>> AND NOW AN ARIZONA PBS ORIGINAL PRODUCTION.

>> CHECK, PLEASE ARIZONA IS MADE POSSIBLE BY WHITFIELD NURSERY, PROUD TO SUPPORT ARIZONA PBS, A VALLEY TRADIN SINCE 1946, OVER 200ACRES OF TREE, CITRUS AND PALM AND WHITFIELD NURSERY STILL DOES THE DIGGING.

>> IRONWOOD CANCER AND RESEH CENTERS PERSONALIZED CANCER CARE, THROUGH MEDICAL ONCOL, RADIATION ONCOLOGY AND RADIATION SERVICES, FOCUSINN EMOTIONAL, PHYSICAL SUPPORT.

OUTSMARTING CANCER ONE PATIT AT A TIME.

>> FINDING A LOCAL DENTIST N BE DIFFICULT.

FROM BASIC CLEANINGS AND FILLINGS AND COSMETIC PROCEDURES YOU CAN FIND A DENTIST IN YOUR NEIGHBORHOO.

BESTDENTALAZ.COM.

>> LAWNS BY LESS.

A FAMILY OWNED BUSINESS, SERVING H.O.A.s AND COMMERCIAL CLIENTS FOR 30 YS WHILE WORKING TO IMPROVE THE LOCAL COMMUNITY.

PROUD TO SUPPORT 8, ARIZONA PBS.

MORE INFORMATION AT LAWNSBYLESS.COM.

>> I'M CHEF MARK TARBELL, AD WELCOME TO CHECK, PLEASE, ARIZONA WHERE PEOPLE DINE AD THEN DISH.

LET ME TELL YOU HOW IT WORK.

WE ASK THREE GUESTS TO EACH RECOMMEND THEIR FAVORITE RESTAURANTS.

THEY GO OUT, EAT, DRINK SEPARATELY, OF COURSE, AND N COME BACK AND SHARE THEIR DINING EXPERIENCES WITH US.

FIRST, DENISE McKINLEY IS A WELLNESS NURSE FROM SCOTTSDE WHO COMES FROM A FAMILY OF SICILIAN CHEF.

HER RECOMMENDATION IS A SCOTTSDALE RESTAURANT THAT E SAYS PERFECTED ITALIAN RESTAURANTS.

KASEY KAEHLERT SAID HE FIRST FELL IN LOVE WITH HIS WIFE N SHE BAKED HIM A LOAF OF BRE.

IT'S A GERMAN RESTAURANT IN MESA THAT SERVES PLENTY OF SCHNITZEL.

AND MEET LAUREN SCHAEFER.

SHE LOVES TO COOK BUT SHE'S PERFECTLY HAPPY TO LET SOMEE ELSE DO IT.

HER CHOICE, LIBERTY MARKET N GILBERT.

>> LIBERTY MARKET IS A PLACE THAT WE CAN KIND OF HAVE AN EXTENSION OF WHO WE ARE.

IT MIGHT SOUND A LITTLE CHE, BUT I WANT PEOPLE TO FEEL LE THEY HAVE COME SOME PLACE VY INVITING, SOME PLACE WHERE S ALMOST LIKE HOME.

WE FOCUS ON TWO THINGS, PASN FOR FOOD AND SERVE WITH A SERVANT'S HEART AND PEOPLE ALWAYS SAY, YOU KNOW, THE FD IS GREAT.

WE CAN GET A VARIETY OF DIFFERENT THINGS AND THE PEE THERE ARE WONDERFUL TOO.

>> THE AVERAGE CUSTOMER AT LIBERTY MARKET IS A BROAD RE OF COMMUNITY.

WE HAVE, YOU KNOW, YOUNG PEE TO OLD PEOPLE, TO FAMILIES H KIDS, TO SINGLE PEOPLE HANGG OUT, EATING, PEOPLE ON A DA.

THAT'S WHAT IS FUN ABOUT LIBERTY MARKET, YOU CAN COMN AND GET A PAN SEARED SEA BAS OR A GRILLED CHEESE.

MY WIFE AND KID COME HERE.

MY WIFE ENJOYS FOOD AND MY DAUGHTER ENJOYS THE MARGARIA PIZZA AND, YOU KNOW, DOESN'T WANT ANY BASIL ON IT.

WE DO THINGS NOT AMAZINGLY DIFFERENT FROM ANYBODY ELSE, BUT IT'S SIMPLE.

IT'S INGREDIENT DRIVEN.

