Phoenix Welcomes New Italian Eatery from Renowned Chef
PHOENIX - Mora Italian, helmed by New York City's acclaimed chef Scott Conant, has quickly become a midtown Phoenix hotspot. Conant, a Food Network personality known for his role on "Chopped," brings his culinary expertise to the Valley with this stylish new restaurant.
Mora, meaning "brunette" in Italian, offers a visually striking ambiance. The space features bold vermillion accents, red leather booths, and high wood-beamed ceilings. Industrial chandeliers cast a warm glow, while murals depicting Golden Age Hollywood stars like Audrey Hepburn and Frank Sinatra add a touch of whimsy.
The menu showcases contemporary Italian cuisine with a seasonal twist. A recent visit highlighted the hearty offerings of the winter menu.
Cocktails
Two standout cocktails include the "Smoke and Moras," featuring Narran mezcal, apple cinnamon shrub, and maple syrup, finished with a unique Sal de Gusano rim and Xocolatl bitters. The "Bambu No. 5" offers a spicy punch, combining Mora's spiced and sparkling Bumbu rum punch with a garnish of candied kumquats.
Must-Try Starters
The signature Focaccia di Recoo, baked with stracchino cheese and sea salt, is a must-order. The bread basket, featuring an assortment of four artisan breads with bomba spread, whipped pesto butter, and parmesan-garlic spread, is another highlight, with the prosciutto bread being a personal favorite. Additionally, Chef Conant's signature Pasta al Pomodoro is a dish not to be missed.
Enticing Entrees
The Panzanella salad, a generous portion ideal for sharing, features arugula, kale, radicchio, pickled mushrooms, stracciatella cheese, winter vegetables, and a shallot vinaigrette.
For seafood lovers, the Harissa-Spiced Salmon is plated over vegetable ragu and garnished with preserved lemon labneh and a refreshing cucumber-fennel salad.
Side dishes round out the menu, with options like Crispy Baby Potatoes smothered in fontina fonduta and sprinkled with crispy garlic and chives, and Caramelized Pumpkin drizzled with pepita pesto and finished with crispy kale.
