22. Vincent on Camelback
Chef Vincent Guerithault opened his restaurant on Camelback Road in January 1986 with the goal of providing Arizona diners with a new perspective on southwestern flavor with a hint of French culinary technique. Vincent's entrees are often meat-based dishes like wild boar loin with parsnip purée and habañero sauce or boneless Arizona honey-glazed beef short ribs with Arcadia tangelos. Desserts are especially decadent (think Tahitian vanilla vacherin, a choice of souffles or even an assortment of five mini crème brûlée). The chef keeps things fresh with his weekend market and Market Bistro.