FEZ

Good beer

Fun, Festive & Friendly

So my Dad has been raving about his new favorite pizza in Phoenix for months. We finally went to Fez on my most recent visit (May, 2010), only discover that it's a gay-owned and largely gay-populated restaurant. And my parents were the ones dragging *me* there. Big smile. I'm glad we went at an off-hour, because I think it could get unbearably loud when crowded. That could be fun for me, but not with my parents. Also, my parents don't drink, so the extensive menu of yummy-sounded specialty cocktails doesn't do them much good. My parents go there for the food, and I have to say that I liked it a lot too. It has a Mediterranean flair, without being standard fare in any way. I was feeling brunchy (it was Saturday afternoon) so I had their version of a benedict, which came over french bread. I like crusty french bread, but I was a little concerned about how that would work in this particular dish. Not to worry - it arrived with a steak knife, and was very good.

Brunch at FEZ is amazing. They even welcome small dogs on the patio.

Fez is awesome, try it for yourself

I am not sure if the couple of reviewers made a mistake and ate at Kinkos next door, but I have never had anything other than a good meal and a good time at Fez. The food is good and the service I have always had was top rate. This is not the sort of place to go if you want to eat in 15 minutes though. My favorite thing at Fez is the Fez Burger, but I had some Pork Chops that were to die for as well as many other wonderful meals. Give it a try for yourself as well as Ticoz and Switch. No complaints here.

Sub-Urban

At these sister restarants (Fez, Switch & TiCoz) the best part is the alcohol. Remember, someone else bottled the ETOH, and the mixologists have ample room for error. The efforts toward sophisticated, well, are efforts. For example, a one can pour cinnamon on canned pears, but they are still tragically canned. The processed chicken, bay shrimp, and other meats are flavorless. Such ingredients are inappropriately prepared; for instance, my seafood pasta was a few items arranged in a pseudo-artistic manner. The flavors had just met when the items were stacked. A chef knows that the chemistry occurs when items are heated together. (Heck, my FWBs recognize that, too). Each in this trio of eateries strives for the title "Urban." At this, I send my caution: true urbanites beware, lower your culinarly expectations, have a drink, and a second, then, go out to eat...