Chef Shinji Kurita head this dining experience, which consists of 13 seats around the bar/food prep area. This chef's choice, or "omakase" style meal is typically five courses, and features nigiri, sashimi and appetizers. Upon opening in 2012,  Shinbay was a James Beard Foundation semifinalist for "Best New Restaurant" and Chef Kurita was recognized as a semifinalist in 2013 for "Best Chef Southwest".

Two seatings are available each evening, and the experience is two hours.

Photo courtesy of Shinbay

Chef Silvana Salcido Esparza offers an intimate setting and tasting menu options in this former Bragg's Pie Factory location. The dishes are modern takes on Mexican classics using a varitety of flavors and spices, especially peppers. Libations include a cocktail menu and many wine options. A la carte food menu also available.

The charming ambiance of this restaurant is obvious upon arrival; it's located in an old bungalow, skirted by a patio sitting in lush greenery. Owners Robin and Robert Trick met while working at now-shuttered Bandersnatch in Tempe, with Robin as manager and Robert as chef. They brought their expertise to Tempe, opening House of Tricks in 1987. An extensive wine and beverage list accompanys the upscale starter and entree list. High quality seafood and meat dishes are available, and all plates are created with fresh and local ingredients.

The asian-inspired dishes at Clever Koi are artfully crafted. With a choice of sharing plates, steamed buns, dumplings, sandwiches (including a kimchi cheeseburger!), fried rice and noodles, delicious options abound. The extensive cocktail menu includes both classic and creative contemporary libations, perfect for pairing with your meal.

Photo courtesy of Clever Koi