Kai is one of only 20 five-star restaurants in Mobil’s 2009 North America guide, which covers the United States and Canada, and the only one in Arizona. Kai received AAA’s highest rating, five diamonds, last October.

According to Mobil, the five-star achievement requires a “flawless dining experience, consistently providing exceptional food, superlative service, elegant décor and exquisite presentations.”

The guide recognizes 159 four-star restaurants, two in Arizona: Talavera, at the Four Seasons Resort Scottsdale, and the Ventana Room in Tucson.

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Old West meets new urban chic

Scottsdale tourists once delighted in the rubber-tomahawk culture that prevailed in “the West’s Most Western Town.” These days, visitors are as likely to spring for a turquoise-clay wrap at one of the many spas in this oasis of Southwest sophistication.

Downtown, once epitomized by the hitching post, has forsaken kitsch for chic.

Buildings soar to the relatively skyscraping heights of 13 stories, with exclusive nightclubs, restaurants, and boutique hotels such as the W.

Young, hip tourists seem to like it, but how do the city’s voters feel about it?

Civic leaders – always conscious of their brand – like to describe Scottsdale as the place where “the Old West Meets the New West.” But this convenient marriage is far from harmonious.

Scottsdale’s downtown revitalization has given a great boost to the tourism industry but has left some residents heartbroken at the fast-paced urbanization. A vocal group hopes to halt the transformation with a slate of candidates running in the city’s election on Tuesday.

“This election is hugely important,” said City Councilman Bob Littlefield, who usually ends up on the minority end of controversial development votes. “This election will determine what Scottsdale will look like over the next five to 10 years.”

At the top of the low-growth ticket is activist Tom Giller, who has vowed to oppose nearly any new project that rises above 42 feet – about three stories in height. Close behind is Nan Nesvig. Although less virulent about height limits, Nesvig promises to “listen to residents,” many of whom resent losing their views of Camelback Mountain while fighting late-day traffic jams.

If Giller and Nesvig are elected, they would form a reliable council majority with Littlefield and Councilman Tony Nelssen, the mule-riding, cowboy-hat-wearing enforcer of Scottsdale’s Old West. He protested last year, for example, when city officials quietly removed the “West’s Most Western Town” motto from Scottsdale’s Web site.

The four could become a permanent pain to Mayor Mary Manross, who is expected to prevail over opponent Jim Lane, a city councilman giving up his seat to run against her. Further progress on the city’s glitzy downtown – which the New York Times recently described as “a desert version of Miami’s South Beach” – could be at risk.

“I think it would not bode well for our future if we had a majority of the council feeling that all change and all growth is bad,” Manross said. “What we need is a balance with the old and the new. There’s room in our city for both. People come here from all over the world for a lot of different things.”

Not everyone is thrilled with the “24/7, live-work” downtown that Manross and her council majority have promoted for half a decade.

At election forums, Lane has hammered Manross over the city’s $120 million investment in the high-tech joint venture with Arizona State University called SkySong. The mayor points to her legacy project as a long-term investment in stable, high-paying jobs, but south Scottsdale activists say that a hockey arena or retail stores at the old Los Arcos Mall site would have offered more to residents.

Nelssen said that some longtime tourists and residents find the nightclub scene intimidating.

“A couple (tourists) said they didn’t feel safe on the streets,” he said. “The city has lost its family atmosphere.”

Others say that is nonsense. Manross points to falling crime rates. Tourism leaders are pitching the city to a high-end market less interested in Western knockoffs than spectacular resorts and exotic cocktails.

“I think to some degree this is an election that deals with whether Scottsdale is going to be a progressive community going forward or whether we fall into the trap of nostalgia,” said Rick Kidder, president of the Scottsdale Area Chamber of Commerce.

The chamber’s political-action committee has endorsed Manross and incumbents Betty Drake and Ron McCullagh. The group likes businesswoman Suzanne Klapp for the third council seat, while others have supported attorney Lisa Borowsky. Joel BramOweth and Oren Davis round out the candidate list for the three council seats.

Candidates not aligned with Giller and Nesvig are less concerned with fighting the new urbanization than making sure it functions efficiently.

Drake wants a “pedestrian-oriented” downtown where visitors and residents can comfortably walk from one neighborhood to another. Candidates on this ticket want to pull ad-hoc projects, such as the Scottsdale Waterfront and Optima Camelview condominiums, into a coherent whole.

Nobody is willing to give way on the city’s Old Town and Fifth Avenue shopping districts, which they say should remain sacrosanct. But jobs are a high priority, as is the tourism that has kept Scottsdale coffers full while neighboring cities are slashing budgets.

According to Kidder, the tourist today is much more discerning.

“The demographics have changed,” he said. “They’re coming for the nightlife and the resorts. They’re also coming for the Sonoran Desert. There may have been a time when the vast majority of visitors were coming for the ‘West’s Most Western Town’ feel, but I think they are coming for vastly different reasons today. They are a different generation.”

Low-growth advocates have argued that the height and density are disturbing in part because of the “mediocre” quality of design and construction.

Nesvig criticizes the “cart before the horse mentality” that has thrown up buildings before streets, sewers and the city’s infrastructure are ready to handle them.

Nelssen wants “site-specific, climate-sensitive” design that could survive a broken air-conditioning system.

“It would drive a style of true desert architecture,” he said. “That was what brought us all here. It was the quality of life. It was charm. It was character.”

