Holidays

Monday is Pi Day (3/14), which means OHSO Brewery locations will be holding their annual pairing of 11 pie-inspired beers with 11 pies from Pie Snob starting at 11 a.m. Monday and continuing while supplies last. In downtown Mesa, Cider Corps, normally closed Mondays, will open at 3:14 p.m. to tap three new flavors – Brambleberry Pie, Cherry Peach Pie, and Key Lime Pie. Eight-ounce pours will be $3.14.

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B Gastrobar (Gilbert): Chef Steven Buschtetz’s special three-course menu plus amuse bouche is $75. Items also are available a la carte. See menu.

Cuisine & Wine Bistro (Chandler): Chef Fabrice Buschtetz’s special three-course prix-fixe menu is $70 from 3-7 p.m. Wine pairings are available. See menu.

Final Round Sports Bar & Grill (Tempe): Sunday special is an egg, ham, and cheese croissant with hash browns from 9 a.m.-noon.

Floridino’s Pizza & Pasta (Chandler): $5 mimosas from 11 a.m.-8 p.m. No reservations taken.

The Hungry Monk (Chandler): Special brunch menu from 10 a.m.-2 p.m. See menu.

Morning Kick (Gilbert): Brunch menu of breakfast burritos and bowls from 7 a.m.-1 p.m. See menu.

Peacock Wine Bar (Gilbert): Special menu from noon-4 p.m. Reservations accepted from noon-2. See menu.

SanTan Brewing (Chandler): Special brunch buffet from 8 a.m.-3 p.m. is $25 for adults and $15 for kids 6-12. Regular menu not available until after 3. See menu.

Serrano’s Mexican Restaurants (four locations): Closed Sunday but special Mother’s Day dessert of churro doughnuts (two for $3.99) will be offered Saturday.

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SanTan Brewing in downtown Chanler and Cuisine & Wine Bistro in south Chandler are offering special Easter meals on Sunday, April 4.

SanTan Brewing

SanTan will host an Easter brunch buffet for dine-in and takeout diners from 8 a.m.-3 p.m.:

• Carving station: Smoked chipotle prime rib and CaraMellow glazed ham;
• Breakfast items: Brioche French toast, scrambled eggs, hash browns, sausage links, bacon, and fresh fruit
• Lunch items: Carnitas, chef’s mac and cheese, buttermilk fried chicken strips, chipotle bacon green bean casserole, green chile mashed potatoes, whiskey-glazed carrots, Spanish rice, and Mexi corn;
• Desserts: Cheesecake bites, mini blueberry pies, pineapple blondie bites.

Cost is $25 per person and reservations are recommended. The buffet also is available at SanTan’s Phoenix location.

Cuisine & Wine Bistro

Cuisine & Wine will offer an elegant three-course Easter dinner for dine-in or takeout from 3-7 p.m.:

• Amuse bouche: Sorbet tomato and basil;
• Starter: Lobster and burrata salad or duck pastry au jus;
• Main course: Lamb confit en papillote or pan-seared Chilean sea bass served on asparagus risotto;
• Dessert: Coconut crème brûlée or dark Belgian chocolate mousse in a chocolate Easter basket.

Cost is $70 per person and reservations are recommended. Call 480-275-6700. Takeout orders must be placed by the end of Friday.

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B Gastrobar: Irish stew pie (lamb baked into a flaky pastry crust, $26), Irish soda bread board with smoked salmon ($14), and John Barry cocktails ($10).

Copper & Logs: Traditional corned beef ($17.95), corned beef mac and cheese ($16.95), corned beef pizza ($11.95, $10 during happy hour), and John Barry cocktails ($10).

Cuisine & Wine Bistro: Irish stew ($28), an Irish soda bread board with smoked salmon ($18), Irish coffee ($14), and John Barry cocktails ($10).

Final Round Sports Bar: Corned beef dinner and corned beef sliders.

The Hungry Monk: Corned beef dinner, Left Hand Milk Stout stew, Irish nachos, coned beef sliders, Left Hand Milk Stout pints ($3), Jameson shots ($5), green tea shots ($5), green beers ($3).

Peacock Wine Bar: Green & Gold Prosecco, St. Paddy 75 (an Irish twist on Russian 75), Green Peacock boards, green fondie.

SanTan Brewing: Corned beef and cabbage dinner ($15.25), bangers and mash ($15.25), Gordo Stout pints. Irish music all day.

Twin Peaks: Final day of St. Paddy’s costume party.

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Cuisine & Wine Bistro chef and owner Fabrice Buschetz is French, but his wife and operations manager, Mairead, is Irish, which explains why the French bistro in south Chandler is looking forward to St. Patrick’s Day.

Menu specials will include Irish stew ($28, pictured), an Irish soda bread board with smoked salmon ($18), and Irish coffee ($14).

And the couple’s other restaurants, B Gastrobar and Cooper & Logs, both in Gilbert, also will be celebrating.

B Gastrobar will have Irish stew pie (lamb baked into a flaky pastry crust, $26) and the Irish soda bread board with smoked salmon.

Copper & Logs will offer traditional corned beef ($17.95), corned beef mac and cheese ($16.95), and a corned beef pizza from their wood-fired oven ($11.95, $10 during happy hour).

All three restaurants will pour a John Barry cocktail – Tullamore Dew, peach liqueur, lemon, and kiwis – in honor of Mairead’s late father. The cocktail, part of B Gastrobar’s regular bar menu, usually is $12, but will be just $10 on St. Patrick’s.

“In September last year, when we opened B Gastrobar, I called my father in Ireland and told him that I had given his name to a cocktail,” Mairead Buschetz says. “He replied, ‘Thank you, Mairead, for the good news.’”

Barry passed away in November 2020.

“I hope that it will send good vibes up to my father,” Buschetz says.

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Venezia’s Pizzeria again is offering large heart-shaped pizzas for Valentine’s Day.

On Sunday only, get a large pizza for $16.25 at any o Venezia’s five Valley locations.

Toppings are $1.85 apiece.

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Craft 64 in downtown Chandler will offer a special Valentine’s Day weekend tasting menu (click for larger version) Saturday, Feb. 13, and Sunday, Feb. 14.

The $45-per-person prix fixe menu includes a choice of two appetizers: roasted butternut squash soup or Elegance salad.

There also are two choices for the main entree: Atlantic salmon with edamame, smoked chicos corn, and tri-colored carrots, or a double-cut pork chop with grilled apples, Jerusalem artichoke, and shishito peppers.

RSVP: 480-247-3002.

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Board & Batten in northeast Mesa will celebrate Valentine’s Day all week with a special three-course tasting menu Tuesday through Friday and a special four-course dinner on Saturday.

The $45-per-person prix fixe tasting menu (click menu to see larger version) includes a choice of appetizers: a Greens & Grapes salad with Grana Padano and candied pecans, or house ricotta with Noble bread.

The surf-and-turf entree is an Angus flat iron steak with Hokkaido scallop, saffron whipped potatoes, spinach, and chimichurri.

The $90-per-person Saturday dinner menu (click menu to see larger version) starts with a choice of citrus and strawberry salad or lobster busque, followed by a choice of sherry mushroom tart or burnt-flour cavatelli.

The shared entree will be a 16-ounce bone-in ribeye.

Reservations start at 5 p.m. nightly. RSVP: 480-641-4148.

There is a $25 holding fee per person at the time of booking.

Board & Batten is closed Sundays and Mondays.

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