Page 44 – North Central News, February 2013

FOOD FOR THOUGHT

Café ChatHB Hanratty’s is a hipneighborhood dive barBy Patty Talahongva

Don’t expect anything fancy––HBHanratty’s at 537 E. Camelback Roadis about as local as you can get for aplace that comes with a 30-year history.Newcomers will discover the strongdrinks served here and old timers willflock to the place when an Ohio Stategame is playing.

Diane Quan and Steve Dragovichwere regular patrons of the place beforethey became the owners. They livedand worked in the area at high-endrestaurants such as Fleming’s andRuth’s Chris Steakhouse but enjoyedthe vibe at Hanratty’s.

So in 2009, Quan approached theowners about taking over the pub and adeal was made. But it was a bit of anadjustment for the two who were usedto white table clothes and swanky digs.Quan laughs, “Well it took a little get-ting used to. In the beginning we werethinking, ‘What did we get ourselvesinto?’ But it’s worked out pretty well.”

They made a few changes such astaking out the carpet (remember, it wasbuilt in the late 1970s) and putting ina small kitchen to serve a few fooditems. The iconic yellow sign that fea-tured the name plus the image of acowboy with a handlebar mustache andgoatee fell down last year. The new signis red and only sports the name.

Those small changes haven’t affect-ed the tradition of Ohio State fansappropriating the bar during theirgames. “It’s packed,” says Quan, addingthat the previous owners told her itstarted way back before the games weretelevised. The local alumni would gath-er at Hanratty’s then call the father ofan alum in Ohio who would hold thephone up to the radio so the fans inPhoenix could listen to the game onspeakerphone.

“We'll open the bar early,” says Quanof those game days. “Sometimes it can benine in the morning.” The alumni asso-ciation even sets up a booth where fanscan purchase Ohio State swag.

“Sometimes on big games you’llhave 100 Ohio State fans here,” shesays. Her business partner, Dragovich,is from Ohio, so these days are espe-cially fun for him.

A perusal of some online sites willtell you HB Hanratty’s is a “Western”place, an English pub, a tavern, or abiker bar. It’s none of those, says AngelaMuniz, the marketing director for theeatery.

Some folks call it a dive bar. That’smore accurate, admits Muniz with achuckle. “Oh yeah, I would say we’re adive bar. I think people expect dive barsto have some culture and history,” shesays. “They may not be fancy but they’redefinitely known for their drinks.”

A little bit of fancy comes in theform of the Tiny Tinis, which Quanadded to the menu. It’s a 4-ounce mar-

Steve Dragovich and Diane Quan took over HB Hanratty’s in 2009, changing some thingssuch as adding a prep kitchen and nosh menu, but not touching some traditions, such asbroadcasting Ohio State games for local fans (submitted photo).

North Central News, February 2013 – Page 45www.northcentralnews.net

FOOD FOR THOUGHT

tini for $4. “The martini originallystarted as a small drink so it would staycold while you drink it,” Munizexplains.

Hanratty’s offers the ClassicMartini, a Washington Appletini and aCosmopolitan in a “tinier” format.They’re a big hit, says Quan. “Theprice point is a little bit different, so itseemed to work out,” as patrons can trya martini and stay within their budget.

The bar also includes some localbeers, such Sun Up IPA and SleepyDog Red Rover, as well as the not-so-local Magic Hat #9. “It’s a really lightlager,” says Muniz, “and it has a cultfollowing.” The beer is from Vermontand is on tap.

“Beer week (Feb. 16-23) would be agood time to check us out,” she sug-gests. On Tuesday, Feb. 19, HBHanratty’s teams up with Old Dixie’sFood Truck to offer Arizona beers andcomfort food for $25. You can RSVPon the restaurant’s Facebook page toensure your space at the event. For therest of the week Hanratty’s will featureArizona beers for $3 each.

And since a prep kitchen was addeda short nosh menu also is available,including a warm pretzel; chips, salsaand cheese; taquitos; mozzarella sticks;pepperoni pizza bread; and a pastramiand Swiss on rye sandwich. Or, if youprefer, you’re welcome to bring in yourown food, says Muniz.

“It’s very much a neighborhoodplace,” Muniz says, describing theHappy Hour crowd as a mix of work-ing class and business class, and as theevening progresses the hispters venturein from the neighborhood to shootpool on one of the vintage pool tablesor shoot darts in the back.

