Phoenix Restaurant Blends Fine Dining with Charity
PHOENIX - Anhelo, Spanish for "desire," lives up to its name as a hidden gem in downtown Phoenix. The restaurant, a recipient of Wine Spectator magazine's "Best of Award of Excellence," boasts an extensive wine list featuring prestigious labels, exclusive vintages, and rare finds.
One particularly exclusive offering is the House White Blend from Lodi, California, a creation by Chef Ivan Jacobo himself. Inspired by a desire to "bring people together, create amazing food, and support our community and friends," Jacobo crafted the blend to benefit Loveiam, a local Arizona charity supporting children with heart defects. A portion of every sale of the house blend contributes to the organization.
In a quiet act of generosity, Chef Jacobo revealed plans to donate scholarships for underprivileged students at his alma mater, East Maricopa College of Community Education (EMCC), on the occasion of his 31st birthday.
The first in his family to attend college, Jacobo's career trajectory accelerated quickly. From working in the college cafeteria, he moved on to open his own food truck, followed by a successful pop-up dinner series called "319 Hidden Kitchen." Ultimately, these experiences culminated in the realization of his true "Anhelo" – the restaurant.
Jacobo's dedication to helping others extends beyond charity work. His hiring practices prioritize work ethic over prior experience, offering opportunities to those with a strong desire to learn.
Dining at Anhelo is an experience designed to impress. The meticulously orchestrated service resembles a symphony. Guests are greeted by a maître d' and offered a complimentary glass of Brut. Menus are presented with a flourish, sealed in red wax. Tableside truffle service elevates the experience, paired with perfectly executed dishes like Beef Wellington complemented by a glass of Argentinian Malbec.
Signature offerings include the Beef Wellington, featuring prime Texas tenderloin and prosciutto, and Hokkaido scallops served on a bed of sweet potato puree with a savory sweet potato hash. Capers add a touch of acidity, while olive brine provides a salty counterpoint. Ricotta dumplings bathe in a black peppercorn sauce, adorned with pea tendrils. The Wild Mushroom Risotto, featuring mushrooms from Hypha Foods, is finished with a flourish of shaved Perigord black truffles.
Anhelo offers more than just a meal; it provides an intimate dining experience with a philanthropic heart. As Chef Jacobo himself believes, "We can make a difference regardless of how small we are."
