So Scottsdale December 2022

SATISFY YOUR EGO

Pure Italian luxury at Copenhagen. Come experience the very best Italy has to offer in our carefully curated collection of sofas, sectionals and chairs from Egoitaliano. Excellent design is enhanced by quality craftsmanship in every piece. Choose from our in-stock program or use your imagination to create the one-of-a-kind, custom piece you’ve always dreamt of. This is your chance to Satisfy your Ego .

Sophia sofa in leather from $3688. Fabric starting at $3 120. Chair in leather from $ 1596. Fabric starting at $ 1328.

Throw pillows at additional cost. Stock covers may vary from images shown.

www.copenhagenliving.com

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Join us for the Southwest’s most extraordinary celebration, where generations of Scottsdale residents and visitors gather to embrace a treasured holiday tradition. Rediscover the magic of Christmas this winter. Go ice skating and catch colorful light shows in the Enchanted Plaza. Roast marshmallows and make s’mores. Stage a selfie with Santa and meet our cute cast of holiday characters. With kid-friendly activities and entertainment all season long, this is where new traditions are created together.

Signature

Christmas Quest Interactive Bubble Wand

Ultimate Santa Experience

Make-A-Wish Playhouse

ARROWHEAD (623) 979-4445 CHANDLER (480) 705-4191

(623) 979-4445 (480) 705-4191 (480) 367-1717

Escape the real-world hustle by booking an appointment with your favorite Scottsdale color expert and master stylist, Rodney Gentry. Kick back and relax in Rodney’s private salon suite while he works magic on your hair, taking the utmost care with your beauty and your health. Look gorgeous and feel fabulous this holiday season!

FOR AN APPOINTMENT, PLEASE CALL 480.639.2000, OR VISIT WWW.RODNEYGENTRY.COM FOR MORE INFORMATION.

Make Your Hair Color Sparkle this Holiday Season

with Color Specialist, Rodney Gentry

“This season, it’s all about blends and natural, warmer tones,” says Rodney Gentry, hair color expert and master stylist. “There is so much you can do with your hair to create just about any look you want.”

There’s no surprise that Ombré is extremely popular this fall. It’s a hair coloring trend that doesn’t seem to be wavering; only changing by the season. This fall, the Ombré style uses warmer tones which are blended for a subtle, more natural look.

Another gorgeous blended color that’s hot this season is Mushroom Blonde. Mushroom Blonde is an ashy mix between blonde and brunette, creating an ashy, gray blonde with dark undertones—think of the color variety on the underside of a mushroom. “It’s excellent for weaving colored pieces around your face to create a subtle and natural change,” says Rodney. This color option is a great way for blondes to spend time on the darker side.

Conversely, there is Mushroom Brown for the brunettes who want to go a little lighter, while creating a multi-dimensional hair color. In this instance, the colors are subtle shades of brown and gray.

Copper tones are all the rage as more and more people desire a look of red without the commitment and hassle of keeping up with red hair. Additionally, rooted gold tones are a favorite this season. There’s also a variety of feminine chestnuts and browns. “These colors tend to not fade as much so it’s more low-maintenance,” Rodney explains.

For those pesky gray hairs, Rodney reveals that the key to gray coverage is to not cover it 100%. Instead, he prefers to use a neutral color on select pieces to make the grays look highlighted. This way, people don’t have to recolor as often. By doing this technique, it saves the condition of the hair since you’re not covering all of your roots as often.

For those of us who lived through the 80’s, you may see familiar-looking accessories making a comeback. Fun-colored bobby pins, bows, and scrunchies are back in style, along with toned-down versions of 80’s hair styles. “You get volume in the body of your hair, with tamer roots,” says Rodney.

Rodney takes into account a person’s features, skin tones, and routine when he artistically crafts a new hairstyle. “”The right color will make the right hair cut. Texture with color is the way to go,” he says.

BOOK TO EXPERIENCE HIS SERVICES TO UNDERSTAND WHY HE IS CONSIDERED ONE OF THE TOP HAIR COLORING EXPERTS IN SCOTTSDALE ARIZONA! Full-service designer and

divorce treats you can come down to whether you have a most innovative law firm on your side. Started by one woman 22 years ago. It has grown to 57 team members today. Google us. We know you will like what you see. And the difference we make. Especially when it comes to our Family Law Department headed by Kaine Fisher.

Change the Chanel

My favorite issue of the year is here, and it’s more delicious than ever. Each December, our annual food and beverage issue shines a light on the local innovators and creators that continue to make the Valley one of the must-visit spots for foodies around the country.

It’s no secret that seafood restaurants and steakhouses are the true “see and be seen” spots in Scottsdale, and our cover dish is from one of the most popular places in town: Ocean 44. That photo is just a taste of what we have in store this year. The restaurant is in good company as our fifth annual Gourmet Greatness feature (page 74) highlights 25 other honorees that showcase the best in dishes, drinks, dreamers, and directors leading the desert dining scene. From wood-fired favorites and restaurant design to hidden hotspots and winning wine programs, there’s something for everyone to devour.

Dig into the rest of this issue, which is sure to leave you hungry and thirsty. Highlights include: bubbly to celebrate the end of this year and the beginning of the next one (page 112), Del Bac Whiskey’s new club (page 103), extra indulgent dishes (page 116), a look at North Scottsdale’s new Buck & Rider (page 130), and java drinks made with seasonal ingredients (page 70).

For even more F&B love, learn about the couple behind some of Scottsdale residents’ favorite Old Town restaurants (page 41), meet the woman rallying behind the restaurant industry to make it better for all (page 44), and get to know someone making people’s lives sweeter with one candy box at a time (page 46).

Getting full? Switch gears to holiday highlights with Christmas at the Princess (page 68), the new Enchant event (page 57) and a rooftop winter wonderland party at W Scottsdale (page 58).

Enjoy all that the end of 2022 brings and we will see you in 2023!

All my best, Gabby Leighton Editor-in-Chief gabby@richmanmediagroup.com

Publisher Bill Richman

Vice President of Operations Stacey Richman

Editor-in-Chief Gabby Leighton

Creative Director Lalo Reyes

Contributing Writers

Becky Antioco, Alison Bailin Batz, Christina Barrueta, Melissa Hirschl, Mandy Holmes, Kaylor Jones, Jordan Moreno, Jim Prueter, Photographers

David Apeji, Claudia Johnstone, Colleen Katz, Beverly Shumway, Debby Wolvos

Advertising Coordinator Stacey Richman stacey@richmanmediagroup.com

Contact Us

Members in Dr. Seth Oesch’s primary care practice in North Scottsdale

benefit from a comprehensive, annual wellness program plus conveniences not typically available in other practices. For example, Dr. Oesch will offer same- and next-day appointments that start on time and last as long as needed. His new practice opens in January.

Our Lung Cancer Center team knows that waiting is not an option.

Lung cancer is the third-most common cancer in Arizona and accounts for the most cancer deaths among men and women annually. However, with screening, early detection and innovative treatment options, more lung cancer patients are living longer than ever before.

At the Lung Cancer Center at Cancer Treatment Centers of America® (CTCA), Phoenix, our experts have the experience, training and technological tools – including the Ion® robotic-assisted bronchoscopy platform – to spot lung cancer early and start your comprehensive, personalized treatment plan in a matter of days.

All your appointments, from screening and diagnostic tests to treatments and side-e ect management services, are delivered under one roof. That means fewer trips to get the care you need, so you have more time to focus on healing.

At CTCA®, cancer isn’t just what we do; it’s all we do.

To learn more or to schedule an oncology appointment, call 833-746-2822, visit cancercenter.com/phoenix or scan the QR code.

To schedule a screening, call 602-883-1463

UP CLOSE / BEAT / HIS STYLE / HER STYLE / NOTICED

DINING BY DESIGN

Ryan and Caitlin Jocque, owners of Jocque Concepts, are building a restaurant empire

Ryan and Caitlin Jocque, the powerhouse couple behind some of Scottsdale’s most-loved eateries, owe a lot to the restaurant industry – including their marriage.

The pair got together in 2008, after a friend of Caitlin’s let it slip that she had a crush on handsome bar owner Ryan. “Though

super embarrassed then, 14 years, two children, and 10-plus restaurants later, I certainly am thankful!” Caitlin says.

Before they met, both Caitlin and Ryan had storied careers in the hospitality industry. “I got my first taste of the business working as a door host on Mill Avenue at age 18, ‘borrowing’ my

BY KAYLOR JONES / PHOTOS BY CLAUDIA JOHNSTONE

brother’s ID to get the job, which required you to be 19,” Ryan says. “It struck a chord with me, and I decided to work any posi tion I was offered to see where it led me.”

By his late 20s, Ryan was operating a 20,000-square-foot nightclub in Las Vegas, moving from there to Los Angeles to start his own company, Lucid Entertainment. A few years later, fate brought Ryan back to Scottsdale, where he’d lived from age 8, to open his first bar, and he’s been proud to call Arizona home ever since.

Caitlin, who worked as a restaurant host in high school and as a server while studying design and business at Arizona State University, started doing freelance graphic design for Lucid Entertainment after the couple connected. Over time, the com pany has shifted into something even more collaborative.

“Jocque Concepts is the continuation or progression of my original company. It was formed in response to our first project collaborating as husband-and-wife business partners, Original ChopShop Co.,” Ryan says. “After its success, we thought we’d give it a go working together on another project. It was never our intent to have a long-term working relationship – but here we are!”

Caitlin now serves as creative director, overseeing interior and graphic design, menu development, and everything in between, while CEO Ryan juggles a new list of responsibilities each day of the week. “One day I find myself assisting with interior design, and the next I’m buried in paperwork or on menu development. I’ve performed every position within the company from top to bottom – I believe you’re a better coach if you’ve played the sport and that’s what I attribute my success to.”

That Special Something

Today, Jocque Concepts is the name behind many of Old Town Scottsdale’s most unique venues, including The Montauk, Diego Pops and The Hot Chick. Each is known for its cohesive design and delicious, varied menu. When brainstorming a new concept, one of the first things the couple considers is the impact they want the space to have on their guests.