If you work at another bar orrestaurant, show your pay stub to get afree drink. If you take in a show at thenearby Torch Theater, show your ticketand get a drink for $1. Cycling patronsare welcome to park their bicycles onthe patio.

A bit of modern technology is thejukebox. If you have an app for TouchTune you can program songs to playfrom your phone or you can walk overand insert the proper amount of coin.This year a mural will be painted onthe eastern side of the building. Callsfor artists will be posted on theFacebook page, HB Hanratty’s Pub.HB Hanratty’s is open from 4 p.m. to 2a.m. daily. For more information, call602-274-3067.

Dining BriefsHalf-price cocktailsoffered all week long

Arizona Cocktail Week is set forFeb. 16-22 and during that time drinkspecials will be abundant throughoutPhoenix and the Valley.

The drink specials can be redeemedby wearing a special AZCW wristband,available for $10. Proceeds from thewristbands will benefit Careers throughCulinary Arts Program (C-CAP)Arizona. C-CAP is a nonprofit organi-zation whose mission is to promote andprovide career opportunities in thefoodservice industry for underservedyouth through culinary arts educationand employment.

Once the wristband is purchased,imbibers can receive half-priced drinksat participating restaurants and bars, allweek long, including local hot spotsWindsor, Texaz Grill, Bar Crudo,Central Bistro and Shady’s. The wrist-band also will give Yelpers access todining specials and exclusive taxi dealsto ensure everyone gets home safely. In

please see COCKTAILS on page 46

Named as one of thebest 80 restaurants

in the Valleyby Phoenix Magazine!

Page 46 – North Central News, February 2013 www.northcentralnews.net

FOOD FOR THOUGHT

Tavern and Eatery

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COCKTAILS continued from page 45

addition, wristband wearers can receiveRACK alerts (Random Acts of CocktailKindness) that will be sent out viasocial media and e-mail, which willinform imbibers about pop-up eventsand special giveaways.

Wristbands can be purchased onlineat www.arizonacocktailweek.com andpicked up at locations around Arizona.See the webiste for pick-up locations.

Swiss-made chocolatesfound in Sunnyslope

Those who long for the velvetysmoothness and rich creaminess ofhandmade Swiss chocolates but can’tafford the airfare across the ocean cantake heart–those rich delights can befound in Sunnyslope, and just in timefor Valentine’s Day.

The Baker’s Daughter, a decadentdessert shop, operates next door toKarl’s Bakery, 8847 N. 7th Ave. Andwhy shouldn’t it? Karl Boerner’s daugh-ter, Christine, is the chocolatier extra-ordinaire at the helm, having grown upin her family’s bakery.

Karl himself is Swiss but was bornin Germany and received his training asa pastry chef in Cologne. He studiedchocolate in Switzerland and also is achocolatier. Like her father, Christinealso trained in Switzerland for threeyears, graduating at the top of her class.

All the raw chocolate at The Baker’sDaughter comes from Switzerland,using only fair trade beans. Christineuses no coating chocolate, just the pureproduct, to create her gateaux and 46different truffles, whose molds andshells are handmade before they arefilled with different flavors of ganache.

Other shop selections include short-breads, cookies, cupcakes, and the cus-tomer favorite caramel-sea salt truffle.Pre-made gift boxes are available startingat $10.75 and up and customers also cancreate their own gift boxes.

The chocolate store offers a quaintsit-down area, where customers canenjoy their treats along with a hotcocoa, cappuccino, latte, macchiato orespresso smoothie.

Christine offers private chocolatemaking classes and private wine andchocolate pairing receptions. For more

North Central News, February 2013 – Page 47www.northcentralnews.net

FOOD FOR THOUGHT

bring in this ad for

50% OFF your ZookzNow through the end of February

**Open Sunday through Friday For Breakfast and Lunch**

please see ANNIVERSARY on page 48

information about classes or specialorders for Valentine’s Day, call 602-997-7849 or e-mail bakers_daughter@q.com

Olive mill celebratesannual pressings

Queen Creek Olive Mill and itsretail store and restaurant at theBiltmore Fashion Park celebrate theirannual Olio Nuovo, “Festival of theNew Oil,” through Sunday, Feb. 17.

