Consistently voted the best in the valley by the locals, the comfortably upscale, internationally themed eatery sports exposed-brick walls and a laid-back attitude. The menu, mostly organically and seasonally focused, contains complicated dishes and simple preparations. The bison cocktail meatballs and seared sea scallops with roasted grapes are favorite starters, and you can't go wrong with the double-cut pork chop or any of the Angus steaks, especially the rib eye rubbed with ancho chilies.
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