{"id":60497,"date":"2025-01-01T00:04:27","date_gmt":"2025-01-01T06:04:27","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=60497"},"modified":"2026-04-06T09:35:08","modified_gmt":"2026-04-06T15:35:08","slug":"culinary-dropout-scottsdale-arizona","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=60497","title":{"rendered":"Culinary Dropout – Scottsdale, Arizona"},"content":{"rendered":"
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Culinary Dropout Gets an “A” From Two Tough Graders<\/figcaption><\/figure>\n

With a name like Culinary Dropout, you might expect an edgy and provocative venue, something hip and trendy where all the beautiful blonde\u00a0 women of Scottsdale come to mix with bad boys.\u00a0 That expectation might be reenforced by\u00a0Old Town Scottsdale<\/strong><\/a> website which describes Culinary Dropout:\u00a0 “From the chefs on the line with silver-studded ears and Mohawk hairdo, to the inked-up, decked-out bar staff mixologists shaking and stirring some of the most creative cocktails, we\u2019re all dropouts here<\/em>.”\u00a0 Instead, we found a rather innocuous vibe, akin to maybe Chili’s on a slightly rowdy day. Most of the diners were coupled, some ferrying toddlers carrying the gene code that will propagate beautiful blondes.\u00a0 Others strode in with pampered pooches in strollers that cost more than our car.\u00a0 Live music was smooth and mellow, the antithesis of raucous rock we had expected. Heck, many people who might use that mild oath were among the crowd.<\/p>\n

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The Comfy, Cool Bar and Dining Room<\/figcaption><\/figure>\n

Located in the pricey real estate section of Scottsdale’s Old Town (Waterfront), Culinary Dropout may defy any impression you may have based on its name alone.\u00a0 You might find, as we did, it’s family friendly, grandma approved.\u00a0 Now that I’ve ruined its reputation, let me tell you what we really thought of Culinary Dropout.\u00a0 First, we recognize the name was probably some Madison Avenue think tank’s idea of a catchy name that will bring in a demographic which likes to spend.\u00a0 Second, we loved the menu, regretting only that we weren’t able to try even more items (that’s what future visits are for).\u00a0 Third–and most important for our debonair dachshund The Dude–we loved the dog-friendly (understatement) patio.\u00a0 Because of–close proximity seating, we met some very interesting and nice people, none of whom sported a Mohawk hairdo (not that there’s anything wrong with that).\u00a0 Finally, from our view on the patio, we enjoyed unobstructed sightings of very expensive and magnificent cars as they passed by.<\/p>\n

Culinary Dropout is under the umbrella of the Fox Restaurant Concepts<\/strong><\/a>, an Arizona-based creative culinary community with more than fifty restaurant locations nationwide (and counting) under twelve names.\u00a0 Drive around the Phoenix metropolitan area and you’re bound to run into one.\u00a0 Make it a point to stop…and probably to make reservations in advance.\u00a0 We found one open slot for Sunday brunch and jumped on it.\u00a0 The brunch menu offers enough food choices for everyone, but if you study the main menu you’re likely to espy the one thing that’s not on the brunch menu that you’d absolutely love to have.<\/p>\n

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Tortilla Chicken Soup<\/figcaption><\/figure>\n

Menu options are vast with portions that will surprise you.\u00a0 While a boon for trenchermen, that may be a detriment to the restaurant.\u00a0 We intended to order an appetizer or two, a couple of entrees and a dessert to split.\u00a0 We never made it to the entrees but left so sated and happy, we didn’t miss them.\u00a0 Besides, as frequently pointed out, that’s what additional visits are for…and there will be future visits.\u00a0 For one thing, we’ve got to return for lunch or dinner when we can order that one thing we wanted that’s not on the brunch menu.\u00a0 For me, that would be the Spicy Korean Skirt Steak (forbidden rice, zucchini, mushroom, ginger chili sauce).<\/p>\n

