Home Dining Restaurants 50 Favorite Restaurants in Phoenix 2018 - Page 2

 

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Talavera/Proof, an American Canteen

Recently, Four Seasons Resort Scottsdale at Troon North revamped its fine-dining outpost, Talavera, into a Spanish steakhouse where diners can dig into indulgent paella and wallet-busting-but-worth-it jámon ibérico de bellota. One of our favorite additions is the Gin Tonic Bar that churns on cocktails as pretty as they are tasty. The resort’s welcoming Proof, an American Canteen, takes down the decadence and kicks up the casual—in a good way. We can’t get enough of Proof’s buttery pretzel knots or crazy-good milkshakes.

Kai

Kai at Sheraton Grand at Wild Horse Pass holds the distinction of being the only AAA Five Diamond/Forbes Five Star restaurant in Arizona. The menu is rich in creativity, history and Native American culture, and we recommend booking a Journey tasting menu (which can go up to more than a dozen courses) to truly immerge yourself in the Kai experience.

Prado (pictured)

Whether for a romantic night on the patio enjoying Spanish-influenced fare or for a casual, easy evening at the restaurant’s Tapas Bar, Prado at Omni Scottsdale Resort & Spa at Montelucia is bursting with flavor and ambience (hello, fire pits and water features!). The paella, jumbo lump crab salad and Moroccan lamb tagine are favorites, and keep an eye on special dining events throughout the seasons.

elements

Sexy meets scrumptious at elements at Sanctuary on Camelback. Chef Beau MacMillan dishes up American dishes with Asian accents that you have to see (and savor) to believe as presentation is as much a part of the allure as the taste. Settle in for Chilean sea bass or wagyu New York strip before popping next-door to jade bar for some of the area’s tastiest creative cocktails.

Little Miss BBQ

Fans of Phoenix’s Little Miss BBQ are hardcore; they can be seen waiting two or more hours for a taste of the popular spot’s Central Texas-style barbecue. While diners aren’t overcome with a posh presentation—the eats are served by weight on butcher paper with onions, pickles, jalapenos and white bread—the freshly barbecued meats are where it’s at.