Arizona Restaurant Week
September 20-29
text by AZL editorial staff

From sizzling Southwestern and soothing comfort foods to five-star dining and international fare – it’s all available during the Fall 2019 Arizona Restaurant Week. So reserve a table and prepare your taste buds to dig in.

Above: Crab and Avocado Dip Appetizer, The Greene House.

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 much-anticipated 10-day culinary event will be held Friday, September 20, through Sunday, September 29. This year marks the 12-year anniversary of this culinary tradition. And, as we’ve come to expect, participating restaurants are known for their exceptional cuisine, pleasing atmosphere and superior service. More than 157 restaurants will showcase three-course meals and  prix-fixe menus for just $33 or $44 per person.

“Consumer demand for restaurants in Arizona has been the highest it’s ever been, and that’s why we see such support each year during both Spring and Fall Restaurant Week,” says Steve Chucri, Arizona Restaurant Association president and CEO, in a press release. “We are proud to be leading the charge in an initiative that helps diners discover some of the best local, chef-driven restaurants as well as support some of the most well-known restaurants in the state.”

Participating restaurants include Citizen Public House, Barrio Queen, Marcellino Ristorante, Fat Ox, Seasons 52, The Canal Club, Beckett’s Table, Ruth’s Chris Steakhouse, Artizen, MATCH, Nobuo at Teeter House, ZuZu, Olive & Ivy, Mowry & Cotton, North Italia, elements, Roaring Fork and The Capital Grille among many others.

AZL staff writers reviewed ARW menus and selected their seven favorites. See below. A complete list of participating restaurants and ARW menus can be found at

5445 East Lincoln Drive, Paradise Valley
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. Chef Wiley lets the food inspire creativity and serve up seasonal fare that’s delightful in its simplicity. 

First course selections include a Mission Fig Salad, Smoked Potato Leek Soup with crispy chorizo or Charred Octopus Tagliatelle.

For the entrée, choose Pan-Seared Grouper, Artichoke Hearts served with a soft boiled egg or Niman Ranch Prime Tenderloin of Beef in a red wine demi with bleu cheese fondue and truffle mash.

Dessert selections include Milk Chocolate Panna Cotta with banana and peanut butter crumble in an Oreo crust or Poached Pear Bread Pudding with salted caramel and hazelnut ice cream.

6316 North Scottsdale Road, Scottsdale
CUISINE: Contemporary Italian   PRICE: $44 per person

Fat Ox is the newest restaurant from acclaimed Scottsdale native, Chef Matt Carter. Step inside inside the striking, marble-lined and wood-accented space for a culinary adventure featuring modern riffs on Italian classics that aren’t limited to one region or technique.

Primi Piatti options are Prosciutto San Daniele with ricotta crostini, Insalata Di Casa with pancetta, local greens, gorgonzola and aged balsamic, Veal Meatballs or Fennel-Braised Pork with burrata.

Secondi Piatti choices include an 8 oz. Prime Steak, Swordfish en brodo with sausage, fennel, artichoke, olives and Swiss chard, Grilled Organic Chicken with caper vinaigrette and caramelized onion or Gigli, a dish with San Marzano tomato, grilled broccolini, parmesan and basil.

Dolce selections include Butterscotch Budino, Amaretto or Bronte Pistachio Gelato or Gianduja Frangelico Tiramisu.

2201 E. Camelback Road, Phoenix
CUISINE: Contemporary American   PRICE: $33 per person

The Gladly is the follow up concept by Chef Bernie Kantak’s critically acclaimed Citizen Public House. The stylish bar boasts a world-class beverage program and over 200 whiskies to go along with the globally-inspired new American cuisine. Located in the heart of the Camelback Corridor, the contemporary urban restaurant showcases an energetic dining experience and warm, memorable service.

Kickoff selections include its signature dish, the Stetson Chopped Salad, Seafood Soup with a smooth blend of salmon, shrimp and scallops, Field Greens with balsamic figs and Manchego or The Gladly Wedge.