While the brunch menu offers a wealth of options, the main menu has an enviable array of delicious items.\u00a0 First on the menu is a section titled “Soup and Share,” the highlight of which may be “Yesterday’s Soup” because “it’s better the next day.<\/em>”\u00a0 The “Meat and Cheese” section of the menu lists individual items from which you can create your own charcuterie board.\u00a0 Then there’s the “Snacks” section with such delights as marcona almonds and gochujang Brussels sprouts.\u00a0 Salads, to which you can add salmon, chicken or steak for a pittance more, are an attractive option as are sandwiches (including a turkey pastrami that’s earned high praise on social media.\u00a0 Entrees include classic American comfort food favorites such as meatloaf and fried chicken.\u00a0 There are only two desserts on the menu, but both could tempt Job.<\/p>\n

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Soft Pretzels and Provolone Fondue<\/figcaption><\/figure>\n

1 May 2022<\/strong>: It’s not a proverbial “old wife’s tale” that soup tastes better the next day.\u00a0 There’s actually been scientific studies that show most soups actually do improve with age.\u00a0 The Kitchn explains “Letting a finished pot of soup hang out overnight means that harsh flavors soften, the ingredients have a chance to absorb the tasty broth, and everything transforms from very distinct flavors into one harmonious soup<\/em>.”\u00a0 It’s a theory we test at home all the time by making portions we can’t possibly finish in one meal.\u00a0 The notion that soup improves with time invited us to try Culinary Dropout’s yesterday’s soup<\/strong><\/em>.<\/p>\n

Yesterday’s soup turned out to be a tortilla chicken soup<\/strong><\/em> brimming with flavor and chock-full of fresh, flavorful ingredients.\u00a0 The slivers of tortilla were so crisp that they had to have been added just before serving.\u00a0 Yesterday’s tortillas would have been absorbed completely into the soup. \u00a0Almost every spoonful of the soup included a piece of chicken–not a smithereen or crumb, mind you, but hunks of it. \u00a0The tomato-based broth was rich and hearty, an exemplar of soup being a comforting elixir. \u00a0Alas, our server destroyed the illusion a bit by confessing that yesterday’s soup may have been made up that morning.<\/p>\n

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Prosciutto Deviled Eggs and Prosciutto di San Daniele<\/figcaption><\/figure>\n

1 May 2022<\/strong>: One commonality among most of the guests seated on the patio was an order of soft pretzels and Provolone fondue<\/strong><\/em>. \u00a0These are not the ropes of dough fashioned into the shape of a loose knot that we think of when contemplating pretzels. \u00a0Instead, these are more puffy bread roll-like than similar to a cracker with all the qualities of great bread. \u00a0A pliable exterior gives way to a soft interior. \u00a0Sea salt is sprinkled lightly on the glossy surface. \u00a0As wonderful as the soft pretzels are on their own, the Provolone fondue puts them in rarefied air–gourmet pretzels so good you’ll forever change your conception of pretzels.<\/p>\n

1 May 2022<\/strong>: After thoroughly enjoying our pretzels and yesterday’s soup (that may have come from today), we found ourselves too full to even share an entire entree. \u00a0Rather than make ourselves miserable, we selected one item–Prosciutto di San Daniele<\/strong><\/em>–from the “Meat and Cheese” section of the menu and one item–Prosciutto Deviled Eggs<\/strong><\/em>–from the “Snacks” section. \u00a0When deviled eggs were practically de rigueur on restaurant menus a few years ago, we rarely ordered them. \u00a0Seeing them on the Culinary Dropout menu must have rekindled any affection we may have had for them. \u00a0If all deviled eggs are as good as these, deviled eggs may be in for a comeback. \u00a0The balance of devil (tartness, spice) and sulfuric qualities of the egg was a perfect marriage. \u00a0By the way, perhaps the best description I’ve seen for \u00a0the flavor of a hard-boiled egg is “mild fart<\/em>.” \u00a0Because you can never have enough prosciutto, we had one of our favorite varieties. \u00a0Predictably, it was magnificent.<\/p>\n

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Culinary Dropout in Tempe<\/figcaption><\/figure>\n

