{"id":65458,"date":"2024-12-28T00:03:45","date_gmt":"2024-12-28T06:03:45","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=65458"},"modified":"2026-05-18T13:12:32","modified_gmt":"2026-05-18T19:12:32","slug":"italian-daughter-scottsdale-arizona","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=65458","title":{"rendered":"Italian Daughter – Scottsdale, Arizona"},"content":{"rendered":"
\n
\"\"
Italian Daughter in North Scottsdale<\/figcaption><\/figure>\n

“I am my father’s daughter, the Italian daughter<\/em>” proclaims restaurateur Melissa Maggiore-Meyer on the Italian Daughter’s website. \u00a0As the daughter of famed Phoenix chef and restaurant impressario Tomaso Maggiore, it seems almost predestined that she would follow in her father’s Sasquatch-like footsteps. \u00a0At an early age, Melissa’s father taught her the beauty and joy a great meal can bring to one’s life. \u00a0She cherishes the memories of gathering around the table with family and friends, sharing stories, laughter, wine, and of course, a great dish of pasta. \u00a0Her love for the cuisine of her Italian heritage was cemented by extensive travel to Italy with her father.<\/p>\n

\"\"
Italian Daughter at 4PM – Much Brighter<\/figcaption><\/figure>\n

Melissa’s passion \u00a0for food, wine, and hospitality supplanted her pursuit of a Journalism \u00a0degree from Arizona State University. \u00a0She relocated to San Diego where she launched a number of Italian restaurants throughout southern California. \u00a0One of those restaurants–Tommy V\u2019s Urban Kitchen in Carlsbad, California–was the subject of Food Network primetime series, Family Style. \u00a0In 2018 Melissa and her husband Kevin returned to Scottsdale to be closer to family. In April 2021 Melissa opened The Italian Daughter to pay homage to her late father and continue the legacy he left behind.<\/p>\n

\"\"
The Covered and Heated Patio<\/figcaption><\/figure>\n

Chef Tomaso Maggiore was a formidable culinary presence in the Valley of the sun, founding over 35 of Phoenix’s most treasured restaurants. \u00a0It speaks volumes about his influence as a parent that his offspring succeeded him in the culinary arena. \u00a0Son Joey and daughter-in-law Cristina developed such stalwart restaurants as\u00a0 Hash Kitchen, The Sicilian Butcher, The Sicilian Baker and The Mexicano. \u00a0 Joey and Melissa are committed to carry on Tomaso\u2019s legacy. Joey’s Sicilian Butcher (three locations in the Valley) is his tribute to his father who was born and raised in Sicily and had a strong passion for Sicilian traditions and the rich culture of the Mediterranean island.<\/p>\n

\"\"
“Whatever is happening in your life, always remember to enjoy the table, be it ours or yours.” -On Dining Room Wall<\/figcaption><\/figure>\n

The Italian Daughter in North Scottsdale is Melissa’s \u00a0love letter to her father. \u00a0In an interview with Arizona Foothills<\/strong><\/a>, she shared that her father, whom she misses every day, is the one person with whom she would have dinner if she could have dinner with anyone she wanted. \u00a0 She added that the one thing she would change if she could is “bringing back the family dinner<\/em>.” \u00a0Though she likely meant bringing the family dinner back to the family home, Italian Daughter would be a great venue for holding any dinner–date night, special occasion, business…and yes, family dinner.<\/p>\n

\"\"
Fresh Bread<\/figcaption><\/figure>\n

We learned about Italian Daughter from Marc Resnick, the genial restaurant manager at Tempe’s superb Alter Ego<\/strong><\/a> restaurant. \u00a0He’s relatively new to the Valley, but has lived in the area long enough to experience a 127-degree day. \u00a0He \u00a0knows great food and we trust his opinion. \u00a0My friend Bruce “Sr. Plata” Silver doesn’t hold the same high opinion of Italian Daughter, but that’s likely because he got take-out during the dark days in which the Cabrona Virus shut down the world. \u00a0We were happy to be able to dine in the restaurant’s heated and covered patio (so comfortable that it hardly seemed like a patio).<\/p>\n

