Award-winning BBQers, the Rosols regularly compete in Kansas City Barbecue Society (KCBS) sanctioned competitions under the nationally ranked team Toys 4 BBQ’N. In 2008 they were recognized as the 4th ranked team in Arizona for competitive barbecue.

Now the family wants to share their passion for slow-smoked barbecue. The eatery features their own recipes and freshly-made sauces and rubs. Appetizers include smoke-fried chicken wings, pulled pork nachos, sweet potato fries, stuffed potato skins, and deep-fried mac and cheese.

Sandwiches from the Smoker are served on a toasted bun, lightly drizzled with homemade Q-to-U-BBQ sauce and sprinkled with Q-to-U-BBQ rub.

If you’re really hungry, go for The Papa Jack, a double dose of your choice of Pulled Pork, Pulled Chicken or Brisket on a jumbo bun, drizzled and sprinkled of course with their specialty sauce and rub. Or try Ribs to Die For, slow-smoked ribs over hickory wood for more than 6 hours.

Other menu items include salads, chicken strips, gourmet hamburger, Hawg Dawg, sampler platters, and homemade bread pudding. They also serve beer.

Job openings are available for cashiers, line cooks, bussers and dishwashers. Apply at the restaurant.

Location (Zone 9)

3434 W. Anthem Way, Suite 146
Anthem, AZ
623-465-7800

Let AnthemAZRestaurants.com know if you nominate a local restaurant chef. We’ll post your entries here and help spread the word!

Source

SAUSALITO, CALIF. (May 27, 2010) – America’s premier chefs and restaurants unite to create Dine Out for the Gulf Coast, benefiting the Gulf Coast Oil Spill Fund. From June 10-12, 2010, participating restaurants throughout the United States will set aside a portion of their profits to help those directly affected by the Deepwater Horizon oil spill in the Gulf of Mexico and to support the long-term restoration of the treasured coast.

Participating restaurants will customize their own Dine Out for the Gulf Coast benefit program. Some restaurants will contribute a percentage of total sales for the day and others will donate the sales from specific menu items, while others will offer specialty cocktails with a dollar-value from sales donated to the fund. Many restaurants will highlight Gulf seafood offerings as a way to support the Gulf Coast fishing industry (commercial and charter fisherman), just declared a national fisheries disaster by Commerce Secretary Gary Locke. The New York Times, May 26, 2010.

The short-term goal of The Gulf Coast Oil Spill Fund, administered by the Greater New Orleans Foundation, is to make emergency grants to nonprofit organizations helping the victims of the oil spill. The long-term goal of the fund is to address the long-term economic, environmental, cultural effects of the disaster, and strengthen coastal communities against future environmental catastrophes by investing in solutions. No administrative fees will be charged to the fund: all funds will be re-granted to the communities in need. More information on the fund may be found at: http://www.gnof.org/gulf-coast-oil-spill-fund/disaster-on-the-gulf-coast.

Restaurants participating in the Dine Out for the Gulf Coast benefit include, but are not limited to: Delfina, Hog Island Oyster Bar, Bottega, Maverick, Incanto, Front Porch, RN74, The Slanted Door, Heavens Dog, Bi-Rite Market, Ozuma, Nombe, Boulette’s Larder, Wexler’s, Contigo and Bix, all located in San Francisco; Eldorado Kitchen, Sonoma,Chez Panisse, Berkeley, Calif.; Tra Vigne, St Helena, Calif.; Bottega, Yountville, Calif.; The Pasta Shop, Oakland, Calif.; Chef Jose Andres’ restaurants; Johnny’s Half Shell, Washington, D.C.; Ciudad, Los Angeles; North Pond, Paul Kahn Restaurants, Chicago; Park Kitchen, Portland, Ore.; Rue Dumaine, Dayton, Ohio; Brennan’s of Houston, Café Annie, Mark’s, Houston.

Diners should contact participating restaurants directly for specific details. All Dine Out for the Gulf Coast special offers are subject to availability and vary by participating restaurant.

Chefs and restaurateurs interested in becoming involved or holding future events to support the Gulf Coast Oil Spill Fund, contact Dine Out for the Gulf Coast organizer: Jimmy Galle, owner of Sausalito, Calif. based Gulfish, at 209.969.3893 or gulfishing@gmail.com.

