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Methode Bistro
6204 N. Scottsdale Rd. | 480-998-8220

       Tired from a trip out of town, I wasn’t thinking when I threw on a pair of jeans with some tennis shoes to try a restaurant a friend had recommended. I usually put on a skirt and blouse when we go out on the town, but this night my brain was tired. Even without a reservation, the host at Methode Bistro seated us immediately since we were there at five, before the dinner crowd had a change to arrive.
       The restaurant’s interior is all autumnal hues of mustard and brown with heavy drapes, rustic high beamed wood ceilings and wonderful Art Nouveau framed prints lit by low lights and burning fat candles. My duck out of water attire did not matter to our server, Corey, who was sincerely gracious at every turn. He brought each of us a hot, fresh bread roll accompanied by a trio of olive oil, round pat of soft butter and a delicious spread of olive tapenade.
       Dehydrated from our long flight that
morning, we could not get enough ice water and apologized for making Corey keep filling our glasses. “Don’t worry,” he smiled. “I’m happy to serve all your needs and make your night enjoyable.”
       We started out with the Baked Camembert ($15), encased in a golden, thin crust of croissant pastry perfectly flaky with the cheese inside melted to just the right consistency. Pairing each bite with a few tiny chunks of the sweet strawberry relish served on the side made each taste a magical mix.
       Companion’s appetizer of Wood Oven Roasted Mussels and Clams ($16) was a generous serving of plump sea creatures swimming in a buttery broth flavored with tasty bits of tomato, chorizo and caramelized onion. A fat slab of crusty French bread rested on one side of the briny mixture to sop up the rich flavors.
       Since both appetizers had arrived as such large portions, we almost regretted having ordered entrees, but our ruefulness quickly dissipated at the gorgeous presentation of my beautifully plated Roulade of Prime Rib ($31). Rather than the usual red and pink slab of prime rib served at every restaurant in town, Methode Bistro’s version uses only that tender top strip, which the chef rolls up and roasts to perfection. Tables here have no salt or pepper shakers on them, and are not necessary. My medium rare beef was already seasoned just right. The crispy potato fondito was a pyramid shape of minced potato, flecked with green onion and fried to a delicate crisp, next to two tasty Morel mushrooms.
       My dining companion’s Sole in Beurre Noisette ($27) was served rolled up into two portions just like my beef, the two portions separated by a whole broiled prawn. Bathed in a lemony butter sauce, the fish was firm yet flaky. A side of gratin potatoes consisted of a single potato sliced and flavored with a delicious cheese sauce.
       Our server, who had consistently given just the right amount of attention without being bothersome, quietly appeared with the dessert menu which listed a variety of chocolaty and creamy selections ($9), but we waved it away, too stuffed to even consider splitting something.
       Methode Bistro also offers a more casual dining experience on their patio, which is situated next to the parking lot north of Trader Joe’s or in the lounge area inside with Happy Hour from 4 to 6:30 p.m. featuring drink deals and gourmet pizza. In addition, Methode Bistro has just begun a daytime menu from 2 p.m. to 6:30 p.m. Tuesday through Saturdays.