Culinary Dropout: Tempe<\/strong><\/h1>\n

1 January 2025<\/strong>:\u00a0 I’ve never been a “bandwagon jumper.”\u00a0 Win, lose or draw, I’m a Cowboys fan for life.\u00a0 Same for the UNM Lobos.\u00a0 Once the Cowboys and Lobos lose their final game of the season, the season is over for me.\u00a0 Save for the Super Bowl, I won’t watch any more football.\u00a0 Our inaugural visit to Culinary Dropout in Tempe transpired on New Year’s Day.\u00a0 2025, however, was of secondary importance to most Phoenix area residents.\u00a0 The most important event of the day was the Peach Bowl game that pitted the Arizona State Sundevils against the Texas Longhorns.\u00a0 We didn’t realize when we made reservations that throngs of Sundevil fanatics would pack Culinary Dropout for lunch.<\/p>\n

With every large screen television tuned in to the game, the crowd exploded every time the Sundevils scored or made a spectacular play.\u00a0 They booed mercilessly when the Longhorns scored and even more lustily when the visually impaired officials missed a call that should have been in the Sundevils favor.\u00a0 Eventually–and my Kim beat me to it–we got caught up in the hype and joined the raucous revelers in cheering on the Sundevils.\u00a0 I must admit it was fun rooting on a team with a chance to win a game of significance.\u00a0 Ultimately, the Sundevils succumbed in a double-overtime thriller that left a restaurant in anguish.<\/p>\n

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Spicy Curry with Steak<\/figcaption><\/figure>\n

1 January 2025<\/strong>:\u00a0 Culinary Dropout’s spicy vegan curry<\/strong><\/em> (griddled sweet potato, eggplant, snap pea, cauliflower, shiitake mushroom, black rice) should have warranted a standing ovation of its own.\u00a0 Sam, our fantastic server talked me into having this vegan curry with steak.\u00a0 With or without meaty intervention, this was the best curry dish I’ve had outside a Thai or Indian restaurant since The Sawtooth Club<\/strong><\/a> in Ketchum, Idaho.\u00a0 The coconut-sweetened curry was rich, pungent and fiery, a wonderful compliment to the superbly prepared vegetables.\u00a0 There was no tempering the spiciness with additional rice; all the rice I was going to get was already in the bowl.\u00a0 The sweet potato, in particular, was magnificent as sweet and spicy combinations often are.\u00a0 So were the snap peas.\u00a0 The steak was predictably a great touch though wholly unnecessary.<\/p>\n

1 January 2025<\/strong>:\u00a0 \u00a0Our friend Pastor Shelly Smith told us blackeyed peas are his favorite way (after prayer, of course) to start off his new year.\u00a0 My Kim considers it starting off the year right by having fried chicken.\u00a0 Culinary Dropout’s fried chicken<\/strong><\/em> comes with a warning: “Be patient!\u00a0 It’s worth it.”\u00a0 In addition to a warning, it comes with a buttermilk biscuit, smashed potatoes and gravy (which she passed on).\u00a0 \u00a0I consider it evidence that I’m loved when my Kim shares her chicken with me.\u00a0 With three pieces–breast, wing, leg–of chicken–there was plenty of perfectly prepared poultry to go around.\u00a0 My Kim eschews breading and this chicken was rather heavily breaded.\u00a0 When she peeled off that breading, wisps of steam wafted toward our anxiously awaiting nostrils.\u00a0 It tasted as good as it smelled.<\/p>\n<\/div>\n

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Fried Chicken<\/figcaption><\/figure>\n

1 May 2022<\/strong>: Both my Kim and I are rather anachronistic when it comes to desserts. \u00a0She loves cinnamon rolls while bread pudding is one of my passions. \u00a0In Culinary Dropout’s monkey bread<\/strong><\/em>, bread pudding meets cinnamon roll meets apple pie and it’s all topped with vanilla bean ice cream. \u00a0Served piping hot on a small cast iron plate, the monkey bread’s aromas wafted gently into the air to the curiosity and delight of our neighbors. \u00a0While I normally eschew overly sweet desserts, this one was special. \u00a0Bobbye, my department’s administrative assistant used to bake monkey bread for me in Mississippi. \u00a0Seeing monkey bread on the menu dredged up wonderful memories of my dear friend.<\/p>\n

