Those looking to eat local, out-of-the-ordinary ingredients should drive down to the Wild Horse Pass Resort, where Michael O'Dowd serves dishes like a composition of peekytoe crab and sweet leaves with compressed saguaro blossom watermelon; a goat's-meat torta with a chia-seed popover and locally grown Medjool dates; and a grilled tenderloin of buffalo raised by the Cheyenne River Tribe paired with smoked-corn purée and cholla buds. Even the breads are made with grains harvested from a nearby reservation, and the olive oil they use comes from olives raised in groves on the banks of the Gila River. "As delicious as it is unusual," say our reviewers, making it "worth the schlep from the Phoenix/Scottsdale area" just to eat here. Clearly this is "one of the most interesting restaurants in the country."