RESTAURANT ADDRESS

3118 East Camelback

Phoenix, AZ

602-956-6622

RESTAURANT STAFF

Executive Chef: Adam Brown

Wine Directior & GM: Eliot Wexler

RESTAURANT REVIEW

What does a nice Jewish boy from Chicago do when he tires of living in cold weather? He moves to Scottsdale and opens a restaurant featuring high-quality ingredients prepared with the utmost of respect. That describes Eliot Wexler's establishment, where the typical meal consists of dishes like a wild fluke crudo with Champagne gastrique, followed by lamb "T-Bones" served with melted leeks, haricots verts and a carrot nage. The combination of "fantastic food" and "a very reasonable price point" makes this "a breath of culinary fresh air" for the locals and those who migrate to who the Phoenix/Scottsdale area for the winter.

Seared Foie Gras with Arkansas Black Apple Brunoise, Pomegranate Seeds and Apple Cider Reduction
Photo Courtesy of: Docsconz