FOODIES WEST.COM         

  THE GRILL KITCHEN & BAR
with Director of Culinary and Beverage Brian Archibald
  

   THE BOULDERS RESORT

in Carefree, Arizona

Out of Sight and Outasight 

October 2017 Issue | Vol. 5, No. 18
 
 
 
 

 
Executive Pastry Chef
THE BOULDERS
CAREFREE, ARIZONA

KEITH TAYLOR

  Executive Sous Chef
MOUNTAIN SHADOWS 
PARADISE VALLEY, ARIZONA

CHRISTOPHER BRUGMAN

  Executive Sous Chef
THE HERMOSA INN 
PARADISE VALLEY, ARIZONA

ALEJANDRO MARTINEZ

 
HENDRICK'S GIN
with Mark Stoddard

AMBASSADOR WEST 




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VIVA XXXII Tequila
Democratizing Luxury


M.F.K. FISHER
Food writer extraordinaire

 
STRANGE CRAFT
BEER COMPANY

with Tim Myers

FOUNDER/HEAD BREWER 


   
       
Tuscany & Piemonte Wines
with Gary Spadafore
Breakthru Beverage Group



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The Grill Restaurant & Bar at The Boulders Resort in Carefree, Arizona with Director of Culinary and Beverage Brian Archibald Location. That describes, in a word, The Boulders Club and its Main Lodge, otherwise known as The Boulders Resort. And that’s what the developers had in mind when they built the property in the mid-80s. Totally tony for the time, the Lodge, part of the golf club membership perks, became a scenic destination for non-golf folk, which rarely strayed from the Lodge’s celebrated restaurants and spa (originally a Golden Door). Today, still, most don’t know about The Boulder Club’s restaurant on the backside of the golf course. Foodies West took a look. The Grill, The Boulders’ director of culinary and beverage, Brian Archibald, explained, has two faces. “During the day,” Archibald said, “it’s packed with golfers. It’s on the golf course. It’s utilized by men and women using those almost thirty-six holes.” Thirty-something holes in an Emerald Wonderland made of high-quality, meticulously manicured grass that requires a budget that will raise an eyebrow or two. The Grill’s daytime menu has what Archibald described as “a fun vibe for dining”. The menu, he said, gets elevated for the evening. “And where it will go this next month,” Archibald referred to October, “the dinner menu will be on a higher level because, believe it or not, the homeowners in the area will come back.” Meaning, those three-hundred-eighty-some homes surrounding the property, many of which turn dark during the summer months, start to rustle with activity when the residents—snowbirds—flock to the area. “And as they’re back,” Archibald said, “they’ll frequent that place like it’s their own restaurant. Four or five night a week, come in with their husband or wife, dressed up for dinner.” “Dressed up for dinner” has a different definition in these parts. So basically, The Grill turns into a nice dining spot with a comfortable vibe. There is a glut of this genre in the Valley, right? The Grill, however, is different.