“We feel passionate about creating experiences that trans port you somewhere else, where food, beverage, service, and atmosphere all play a role in creating a memorable experience,” Caitlin says.

“I love when an establishment transports you in either time or place the minute you step through its doors,” Ryan adds. “Our goal when developing a new concept is to provide guests that visceral feeling not often found in their day-to-day routine.”

The secret formula, they say, is hunting down great proper ties. They are big fans of adaptive reuse, which involves repur posing existing buildings rather than demolishing them and build ing restaurants in their place. It’s a way to preserve the character of a location by turning a tired, old property into a neighborhood hot spot.

When it comes to picking a theme, the most important ingre dient is time. Over the years, the couple has spent countless late nights brainstorming on the couch – after their 7- and 5-year-old daughters have gone to bed, of course.

“Some ideas come easier than others, but I typically simmer on it and then wake up one day with a vision. A variety of things could inspire it – a meal, a piece of tile, a wallpaper,” says Caitlin, who admits that at times, the lines between work and personal life have a tendency to blur. “My advice is to schedule time for each other, both for work and the relationship. It’s easy to assume you can discuss work matters at home, which intrudes on your family life. It’s a conscious and continuous effort.”

When they’re not spending time together as a family or keeping active – Ryan’s hobbies include kickboxing and skiing, while Caitlin loves Pilates – the duo is always looking to expand the scope of Jocque Concepts, which locally also includes Eat Up Drive In and Pretty Please Lounge. Recently, they purchased The Saguaro Hotel, and hope one day to conceptualize their own hotel brand. In many ways, Scottsdale itself serves as the inspira tion behind many of their Valley-based concepts.

“With each passing year, it’s no wonder why more visitors and residents arrive to our remarkable city,” Ryan says. “It’s pur poseful that five of our concepts, and two more coming online next year, are here in Scottsdale – the city has given us great opportunity and we hope to continue to aid in its charm.”

A TRUSTED

LEGACY

Serving Arizona Since 1947

Heritage is more than our age, accomplishments and accolades - it is our enduring commitment to provide exceptional service to our real estate advisors, clients and communities. We are an inspired family relentlessly pursuing excellence in real estate and in life.

© 2019 Russ Lyon Sotheby’s International Realty. All rights reserved.

JOIN THE RALLY

Amanda Gunderson is championing change in the hospitality industry

As CEO and co-founder of nonprofit Another Round Another Rally, Amanda Gunderson is a lifelong advo cate for underrepresented voices in the hospitality industry.

Gunderson – who worked as a waitress and bar tender to pay for college, later serving as West Coast American Whiskey Ambassador for Beam Suntory, the third largest producer of distilled beverages in the world – felt called to start a nonprofit after talking with her friend, bartender Travis Nass.

“Both of us noticed a hole in the industry,” Gunderson says. “We didn’t know anyone who had health insurance unless they worked at a hotel. There was always a need for emergency assistance, whether it was an unexpected cancer diagnosis, legal fees, or a broken elbow.”

In 2018, Another Round Another Rally was born. During the pandemic alone, the organization distributed over $3 million worth of aid to hospitality workers, mak ing a targeted effort to reach Spanish-speakers.

“Travis and I really felt like the universe wanted us to get it done. We’d been in hospitality long enough to see that there was a major pay gap for immigrants, women, people of color, LGBTQ folks, and people with disabilities,” Gunderson says.

In 2023, the organization has plans to introduce new professional development programs, all in the name of helping underrepresented communities secure higher-ranking jobs in the industry.

Gunderson, who recently won the coveted Pioneer Award from Tales of the Cocktail, points to her friends and family as her source of motivation.

“One of my biggest inspirations is my co-founder, Travis. He’s like if a moral compass were a human being, always thinking about ways to support and empower other people. I’m surrounded by a wonderful group of people whose hearts are in the right place, who are trying to make their time on earth really impactful.”

Learn more at www.anotherroundanotherrally.org.

BY KAYLOR JONES / PHOTO BY CLAUDIA JOHNSTONE

Tatum Smith

tatum@smithluxurygroup.com (602) 799-5857

@tsmithluxurygroup www.smithluxurygroup.com

THE SWEET LIFE

Tiffany Taplashvili creates candy boards with pizazz

Long Island native Tiffany Taplashvili has been able to parlay her creative spirit into a thriving business that reflects her buoyant spirit and creativity – Tiffany Candy Co. Her hand-curated creations are works of edible art – colorful charcuterie boards filled with whimsical gummies sourced from Spain.

“I work around my children’s schedules. If they were in the room while I worked, I’d have no candy left,” Taplashvili laughs. “My 3-year-old would gobble them all up!”

As much as she relishes time with her children, Taplashvili says her business provides her with a fun and rewarding career.

“The part I love most about my business is the satisfaction I receive from creating boards that are beautiful, high-quality, and luxurious,” Taplashvili says. “My customers tell me they are bubbly, fun, and even nostalgic.”

Taplashvili’s family is at the core of her business. In addition to her husband being her number one taste-tester, it was her children’s birthday parties that set the groundwork for her creativity to sprout.

“People would tell me how much they loved my party favors,” she says. “They admired the creative touches I put into them.”

When COVID-19 arrived and the world went into a deep sleep, a silver lining appeared for Taplashvili. “I was either sending out flowers or chocolate-dipped fruit as gifts, but that got boring after a while,” she says.

Soon Taplashvili’s mind started to percolate with ideas of more imaginative gifts. Intrigued with the idea of candy, she experimented with a variety of choices before her “aha moment” kicked in. “I realized that gummies hold their shape and don’t melt like choco lates do,” she says.

A sampling of offerings includes strawberry pretzels as well as heart-, ice cream-, unicorn-, and star-shaped gummies. Customers can expect flavors such as strawberry, cherry, lemon, blueberry, and blue raspberry. The company is also currently offering sea sonal, holiday-themed boards.

Taplashvili’s gummy boards are perfect for corpo rate events and all social events. Personalized labels and stickers for private label events are available. Boards are priced from $30 to $115, with 10% of profits going back to local charities.

Learn more at www.tiffanyscando.com.

BY MELISSA HIRSCHL / PHOTO BY CLAUDIA JOHNSTONE

SLEEK AND SOPHISTICATED

BY MANDY HOLMES / PHOTO BY BEVERLY SHUMWAY

When Justin Tomerlin wants to look his best, he turns to fashionable pieces that support his career in the restaurant industry.

As the general manager of Sushi Roku, Tomerlin typically pairs a tailored suit with bright colors and busy patterns, accented with accessories like a pocket square and lapel pins. He can often be found wearing Tom Ford or European designers that put an emphasis on layering and unique textures.

“I like to dress to impress for work,” he says. “Being in the high-end restaurant business and working near in the night life industry – you never know who you will meet for the first time.”

In his downtime, Tomerlin prefers slim-fit denim jeans and patterned but ton-downs.

“I’ll add a sport coat if the weather is cool in Arizona, and I love cashmere sweat ers and loafers with kakis,” he says.

Over the years, Tomerlin’s style has evolved into a more tailored and profes sional look – an idea he thinks all men should lean into.

“I believe every man should have one custom-made suit,” he says.

What are your favorite brands? Nissolo boots are comfortable stylish boots that wear better over time and they are a green company. Hugo Boss is always modern, Tom Ford is clas sic and Calvin Klein suits wear and tailor nicely.

How does being in the food and bever age industry inspire your style? We work in the heart of Old Town Scottsdale and see all the trends and styles. I’ll save some ideas I see and use them later.

Tell us about your tie collection. It’s full of floral prints, nature prints, paisley, stripes, and certain ties sparkle when the light catches them right. I find them at high-end resale shops, estate sales, online discount retailers and my favorite brands are Stacy Adams, Michael Kors, Tasso Ella, Perry Ellis, Murano, Pierre Cardin, and Ryan Seacrest.

Justin Tomerlin’s wardrobe takes cues from the Scottsdale scene

SOMMELIER STYLE

Alexandria Rizik shines in classic fashions

BY MANDY HOLMES / PHOTO BY BEVERLY SHUMWAY

As a published author and the founder of Poetry in a Bottle wine label, Alexandria Rizik spends most of her time on the go. Taking style cues from international icons like Audrey Hepburn, Rizik aims to stay true to classic fashion.

“If you raided my closet, you would find a lot of minimal colors, black especially. It’s a color that looks good on everyone,” she says.

The newly crowned sommelier, whose wine can be found locally at Ocean 44, EVO and Sorso, can typically be seen sporting a pair of vintage jeans with a clas sic bodysuit and an embellished blazer.

“I’ve learned that nothing is more allur ing than someone who is confident in what they’re wearing,” Rizik says. “Whether I’m in baggy sweats or a little black dress, I’m going to make sure I wear it proudly and confidently.”

Whether she is blending up a new wine or traveling to draw inspiration from different cultures, Rizik understands that being exposed to diverse looks and trends can influence one’s personal style.

“With that being said, it’s important to remember what you like and to constantly ask yourself: ‘Does this speak to me and who I am?’” she says.

What is your must-have fashion item? A gold heart-shaped ring my mom gave me on my 17th birthday. Her mom gave it to her when she was 17, so it holds a lot of sentimental value for me.

What are your favorite brands? It depends – for handbags, I’m a Prada girl. When it comes to clothes, I could find pieces anywhere. It’s all about how you style it. I love Intermix, and feel like I can always find some thing there! I’m also into minimalistic styles and colors.

What is your most prized possession in your closet? My most prized possession is a limited-edition pair of [Christian] Louboutin heels that I wear with everything because they are such a timeless style.