YOU KNOW, WE DON'T TRY TO ME THINGS OVERLY PRESENTED IF Y DON'T NEED TO BE.

PASSION THROUGH THE PLACE AD THROUGH WHAT WE HAVE INSIDEF US COMES OUT IN EACH DISH, D THAT WE GET TO SERVE OTHERSS WHAT WE REALLY GET TO ENJOY.

>> SO LAUREN, WHY DID YOU CHOOSE LIBERTY MARKET?

>> WHEN I STUMBLED ACROSS TS RESTAURANT WITH A FRIEND, IT QUICKLY BECAME ONE OF MY FAVORITES BECAUSE THEY HAVE BREAKFAST, LUNCH AND DINNERD I LOVE ALL THREE AND THE RESTAURANT DOES A GREAT JOBT EXECUTING THEM?

>> WHAT DID YOU THINK OF THS RESTAURANT?

>> HAVING NEVER BEEN THERE BEFORE, I DIDN'T KNOW WHAT I WAS WALKING INTO.

ALTHOUGH IT DID HAVE A MODEN FEEL TO IT, IT DEFINITELY SL HAD A CALL BACK TO ITS ORIGL ROOTS, BEING THERE IN DOWNTN GILBERT, FROM THE '30s, I BELIEVE.

>> RIGHT.

>> THE OPEN WOODEN BEAM CEILINGS STILL.

EVEN IN THE BACK, THEY HAD A LOT OF PICTURES ON THE WALL, THEY HAD OLD PICTURES OF WHN IT USED TO BE THE LIBERTY MARKET BACK IN THE '40s, '50s AND BEYOND AND YOU CAN SEE KITCHEN.

YOU CAN SEE BIG CAST IRON SKILLETS THAT THEY WERE COOG IN.

IF ANYTHING, SOMETHING THATS UNUSUAL WAS THE WAY THE LINE WORKED.

WE WENT ON A SUNDAY MORNINGT 9:30, PROBABLY THE BUSINESSE TIME OF THE WEEK.

-- BUSIEST TIME OF THE WEEK.

WE SAW THIS HUGE LINE.

AND THE WAY THEY WORKED IT,U GOT TO LOOK AT THE MENU ANDY THE TIME YOU GOT TO THE FROT OF THE LINE, YOU MADE YOUR ORDER AND BY THE TIME YOU GT SET, YOUR ORDER IS IN AND YU ARE ALREADY AT YOUR TABLE.

IT WAS THE FASTEST SUNDAY BREAKFAST.

>> I'M TELLING THEM NOW WHAI WANT NEXT WEEK.

THAT'S A GREAT IDEA.

>> IT WAS A NEAT EXPERIENCE.

>> TELL ME ABOUT YOUR APPETIZERS.

>> WE WENT FOR BRUNCH, MY HUSBAND AND I.

SO AS OUR APPETIZER, I GUESS TECHNICALLY WE SPLIT A STICY BUN.

>> OH, YEAH!

>> IT'S HUGE!

THEY HAVE THE MOST SPECTACUR DESSERTS AND THEY ARE ALL HE AND COULD BE SHARED BY A FAY OF FOUR.

SO THAT'S WHAT WE STARTED W, AND IT WAS SWEET, WHICH I L, AND IT HAD EVERYTHING THAT U WOULD WANT IN A STICKY BUN.

A TON OF PECANS AND A TON OF CARAMEL AND WE DIDN'T EVEN FINISH IT BETWEEN THE TWO OF US.

>> SO BUTTERLY, SWEET, GOOE.

>> , I SAW THAT.

I'M GOING BACK FOR THAT.

THAT WILL BE MY MEAL WHEN IO BACK FOR THAT.

I DON'T THINK I COULD EAT ANYTHING MORE THAN JUST THAT THAT DAY.

WE WENT SIMPLE.

WE ORDERED A SIDE OF THEIR GRILLED FLATTENED MEATBALLSD THEY COOK THEM IN THE CAST N SKILLETS THAT I WAS TALKING ABOUT AND IT HAD A GRILLED SKILLET KRIS TOP IT.

>> WHEN YOU DO IT IN CAST I, IT PUTS IT TENDER IN THE MIE BUT SHELL ON OUTSIDE.

>> I WAS GLAD THERE WAS ONLY TWO.

IT LED US INTO A GOOD MEAL.

>> DENISE?

>> WE WENT FOR DINNER.

I HAD THE PARMESAN FINGERLIG FRIES.

IT WAS SO GOOD.

IT WAS ALMOST MORE LIKE A ROASTED POTATO THAN A FRENCH FRY.

