Phil is new to Flagstaff, having moved here with his partner all the way from Naples, New York where he first got his start in the food world within the Finger Lakes wine region. We’re delighted to have him as our new head chef at FLG Terroir.
Though we’ve only worked with Phil for a month or so now, it’s clear that he has an excellent palate and a great work ethic. He’s continuing to provide the same style and feel of menu that those of you who know and love our food are familiar with, featuring such things as small plates, boards, wine pairings, etc., and providing a seamless transition in the food experience. Phil’s vision and expertise are visible in all his dishes.
We’re also excited about some of the incremental changes we have implemented in our food menu. The boards are now “composed” with all the items complimenting each other intentionally. We’ve added to our existing boards a vegetarian board with house-made flatbread, carrot hummus and cumin baba ganoush to our menu. Though we no longer offer a two-course pairing, we’re now offering a weekly special with a carefully chosen wine pairing that will be offered daily. Examples of specials we have offered to date include a wild boar tagine with green chickpea hummus, and scallops with spring pea puree, toasted almonds, meyer lemon oil, and pickled fresno peppers.
Check out our menu here on our website and join us on social media for updates. If you have enjoyed your experience at FLG Terroir, we hope you will feel free to leave us a review on TripAdvisor and/or other peer review sites.