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Monkey Bread and Vanilla Bean Ice Cream<\/figcaption><\/figure>\n

In 1966, American psychologist Timothy Leary who was renowned for his strong advocacy of psychedelic drugs, popularized the counterculture era phrase “Turn on, tune in, drop out<\/em>.”\u00a0 He didn’t have Culinary Dropout in mind when coining that phrase, but with its combination of live music and terrific food, you can do all three things he advocated.<\/p>\n

Culinary Dropout<\/strong>
\n7135 E. Camelback Rd. Suite 125
\nScottsdale, Arizona<\/strong>
\n(480) 970-1700
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>:1 May 2022
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: Excellent<\/strong><\/span>\u00a0\u2013 High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Tortilla Chicken Soup, Soft Pretzels and Provolone Fondue, Prosciutto Deviled Eggs, Prosciutto di San Daniele, Monkey Bread and Vanilla Bean Ice Cream
\nREVIEW #1270<\/strong><\/p>\n

Culinary Dropout<\/strong>
\n149 S Farmer Avenue
\nTempe, Arizona<\/strong>
\n(480) 240-1601
\nLATEST VISIT<\/strong>: 1 January 2025
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: 23
\nCOST<\/strong>: $$$ – $$$$
\nBEST BET:<\/strong> Spicy Curry, Fried Chicken, Soft Pretzels and Provolone Fondue, Monkey Bread and Vanilla Ice Cream<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

With a name like Culinary Dropout, you might expect an edgy and provocative venue, something hip and trendy where all the beautiful blonde\u00a0 women of Scottsdale come to mix with bad boys.\u00a0 That expectation might be reenforced by\u00a0Old Town Scottsdale website which describes Culinary Dropout:\u00a0 “From the chefs on the line with silver-studded ears and Mohawk hairdo, to the inked-up, decked-out bar staff mixologists shaking and stirring some of the most creative cocktails, we\u2019re all dropouts here.”\u00a0 Instead, we found a rather innocuous vibe, akin to maybe Chili’s on a slightly rowdy day. Most of the diners were coupled, some ferrying toddlers carrying the gene code that will propagate beautiful blondes.\u00a0 Others strode in with pampered pooches in strollers that…<\/p>\n","protected":false},"author":1,"featured_media":69196,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[21,28,703,563,553],"tags":[1155,1915,732,1921,1913,1919,1920,1918,4636,1917,1914,1916],"class_list":["post-60497","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-arizona","category-dog-friendly","category-rating-excellent","category-across-america","tag-dog-friendly-patio","tag-fox-restaurant-concepts","tag-fried-chicken","tag-monkey-bread","tag-old-town-scottsdale","tag-prosciutto-deviled-eggs","tag-prosciutto-di-san-daniele","tag-soft-pretzels-and-provolone-fondue","tag-spicy-curry-with-steak","tag-tortilla-chicken-soup","tag-waterfront","tag-yesterdays-soup"],"yoast_head":"\nCulinary Dropout - Scottsdale, Arizona - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=60497\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Culinary Dropout - Scottsdale, Arizona - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"With a name like Culinary Dropout, you might expect an edgy and provocative venue, something hip and trendy where all the beautiful blonde\u00a0 women of Scottsdale come to mix with bad boys.\u00a0 That expectation might be reenforced by\u00a0Old Town Scottsdale website which describes Culinary Dropout:\u00a0 “From the chefs on the line with silver-studded ears and Mohawk hairdo, to the inked-up, decked-out bar staff mixologists shaking and stirring some of the most creative cocktails, we\u2019re all dropouts here.”\u00a0 Instead, we found a rather innocuous vibe, akin to maybe Chili’s on a slightly rowdy day. 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