Roaring Fork Continues to Impress by Lynette Carrington Roaring Fork Continues to ImpressBy Lynette CarringtonRoaring Fork has left its mark on the Valley in the nearly two decades it has called Scottsdale home. During a recent media dinner, we had a chance to get reacquainted with the popular destination restaurant, and enjoyed some wonderful new menu items and show some culinary love to some of its tried-and-true favorites. Our group was greeted with Roaring Fork’s Signature cocktail, the huckleberry margarita. The refreshing frozen cocktail is everything a cocktail should be with the fun kick of huckleberry stirred right into the frosty drink!Getting StartedThe first items to our table were the freshly made guacamole and corn tortilla chips. I’m pretty certain that I could have made a meal out of the guacamole and chips and been perfectly happy. The Roaring Fork guacamole is some of the best in town. Next was the kettle of green chili pork served with hot buttered flour tortillas. The chili itself was very flavorful and only mildly spicy. Not only was this fantastic on the tortillas, but it was also wonderful on the corn tortilla chips that we didn’t devour with the guacamole. Next, we enjoyed a cool and refreshing Medjool date salad that featured sweet dates, tangy goat cheese, baby arugula, candied walnuts and a fun fig smear playfully hiding under the salad. For those who like a variety of tastes and textures in their salad, such as me; this is the one!The Entrees and SidesIt was finally time to get down to some serious noshing with a variety of entrees. First, the grilled yellowtail tacos arrived at the table. The tender and flavorful grilled yellowtail was topped with more of that fabulous guacamole (I’ll never get enough), corn, house made pico, remoulade and salsa verde. Even if you are not a particular fan of fish tacos, this is the dish that would change your mind!Next we were treated to a selection of boneless buttermilk-fried chicken. The tender and juicy chicken was dunked in just the right amount of batter before being fried. This was not a heavy fried chicken - it was a bit on the lighter side. Although it was fantastic all on its own, the chicken was served with a stellar peppercorn gravy. I think any restaurant in N’awlins would be proud at the job Roaring Fork did with its Southern staple dish. Next, was a trio of pecan wood-fired steaks including a filet, New York Strip and rib-eye. Proving that it has true culinary prowess, Roaring Fork proved with their tender and delicious steaks that it can play with the biggest boys of the steak league in the Valley. Bravo, Roaring Fork. It’s no wonder the entire restaurant was packed to the gills on a weeknight, and deservedly so!What would dinner be without some tempting side dishes? We were treated to a delicious dish of tender asparagus, but the star of the side dish show was the green chile macaroni and cheese. Clearly, this mac and cheese is born out of the same magical phenomenon as the guacamole. You just have to try it to believe it. The creaminess is on point and the subtle kick of spice on the end was sheer perfection. The DessertsThe appetizers and entrees at Roaring Fork were already beyond impressive, so I’m not sure how they possibly could have improved upon anything. Alas, dessert was in the same amazing galaxy as the main dishes. We enjoyed mini version of an out-of-this-world pecan pie featuring dark chocolate and Heath Bar. The huckleberry made a re-appearance in the form of a wickedly delicious huckleberry cheesecake. There was also a delicious ancho chile chocolate torte and a wonderful crème brulee. Considering that the restaurant was at full capacity, it was as delight to see all the staff smiling and buzzing around the room. Since all the food we had was so fantastic, my only wish is that Roaring Fork would open another location in Mesa or Chandler!Roaring Fork is located at 4800 N. Scottsdale Rd., Scottsdale. Visit www.roaringfork.com or call (480) 947-0795 for additional information.