We're going behind the scenes and getting up close and personal with some of the Valley's favorite chefs, learning what it takes to make one of their best-known dishes. Welcome to The Trail.
It's finally December and temperatures have finally started to dip. At Crudo that means it's just about time to reveal a new fall menu.
The next time you dine at chef Cullen Campbell's central Phoenix restaurant you might notice that the short rib has been replaced with a beef cheek entrée. It's just one example of how Campbell incorporates increasingly unexpected ingredients in the restaurant's always-innovative menu. Earlier this year, Crudo also introduced a whole roasted pig head dinner for two.