Scottsdale is becoming too much like Tempe, the low-growth ticket complains, and is losing its distinct edge.

“People come from an urban environment to visit a resort that’s unique and Western,” Giller said. “Once you’re in a bar you can be in a bar in Tempe or South Beach or anyplace. . . . We get a lot of people down here but is this really how you want to build your brand?”

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W Hotel raises wow factor in Scottsdale

When the W Scottsdale Hotel & Residences opens today, it will bring to Old Town three upscale bars, the Los Angeles-based, style-conscious restaurant Sushi Roku and 224 rooms with buzz-worthy design. But it also will usher in an era of $26 overnight valet parking and $559-a-night hotel rooms.

The swanky international chain is credited with developing the boutique-hotel market, emphasizing a hip, edgy vibe through innovative decor and splashy bars and restaurants. W Hotels are known to elevate the quality of nightlife where they open, and bar and hotel managers throughout Scottsdale have been preparing since Triyar Hospitality LLC broke ground for the W in 2005.

Neighboring Axis/Radius nightclub spent $1.5 million on a remodel in 2006 with the Starwood Hotels & Resorts-run property in mind.

The nearby Mondrian Scottsdale hotel revamped its pool, turning it into a Skybar similar to the one at its sister Los Angeles property, and upgraded Asia de Cuba’s patio to increase the restaurant’s capacity and year-round usage. Randy Smith, who owns the nearby, elegant SIX Lounge, has been working with promoters to elevate SIX’s image and keep the right kind of well-dressed, free-spending clients in his club so it feels right for W guests.

But all this comes at a price. Just as its status elevates the cachet of adjacent clubs and hotels, the W’s high rates are expected to lift prices for other Valley boutique hotels. Resorts have long been charging $500 to $600 a night for non-suites, but they also offer 27-hole golf courses, spas, fitness centers, tennis courts, restaurants, water parks and sprawling, manicured grounds. The W will offer just three bars, a restaurant, pool, fitness center and spa.

Laura McMurchie, vice president of communications at the Scottsdale Convention and Visitors Bureau, said the new hotel – with its sand-surrounded second-floor pool, its celebrity-favorite Bliss Spa and its proximity to nightclubs – is well-suited to Scottsdale’s developing image as a hip vacation destination for the image-conscious Generation X traveler. And the W owners believe the market can support Los Angeles-level prices.

“They offer more of that urban, city-center style of property. You know you’re going to have a built-in scene, a built-in nightlife,” she said. “But you’re also going to have . . . all the things you expect from a great hotel. Those prices are something new for this market, but the W has the brand power to command it.”

The seven-story hotel cost more than $100 million to build, and owners pushed back the opening date several times because of delays caused by a lack of construction manpower and a jump in prices of raw materials, according to General Manager Leon Young. But the delays didn’t dampen buzz. More than 6,000 people applied for 300 jobs. Sushi Roku is half-booked for opening night, with large groups and celebrity parties.

“Scottsdale is not only up and coming, it’s also redefining itself,” Young said. “It’s taking more of a sophisticated turn, not being considered a retirement community but a very vibrant city with a lot of culture and art, and the W likes to be on the forefront of that cusp.”

Although many Valley hotels are continuing summer discounts into fall to entice tourists, Young said he’s not worried that the slower economy will hurt his hotel. He’s confident the brand’s cachet and the W’s connections and programs such as the Whatever/Whenever service will be enough to keep the beds and bars full. For example, he says, if a guest is going to a concert, the staff will try to arrange for a backstage pass, an autograph session or other upgrade.

“That’s not something we charge for,” Young said. “It’s about leveraging whatever partnerships we have.”

David Morgan, general manager of the Mondrian Scottsdale, said the new hotel will be good for Valley tourism because guests will expect more with higher rates, pressuring nearby properties to elevate their level of customer service and improve their facilities.

“Scottsdale needed to move in a new direction with rates, and they’re going to help us get to that,” he said.

Morgan said his hotel plans to build a bridge over the pool in advance of its reincarnation as a nightclub. The Mondrian also is upgrading the hotel’s event spaces, all to stay competitive in a market that now has two boldface boutique hotels within walking distance of each other.

The new W hotel features 18 condos and 224 rooms named on a scale from Wonderful to Fabulous. Jeff Low-designed suites are expected to open in October, ranging from Studio to Extreme Wow, the largest coming in at 1,540 square feet.

The design is conspicuously flashy. The porte-cochere is built under the pool, with four round ceiling windows offering a glimpse of swimmers above. Once inside, guests can grab a Blueberry Acai Martini in the Living Room lobby bar, lounging on lavender, faux-reptile skin seating. Or they can get dinner at Sushi Roku, which boasts teak ceilings and floors and a leather-tiled bar anchored by a massive $22,000 chunk of burled wood from Cambodia.

Bar general manager Dominic Scoles said the hotel’s destination bar, Shade, and its pool bar, Sunset Beach, will target a customer attracted to Scottsdale for nightlife fun.

“We’re looking to bring some quality new stuff to downtown Scottsdale and go after that upper-echelon client,” he said. To do that, Scoles will serve Veuve Clicquot Yellow Label and Dom Pérignon champagnes by the glass and fresh-fruit mojitos muddled tableside.

“This is going to change the entire dynamic of Old Town,” said Les Corieri of Evening Entertainment Group, which runs Axis/Radius and two adjacent nightspots.

