Last Updated November 25, 2015
Why We Love It: Chef Chrysa Robertson’s uncomplicated yet satisfying menu is based on seasonal, locally grown products and has earned her many accolades. It changes regularly but you can always expect the freshest local flavors with Italian influences—housemade pappardelle are served with slow braised pork, caramelized fennel, and greens. Grilled lamb chops are accompanied by grilled ratatouille and a feta-mint salsa verde. The fact that Chef Roberstson started the first Phoenix chapter of Slow Food comes through in her food.