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 Tanzy, fresh mozzarella is pulled tableside. The warm cheese is paired with bread, roasted tomatoes and basil pesto, and ready for embellishing with a quartet of salts: pink Himalayan, black Hawaiian, fleur de sel and truffle salt. Don’t forget the optional prosciutto di San Danielle or shaved black truffles.
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.