It seems so obvious. Arizona's indigenous foods -- delicacies like fresh local fish, wheat, melons, pistachios, olives, chiles, citrus and squash. Yet amazingly, no chef has really tried it here, until this year, with James Beard Award-winning chef Janos Wilder. Wilder, already famous for his innovative French-Southwestern Janos restaurant in Tucson, has brought us fine dining drawn from our state's Native American heritage. How authentic is it? The chef works with Pima/Maricopa Indian farmers to harvest the finest of their 35,000 acres of land and aqua farms on their reservation surrounding Kai.
Dishes come looking like earth and sky, and tasting of heaven. They're inspired all on their own, but made even more magical with Mexican, Pacific Rim and European touches. The olive oil that starts our meal is grown and pressed on-site, and dotted with sesame and pumpkin seeds. We slather it over superb crusty bread, crunchy and sweet-tart with apricots and pumpkin seed, or cranberries and hazelnuts. Rack of lamb comes rubbed in chunky pecan-crust mushroom-infused cornbread pudding, and a mole sauce fashioned from ingredients supplied by Native Seeds SEARCH (a Tucson-based nonprofit that protects and cultivates ancient indigenous agricultural methods). Lobster fry bread is lavish, the thin dough capped with an entire four-ounce Maine lobster tail, roasted corn, avocado and garlic butter.
Beautiful food, straight from Arizona -- that's A-O-Kai with us.