9 editor picks in Phoenix.
9 new american places in Phoenix we have eaten in, sorted by editor score. All cuisines in Phoenix | New American across every city.
New American is where Phoenix's most decorated kitchens sit, often built on desert produce and resort settings. FnB in Scottsdale's Craftsman Court is Charleen Badman's vegetable-forward room, where the chef won the 2019 James Beard Best Chef Southwest award, while Quiessence at The Farm at South Mountain plates produce picked hours earlier from the on-site garden. The range runs from Mark Tarbell's long-running Tarbell's on Camelback Road to The Fry Bread House on 7th Avenue, a James Beard America's Classics winner serving Tohono O'odham fry bread.
FnB in Scottsdale is Charleen Badman's vegetable-forward room in Craftsman Court, where the chef won the 2019 James Beard Best Chef Southwest award.
OrderThe braised leeks with mozzarella, mustard, breadcrumbs and a sunny-side egg, a Food and Wine top-ten dish.
TipThe menu changes with what local farmers harvest; Pavle Milic's all-Arizona wine list is the room's second draw.
Quiessence at The Farm at South Mountain is Dustin Christofolo's seasonal tasting room, plating produce picked hours earlier from the on-site garden.
OrderThe weekly tasting menu, built around whatever the garden cut that morning.
TipSet on a working farm off 32nd Street; the drive and garden walk are part of the evening, book the patio in cool months.
Cafe Monarch in Old Town Scottsdale is a family-run tasting-menu room on a string-lit alley, serving a changing eight-course menu of small, refined plates.
OrderThe chef's eight-course tasting, the deepest version of the kitchen's seasonal cooking.
TipThe candlelit back alley is the seat to book; the menu is prix fixe only, no a la carte.
Mowry & Cotton at The Phoenician resort is a relaxed Scottsdale steak-and-cocktail room, plating grilled mains and smoked drinks in a luxe poolside setting.
OrderA grilled steak alongside one of the bar's signature smoked cocktails.
TipSet inside The Phoenician on Camelback Road; the resort patio is the seat in cool months.
Tarbell's on Camelback Road is Mark Tarbell's long-running Biltmore-area room, a New American kitchen with a wood oven and a deep wine program.
OrderWhatever comes out of the wood oven, paired from Tarbell's own wine store next door.
TipTarbell's the Tavern wine bar sits a couple of doors down at 3209 Camelback for a lighter night.
Kai at the Sheraton Grand at Wild Horse Pass is Arizona's only AAA Five Diamond restaurant, cooking Pima and Maricopa ingredients on Gila River land.
OrderThe grilled tribal buffalo tenderloin with cholla buds and scarlet runner bean chile.
TipOpen Wednesday to Saturday only; the drive to Wild Horse Pass is about 30 minutes south of downtown.
FnB in Scottsdale is Charleen Badman's vegetable-forward room in Craftsman Court, where the chef won the 2019 James Beard Best Chef Southwest award.
OrderThe braised leeks with mozzarella, mustard and a sunny-side egg, a Food and Wine top-ten dish.
TipThe menu turns with the farms; Pavle Milic's all-Arizona wine list is the second reason to book.
Different Pointe of View sits 1,800 feet up at the Hilton Tapatio Cliffs Resort, a AAA Four Diamond room pairing American cooking with a wide skyline view.
OrderThe multi-course tasting with wine pairings, timed for sunset over the city.
TipRequest a window or terrace table at dusk; it is well north of downtown on 7th Street.
The Fry Bread House on 7th Avenue is a James Beard America's Classics winner, plating Tohono O'odham fry bread topped savoury or sweet at counter prices.
OrderA savoury red-chile fry bread, then a sweet one dusted with sugar.
TipIt is a Native American institution and a Beard America's Classics winner; cash goes far here.
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