The moment Pavle Milic has been waiting for is almost here.
If all goes as planned, he'll finally be opening his own restaurant, called FnB, sometime around the 23rd of this month.
That's not even two weeks away, and Milic couldn't be more excited.
At the moment, the well-known front-of-the-house personality -- who was the unforgettably charismatic GM at the now-defunct Digestif, and who's worked at a number of fine restaurants in the Valley -- is still working at Prado, while simultaneously putting finishing touches on the restaurant space.
When Milic heard that chef Payton Curry was leaving Digestif, he approached Peter Kasperski about bringing in his concept, which he's been working on with chef Charleen Badman of Rancho Pinot Grill. Kasperski is now a partner.
Formerly the longtime home of Sea Saw and briefly home to Digestif, the space will have a very different feel as FnB -- it's got a dark maple wood bar, mosaic tiles, lots of ceramic and glass, midcentury globe lamps, and about ten feet of extra space (they knocked down a wall that used to section off storage space).
We Believe Local Journalism is Critical to the Life of a City
Engaging with our readers is essential to Phoenix New Times's mission. Make a financial contribution or sign up for a newsletter, and help us keep telling Phoenix's stories with no paywalls.
Support Our Journalism
Milic doesn't want to pigeonhole Badman's cooking (which got raves three years ago when she owned her own spot, Inside, in New York City), although he describes it as "genuine, clean, simple food, but with a little bit of sophistication." Whenever possible, they'll use local, organic, and sustainable ingredients, and the menu will change weekly.
Some early examples from the still-in-the-works menu? How about farm-fresh radishes with pistachio butter and toast; raviolis filled with squash, horseradish, and almonds, with pan sauce; fried green tomatoes with homemade goddess dressing; and escarole salad with quince, pecans, and crispy prosciutto bits? Entress include boneless trout with sunchokes, caramelized onions, dill, and pan sauce; and flatiron steak with chunky salsa verde; jidori chicken with crispy spaetzel and wild mushrooms; and braised lamb shank with chickpeas and pickled turnips. Prices range from $4 to $12 for snacks and $18 to $23 for entrees.
To drink, FnB will feature a handful of craft cocktails, several craft beers, and some carefully selected wines.
FnB will be located at 7133 E. Stetson Drive in Scottsdale.