26 June 8th–June 14th, 2023 phoenixnewtimes.com phoenix new Times | music | cafe | film | culTuRe | NighT+Day | feaTuRe | NeWs | OPiNiON | feeDBacK | cONTeNTs | Questions? Feedback? Email me at [email protected] • Follow me on RATING (out of 5 McFly’s) HigH tecH and HigH class: 2022 grand cHerokee 4Xe summit 4X4 2022 grand cHerokee 4Xe summit 4X4 W elcome world! Enter the 2022 Grand Cherokee 4xe. As Jeep continues to push towards electrifying their top selling models, they utilized the same plug- in hybrid powertrain as the Jeep Wrangler 4xe for the Grand Cherokee. And I have to say, the more true plug-in hybrid style vehicles are phenomenal and much more appealing to many consumers. The main propulsion element is the turbocharged 2.0-liter 4-cylinder engine. The system also has two electric elements, a liquid- cooled motor-generator that takes the place of the alternator and another electric motor that replaces the torque converter in the transmission. Wild! All in, the system offers 375 horsepower and 470 pound- feet of torque. Performance on road and off road is no issue for the 4XE. Looks wise, the Grand Cherokee still offers a glimpse of the glory days in the mid 2010’s. The front end isn’t as pointy as years past so that is a positive. The cabin and interior are designed well, offer all the technology you could want, and give you all the room you’d need to haul the family or the camping gear. Priced at $69,820 for the Summit trim, the 2022 Grand Cherokee 4XE should be a high priority for you to check out! Pick-Up: Handling: Comfort: Passenger Comfort: Safety & Security: Sound System: Access to Controls: Bells & Whistles: Overall: Looks: Month XX–Month XX, 2014 phoenixnewtimes.com PHOENIX NEW TIMES | MUSIC | CAFE | FILM | CULTURE | NIGHT+DAY | FEATURE | NEWS | OPINION | FEEDBACK | CONTENTS | Bar Bites This Chandler spot levels up bar food, but there’s one dish you can’t miss. BY TIRION BOAN T he Brickyard Downtown is first and foremost a cocktail bar. Sure, there’s a great wine selec- tion and some local beers on tap, but the cocktails are excep- tional, made with big-city-skill right in the heart of historic downtown Chandler. And while the drinks deserve a write-up of their own, visitors to this brick-walled bar would be mistaken to miss the food. Sections of the menu are labeled sharing plates, tapas and bar snacks, meaning only that these dishes are perfect for splitting between friends. They are by no means small, and they certainly stretch the term “bar snack” to the upper limits of its definition. These elevated morsels are marvelous, perhaps none more so than the lamb chimichangas. The description of this dish simply lists the ingredients: quinoa, tapenade, garbanzo bean, tzatziki and pickled red onion. But these seemingly simple elements come together to create a dish that goes well beyond the sum of its parts. The light, fluffy tzatziki has all the flavors of its thick and creamy namesake, but this light green version is instead whipped into a sort of foam that melts into the lamb when dipped or spread. The pickled red onions also take a new format, and instead of slivers or slices, are reduced into a sticky, pink-hued syrup that adds a bright and acidic bite to the rich tzatziki and lamb. The mini chimis, which play like spring rolls, have a golden brown shell that encases a rich mixture of ground lamb, quinoa, and fresh herbs. All of this sits atop a bead of microgreens for an elegant finish. The chimis are sliced in half on a diag- onal, exposing the meaty interior and begging to be spread with the flavor- packed foam. Six slices make up an order, that while perfect for sharing, may leave you battling over the last bite. The high quality of the offerings is reflected in their pricing. Don’t expect your typical bar snack bill. However, during happy hour, which runs from 3 to 6 p.m., outstanding bites such as the succulent pork belly skewers and comically named Mini Bricks or sliders are discounted for a steal, at $9 and $12 respectively. But despite the high level of execution in both food and drinks, The Brickyard doesn’t take itself too seriously. The drinks menu, called the “Level Up Cocktail Book” has a video game theme and is delivered to the table inside a plastic DVD case. The contrast between elevated and casual is reflected throughout the space, a bright and airy room decorated with plants and nods to its historic past. The brick building was the original home of the Chandler Arizonan, a newspaper that published its first issue in 1912 before it was later bought by the East Valley Tribune, which still operates today. The contrast is also present in the crowd, especially during happy hour. Well-dressed couples line the bar, grab- bing a cocktail before venturing to one of the other nearby restaurants for dinner. Groups of friends that have been shop- ping around downtown all day stop in for a snack and a beer in their shorts and sneakers. This spot can be fun and casual or romantic and ready for date night. The fun atmosphere is cemented by the menu, designed for sharing, that keeps everyone engaged. It only takes one bite for groups to quickly realize they’re in for a treat. And if you are stopping in for just one bite before heading elsewhere, let it be the lamb chimichangas. The Brickyard Downtown 85 W. Boston St., Chandler 480-963-1373 ▼ Chow Tirion Boan The delicious lamb chimichangas are worth trying.