AVA’S TREE HOUSE GALA

This Arizona Cancer Foundation for Children event was held at The Phoenician and featured delicious food, live entertainment and a silent auction

BY BEVERLY SHUMWAY

Geetha Ananthakrishnan

Tara Calihan

Kristin Besch

Kara Goldman

Rashel Fakih

Robyn Patterson

COMPASSION WITH FASHION

Arizona Humane Society hosted its Alice in Wonderland-themed luncheon at Westin Kierland Resort

& Spa

BY BEVERLY SHUMWAY

Julie Jumet

Alex Wolcott

Nikki Ollive

Kimberly Sax

Diana Davidson

Sarah Ocampo

LOWDOWN / DO / CALENDAR / OUT / CULTURE

BY GABBY LEIGHTON

Escape to an incredible winter wonderland at Enchant, the world’s largest holiday light event experience. The dazzling installation, which features over 4 million sparkling lights, opened late last month and runs through the end of the year at Salt River Fields at Talking Stick. Highlights of the sprawling 10-acre event, which takes place in eight different cities across the U.S. and is sponsored by Hallmark Channel, include an immersive walk-through light maze, a 100-foot holiday tree, a unique ice skating trail, live entertainment, and Santa visits. There’s also a village marketplace with crafts, gifts, festive culinary treats, and holiday cocktails. Times and ticket prices vary. www.enchantchristmas.com.

CUSTOM CREATIONS

Nothing beats a personalized gift, and now locals and visitors alike can pop over to Padoga’s new pop-up shop at Scottsdale Quarter to find customized goods. The bespoke boutique, which has two permanent loca tions in Scottsdale, specializes in mono gramed merchandise giving an East Coast vibe and inspired by Palm Beach, Florida. The monnograming can be done on everything from cash mere and tote bags to cosmetic cases, towels and travel essentials. Customers can pick from over 100 colorful threads and 60 monogram designs. The pop-up will be open through February 2023. www. padogalane.com.

FUELED FOR FUN

FuelFest is gearing up for a second year in the Valley, offering even more drifting, drag racing, music and more. On Dec. 10, the event will take over Wild Horse Pass Motorsports Park at Gila River Resorts & Casinos. Fans can line up all day to watch as professional and amateur drifters make their way through the course in highly modified, one-of-a-kind race cars. Once gates close at FuelFest, follow the path of cars featured in the car showcase from the motorsports park to the hotel for the official FuelFest after-party. Kicking off at 9:30 p.m., guests can expect performances from Grammy-nominated rapper, Rick Ross and two-time Grammy Award-winner, T-Pain. www.fuelfest.com.

COAST TO COAST

Artichoke Basille’s Pizza, famed New York-style pizza concept, opened a third Valley location last month at Desert Ridge Marketplace. The new 3,150-square-foot eatery is serving up the chain’s iconic massive pies and slices in a setting that mixes open-air modern dessert vibes with classic New York ambiance and decor. Expect exposed brick walls, red tufted booths, TVs throughout, and a large wraparound patio. Menu highlights include the restaurant’s namesake Artichoke Pie and creative Crab Pie as well as traditional pizzas in addition to appetizers, sandwiches, pasta, salads, and desserts. Wine, cocktails and beers on tap are also available. www.artichokepizza.com.

TWO FOR ONE

FOOD FOR THOUGHT

Local fitness fanatic Elia

Body Politik, the first and only

to offer both Lagree and Versa Climber under one roof in the Valley. The studio features two rooms: one for strengthbased, core-focused Lagree classes on the Megaformer machine and a Versa Climber studio, which is a cardio class that allows participants to climb to their favorite beats on the vertical climber under a state-of-the-art light show. Both methods offer high-intensity but low-impact, full-body work outs. Each Lagree class is 50 minutes, while Versa Climber classes span 30 minutes. Lagree classes are currently offered seven days a week, with the Versa Climber studio side opening in January 2023. www.body-politik.com.

Fox Restaurant Concepts recently teamed up with Phoenix Suns player Deandre Ayton to create a dish rooted in family, culture and heart. The star center and his mom, Andrea Ayton, dreamed up a meal inspired by their family’s Caribbean roots. Andrea’s Caribbean Sea Bass can be found at Culinary Dropout and The Henry and features jerk-spiced rice, sofrito, pigeon peas, coconut lime slaw and mango preserve. With each meal purchased, 10% of sales will be donated to Helping Hands for Single Moms, a nonprofit organization with a mission to assist low-income, single-mother families as their mother attains a post-sec ondary education, financial independence and positive family legacy. www.foxrc.com.

FESTIVE FÊTE

Get in the spirit of the season at W Scottsdale’s Winter Wonderland Celebration. Taking place Dec. 9 and 10 from 9 p.m. to 2 a.m., the party will bring the magic of the holidays and snow (via a snow machine) to the Valley. The hotel will transform into a whimsical winter wonderland complete with ice skating performers, twinkling lights, a frosty ambiance with an aerial show, music by the property’s resident DJ and a 360-degree photobooth with frosty trees to save the moment in time forever. The party is free to attend for hotel guests; $25 for non-guests. www.cottontaillounge.com.

Covino is making history by opening

studio

GREAT EVENTS THIS MONTH

BY JORDAN MORENO

Las Noches de las Luminarias

Through Dec. 31, Desert Botanical Gardens

Guests will enter a magical desert wonderland this holiday season at Desert Botanical Garden’s annual event, where sparkling luminarias and twinkling holiday lights will dazzle Phoenicians all month long. Musical performances, entertainment, and holiday delights line the garden’s classic trails for a picture-perfect date night. Desert Botanical Gardens is known year-round as the empire of thousands of spe cies of cactus, trees and flowers from all around the world, spread across 55 acres – proving to visitors and locals that the desert is home to more than just dirt and tumbleweeds. 5:30-9:30 p.m. $39.95 for non-members. www.dbg.org.

Scottsdazzle

Through Dec. 31, Old Town Scottsdale

Enjoy a monthlong holiday extravaganza featuring stunning decor, the best in din ing and shopping, and more than 45 incredible events. Now in its seventh year, Scottsdazzle highlights activities and events taking place at various locations around Old Town through Dec. 31. Activities include farmers markets, wine and whiskey tast ings, chef’s dinners, workshops, interactive shows, holiday lights, and more. Hosted by the City of Scottsdale Tourism and Events, the extended celebration draws crowds of art and culture enthusiasts alike to experience this magical time of year. Times and prices vary. www.scottsdazzle.com.

Festival

of Trees

Dec. 10, Arizona Biltmore Arizona Burn Foundation (ABF) will host one of the most famously unique fundraisers in the Valley this month at Arizona Biltmore. The Holiday Festival of Trees will whisk attendees away to a winter wonderland for an evening of dinner, dancing, and the iconic Christmas tree live auction to support the local burn survivor community. Proceeds from the organization’s staple fundraiser go toward ABF’s programs, which help burn survivors reclaim their identity, rebuild self-esteem and walk alongside them in their healing journey while providing burn prevention advocacy and education in Arizona. 5:30-11 p.m., $500. www.azburn.org.

Passport to a Cure Gala

Dec. 16, Mountain Shadows Resort Muscular Dystrophy Association’s staple fundraiser will transport guests from Mountain Shadows Resort to tropical Cuba with a Havana nights theme. The night will feature a lively cocktail hour with breathtaking views, a delectable meal and live auction with fantastic prizes. Proceeds from the event will benefit Muscular Dystrophy Association and its innovations in science and care for those battling muscular dys trophy, ALS and similar neuromuscular diseases. Gala, 6 p.m., $300. www.mda.org.

Board of Visitors Luncheon and Fashion Show

Dec. 17,

JW Marriott Scottsdale Camelback Inn Resort & Spa

This longstanding holiday tradition will return for its 69th year, where the2023 Flower Girls and the grandchildren of Board of Visitors (BOV) members will strut their stuff on the runway. The highly anticipated and festive event’s fashion show will feature fashions from Alixandra Collections/Alixandra Blue, Evereve, Glam Squad, Kate Spade, Muse, and Garage. The event will support the BOV’s mission to serve the healthcare needs of women, children and the elderly. Cocktails, 10 a.m.; fashion Show, 11:30 a.m. Starting at $250. www.boardofvisitors.org.

Desert Ball Dec. 22, The Phoenician

Dating back to 1966, the Desert Foundation Auxiliary was created to celebrate young ladies in the local community by hosting an annual debutante ball as the culmination of the previous year. A black tie affair, this year’s 56th annual ball will present 20 young women with their families to relish in the hard work and dedication which has been proven throughout the year. The evening promises live entertainment and fun for all with proceeds benefitting Hope & A Future and Scottsdale Community Partners. 6 p.m.-midnight. $600. www.desertfoundationauxiliary.com.

WREATH-MAKING CLASS

Dec. 10, Arizona Biltmore

Deck the halls in style this winter with help from a wreath-making class at Arizona Biltmore, which has been gussied up with glamorous vintage holiday decorations. Industry-leading floral specialists will guide class members through a two-hour workshop on constructing a bespoke, handmade wreath, which participants can take home to mount on a door or spread some cheer by giving as a gift. 3-5 p.m.; $100. www.arizonabiltmore.com.

BY KAYLOR JONES

10TH ANNUAL CHRISTMAS LIGHTS SEGWAY TOUR

Through Dec. 30, Segway of Scottsdale

Hop on a Segway and cruise through Old Town on this guided tour of the best Christmas dec orations in town. With a group departing every evening, the 1.5hour, 4.5-mile tour is the perfect way to get outside and admire Scottsdale’s dazzle during the holiday season. 6 p.m. $59. www. segwayofscottsdale.com.

HOLDAY LIGHTS

Through Dec. 30, McCormickStillman Railroad Park Meet Saint Nick (Dec. 9-11 & 16-23), sip on some hot cocoa from Hartley’s General Store and enjoy unlimited rides on the Railroad Park’s historic carousel and train while the

scenery is lit up with stunning holiday lights. This year, a limited number of tickets will be sold each night to ensure short wait times. 6-9:30 p.m. $15; children 2 and under, free. www.therailroadpark.com.

ZOOLIGHTS

Through Jan. 15, 2023, Phoenix Zoo

Let your wild side shine at this winter celebration, where millions of glittering lights brighten up the zoo across hundreds of different dis plays. At the family-friendly happen ing, guests will meet dinosaurs in the desert, explore the wildlife lan tern safari and its dozens of glow ing animals, and enjoy an all-new Lake Lights Show that ends with a surprise snowfall. 5:30-10:30 p.m. Members, $25; nonmembers, $30. www.phoenixzoo.org.

