Every once in a while, I wander back to Arcadia from up north. Arcadia has a very special place in my heart as it’s where I spent the later part of my 20s, fresh out of a break up. I stood on my own two feet, got a brand new lease on life and was within walking distance from everything living in my new apartment, the Capri on Camelback. By the way, the Capri is older than dirt and a genuine crap hole, but I freaking loved it.
Not far from the Capri, just south on 44th and Indian School, you will find Taberna De Arcadia. The restaurant itself WAS formerly the Arcadia Tavern (full on sports bar) which closed during the pandemic. After, Taberna De Arcadia emerged anew under the direction of Chef Blaise Biller. What’s amazing about Chef Biller is that he’s also the general manager which means he cooks and runs the restaurant. Did I mention that during our meal out with good friends that he personally delivered the food to us and asked us how our meal was? That certain kind of care and consideration is RARE in the restaurant business. What a kind guy.
We showed up with our friends and happily camped out at a high top table for four. We ordered drinks, a few old fashions to start. If you haven’t picked up on this yet, John and I have been drinking these for years. We use to make them at home before anyone knew what they were- now we’ve become accustomed to ordering them when we go out. Rye whiskey (Bulleit Rye or better), citrus, brown sugar cubes, bitters and oj are standard ingredients. Taberna did not disappoint in their old fashioned cocktails, we ordered several. To start we also tried the chips with guac and shrimp ceviche. The guac was fresh and the shrimp ceviche was light and flavorful. The shrimp ceviche is evocative of time well spent on vacation in Mazatlan. I would go back just those two items with drinks for happy hour.
For our dinner we ordered a few things to try: the brisket, the pulled pork and the BEEF RIBS. If’ you’ve followed me for any amount of time you probably know that beef ribs are my favorite-much more than pork ribs. They are harder to cook but when done right, they are divine. The beef ribs as Taberna De Arcadia were saucy, fall off the bone tender with flavorful bark, but not too spicy. The beef ribs are the star of the show….and the brisket and pork were just as luscious. The beef fat was a particular flavor that I have not tasted in Arizona before. Sadly, I forgot to ask where Cher Biller sources his meat from.
Overall I am very impressed with Taberna De Arcadia. Please visit when you are in need of a light & fun atmosphere, an inviting host and one amazing, big ass beef rib.
*Reservation recommended