THE PLATE WAS JUST FULL!

AND HAVING IT AS AN APPETIZR WAS PROBABLY A MISTAKE FOR E BECAUSE I ATE ALMOST THE WHE THING AND THEN I WAS SO FUL, BUT IT WAS WONDERFUL.

THEY WERE DELICIOUS.

>> LAUREN WHAT DID YOU GO OO NEXT?

WHAT WAS YOUR ENTREE?

>> I HAD A GRILLED VEGETABLE OMELET.

IT WAS SO FRESH.

THE VEGETABLES WERE AMAZING.

IT COMES WITH A SIDE OF POTATOES AND IT HAS PEPPERSD ONIONS AND I FELT IT WAS HEALTHY WITH ALL THE VEGETAS INSIDE AND THEN IT CAME WITA HOME STYLE BISCUIT, WHICH YU COULD SEE WAS MADE FROM SCRATCH.

>> THEY HAVE THEIR OWN PASTY DEPARTMENT THERE AND EVERYTHING.

>> THAT SOUNDS REALLY GOOD.

>> KASEY?

>> SO FOR MYSELF, I DON'T GT TO HAVE CHILAQUILES VERY OF.

WHEN I DO, IT'S LIKE TORTILA CHIPS AND THEY PUT A PILE OF THAT IN THERE AND THE CHORIO IS MIXED IN AND THEN SUNNY S ON TOP AND SERVE IT TO ME RT AWAY.

AND THE CHIPS ARE GETTING SATURATED BUT THEY ARE STILL CRUNCHY AND CRISP.

>> THEY HAVE A LITTLE OF THR SHAPE BUT THEY ARE GETTING SOFTENED BY THE DELICIOUS SAUCES.

>> IT WAS SO GOOD.

>> WHAT DID YOU HAVE.

>> I HAD THE APRICOT GLAZED CHICKEN BREAST, WHICH WAS VY MOIST AND TENDER.

I DIDN'T REALIZE IT WOULD BN THE SPICIER SIDE.

I WAS EXPECTING SWEET.

I'M NOT BIG INTO SPICY.

IT HAD THE BROCCOLI AND THE SMASHED SWEET POTATOES.

>> LIBERTY MARKET DESSERTS, TELL ME ABOUT THEM.

>> THEY ARE ALL AMAZING.

THEIR PASTRY CASE IS ONE OFE BEST I HAVE SEEN IN THE VAL.

WE DIDN'T GET DESSERT BECAUE WE STARTED WITH THE STICKY N WHICH SORT OF ACTED AS OUR SWEET TASTE FOR THE DAY.

>> YOU HAVE A WAYS TO GO TO START WITH DESSERT.

>> ABSOLUTELY.

ALWAYS.

ONE OF MY FAVORITES IN THE T HAS BEEN THE RED VELVET CAK.

YOU HUGE SLICE.

>> IF YOU GET IT RIGHT, IT'S COLORED WITH BEET JUICE.

>> I NEVER KNEW THAT.

>> SO, KASEY?

>> FOR MYSELF, I HAD TO GETE THING CALLED THE SALT RIVER BAR.

IT WAS LIKE SALTINES AND CARAMEL, AND IT WAS SALTY AD SWEET.

>> SOMEONE HAS TO MAKE A CAY BAR OUT OF THAT ONE.

>> IT REMINDED ME OF SNAG MY GRANDMA WOULD HAVE BROUGHT A THANKSGIVING ANYONE FOR EVERYONE TO ENJOY AFTER THE MEAL.

I LOVED IT.

>> I FEEL THE LOVE!

>> I THINK I TOPPED ALL OF U ON THE DESSERT PART OF IT.

>> DID YOU GO DEEP IN IT.

>> I WENT DEEP.

WE STARTED OUT WITH THE ICE CREAM SANDWICH, WHICH WAS VANILLA ICE CREAM AND CHOCOE CHIP COOKIE.

AND THE COOKIE WAS SO GOOD.

AND WE GOT ONE OF THOSE CINNAMON ROLLS.

IT WAS SOFT AND GOOEY AND JT DELICIOUS.

I MEAN, THE CINNAMON AND THE SUGAR COMBINATION WAS SO GOD AND VERY TENDER AND SOFT INSIDE.

>> AND DOUGHY AND BUTTERY INSIDE.

>> THAT SOUNDS DELICIOUS.