Media Contact: Jimmy Galle, Owner, Gulfish, gulfishing@gmail.com, 209.969.3893

AnthemAZRestaurants.com will be happy to list any participating Arizona restaurants. Please contact us.

Arizona Restaurants

• FnB Restaurant-Scottsdale (6/10-12) — 50% off the Texas Rock Shrimp…yeah that rocks!

Anthem’s new French restaurant at Anthem Crossings (near Fry’s) offers both casual and fine dining in a beautiful setting.

The Casual menu includes starters (such as Fried Calamari Provencal, Marinated Chicken Skewers and Scargot Aja Cafe Provence), soups, salads (such as Avocado Stuffed Chicken served on a bed of Romaine Lettuce, Roasted Almonds, Hard Boiled Eggs with Creamy Basil Dressing, and Salmon Arugula Salad – Grilled Salmon served on a bed of baby Arugula, Chaved Fennel, Pears, Red Onions, Candied Pecans, and Tossed in Lemon Herb Vinaigrette), sandwiches and entrees (such as B B Q Pork Sandwich – Slow Roasted B.B.Q Pork served with a fennel Slaw, Raspberry Mayo and French Fries, French Dip – Shaved Prime of Beef and melted Gruyere Cheese on French Baguette, Served with Au jus, Hors Reddish Sauce and Pommes Frites, Bistro Burger – 1/4 lbs Charbroiled Ground Sirloin, Topped with Bacon, Swiss cheese, Tomato, Romaine Leaf Served with French Fries). See menu.

The fine dining entrees include Bistro’s Vegetarian Platter, Dover Sole Meuniere, Grouper Nicoise, Potato Encrusted Salmon, Bouillabaisse de Provence, Crevette Provencale, Chef’s Specialty (Medallion of Beef Tenderloin, Jumbo Shrimp sauteed in Truffle Oil, Shallots, Roasted Garlic, Portabella Mushrooms, served with Cognac Sauce, Accompanied by Potato, Puree, and Asparagus), Fruits de Mer aise Gratin, Petit Poussins Crapodine, Supreme de Volaille Basquaise, Coq au Vin, Canard a l’Orange, Porc MaFacon, Le Veau Oscar, Le Cote de Veau, Mixed Grill, Jarret d’Agneau, Steak au Poivre, and Bœuf Bourguignon. See menu.

New Anthem specialty wine and beer restaurant

Open Tuesday through Sunday evenings at 5 p.m.

Fun, quirky place to hang out and enjoy your brew! “You do not hate coffee. You hate bad coffee. Go to Leo’s Coffeehouse. Our coffee is delicious.”

Local music, open mic events

***Currently closed

If you’re looking to delight your taste buds, come to Dara Thai Cafe. Owned and operated by a Thai couple, this Anthem local favorite offers traditional Thai food as well as creative dishes such as the Arizona Heatwave and Hawaiian Delight. It’s your choice for pepper heat to be blazin’ hot, middle-of-the-road warm or easy-on-your-mouth mild. Non-spicy dishes are also available.

Come in and enjoy the popular Pad Thai noodles, Panang curry soup, Vegetarian dishes, and other freshly prepared Thai cuisine from The Land of Smiles.

Lunch selections feature tasty dishes including Ginger With Meat, Spicy Cashew Nut, Tropical Heatwave, Chicken Noodles, Seafood With Garlic, Spicy Tofu, and Noodles Plates.

For dinner, succumb to an incredible array of appetizers, salads, soups, curries, rice, noodles, seafood, and specialty entrees such as Thai Barbeque Chicken, Evil Jungle Princess, Pad Prio Wan, Orange Chicken, Spicy Snow Pea and Crispy Shrimp.

Thai food never tasted this good!

LUNCH SELECTION

ENTREES (*=Spicy)

Your choice of chicken, beef, or tofu. Add $ 2.00 for shrimp or squid.