For the entrée, choose either Pan-Seared Scallops, Parsley Garlic Chicken with lemon ricotta risotto or Faroe Islands Salmon, Duck Meatloaf with foie gras mousse or Roasted Veggies and Rice.

Creamy Cheesecake with mango swirl and coconut crunch will complete the meal.

4949 East Lincoln Drive, Scottsdale
CUISINE: Spanish   PRICE: $44 per person

Prado is a picturesque restaurant reminiscent of an Old World dining room. Offering seasonal Spanish-influenced fare, the restaurant reflects the unique flavor and heritage of Spain’s Andalusian region, while utilizing the finest and freshest local ingredients.

Starters include Spanish Onion Soup with Manchego, Baked Triple Cream Brie served with meyer lemon jam, Marcona almonds and sourdough or Caesar Salad with shaved zamorano and parmesan crisps.

The entrée options are Braised Short Rib, Crispy Skin Ora King Salmon with sweet potato mousse and roasted baby vegetables or Vegetable Paella Cake with chorizo and seasonal vegetables.

Dessert choices are either Bourbon Bread Pudding with caramel and Crème Anglaise, Chocolate Mousse Bomba or Pasiega Cheesecake with seasonal berries and raspberry coulis.

6850 E. Main Street, Scottsdale
CUISINE: Comfort Food   PRICE: $33 per person

The table is set at ZuZu for an unforgettable meal. Celebrated Chef Russell LaCasce plates up inventive American fare in the kitchen, while at the bar, they shake things up with crafty cocktails that will entice any palate. Stop in for breakfast, lunch or dinner; you’ll always find fun flavors to satisfy even the most insatiable appetite. 

Starters include Chopped BLT Salad, Oysters on the Half Shell, Arizona Shade Farms Mushrooms with goat cheese and roasted garlic toast or Forbidden Fried Rice.

The entrée selections are Faroe Island Salmon with anchovy roasted potatoes, Jidori Chicken Breast with chimichurri marinade, a 6 oz. Manhattan Filet or Pappardelle Pasta with almonds, raisins, capers, olives, brown butter and Calabrian chilies.

Dessert options are Crostata with citrus, vanilla, strawberry, basil and whipped cream or the ZuZu Chocolate bar with all things chocolate.

5700 E. McDonald Drive, Paradise Valley
CUISINE: American   PRICE: $44 per person

Celebrate farm-fresh, seasonal American cuisine at elements, which offers a distinctive experience for Arizona luxury dining. Discover the cutting-edge kitchen of Food Network celebrity and Executive Chef Beau MacMillan, while enjoying a spectacular view of the surrounding landscape.

Select either Endive and Watercress Salad dressed with green goddess or New England Clam Chowder with smoked bacon for the first course.

Entrée choices are Flat Iron Steak in green pepper sauce with shallot whipped potatoes, savory spinach and pomme frites or Rock Shrimp with Sweet Potato Raviolis.

For dessert, there’s either Roasted Banana Butter Cake with Nutella and crème fraîche gelato or Coconut Brûlée with fresh berries and almond streusel in a raspberry gel.

15034 N. Scottsdale Road, Scottsdale
CUISINE: French   PRICE: $44 per person

Featuring Chef Matt Carter’s modern French cuisine, Zinc Bistro serves you in an environment where every detail and nuance invites you to experience exceptional dining within the ambiance of an authentic Parisian Bistro. From the romantic garden courtyard to the vibrant street-side patio, the restaurant makes eating out special.

Start with Traditional Onion Soup, Escargot Bourguignon flavored with Pernod and garlic persillade sauce and herbs de Provence or Ahi Tuna Carpaccio.

Course two includes Prime Roasted Flat Iron Steak, Compart Farms Pork Tenderloin, Blackened Alaskan Halibut or Jidori Chicken Breast with a crispy leg croquette, Boursin pepper spaetzle and dressed in a champagne and tarragon blanquette.

Dessert choices are Valrhona Chocolate Soufflé with Grand Marnier sauce, Tahitian Vanilla Bean Crème Brûlée with white chocolate macarons, Upside Down Apple Tarte Tatin or Peanut Butter Éclair with Nutella pastry cream and strawberry ganache.