“The amount of people they’re bringing to that area is going to be over the top. . . . I can’t wait.”

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Restaurants key to ‘rebirth’ at DC Ranch

Two restaurants will open this year on DC Ranch’s Market Street, ushering in a new era of handpicked businesses at the north Scottsdale shopping district.

Valley restaurateur and chef Aaron May said his two culinary ventures, Autostrada and Ice House, will offer unique fare and reasonable prices at the center southeast of Pima Road and Thompson Peak Parkway.
May’s restaurants are part of a larger “rebirth” of Market Street that development officials said will lead to the ideal mix of tenants.

DC Ranch developer DMB Associates Inc. is searching for “unique, entrepreneurial locally owned businesses,” said Robert Mayhew, vice president of DMB Commercial.
May’s new “Autostrada Osteria e Enoteca” will open in October on Pima Road, dishing out authentic Italian breakfast, lunch and dinner.

Market Street Ice House, May’s toast to modern barbecue, will replace the former San Felipe’s Cantina this winter. The feisty tequila-inspired cantina is moving to Phoenix’s Desert Ridge Marketplace this fall.

Likewise, the popular Blue Wasabi Sushi & Martini Bar also folded this year. Its location near McDonald Drive and Scottsdale roads in Scottsdale and a new Gilbert location remain open.

Looking for a good tenant mix

Declining to offer names, Mayhew said DMB is handpicking tenants who “we think will understand Market Street.”
“The last thing we want is a tenant that is not compatible or won’t be successful,” he said.

San Felipe’s, which served coastal Mexican food in a fun atmosphere, was popular with the younger crowd, who flocked by the dozens on weekends to drink and literally dance on top of the bars.

Despite the rowdy crowd, May said San Felipe’s was not “out of sync” with Market Street.

“As the community around Market Street matures, develops and and defines itself, the tenant mix just changes,” he said.

Fran Enzone, who handles marketing for San Felipe’s, said the cantina chose to relocate after Desert Ridge developer Vestar Development Co. came forward with a space opportunity.
Vestar and San Felipe’s hit it off last year when the cantina opened a location in Vestar’s Tempe Marketplace, Enzone said.

“We thought (Desert Ridge) was the perfect solution,” Enzone said. “We couldn’t say more about Vestar.”
Former Market Street merchant Letitia Frye said she believes the absence of San Felipe’s will fetch a more mature atmosphere that is “less spring break.”

Frye closed her shop, Little Angels Boutique, two years ago as a result of financial troubles. She now works part time at Té Boutique on Market Street and has witnessed the ebb and flow of businesses. The boutique features clothing, linens, handbags and home accessories.

“The demographic here is changing,” Frye said. “I think Market Street is still searching for its identity.”
How to thrive on Market Street
The merchants who thrive on Market Street have two things in common: good food and zealous owners, Mayhew said.

The Herb Box has become a Market Street sensation since opening April 1.
Owners Susan Wilcox and Chef Becky J. Windels said their secret to success is “innovative world creations.” The food is described as “healthy and delicious” with a creative flair.

For breakfast, there are cinnamon buckwheat pancakes with dried blueberries. Dinner ranges from wild-caught salmon cakes to grilled tenderloin with an arugula-gorgonzola sauce.

“Once people put our food in their mouths, it’s over,” Wilcox said. “No matter how cute the place is, if the food isn’t good, people won’t come back.”
Market Street’s Patsy Grimaldi’s Pizzeria recently expanded its outdoor patio to accommodate more patrons.

Tucked away in the district’s edge, the pizzeria has been a hit despite the failings of its neighbor the Tavern. Formerly the Star Spangled Tavern, the all-American restaurant folded last summer.
Grimaldi’s president, Joseph Ciolli, said clientele has skyrocketed by up to 20 percent a month.

“Business is going phenomenal,” Ciolli said.

The pizzeria plans to open another location at CityNorth. The expanse of restaurants and retail will debut in November at 56th Street and Deer Valley Drive in north Phoenix.

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Bravo! Bistro

4327 N. Scottsdale Road

Scottsdale, AZ 85251-3329

Phone: 480-481-7614

Fax: 480-946-8205

A unique style of Italian and Mediterranean dining in an intimate setting. Fresh fish flown in daily, prime meats, locally grown organic produce. Homemade pasta and dessert. Full bar and incredible wine selection. Partners Tony Hamati and Steve Marks have brought a culinary revival to downtown Scottsdale. Hamati was trained at the Sorbonne in Paris and cooked for King Hussein in the Royal Palace of Jordan. Upstairs lounge with Camelback Mountain view. Late night private parties. Catering and private dining are available.

http://www.bravobistro.com/

The British Open Pub & Grill

1334 N. Scottsdale Road

Scottsdale, AZ 85257

Phone: 480-941-4915

A “Cheers” like atmosphere serving traditional British fare along with all your American favorites. Our pride and joy is our Specials Board where we experiment with cuisines from around the world along with those tried and true home cooked favorites. A full service bar, serving liquor and a selection of over 50 beers. We pride ourselves in the quality of our food and our service. We strive to be that neighborhood pub of days gone by. Once you’ve tried us, you will come back. Check out Scottsdale’s best kept secret! Cheers!