A. GINGER WITH MEAT–
Sauteed fresh ginger with onions, bell peppers, carrots and mushrooms, 6.50

*B. SPICY CASHEW NUT–
Freshly chopped celery, mushrooms, onions, and cashews nut in a special Thai chili sauce, 6.50

C. VEGETABLE MEDLEY–
Sauteed medley of fresh, tender vegetable in a light oyster sauce, 6.50

*D. ARIZONA HEATWAVE–
Spicy red curry with a mixture of fresh vegetables in a coconut cream sauce, 6.50

*E. TROPICAL HEATWAVE–
Spicy green curry with carrots, bell peppers, and bamboo shoots in a coconut cream sauce, 6.50

*F. GARLIC WITH MEAT–
Your choice of meat, sauteed in garlic, white peppers, snow peas, onions,and broccoli, 6.50

G. SWEET AND SOUR–
Sauteed cucumbers, tomatoes, onions, bell peppers, carrots,and pineapple in a sweet and sour sauce, 6.50

*H. PANANG–
Spicy red curry with carrots, bell peppers, and mint leaves in a coconut cream sauce, 6.50

*I. GAENG KARI–
Spicy yellow curry with chicken, potatoes, onions, carrots, and bell peppers in a coconut cream sauce, 6.50

*J. KAO PAD KARI–
Authentic spicy Thai fried-rice with chicken or beef, snow pea, onions and yellow curry paste, 6.50

T. BEEF WITH BROCCOLI–
Sauteed beef and broccoli in brown sauce, 6.50

V. HAWAIIAN DELIGHT–
Beef sauteed with pineapple, bell peppers, onions, and carrots, 6.50

NOODLE DISH

K. PAD THAI–
Classic Thai noodles with chicken, egg, bean sprouts, and crushed peanuts in a sweet and sour sauce, 6.50

M. TRANSPARENT NOODLES–
Stir-fried transparent noodles with a mixture of fresh vegetable and egg, 6.50

N. CHICKEN NOODLES–
Stir-fried flat noodles with chicken, egg, bean sprout, and crushed peanuts on a bed of lettuce, 6.50

SEAFOOD DISHES

*O. SEAFOOD WITH GARLIC
Choose shrimp or squid sauteed in garlic, white pepper,snow peas, onions and broccoli, 8.75

*P. CRISPY SHRIMP WITH CURRY–
Tempura buttered shrimp served with red curry and mixed vegetables, 8.75

*Q. SPICY CRISPY FISH–
Lightly buttered fish served with fresh vegetables in a hot,sweet Thai chili sauce, 8.75

R. SEAFOOD WITH GINGER–
A medley of fish, shrimp, squid and scallops sauteed with vegetable and fresh ginger, 8.75

VEGETARIAN DISHES
*S2. SPICY TOFU–
Steamed tofu with bamboo shoots, bell peppers, carrots, onions,and mint leaves in a spicy chili sauce, 6.50

*S3. TOFU RHAD PRIK–
Deep-fried tofu covered with red curry, mushrooms, bamboo shoots, onions and bell peppers, 6.50

S6. SWEET AND SOUR TOFU–
Deep-fried tofu topped with tomatoes, cucumbers, onions, carrots, bell peppers, and pineapple in a sweet and sour sauce, 6.50

S7. FRIED RICE–
Fried rice with mixed vegetables and egg, 6.50

S8. NOODLES PLATES–
Pan-fried flat noodles with a medley of fresh vegetables, 6.50

DINNER

APPETIZERS
1. VEGGIE ROLLS
Three egg rolls filled with transparent noodles, carrot, and cabbage, 3.50

2. CRAB WONTONS, 4.95

4. SATAY
Four chicken slices marinated in yellow curry powder, barbequed on bamboo skewers served with peanut sauce, cucumber dip, and toast points, 6.95

5. CRISPY TOFU
Deep-fried soft tofu wedges served with a crunchy peanut sweet & sour sauce, 4.95

6. NUM TOFU
Fried tofu, chili, fresh ginger, onions, peanuts, and lime juice served on a bed of lettuce, 6.95

8. GOLDEN BANANA
Banana slices dipped in tempura butter, deep-fried to golden brown and served with honey dip, 4.95

10. SAMPLE PLATE (for two)
Consists of veggie rolls, satay, and crab wonton served with peanut sauce, sweet & sour and cucumber dip, 7.95

13. THAI NUGGETS
White chicken meat nuggets served with peanut sauce, 5.95

14. LARB
Ground beef or chicken spiced with mint, chili, lime juice, and red onions served with fresh cabbage, 7.95

SALADS
11. GRILLED BEEF
Sliced beef, marinated in a zesty sauce and grilled to perfection, Romaine lettuce served with a special spicy sauce, 7.95

