STREETS OF NEW YORK, 5135 S. FORT APACHE ROAD
Streets of New York, a franchised outlet of a chain based in Phoenix (and serving the official pizzas of both the Arizona Diamondbacks and the Phoenix Suns), opened in early January. The casual family restaurant, which seats 120, is decorated in brick and wood. Here’s a sample of the menu:
Starters: artichoke spinach dip, $7.25; bruschetta, $6.50; garlic cheese bread, $3.50; Italian wedding soup, $2.95 for a cup or $4.95 for a bowl; baked minestrone, $2.95 for a cup, $4.95 for a bowl
Salads: chopped antipasto, $5.95 at lunch, $9.75 at dinner; Gorgonzola pear, $5.50 at lunch, $7.95 at dinner; Greek, $5.75 at lunch, $8.95 at dinner; Cobb, $5.95 at lunch, $9.75 at dinner
Pizzas: New York combo with Italian sausage, pepperoni, meatballs, mixed bell peppers, mushrooms, onions, black olives and mozzarella, $12.25 for 10 inches, $18.95 for 14 inches, $22.50 for 16 inches and $24.50 for 18 inches; New York pizza, $8.95 to $17.50, plus $1 to $2.50 per topping (32 to choose from, and three sauces); classic margherita thin and crispy, $10.85 for 10 inches, $15.95 for 14 inches or $17.95 for 16 inches; thin and crispy pizza, $8.95 to $15.25, plus $1 to $2.20 for toppings; gluten-free thin-crust pizza, $10.95 for 10 inches, plus $1 per topping
Pasta: Lorrie’s Lasagna, $10.50; chicken pesto with penne, $10.25; pasta Bolognese, $8.95; eggplant rollatini, $10.50
Subs: Old World Meatball, $8.50; New York hot pastrami, $8.95; Little Italy Italian beef, $8.50; Ultimate New York Cheese Steak, $9.25; The Big Tuna, $7.95
Hours are from 11 a.m. to 9 p.m. Sundays through Thursdays, 11 a.m. to 10 p.m. Fridays and Saturdays. Call 702-463-1010 or visit www.StreetsOfNewYork.com.
NEW BOOKS FOR COOKS
YELLOW SQUASH SOUP
2 tablespoons olive oil
½ cup chopped onion
2 pounds yellow squash, coarsely chopped
1½ teaspoons fresh thyme leaves
2 cups vegetable stock
½ cup sour cream
2 teaspoons salt
Freshly cracked black pepper
1 pound fresh strawberries, washed and hulled
½ teaspoon kosher salt
½ teaspoon sugar
To make the soup: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the yellow squash and thyme and saute for 3 minutes. Add the vegetable stock and bring to a boil. Simmer for 10 minutes, or until the squash is soft all the way through. Take off the heat and let cool for a few minutes.
Transfer the soup to a blender, add the sour cream and salt and puree on high until very smooth, about 2 minutes. Check the consistency; if the soup is a little gritty, strain it through a fine-mesh sieve. Chill in the refrigerator at least 2 hours, or as long as overnight.
About one hour before serving, slice the strawberries ¼ inch thick and place them in a glass bowl. Sprinkle the salt and sugar over the strawberries and gently toss them with your fingers, making sure not to crush them. Let them cure for an hour at room temperature — no longer, or they will get too soft.
To serve, ladle the chilled soup into bowls. Top each one with a few cured strawberries. Crack some fresh black pepper over the top and serve immediately.
— Recipe from “Smoke & Pickles” by Edward Lee (Artisan Books, $29.95)
— Heidi Knapp Rinella