Crusted Spicy Ahi Roll from Roy’s Hawaiian Fusion. Photo courtesy of Maria Lopez, Special to AZ Big Media

May 6, 2015

Maria Lopez

Sneak peek at Spring Arizona Restaurant Week

Spring Arizona Restaurant Week Dine Around came to the East Valley for the first time Monday night with a three course meal for all media and food mavens.

Perfect Pear Bistro, Liberty Market and Roy’s Restaurant each were each in charge of a different course and had the opportunity to showcase a sneak peek of their featured menu for Spring Arizona Restaurant Week.

A select few rode cabs around the Gilbert and Chandler area to preview three out of the 81 menus listed on

Perfect Pear Bistro
From olive and pesto goat cheese dip to Perfect Pear Bistro’s signature cranberry raisin bread, the restaurant delivered fresh starters. Nachos do not usually equal health, but the bistro’s hummus nachos are made with feta cheese, diced tomato, red onion, cilantro and basil. Its freshness erases all guilt. The Perfect Pair bistro fuses Mediterranean flavors and Italian classics into tasty modern dishes. Perfect Pear Bistro offers seven types of grilled cheeses. Some sandwiches come with not often used ingredients like grilled spiced pear bread, butternut squash, spinach dip and bacon that interestingly makes the perfect pair with the classic grilled cheese.

Photo courtesy of Maria Lopez
Photo courtesy of Maria Lopez

Liberty Market
Nestled in downtown Gilbert under twinkly lights and a firewood post, Liberty Market cooked up the main course. In a farm to table manner, the main dish featured the Rustic Chicken Pot Pie, Spork Osso Mucco With Spaetzli and Local Vegetables, Heritage Grain Primavera and egg. Most of Liberty Market’s vegetables are from Agritopia, a 166-acre community in Gilbert that upholds agrarianism, or locally grown produce. If that does not bring you to the table, Liberty Market’s desert menu will feature waffle ice cream sandwiches, Crème Brulee With Fresh Berries and the Stumptown Affogato of Toasted Almond Gelato.

Roy’s Hawaiian Fusion
To leave off on a sweet note, Roy’s Melting Hot Chocolate Soufflé was served with a side of vanilla bean ice cream. Roy’s soufflé is a flourless chocolate cake with a molten hot center that oozes out and pairs perfectly with a cold scoop of ice cream. The second choice was the Lemon Blueberry Cheesecake with graham cracker crust and Chantilly cream. Roy’s took charge of dessert, but they also showcased their Macadamia Nut Crusted Mahi Mahi, lobster potstickers with spicy togarashi, miso butter sauce and tempura and finally their Crusted Spicy Ahi Roll with scallions, avocado and nitsume.

Spring Arizona Restaurant Week is May 15 through the 25, but reservations are available to make now. Channel your inner foodie, ditch the quick stop from work and venture into the variety of cuisine Arizona has to offer.