TO KILL A MOCKINGBIRD

Dec. 6-11, ASU Gammage

This stage adaptation of the beloved Harper Lee novel, long regarded as one of the most important books of all time, has been dubbed one of the greatest plays in history. Written by Academy Award-winner Aaron Sorkin – the mastermind behind A Few Good Men, Moneyball, and The West Wing, to name a few – this story of a little girl exploring themes of courage and innocence in a divided society is guaranteed to touch audiences’ hearts, just as it has for over 60 years. Times and prices vary. www.asugammage.com.

FULL MOON TOUR Dec. 7, Southwest Wildlife Conservation Center

Offered once each month, this exclusive tour allows guests a

look inside the Southwest Wildlife Conservation Center, guided by the light of the moon. Enjoy light refreshments and listen for the sounds of tiny grasshopper mice, majestic coati, and, if you’re lucky, the howl of a Mexican gray wolf during this two-hour tour. 4 p.m. $30. www.southwestwildlife.org.

THE NUTCRACKER Dec. 9-24, Symphony Hall

This Swarovski-studded tradi tion is back for another year of holiday magic, choreographed by director Ib Andersen and set to Tchaikovsky’s timeless score, performed live by The Phoenix Symphony. Each year, the classic story of mouse kings and toy soldiers perfectly captures the childlike wonder of Christmastime, whether it’s audience members’ first performance or their 50th. Upgrade to the VIP experience for early entry, a pair of signed pointe shoes, a Ballet Arizona tote bag and more. Times and prices vary. VIP, $95. www.balletaz.org.

BREAKFAST WITH SANTA Dec. 10 & 17, Four Seasons Resort Scottsdale

Enjoy a delicious buffet breakfast at the picturesque Four Seasons Resort, with a special appearance from Saint Nick himself. With a menu catered to both adults’ and kids’ tastes, this festive feast will have something for the whole fam ily to enjoy. 9-11 a.m. Adults, $65; children 5-12, $27; ages 4 and under, free. Reservations required. www.fourseasons.com/scottsdale.

PHOENIX FESTIVAL OF THE ARTS

Dec. 10 & 11, Margaret T. Hance Park

Connect with the local art com munity while doing some holiday shopping at the 10th year of this family- and pet-friendly festival. Peruse more than 150 art vendors and cultural organizations and enjoy over 30 live performances each day across three different stages. The festivities will also include interactive art projects, games and plenty of food and drink vendors. 10 a.m.-5 p.m. Free. www.phoenixfestivalofthearts.com.

12 BARS OF CHRISTMAS BAR CRAWL

Dec. 10, Old Town Scottsdale

Put on some over-the-top holiday gear and enjoy the offerings at a dozen bars during the fifth year of this annual bar crawl. After registration, teams can visit any of the participating bars, including

APRES SKI BRUNCH

Dec. 10 & 17, etta

Celebrate the crisp winter weather with a cozy brunch at etta, an intimate neighborhood eatery from the creative team behind Maple & Ash. Grab a seat on the patio and enjoy tableside s’mores, boozy hot chocolate and a hot toddy cart alongside some of the deli cious wood-fired menu items that the Scottsdale Quarter restaurant is known for – think roasted oysters, fire-baked focaccia with black truffle, and challah French toast with pepita granola. Reservations recommended. www.ettarestaurant.com.

Wasted Grain, Riot house and Boondocks Patio & Grill. Tickets include a 16-ounce Santa-themed cup and a Santa hat (while sup plies last). Noon-8 p.m. $12-$14. www.xmasbarcrawl.com.

HOLIDAY SIPPIN’ SERIES: HOLIDAY COCKTAILS

Dec. 10, Scottsdale Center for the Performing Arts

The Sippin’ Series provides an in-depth look into all-things cocktails, wine and spirits. This festive-themed installment of the well-loved series will focus on a classic holiday cock tail, with light bites included. 7 p.m. $50; two or more people, $45 each. www.scottsdaleperformingarts.org.

SCOTTSDALE PHILHAROMIC HOLIDAY CONCERT

Dec. 11, Scottsdale Center for the Performing Arts

Experience the magic of a live symphony orchestra at this festive concert. With a program that puts Handel’s Messiah in the spotlight, this event epitomizes the

Scottsdale Philharmonic’s mission to make classical music accessible to everyone. 4 p.m. Members, $14; non-members, $15. www.scotts daleperformingarts.org.

‘TWAS THE NIGHT BEORE: CIRQUE DU SOLEIL Dec. 16-24, Arizona Financial Theatre

Cirque du Soleil’s first Christmas show will take the classic holiday poem to dizzying new heights. Join a curious young girl on her adven ture to a colorful upside-down world full of loveable characters and impressive acrobatic feats –from roller skates to aerial lamps to hoop diving – in what’s sure to become a new family tradition. Times and prices vary. www.cirq uedusoleil.com.

GLADYS KNIGHT Dec.

16, Celebrity Theatre

This month, this seven-time Grammy Award-winner is coming to the Valley to prove once and for all why she’s known as the

Empress of Soul. Sing along to timeless hits like Midnight Train to Georgia at this concert music lovers won’t soon forget. Doors open, 6 p.m. $45-$125. www. celebritytheatre.com.

TRIVIA NIGHT @ SMOCA: HOLIDAY EDITION

Dec. 16, Scottsdale Museum of Contemporary Art Comedian Anwar Newton will host an evening packed full of holiday-themed cultural references. Participants will test their pop culture know-how, compete for prizes with your fellow trivia champs, and enjoy one free drink and snacks, included with ticket purchase. Attendees can also join in on the fun online via Zoom. 7 p.m. In person, $15; virtual, $10. www.smoca.org.

FAMILY FUN HOLIDAY FAIR & MARKETPLACE

Dec. 17, Arizona Boardwalk Courtyard

Take professional photos with Santa, listen to live entertainment

and play in a blizzard of snow at this free family event. Other kidfriendly offerings include bounce houses, slides, coloring contests, face painting and much more. 11 a.m.-3 p.m. Free. www.azboard walk.com.

VRBO FIESTA BOWL PARADE

Dec. 17, Central Phoenix

This year, the Fiesta Bowl Parade will celebrate its 50th anniversary with its traditional 2-mile march through Central Phoenix. Honoring “The Voice of the Suns,” NBA broadcaster Al McCoy, this year’s parade will also feature premium and reserved seating for the best view of the floats, balloons, march ing bands, local celebrities and much more. 10 a.m. Free; premium seating, $30. www.fiestabowl.org.

WINTER SOLSTICE

Dec. 21, Four Seasons Resort Scottsdale

There’s no better way to spend the longest night of the year than with some meditation and sound heal ing. This event will strike the per fect combination of reflection and relaxation, with opportunities to look back on the previous year and set intentions for 2023, all while enjoying a complimentary glass of warm mulled cider. Add on a seasonal Holiday Glow Massage at The Spa (starting at $195) for a day full to the brim with rejuvenat ing experiences. 5 p.m. $25. www. fourseasons.com/scottsdale.

CANDLELIGHT OPEN AIR HOLIDAY SPECIAL Dec.

23, Arizona Boardwalk

The multi-sensory music experi ence will get a holiday makeover this month. Bask in the intimate glow of candlelight with family and friends and enjoy a diverse program of Christmas songs, from Tchaikovsky and Vivaldi to classic carols like Deck the Halls and O Holy Night. 6:30 p.m. and 9 p.m. $20-$45. www.feverup.com.

JIM BRICKMAN: A Very Merry Christmas Dec. 29-31, Musical Instrument Museum

Witness the Grammy-nominated songwriter and pianist in action on his A Very Merry Christmas tour. Simple, soulful and southing, Brickman is known for his engag ing live performances, chart-top ping instrumentals, and collabo rations with stars such as Donny Osmond, Olivia Newton-John and Lady A. Times vary. $49.50$69.50. www.mim.org.

Completing rehabilitation is only the first step in recovery. Having the tools and resources to be successful after is vital to the continued journey. Four Angels Foundation is providing that support system.

I have been a professional in the behavioral health and addiction recovery fields for over 20 years, also acting as an advocate, entrepreneur, and philanthropist. My foundation, Four Angels Foundation, provides continued support to the community to promote addiction sobriety.

I called on my decades of experience and expertise to identify this need in the community and help assist those struggling to maintain sobriety following addiction rehabilitation to create a foundation that would provide services that support that mission.

—Roberta Duah, Founder

‘TIS THE SEASON

Christmas at the Princess offers festive attractions for all ages

Fairmont Scottsdale Princess was recently transformed into Christmas at the Princess, taking place through Jan. 2, 2023. The property-wide holiday takeover, in its 13th year, features all the best-loved attractions from years past along with new traditions to experience for the first time.

BY ALISON BAILIN BATZ / PHOTOS BY SCOTTSDALE FAIRMONT PRINCESS

Champagne Chalet

New this year, the Champagne Chalet is a pri vate, adults-only retreat that transports guests to a chic alpine chalet in the heart of the des ert. Each exclusive, limited reservation features a bottle of Moet Imperial Brut, a shellfish tower, fondue, artisanal petit fours and a gourmet s'mores board. It also includes VIP wristbands, skate passes, and complimentary valet parking.

Ultimate Santa Experience

Also new, this experience requires reserva tions and gives families the chance to meet Mrs. Claus, experience the Elf Academy, enjoy milk and specialty cookies, and listen to Santa tell a story. Up to 10 digital professional photos from the experience are included with the experience.

Make a Wish Playhouse

This year mark’s Fairmont’s first as a global Make-A-Wish partner. To celebrate, the local team built a custom, interactive Make-A-Wish playhouse at the self-parking entrance to the resort. Guests are encouraged to visit Princess Noel, take photos and enjoy the full-sized play house while learning about all the good MakeA-Wish does nationwide.

Twinkle Town

A magical land filled with twinkling lights, rides, bites and sips, and ample character appear ances; Twinkle Town is ideal for younger chil dren. It features gleaming fire pits, an Alpine slide, a Christmas-themed carousel, electric swings, and other rides suitable for families with children under age 5.

