submitted by Barry Barbe, Owner, Shirley’s Urban Eats
There’s something about sitting down and perusing a menu full of your favorite dishes.
Based on the concept of the American diner, Shirley’s Urban Eats is a collection of traditional comfort foods from across the globe. From matzo ball soup, fried chicken, the Little Havana Cubano, green curry pork, Thai noodle salad and the Chinda creole chicken, it’s easy to find something you’ll love.
Shirley’s is our latest concept in 28 years of operating restaurants in Prescott. The menu represents a casual dining style with quality ingredients and simple presentations — where the flavor is the focus.
The space is small, but not intimate. It’s active, lively and full of personality. The slight urban décor stays true to the name with photography from local artists, and the space has undergone a transformation that beguiles its small footprint.
The addition of an almost secret outdoor patio allows for a variety of dining options. From the juice and full-service bar to bistro seating inside and dining al fresco, Shirley’s provides as many seating options as menu choices.
Named for my mother, the menu is full of recognizable dishes with slight updates and personal touches. I wanted to create a menu with all my favorite foods, but that you can never find in one place.
Shirley’s does that by offering recognizable staples alongside creamy chicken pate, homemade hot dogs, serrano pickled eggs and salads such as the Goi Ga, a blend of napa and bok choy cabbage, grilled chicken and vegetables with a bright scallion dressing. But it’s the matzo ball soup, the Little Havana Cubano, and daily features of Po’ Boys, wild mushroom spaetzle and others that are the clear house favorites.
Starting with homemade chicken stock and fresh vegetables, the matzo ball soup with large matzo dumplings and roasted chicken is a perfect lunch any time of year. Joyce Farm’s “Naked” chicken from The Prescott Meat Company creates a truly tender, juicy and flavorful fried chicken dish. Pre-roasted and lightly seasoned, the dish is served with homemade scallion buttermilk biscuits and old fashioned potato salad.
While regional and international in concept, the menu holds true to my Midwest upbringing — fresh produce and quality ingredients, with simple preparations and presentations.
Some of my best memories have been created in the kitchen or over the dinner table, and each dish is a reflection of someone, a memory or an experience. Whether the mac o’ the day, kielbasa and kraut, ratatouille or the vegan shawarma, Shirley’s Urban Eats is about memories — old ones and those in the making — through sharing a meal.
Shirley’s is open for lunch Monday-Saturday, and later on Thursday-Saturday.
