With every restaurant opening, the dining scene in Scottsdale gets progressively more interesting. Though the bars in the following establishments whip up cocktails with extraordinary mixes of spirits and fresh components, their chefs do what could be described as food mixology, as their moves in the kitchen give fine dining fare a swift kick of flavor.
Element at Sanctuary Camelback Mountain
It’s easy to imagine the Mad Men crew knocking back a few in this swanky mid-century spot created by Hiram Hudson Benedict, a protégé of Frank Lloyd Wright. The menu, devised by executive chef Beau MacMillan, follows suit with selections that initially read as classic comfort food but take flight with an spike of Eastern influence. To describe the dishes as having an Asian “twist” does not do his approach justice.
MacMillan’s dishes, meanwhile, end up being more than the sum of their parts. The escargot and mushroom strudel appetizer is luxuriously earthy and buttery. The surprise of garlic lemon and sweet freshness of asparagus, however, breaks up the fattiness and adds dimension. On its own, the prime beef carpaccio is perfect. However, it becomes a different animal entirely when MacMillan factors in lotus root, pickled veggies and a sharp soy chili drizzle. The same holds true for mains like grilled wild salmon and maple leaf duck breast, with their inspired mix of regional seasonal vegetables and Asian accents. Desserts like the warm apple tart (an apple pie-millefeuille hybrid) and salted caramel panna cotta effectively continue the theme to the meal’s sweet end.
Even if a guest doesn’t embrace cocktails, he owes it to himself to experience some of the venue’s knockout libations such as the celery serrano margarita, the eastern raspberry sidecar with Nigori Sake, Cointreau and an allspice-sugar rim and the Uva Bella which blends hand-pressed grapes, Plymouth Gin, St. Germain Elderflower Liqueuer and Regan’s No.6 Orange Bitters.
Olive & Ivy
Olive & Ivy deftly splices the California “market fresh” thing with pan-Mediterranean delights. On the food side, quality and flavor prevails above all else. Pasta dishes such as the Veal and Spinach Ravioli and Butternut Squash Tortelli with Brussels sprouts, forest mushrooms and sage is rich, satisfying and all the more enticing as you can see the pasta being made in the open concept kitchen. Buttery omelets and flatbread pizzas are balanced with the freshness of piles of arugula and other fresh vegetables. The chickpea hummus is as addictive, as is their signature focaccia bread served with feta pesto dip.
The bar, meanwhile, scores points in the something-for-everybody department with its thematically specific wine selection (45 wines-by-the-glass from Spain, Portugal, Italy, Greece, and France, as well as Old World varietals from California and the Pacific Northwest). Cocktails are firmly in step with the California-meets-Mediterranean theme: , with Ketel One Citroen, pomegranate juice and lemonade; the Green & Red Mojito, 10 Cane Rum, mint, lime and a dash of Spanish cava; and the Eldeflower Drop, with Belvedere vodka, St. Germain Elderflower Liqueur, Tanqueray gin and lemon juice.
Deseo
When Deseo opened a few years ago at the Westin Kierland Resort, it upped the ante on its Nuevo Latino menu created by James Beard Award-wining Chef Douglas Rodriguez with a fresh muddle bar cranking out outrageous mojitos and a ceviche bar that turns the sushi bar concept on its head.
Deseo’s ceviche menu still wins converts among those hesitant about eating fish or purists who believe Sushi chefs corner the market on creating art with sea creatures. The Millionaire Tacos-- lobster, Japanese hamachi and ahi on yucca shells--have fans all over Phoenix. The Ecuadorian Shrimp offers lushness through its tomato base and avocado and contrasting notes with scallions and cilantro. Deseo’s treatment of seafood lingers onto larger plates, especially Cuban Enchilado Shrimp and Chilean Sea Bass. Diners who choose to remain on land will love the Kobe Meatballs, sweet/salty tango of the White Salad and Beef Tenderloin “Churasco Style,” which can be negotiated with a butter knife. However, if there’s one thing that sums up Deseo’s appeal, it’s the Muddle Bar, which spins a variety of fruits and spirits into cocktail gold. Mambo Mango, Very Berry and traditional mojitos and caipirinhas blend flavor and showmanship effectively.
Canal
This stylish restaurant was unveiled by Frederick and Jennifer Unger’s SouthBridge Restaurant Group to address Scottsdale’s demand for a fashionable, high-quality dining experience. As the only restaurant in the area to sport a full-blown fashion runway, Canal keeps trendy diners “in the loop” with daily lunchtime fashion shows. Like couture and prêt-a-porter, presentation is a major part of the equation for chef Justin Beckett, who has become widely known for his dramatic vertical food flights, allowing diners to try on a variety of selections from the menu.
Beckett’s statements cover a full palate of global accents and influences, ranging from his take on “haute couture” (“The 30 Dollar Sandwich,” with lobster tail, wild mushrooms, watercress, boursin cheese and avocado) to the food equivalent of the classic gray pinstripe suit (Grilled New York Steak with cheesy yukon mashed, garlicky spinach and roasted mushrooms) to tasteful daytime “outfits” (Riesling Poached Chicken Salad with shaved fennel, arugula, red leaf, peaches & white wine vinaigrette) to little things that make a meal unforgettable (Chicken Samosas adorned with red onion confit, peas, yukon potato, curry and sweet tomato chutney).