Princess Express Trains

Guests may board the Princess Express Trains nightly for a ride around the Lagoon Lights, where several million of the 6.5 million lights on prop erty will glow nightly. The ride provides guests the best seats in the house to see the dazzling cre ations made of lights. This year, expect grace ful swans floating on the Princess’ pond along with a buccaneer pirate ship, penguins on an ice berg, the Loch Ness monster, candy cane forest, a 12-foot hippo, and more. New this year: Enjoy a hot drink while riding the train thanks to Comet’s Caboose, located next to the train depot.

Desert Ice Skating Rink

Made with real ice and surrounded by saguaros, the resort features a 6,000-square-foot rink open to the public nightly, as well as a skate rental shop. For the ultimate experience, luxury rinkside fire pit tables with s’mores and blankets are available for purchase and include valet parking.

The Village, Featuring S’mores Land

Feel the need for holiday speed? At The Village, guests can sled down the 120-foot Snow Mountain, which is a four-lane frozen slide, as well as conquer the ice as they glide through an Alpine Skate Trail and catch a thrill with a ride on the 90-foot-tall Chair Lift. There is also an epic ice maze for younger children at The Village, character appearances, food and drink outposts, and more.

General admission wristbands and tickets to specialty attractions are available online at www.scottsdaleprincess.com.

SEASONAL SIPS

Warming wintry cups of joe

Local coffee shops and restaurants are spreading some holiday cheer with coffee- and tea-based beverages featuring seasonal ingredients. Enjoy a little pick-me-up while picking up on notes of cinnamon, maple, peppermint, and more.

BY JORDAN MORENO

Dance of the Sugar Plum Latte

Caffe Vita recently debuted its lineup of wintry drinks that are sure to perk up even the biggest Scrooge. The Dance of the Sugar Plum blends Rishi Cinnamon Plum tea syrup, espresso, and customer’s milk of choice, topped with freshly ground pink peppercorn and cinnamon. Feeling lucky? For every Dance of the Sugar Plum Latte purchased through Dec. 16, guests will receive one entry to win a VIP package for Ballet Arizona’s The Nutcracker. www.caffevita.com.

German Log Cabin Latte

Stemistry, a reimagined and reinvented flower bar and coffee lab in the heart of North Scottsdale, is now serving a German Log Cabin Latte. The coffee-based beverage, which is an authentic German recipe, has three secret ingredients: maple syrup, butter and cinnamon. www.stemistryaz.com.

Salted Caramel Macchiato

This season only, grab a Salted Caramel Macchiato for something a little sweet and a little salty. Featuring espresso, salted caramel and vanilla, milk of choice, whipped cream, and a caramel drizzle, the sipper is sure to wrap coffee lovers in warm wishes. www.thebuzzeatery.com.

Irish Coffee

The Stir boasts signature coffee beverages, cocktails and ice cream – and the coffee bar’s iconic Irish Coffee is always a good choice. Made for adults only, the base is The Stir’s classic coffee. The coffee is paired with cold brew liqueur, Irish whiskey, simple syrup, and cream. In true Phoenix fashion, the sipper is topped with a cinnamon dusting in lieu of a snow dusting. www.thestircoffeebar.com.

White Peppermint Mocha

The newly renovated 32 Shea’s winter lineup conjures images of a white snowy nights, even if it is in the desert. In celebration of the season, the trendy flex space is offering a White Peppermint Mocha, Traditional Peppermint Mocha and Warm Apple Cider through the month of December. Those on the go can opt to order at the drive-thru window. www.32shea.com.

Caramel Butterscotch Latte

Elevate Coffee Company believes in the three C’s: coffee, community and charity. Guests are sure to indulge in all three when entering into the shop, which serves small-batch roasts only. The Caramel Butterscotch Latte is a festive favorite, but there’s more than what’s in the cup. Elevate Coffee is always finding a way to connect with and give back to the community, from live music and art shows to holiday celebrations and charity events. www.elevatecoffee.com.

Mexican Hot Chocolate

The Mexicano, from chef Joey Maggiore, is offering a festive Mexican Hot Chocolate this season. To help guests stay warm and cozy in the Arizona desert chill, this take on the classic treat features a decadent serving of milk and lus cious Mexican dark chocolate. It’s topped with cinnamon whipped cream, masa, and charred fluffy marshmallows. www.themexicano.com.

COLLAGES WITH FLAIR

Mimi Damrauer creates paper art inspired by her life, dreams and inspirations

BY MELISSA HIRSCHL

Collage artist Mimi Damrauer’s art reflects her personality –fun, cheerful, and bubbly. Immersed in a kaleidoscope of colors throughout her career, Damrauer developed a keen eye for the nuances of color and composition. Creativity was a family affair for the artist, who grew up watching her mother sew.

“I enjoyed it so much I later took a sewing class in fourth grade,” she says.

Years of family travel to Europe, Japan and India also pro vided fertile ground for Damrauer’s emerging sense of aesthetics. When her sisters took up quilting, she got hooked as well. Her bedspreads and quilts evolved into wall art using dyed fabrics and threads. Before long, she became a full-time textile artist with a thriving career.

Damrauer’s career took an unexpected twist during COVID19 as she had more time to dwell on artistic possibilities. Remembering paper painting techniques her sister taught her, she began experimenting by painting layers of colors to add depth. After deciding paper was her “new thing,” she created a “toolbox” of Gelli plates (for printing), scissors, markers, paint, and hand made stencils and stamps used for texture. When painting, she applies six coats for added definition.

“I typically create thirty stacks of one color a day,” Damrauer says. “Every paper will have a unique personality of color, design, and texture though. No two are ever the same. I love being able to control the color and shading as I build my designs.”

Using a wide variety of transformed papers, Damrauer creates bright, bold and imaginative collages filled with multiple hues. Typical sizes are 12-by-48 and are mounted on wood panels, so there is no need for a frame. Her favorite images are plants, flow ers, scenery, and animals.

“I keep my eye open for things that interest me, such as botanical gardens, street art, and vacations,” Damrauer says. “My art is a culmination of my dreams and inspirations. They contain everything I love – painting, sewing, and working with paper.”

The artist recently discovered a new object of her affection: large, elegant 3D paper flowers ideal for wall hangings or photo backgrounds at parties or weddings. Damrauer teaches her flower techniques at The Holland Center in Scottsdale, as well as at home parties, bridal showers, and in her studio. She partners with interior designers and art consultants such as Art Studio 101 in Phoenix. Her work is frequently commissioned by children’s hos pitals including the Dell Children’s Hospital in Austin, Texas. Her artwork is also showcased at fine art shows and festivals across the country.

Learn more at www.mimidesignsart.com.

BY DEBBY WOLVOS

BY ALISON BAILIN BATZ

Between the ever-growing list of James Beard nominations, Wine Spectator honors and constant presence on culinary com petition shows as participants, judges, and champions, it is safe to say the Valley food scene has arrived. For a fifth year, we honor the innovative and inspiring chefs, restaurants and menus that are delivering the best in flavor, experience and service. Dig into our picks that continue to put Scottsdale and its surrounding areas on the culinary map.

Honoring excellence in all things epicurean

PHOTO

SPECIAL OCCASION

Ocean 44

Sophisticated, and alluring from the moment diners walk in the door, Ocean 44 oozes opulence and the service is second to none. The see-and-be-seen hotspot features unapologetic indul gence at every turn, from its 3,000-bottle wine vault and dreamy, dimly lit lounge to its intimate dining nooks and masterful menu of some of the world’s most coveted culinary offerings. Each cut of succulent steak is responsibly farmed and wet-aged 28 days before being cut in-house by a master butcher. The seafood is imported from sustainable fisheries and flown in daily to ensure freshness before its cooked to order. Seeking the perfect meal? Pair a bold cut – bone-in or out – with black truffle sauteed Maine lobster, an Oscar-style crab cake, or a mountain of butter-poached Alaskan king crab. www.ocean44.com.

Elements at Sanctuary Camelback Mountain

There are views, and then there are the views at, from and of Elements at Sanctuary Camelback Mountain. Given that the sleek and modern eatery, which is led by James Beard nominee chef Samantha Sanz, bar chef Christiaan Röllich and sommelier Laura Bruno, is tucked into the hillside of Camelback Mountain with floor-to-ceiling windows that retract and an expansive patio, expect sweeping views of the sprawling desert and mountain landscape in every direction. Beyond that, each dish, cocktail, and perfectly paired glass of wine is a feast for the senses as well. Sanz’s menu of upscale American dishes with Asian influence, Röllich’s rocking new cocktail program and Bruno’s bewitching slate of wines, not to mention the regular winemaker dinners with the world’s most lauded vintners, are in a class all their own. www.sanctuaryaz.com.

WOOD-FIRED FAVORITES

Flint by Baltaire

Housed inside a stunning, two-story space overlooking Camelback Road, the 9,500square-foot Flint by Baltaire tempts with its midcentury modern decor, including natural wood accents, vintage European furnishings and a gleaming exhibition kitchen tucked behind a glass wall. The cuisine, which focuses on American fare accented with coastal Mediterranean and bold Middle Eastern flavors, is made using an imported Italian wood-fire hearth oven and Santa Maria-style grill. The menu is conceived and developed by chef and partner Travis Strickland, who has been lauded for his concepts by the likes of USA Today and Huffington Post. Of note on the menu are the wood-grilled bone marrow, the 20-ounce wood-grilled bone-in ribeye for two, and the wood oven-roasted half chicken served with Lebanese tomato salad, lemon, and zhoug, a spicy sauce native to Yemen made with peppers, cilan tro, and pesto. www.flintbybaltaire.com.

Etta

The name of this Scottsdale Quarter restaurant is short for Henrietta because the moniker means “keeper of the hearth” in French. As one might imagine given its namesake, the menu centers around a massive wood-fired hearth located in the kitchen, which is visible to guests and offers quite a show. The concept is led by two-time Michelin-starred chef Danny Grant, who is also the chef behind sister restaurant Maple & Ash in Old Town Scottsdale. The approachable menu is a celebration of flavorful wood-fired pizzas, fire-roasted oysters, wood-fired chicken, and seafood including a roasted branzino dish that has mouths watering all over town. An extensive menu of craft cocktails, wine, housemade pastas, seasonal salads, and Instagram-worthy desserts complement each of the rustic, craveable dishes on the menu. www.ettarestaurant.com.