20. SMALL GREEN SALAD W/ PEANUT DRESSING, 3.50

21. YUM YAI
Thai salad with chicken, shrimp, cucumber, carrots, celery and lettuce with a lime dressing, 7.95

29. PRA RHAM
Steamed shrimp, chicken and beef on a bed of fresh spinach topped with bangkok peanut sauce and snow peas, 8.95

SOUP
22. KEOW NUM
Wonton soup with chicken and lettuce, 8.95

23. TOM YOM GAI/ GOONG
Hot & sour soup with lemon grass, fresh sliced mushrooms and chicken (or shrimp-add $2), 8.95

24. TOM KA GAI
Hot & sour soup made with chicken, thai herb, lemon grass, lime and fresh sliced mushrooms in coconut milk broth, 8.95

26. TOM YUM ROUM MIT
Hot & sour vegetable soup with fresh lemon grass, 8.95

27. WOON SEN SOUP
Transparent noodles with chicken, napa cabbage, carrot, mushrooms, scallions and cilantro, 8.95

ENTREES
37. THAI SUKI
Stir-fried shrimp, beef, chicken, squid, transparent noodles, vegetables and egg with a mild flavorful sauce, 9.95

38. THAI BARBEQUE CHICKEN
Marinated with Thai spices and coconut milk served with a hot sweet & sour sauce, 9.95

39. EVIL JUNGLE PRINCESS
Chicken stir-fried in coconut milk, lemon grass, straw mushrooms, and special Thai spices. The secret may be revealed tonight, 9.95

45. PAD PRIO WAN (CHICKEN, BEEF OR TOFU)
Sweet & sour with cucumbers, tomatoes, onions, bell peppers, carrots and pineapple, 9.50

46. PAD KA NA (CHICKEN, BEEF OR TOFU)
Sauteed broccoli in oyster sauce, 9.50

47. ORANGE CHICKEN
Deep-fried chicken white meat serve with an orange sauce, 9.95

48. PAD KING SOD (CHICKEN, BEEF OR TOFU)
Sauteed fresh ginger, onions, bell peppers, carrots and mushrooms, 9.50

49. PAD NAU MAI (CHICKEN, BEEF OR TOFU)
Sauteed bamboo shoots, carrots, baby corn, snow peas onions and mushrooms, 9.50

51. PAD GRATIEM PRIK THAI (CHICKEN, BEEF OR TOFU)
A mixture of fresh garlic and white pepper with a special blend of Thai seasoning served on a bed of lettuce, 9.95

52. HAWAIIAN DELIGHT
Sauteed beef, bell peppers, onions, carrots and pineapple, 9.50

53. SPICY SNOW PEA (CHICKEN, BEEF OR TOFU)
Sauteed snow peas, onions, carrots, mushrooms, chili and crispy garlic, 9.50

56. PAD BAI KAPROW (CHICKEN, BEEF OR TOFU)
Sauteed mint leaves, fresh chili, onions, bell peppers and garlic, 9.95

CURRIES
57. PANANG
Beef or chicken curry with carrots and bell peppers in a coconut milk sauce with mint leaves, 9.95

58. GAENG KEAO WAN
Beef or chicken curry made with green curry paste, bell peppers, carrots, bamboo shoots and green beans in a coconut milk sauce, 9.95

60. GAENG KARI
Chicken curry made with potatoes, onions, carrots, bell pepers, and yellow curry paste in a coconut milk sauce, 9.95

61. PAD PRIK GAENG
Red curry made with beef, chicken or tofu, bell peppers and onions topped with coconut cream, 9.95

63. PAD GAENG PA
Red curry with beef, chicken or tofu, bamboo shoots, green bean and broccoli, 9.95

68. GAENG GAI PHUKET
Chicken, pineapple, tomatoes, spinach and broccoli in a red curry coconut sauce, 9.95

33. THREE KINGS CURRY
Shrimp, squid, scallops, peanuts, potatoes and spinach in a red curry peanut and coconut milk sauce, 13.95

All item listed above with shrimp for $2 extra.