IF YOU WOULD LIKE TO TRY LIBERTY MARKET, RESERVATIONR ACCEPTED FOR 10 OR MORE ANDE AVERAGE TAP FOR DINNER IS $7 WITHOUT DRINKS.

>> AND NOW CASE'S SUGGEST, R KATE, YOU FIND IT ON EAST MN STREET AND SOUTH HIGLEY ROAN MESA.

>> IN 1979, I BOUGHT A ONE-Y TICKET TO PHOENIX, ARIZONA O BE A COWBOY.

BUT IT NEVER WORKED OUT.

SO I HAVE BEEN HERE EVER SI.

THE RESTAURANT HAS BEEN OPED SINCE 1983.

AND WE OWN IT SINCE ABOUT 11 YEARS AGO, 12 YEARS AGO.

ZUR KATE MEANS OLD SMOKE HOE IN GERMANY.

EVERYBODY KNOWS EVERYBODY.

WE DON'T COOK FANCY FOOD.

MY FAVORITE DISH IS THE HAM HOCK.

IT'S LIKE A BIG PORK SHANK.

WE SEASON IT AND BAKE IT FOR FOUR OR FIVE HOUR AND YOU HE THE CHOICE OF SPETZEL AND TE DUMPLINGS.

THAT'S MY FAVORITE DISH.

WE KNOW MOST OF THE PEOPLE E FOR 20, 30 YEARS.

THEY BRING THE KIDS, THE GRANDKIDS.

IT'S A WORD THAT-- THERE'S O ENGLISH TRANSLATION FOR IT.

IT'S LIKE FROM THE HEART.

YOU ARE WELCOME, AND WE TRET EVERYBODY LIKE THEY ARE FAM.

>> SO THIS IS YOUR PLACE.

TELL US ABOUT IT.

>> I HAVE BEEN GOING THERE R YEARS.

THE REASON I CHOSE IT WAS TE ATMOSPHERE, THE STIENS ON TE WALL, THE GOOD JUST STICK TO YOUR RIBS COMFORT FOOD.

>> I SOUND LIKE I WALKED INA GERMAN BEER GARDEN WITH THE PLACARDS AND THE WOOD PLACAS ON THE WALL, ALL OF THESE CITIES THAT I NEVER HEARD OF AND I COULDN'T PRONOUNCE AND THE MAN PLAYING THE ACCORDIN AND EVERYONE IN AUTHENTIC, E OLD WORLD GERMAN GARB.

>> IT'S NICE TO GET THAT IN ARIZONA TO WALK INTO ANOTHER COUNTRY.

>> YEAH.

>> AND WHAT DID YOU THINK OF THE ANTLERS ON THE WALL?

I JUST GOT TO KNOW.

>> WELL, THEY JUST ADDED TOE FESTIVE NATURE OF THE WHOLE PLACE, BETWEEN THE MUSIC AND THE DECORATIONS AND THE ANTLERS.

I JUST REALLY FELL LIKE I WS TAKEN TO A DIFFERENT PLACE.

>> AWESOME.

AND WHEN DID YOU HAVE TO STT WITH?

>> WE STARTED WITH THE RYE BREAD.

COULD YOU TELL IT WAS REFREH AND HOMEMADE AND IT WAS THE PERFECT THING TO MUNCH ON WE WE WERE WAITING FOR OUR FOO.

>> IT'S LIKE A NOVEL RYE.

>> AND IT'S RARE TO GET A GD RYE BREAD.

>> AND HOME MADE.

>> WHEN I WAS YOUNG, I COULD EAT LOAVES OF IT.

>> YEAH.

>> WITH BUTTER.

>> OH, OF COURSE.

>> WE AS WELL STARTED OFF WH A NICE BASKET OF THE MARBLEE AND SOME BUTTER.

A FRIEND AND BUSINESS PARTNERSHIP CAN WITH ME.

HE ENJOYED A BIG OLD HEFFOWEISEN.

>> DID YOU HAVE A BEER?

>> YES.

OH, YES.

I LOVE DARK BEERS, DARK HEAY BEERS AND SO WE ASKED ONE OF THE WAITERS AND THEY SUGGESD WE HAVE THE BACH BEER AND HE ACTUALLY GAVE US A SAMPLE.

HE BROUGHT OUT A SMALL GLASS FOR US TO TRY AND IT WAS SO GOOD.

MY HUSBAND AND I BOTH HAD A BACH BEER.

>> IT'S AS RICH AS THE RYE BREAD WHEN YOU START OUT WIH THAT.

>> WHAT DID YOU HAVE WITH TE ENTREE.

