Lots of chefs talk about farm-to-table dining, but few do it as well as chef Charleen Badman at Scottsdale's award-winning FnB restaurant. At the cozy Old Town eatery, Badman continually creates new menus of seasonal fare, showcasing locally grown produce while taking inspiration from an array of global cuisines. Deceivingly simple plates like sumac-roasted tomatoes with i'itoi onion quark and dukka are both rooted in the Valley and capable of transporting diners far beyond the Southwest — all while retaining a sense of rustic familiarity that's helped make the restaurant one of metro Phoenix's top dining destinations. The wine list also exposes Arizona's terroir with dozens of locally made options by the bottle and a well-curated list of choices by the glass. Not familiar with the state's winemakers? Just leave the decision-making to FnB front of house manager and beverage director Pavle Milic, who's as least as charming as he is knowledgeable about the selections.