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Top 10 picks for Spring Restaurant Week May 15-25th



I love food.  I love eating out.  And I love Spring and Fall AZ Restaurant Week!

For those of you not familiar with these two food celebrations (from the Arizona Restaurant Week website):

“Arizona Restaurant Week is the most edible time of the year, giving local, regional and national food lovers the opportunity to enjoy a prix-fixe dinner for $33 or $44 per person (unless noted: excluding beverages, tax and gratuity) at a number of participating Valley restaurants. Arizona Restaurant Week’s goal is to position Arizona as one of the top culinary destinations in the nation by increasing awareness of the many dining opportunities available in the state, as well as stimulating business and revenue for restaurants throughout Arizona.”

It is a great time to try out a restaurant that is a little more expensive and try several courses!

Here are my Top 10 places of places to try!

East Valley

Vintage 95-Downtown Chandler ($44)

Perfect for a girls night out or date night, Vintage 95 serves up contemporary American cuisine with a twist on the classics.

First Course

Choice of….
– *Smoked Pork Belly on a Crispy Jalapeño Grit Cake with Maple Glaze and topped with Tabasco Coleslaw
– *Gem Salad with Little Gem Lettuce, Dried Mango, Banana Chips, Brazil Nuts, Goat Cheese and Coconut Flakes with a Apricot Vinaigrette
– Smoked Tomato Bisque with Grilled Cheese Croutons

Second Course

Choice of…
– Seared Seabass with Pearl Barley, Pomegranate, Pistachios, Sautéed Radicchio and Pomegranate Vinaigrette
– *Grilled Bone-In Beeler’s Pork Chop on a Fennel Sausage White Bean Stew with Roasted Cherry Tomato and Lemon Mustard Cream
– *Braised Beef Shortrib on Charred Tomatillo Mash Potatoes with a Mole Sauce, Tortilla Hay and Sesame Seeds

Third Course

Choice of…
– Coconut Tres Leches with Whipped Cream, Toasted Coconut and a Banana Cream Sauce
– “S’more” Chocolate Tart on a Graham Cracker Crust topped with Housemade Marshmallow Cream
– *Selection of Three Fruit Sorbets, Pineapple, Peach and Strawberry

High Tide Seafood Bar & GrillSpectrum Shopping Center ($33)

“Featuring Steam Kettle Cooking with the freshest seafood in the valley!”

First Course

High Tide Oyster Rockefeller-Creamy Baby Spinach-Shallot-Bacon-Buttery Breadcrumbs

Calamari – Old Bay Aioli – Spicy Tomato Cream Sauce

Cajun Shrimp Boil – Sweet Corn Relish

Crab Cake – Avocado – Old Bay Aioli – Rainbow Micro Greens

Second Course

Togarashi Spiced Ahi Tuna – White Rice – Tempura Asparagus- Ponzu Sauce

Spicy Seafood Pasta – Shrimp – Halibut – Calamari – Alaskan Cod – Black Mussels – Clams – Brandy Tomato Citrus and Cream Sauce

Grilled Skuna Bay Salmon – Lemon Risotto – Garlic Broccolini – Citrus Beurre Blanc

Gumbo – Rich Creole Stew- Andouille Sausage – Chicken – Okra – Crab Meat – Shrimp – Crawfish

Peach Glazed Pork Chop – Garlic Green Beans – Whipped Yukon Gold Potatoes

Third Course

Sea Salt Caramel with Choc Truffles or Pistachio Gelato

Bread Pudding with Toasted Pecans, Caramel and Vanilla Bean Ice Cream

Beignets with Chocolate Ganache Sauce



Citizen’s Public House-Downtown Scottsdale ($33)

“…contemporary version of the traditional public house nestled in Old Town Scottsdale serving craft beers, classic cocktails, and award-winning gastropub cuisine to guests hungry for exceptional food, provocative drink, and new-fashioned fun.”