>> I HAD THE SMOKED PORK CH.

IT WAS VERY MOIST AND TENDER AND HAD THE GREAT SMOKY FLAR TO IT.

IT WAS VERY GOOD.

NICE LARGE, PORTIONS AND WIH THAT, I HAD THE SPETZEL.

>> NO, THAT'S ACTUALLY RIGH.

>> AND RED CABBAGE AND BOTH- AND EVERYTHING WAS JUST EXCELLENT.

>> GOOD.

>> BUT MY HUSBAND GOT THE SPECIAL 689 DAY, WHICH WAS E BAKED HAMHOCK.

>> OH, YEAH.

>> WHICH WAS THE PORK SHANKD IT WAS ABOUT THE SIZE OF THS PLATE.

HE HAD IT FOR DINNER AND HE BROUGHT SOME HOME, AND I ATE SOME OF IT, AND HE HAD SOMER A SNACK AND THE LUNCH NEXT .

>> AND THEN YOU COULD MAKE A SOUP AFTER IT.

>> YEAH, PROBABLY.

I DIDN'T THINK OF THAT.

>> ALL THE PORTIONS WERE HU!

>> WHAT DID YOU HAVE?

>> I HAD THE SPECIALTY BRATWURST AND IT ACTUALLY GE WITH TWO.

SO AS I SAID, THE PORTIONS E GREAT, ESPECIALLY FOR SHARI.

I WENT WITH MY PARENTS AND E ALL WERE ABLE TO TASTE A LIE BIT OF EACH OTHER'S AND I HD THE SAME SIDES AS WELL, THE SPETZEL AND THE RED CABBAGE.

>> I HAD THE SIDES OF SPETZL AND RED CABBAGE AS WELL.

OBVIOUSLY THAT WAS A GOOD CHOICE ACROSS THE BOARD.

AND MY MAIN MEAL, I WENT ONA WEEKEND AND THEY HAVE SPECI.

IT WAS ROASTED PORK STUFFED WITH BRATWURST AND IN MY MII PICTURED A PORK CHOP.

IT WAS NOT.

IT WAS LITERALLY-- LITERALL, A WHOLE PORK LOIN AND I DONT KNOW IF THEY CARVED A WHOLET OF THE CENTER OR WHAT, BUT THERE WAS A BRATWURST SLICED DOWN THE CENTER OF THAT ANDU HAD A FEW SLICES OF THAT, AD THE SPETZEL, AND THE LITTLE GRAINS.

EXCELLENT COMBINATION.

I HAVE NEVER HAD ANYTHING QE LIKE THAT.

>> NOW AFTER THIS BACON WRAD IN BACON WHICH IS YOUR DISH, KASEY, TELL ME ABOUT THE DESSERTS.

I THINK YOU LIKE DESSERT.

>> I LOVE DESSERT.

WE SHARED AN APPLE STRUDEL T CAME WITH A VANILLA SAUCE TT HAD SOME RAISINS.

IT WAS SOMEWHAT HEALTHY.

IT WAS A GREAT DESSERT.

IT WASN'T OVERLY SWEET BUT T WAS THE PERFECT END TO THE MEAL, AND IT REALLY FELT LIE AN AUTHENTIC GERMAN DESSERT.

IT WAS HOMEMADE.

>> WAS IT FLAKY?

>> YES, IT WAS.

>> GOOD.

THAT'S IMPORTANT.

>> WHICH MADE IT REALLY EASY FOR US ALL TO SHARE AND KINF DIG INTO THIS DESSERT IN THE MIDDLE OF THE TABLE.

>> JUST BECAUSE THERE'S APPS AND NUTS AND THINGS LIKE TH, LAUREN, I WILL STILL LET YOU THINK THAT IT'S HEALTHY.

BECAUSE IT IS.

>> YOU KNOW HOW LAUREN IS WH HER DESSERTS.

>> WE HAD THE STRUDEL AS WE, BUT WE WENT UP A STEP FROM YOURS.

WE ALL SHARED A SHOT OF APFILCORN, WHICH IS LIKE APE SCHNAPPS AND IT TASTED LIKEA LIQUOR.

AND THAT WITH THE PASTRY DELICIOUS.

>> PEOPLE MAY NOT KNOW THIS, BUT THE GERMANS AND DUTCH AE GREAT AT THESE LIQUEURS.

THEY ARE QUITE EXPERIENCED T IT AND IF YOU REALLY WANT TE PURE TASTE OF APPLE, IT WOUD BE A GOOD CHOICE.

