If the name alone doesn’t draw you in … Cowboy Ciao … the 3,200 different types of wine certainly will. This eccentric eatery in Old Town is best described as “The Addams Family meets an Old West Bordello” (their words, not mine), but it’s well worth the pit stop – especially if you’re thirsty.

 

You can purchase wine by the glass, bottle or flight (three 3-ounce pours), but even before my first sip, I was transfixed by the cleverly worded menu. On any particular visit, you can find out “How Merlot Can You Go?” and visit “New World Wonders” or take a “Tour de France.” The aforementioned flights are creatively categorized by their places of origin or type of grapes. Some have “Latin Roots,” while others are more movie in nature: “Wizard of Oz” (Australian Rieslings), for example, has even spun off a wine flight sequel: “Wizard of Oz Two.”

 

It’s no surprise that the National Restaurant Association has recognized Cowboy Ciao as the Most Innovative Wine List in America, and it has been the recipient of the Wine Spectator Award of Excellence 13 years running. If you’re looking for a laid-back, comfortable type of joint, Cowboy Ciao is a great place for a glass of vino and some grub. The menu is Modern American with a Southwestern influence.

Oh, and when you’re there, you have to try the Nikolashka Shot. It’s an owner favorite, and while it may seem a little strange going down along with the steps it takes to get there, there’s a reason it’s been around for 30 years.

 

480.946.3111, www.cowboyciao.com

 

This Dine Me is specifically for all of you “comfy-in-my-five-mile-radius, only-eat-close-to-home” readers. Get out of your comfort zone and hit south Scottsdale’s Avalon!

This oasis on East McDowell Road is self-described as “an upscale, eclectic culinary adventure of Contemporary American Coastal Cuisine.” The contemporary decor provides an unexpected ambiance for this off-the-beaten-path dining delight. I was particularly fixed on the beaded curtains (strings of crystals from floor to ceiling), the enchanting waitress (Crystal) and the lick-your-plate-clean cuisine. It’s also worth mentioning that the extensive wine list and specialty drink menu are second to none. But let’s get right to the food.

 

To start, we ravaged the Warm Brie “En Croute” and the Tuscan Bread Salad (with buttery sourdough croutons to die for). I moved seamlessly into the Seared Maine Diver Scallops. Three huge, mouthwatering scallops, each atop its own flavorful base: mascarpone cream corn; saffron pearls (not even sure what those are but inhaled them); and white bean pancetta ragout. It was the Pan Roasted Alaskan Halibut for my date. He’s finicky, but the fingerling potatoes, mango salpicon and carrot ginger puree were gone in no time. Both plates were the perfect combination of flavors and just enough to leave us comfortably full (with a teensy bit of room for the banana bread pudding).

 

Executive Chef Travis Watson is as talented as they come. And I like his philosophy: He cooks deliberately. If your dish tastes better with cracked pepper on it, it comes to you with cracked pepper. He also adjusts the menu for seasons and utilizes local and organic foods whenever possible.

 

As our server Crystal said on more than one occasion, “You’re awfully quiet, so something must be good.” “Good” was an understatement. My advice: Add Avalon to your list of restaurant regulars. Their summer menu awaits.

 

480.656.0010, www.avalonscottsdale.com