http://www.thebritishopenpub.com/

Brittlebush Bar & Grill

The Westin Kierland Resort & Spa

6902 E. Greenway Parkway

Scottsdale, AZ 85254

Phone: 480-624-1030

Fax: 480-624-1001

Named after a Sonoran desert plant that explodes with brilliant yellow blooms in the spring, featuring innovative, contemporary cuisine. The perfect spot for a casual lunch or early dinner, with a diverse menu that ranges from light appetizers and salads to more substantial fare. A full bar offers a wide selection of libations. Get comfortable at the stone and metal bar complete with oak bar stools. This lodge-like enclave’s copper and wood-beamed accents and expansive rock fireplace surround you. Offering patio seating with sweeping mountain and golf views, as well as a private dining room for meetings and special occasions.

http://www.kierlandresort.com/golf_spa/brittlebrush_main/index.html

Cafe & Ice Cream Parlor at The Phoenician

6000 E. Camelback Road

Scottsdale, AZ 85251

Toll-Free: 800-888-8234

Phone: 480-423-2530

Freshly baked pastries, specialty coffee, The Phoenician’s homemade ice cream, specialty salads and sandwiches are available in a traditional cafe setting. Breakfast, lunch and any-time-of-the-day snacks are available for take-out or dining indoors or out.

http://thephoenician.com/pages/102/index.html

Cafe Carumba

Mark Voss, Managing Partner

7303 E. Indian School Road

Scottsdale, AZ 85251

Phone: 480-947-8777

Fax: 480-947-2795

Café Carumba, in the heart of Old Town Scottsdale, offers spirited Southwest dining and some of the best margaritas around. Flavorful American and Latin inspired dishes are served all day in a casual, colorful setting, including 2 large patios. Named by Phoenix Magazine as one of the Valley’s Best New Restaurants, Café Carumba hops day and night.

http://www.cafecarumba.com/site/

Café Forté Bistro & Wine Bar

7032 E. Main Street

Scottsdale, AZ 85251

Phone: 480-994-1331

Fax: 480-994-4153

Welcome to Café Forté Bistro & Wine Bar. A charming art district eatery located in the heart of the gallery district of downtown Scottsdale & the Thursday evening Art Walk. The concept of Café Forté is a casual neighborhood bistro offering fresh and delicious food and welcoming service at affordable prices. This comforting little bistro is big on atmosphere & has been winning the hearts of locals and tourists since 1996. A menu of New American cuisine inspired by Italian influences offers an impressive selection of creative entrees. Reservations welcomed.

http://www.cafeforte.com/

CANAL

7114 E. Stetson Drive

Suite 250

Scottsdale, AZ 85251

Phone: 480-949-9000

CANAL is a food and fashion fusion restaurant with celebrity-friendly vibe featuring fresh global cuisine, an edgy design, and serpentine fashion runway flanked by projection screens broadcasting the latest Milan couture shows. Executive Chef Justin Beckett offers an exciting and ever-changing menu of “globally-inspired fresh cuisine.” Chef Beckett’s dramatic vertical food flights allow the adventurous to sample multiple flavors from the menu including Ahi-Three Ways, Confit Duck Tacos and “The $30 Sandwich”–a fantasy of lobster tail, Boursin cheese and Chantrelle mushrooms. A master mixologist prepares signature cocktails and martinis tableside. Open 5:00 p.m. – 10:00 p.m. for dinner, remaining open until midnight daily, and until 2:00 a.m. Thu, Fri, Sat. Beginning October 28, lunch will be served 11:00 a.m. – 2:00 p.m., with a limited menu 2:00 p.m. – 5:00 p.m.

http://www.canalaz.com/

Cantina Laredo

7361 E. Frank Lloyd Wright Boulevard

Scottsdale, AZ 85260

Phone: 480-951-3807

Fax: 480-951-3809

Cantina Laredo serves gourmet Mexican food in a sophisticated, vibrant atmosphere. The Mexico City style menu includes grilled fish, chicken and steaks complimented by signature sauces such as chipotle-wine with portobello mushrooms or sauteéd artichoke hearts and roasted red bell peppers. Enjoy the signature margarita, the Casa Rita, made from fresh lime juice and the finest tequila. In addition to serving lunch, dinner, drinks, and Sunday brunch, Cantina Laredo also offers full service catering and has a private dining room. Located in the Promenade Shopping Center, Frank Lloyd Wright at Scottsdale Road.

http://www.cantinalaredo.com/

Capital Grille

16489 N. Scottsdale Road

Scottsdale, AZ 85254

Phone: 480-348-1700

Fax: 480-348-1701

We cordially invite you to join us at The Capital Grille. Whether you’re celebrating a special anniversary or just stopping by on any old Wednesday, expect to be wined and dined. Our dry-aged steaks have earned high praise from the nation’s toughest food critics. Our chops are divine, and our fresh seafood is flown in daily. Our award-winning 4,000-bottle wine list is an experience in itself. You will also enjoy mouthwatering appetizers, sinful desserts and impeccable service that is both attentive and discreet. We hope you will join us to dine on classically prepared fare in an atmosphere that is luxurious and relaxed. It would be our pleasure.

http://www.thecapitalgrille.com/splash.asp

Carlsbad Tavern & Restaurant

3313 N. Hayden Road

Scottsdale, AZ 85251-6626

Phone: 480-970-8164

Fax: 480-970-8129

Established in 1995, Carlsbad has maintained its high quality preparation of fresh New Mexican grub, friendly service and an atmosphere keeping its fans coming back for more. Offering fresh green chile, pecan wood grilled fish, filet mignon and burgers along with Artesia chicken, Taos pork tenderloin and a children’s menu to please the whole family. A cave-like atmosphere inside, and a large patio and deck with Camelback Mountain views. Open Mon – Sat 11 a.m. to 1 a.m. and Sunday 1 p.m. to 1 a.m. Happy Hour 3 to 6 p.m. and 10 p.m. to 1 a.m.

http://www.carlsbadtavern.com/

Chances Are!

