Local Favorites at Scottsdale Restaurants
Discovering new flavors is one of traveling’s greatest joys. But in a city that offers literally hundreds of dining options, where do you start? Here, in no particular order, are 10 signature Scottsdale dishes to kick off your culinary explorations.
One of the stars of Chef Gio Osso’s stellar menu of Mediterranean cuisine, this succulent dish features slow-cooked octopus that’s marinated and charred to perfection. The dish gets a little kick from the calabrese chili butter, while the lemon chickpeas and arugula and fennel side salad cool things off.
All guacamoles are not created equal, and Chef Matt Carter’s 12-ingredient tableside guac at The Mission is exceptional. Creamy Haas avocados, fresh garlic, chipotle puree, roasted pepitas, cotija and many more bits of goodness are hand mixed while you watch. Tip: Your guacamole comes with crispy house-made chips, but we recommend ordering the warm corn tortillas served on a heated salt block.
Named one of the 10 best restaurant dishes of 2010 by Food & Wine, Chef Charleen Badman’s Braised Leeks with mozzarella and a fried egg are practically a local legend. They’re a seasonal item, so if you don’t find them on the menu, opt for one of the other veggie dishes on FnB’s menu of locally sourced, organic delights – after one bite you’ll know how Chef Badman earned her rep as the “Veggie Whisperer.”
Go for the full slab of these award-winning beauties with a side of Don’s famous creamy or deli-style cole slaw (never underestimate the power of the slaw). If you have room for an appetizer, go for Don’s famous Chopped Liver Platter served with bell pepper strips, diced onions and chopped egg.
The Brat Haüs is known for their handmade artisan sausages, including this zippy number that gets its kick from paprika and chili flakes. It’s served perfectly grilled on a sausage roll, with your choice of nine gourmet toppings (try the sweet onion jam and beer cheese sauce!). Start off with a Haüs-made warm pretzel and cold beer from their selection of German and Belgian imports and craft brews.
Fresh dough and creamy mozzarella, both made in-house, form the foundation of the amazing wood-fired pies at Craft 64. The Blanco is simple and simply delicious – mozzarella, burrata, spinach and garlic on a crispy crust. Wash it down with one of the 36+ Arizona craft beers on tap.
Fat Ox is the latest offering from Chef Matt Carter, the culinary mastermind behind The Mission, The House and Zinc Bistro. You can’t go wrong with anything on Carter’s modern Italian menu, but don’t miss the 25-Layer Lasagna, a mouthwatering construction of house-made pasta, Bolognese, charred rapini, whipped ricotta, San Marzano tomatoes and parmesan. Mangia!
Named “Arizona’s Best Sweet Shop 2015” by AZ Central, Super Chunk delights with a changing menu of small-batch, handcrafted treats. On any given day, you’re likely to find delights like hand-pulled taffees, honey cakes with cinnamon tres leches and mascarpone cream, and the Cowpuncher, a zippy jalapeno-and-cayenne spiced cookie.