The annual festival marks thearrival of the new oil that recently waspressed at the Olive Mill and the tradi-tion is celebrated with food, wine, livemusic and much more.

In addition, Private Press EVOOswill be available for a limited time. Thisexclusive line is created by the OliveMill’s owner and Master Blender, PerryRea, and features a similar blend ofolive varieties pressed at different stagesof ripeness to create three distinctly dif-ferent flavor profiles of extra virginolive oil, named Arcangelo, Franciscanand Bianca. They are available for alimited time at the Oils & Olives mar-ketplace inside the Biltmore’s UNIONshopping area.

Throughout the festival, there willbe daily in-store retail deals. And theTrattoria del Piero restaurant, alsoinside UNION, will offer daily break-fast and lunch specials.

For more information, call therestaurant at 602-957-5354 or the storeat 602-955-8400, or go online towww.QueenCreekOliveMill.com.

Thirteenorth markstwo years of great food

With a little bit of luck and a lot ofhard work and good grub, Thirteenorthhas reached another milestone—its sec-ond anniversary. Part of its success canbe attributed to a solid menu that staysfresh with the occasional addition ofnew nosh selections.

Most recently, the menu has beenspiffed up to include fish tacos; aCalifornia turkey burger; a turkey clubsandwich; savory green chili chickenmac and cheese; a chef ’s salad, and acobb salad.

Diners will still find $13 bottles ofselect wine available from open to closeon Mondays and Tuesdays. And on the

BUSINESS DIRECTORY

www.northcentralnews.netPage 48 – North Central News, February 2013

13th day of every month, the restau-rant continues to offer enticing foodand drink specials. Be sure to friendThirteenorth on Facebook (keywords“Thirteen North Grille”) for detailsand updates. Plus, every Saturday andSunday you can sink your teeth intothe $5 burger special–an 8-ouncegourmet ground chuck patty withhouse-made chips.

Thirteenorth is open seven days aweek for lunch and dinner, and has afull bar with a nice selection of finewines and craft beers. It is located at1301 E. Northern Ave. For more infor-mation, call 602-795-1397 or visitwww.thirteenorthgrille.com.

Creative eatery servesup breakfast, lunch

What do you get when you mix freshingredients with savory sauces and cookthem in a warm, saucer-like bread pock-et? The answer is a Zookz sandwich.

Carole Meyer, owner of Zookzlocated at 4750 N. Central Ave., hasperfected the “pocket” sandwiches sheate as a child growing up in NorthAfrica. “People are really craving fresh,healthy meals they can get on the go,”said Meyer. “Zookz are prepared quick-ly to cater to the fast-paced world inwhich we live.”

Patrons can grab one of Meyer’ssavory sandwiches for breakfast orlunch within minutes for either dine-inor carry out. Concoctions include the

No. 44, a two-egg frittata with bacon,ham, feta, parmesan, roasted red pep-pers and fresh basil for $4.25, and theNo. 20, with sliced turkey, crisp bacon,fresh avocado, tomatoes, shreddedcheddar and sweet heat mustard saucefor $5.95, served with a side salad ofthe day.

For those working on their NewYear’s resolutions, Zookz offers fourdifferent salads including a sweet kalesalad. The sandwich shop also has non-meat sandwiches for vegetarians.

Zookz is open for breakfast andlunch Monday-Friday from 7 a.m.-3:30 p.m. and on Sunday from 10a.m.-3 p.m. Closed Saturdays. Formore information, call 602-279-0906or visit www.zookzsandwiches.com.

Urban Cookies hasbreakfast goodies

Urban Cookies Bakeshop, 4711 N.7th St., will open early starting Feb. 1 tooffer morning pastries. Ten new itemswill be added to its expanding menu.

Selections will include a dairy-freemuffin, scones, croissants, pumpkinbread, vegan banana bread and a signa-ture Morning Bun, created with a but-tery croissant dough and an orange cin-namon sugar filling. Pastries range inprice from $2.50 to $3.25.

The shop will open at 7:30 a.m.weekdays and 8 a.m. weekends. Formore information, including detailsabout the new morning menu, visitwww.urbancookies.com or call 602-451-4335.

For local restaurant listings, visit our Dining Guide at www.northcentralnews.net

FOOD FOR THOUGHT

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ANNIVERSARY continued from page 47