Roaring Fork

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4800 N Scottsdale Rd, Scottsdale, AZ, USA

Roaring Fork Scottsdale Reviews

hannajax hannajax
63 reviews
Jun 11, 2006
"An American Bistro and Bar," this western but elegant establishment serves up cowboy fare wtih a twist of new mexico and a dash of french savvy for sauces. The decor is typical for the wild west...chandeliers made from the antlers of deer, wood finishes, and a saloon to quench the thirst. They do have an extensive wine list, though I tried one of their mixed drinks, which is something I do at every restaurant I visit.

'Iced Tea' - Bacardi Limon, Lemon & Mint 5.50 'Wrath of McGrath' - A Shiner Bock Beer with a Shot of 100 Proof 9.00 Smirnoff Jalapeno Vodka drizzled over it & a Squeeze of Lime

$7 dollars, and it tasted like a "mojito" with an ounce of iced tea. got a bunch of the mint leaves stuck between my teeth.

For an appetizer I tried the Cockles and Craw Fish, with a roasted garlic butter sauce with kaffir lime. I would have spent more than the $9.50 just to delight in the sauce again. Truly a phenomenal and unique taste, though there was only a small amount of crawfish, and perhaps five cockles. Well, it is an appetizer, though i can guarantee that once you sample this savory sauce, you will want more.

Second Appetizer was the Kettle of green chile pork, with jack cheese and flour tortillas. Also $9.50, and very delicious, this appetizer is not so overwhelming as to satisfy appetite, but is intense on the taste buds, as it is flavored with a habanero pepper.

The Restraurant offers two seperate menus. TheSaloon menu is available at the bar only, and features less expensive foods from 8.50-12.00. Stew, Steak, Quesadillas, and a "Big Ass Burger" are all found here. I shared a "Big Ass Burger" with my beau, for $10.00, and we couldn't fit it into our mouth.

Though our waitress was slow, and we waited quite some time for our drinks, she was very amiable. When I bit into a wedge of plastic while enjoying the appetizer, the manager came to personally apologize and to offer us complimentary dessert, as well as taking the Crawfish off the bill. Though none of that was necessary, it is always a treat when a restaurant concerns itself in such a way with pleasing its customers.

As for the Restaurant menu, here is the complete menu and photos, taken from the roaring fork website:

Boneless Buttermilk-Fried CHICKEN with ‘Paddy’ Pan Gravy & Mashed Potatoes


Shiner Bock Beer, Texas, N.V. / REAL Texas Dr. Pepper

AHI Seared with Smoked Salt, Chamomile Steamed Vegetables, Chipotle Vinaigrette


Au Bon Climat, Chardonnay, Santa Barbara County, ‘02

PORK Rib Chop, ‘Mellow’ Red Chile Sauce, Baked Squash with Apples


Marietta, Petite Syrah, California, ‘02

SALMON ‘Campfire-Style’, Ginger Vinaigrette, Soy Beans, Tomato


Belle Pente, Pinot Noir, Yam Hill-Carlton District, Oregon, ‘03

DUCK Breast, Onion Jam, Sour Cherry Mustard, Little Cabbages


The Zin, Consentino, American Canyon Zinfandel, Napa, ‘03

HALIBUT Dusted with Dried Tomato...Soft Herbs, Sugar Snaps, Meyer Lemon Sauce


A Fancy Ass White Wine

LAMB Rib Loin, Corn Fritter, Green Beans with Toasted HazelnutsVanilla Lamb Glace & Green Jelly


Cline, “Ancient Vines” Mourvedre, Contra Costa County, ‘03

Almond-Crusted TROUT, VEAL Bacon, Asparagus & Horseradish PotatoesTarragon Sauce


Cartlidge & Brown, Chardonnay, California, ‘03

BEEF Short Rib Braised in “Dr. Pepper” Barbecue Sauce, Chile Cheese Grits


Ballentine, Estate Grown Syrah , Napa, '00

Grilled SHRIMP with Green Rice with HAM


Big Horn Cellars, Chardonnay, Camelback Vineyards, Napa/Carneros, ’03e

BEEF Tenderloin, Whiskey ‘Shellac’, Green Chile Macaroni


Dashe Cellars, Zinfandel, Dry Creek Valley, ‘03

Side Dishes

Mushrooms with Roasted Garlic 5.00
Grilled/Steamed Asparagus 5.00
RIB EYE 35.00
Green Chile Macaroni 5.00
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photo by: Amanda