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Fish dish with flair
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Fish Tacos at the Phoenix Fire Grill and Bar, Canfield.
IF YOU GO
Where: Phoenix Fire Grill and Bar
Address: 5231 S. Canfield-Niles Road, Canfield
Phone: 330-533-9999
Website: www.phoenixfiregrill.com
Signature Dish: Blackened Fish Tacos
Kitchen Hours: Monday through Thursday, 11:30 a.m. to 10 p.m.; Friday and Saturday, 11:30 a.m. to 11 p.m.; and Sunday, noon to 8 p.m.
There are two culi- nary questions perplexing Americans: Where should we eat and what else can we combine with salted caramel? Fortunately for the nation we are here to help with both.
Whenever either of us are thinking of a place to go with our families, The Phoenix Fire Grill and Bar is always at the top of the list. The decor is clean and casual, and the menu is eclectic. There are enough choices to satisfy most appetites in any dining party. Located on Route 46 in Canfield, The Phoenix was opened April 2011 by Brant and Jani Newton. Brant is the executive chef, and Jani is the manager.
We started our meal with a few of The Phoenix’s signature appetizers. First up was an order of its popular Fire Bread. Hot chili flakes, garlic, olive oil and mozzarella cheese are wrapped inside dough that is made fresh every day. This is then baked and served with spicy garlic oil and house-made marinara. The bread has wonderful texture and the cheese is melted nicely. The addition of the spicy oil and marinara makes for a tasty appetizer.
Next we had a serving of Fire Wings. We love chicken wings and feel that The Phoenix has some of the best around. The wings are breaded in a mixture of cornmeal, flour and spices and are fried fresh to order every time. They are then tossed in one of 20 sauces. We sampled the Sriracha Bleu, featuring a hot chili sauce, bleu cheese dressing and Frank’s Red Hot sauce. The wings come out piping hot and are large and meaty. On first bite, you get the crunchiness from the breading followed by the juiciness of the meat. The sauce is creamy with a nice spice that is not overpowering. These were addictive and awesome.
Chef Brant offered up a sampling of The Phoenix’s most popular entrees, including what we feel is their Signature Dish. First up was the Black-N-Bleu Ribeye. The Phoenix uses a choice whole ribeye loin and wet ages it for two weeks. Wet aging is a process in which the beef is vacuum-packed at harvest. This process seals the meat from exposure to open air, and as it ages, natural enzymes tenderize the meat and enhance its flavor. The restaurant serves a 14-ounce steak that is pan-seared to temperature with its own Cajun spice mix. It’s topped with melted bleu cheese and served over a bed of sauteed mushrooms and onions in a red wine reduction. This steak is tender with a nice beefy flavor. The cheese adds a tanginess that contrasts well with the savory vegetables, and the sauce rounds out the plate. This dish is sure to satisfy any meat lover.
For a change of pace we sampled Romine’s Lo Mein, a dish named after the sous chef at the restaurant. Lo mein is a staple at Chinese restaurants, and we were a bit surprised because we’ve never noticed it on the menu. Our plate consisted of chicken and shrimp with broccoli, mushrooms, zucchini, carrots and onions in a spicy sauce over al dente noodles. The vegetables still had a little bite to them, and the sauce was flavorful. A very nice dish and reflective of Chef Brant’s desire to have an international menu.
A meal isn’t a meal without at least a little pork involvement, so we were quite pleased when a plate of ribs with two sauces appeared on the table. Baby back ribs, spiced with a house-made Cajun rub, are cooked slow and low at 250 degrees for eight hours. They are served with either a Southwestern barbecue sauce or a sweeter Hawaiian sauce infused with pineapple. The meat was falling off the bone and was complemented well by the sauces.
Lastly, we tried a dish that we almost always order when visiting The Phoenix, the signature Blackened Fish Tacos. Grouper is pan-seared in Cajun spices, then served in a warm flour tortilla and topped with diced tomatoes, house made wasabi slaw, shredded Monterey jack and cheddar cheeses and sour cream. The slaw is vinegar-based, and the wasabi adds a little heat. This dish has many different flavors and textures, but they all work well together.
When you bite into the tacos, you first get the crunch and slight heat and tartness from the slaw. This is quickly mellowed out by the creaminess of the sour cream and melted cheese. Then the Cajun spice on the fish hits you and the juiciness of the fish takes over. It really is the perfect mix of flavors in one bite. We highly recommend trying these as soon as possible. It’s one of our steadfast favorites.
The Phoenix offers an array of solid choices for whatever tickles your taste buds. From our own experience, the food is consistently good. So the next time you are wondering where to go, don’t stress; just give the Phoenix a try.
Now, if you want to know what to do with salted caramel, tune in for our next feature.
ABOUT Signature Dishes
Mike and Mark are on the lookout for the biggest, hottest and tastiest dishes in the Valley. Email them at BrothersInFood@gmail.com.