7570 E. 6th Avenue

Scottsdale, AZ 85251

Phone: 480-994-4338

Fax: 480-994-4585

Great food, exciting entertainment and dancing nightly. If you’re a “Baby Boomer,” you’ll love Chances Are!, a Scottsdale favorite since 1992. The menu features steaks, seafood, pasta, chops, and ribs. Daily specials. Discounted Happy Hour appetizers and “reverse” Happy Hour nightly. Two dance floors. Best Karaoke in town Sunday – Tuesday. Dinner Entrees $10.50 – $18.95 (one exception). Great ambience!

Chart House

7255 McCormick Parkway

Scottsdale, AZ 85258

Phone: 480-951-2550

Fax: 480-951-1733

Nestled on Camelback Lake, Chart House offers spectacular views of Camelback Mountain, world class dining and impeccable service. Enjoy our recent million dollar renovation and relax in an atmosphere of comfortable elegance. Chart House offers top-of-the-catch seafood, succulent steaks and decadent desserts. Choose from our famous entrées such as Snapper Hemingway and slow roasted Prime Rib, our daily selection of fresh fish, and our famous Hot Chocolate Lava Cake dessert. Experience the breathtaking views and unparalleled cuisine that make Chart House legendary. Dining hours: Monday through Thursday, 5-9:30pm; Friday and Saturday, 5-10pm; Sunday 4:30-9pm.

http://www.chart-house.com/

Chloe’s Corner

Kierland Commons

15215 N. Kierland Boulevard, #190

Scottsdale, AZ 85254

Phone: 480-998-0202

Fax: 480-998-0403

Chloe’s Corner is both an updated retro eatery and an upscale neighborhood convenience store offering a unique fusion of food, shopping and fun. The menu features a selection of reinvented American classics…Hot Grilled Sandwiches like American Grilled Cheese with White American, Cheddar, baby Swiss Cheese, bacon, tomato & white bread….Gourmet Salads like Chef Salad with Turkey, ham, bacon, Cheddar cheese, Swiss cheese, egg, tomato, ranch dressing…and hand-dipped, thick and creamy milk shakes in Chocolate, Vanilla or Strawberry. With its bright white interior, butcher block counter top, hardwood floors, panoramic wall mural and shimmering mosaic wall Chloe’s Corner is the ideal place to meet friends, neighbors and family for a quick and satisfying lunch or dinner or after work glass of beer or wine.

http://www.foxrestaurantconcepts.com/chloes_corner.html

Cocomo Joe’s

28244 N. Tatum Boulevard

Cave Creek, AZ 85331

Phone: 480-538-8008

Fax: 480-538-8013

Imagine sand in your toes and a cool drink in your hand, at Cocomo Joe’s it’s always a vacation. For lunch, dinner, or drinks enjoy in classic American cuisine and tropical drinks. Indulge in Dancing Garlic Shrimp, Joe’s Famous Wings, or create a Feeding Frenzy, with “a la carte” items ideal to share with family & friends like a family style picnic at the beach. It’s a weekend state of mind with pool tables and interactive videogames, come for the food stay for the fun.

Cocomo Joe’s is open daily for lunch, dinner, and drinks from 11:00am-1:00am. Semi-private areas are available for special occasions or corporate events.

http://www.cocomojoes.com/

Courtyard Tapas

Renaissance Scottsdale Resort

6160 N. Scottsdale Road

Scottsdale, AZ 85253

Toll-Free: 800-309-8138

Phone: 480-991-1414

Fax: 480-951-3350

The Courtyard Tapas is located at the Renaissance Scottsdale Resort, 6160 N. Scottsdale Rd., Scottsdale, AZ, adjacent to The Borgota of Scottsdale. Set in a charming outdoor patio setting, The Courtyard Tapas offers patrons a wide selection of Spanish style tapas paired with California and Spanish wines in a casual seasonal setting. Enjoy Spanish style architecture, fountains and a show kitchen including a lava rock char broiler, barbeque smoker and bar. Prices begin at $8 for two tapas or $14 with two 2 oz glasses of wine. Flights of wine start at $6 for two 2 oz pours.

http://www.marriott.com/hotels/hotel-information/restaurant/phxsr-renaissance-scottsdale-resort/

