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Hail to the Bloody Mary

Did you know there are numerous Bloody Mary recipes? The standard version is made with tomato juice, vodka, Worcestershire sauce, Tabasco sauce and other seasonings. Around town, you can find the Sherry Mary at Cuvée World Bistro, which is deliciously sweet; the Bloody Maria at the Cascade Lounge at the Ventana Canyon Resort, made with tequila and organic tomato juice from Willcox; and the Vampiro, consisting of Moretti draft beer, Bloody Mary mix and fresh lime juice in a frosty salt-rimmed glass at Michelangelo Ristorante Italiano, 420 W. Magee Road.


Temporarily Closed

The Grill at Hacienda Del Sol will be closed for Sunday brunch during July, but will remain open for dinner with limited indoor seating. Renovations include an exhibition kitchen, rustic hardwood floors and a more laid-back dining area. The Ventana Room at Loews Ventana Canyon Resort closed July 6 and will reopen Sept. 9. Fire Restaurant and Bar, located at Dove Mountain--which opened in February--is reportedly closed temporarily. According to Jim Bradley, managing partner, "We closed for the summer, July 1 through Oct. 1. Fire will re-open with a new exciting menu on Oct. 1." OK, so why has the phone number been disconnected?


Permanently Closed

The following established restaurants are no more: Shari's First Avenue Drive In, Feig's Kosher Market and Deli, Bennigan's at the Riverpark Inn, and Sushi Hama on Tanque Verde Road.


Coming Soon

In late August, the Fifth Street Deli will replace Feig's at 5071 E. Fifth St.


Cuvée World Tour

From now through Sept. 27, Cuvée World Bistro will feature cuisine from exotic locations across the globe. The culinary adventure will transport diners to some of the world's most delicious locales. Options include a three-course prix-fixe dinner with a glass of paired wine, or à la carte items from the world tour menu. Coming weeks include Thailand, Hawaii, Italy, Chile, Mexico, New Zealand and more. Visit the Cuvée Web site for destinations and menus; call 881-7577 to make reservations.


Taking a Break

On July 24, the Chow page goes on a one week hiatus, and will be replaced by the fabulous summer issue of Yum!

More by Karyn Zoldan

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