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Eye Candy: Short Rib with Yukon Gold Potatoes, Glazed Cipollini Onions, Foie Gras, Quail Egg, and Figs

Hilary Deutsch

Hilary Deutsch

September 24, 2015


Photo by Tom Kirkman

From scoop to slice and growler to glass, the Upward Projects restaurants seem to have an answer for Phoenix diners’ every hunger pang. Recently, they quelled diners’ cravings for a sampling of the Southwest when they brought their talents to the Beard House this summer. With a menu full of drool-worthy dishes like ’nduja with burrata and fava beans to corn risotto with Andouille sausage, peas, and some of the largest, sweetest shrimp we’ve ever tasted, we were primed and ready to sample their culinary cornucopia.

One true highlight of the evening was their tender Arizona short rib with creamy Yukon gold potatoes, glazed cipollini onions, and decadent foie gras, all finished with a local quail egg and sweet figs. Nearly as gorgeous as it tasted, the dish was deeply satisfying, luxurious, and had us wondering what desires they’d conquer next.

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by Tom Kirkman.

Hilary Deutsch is editorial assistant at the James Beard Foundation. Find her on Instagram.