Italian Daughter is located on North Scottsdale Road about a mile beyond where the road crosses “Loop 101.” \u00a0It’s quite a bit darker on this side of the 101 with far fewer homes and far less light pollution. \u00a0In a further example of Twilight Zone irony, our GPS kept referring to Scottsdale as “Scotchdale” in a weird intonation reminiscent of Sean Connery. \u00a0 When we arrived at the nondescript strip mall, our annoying GPS told us “you have arrived at your destination” without telling us where among the 40 or so retail shops it was. \u00a0It took a Magellen route to find it.<\/p>\n

\"\"
Panzanella Salad<\/figcaption><\/figure>\n

Ask (beg, plead, cajole, threaten, bribe if you have to) for Amber to be your server. NOTE<\/strong>: We found out during our second visit that Amber is no longer working at the Italian Daughter.\u00a0 \u00a0Not only was she intimately familiar with the menu and restaurant specials, she described each item better than I could. \u00a0Amber guided us through our meal. \u00a0When I asked about a butternut squash dish, she had me in just a few words, but listening to her mouth-watering description was so enthralling I dared not stop her. \u00a0If possible, the dishes delivered to our table were even better than she described them. \u00a0That’s saying something!<\/p>\n

As we contemplated the fabulous menu, Amber delivered a loaf of bread with herbed butter<\/strong><\/em> to our table. \u00a0 Covered by a white cloth napkin, the bread was warm. \u00a0The butter was soft and easy to spread (don’t you hate the near frozen butter some restaurants serve?). \u00a0 It took immense willpower not to consume the entire loaf, but we were determined to focus on our entrees and the appetizer Amber recommended for us. \u00a0The bread is sliced into thick slices. \u00a0It’s got a downy soft interior and a crusty exterior.<\/p>\n

\"\"
Butternut Squash Saccheti Cacio e Pepe<\/figcaption><\/figure>\n

3 January 2024:<\/strong>\u00a0Perhaps intuiting that the conventional starters might be a bit much, Amber recommended we share the Panzanella Salad<\/strong><\/em> (crusty bread, fresh mozzarella, olives, tomato, basil, shaved red onion, cucumber, extra virgil olive oil, red wine vinaigrette). \u00a0Let’s just say it’s among the best panzanella salads we’ve had. \u00a0We were thoroughly impressed–maybe blown away–by the high quality of ingredients, every one of which was fresh, crisp and absolutely delicious on its own. \u00a0Our debonair dachshund The Dude was most impressed by the marshmallow-sized mozzarella balls. \u00a0Obviously made on the premises, they were milky and tangy. \u00a0There were no greens or lettuce of any type on the salad, just the freshest olives, tomatoes, cucumbers and red onion. \u00a0Fresh and peppery basil played in concordant harmony with the red wine vinaigrette.<\/p>\n

3 January 2024<\/strong>: One of my friends (who shall remain unnamed here) once told me “real men don’t eat butternut squash<\/em>.” \u00a0Not that I would listen to such heresy. \u00a0I love, love, love butternut squash–particularly when the sweet squash is paired with savory ingredients. \u00a0Amber shared that Italian Daughter’s butternut squash saccheti cacio y pepe<\/strong><\/em> is not to be missed. Sacchetti, which translates to “little purses” in Italian, is a delightful and visually appealing form of stuffed pasta. \u00a0Amber explained that traditional cacio y pepe ingredients\u00a0 (aged pecorino Romano cheese, freshly ground black pepper) form the contents of each little purse along with the rich, sweet butternut squash. \u00a0Wow! \u00a0That unlikely pair blew me away! \u00a0This may well be the best butternut squash dish I’ve ever had. \u00a0Each swoon-worthy purse is an experience in ectasy.<\/p>\n

