Scottsdale Restaurants & Bars
"The West's Most Western Town" serves a wide array of cuisine and cocktails. Browse a collection of the area's favorite food finds.
Cowboy CiaoWith diverse influences and surrounded by year-round farming, Scottsdale offers a wide range of restaurants serving local ingredients. Since 1997 Cowboy Ciao has been combining Nuevo American with Southwestern flair to create such menu items as Chicken Fried Trout (marinated in buttermilk and sambal), Nuts about Scallops! (sea scallops crusted with corn nuts and seared), Humoso Poco Riguroso (a house-ground smoke beef sandwich also called the Smoky Sloppy José) and the buttermilk marinated then grilled Shropshire Bleu Cheese Stuffed Pork Chop, paired with an extensive collection of Italian wines. Known equally for their desserts, try a Cereal, Killer! (malted oatmeal cookie with frosted flake ice cream, frosted flake brittle and caramel sauce) or the White Chocolate Croissant Bread Pudding with Salted Almond and Dried Cherry Ice Cream. 960 1280
Barrio Queen Restaurante y TequileriaKnown for its variety of Mexico City-style gourmet street tacos including Al Pastor and Cochinita Pibil, Barrio Queen Restaurante y Tequileria also serves classic Mexican dishes such as carne asada burritos and brisket enchiladas. Pair lunch or dinner with one of Barrio Queen’s 400 tequilas, the largest collection in Arizona and the fifth largest in the United States. 960 1280
Weft & Warp Art Bar + RestaurantLocated in the new Andaz Scottsdale Resort and Spa and open to all, Weft & Warp Art Bar + Restaurant serves breakfast, lunch and dinner in a fun, open dining room with a glass-enclosed exhibition kitchen with chef’s table. Art from the Cattle Track art compound adds an eclectic Scottsdale atmosphere, and Camelback mountain is visible through Weft + Warps large surrounding windows. Start with Arizona Medjool Dates with frest cream, Blue Cornbread or Crow’s Dairy Goat Cheese Dumplings before enjoying a main course of Pork Belly with Grilled Pineapple, Seared Venison Loin with Grilled Squash and Epazote-Pomegranate Reduction or Winter Squash with Pickled Red Onion, Pepitas and Mornay Sauce. Save room for the Horchata-Apricot with Horchata Mousse, Apricot Curd and Granola Round, Queen Creek Olive Cake or Chocolate Sticky Toffee Cake, and finish with a specialty cocktail such as the Mercury Mirage with Rittenhouse Rye Whisky infused with applewood smoke. 960 1280
Lon'sOnce the home of famed western artist Lon Megargee, AAA Four Diamond Lon’s in the historic Hermosa Inn serves globally and Southwestern-inspired plates within cozy adobe rooms or on the flagstone patio with glowing fireplaces. Start with the Himalayan Salt-Seared Ahi Tuna or Mac ‘n’ Cheese with Truffle Goat Cheese, then move on to the Pecan Grilled Filet Mignon or Scottish Salmon, or an 18-ounce bone-in angus ribeye. Finish with Buttermilk Panna Cotta or Chocolate-Hazelnut Mousse and a craft cocktail at your table or at Lon’s Last Drop Bar. 960 1280
Craft 64 serves more than 30 Arizona microbrews with its gourmet, wood-oven pizzas made with Arizona vegetables and meats. Begin with a charcuterie board or Framers Market Salad before choosing from a variety of pizzas including the Spain (fresh mozzarella with La Mancha chorizo, Spanish almonds and cured olives), the Carne with pepperoni, fennel sausage and spicy soppressata, or the vegan Senza Formaggio with basil.
FnBNestled in the heart of downtown Scottsdale, FnB is a small restaurant making big waves in the national culinary scene with Chef Charleen Badman’s innovative, mostly vegetarian plates using local, seasonal ingredients pared with Arizona wines suggested by co-owner Pavle Milic. Dinner selections include cara cara and blood oranges with green olives, dukka and feta; roasted carrots with red grapefruit, meyer lemon tahini and lentils; an braised chicken leg and thigh with sicilian sausage, polenta, fennel and parmesan.