>> IT REALLY DID HAVE A VERY CLEAN TASTE OF APPLE TO IT.

>> I WOULD LIKE SOME RIGHT .

DENISE?

>> I HAD THE SAME THING, THE APPLE STRUDEL.

YOU COULDN'T GO WRONG WITH THAT, I FIGURED.

SO IT WAS DELICIOUS, YEAH.

VERY GOOD.

NOT OVERLY SWEET.

AS SHE SAID, VERY GOOD.

>> IF YOU WOULD LIKE TO TRYR KATE, RESERVATIONS ARE NOT ACCEPTED.

THE AVERAGE TAB IS $15 WITHT DRINKS.

AND FINALLY, DENISE AS PICK IT'S FRANCO'S ITALIAN CAFE,N NORTH SCOTTSDALE ROAD.

EAST OF CAMELBACK ROAD IN SCOTTSDALE.

>> IT'S LIKE AN ITALIAN CAF.

WE TAKE CARE OF EVERY SINGLE TABLE LIKE WE INVITE YOU TO COME TO A DINNER.

PEOPLE LIKE IT.

ME, MY DAUGHTER, MY WIFE, WE ALWAYS MAKE SURE THAT EVERYTHING IS OKAY.

IT'S VERY SIMPLE.

BUT WE USE IT FOR FRESH INGREDIENTS AND MAKE SURE TT YOU CAN MAKE A GOOD DISH IFU DON'T START WITH VERY GOOD QUALITY INGREDIENT.

ONE OF OF THE FAVORITE DISHS PASTA ERB AROMATICHE.

WE HAVE CHOPPED UP LEEKS AND ROSEMARY, SAGE, OREGANO, AND ROMANO CHEESE AND WHITE WIN, AND CREAM.

PEOPLE LOVE IT!

THIS IS MY OWN RECIPE.

IT'S SOMETHING REALLY SPECI.

MY LOVE OF FOOD CAME FROM MY GRANDMOTHER AND MY MOTHER.

SO WHEN I WAS A LITTLE KID,I ALWAYS LIKE TO SEE WHAT WE E DOING AND TASTING EVERYTHIN.

I LOVE THIS KIND OF WORK.

IF I DIDN'T LOVE IT, HOW ARE GOING TO DO IT?

I LIKE TO MAKE PEOPLE HAPPY.

PEOPLE COME WENT WE HAVE A D TIME.

99% OF THE PEOPLE THAT COMEO THIS PLACE WILL BE VERY HAP.

>> SO WHY DID YOU CHOOSE FRANCO'S?

>> I ACTUALLY MET FRANCO AND HIS LOVELY WIFE CAROLINE WHN THEY HAD THEIR VERY FIRST DAUGHTER.

I WAS WORKING AT THE HOSPITL WHERE SHE DELIVERED.

>> OH, BOY.

>> AND ABOUT A YEAR LATER, THEIR SECOND DAUGHTER WAS BN AND BOTH TIMES THEY SPOKE LOVINGLY ABOUT THEIR RESTAUT AND THE WAY HE PREPARED THE FOOD.

I THOUGHT, I HAVE TO TRY THS PLACE.

AND WHEN YOU GO INSIDE, IT S VERY MUCH A BISTRO TYPE OF LOOK.

IT HAS THE DIMMER LIGHTING.

IT JUST GIVES YOU THAT WARM, FAMILY VIBE.

HE TRIES TO MAKE EVERYBODY L LIKE THEY ARE THE MOST IMPORTANT PERSON, PART OF TE FAMILY.

>> I THINK HE BELIEVES THAT.

>> MM-HMM.

>> NOW, I WILL TEE OFF THE M LIGHTING.

WHAT DID YOU THINK OF THE ATMOSPHERE.

>> I AGREE WITH DENISE.

IT FELT LIKE A REALLY COMFORTABLE PLACE TO EAT.

I FELT LIKE I COULD HAVE A GREAT CONVERSATION.

THERE WERE PEOPLE AROUND ME THAT YOU COULD TELL WERE HAG A GOOD TIME.

>> PERFECT FOR A NICE MEETIG WITH MY WIFE AND MY BUSINESS ASSOCIATE THAT MET ME THERE.

WE WERE THERE FOR HOURS ANDT TO DO A LOT OF TALKING AND ENJOYED OURSELVES.

IT WAS A GREAT NIGHT FOR BUSINESS, FOR ANNIVERSARIES OR-- >> AND DID YOU BOTH.

>> YES.

>> WHAT DID YOU THINK ABOUTE APPETIZERS?