\"\"
Potato Soup with Pancetta<\/figcaption><\/figure>\n

3 January 2024<\/strong>: My Kim wasn’t quite as hungry (besides she knew she could swipe some of my dish) so her entree choice was actually the soup special of the day. \u00a0Potato soup with pancetta<\/strong><\/em> may sound rather pedestrian, but Italian Daughter’s version is “sublime” (Kim’s term). \u00a0Rich, creamy and heart-warming soup is punctuated by deep porcine richness–better than bacon (which loses some of its “porkiness” because it’s smoked). \u00a0Italian basil lends a delightful fragrance and peppery notes that accentuate the richness of the soup.<\/p>\n

28 December 2024<\/strong>: I was very wet behind the years from a culinary perspective the\u00a0 very first time I had veal parmigiana.\u00a0 At the age of 20, however, I was on my way to becoming a fearless eater by consistently ordering foods I’d previously never tried.\u00a0 Considering my bumpkinly background, there were a lot of things I hadn’t tried.\u00a0 As I recall, the veal parmigiana<\/strong><\/em> was about $14, a small fortune considering my monthly wages were about $500 (of course $500 went a lot further back in\u00a0 1978).\u00a0 I’ve never forgotten that very first veal parmigiana and don’t often order it simply because not a lot of Italian restaurants seem to offer it .<\/p>\n

\"\"
Veal Cutlet Parmigiano<\/figcaption><\/figure>\n

Italian Daughter’s version is an upscale ($46) version of my first: panko breading over a mozzarella blanet enrobing the spoon-tender veal which was then covered in San Marzano tomato sauce.\u00a0 The mild, delicate flavor of the veal played three-part-harmony with the salty cheese and acidic tomato sauce.\u00a0 This was the most tender and delicious veal parmigiano I’ve ever had in every regard.\u00a0 The panko crust was lightly applied, the cheese and tomato sauce generous.\u00a0 \u00a0The veal was accompanied by a terrific rigatoni vodka pasta.<\/p>\n

\u00a028 December 2024<\/strong>: It’s very rare my Kim and I covet the same menu item.\u00a0 Because I value her more than any restaurant dish, I don’t even tell her “hey, that’s what I was going to order<\/em>.”\u00a0 Such was the case when she espied the br<\/strong>own butter seared scallops with sweet corn risotto.\u00a0\u00a0<\/strong><\/em>Four tender scallops sat atop a wonderful rice dish exemplifying a rich and comforting flavor profile.\u00a0 The sweet corn risotto is punctuated by small asparagus.\u00a0 As with great risotto, it’s only as good as the stock in whih it’s prepared.\u00a0 This was a great risotto!\u00a0 And those brown butter seared scallops warrant a great big wow.\u00a0 This is an outstanding entree.<\/p>\n

\"\"
Brown Butter Seared Scallops + Sweet Corn Risotto<\/figcaption><\/figure>\n<\/div>\n
\n

3 January 2024<\/strong>; Italian Daughter’s limoncello cake<\/strong><\/em> (from The Sicilian Baker) is the only thing that could possibly top our meal. \u00a0It is quite simply the very best limoncello cake we’ve ever had–by far! \u00a0 The cake is replete and frosted with layers (top and middle) of creamy marscarpone cream. \u00a0It’s covered with Lemon-Up (crispy, lemon-flavored cookies with a layer of sugar glaze on one side) and finished with a drizzle of lemon oil. \u00a0Despite the lemony influence, this is not an overly tangy, purse your lips dessert. \u00a0It’s a dessert that will make you a lemon lover if you aren’t already one. \u00a0Did I mention the housemade whipped cream. \u00a0It’s so good and so rich.<\/p>\n

\"\"
Limoncello Cake, the BEST We’ve Ever Had!!!<\/figcaption><\/figure>\n

In May, 2016, The Takeout published a list of the Best Italian Restaurant in Each US State<\/strong><\/a>.\u00a0 The Arizona honoree was The Italian Daughter.\u00a0 The Takeout had this to say: “Created as a tribute to a beloved father and his culinary legacy, The Italian Daughter is an eatery where you almost feel like you’ve been invited into someone’s home for dinner. The menu presents patrons with classic Italian dishes, highlighting all the heavy hitters. Think fresh pastas, plus specialties like the highly recommended Papa’s Cioppino, all of which are deeply rooted in memory, tradition, and heritage.”<\/em><\/p>\n

