Tableside Treasures

By local contributor
Christina Barrueta

Tableside service once associated with tuxedoed waiters, white tablecloths and crèpes suzette has moved to our modern day with a flair no longer relegated to glitzy establishments. Here in Scottsdale, you’ll find entertaining preparations offered in settings from casual, family-friendly spots to high-end resorts. Watching the skill of your server prepare the dish seems to make the experience all the more special, so the next time you dine out, try dinner and a show.



At Sol Cocina, humble corn on the cob is given a tableside flourish. Your waiter will deliver an ear of charred corn coated in chipotle crema, crumbled cotija cheese and sliced scallions. Stood on its end in a cupped bowl to collect all the tasty kernels, it’s carved off the cob into a spicy-tangy amalgam of flavors.



The sleek décor at Fat Ox is the perfect ambiance to enjoy an elegant Caesar for two. The salad is tossed in a dressing of anchovies, garlic, lemon juice and mustard and decorated with fried capers, parmesan, homemade croutons and a drizzle of basil oil.



You’re the chef with the Devil’s Cut at Bourbon & Bones. This interactive dish starts with a hot rock in a heat-safe box and a platter of thinly-sliced Wagyu beef and accoutrements. Dip each slice in ponzu butter before searing briefly on the stone, gilding with a sweet chili sauce and sprinkling with an aromatic citrus salt.



At Talavera at the Four Seasons, you can order a meal composed entirely of tableside preparations. Start with luxurious jamón ibérico de bellota sliced tableside, splurge on the 40-oz. grass-feed beef tomahawk steak carved and plated with chimichurri and demi-glace, and end with flambéed tres leches cake and ice cream.



At Toro, you know you’re in for a treat when you order La Bomba and the waiter covers the table in plastic. He reappears, bearing a chocolate bowl filled with Chantilly cream, berries, nuts, cake, and scoops of gelato strewn with edible flowers. With a festive “La Bomba!” the dessert is dropped, cracking its shell and spilling its colorful contents, before being garnished with passionfruit caramel, raspberry, and kaffir lime-chocolate sauces.