Course from p 20 power may operate on even tighter margins than usual or switch to cheaper operating models that require less staff such as offering takeout only, the professor estimated. Chucri confirmed some of Turner’s predictions. “To-go has a whole new meaning now. Those numbers are taking off in a large way. The fast-casual industry is booming because of it, even if a drive-thru is not associated with it,” he said. As for local restaurants during Restaurant Week and beyond? “We still need people to come out and support,” Jones said. “Support small busi- nesses, especially those who made it through the terrifying portion of the pandemic. We are still dealing with that. None of our numbers are back to what they were before.” So this year, while staffing up for the event may be daunting for restaurant owners, the event could bring a much- needed financial boost. In Phoenix, people who might ordinarily order takeout are looking forward to returning to their Tufts University Dr. Sergio Turner sees several challenges to the traditional restaurant business. favorite local spots for Restaurant Week. “Not every dish keeps when you order takeout,” said Lexie King, a regular attendee of the biannual event. “I like the experience of a sit-down dinner during Restaurant Week.” ADERO Plates from p 20 chicken pasta and for dessert, share a bourbon bread pudding with vanilla ice cream. DOLCE VITA 5251 East Brown Road, #103, Mesa 480-218-0225 gelatodolcevita.com Mesa’s Dolce Vita is so much more than a gelato shop, although they do sell a myriad of flavors. This shop is a restaurant, grocery store, deli, and dessert spot all in one. And for its Arizona Restaurant Week menu, dishes from all areas of the business are on display. For $33 each, customers can try a three- course meal starting with Sicilian arancini, deep fried balls of rice, Sicilian meatballs or sfincione, a pizza with tomato, anchovies, pecorino cheese, and bread crumbs. Next, choose between a meat sauce, cream sauce, or white sauce pasta dish and finish with cannoli or a cup of gelato. 22 The scenic ADERO Scottsdale resort, home of CIELO Scottsdale. CIELO SCOTTSDALE 13225 North Eagle Ridge Drive, Scottsdale 480-333-1880 aderoscottsdale.com/cielo CIELO is the signature restaurant at far northeast Valley resort ADERO Scottsdale. The restaurant, which features indoor seating and a wrap-around terrace, offers sweeping views of the surrounding McDowell Mountains right from its tables. The Restaurant Week menu at CIELO costs $55 per person and includes three courses, each of which offers customers three options. Choose between mushroom arancini with truffle pecorino or whipped ricotta with lavender honey on toasted ciabatta to start. Fill up on bruleed salmon or braised short rib and finish your meal with a classic New York cheesecake or chocolate espresso tart. Wash it all down with a glass of red or white wine or an Aperol spritz to match the sunset. MAY 12TH– MAY 18TH, 2022 PHOENIX NEW TIMES | MUSIC | CAFE | FILM | CULTURE | NIGHT+DAY | FEATURE | NEWS | OPINION | FEEDBACK | CONTENTS | phoenixnewtimes.com
