Best Use of Indigenous Ingredients Phoenix 2011 - Kai
We're generally as happy eating indigenous ingredients like nopales (cactus) out of the back of a roach coach as we are supping at a fine-dining location. One exception to this rule is Kai, a restaurant dedicated to locally produced indigenous ingredients like cholla buds, aloe vera, saguaro blossoms, mesquite bean meal, huitlacoche syrup, and more. The food, ambiance, and service are unparalleled, as well they should be at a Five Diamond dining destination. So save up for a special occasion and head to Kai to indulge in treats like the Mesquite Bean Martini, Salad Inspired by Local Farmers and Children of the Gila Crossing School, or the grilled tenderloin of buffalo, accompanied by a smoked corn purée, cholla buds, sausage, scarlet runner beans in chili, and a drizzle of saguaro blossom syrup.