Vincent on Camelback

More than 20 years since Chef Vincent Guerithault first dazzled Phoenix foodies with his ground-breaking menu — which combines traditional French cuisine with distinctively Southwestern touches — his restaurant still sets an example for fine dining in the Valley. Nowadays, of course, Guerithault's fusion cuisine is considered classic, unlike so many restaurant trends that have come and gone over the past couple of decades. Duck tamales with Anaheim chiles, corn ravioli with truffle oil, shrimp beignets, and house-smoked salmon quesadillas — honestly, we can't see ourselves ever tiring of this stuff. Same goes for the upscale but unpretentious atmosphere, and service so gracious that they'll hardly let you out the door without a bite of dessert, even when you're too stuffed to order it. Indeed, it's hard to turn down a free slice of fruit tart, but if you're really smart, you'll plan ahead and leave some room for the wonderful chocolate soufflé. It's so warm and intensely flavored that you'll float out of the restaurant on a cloud.