Barguments - Mora

This week Beth is joined by celebrity chef and James Beard winner Scott Conant to talk about the reopening of Mora in Phoenix that is debuting exciting new dishes and a refreshed look. Mora has earned high accolades and numerous “best restaurant” awards since its 2017 opening, Mora blends a stylish and tailored aesthetic with relaxed and communal vibes in an expansive dining room, sleek bar and street-side patio along Phoenix’s bustling Seventh Street Stretch. On the menu, more than half of the dishes are new such as the Roasted Branzino Alla “Livornese” with tomato, capers, and black olives ($32); Wood Fired Porchetta Spice Chop with orange, confit fennel and green apple ($34), Black Gemelli with cuttlefish ragu, fresno chili and pickled shallots ($25), and Stuffed Sweet Peppers with salumi, fontina, carnaroli and pomodoro ($10). Conant’s contemporary approach to Italian cooking also reimagines time-honored classics and familiar Mora favorites such as Pasta Al Pomodoro ($20), Polenta “Cremosa” with seasonal mushrooms and truffle ($17) and Wood Fired Octopus with smoked potato crema, concentrated tomatoes and capers ($19).

Listen to Beth’s full conversation below and check out Mora online. 


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