WHAT DID YOU HAVE FIRST.

>> THE BARTENDER/SERVER WHO TOOK CARE OF US AND BEEN THE FOR YEARS SUGGESTED AN ANTIPASTO PLATTER THAT WASNT ON THE MENU.

WE WENT AHEAD AND GOT THAT DIRECTION.

GET READY, HERE'S THE LIST.

IN THE CENTER IT HAD A BIG PIECE OF BUFF LOAF MOZZARELA CHEESE ON A NICE THICK OF TOMATO WITH SOME BASIL.

THERE WAS ROASTED VEAL THATS SHAVED.

ROASTED PEPPER WITH ANCHOVIS AND SOME SLICED, VERY THIN SLICES OF PARMESAN, TO ACCET ANYTHING YOU WANTED ON THE PLANE AND TUNA CAR PACO WITA BED OF ARUGULA.

AND THERE WERE BIG SLICES OF MELON WRAPPED IN PROSCIUTTO.

I THINK THAT'S EVERYTHING TT WAS ON THERE.

I TELL WHAT YOU WAS LEFT-- >> THAT MIGHT BE ENOUGH.

>> I WILL TELL YOU WHAT WAS LEFT WHEN WE WERE DONE.

NOTHING.

WE ATE THE ENTIRE PLATE.

>> WHAT IS GREAT, IS THE SER TOOK YOU FOR A REALLY RIDE F THE MENU.

THAT'S REALLY COOL.

THAT'S A POINT OF SERVICE THAT'S REALLY NICE.

>> DENISE, HOW DID YOUR BUDY DO ON THE APPETIZERS?

>> AMAZING, AS ALWAYS.

>> WE HAD THE BRUSCHETTA WIH THE TOMATO BASIL.

IT WAS SO FRESH.

>> WHAT WAS ON THE BRUSCHET?

>> TOMATO BASIL.

>> OKAY.

>> TOASTED ITALIAN BREAD.

>> YES, JUST ABSOLUTELY PERFECT.

>> WE SHARED THE PORTOBELLO MUSHROOM AND IT WAS SO FRESH AND SIMPLE AND THEY SERVED T WITH A FRESH LEMON THAT WE SQUEEZED OVER IT.

IT WAS JUST A GREAT TASTE TT GOT OUR PALATE GOING AND REY FOR THE MAIN COURSE.

>> FOR MY MEAL, LET'S SEE II CAN PRONOUNCE THIS CORRECTL, IT WAS THE PASTA, THE PASTAB AROMATICHE OR SOMETHING, BASICALLY AROMATIC HERB PAS.

IT WAS VERY RICH, CREAMY CAE WITH THIS PASTA AND THERE'S BITS OF BEAT THAT WAS NOT PANCETTA.

AND THEY COOKED PROSCIUTTO D YOU HAD LITTLE BALLS OF PROSCIUTTO THROUGHOUT THAT.

AND IT WAS RICH, CREAMY, COMFORTING PASTA DISH.

>> HE'S FROM THE NORTHERN AA OF ITALY AND THAT'S A TYPICL DISH.

>> WHAT DID YOU HAVE?

>> WE SHARE A PASTA AND ENTE SO WE CAN HAVE A LITTLE OF EVERYTHING.

WE SHARED AT CORN SQUASH TORTELLINI.

>> OH,.

>> WHICH WAS IN A HONEY CREM SAUCE, LIKE AN ALFREDO-TYPE SAUCE.

THE ACORN SQUASH, YOU COULD TASTE IT ON THE INSIDE.

VERY FRESH, AND COOKED PERFECTLY.

WE SHARED THE ELEPHANTE EAR, BUT IT'S A VERY LARGE VEAL CUTLET, POUNDED VERY THINLY WITH BREADING, PAN FRIED ANT ACTUALLY BROUGHT ME HOME.

IT WAS EXACTLY HOW MY GRANDMOTHER USED TO MAKE IT.

IT CAME WITH A ROASTED POTA, SAUTED SPINACH AND IT WAS DE PERFECT.

AND SOME HONEY SAUTED CARRO.

VERY GOOD.

>> LAUREN, SO WHAT DID YOU ?

>> I HAD ONE OF THE-- >> PREDESSERT.

>> PREDESSERT, OF COURSE.

I HAD ONE OF THE SPECIALS OF THE DAY, SEA BASS.

I DID NOT GO ANTICIPATING TO GET FISH BUT I'M SO GLAD I .

