He Said
If it weren’t for the large Centurion standing guard out front, you’d miss this place. But you would be disappointed if you did. Our lunch adventure brought us to this small establishment on the side of the the Post apartments downtown. We sat outside as the inside is a bit cramped and obviously built mostly for cooking. I was a little frightened we had gotten ourselves into a disappointment. I was quickly corrected. The chef ended up coming out to our table to help us make a decision as we were unable to make one in any reasonable amount of time.Our appetizer started us on our journey of happy taste buds. The prosciutto stuffed mushrooms were a definite winning choice, so much so that when our neighbors next to us couldn’t decide we stepped in and helped them with our recommendation. Our shared entrees of a white truffle pizza and an andouille sausage risotto were quickly demolished and it was then we realized how many carbs we had just consumed. I was in a carb heaven coma. I enjoyed every bite and to this day that risotto is still one of the best risottos I have ever had. I expect Centurion will be around the valley for a long time to come.
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She Said
Located on Roosevelt Street in downtown Phoenix, Centurion could easily be missed with its modest exterior. When we walked in I was surprised how small the restaurant was…the delicious aromas were anything but small. We sat outside on the pleasant patio. Our waitress was friendly and told us about the $20 bottle wine special they were offering that day (SCORE!) We had a hard time figuring out what to order because everything sounded heavenly. Chef Eric actually came out and helped us make up our minds and took our order.
We started with the Stuffed Mushrooms Wrapped in Prosciutto locate under the Hors d’oeuvres section. Mushrooms filled with creamy tarragon risotto wrapped in prosciutto. It was so rich and decadent we recommended it to the women at the next table. We shared two entrees: The White Truffle Pizza made with mozzarella, garlic, white truffle olive oil and the perfect amount of pesto & The Andouille Risotto with Smoked Tomato’s. Both entrées were delightful and very filling. I wasn’t surprised when I found out Chef Eric uses herbs grown in his own garden in his dishes. You can really taste the freshness. I was stuffed after our meal but already dreaming about my leftovers. “Unpretentious Fine Dining” is Centurion’s motto and I think that is the perfect way to describe it.
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