Many restaurants create for their guests a comfortable respite within carefully planned décor. But few actually transport their guests out of the familiar to a new environment. This is part of what sets Élephante apart. Entering from the rotunda on the south side of Scottsdale Fashion Square, guests are enveloped in an arched entryway and the freshness of whitewashed, … [More]
The Phoenician Tavern: Up Course Choice
The Phoenician Tavern, located at The Phoenician in Scottsdale, is anything but your typical resort dining destination. Perched above the Golf Clubhouse, the restaurant offers a casual and lively atmosphere with stunning views of the emerald-green golf course. The perfect spot to grab a midday bite — whether it’s following a morning of networking on the Phil Smith-designed … [More]
Mochilero Kitchen: A Taste of Authentic Mexico with a Fresh Twist
In just a handful of years, Mochilero Kitchen has grown from a startup, new-concept restaurant to a two-location, much-talked-about favorite that spans the Valley, making it a convenient and tasty stop for a quick lunch to brainstorm, collaborate, impress or relax. This fresh, farm-to-table restaurant brings the vibrant flavors of Mexico to life with a modern flair. Founded … [More]
Marino’s: Italian for Comfort
At Marino's, it’s all about the pasta. Well, it’s also all about the cheesy garlic bread, and the pizza, and the salads, and the … For a small restaurant, there’s a lot that it’s all about. Of course, it starts with the ambience — the comfortable welcome Marino’s offers guests as they walk through the courtyard patio and into the dining room. Open and airy, evoking al fresco … [More]
Rock Lobster: Business and Sushi Rolled into One
Rock Lobster’s the name, sushi’s the game; specifically, a widely diverse offering of rolls with equally diverse and unique names (chimichanga roll, anyone?) served in a vibrant atmosphere with energy to spare. The open, airy yet elegant environment provides the perfect backdrop for professionals to grab a quick, delicious lunch and let go of the stress of the day or get down … [More]
Yellowbell Reimagines Southwestern
The emphasis here is on local, starting with the name of the hotel: “Camby” was coined to celebrate the hotel’s location on Camelback Road. Those who are used to equating Phoenix flora with the iconic saguaro, take note: The yellow bell shrub, while not native to our region, is ubiquitous in landscape all around town – a local standout of our culture and … [More]
(Sneaky)bird Is the Word for Never Ever Fried Chicken
The best chicken is fried chicken. Or is it? sneakybird is out to prove the best chicken in Arizona need not be made with added oils or a greasy fryer. “While I am as guilty as anyone of indulging now and then, once I became a dad, I got really focused on our entire family eating cleanly together,” says Dan Chaon, a restaurant veteran who helped build such brands as … [More]
Kona Grill Brings East and West to the Table
Kona Grill welcomes the lunch crowd with its own “power lunch” — a prix fixe three-course meal offered every weekday from 11 a.m. to 2 p.m. Designed to be easy and fast to fit within a traditional “lunch hour,” the dishes are a dine-in quality alternative to fast food. First course options are an Asian salad that draws on Kona Grill’s fusion cuisine with its cabbage, green … [More]
Eureka! – Innovative and Elevated
“Eureka, eureka” — Archimedes’ excitement when he exclaimed (in Greek), “I have found it” can be matched by guests visiting Eureka! the restaurant. It’s no coincidence it is located on the ASU campus; Eureka! owners aim to create a sense of discovery “like the innovation and uniqueness that college campuses offer,” explains Paul Frederick, founder of the Eureka! Restaurant … [More]
Ingo’s Tasty Food: All-Day Fresh Breakfast, Lunch & Dinner
Ingo’s newest location in Scottsdale is a delightful study in opposites: small store with a feeling of wide-open spaces; short menu that’s big on variety. And an overriding sensation of freshness in the dishes and the ambience. “Today’s guest deserves today’s food,” HiNoon Hospitality’s vice president of operations Jaison Sokolow shares the mantra that defines Ingo’s … [More]