Pa’La Wood-Fired Cuisine

There are now two Pa’La locations, both serving wood-fired goodness. The first is the cozy, intimate outpost along 24th Street in Central Phoenix. Known for its tapas menu that changes daily, the beloved recipes are all developed using the handbuilt wood-burning oven and a forged-steel grill at the heart of the restaurant. Expect fire, smoke and/or coals to be used to make everything that comes to the table, and most items are an homage to flavors from across the coastal cultures of the Mediterranean and Japan. The second downtown location, which opened earlier this year, feels about five times the size of the other with a distinctly buzzier vibe, but its menu has the same vision and core pur pose as the original. www.palakitchen.com.

ARIZONA PROUD

Brent Menke

The Mick Brasserie

Whomever said you cannot go home again clearly never met Brent Menke. After the Paradise Valley native graduated from Chaparral High School and the University of Arizona, Menke hopped aboard a series of yachts to earn his way as a deckhand and, eventually, a chef. Menke’s below deck lifestyle allowed him to explore and exper iment with flavors from around the world before he settled in at the Culinary Institute of America and then honed his skills on the East Coast. In recent years, Menke found his way home, moving his family to Scottsdale in 2016 and opening The Mick Brasserie in 2020. A modern French bistro that pays homage to ingredients and techniques from across the French colonial empire, The Mick is a culmination of his life’s work just miles from where he was born and raised. www.themickaz.com.

Jeremy Pacheco Genuine Concepts

Jeremy Pacheco is a ninth generation Arizona native whose first cooking job came courtesy of the Sheraton Hotel in Tucson in the 1990s. Pacheco ventured up north to Scottsdale after that, graduating from the Scottsdale Culinary Institute and then beginning his career at Phoenician Resort before gaining celebrity chef status during two different stints in Las Vegas, where he worked at SW Steakhouse at Wynn Las Vegas and Society Café at Encore at Wynn. Pacheco returned home in 2010. He took the reins at Lon’s at Hermosa Inn before joining Genuine Concepts in 2021 to flex his culinary muscles and reimagine the menus at The Genuine, The Womack and The Little Woody in Phoenix as well as at each of five Valley locations of The Vig and at The McMillan in Flagstaff. www. genuineconcepts.us.

Dom Ruggiero Cast Iron Concepts

Though one of his concepts is Hush Public House, the secret is out about Dom Ruggiero’s talent. The fifth generation Arizonan grew up in Scottsdale and, like Menke, gradated from Chaparral High School. But his first career was not in cook ing. He enlisted in the U.S. Marine Corps as an aviation specialist after 9/11 before studying at Le Cordon Bleu and then men toring under the likes of Laurent Tourondel in New York and chefs Matt Carter and Charleen Badman in Scottsdale. He led LGO Concepts for years before going out on his own with Hush Public House in 2019. The restaurant’s success led Ruggiero to open The Vanilla Gorilla Tap Room & Bottle Shop next door to Hush in 2021, and Fire at Will last month. www. hushpublichouse.com.

PHOTO BY JONATHAN HILLIS PHOTOGRAPHY

HIDDEN HOTSPOTS

Pigtails

In 2018, The Whining Pig – previously a small beer and wine bar with locations in more urban neighborhoods – opened a massive location at Desert Ridge. Why so much space? Because there is a secret inside. Upon entering, there is a bar like the others in the Valley. However, pass that bar and head into the dark hallway toward the bathroom signs. Just past the bathrooms, there is a separate bar entrance with no signage anywhere. That is Pigtails (there is also a hidden entrance outside even harder to find, but once inside, push the bookcase and it reveals itself). Dark with a full wall of green succulents, an expansive bar and low booths, Pigtails features both traditional and more exotic drink options using barrel-aged whiskies, house-infused spirits, and scented mists. www.thewhiningpig.com.

Rough Rider

This truly creative concept – think upscale Victorian aesthetic meets modern cocktail techniques meets Teddy Roosevelt fan club – is hidden in the basement of Ten-O-One building on Roosevelt Row and is accessible by a time machine. Okay, it is accessible by an elevator, but it may as well be a time machine as it transports guests to another world; a dimly lit one from the 1800s filled with wood, lanterns, vintage books, and a massive portrait of an original member of the Rough Riders (look it up, kids!) Teddy Roosevelt himself. The cocktail menu continues the theme, going as far as to offer cobblers, which are jam-based cocktails that were popular in that era. Expect deft mixology skills from today complemented by a robust food program featuring both shareable plates and larger rustic entrees inspired by Roosevelt’s era. www.roughrideraz.com.

Straight Up Whiskey Bar

There is a telephone booth randomly situated just off the main lobby at Hotel Adeline in Scottsdale. Its vintage, dark wooden look most definitely feels out of place given the colorful, bright airy design of the rest of the hotel. It also feels a bit archaic given the technology in 2022. Or is it? The telephone booth is actually a hidden door, and that door is the entrance to Straight Up Whiskey Bar, a secret bar that requires a password to enter (ask the front desk nicely to provide it, then use the phone booth to whisper said word for entry). There, enjoy premium and rare curated whiskeys as well as specialty cocktails and a menu of wines by the bottle and glass in an intimate, modern setting. www.hoteladeline.com.

WINNING WINE PROGRAMS

Anhelo

Thanks to Anhelo’s wine program director Ryan Ansell, the Valley has a new fine dining experience paired with Old World wines. Ansell, a longtime lover of traditional European wines, visits the continent annually to taste hundreds of vintages as well as delve into their development process, bringing his personal favorites back to pair with chef Ivan Jacobo’s elegant and ever-changing fare in the heart of Downtown Phoenix. In addition to bringing Old World wines stateside, Anhelo offers monthly regular pairing dinners hosted in partnership with Château Ducru-Beaucaillou, Château Malescot Saint-Exupéry, Chateau Angelus, Chateau Troplong Mondot, and more to bring European winemakers here in person. This, combined with the impressive New World menu available as well, earned Anhelo its first Wine Spectator Best of Award of Excellence earlier this year. www.anhelorestaurant.com.

Cafe Monarch

With dripping candelabras dimly lighting the opulent interior and sparkling lights from above illuminating the dreamy patio, Cafe Monarch is a glimmering jewel in the crown of restaurants for the most romantic of rendezvous in Arizona. It also happens to be one of the best fine dining destinations for oenophiles in the Southwest. A Wine Spectator Best of Award of Excellence winner since 2019, Cafe Monarch is particularly adept at pairing pours from across California, France and Italy, and evenings always start with a complimentary glass of Champagne before sitting down. There are more than 2,200 bottles on property to choose from, and all servers double as sommeliers to help decide which sip to pair with each prix fixe course. The menu highlights exceptional interpreta tions of shellfish, caviar, Wagyu, and more. www.cafemonarch.com.

Tarbell’s

One would be hard-pressed to find a Phoenician unfamiliar with award-winning chef Mark Tarbell’s food. Many, however, are surprised to learn that the Emmy Award-winning host of Check, Please! Arizona on PBS and Arizona Hall of Culinary Fame inductee served for years as a wine columnist. He is such an expert in the discipline that he opened an extension to Tarbell’s in recent years called The Wine Store, which features an exclusive selection of premium wines for purchase. A Wine Spectator Best of Award of Excellence winner for decades, most recently in consecutive years since 2018, Tarbell’s offers wines by the glass, bottle and purchase as well as exclusive wine events, notably the Arizona Winegrowers Association Festival. Guests can also enjoy pairing dinners both at the restaurant and tucked into the wine store. www.tarbells.com.

PHOTO BY MAX HART

PHOTO BY HARLEY BONHAM PHOTOGRAPHY

PHOTO BY JONES CREATIVE

PASSPORT TO ASIA

Clever Koi

This Asian-inspired kitchen and craft cocktail bar in Central Phoenix (there is also a location in Gilbert now as well) offers brilliant dishes that reflect flavors, ingredients, and techniques from across Thailand, Korea, China, Vietnam, Japan, and Indochina. The dark, dreamy space is set up in such a way that guests have a front-row seat to watch the evolving menu of steamed buns, housemade dumplings, modern noodle dishes in real time, transforming any meal into dinner and a show. Do not skip the award-winning cocktail menu, which takes tastebuds on a journey across a wide spectrum of spirits and sakes that complement the cuisine. While enjoying both the food and drinks, note the presen tation, which the team has elevated through plating and garnishes. www.thecleverkoi.com.

Glai Baan

James Beard Award nominee chef Pornsupak “Cat” Bunnag, exec utive chef and co-owner of Glai Baan, is an icon in the Southwest for her ability to dream up dishes featuring big, bold flavors from Thailand’s northeastern Isan region as well as street food inspired by Bangkok. The restaurant’s name roughly means “far from home,” which Bunnag technically is as a Thai native who grew up in Bangkok. However, the restaurant is an actual old house she con verted to a restaurant, so while far from her technical home, she feels very at home in Phoenix, figuratively because of the authentic food she crafts and literally because of the restaurant itself. Her menu is small by design, and she can tell you the story behind every single item. www.glaibaanaz.com.

Belly Kitchen & Bar

Opened by an award-winning team of Phoenix restaurant vets and initially a solely takeout restaurant given its launch amid COVID19, Belly has transformed into a full-service restaurant with loca tions in Phoenix’s Melrose District and Gilbert’s Epicenter serving Japanese-, Vietnamese- and Thai-inspired food and drinks. Both outposts make guests wonder how they ever lived without ingre dients like dashi, Persian cucumber mung bean noodles, 12-hour pho broth, crying tiger sauce, and banana ketchup. The cocktails are made with care to elevate the flavors on the plate, and many items are made to suit those who abide by a vegan or gluten-free diet. www.bellyphx.com.