First Course

The Original Chopped Salad
smoked salmon, Israeli couscous, arugula, pepitas, Asiago cheese, currants, dried super sweet corn, Roma tomatoes, buttermilk pesto dressing

Soup of the Day {gf}

Local Field Greens
cashews, cranberries, goat cheese, grape tomatoes, celery seed balsamic vinaigrette {gf}

Second Course

Pan Seared Scallops
Tender Belly bacon, sweet corn grits, sauteed snow pea greens, cola gastrique {gf}

Amaro Meatloaf
smashed Yukon Gold potatoes, roasted zucchini, veal demi-glace, mushroom cream

Buttermilk Chicken
roasted Smart Chicken breast, sweet corn-butter bean succotash, Brussels sprouts, truffle oil, Pecorino Romano {gf}

Third Course

Brownie Sundae
fudge brownie sticks, strawberry ice cream, fleur de sel caramel, banana-peanut carmel corn {gf}

Pig in the Orchard
apple & bacon bread pudding, browned butter ice cream, maple caramel sauce

Sushi Roku at the W-Downtown Scottsdale ($33)

“Sushi Roku, the stylish Japanese hot-spot located at the chic W Scottsdale, offers Valley diners and travelers alike a one-of-a-kind East meets West experience in the heart of Old Town Scottsdale.”

First Course

Choice of:
Trio of Appetizers from Sea
-Grilled Octopus
-Tuna Tartare
-Fluke Kumquat Sashimi
Trio of Appetizers from the Farm
-Pork Belly “Hanabi”
-Beef rib eye wrapped asparagus
-Japanese fried chicken “tatsuta-age”

Second Course

Choice of:
-Braised Short Rib- Garlic, Ginger, Five Spice
-Grilled Salmon with Roku’s BBQ Sauce- Mashed Potatoes, Hijiki Seaweed
-6 Piece Sushi Assortment & 1/2 Baked Crab Roll- Tuna, Yellowtail, Salmon, Tai, Albacore & Shrimp

Third Course

Choice of:
– Mini Chocolate Volcano- Vanilla Ice Cream
– Banana Berry Spring Rolls (2 pieces)

Wildfish Seafood GrilleScottsdale Waterfront ($44)

Steak and seafood in a contemporary, sophisticated dining room

First Course

Pot Stickers – Filled with Spicy Shrimp and Pork in a Light Soy Broth

Main Lobster and Shrimp Bisque – Fresh Maine Lobster, Cream and Cognac

Iceberg BLT – Crisp Bacon, Maytag Blue Cheese, Buttermilk-Chive Dressing

Second Course

Scottish Salmon – Young Vegetables and Maille Mustard Vinaigrette

Roasted Breast of Chicken – Pan Roasted Wild Mushrooms, Natural Jus

Lemon Sole in Parmesan Crust – Baby Heirloom Tomato and Herb Salad, Lemon-Garlic Butter Sauce

Roasted & Sliced Filet Mignon with Sautéed Gulf Shrimp “Scampi Style” ($5 upcharge)

Third Course

Butterscotch Panna Cota – Salted Caramel, Crisp Biscotti

Hot Chocolate Godiva Cake – with Sweet Republic Vanilla Ice Cream

Banana Fosters Cake – with Sweet Republic Butter Pecan Ice Cream

ZuZu at Hotel Valley Ho-Scottsdale ($33)

“ZuZu inside the restored Hotel Valley Ho features seasonal American fare, made with fresh, local ingredients. Booth and table seating is available inside, as well as shaded dining on the patio. There’s also a community table, pie case, and floor-to-ceiling glass that can be opened to let the outside in.”

First Course

Beet + Goat Cheese Salad
roasted beets, arugula, goat cheese,
baby heirloom tomatoes,
candied pecans + basil vinaigrette
Classic Caesar Salad
Tuscan Kale Salad
lacinato kale, pecorino romano, julienne pear, pan-roasted bread crumbs,
pine nuts, oven-roasted tomatoes
+ lemon dressing

Second Course

Roasted Spaghetti Squash
braised greens, tomatoes, toasted
pine nuts + parmesan crust
Braised Beef Short Rib
oven-roasted vegetables
+ creamy grits
Grilled Salmon
spinach, steamed brown rice
+ mustard dill butter

Third Course

Chocolate Cream Pie
Crème Brulee
toasted caramel over rich custard
served with cherry biscotti
Peanut Butter Crunch Bar
banana ice cream


El Chorro-Paradise Valley ($44)

“Framed by scenic views of Camelback and Mummy mountains, El Chorro has a long-standing reputation for its beautiful desert surroundings, patio dining featuring spectacular sunsets, timeless charm, and famed sticky-buns.”