The Italian Daughter was a delightful surprise. \u00a0Though I almost always “change things up” the second and subsequent times we visit a restaurant, I can easily see ordering the very same meal I had during our inaugural visit. \u00a0Thank goodness we didn’t do that.<\/p>\n

The Italian Daughter<\/strong>
\n23655 North Scottsdale Road
\nScottsdale, New Mexico<\/strong>
\n(480) 404-6085
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 28 December 2024
\n1st VISIT<\/strong>: 3 January 2023
\n# OF VISITS<\/strong>: 2
\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>: \u00a0Limoncello Cake, \u00a0Panzanella Salad, Potato Soup, Butternut Squash Saccheti Cacio Y Pepe, Veal Cutlet Parmigiana, Brown Butter Seared Scallops with Sweet Corn Risotto
\nREVIEW #1374<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“I am my father’s daughter, the Italian daughter” proclaims restaurateur Melissa Maggiore-Meyer on the Italian Daughter’s website. \u00a0As the daughter of famed Phoenix chef and restaurant impressario Tomaso Maggiore, it seems almost predestined that she would follow in her father’s Sasquatch-like footsteps. \u00a0At an early age, Melissa’s father taught her the beauty and joy a great meal can bring to one’s life. \u00a0She cherishes the memories of gathering around the table with family and friends, sharing stories, laughter, wine, and of course, a great dish of pasta. \u00a0Her love for the cuisine of her Italian heritage was cemented by extensive travel to Italy with her father. Melissa’s passion \u00a0for food, wine, and hospitality supplanted her pursuit of a Journalism \u00a0degree…<\/p>\n","protected":false},"author":1,"featured_media":69155,"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":[28,703,71,563,553],"tags":[4634,4631,4630,4633,4627,4632,4628,4629,3779],"class_list":["post-65458","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arizona","category-dog-friendly","category-italian","category-rating-excellent","category-across-america","tag-bread-with-herbed-butter","tag-brown-butter-seared-scallops-with-sweet-corn-risotto","tag-butternut-squash-saccheti-cacio-y-pepe","tag-chef-tomaso-maggioretommy-vs-urban-kitchen","tag-limoncello-cake","tag-melissa-maggiore-meyer","tag-panzanella-salad","tag-potato-soup","tag-veal-cutlet-parmigiana"],"yoast_head":"\nItalian Daughter - 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=65458\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Italian Daughter - Scottsdale, Arizona - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“I am my father’s daughter, the Italian daughter” proclaims restaurateur Melissa Maggiore-Meyer on the Italian Daughter’s website. \u00a0As the daughter of famed Phoenix chef and restaurant impressario Tomaso Maggiore, it seems almost predestined that she would follow in her father’s Sasquatch-like footsteps. \u00a0At an early age, Melissa’s father taught her the beauty and joy a great meal can bring to one’s life. \u00a0She cherishes the memories of gathering around the table with family and friends, sharing stories, laughter, wine, and of course, a great dish of pasta. \u00a0Her love for the cuisine of her Italian heritage was cemented by extensive travel to Italy with her father. Melissa’s passion \u00a0for food, wine, and hospitality supplanted her pursuit of a Journalism \u00a0degree…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=65458\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2024-12-28T06:03:45+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-05-18T19:12:32+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/01\/ItalianDaughter12-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2224\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"11 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65458#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65458\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Italian Daughter – Scottsdale, Arizona\",\"datePublished\":\"2024-12-28T06:03:45+00:00\",\"dateModified\":\"2026-05-18T19:12:32+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65458\"},\"wordCount\":1970,\"commentCount\":3,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65458#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/01\\\/ItalianDaughter12-scaled.jpeg\",\"keywords\":[\"Bread with Herbed Butter\",\"Brown Butter Seared Scallops with Sweet Corn Risotto\",\"Butternut Squash Saccheti Cacio Y Pepe\",\"Chef Tomaso MaggioreTommy V\u2019s Urban Kitchen\",\"Limoncello Cake\",\"Melissa Maggiore-Meyer\",\"Panzanella Salad\",\"Potato Soup\",\"Veal Cutlet Parmigiana\"],\"articleSection\":[\"Arizona\",\"Dog Friendly\",\"Italian\",\"Rating: Excellent\",\"United States\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65458#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65458\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65458\",\"name\":\"Italian Daughter - Scottsdale, Arizona - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65458#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65458#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/01\\\/ItalianDaughter12-scaled.jpeg\",\"datePublished\":\"2024-12-28T06:03:45+00:00\",\"dateModified\":\"2026-05-18T19:12:32+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65458#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65458\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65458#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/01\\\/ItalianDaughter12-scaled.jpeg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/01\\\/ItalianDaughter12-scaled.jpeg\",\"width\":2224,\"height\":2560,\"caption\":\"Veal Cutlet Parmesan\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=65458#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Italian Daughter – Scottsdale, Arizona\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Italian Daughter - Scottsdale, Arizona - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=65458","og_locale":"en_US","og_type":"article","og_title":"Italian Daughter - Scottsdale, Arizona - Gil's Thrilling (And Filling) Blog","og_description":"“I am my father’s daughter, the Italian daughter” proclaims restaurateur Melissa Maggiore-Meyer on the Italian Daughter’s website. \u00a0As the daughter of famed Phoenix chef and restaurant impressario Tomaso Maggiore, it seems almost predestined that she would follow in her father’s Sasquatch-like footsteps. \u00a0At an early age, Melissa’s father taught her the beauty and joy a great meal can bring to one’s life. \u00a0She cherishes the memories of gathering around the table with family and friends, sharing stories, laughter, wine, and of course, a great dish of pasta. \u00a0Her love for the cuisine of her Italian heritage was cemented by extensive travel to Italy with her father. Melissa’s passion \u00a0for food, wine, and hospitality supplanted her pursuit of a Journalism \u00a0degree…","og_url":"https:\/\/www.nmgastronome.com\/?p=65458","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2024-12-28T06:03:45+00:00","article_modified_time":"2026-05-18T19:12:32+00:00","og_image":[{"width":2224,"height":2560,"url":"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/01\/ItalianDaughter12-scaled.jpeg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"11 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=65458#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=65458"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Italian Daughter – Scottsdale, Arizona","datePublished":"2024-12-28T06:03:45+00:00","dateModified":"2026-05-18T19:12:32+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=65458"},"wordCount":1970,"commentCount":3,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=65458#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/01\/ItalianDaughter12-scaled.jpeg","keywords":["Bread with Herbed Butter","Brown Butter Seared Scallops with Sweet Corn Risotto","Butternut Squash Saccheti Cacio Y Pepe","Chef Tomaso MaggioreTommy V\u2019s Urban Kitchen","Limoncello Cake","Melissa Maggiore-Meyer","Panzanella Salad","Potato Soup","Veal Cutlet Parmigiana"],"articleSection":["Arizona","Dog Friendly","Italian","Rating: Excellent","United States"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=65458#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=65458","url":"https:\/\/www.nmgastronome.com\/?p=65458","name":"Italian Daughter - Scottsdale, Arizona - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=65458#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=65458#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/01\/ItalianDaughter12-scaled.jpeg","datePublished":"2024-12-28T06:03:45+00:00","dateModified":"2026-05-18T19:12:32+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=65458#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=65458"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=65458#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/01\/ItalianDaughter12-scaled.jpeg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/01\/ItalianDaughter12-scaled.jpeg","width":2224,"height":2560,"caption":"Veal Cutlet Parmesan"},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=65458#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Italian Daughter – Scottsdale, Arizona"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/65458","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=65458"}],"version-history":[{"count":5,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/65458\/revisions"}],"predecessor-version":[{"id":81693,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/65458\/revisions\/81693"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/69155"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=65458"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=65458"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=65458"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}