IT WAS MOIST AND FLAKY AND D A FRESH TOMATO SAUCE WITH ACTUAL CHUNKS OF TOMATO.

IT WAS SUCH A GREAT SURPRIS.

I LOVED IT.

IT CAME WITH THE SAME SIDE F VEGETABLES WHICH WERE DELICS AND FRESH AND REALLY COMPLIMENTED THE FISH WELL.

>> NOW, PISTE DERESISTANCE, WHAT DID YOU HAVE.

>> I HAD THE CHOCOLATE CAKED IT WAS A FEW LAYERS AND CHOCOLATE MOUSSE IN BETWEEN, AND IT WAS GONE VERY QUICKL.

IT WAS DELICIOUS.

VERY MOIST.

>> NICE.

>> AS DESSERT CAME AROUND, E ALL HAD A SHOT OF LIMONCELL.

IT SMELLED LIKE LEMON CANDY ALMOST.

>> YEAH, YEAH.

>> SO WE WENT FROM THAT INTN INCREDIBLE DESSERT, I THINK IT'S CALLED MERENGHATA.

YOU KNEW I WAS GOING THAT DIRECTION.

>> THAT'S MY FAVORITE.

>> I HAD NEVER SEEN ANYTHING LIKE THAT.

I'M SO GLAD WE CAME TO THIS RESTAURANT.

THANK YOU FOR SUGGESTING IT.

>> YOU'RE WELCOME.

>> WHAT IS THE MERENGHATA, T TO EXPLAIN.

>> YOU KNOW, IT ALMOST TASTS LIKE IT'S AN ICE CREAM, BECE IT'S FROZEN, BUT YET IT IS HAS MORE OF A MERINGUE THE OUTSIDE IS CRIPSY AND IT'S HIS GRANDMOTHER'S RECIPE >>HAS TO BE >> AND IT IS JUST SO GOOD AND YOU GET A WEDGE THAT IS AT LEAST THIS BIG >>IT'S HUGE >>I MEAN IT'S JUST HUGE >> AND THE SUGAR IS CRYSTALLIZED AT THE BOTTOM O MAKE THE CRUST.

>> AH.

>> AND IT'S SERVED COLD, ICE COLD.

>> YES.

>> SO WHEN YOU TAKE A SCOOPF IT, YOU EAT A BITE AND I SAI GET FIRST BITE SINCE I WILLE ON THE TV OF THIS.

FOUR BITES LATER, THEY'RE GG IS HE GOING TO SHARE THAT OR WHAT?

THERE'S BREADING AND SHORT E ON THE BACK THIS HAD A HINTF STRAW BETTERY TO IT.

>> IT'S JUST REALLY GOOD.

AND THEN THE HOMEMADE WHIPPD CREAM THAT COMES ON THE SIDE WITH THE STRAWBERRIES.

>> AND DENISE, DID YOU HAVE ANOTHER DESSERT.

>> OF COURSE I HAD THAT ANDE TIRAMISU.

>> I LIKE THAT OF COURSE BYE WAY.

>> AND THE TIRAMISU IS DELICIOUS.

IT'S SO MOIST AND CREAMY, BT YET IT'S RICH BUT YET LIGHT.

>> WELL, THANK YOU VERY MUCH FOR THAT.

I'M HUNGRY ALREADY.

AND IF YOU WOULD LIKE TO TRY FRANCO'S ITALIAN CAFE, RESERVATIONS ARE ACCEPTED, AVERAGE TAP IS $45 WITHOUT DRINKS.

THANKS TO DENISE, LAUREN AND KASEY FOR SHARING THEIR TIP.

YOU CAN NOMINATE YOUR FAVORE SPOT.

BE A PART OF THE FOODIE CONVERSATION ON FACEBOOK, TWITTER AND INSTAGRAM, #CHECKPLEASEAZ.

COME ON BACK NEXT TIME WHEN THREE NEW GUESTS MAKE THEIR RESTAURANT RECOMMENDATIONS RIGHT HERE ON CHECK, PLEASE, ARIZONA.

I'M CHEF MARK TARBELL.

EAT WELL AND OFTEN.

CHECK, PLEASE WAS MADE BY LS BY LES, SERVING H.O.

A.s AND COMMERCIAL CLIENTS WHILE WORKING TO IMPROVE THE LOCAL COMMUNITY.

PROUD TO SUPPORT 8, ARIZONA PBS.

ENHANCING ARIZONA LANDSCAPE SINCE 1982.

>> FINDING A LOCAL DENTIST N BE DIFFICULT.

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