First Course

Soup of the Day
Organic Caesar
organic romaine, parmesan & crispy polenta croutons
Tomato & Burrata Salad
El Chorro garden tomatoes & basil

Second Course

Center Cut Filet
6 oz filet, parmesan scalloped potatoes & sautéed spinach
Seasonal White Fish of the Day
spinach gnocchi, garden greens & lobster broth
Niman Ranch Pork Tenderloin
prosciutto wrapped, green chile risotto & butternut squash

Third Course

Chocolate Cream Pie
Cheesecake Tower
Fruit Pie of the Day

Chelseas Kitchen-Arcadia ($33)**sidenote this is my favorite restaurant in Phoenix!

“Chelsea’s Kitchen, an Arizona roadhouse on the canal that pays tribute to the heritage and history of the area, provides high-quality, honest food that is always fresh.”

First Course

sunflower seeds, grapes, preserved lemon
chopped romaine, reggiano parmesan
guajillo chile, lime, blue corn tortilla

Second Course

half jidori chicken with today’s fresh vegetable
hard wood grilled with today’s fresh vegetable
pan roasted with vegetables – add an egg n/c

Third Course

We serve only small batch grateful spoon american made artisan gelato with 100% all natural ingredients.

Federal Pizza-Central & Camelback ($33)

“Led by Master Baker MJ Coe, wood-fired pizzas take center stage with a supporting cast of pasta, sandwiches, big, healthy salads and grilled veggies that allow Federal Pizza to transcend the traditional pizzeria.”

First Course

Patricia Jane Salad: mixed greens, red wine poached pears, pomegranate seeds, gorgonzola, candied walnuts + apple cider vinaigrette

Arancini: fried risotto, herb-stuffed parmesan & mozzarella, pomodoro sauce, grana padano + fresh basil

Second Course

Chef’s Whim Pizza: roasted potatoes, gunaciale, taleggio + arugula

Squid Ink Chitarra: grilled squid, chitarra pasta, Abby Lee Farms tomatoes + castelvetrano olives

Chicken Parmesan: house breaded chicken, local balsamic tomatoes, arugula, shaved reggiano + calabrian chili aioli

Third Course

Bombolini: warm donuts + chocolate dip

Buttermilk Panna Cotta: vanilla bean, Windsor mulberries + mint

Windsor/Churn-Central & Camelback ($33)
“Windsor is a hip, local hangout with one of the best patios in town. Upward Projects kept the concept simple: high-quality wine and beer on tap, a robust selection of prohibition cocktails and a kitchen that cranks out casual and familiar barmore… food with an upscale twist. For an added scoop of “cool,” save some room for the homemade ice cream and nostalgic candy offered at Windsor’s own next door ice cream parlor, Churn.”

First Course

The Falling Out Salad: mixed greens, D’Anjou pears, red grapes, granny smith apples, pomegranate seeds, gorgonzola & red wine herb vinaigrette

Ceviche: citrus marinated white fish & shrimp, cucumber, tomato, onion, serrano chiles, cilantro & house chips

Second Course

Veggie Stack: grilled pita, hummus, pickled beets, black quinoa, tomato, cucumber, avocado, radish, corn & green goddess dressing

Braised Chicken: herb gnocchi, heirloom carrots & celery leaf salad

Market Fish: pan seared sea bass, miso mushroom broth, roasted crimini mushrooms, bean sprouts, basil & cilantro

Third Course

Kitchen Sink Sundae: peanut butter & chocolate ice cream, toffee sauce, chocolate pretzels, butterscotch chips, whip cream & peanuts

House Rhubarb Float: house rhubarb soda, buttermilk ice cream, vanilla crisp cookie, and candied rhubarb

**this post is not sponsored by Arizona Restaurant Week or by any of the aforementioned restaurants**











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