Chef Payton Curry, formerly of Scottsdale's Digestif, garners a lot of buzz at Tempe's Caffe Boa, which recently opened its second location in Mesa.
He's charming and chatty and gifted at creating the kinds of dishes that make breathing between forkfuls a chore.
He recently updated daily half-priced happy hour offerings at the European bistro, focusing on clean, wine-friendly flavors in light dishes.
“It's light and simple and meant to soak up alcohol without spoiling your dinner,” he said. “You won't see anything too hearty or too rich because you want to be getting your calories from the alcohol.”
The menu is studded with quick-to-prepare dishes including fresh ricotta with MJ Bread grilled ciabatta, wild arugula and Campari tomato. And there's the Autumn Maccaroncello, a luscious dairy-free wonder and best-seller, made with a butternut squash and wild honey sauce, toasted pumpkin seeds, pecorino cheese and pumpkin oil. It's rich and generously plated, but not overwhelming.
Curry is also proud of the fettuccini a'olio, pasta topped with garlic, shallots, chili flakes, white wine and parsley. He's considering a peppercorn-heavy, grilled onion-topped bar burger with triple-fried fries and a blue cheese dip. He served it to one person as a sneak preview recently, and four other groups ordered it immediately. Request it when you go and help get it on the menu faster.
But the clever men and women behind the bars give the two restaurants something to boast about, too. They've developed a menu of unusual cocktails that surprise and engage, and that pair well with food, too. They're so focused on being distinctive, they pulled a popular mojito because they felt like it was too common, only to have to add it back because of demand.
This is notable because Caffe Boa has a nationally recognized wine program that's received an Award of Excellence from Wine Spectator.
But the cocktails are compelling enough to justify their existence, even when juxtaposed against such a formidable wine list.
The Anastasia is a fresh mix of muddled strawberries, basil and vodka. It's the restaurant's best-selling cocktail. It's good enough to order by the pitcher.
The Soiree is a light and celebratory mix of rosemary muddled with Belle de Brillet pear liqueur, pear nectar and Canton Ginger liqueur that's topped with prosecco. Prosecco. This drink is fashionable, feminine and deliciously floral, garnished with a paper-thin slice of pear.
Pair the Sage with the Maccaroncello and it enhances all the flavors. The super-savory drink is a mix of muddled sage and lime juice topped with Cruzan Rum, sauvignon blanc and a splash of pineapple. The drink is served on the rocks and has a tart, citrus flavor unlike anything else in town.
The Charbando is a drink best described as awesome. It's a mix of gold tequila, hibiscus syrup and pineapple juice that's been topped with aromatic coconut-lime foam. The foam is made with gelatin, so it lasts, and floats like a puffy, white conversation starter atop the pink drink. The cocktail is purposefully clever, but that's forgivable considering how delicious it is.
Details: Go for the daily happy hour from 4 to 7 p.m. when select wines and dishes are half-priced and premium drafts and signature cocktails are $2 off. 398 S. Mill Ave., Tempe, 480-968-9112, and in Mesa at 2837 N. Power Road, 480-981-2000, cafeboa.com.