BY JARYD NEIBAUER

PHOTO BY SHELBY MOORE

PHOTO

PHOTO BY KISS SUNDARA

RESTAURANT DESIGN

Cala

Helmed by chef Beau MacMillan and located in Senna House hotel, Cala features coastal dishes from across the Mediterranean with a particular emphasis on those from beach towns in Spain, Greece, Italy and Morocco. The team landed on the name as an homage to Cala Road in Mallorca, which meanders through a tiny beach with sweeping views of the sea. Given the focus, the aes thetic is meant to transport guests to dinner in a coastal European town one might find along Cala Road. Visually, the 5,000-squarefoot eatery and lounge, designed by House of Form, is modern and airy with clean lines, white accents and neutral textures. There is also a 1,750-square-foot patio space with a 40-foot bar and chic guest dining cabanas to further evoke a beach vibe in the heart of the Scottsdale desert. www.calascottsdale.com.

Tía Carmen

JW Marriott Phoenix Desert Ridge Resort & Spa’s new signature restaurant by chef Angelo Sosa is a collision of earth and art with sophisticated natural simplicity. The exterior reflects the desert landscape and includes an open adobe-style fireplace as well as architectural details adapted from the Southwestern Pueblo design style. Inside, the restaurant, designed by Schoos Design, features a warm palette and has soft curves and arches throughout, as well as artwork made entirely of earth-toned spices including Chimayo, ground chilis, black and white peppers, turmeric, and saffron. Oversized woven dome fixtures float over the bar and highlight the plush, inviting lounge seating. With an array of cozy dining nooks, guests have a front and center view of Sosa’s preparations as the centerpiece grill anchors the restaurant. www.jwdesertridge.com.

The Rose Garden

There is nothing like a good story, and the visual story being told at The Rose Garden cocktail bar is a doozy. Inspired by a fable written by the bar’s design team, House of Form, the interior of the space centers on a peacock hanging from the ceiling. That peacock is the star of the fable that guests will experience upon entering. As the story goes, there is a beautiful rose garden that brings guests from near and far, each of whom is enamored by the beauty of the peacock as well. The green and gold interior, adorned with vintage artwork of flowers throughout, serves as the metaphoric garden and the cocktails and small plates as its diverse flora. Guests may let all their senses grow in the modern, metaphorical garden nightly. www.therosegardenaz.com.

BY KEVIN BROST

PHOTO

NEW KIDS ON THE BLOCK

Gastromé Market

Wine stores are lovely, as are independent flower shops. Gourmet delis and new restaurants? Fabulous! But all of these under one roof? Enter the 5,000-square-foot Gastromé Market, which offers international and domestic cheeses, wines from around the world complete with a wine cave and tasting space, delicious sweet and savory delicacies, artisan and novelty goods, a flower store, a bakery, a gift basket making station, and a cozy restaurant. The 1,500-sqaure-foot restaurant within the space is limited to about 20 guests per seating and offers both shareable items and full-sized entrees. A menu of wines by the glass and by the bottle as well as craft beer selections, including locally made options, complement the food. Insider tip: Arrive early for dinner to indulge in a wine tast ing and leave time after to shop. www.gastromemarket.com.

JT Prime Kitchen

Until recently, chef and entrepreneur Alex Trujillo was best known for his Southern Arizona operations, including the Patio Restaurant & Bar at Desert Hills Golf Course, Catering by Design, and J.T. Bros. Handcrafted Sandwiches, all in Yuma. Eager to highlight his expert technique and ingredients, Trujillo transformed the sandwich concept into a high-end steak and seafood fine dining concept several nights a week. The response was electric. He earned so much acclaim that that this year, in addition to continuing the ownership and operation of his Yuma locations, he ventured to Scottsdale to open JT Prime Kitchen. Pairing modern steakhouse favorites with global flavors inspired by his family’s travels, the Old Town restaurant is already winning acclaim from guests and fellow chefs alike. www.jtprimekitchen.com.

Wren & Wolf

Named because it has something for early birds and palates by the pack alike, Wren & Wolf is equal parts coffee shop, casual afternoon eatery, fine dining destination and modern nightclub complete with DJs spinning tracks three nights a week (Thursday to Saturday). The dinner menu is outside of the box in concept, with bread service that includes enhancements from bone marrow to chicharrons (fried pork belly) and small plates of Peruvian cev iche, New Zealand Hiromasa crudo and a bump of caviar paired with mezcal or sparkling wine. There is also a menu of seasonal entrees, notably currently boasting Japanese A5 Wagyu, wild boar Bolognese, and Chilean sea bass, along with ample steakhouse sides with modern twists. The cocktail menu is similarly eccentric yet excellent with over-the-top presentation and clever flavor com binations throughout. www.wrenandwolf.com.

WEST SIDE STORY

Osteria Mia

Osteria Mia, which is in the Norterra region of the northwest Valley, is hitting its stride. Given it opened amid COVID-19, during its first 18 months in business, chef-owner Mario Rana limited his menu to quality takeout dishes. Today, however, is a 180-degree difference. Rana, a veteran chef whose family immigrated from southern Italy in the 1950s, is proving his menu is well worth the extra miles thanks to his ability to showcase authentic Old World flavors from his heritage. Think handmade orecchiette, gnocchi, ravioli, and cresti di gallo pastas with rich parmigiano, creamy black truffle and zesty tomato sauce paired with everything from fresh mussels and calamari to Italian sausage and red wine braised beef cheeks. There are also wood-fired pizzas that rival the best in Arizona. www.osteriamia.com.

Lakeside Bar & Grill

When en route to Lake Pleasant, as the body of water gets closer, the dining options dwindle. Those in the know stop at Lakeside Bar & Grill in north Peoria before driving the final, often rural, leg to the boating, fishing and camping mecca, or once anchored to fuel up after a long day. There are more than 40 beers to choose from on the menu, including Arizona’s own Shop Beer Co, Four Peaks, Mother Road, and State 48 Brewery. Lakeside also has a name sake Kolsch-style ale brewed just for its guests that can be mixed and matched in one of the many beer flights or enjoyed on its own. The menu at the dog-friendly restaurant, which is ideal for groups, is equal parts upscale sports bar and Southwestern-inspired spicy fare, and its weekly fish fry is a huge draw for Midwest trans plants. www.lakesidebarandgrillaz.com.

Litchfield’s

The iconic Litchfield Park restaurant is located at The Wigwam, which in the early 1900s was property of the Goodyear Tire & Rubber Company and served as a vacation complex for its high ranking executives. The resort was founded by executive Paul W. Litchfield, today the namesake of the award-winning restaurant beloved for its casual yet classy aesthetic with authentic historic Arizona accents and ingredients proudly sourced from the abun dant local farming community. Chef Adam Dunton, a veteran of Arizona Biltmore, Phoenician Resort and Ritz-Carlton, is a wizard with diverse, rustic flavors, and the restaurant takes immense pride in being a Wine Spectator Best of Award of Excellence winner since 2013. Do not miss Litchfield’s monthly wine pairing dinner on the weekend, each featuring a mouthwatering five-course meal with a selection of wines from one of the restaurant’s favorite part ners. www.wigwamarizona.com.

ALLURE / DWELL / SHOP / FASHION

BY GABBY LEIGHTON

Red is the color of the season. Jump in on the holiday-inspired hue trend with the iconic Shark Lock boots in leather by Givenchy. The slip-on covered wedge heels are shown in red, but they are also available in a variety of other colors as well as in prints and with embellishments. The leather band features a Givenchy metal clasp around the leg, with silver-finish padlocks on the sides. The almondtoe boots, which are made in Italy, have a 3 1/2-inch heel. $2,395 at Givenchy, www.givenchy.com.

BY

GLAM GIFTS

Luxury beauty finds worth the splurge

Rose Gold Eau de Parfum, $118-$149 at Tiffany &Co., www. tiffany.com.

Clutch and lipstick set, Dior, $240 at Neiman Marcus, www. neimanmarcus.com.

Monogram lipstick case, $1,510 at Louis Vuitton, www. louisvuitton.com.

The Concentrate, La Mer, $900 at Nordstrom, www. nordstrom.com.

Theraface Pro, Therabody, $399 at Citrine, www. citrinenaturalskin.com.

LED mirror with phone clip attachment, $230 at Nordstrom.

Rachell Hall, AGE 64 PERMANENT MAKEUP

Rachell Hall’s

CLASSIC BEAUTY / PERMANENT MAKEUP

Creating wash and wear Beauty for over 30 years

With Rachell Hall’s signature permanent make-up techniques, she creates classic eye brows and eyeliner with custom colors blended just for you. A soft powdered backdrop of shading to create the illusion of perfect natural brows that are the envy of every woman. Whether you are challenged with short, sparse, or thinning eyebrows, Rachell Hall’s thirty years of expertise in make up artistry, custom color blending, art and science will be your perfect solution.

1. EYEBROWS

Eyebrows frame the face like a beautiful frame brings a painted canvass to life. Make your eyebrows all they were meant to be. Because I custom blend my colors for each person even blonds can have permanent eyebrows that look soft and natural.

“Classic Beauty Nothing Trending. Remember that we can always add more.”

—RACHELL HALL

Experience Rachell

BEAUTY.

As a thirty year expert in the field of per manent makeup, known as the master in the art of custom color blending, Rachell Hall now explains the reality, the myths and the magic of permanent makeup

Imagine never having to touch up your makeup. Never having to worry about your eyeliner running after a dip in the pool or watching a tear-jerker on TV. Never sweat ing your eyebrows off at the gym. Looking your best even when you’ve just rolled out of bed. It isn’t a fantasy: it’s the reality that Rachell Hall brings to her clients every day.

Renowned as the foremost expert in permanent makeup by an international

2. EYELINER

With permanent eyeliner, you wake up with lovely eyes enhanced by your wash and wear eyeliner. It is easy to be ready to go at a mo ments notice.

3. WASH & WEAR BEAUTY Save time, save money, save make-up

At the pool, in the shower, or enjoying the hot tub, with permanent makeup you are ready to go anywhere, any time of the day.

clientele, Hall’s artistry provides a naturally gorgeous look. Lash lines are lush, sexy, and subtly smoky. Brows are delicately arched to perfectly frame the eye. Lips are lusciously enhanced with a just-bitten blush. “My basic philosophy is classic beauty,” states Hall. “Nothing trendy: this is your go-to, doanything look.” Permanent cosmetics are the ideal solution for any woman who wants to look pretty and pulled together under every circumstance – without the hassle of applying and re-applying makeup. It can greatly simplify and take tons of time off of your daily routine.

