Here are five new restaurants in the Valley that have our mouths watering. In other words, here are five new phone numbers you need to program into your BlackBerry.
Officially open as of March 10, Province comes to Phoenix via Chicago, where chef Randy Zweiban opened the first location of his contemporary American resto. Specializing in seasonal, farm-to-table fare, Province will be open for breakfast, lunch and dinner (it is in a a hotel, after all), and its dishes draw inspiration from South America and Spain. Sample entrees include grilled beef tenderloin with Spanish blue cheese toast and buttermilk whipped potatoes; 1o-hour barbecued lamb with roasted eggplant, chorizo and cornbread; and pan-seared rare Hawaiian tuna with baby bok choy, spring onions and romesco sauce. The restaurant also serves global organic, biodynamic and sustainable wines, including several from Arizona, both by the glass and by the bottle, as well as house wines on tap, inventive cocktails and beer.
Westin Phoenix Downtown, 333 N. Central Ave., Phoenix 602.429.3600 web
2 Kitchen 56
Housed in what used to be a full-service gas station and auto shop, built in '61, Kitchen 56 feels like a charming and modern yet still industrial ... well, kitchen. But that's a good thing. Some of the materials were kept and refurbished to result in an atmosphere that's familiar and cozy, with an intimate patio boasting picture-perfect views of Camelback Mountain. The Arcadia restaurant serves everyday American favorites that have been taken to the next level, such as wood-fired pizzas (the Arcadia Pie with goat cheese, leeks, scallions, garlic and bacon is divine); cornmeal-crusted calamari over Asian slaw with Thai peanut and miso caramel sauce; cabernet-braised short ribs; mac 'n' cheese with rustic bread crumbs; and burgers and salads and pastas, oh my. But what you really, really have to try while you're there is the Drunk Bread app. We don't know how they make it, but we want more.
3433 N. 56th St., Phoenix 480.994.5656 web
3 The Arrogant Butcher
The latest installment from Fox Restaurant Concepts is The Arrogant Butcher at CityScape. The 7,500-square-foot restaurant makes everyone feel at home: executive types, downtown hipster types, and everything in between, whether seated in the dining room, at the full bar, or on the open-air patio. And with a name like The Arrogant Butcher, you'd expect meat to be a specialty there, right? Oh, it is. Choose from such tantalizing entrees as slow roasted prime rib, Kurobuta baby back ribs, and bone-in dry-aged ribeye with roasted mushroom and shallots. Seafood is another specialty, and the restaurant even includes a raw bar (with an excellent view of all the action in the kitchen, too). We're willing to bet it's not long before this is THE new power lunch spot in downtown (or the new place to spot a Phoenix Suns player downtown).
2 E. Jefferson St., Suite 150, Phoenix 480.993.2500 web
Tanzy is uniquely situated on the second floor of Scottsdale Quarter (adjacent to the iPic movie theater), meaning diners can enjoy scenic views of the McDowell Mountains while tucking into first-rate Mediterranean cuisine by Executive Chef Geoff Baumberger, who previously wore a toque at Marcella's. The made-from-scratch modern dishes include a 12-ounce New York strip loin topped with hot lemon herb oil and served with an arugula and feta salad; pan-seared black cod served with a warm polenta cake, roasted vegetable ratatouille and tarragon butter; grilled pineapple-glazed swordfish; and oh, don't forget dessert: strawberry chocolate cheesecake, orange creamsicle brulee, and Tanzy croissant bread pudding are just a few of the options. If you're more of an imbiber, you'll be in luck, there's a long (really long) list of wines by the bottle, tongue-in-cheek cocktails, and after-dinner drinks like bourbon, whiskey, scotch, cognac, port and more.
Scottsdale Quarter, 15257 N. Scottsdale Road, Scottsdale 480.483.3255 web
5 Parc Central Restaurant & Lounge
Parc Central, located in Scottsdale Quarter, describes its menu as "progressive American cuisine," but Executive Chef Chad Burnett admits he draws on international flavors and traditions to create his dishes. Burnett is a graduate of Le Cordon Blue and previously worked in the kitchen of a Michelin-rated five-star restaurant in Dallas. His standouts at Parc Central include the pan-roasted Scottish salmon with warm fingerling potato salad, asparagus and dill creme fraiche; and the free-form grilled lobster lasagna with fontina, baby spinach, tomato salad and buerre blanc; as well as the Parc Central Canapes app, with Tuscan bean and truffle puree, dates, arugula and prosciutto. And handcrafted cocktails, specialty martinis and wines round out the fusion of global flavors nicely.
15323 N. Scottsdale Road, Scottsdale 480.907.5333 web