New at Tarbell’s

Tarbell’s, a pillar of awesomeness in the Phoenix dining scene, has debuted a slew of new and seemingly scrumptious menu items. So, maybe, just maybe, on your next foray to Tarbell’s, you’ll switch up your usual order of Mark Tarbell’s famous spaghetti and meatballs or Mr. Fish of the Moment for one of these fresh dishes:

Maya’s Organic Field Greens
shaved fennel, tangelo, baby turnips and tangelo vinaigrette

Baby Frisee, Arugula and  Poached Egg
smoked bacon and whole grain mustard vinaigrette

Yellowfin Tuna Tartare
locally farmed egg, Easter egg radish and caper vinaigrette

Goat’s Milk Ricotta Agnolotti with Sauce Soubise
roasted green garlic and sweet baby carrots

Tagliatelle with Wood Fire-Roasted Wild Mushrooms
fresh herbs and Parmigiano-Reggiano

House Made Fettucine
cherrystone clams, mussels and toasted pine nuts

Pan-Seared Petrale Sole
sautéed enoki mushrooms, napa cabbage and organic cauliflower

Seared Paprika-Rubbed Yellowfin Tuna
baby shiitakes, daikon somen and soy-mirin borth

Mustard-Basted Double-Cut Pork Chop
organic leek, bacon pierogi and sautéed dandelion greens


Also new to Tarbell’s is the restaurant’s new chef de cuisine. Here’s the rundown: “Stephen Jones, a graduate of the California School of Culinary Arts Le Cordon Bleu, has cooked in such notable restaurants as Nobu and Bradley Ogden. His creative and seasonally inspired cuisine makes him a perfect complement to the Tarbell’s dining experience.” 3213 E. Camelback, Phoenix. 602.955.8100,

  1. I could eat Tarbell’s food all day long. these pictures are so appetizing. i’m hungry already and its 9am.

  2. Fancy food is always so pretty, like a work of art! I think the sole with mushrooms, cabbage and cauliflower sounds really good.

  3. I have always been told I am a far too picky eater and to just try something new when it comes to eating out. Well, I put all my critics (family members mostly) to shame and did just that. Low and behold there are allot of tasty entrees other than my favorite stand by spaghetti and meatballs, for instance Tagliatelle with Wood Fire-Roasted Wild Mushrooms, fresh herbs and Parmigiano-Reggiano is looking mighty tasty.

  4. Glad you did something on Mark, this guy is adorable and a great chef! I love his grat attitude and his style. He has been in business so many years if you have never been here this is a mut try and you will try again and again!

  5. Been meaning to get to Tarbell’s. And telling by these photos and new items I’ve been missing out for some time now.
    Need to get there soon . . .

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