Cowboy Ciao

Marianne Markogianis, Buzz & Schmooze

7133 E. Stetson Drive

Suite 1

Scottsdale, AZ 85251-3229

Phone: 480-WINE-111

Fax: 480-WINE-515

Ask a local where to find unique food & wines in a fun, unpretentious setting and there’s a good chance Cowboy Ciao will be near the top of the list. The decor is whimsical and service is friendly and personalized. A Valley favorite since 1997, this Modern American eatery has also spun off two siblings on the same corner — Sea Saw (‘Tapanese’) and Kazimierz World Wine Bar (Global grazing menu, live jazz). Try the legendary Stetson Chopped Salad, Ciao-girl Martini, or Exotic Mushroom Pan Fry. Lunch & dinner every day

http://www.cowboyciao.com/

Crescent Moon at Four Seasons Resort Scottsdale

10600 E. Crescent Moon Drive

Scottsdale, AZ 85262

Toll-Free: 888-207-9696

Phone: 480-515-5700

Fax: 480-515-5599

Crescent Moon is an American “Sonoran” kitchen designed to create a lively, fun-filled experience. Taking center stage at the restaurant is a wood-burning kiva oven within an open kitchen, providing a view of the chefs at work. Crescent Moon features traditional American foods influenced by the flavors of the Sonoran Desert. Enjoy dining outside on the terrace cooled by misters or warmed by the fire pit, while enjoying spectacular views of the Valley and Pinnacle Peak.

http://www.fourseasons.com/scottsdale/dining.html

Restaurateur has ‘non-traditional steakhouse’ in works

With nearly two-dozen eateries under his belt, Valley restaurateur Sam Fox has his sights set on Scottsdale Fashion Square.

The upscale mall will be the home of Fox’s latest restaurant, Modern Steak, which is scheduled to open in fall 2009 with the completion of the mall’s new $130 million Barney’s New York wing.

“This will be a very non-traditional steakhouse,” said Fox, chief executive officer of Fox Restaurant Concepts. “People are going to be blown away. This is going to be like nothing Phoenix or Scottsdale has right now.”
Modern Steak will occupy one of nearly 30 shops that are part of the Barney’s expansion. The eatery will occupy 8,220 square feet.

“It’s been a project we’ve been working on for a little over a year,” Fox said of the restaurant he created with designer Cathy Hayes.

Fox says his latest endeavor will be “very female friendly,” offering less heavy dishes, such as seafood, versus big pieces of meat preferred by men.

“A lot of the food will be lighter. There’s going to be a lot of great salads and appetizers,” he said.

The appetizer menu includes sushi rolls, a Chicago-style Kobe hot dog, and lump crab fritters, made with sweet corn and caviar aioli.

But as the restaurant’s name implies, steaks ranging from a 12-ounce filet to a 24-ounce porterhouse are on the menu, as is a Kobe beef burger made with Nueske bacon and Vermont cheddar cheese.

An Alaskan halibut with a Pacific sea salt rub is also on the menu.

Many dishes will feature locally grown organic produce, Fox said.

Modern Steak will offer about 400 wines and tableside drink service, in which personal mixologists will prepare a selection of 15 signature drinks.

The restaurant will feature three private dining rooms that can be opened up to accommodate 100 people.

Modern Steak will be open for lunch from 11:30 a.m.-2:30 p.m., with the bar open from 2:30-5 p.m. and dinner from 5-11 p.m.

Fox’s company owns 11 different concept restaurants and operates 23 eateries with 1,300 employees in Phoenix, Tucson, Denver and Austin, Texas.

Restaurants include: Sauce, Chloe’s Corner, The Greene House, Zinburger, Bloom, Montana Avenue, NoRTH, Bar NoRTH, Wildflower, Olive & Ivy Restaurant and Marketplace, and Blanco Tacos & Tequila.

Construction of Arizona’s first Barney’s New York is underway at Scottsdale Fashion Square. The renovation project will add about 100,000 square feet of additional shopping space and room for 25 to 30 new stores

Construction is expected to be complete by October 2009.

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New anatomy: Pink Taco revamps its menus

The Pink Taco restaurant was born into controversy.

About the time the Mexican-style eatery was readying to open for the first time in June 2006, Chairman and Chief Executive Officer Harry Morton and Scottsdale Mayor Mary Manross battled over the restaurant’s name, which she said was a crude reference to a part of a woman’s anatomy.

“We got some bad press early on,” said Mitchell Hoverman, sales manager for Pink Taco.

Charging toward its second anniversary, the popular restaurant has undergone some noticeable changes to its food and drinks.

Pink Taco recently rehired its original executive chef, Eustance “Tacho” Kneeland, to revamp the food menu. He left the company to tend to his own restaurants in Las Vegas.

“Tacho’s drive was to make it more authentic. He brought it up two notches,” Hoverman said. “It’s really great Mexican food. We want to knock (customers’) socks off with great service.”

Within the coming months, a visiting tequila mixologist will recommend changes to drink menu.

Pink Taco will also begin a special event and off-site catering service headed by Hoverman, a graduate from the French Culinary Institute in New York who has worked as a marketing consultant.

Pink Taco also received its new president, Arich Berghammer, who has worked more than 25 years in the restaurant and hospitality industry. Berghammer recently served as chief operating officer for Los Angeles-based SBE Restaurant and Nightlife Group.

“Harry Morton hired him to help spread chain across the country,” Hoverman said. Berghammer will also ensure the changes will “bring a new panache to the entire establishment.”

Despite the recent changes and a shaky history with some local officials, business was going well, Hoverman said. “You can always do better business.”

In addition to the Scottsdale location at 7135 E. Camelback Road, restaurants are open at the Hard Rock Hotel and Casino in Last Vegas, and on Santa Monica Boulevard in Los Angeles. A fourth restaurant is planned for Miami.

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Sprinkles Cupcakes a hit in Scottsdale

For weeks, Cassie Batastini kept her eyes fixed across the street from her downtown waterfront residence, hoping and waiting.

By Wednesday, the wait for Beverly Hills, Calif.-born Sprinkles Cupcakes was over.

