Located in what has become one of the Valley’s culinary hot spots at the corner of 44th Street and Camelback Road, Flower Child is the latest concept by famed local restaurateur Sam Fox. The concept validates the theory that happy food and healthy food can come together in harmony — which they do at this peaceful, casual kitchen.
Serving locally sourced foods, all natural and mostly gluten free, this new hot spot is a lunch destination to reckon with. On the menu is The Rebel, a grass-fed steak with charred onion, Port Salut cheese, arugula and horseradish yogurt on a house-made whole wheat, flax and chia seed wrap. Also, the Asian Avocado Salad is a favorite already, with kale, edamame, Easter egg radish, cucumber and pickled mushrooms tossed in a sesame vinaigrette. Diners are talking about the Spicy Salmon Nabemono, which is a salmon filet, roasted mushroom, daikon, miso, sweet potato, spinach and sesame seed hot dish, or “hot pot” as it is called.
The menu is designed to be fast casual, with patrons ordering “to stay” or “to go.” The offerings are vegan, vegetarian and gluten-free for the most part, available in combinations made up of hummus, vegetable grain plates (sides) and a protein of steak, all natural chicken, salmon or organic tofu. Sides include the Red Chile Glazed Sweet Potato with bok choy and sesame seed, the Kale Apple Slaw, gluten-Free Mac & Cheese, Grilled Asparagus and Wild Mushroom.
Set in a countryside farmhouse atmosphere, it’s a peaceful, light and sunny space with an open ceiling and an open kitchen. Diners can choose from any number of natural teas and lemonades that combine ingredients like acai and hibiscus. They are mildly sweetened and the perfect alternative to a soda (which is not served here). The service is pleasant and attentive. Tables are maintained with silverware and napkins, adding to the convenience for “to stay” patrons of serving oneself.
Flower Child
5013 N. 44th St., Phoenix
(602) 429-6222
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