The House Brasserie in Scottsdale Unveils Spring Menu
Chef Brandon Jedd has revealed his spring menu at Scottsdale’s House Brasserie.
The elegant restaurant occupies a historic home in Old Town Scottsdale, 6936 East Main Street, adjacent to another city landmark, the Hotel Valley Ho. Founded in 2012 by chef/co-owner Matt Carter, the award-winning brasserie (an upscale bistro for the French) is in Scottsdale’s second-oldest house, built in 1939. The nearby Titus House, 1892, is the oldest.
This Oct. 15, Joseph ‘Joe’ Ieraci and wife, Julie, celebrate their first anniversary as the new owners of the property, formerly owned by Carter and business partner Terri Ellisor. The two own The Mission, in downtown Scottsdale and Kierland Commons, Zinc Bistro, also in that center. They recently opened Fat Ox, also in Scottsdale.
The Ieracis first dined at the 200-seat House Brasserie while visiting Scottsdale last February from their Agoura Hills home, north of Los Angeles. “It was love at first sight. We loved the ambiance, we had a fantastic dinner and we sensed an immediate connection with The House and its history,” says Joe, a second-generation restaurateur who is coordinating his family’s move to the Valley from California.
Chef Jedd prepares New American-style cuisine with French and Asian influences, including Shared Plates, Sides and Main Dishes. Jedd, who started at The House as a line cook working for Chef Carter, prepares dinner, Monday through Saturday, 5–10 p.m.
His spring menu debuts entrées and retains established dishes, which he has changed slightly from earlier versions, as he tries new ingredients.
New, for example, are the Seared Main Scallops (they’re big, juicy U-10s), with pistachio, rosemary gastrique, pea purée, cauliflower and olive powder. And, for Shared Plates, the innovative Chicken Meatballs sit on a brown hazelnut butter risotto, with tomato, Parmesan and oregano crisps.
Returning is the popular Umami Rib Eye, with turmeric mashed potatoes, roasted garlic purée and trumpet mushrooms. The standout Sunchoke Bisque also continues. The great starter soup masterfully combines crisp house-made falafels, prosciutto, butter-parched carrots, pear, cumin, cilantro and cayenne.
All of the red meats are now sourced from the Linz company in Chicago. The entrées also include a New York Strip, with cumin sabayon, Beluga lentils, smoked chimichurri and grilled broccolini. Grilled Broccolini Carbonara is also a Side on the menu. New as well: Have your meat cut served “Oscar” style with Maine lobster.
Drinkmeisters Connor Barrett and Kenny Ennesser continue to dispense great covers of traditional cocktails as well as craft drinks such as the popular Green Lantern, made with Arizona distilling gin and green chartreuse, and the Smoked Manhattan, your dad’s drink but not as he drank it.
The wine list is small but smartly selected. For one, all wines are available by the glass, so you can try James Bond’s favorite, Dom Perignon, as a four-ounce taste for $55, and famous Opus One from California, $210.
Other varietals also appeal to varying budgets and tastes. Pinot Noirs, for example, are represented by a Willamette Valley Penner-Ash and Burgundies by a Louis Jadot “Clos Vougeot” from Beaune, the center for the noble French reds. Also recommended is the Sans Liege “Offering,” a well-textured red blend from Paso Robles, an AVA now producing so many sophisticated wines.
Lester Mowry and his wife Labuella built the House Brasserie home, and members of the family lived there until the early 2000s. In 2012, Chef Carter and his team transformed it into today’s restaurant, incorporating antique chandeliers, mirrors, velvet wallpaper, bygone-era pictures, wooden tables and banquettes and a marble bar. The House feels like home.
Born in North Hollywood, California, Ieraci attended ASU from 1986 to 1990, where he met Julie, an Olympia, Washington, native. They married in California in 1995.
His parents were born in Calabria, “the toe of the boot” in Italy. They returned to the United States, eventually settling in Los Angeles.
“My father Carmelo had me tossing pizzas, washing dishes and tables, mopping floors and making homemade pasta at the age of 10,” says Ieraci, recalling the family restaurants in Tarzana and Agoura Hills.
Chef came to Scottsdale to expand his culinary experience. He stopped in at Carter’s The Mission, where he was pointed toward House Brasserie.
“As soon as I arrived, I knew I wanted to be part of the growth here into a major restaurant area,” recalls Jedd, who was born in Hendersonville and raised in nearby Asheville, North Carolina.
“We have welcomed guests for a wide variety of special occasions, wedding parties, anniversaries and corporate meetings,” Ieraci says. “The doors to our beautiful old house are always open to new friends –– for any occasion.”
For more information on and menus for House Brasserie, call 480.634.1600 or visit thehousebrasserie.com for menus and hours.