“I bought two dozen – six of each one to give to friends,” Batastini said between bites of her chocolate coconut cupcake. “I couldn’t wait to taste one, so I bought a one separately. I’ll be a spokesperson for Sprinkles cupcakes.”

Two-dozen people crammed into the small pastry shop at 4501 N. Scottsdale Road by 2 p.m.

At one point customers lingered outside the front door, waiting for their turn to sample the $3.25 sweet treat adorned by celebrities and layperson’s alike.

Executive Pastry Chef and Co-owner Candace Nelson began the business with her husband, Charles, in Beverly Hills in 2005. Since then, the company has grown to two additional locations, including one in New Port Beach, Calif. and another in Dallas.

Scottsdale is number four.

“We have always wanted a reason to open here in Arizona,” Candace Nelson said. “The food scene is so great here.”

Aside from the culinary scene, Charles Nelson is a University of Arizona graduate and his parents live close by.

The Nelsons hoped to open the Scottsdale store last year, but construction delays set back the project.

Sprinkles offers a variety of 20 cupcakes people can purchase singly or by the dozen for $36, with flavors such as dark chocolate, black and white, red velvet, vanilla and vanilla milk chocolate offered every day. Other flavors – such as the chai latte, chocolate coconut and carrot – are made on specific days.

Sitting outside the store, Katie Thraen, of Bend, Ore., dug into her chocolate coconut cupcake.

“I’m a cupcake connoisseur,” she said with a laugh.

Thraen read of the planned opening in a local magazine and made it a point to drive from her parent’s home in north Scottsdale just to sample the cupcake. Was it worth it?

“Absolutely,” she said. “It’s worth every calorie.”

Sprinkles Cupcakes is open 9 a.m.-7 p.m. Mondays-Saturdays and 10 a.m.-6 p.m. Sundays northeast of Camelback and Scottsdale roads, across from Scottsdale Fashion Square.

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La Bocca Urban Pizzeria & Wine Bar, 4 stars

(480) 967-5693

La Bocca is a new bright spot on the Mill Avenue strip in downtown Tempe, with a casual yet chic look and attitude.

I got a taste of it when it first opened and was impressed with the wood-fired pizza and nosh plates, so no one had to twist my arm to try it again . . . and again. It’s quickly becoming a favorite.

My second visit was for lunch during the Tempe Festival of the Arts. Even if the inviting patio is full, as it was when we arrived, the interior is not a bad second choice. Floor-to-ceiling windows opening to the patio make you feel al fresco and are great for people watching. High ceilings, acid-stained concrete floors, burnt orange wood tables and chairs and olive green accents feel contemporary but warm.

Bruschetta ($12 for four) on artisan breads with a chewy crust delivered daily from Arizona Bread Company are a great starter. Sausage with babaganoush was my favorite. The sausage was finely ground and not salty or greasy, and the babaganoush was excellent – smoky and not slimy. Mediterranean white bean, slightly mashed with oregano and thyme, was mild and creamy.

Finely chopped calamata (sometimes spelled kalamata) olives, layered on basil ricotta cheese, was salty and pungent. The olive-cheese ratio could have been altered (more cheese, less olive tapenade) and I would have been happier, but it was still good. Diced prosciutto on a date spread topped with green apple was OK, but the flavors didn’t mesh as well as the others.

The Mediterranean salad ($7) was a good value, with lively, deep green leaves, tomato wedges that actually had flavor, roasted red and green peppers, a sprinkling of feta, more calamata olives and a balsamic basil garlic olive oil dressing. A light hand with the vinegar made the dressing not as punchy as it should have been, but too much and it would have been disastrous because the olives were so puckery.

Tiramisu ($4; one of the best-priced in town) had a good balance of cream and coffee flavors, but alas, it was still frozen. Thankfully, it warmed up in the mouth, and we still finished it.

Drinks are a big draw here, too. In addition to a nice wine list, the red sangria ($7 a glass) was luscious and fruity, and the Bellini ($7) turned heads. It comes out pale green with a cherry-red float on top and was so peachy and refreshing, it should be the official drink of summer.

The next trip was even better, as we started with a most luscious fungi pizza ($12), topped with chopped baby portabella, domestic and wild mushrooms sautéed in garlic, onion and white wine. The fresh mozzarella di bufalo on top was divine, and the thin crust with a soft, puffy edge made it irresistible.

Chopped prosciutto salad ($7) with artichokes, goat cheese, grilled zucchini, tomatoes, super-fresh leafy greens and a Dijon dressing was summer in a bowl. My dining partner griped that the dressing needed more oomph, but I liked its lightness. It would be one of the few salads I think would pair well with a glass of wine, because it wasn’t too heavily dosed with vinegar.

Sandwiches (all $9) hit the spot, too. Turkey with brie is getting trite, but this was one freshened up with caramelized apples and Dijon mustard for a sweet and tart treat. Roast beef with melted cheddar can be boring, but the chipotle mayonnaise on this one gave it zip. The crusty toasted ciabatta bread was phenomenal, too. Sandwiches come with chips (not house-made) or a fluffy side salad with tomatoes.

Service on all visits was Euro-style – leisurely, but I never felt ignored. It’s a nice pace compared to many places these days that are all about turning the tables quickly and rushing people out. By coincidence, we had the same server twice in a row (Jason), and he fits the place well with his personable demeanor and good sense of humor.

