By New Times
By Robrt L. Pela
By Lauren Saria and Heather Hoch
By Deborah Sussman
By Robrt L. Pela and Amy Silverman
By Kathleen Vanesian
By Eric Schaefer
By Heather Hoch
I'm not sure which was the bigger highlight of a roasted chicken dish — golden, crispy skin or really moist meat. Either way, it was appealing, with light, lemony jus and a pile of roasted onions, fingerling potatoes, beets, and tiny carrots. Better yet was the Chilean sea bass, its miso-glazed, fork-tender flesh steeped in aromatic dashi with black sesame seeds, mushrooms, and fresh cilantro.
What a relief that side dishes weren't obscenely huge, like at most steakhouses. Roasted Brussels sprouts with Nueske's applewood-smoked bacon needed more time in the oven to bring out some sweetness, but roasted mushrooms with caramelized shallots were a hit, and sweet potato purée topped with burnt marshmallow was truly ethereal, whipped to a luxurious consistency.
Coffee didn't arrive in a timely way — we finished our desserts and had to cancel the drink order. Bummer.
7014 E. Camleback Road
Scottsdale, AZ 85251
Region: Central Scottsdale
But at least the deliciously playful sweets left us with smiles on our faces. Doughnuts, stuffed with apple pie filling and drizzled with cinnamon anglaise, were bites of pure comfort, while a platter of just-frosted mini-cupcakes (red velvet, banana, chocolate, and carrot) inspired giddy squeals of delight.
I doubt that's something you'd hear at a traditional steakhouse.