.

- [Johara] It wasn't too sweet.

Sometimes, with desserts, I fear that it's gonna be too sweet.

It was perfect.

- [Chef Mark] How did they present it?

- [Johara] It had like a fried banana like, sticking out of it, - [Taylor] Ooh.

- [Chef Mark] Ooh.

- [Johara] Yeah, it was, - [Chef Mark] Like, a chip?

- [Taylor] Wow.

- [Chef Mark] Banana chip?

- [Johara] Yeah, like a banana chip.

- [Chef Mark] Fried?

- [Johara] Yeah.

- [Chef Mark] Okay.

- [Taylor] That sounds awesome.

- [Rebecca] That seems really good.

- So, pro tips and takeaway.

Your place.

- Yes.

I would say definitely get the white bean puree and the Papas Verde.

And it's a good date spot.

Or if you just wanna hang, get a lot of appetizers 'cause I love the appetizers the most.

And share 'em with somebody.

- Definitely make sure you make reservations 'cause it is a small restaurant even though you don't feel like you're on top of everybody.

And the parking can be tight, even though I didn't have a problem.

But, it can be.

So, put that in mind when you're doing it.

- [Johara] Yeah.

- Very good.

Thanks, Rebecca.

Taylor?

- Yeah, I would say, I think all the dishes had a lot of cilantro on it.

So, if you don't like cilantro, maybe don't ask for that or just take it off.

But, I know they had a lot, - [Chef Mark] That's a good tip.

- [Taylor] of cilantro on the dishes.

- If you wanna try Vecina, it's located near 56th Street and Indian School.

An average meal can cost between 40 and $70.

And they do take reservations.

I wanna thank Johara, Taylor, and Rebecca for joining me at the table.

And thank you for joining, "Check, Please!

Arizona".

If you'd like to share your favorite restaurant, head to our website, azpbs.org/checkplease and nominate your must eat at spot.

Who knows?

You could be joining me at the table.

Be a part of the foodie conversation in Arizona on social media using #checkpleaseaz.

Join us next time when three new guests make their recommendations right here on, "Check, Please!

Arizona".

I'm Chef Mark Tarbell.

Have a delicious life.

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