The 10 Best Restaurants in Scottsdale Right Now

The Italian beef with snapped peas and Boulevardier cocktail at Hush Public House.
The Italian beef with snapped peas and Boulevardier cocktail at Hush Public House. Jackie Mercandetti Photo
Old Town Scottsdale is an epicenter of great eating. The tiny downtown cluster boasts many hotspots that have put the Valley's dining scene on the national map. This nook of Scottsdale, however, is really only the beginning. Look beyond this buzzy stretch, and there are plenty of other finds: humble bodegas, seafood standouts, and under-the-radar neighborhood gems.

Here are our favorite places to eat in Scottsdale. Be sure to check each spot's dine-in policy before leaving to eat, as the pandemic has kept policies in a state of frequent change.

Hush Public House

14202 North Scottsdale Road, Scottsdale

This small-but-mighty restaurant just south of Kierland Commons features one of the more freewheeling menus in town. Hush Public House takes aimless aim at the only end that matters: food brimming with flavor. Starters like grilled slab bacon, chicken liver mousse, and perfectly cooked peas with strawberries and ricotta salata shift seasonally and get rounded out by specials like beef heart carpaccio with grainy house-made mustard. Just about every plate at Hush seems to be a banger. Pastas are some of the best in the Valley, whether shaped in-house or sourced from Sonoran Pasta Company. Meat from chicken to steak to oxtail sings with flavor. Fish like swordfish are simply grilled with Castelvetrano olives and a soft-boiled egg. Here, even a humble cauliflower, treated with harissa and love, feels like a dish for desert royalty. Before or after your meal, stop by The Vanilla Gorilla, the bar-and-bottle-shop that the Hush team just opened next door.

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The smoked fish platter from Chula Seafood.
Chris Malloy

Chula Seafood

8015 East Roosevelt Street, Scottsdale

Poke peaks at Chula Seafood — a tiny, low-key hangout where every meal feels like an island treat. Poke rocks thanks to ultra-fresh fish and smart add-ins like smoked pineapple. The tuna melt peaks at Chula. This is thanks to green chiles, tuna confit, beautifully grilled Noble bread, and a boss side of chimichurri. Swordfish peaks at Chula. The Chula boat in San Diego catches the long-nosed fish with harpoons. Best of all, smoked fish peaks at Chula. If you order the ever-changing platter which includes staples like lox, trout, and swordfish belly pastrami, you're not only going to get luscious sauces, not only going to get an array of pickles — you're going to get one of the most vibrant trays of food in town. In early 2022, the crew will be opening a third Chula location, this one in North Scottsdale and boasting a more expansive menu than the South Scottsdale original.

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Squid from Andreoli Italian Grocer.
Jackie Mercandetti

Andreoli Italian Grocer

8880 East Via Linda, Scottsdale

You could eat in Giovanni Scorzo's grocery-meets-restaurant 50 times and still have more to discover. Up front, a glass case displays a parade of sweets, eye-catchers like cannoli, pistachio cake, torrone, brown triangles of sfogliatelle, and dark chocolate shaped into tools. The pizza at Andreoli Italian Grocer is sneakily good. So is the bread, especially when part of a panini in the classically minimal Italian style of little more than meats or vegetables and cheese (or eggplant, tomato sauce, and cheese). Scorzo comes from the far Italian South, and his offerings, at the edges, reflect his origins. For one, he makes burrata from scratch. But the man can also nail northern Italian specialties, like risottos and cartoon slabs of bistecca Fiorentina. His best meals often lurk on a deep board of specials. Scorzo and his family also hand-roll some of the best fresh pasta in town (especially the ravioli).

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A dish from Virtu Honest Craft.
Debby Wolvos

Virtu Honest Craft

3701 North Marshall Way, Scottsdale

Since opening in 2013, Chef Gio Osso's Virtu has wasted no time becoming a dining destination. It popped up on Esquire's Best New Restaurants list just months after opening, and then snagged a James Beard Award nomination for Best New Restaurant some years back. The food is inspired and highly original, with the menu veering from its Italian origins into bright, imaginative places. Osso turns pristine ingredients such as Spanish octopus and locally grown produce into plates that feel truly elegant. Pastas here are easily one of the two or three best in Scottsdale. Cocktails are underrated, and the drink program boasts a nice amari selection, which includes flights. For brunch, count on delicate crepes, cast-iron frittatas, and Benedicts made with ingredients like duck confit and mortadella. If you dig Virtu, be sure to check out Osso's pizzeria down the road.

