Instead, we show them our yin to their yang at elements, the jewel in the crown of the exclusive Sanctuary resort. Nestled into the side of Camelback Mountain, it's all about desert tranquility, with a dramatic view of the surrounding mountains and the dim twinkle of Paradise Valley in the distance. Hey, just because we don't do much in the way of skyscrapers doesn't mean we can't boast a mesmerizing view. (There's also plenty of eye candy at Jade Bar, the sleek, sexy watering hole adjacent to the restaurant.) As for the Asian-influenced American cuisine at elements, it's up there with New York's finest culinary hot spots. For proof, look no further than to executive chef Beau MacMillan, whose melt-in-your-mouth short ribs helped him beat New York celebrity chef Bobby Flay on The Food Network's Iron Chef America last year.
After a visit to elements, don't be surprised if your NY friends start sporting "I ♥ AZ" T-shirts.
Even old favorites, like salmon or yellowtail, are somehow more sublime here. But for a truly thrilling meal, check out the list of specials, where you'll find more unusual offerings like sanma (mackerel pike), aji (Spanish mackerel), and ankimo (monkfish liver pate). Hashino won't buy fish that's more than a few gasps out of the ocean, so go ahead and be adventurous. There's no telling whether it'll be on the menu tomorrow.
During spring training, Pink Pony's an obvious destination for pilgrims paying tribute to America's pastime, but even in the off-season, it's a reliable stop for hungry patrons in search of a stiff cocktail, a juicy slab of prime rib, and a healthy dose of old-school cool.
Based on what's seasonally available, the menu here evolves daily. And while you certainly won't be disappointed ordering à la carte, the four-, five-, and six-course tasting menus are the best way to get the full Binkley's experience. (Expect a whirlwind of amuses-bouches between courses, each one more clever than the last.) If we had to put our money on the next big regional contender for a James Beard award, this is it.
Go now, before the spotlight on Binkley's shines even brighter.
Entrees are just as exciting; try the succulent beef tenderloin with red wine-prickly pear reduction, pecan-crusted trout with tangy orange-maple vinaigrette, or the outstanding buttermilk chicken, spooned with creamy black pepper gravy and served with the best mashed sweet potatoes this side of the Mississippi. For dessert, the bread pudding, drizzled with a punchy sauce of lime and Jack Daniel's whiskey, is so warm and soothing, it'll make you doze off better than a campfire.
This isn't run-of-the-mill seafood with lemon and butter, but an exciting menu with Asian touches that enhance the freshness of the day's catch without overwhelming it. Reel in some crisp calamari with cashews and red chile, or a killer crab cake served with spicy remoulade. Entree highlights include steamed Hong Kong-style Chilean sea bass; sea scallops sautéed with macadamia nuts, fresh citrus, and brown butter; and salmon with black bean vinaigrette. If you think there's no such thing as great seafood in the middle of the desert, you clearly haven't been here yet.
Ever wonder why you can't make a steak at home that tastes like this? Well, there's something about a good, 1,800-degree searing that takes the meat from delicious to divine, and Donovan's really knows how to bring the heat. The classy atmosphere, with tuxedo-clad waiters, dark mahogany walls, and elegant artwork everywhere, makes eating here a special occasion, and the hefty wine list and expertly made cocktails make drinking here enjoyable, too. When we're jonesing for the best and money's no object Donovan's is at the top of our list.