One caveat: I’m told the menu will be undergoing little tweaks as time goes on, so you might find small differences on the menu from the items reported here. But it sounds like things are only going to improve. With as good as it is out of the gate, hopefully La Bocca will be a mainstay on Mill for years to come.

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Posh Mary Elaine’s serves its last supper

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Steakhouse to replace restaurant at Phoenician

On the last twinkling night in the foie-gras-studded era of Mary Elaine’s, the Valley’s most illustrious restaurant for nearly 20 years, the pianist played Over the Rainbow at sunset, and the whole room seemed to sigh.

The manager talked about how he would never get to wear his tuxedo again. The wait-staff captain shook his head and muttered something about McDonald’s. Chef Frank Belosic planned to abscond with one of the purse stools.

Saturday marked the end of the restaurant and the finale to a more elegant way of life, when handbags and dinner, too, belonged on a pedestal.

For almost two decades, in a chandelier-covered room, the staff of Mary Elaine’s poured lobster bisque and Krug champagne until feet no longer touched the floor.

They won three James Beard awards, oversaw a parade of perfect marriage proposals and refolded the napkin each time guests left the table. For this, they asked that you put on your manners and dress up for dinner, and for this, they’ve been left behind.

A generation later, dinner means louder music, khakis and a couple of hours, maybe. To that crowd, being 20 years old means it’s time for a makeover, at least. In October, the J&G Steakhouse will open at the Phoenician in Mary Elaine’s stead.

Named for and decorated by Mary Elaine Keating, wife of Phoenician founder Charles H Keating Jr., the restaurant opened in 1988 to turned-up-noses and persnickety reviews.

By 1990, Chef Alex Stratta was at the helm and these were the most glamorous tables in the Valley, a post they held until recently when crowds dropped off and guests found themselves bored with the gilt-edged room.

“A small tragedy,” said Mike Weidner, 63, who summoned a jacket and tie on Saturday and came for “the wake.” Weidner sat by the window with his wife, at the same table they’ve always loved, where the same waiter brought them asparagus risotto and veal loin.

“Phoenix is losing a treasure,” he said, then turned to watch the planes coming and going over the city, their lights ever changing the view.

At a two-top near the kitchen, Danny Salome and little Sophia, age 6, settled in for dessert. They’d just come from a daddy-daughter dance at church; Sophia wore a glittery green dress and flowers in her hair.

“I wanted to show her the restaurant where I proposed to her mom,” said Salome, 41.

Sophia: “I would have said yes, too.”

All night, while guests nibbled on $125 tasting menus and ruddy rack of lamb, those who had history at Mary Elaine’s came to say goodbye. Former sous-chefs and managers swept in, and legendary pianist Nancy Gee, too. The two hostesses who married the two sommeliers were on hand. Guest Judith Wolf put on black earrings and black clothes to mourn the end of “perfection,” she said.

There was a woman wearing jeans drawing scorn in one corner and a man who had the heart to put on a white dinner jacket in another, complete with white tie, fringed scarf and all, and you had to love him for it.

Even Mary Elaine came by about a month ago, the guest of grandchildren who wanted to fete her namesake one last time. She wore a red dress, took pictures, and thanked everyone for doing such nice things with her name.

With a resigned sigh, Bobbie Aidem popped in for one last cocktail on Saturday. She’s happy enough just to be here for one last night, with a kind friend. “I get by on a couple of dictums,” Aidem, 75, said, “and one of them is ‘Nothing is forever.’ “

Back in the kitchen, where the cooks were coddling $44 duck breasts, waiter Thomas Ray found a corner and a plate of foie gras. He’s the only one who’s been here since the beginning. He was 29. He watched Phoenician builder Charles Keating throw a knife into the ceiling, next to the chandelier, and tell the staff to leave it there, to get people talking. Now 48, Ray has waited on John Travolta and Dick Clark, and tonight he’s wondering about the last song.

“Time to Say Goodbye, really?” he says to pianist Lisa Addeo, who has appeared in search of bread.

“It is not a sad song,” insists Addeo, 45. “It’s about going forward with hope. ‘Con Te Partiro’ – it means ‘I’ll go with you.’ “

She heads to the dining room to sing, tears in her eyes, and the revelers dance one last time to classical music in a quiet bar with a perfect view.

At 10:56 p.m., the chefs are plating the last supper like sacrament: one lamb, one bass, one scallop, and three steaks, which bodes well, perhaps for the steakhouse to come.

They draw careful lines with sauces and spices, and stack the meat just so.

Jason Paterno, a cook, is the last to touch the plates, wiping off a drop of water in order to send out perfection.

“Aaah, that’s it, that’s all she wrote,” he says, and the kitchen erupts in applause. The cooks take pictures of the final plates.

“All good things gotta come to an end,” Paterno says.

They pause to honor a culinary tradition: dumping a wicked culinary concoction over the departing executive chef. In this case Chef Belosic gets a bath of fish juice, mirepoix and arugula puree. And salt and pepper, of course.

In the end, Belosic offers a toast: “To a great run, Mary Elaine’s, best food in town. Thank you, guys. Here’s to life.”

“To life,” they say, and turn back to work.

There are dishes to be done and Wedgwood to be stacked, and the pans in the kitchen clatter busily.

It’s the echo of good kitchen sounds, of merry meals and very happy mouths.

Now if they could just finally update the Spa…we are waiting…

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