What's a nice Jewish boy from Chicago to do when he tires of the cold weather as well as his job as a stock trader? The answer is obvious; even though he has never been in the food business, he moves to sunny Scottsdale and opens a restaurant based on high-quality ingredients prepared in ways that local diners haven't seen before. That describes Eliot Wexler's establishment, where you can start your meal with a wild fluke crudo with a Champagne gastrique and smoked sea salt, follow it with linguine with crab, crème fra√Æche and basil, and cap it off with lamb "T-Bones" served with melted leeks, haricots verts and a carrot nage. Reviewers laud the "fantastic food combined with wonderful service" which Wexler offers to diners at a "very reasonable price point" in a "casual atmosphere," making this expatriate's place "a breath of culinary fresh air" for the Phoenix/Scottsdale area.