Best Upscale Southwestern Restaurant - 2000
Vincent Guerithault on Camelback
A decade and a half later, little has changed about his menu, cooking philosophy, or his well-deserved status as one of the Valley's most recognized chefs.
As always, the Southwestern influence takes center stage at Vincent's, showcasing chiles, native corn, and flurries of fresh herbs. Time-tested favorites include a rapturous salmon quesadilla, duck tamale with Anaheim chile, lobster chimichanga with basil pesto, and house-smoked fish, laid over a thin, phyllo-like crust dabbed with dill and horseradish cream.
Under Vincent's inspired direction, it's Southwestern with style, a region to believe.