RICE
64. KAO PAD
Chicken or beef (shrimp and $2) fried-rice with onions, tomatoes and egg, 8.50

66. KAO PAD KARI
Authentic spicy Thai fried-rice with chicken or beef, snow pea, onions and yellow curry paste, 8.50

67. KAO PAD SUPPAROD
Exotic fried-rice with chicken, shrimp, pineapple, onions, egg and cashews, 9.95

NOODLES
69. PAD THAI
Thai classic noodles with chicken, egg, bean sprouts and a sweet & sour sauce topped with ground roasted peanuts, 8.50

71. PAD SE LEW
Stir-fried flat noodles, broccoli and egg with black soy sauce. Your choice of chicken or beef (shrimp add $2), 8.50

72. CHICKEN NOODLES
Flat noodles stir-fried with chicken, egg, bean sprouts and topped with crushed peanuts on a bed of lettuce, 8.50

73. PAD WOON SEN
Transparent noodles stir-fried with chicken or beef,egg and vegetables, 8.50

All item listed above with shrimp for $2 extra.

SEAFOOD
34. CRISPY SHRIMP (recommended)
Tempura buttered shrimp served with sweet&sour garlic sauce, 13.95

35. SPICY CRISPY PLA
A fillet of freshwater fish dusted in light tempura and deep fried, served in sweet & sour garlic sauce on a bed of shredded cabbage, 13.95

75. PLA BRIO WAN
Crispy fish covered with light sweet & sour sauce, ginger, onion, bell peppers, bamboo shoots, mushroom, carrot and pineapple, 13.95

76. PLA RAD PRIK
Crispy fish covered with red curry, mushroom, bamboo shoots, onions, bell peppers and carrot, 13.95

77. GOONG GARTIEM PRIK THAI
Shrimp sauteed in crispy garlic, white pepper, snow pea, onions and broccoli, 13.95

79. GOONG TOD LARD PRIK
Red curry, onions, bamboo shoot, mushroom, bell pepper and carrot topped with crispy shrimp, 13.95

81. SEAFOOD COMBINATION WITH GINGER
Fresh fish, shrimp, scallops and squid with fresh ginger, onions, bell peppers and mushrooms in a light soy sauce, 13.95

82. SPICY SEAFOOD COMBINATION
Fish, shrimp, scallops and squid with fresh lemon grass, onions, bell peppers, mushrooms, and ginger in red curry coconut sauce, 13.95

VEGETARIAN
101. SWEET & SOUR TOFU
Tempura tofu topped with sauteed fresh cucumbers, tomatoes, onions, bell peppers and pineapple in a sweet & sour sauce, 9.95

103. SPICY TOFU
Steamed tofu, bamboo shoot, bell peppers, carrots, onions and mint leaves in a spicy garlic sauce, 9.50

104. TOFU RHAD PRIK
Fried tofu covered with red curry, mushrooms, bamboo shoots, onions, bell peppers and carrot, 9.50

105. GARLIC TOFU
Fried tofu with mushrooms, onions and scallion in a crispy garlic and white pepper sauce, 9.50

106. SPICY CASHEW NUT TOFU
Fresh chopped celery, mushrooms, green onions, cashew nuts and deep-fried tofu in a special Thai chili sauce, 9.95

108. JUNGLE TOFU
Fried tofu in coconut milk, fresh lemon grass and straw mushrooms in Thai spices, 9.95

109. GAENG PED TOFU
Fried tofu sauteed in red curry and coconut milk sauce with tomatoes, pineapple and spinach, 9.95

110. BANGKOK TOFU
Fried tofu, peanuts, potatoes and spinach in a red curry peanut and coconut milk sauce, 9.95

141. PAD GAENG PA
Sauteed red curry with mixed vegetables, 9.50

142. ARIZONA HEATWAVE
Fried tofu and vegetable medley in a red curry coconut sauce, 9.95

143. PAD ROUM MIT
Sauteed medley of fresh tender vegetable in a brown sauce, 9.50

Taco Del Mar is the fresh, fast and fun alternative to traditional Mexican food, serving mondo burritos and ripping fish tacos with a friendly, relaxed Baja style. Food is made to order with the freshest, healthiest ingredients, just the way you want them.

Whether it’s a mondo burrito, rippin’ fish tacos, nachos, enchiladas or any other item, Taco Del Mar guarantees the quality, freshness and taste of every item we serve. When you’re happy and full, we’re happy and satisfied—it’s the TDM way!

Pretzels galore, including Auntie Anne’s Pretzel wrapped around a Nathan’s Famous® hot dog