RESERVE A TABLE 

Arizona Restaurant Week

May 17 – 26

text by Denyse Martin

Above: The Gladly, a hip eatery at 22nd Street and Camelback Road, serves an amazing chopped salad.

The Arizona Restaurant Association’s Fall Arizona Restaurant Week ( ARW) is just days away. Channel your inner foodie and book reservations at some of the Valley’s premiere restaurants. It’s the perfect opportunity to enjoy a dinner out, schedule a long overdue get together, revisit a favorite spot or finally try that restaurant on your wish list.

The 2019 Spring Arizona Restaurant Week will kick off 10 days of dining, from May 17 through May 26. This year marks the 12-year anniversary of this culinary tradition.

Participating restaurants are known for their exceptional cuisine, pleasing atmosphere and superior service. About 200 restaurants will showcase three-course or four-course prix-fixe meals for just $33 or $44 per person.

In a press release, Arizona Restaurant Association president and CEO Steve Chucri says, “Arizona Restaurant Week gives Valley diners a unique opportunity to try some of the state’s finest and most popular restaurants featuring special menus designed to let their culinary staff shine. We are proud to have contributed to the interest, development and support of the local culinary scene for the past 12 years — and counting.”

Participating restaurants include Eddie V’s Prime Seafood, Vincent on Camelback, Zinc Bistro, Dorian, The Mission, Deseo, Prado, Marcellino Ristorante, Fat Ox, Chelsea’s Kitchen, The Canal Club, Ruth’s Chris Steakhouse, Artizen, MATCH, Nobuo at Teeter House, ZuZu, Barrio Queen, The Gladly, Mowry & Cotton, elements, Roaring Fork and The Capital Grille among many others.

Several of our staff writers reviewed ARW menus and selected their five favorites. See below. A complete list of participating restaurants and ARW menus can be found at www.ArizonaRestaurantWeek.com

HEARTH ’61
5445 East Lincoln Drive, Paradise Valley
www.mountainshadows.com/dining/hearth
CUISINE: Contemporary American
PRICE: $44 per person

From the creative mind of renowned chef Charles Wiley, Hearth ’61 believes in ingredient-driven cuisine made with time-honored flavor pairings and cooking styles rich in tradition. Serving seasonal fare that’s delightful in its simplicity, the setting offers gorgeous desert scenery.

First course selections include Local Beet Salad, Chilled Pea Soup with Mint and Crème Fraîche or Jacob Bean Ragout with Warm Goat Cheese.

For the entrée, choose Soft Shell Crab, Mushroom Tortellini or Niman Ranch Prime Tenderloin of Beef.

Dessert selections include Warm Chocolate Lava Cake with Vanilla Crème Anglaise, Yuzu Crème Brûlée with Apricot Jam or Bananas Foster Brioche Bread Pudding with Rum Caramel and Sticky Toffee Gelato.

EDDIE V’S PRIME SEAFOOD
15323 N. Scottsdale Road, Scottsdale
http://www.eddiev.com
CUISINE: Seafood and Steak
PRICE: $44 per person, beverage included

Seafood is what Eddie V’s is known for, but their real specialty is devotion to excellence in all they do. Fish arrive daily from pristine waters around the world including Swordfish from Block Island, Scallops from Georges Banks and Yellow Fin Tuna from the Caribbean. USDA Prime steaks are hand cut and specially aged for over 28 days to ensure peak flavor. 

Appetizers choices are Crispy Salt and Pepper Shrimp, Maine Lobster Bisque or Classic Caesar Salad.

Entrée selections include Chef’s Seasonal Broiled Fish, Mustard and Rye Whiskey Glazed Norwegian Salmon, an 8-ounce Center-Cut Filet Mignon or Double Breast of Chicken.

For dessert, choose either Butterscotch Panna Cotta with Salted Caramel and Walnut Pralines, Bananas Foster Butter Cake or Fresh Fruit Sorbet served with Fresh-Baked Homemade Cookies.

BECKETT’S TABLE
3717 E. Indian School Rd., Phoenix
www.beckettstable.com
CUISINE: American
PRICE: $44 per person, beverage included

Chef Justin Beckett invites you and yours to gather around his kitchen and indulge in a hearty assortment of seasonal, American dishes. This Arcadia neighborhood restaurant is a safe haven for sophisticated foodies and families alike.

Appetizers include Potato Leek Soup, Roasted Cauliflower or Seasonal Veggie Chop Salad.

The entrée choices are BT Signature Short Ribs, Smokey Green Chili Pork Stew, Roasted Vegetable Enchilada or Steamed White Fish prepared Cioppino-Style.

Dessert selections are either Vanilla Bean Panna Cotta or Flourless Chocolate Cake with Whipped Cream.

Diners may choose white wine, red wine or draught beer.

ROKA AKOR
7299 N. Scottsdale Road, Scottsdale
www.rokaakor.com
CUISINE: Japanese
PRICE: $44 per person

Roka Akor features Prime steaks, seafood and Wagyu Beef, cut in-house and grilled to perfection over an open flame on a traditional Robata Grill. Recognized by Bon Appétit as one of the “Top 10 Sushi Spots” in the U.S., the magazine praises the restaurant for their beautifully prepared sushi and sashimi platters.

Starters include Butterfish Tataki, Flame-Seared Salmon Nigiri or Hamachi Serrano Maki.

Entrée choices are Waygu Skirt Steak with Shiso Chimichurri, Chicken Teriyaki or Yuzu Miso Marinated Black Cod. All entrées are served with either Crispy Brussel Sprouts or Mushroom Rice Hotpot.

Dessert selections include either a Warm Valrhona Chocolate Cake with Vanilla Ice Cream or Ube Pôt de Crème with Exotic Fruit.

J&G STEAKHOUSE
6000 E. Camelback Road, Scottsdale
www.jgsteakhousescottsdale.com
CUISINE: Steakhouse
PRICE: $44 per person

J&G Steakhouse offers a sophisticated collection of steakhouse classics as interpreted by Michelin starred chef, Jean-Georges Vongerichten. Located atop The Phoenician, the restaurant is draped in a rich palate of purple and gold with a modern, stylish flair. Diners will enjoy dramatic sunsets and views of the Valley while dining on premium meats and a global selection of fish.

Appetizer selections include Dungeness Crab Salad, Wild Ramps Soup with Crème Fraîche Ravioli, Caviar and White Asparagus or Angel Hair Pasta with Sugar Snap Peas and Fresh Ricotta.

The entrée choices are Slowly-Cooked Salmon, Roasted Jidori Chicken or Grilled Hanger Steak.

For dessert, there’s Warm Berries Soup Flambé, Sour Cherry Clafouti with Buttermilk Ice Cream or Warm Chocolate Cake with Caramel Ice Cream.