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Offerings from Charleen Badman.
Debby Wolvos

FnB Restaurant

7125 East Fifth Avenue, #31, Scottsdale

Though "seasonal" and "local" have become culinary buzzwords for many restaurants, Scottsdale's FnB restaurant embodies the spirit of these movements. FnB also takes both to another level. James Beard Award-winning chef Charleen Badman turns simple, local produce into fare that's at once comforting and novel. Drawing inspiration from international cuisine, she creates a menu that changes almost constantly but often includes dishes such as perfectly roasted locally raised chicken, Swiss chard falafel, and Badman's well-loved braised leeks, topped with mozzarella, fried egg, and mustard bread crumbs. The service is always friendly, and the restaurant's Arizona-focused wine list gives diners an opportunity to explore the state's offerings. The colorful FnBar, on one side of the restaurant, is an ideal space for opening or capping a night of eating.

The recently reincarnated ShinBay in Old Town.
Jackie Mercandetti


3720 North Scottsdale Road, #201, Scottsdale
What's the most thrilling place for sushi in town? The recently reincarnated ShinBay in Old Town, and it might not even be close. Omakase is the only option, so you'll have to trust chef Shinji Kurita with your palate and wallet, and this nonstop circus of pristine fish is worth the expense. From the start, your meal will take on a steady dreamlike rhythm, with the chef and his assistant brushing soy, slicing nigiri, and blowtorching fish with the touch of a jeweler fastening a diamond. The nigiri is spectacular, no piece more so than the eel and shad, though what you eat on a nightly basis will change. On any given night, get into the deep, rare selection of Japanese beer. What you find there will, like this whole intimate experience, amaze you.

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The liquor tree at Citizen Public House.
Citizen Public House

Citizen Public House

7111 East Fifth Avenue, Scottsdale

Chef-owner Bernie Kantak's white-tablecloth haven of inspired American has whimsy and range. The meatloaf is flavored with amaro, the filet mignon with togarashi, the short ribs with cherry barbecue sauce. At Citizen Public House, you can order one of the most famous chopped salads around (The Original Chopped Salad). You can also chow down on a flawless burger that throws it back to Kantak's bygone hamburger stand in The Churchill. So many of the dishes on this menu go their own way and leave a mark. The pork belly pastrami with spaetzle? Just one of many starters, and just one example of what Kantak can do. Don't miss the erudite cocktails, especially a selection of barrel-aged creations that go a few steps beyond the classics.

Best Carniceria: Mercado Y Carniceria Cuernavaca
Shelby Moore

Mercado Y Carniceria Cuernavaca

2931 North 68th Street, Scottsdale

This humble bodega in South Scottsdale is easily one of the most exciting places to eat Mexican food in this northeastern neck of the Valley. Here, you can stock up on groceries like hot sauce, fresh flour tortillas, and all manner of naked and marinated beef, pork, and chicken products ready for your home grill. The tiny shop's far corner is home to a kitchen with a deep menu. A mesquite-grilled chicken brings value and flavor. You can make it a meal with beans, tortillas, and a deliriously creamy rust-orange salsa that packs whole intact seeds and an absolute wallop of heat. The Santana family also serves burritos, huaraches, sopes, gorditas, tortas, tacos, and numerous plate-style meals.

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Chef and owner Branden Levine constructs Sel's strawberry marzipan shortcake.
Evie Carpenter

Sel Restaurant
7044 East Main Street, Scottsdale

At this more formal five-year-old restaurant, chef Braden Levine keeps food elevated and deeply creative, often blending eastern and western traditions. Sure, some of the prices will make your eyes pop, like white truffle mac and cheese north of $60 and caviar prices that look like daily temperature readings. Sel pulls plenty from an older set of European eating (the foie gras, the steak au poivre) but tends to make these offerings new. Many dishes, though, are straight-up inventive: uni carbonara, lamb dumplings with Persian pickles, or a barbecued octopus flavored with tamarind. Levine uses techniques and flavors from Korea to India to Italy to Mexico. For the best taste of it all on a special occasion, pull the trigger on the tasting menu.

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Cafe Monarch brings the romance.

Cafe Monarch

6939 East First Avenue, Scottsdale

Imagine not flying to France, but still dining European-villa-style with a customized menu and privacy. There is a reason why Cafe Monarch was voted by Travelocity as the third best restaurant in the U.S. for fine dining and the second most romantic restaurant in the country. Couples will receive special attention from the staff and the farm-to-table ingredients ensure the highest quality in cuisine. This true gem is a place to linger with your love and let the romance take center stage. (And the owners have recently opened a second spot, Reserve, which was named our best romantic restaurant of 2021.)

Editor's note: This story was originally published on March 18, 2015. It was last updated on May 15, 2021.
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Chris Malloy, former food editor and current food critic at Phoenix New Times, has written for various local and national outlets. He has scrubbed pots in a restaurant kitchen, earned graduate credit for a class about cheese, harvested garlic in Le Marche, and rolled pastas like cappellacci stuffed with chicken liver. He writes reviews but also narrative stories on the food world's margins.
Contact: Chris Malloy