Toro’s easy access of the Loop 101 freeway, convenient ample parking and the freeing feeling of wide-open spaces would make this restaurant attractive even if the food were only so-so. But the food is superb, flavors wonderfully blended in dishes uniquely crafted to celebrate Latin — notably, Peruvian — cuisines.
The restaurant describes its menu as a signature “Suviche” experience — with sushi and ceviche. Hamachi ceviche is served more like sashimi, with slices of the fish spread out atop the aguachile sauce. The sea bass ceviche is more traditional in presentation — but not in flavor. The citrus tang of the juice gets kicked up a notch with a touch of chile spices, and a little condensed milk — Peruvian and Cuban influence — thickens it slightly. It’s served with tortilla chips, and would serve as an entrée for one or an appetizer for two.
There is some traditional American fare on the menu, such as the club sandwich. This dish comes together nicely with fresh slices of roasted turkey breast, bacon and appropriate garden produce, then takes a Latin detour with its chipotle aioli. A side choice of fresh-cut French fries makes its own contribution to the Pan Latin vibe by being served wrapped in a page of a Cuban newspaper.
The Ancient Grain Salad makes a filling entrée even without additional protein (achiote chicken, churrasco steak, aji shrimp or achiote salmon), with mixed greens a proportional part and not an overwhelming bed for a spoonful of toppings. Farro and quinoi are the named “ancient grains,” mixed with a colorful cohort of pepitas, cherry tomato halves, bright green fava beans and diced cucumber, and it’s all tossed with a tangy aji amarillo lime dressing.
A mostly understated décor makes the most of the expansive views the TPC golf course. The restaurant is tiered, so, while the patio overlooks the 18th green, it doesn’t impede the view from the dining room, with its own long view of greens and broad panorama of sky.
Toro Latin Restaurant & Rum Bar
17020 N. Hayden Rd., Scottsdale (TPC Scottsdale Clubhouse)
Roasted turkey breast, smoked bacon, sliced tomato and avocado on rye toast, with chipotle aioli
Soft bread roll with pork carnitas, cured ham, Swiss cheese and Chinese mustard
Aguachile, apple, onion and sriracha
Dungeness crab, cucumber, avocado, tuna, Hamachi and salmon, with a mango papaya salsa