Hall’s specialty is custom-blending her

own pigments to flatter any skin tone and eye color. She takes into account unique personalities and lifestyles, and works with clients to create an effortlessly beauti ful look tailored just for them. Permanent makeup doesn’t run, smudge, or bleed into fine lines: it stays as fresh and pol ished as if it had just been applied. Again, Hall emphasizes natural beauty, nothing trendy. “I never want my clients to wake up Wednesday morning with their Saturday night makeup on,” she says. “Remember, you can always add more by using tradi tional cosmetics to enhance your daily look for evening and special occasions.”

Visit her websites: RachellHall.com

Hall’s expertise, NO pain, NO hassle, NO worries, just CLASSIC

BY GABBY LEIGHTON

HAUTE COCOA

Decor inspired by the rich color of chocolate

Chevron print, Paule Marrot, $3,395 at Jonathan Adler, www. jonathanadler.com.

Cashmere throw, $485 at Aerin, www. aerin.com.

Check print notted rug, Ferm Living, $335-$685 at Nordstrom, www. nordstrom.com.

Terracotta plant pot and saucer, $27.99 at H&M, www. hm.com.

Sherpa pillow, Ugg, $49 at Neiman Marcus, www. neimanmarcus.com.

Style

COWGIRL COUTURE

Chic fashions inspired by western wear

BY GABBY LEIGHTON

Off-white wool-felt cowboy hat, Brixton, $109 at Nordstrom, www.nordstrom.com.

Black fringe faux leather jacket, Blank NYC, $148 at Nordstrom.

Gold and turquoise cuff, Sylvia Toledano Creations, $210 at Aerin, www.aerin.com.

Black floral engraved belt, Streets Ahead, $298 at Neiman Marcus, www.neimanmarcus. com.

Indigo denim dress, A.P.C., $350 at Neiman Marcus.

Patterned boot, $225 at Chinese Laundry, www. chineselaundry.com.

BY GABBY

GET GLITZY

Embellished handbags that sparkle and shine

Red rhinestone shoulder bag, Cult Gaia, $428 at Nordstrom, www. nordstrom.com.

Green sequin shoulder bag, Valentino Garavani, $4,100 at Neiman Marcus.

Gold glitter top handle butterfly bag, Sophia Webster, $625 at Neiman Marcus, www. neimanmarcus.com.

Gold raffia and disc shoulder bag, Lele Sadoughi, $475 at Trina Turk, www. trinaturk.com.

Blue rhinestone shoulder bag, $29.99 at H&M, www. hm.com.

Lilac glitter resin top handle bag, L’alingi, $826 at Nordstrom.

DRESS: Black mockneck sheer-sleeved mini with feather trim, Amanda Uprichard, $238. From Heidi Boutique, www.heidi boutique.com.

DRESS: Multicolor floral midi, MISA Los Angeles, $395. From Heidi Boutique, www. heidiboutique.com.

PHOTOS BY CLAUDIA JOHNSTONE / STYLING: STACEY RICHMAN

HAIR: LORI GREGORY, WWW.SALONTWOBYTWO.COM / MAKEUP: GABI VILLALTA / MODEL: FORD/RBA / LOCATION: FAT OX, WWW.ILOVEFATOX.COM

DRESS: Pink smocked with ruffles, LoveShackFancy, $345. From Heidi Boutique, www.heidi boutique.com.

DRESS: Black satin midi with rhinestone detail, ASTR The Label, $128. From Heidi Boutique, www. heidiboutique.com.

DRESS: Blue silk halter, Amanda Uprichard, $277. From Heidi Boutique, www. heidiboutique.com.

DRESS: Red flo ral long-sleeved mini, Free People, $128. From Heidi Boutique, www.heidi boutique.com.

DRESS: Black lace corset long-sleeved mini, ASTR The Label, $148. From Heidi Boutique, www.heidi boutique.com.

DRESS: Multicolor floral mini, MISA Los Angeles, $390. From Heidi Boutique, www. heidiboutique.com.

FIVE STEPS THAT MAY HELP CATCH CANCER EARLY

In early 2020, Americans were told to stay home to help prevent the spread of COVID19. We were also told to stay out of hospitals to enable health care providers to treat patients who were at greatest risk of dying due to this highly infectious disease. As a result, millions of Americans put off cancer screenings, follow-up visits and even treatments.

Now experts fear that missed screenings, such as mammograms and colonoscopies, may mean cancer diagnoses have been missed or delayed, according to the Wall Street Journal. Approximately 10,000 patients could die due to breast and colon cancer alone over the next decade as a result of those missed screenings, the Journal reported.

To help increase your chances of detecting cancer early, seek guidance from your health care providers and follow these five steps:

SHOW UP FOR YOUR ANNUAL PHYSICAL

Your annual check-up is a valuable oppor tunity to discuss with your primary care provider any physical or emotional challenges you’re experiencing. It also may play a pivotal role in helping to catch cancer early.

Topics for discussion may include physical ailments, such as headaches and fatigue, or mental health issues, such as stress and depression.

For some cancer patients, regular physicals and check-ups are critical to:

• Determining how much, if any, evidence of disease remains

• Checking on the progress of indolent or slow-growing cancers, such as some forms of prostate cancer or lymphoma

• Checking for symptoms of a cancer recur rence or current cancer

• Discussing side effects associated with cancer treatment, some of which may emerge months after treatments are over.

SEE YOUR DENTIST

Even when taking care of their physical health, too many people forget their oral health. This neglect may pose specific challenges for cancer patients undergoing treatment.

For example, some cancer treatments may lower your white blood cell count, which may leave you more vulnerable to infection. If you’re about to start chemotherapy, tell your dentist so he or she can check for signs of a gum infection, cavities that require fillings, ill-fitting dentures or mouth sores.

In addition, radiation therapy for head or neck cancer may impact your dental health since it may reduce calcium in your tooth enamel. Cavities or dry mouth may result from salivary gland damage.

Your dentist may also provide quick tips on keeping your mouth healthy during cancer treatment. For example, your dentist may recommend brushing with an extra-soft tooth brush after every meal and at bedtime, avoiding sugary candy, gum and soda and staying well hydrated during treatment.

SHOW UP FOR YOUR COLONOSCOPY

Even with the availability of stool tests designed to detect DNA abnormalities, colonoscopies are still the gold standard for colorectal cancer detection. These procedures give doctors a relatively quick and comprehensive look inside the large intes tine, allowing them to spot abnormalities and remove growths that may develop into cancer.

During the pandemic, thousands of colo noscopies were postponed or canceled. Doctors recommend men and women reschedule delayed colonoscopies and make appointments for a procedure if they’re due or overdue. The U.S. Preventative Services Taskforce and the American Cancer Society recommend people begin colorectal cancer screenings at age 45.

Prior to the pandemic, more than 40,000 Americans got a colonoscopy every day. But these procedures are hardly routine. So, it helps to be prepared.

For starters, block out at least four hours for pre-op, the colonoscopy procedure and recovery. The pre-op time includes completing paperwork, getting undressed and having an IV inserted. The procedure typically takes about 45 minutes (unless an endoscopy is required), while recovery lasts about 30 minutes. Ask a family member or a friend for a ride to and from the appointment, and keep in mind that seda tion is required, so take the night off from any significant responsibilities and don’t drive a car for at least 10 hours after the procedure.

WOMEN SHOULD GET AN ANNUAL GYNECOLOGIC EXAM

Watch out for symptoms of gynecologic cancer, especially since early diagnosis and treatment may result in a better outcome.

Seven common symptoms of gynecologic cancer include:

• Abnormal vaginal bleeding or discharge

• Pelvic pain or pressure

• Abdominal or back pain

• Bloating

• Changes in bathroom habits, including increased urination, constipation or diarrhea

• Itching or burning in the vulva

• Changes in vulva color or skin, such as rash, sores, warts or ulcers

Women often rely on a gynecologist to receive a Pap test to detect precancerous cells, screening for infections and conversations about birth control. If they’re diagnosed with a gynecological cancer, women should see a gynecologist oncolo gist, a doctor trained to diagnose and treat female reproductive cancers, such as cervical, ovarian, uterine, vaginal and vulvar cancers. A 2016 study published in Frontiers in Oncology found that women with gynecologic cancers who received treatment from a gynecologic oncologist achieved better outcomes than women who didn’t.

Men should self-screen for testicular cancer

Testicular cancer is the most common cancer detected in men under 45. Despite that, men in this age group—in addition to older men—aren’t self-screening for what may be one of the easiest cancers to detect early.

Accounting for approximately .05 percent of all new cancer diagnoses in men, testic ular cancer often has positive outcomes when treated with surgery, chemotherapy or, some times, radiation therapy. For some perspec tive, approximately 400 men die each year due to testicular cancer—one-tenth the number of breast cancer deaths and significantly fewer than deaths due to lung cancer (150,000) and colorectal cancer (50,000).

Still, some types of testicular cancer may spread quickly and metastasize if not detected early. So, men should check themselves regu larly to feel for changes in their testes over time.

Common signs of testicular cancer include:

• Hard lumps or nodules on either testicle

• A change in how the testicle looks or feels

• Swelling in the scrotum

• A dull ache in the abdomen or scrotum

• A feeling of heaviness in the scrotum

• Enlarged or swollen breasts

FOR MORE INFORMATION VISIT CANCERCENTER.COM. CALL 602.883.1463 TODAY TO SCHEDULE A SCREENING.

Luxe

WHEELS / WANT HAUTE / PROPERTY / PLACES

BY GABBY LEIGHTON

This holiday season, give a gift that keeps on giving with Whiskey Del Bac’s new whiskey club, which launched last month. Based in Tucson, Whiskey Del Bac is best known for its mesquite American single malt, Dorado, as well as its award-winning single malt, Classic, both made by Hamilton Distillers Club members will receive access to club-only small-batch whiskey releases, invitations to memberonly events, and discounts on merchandise. There will be three club-only releases each calendar year and each release will offer two tiers of membership – the Cask Club ($120) and the Distiller Club ($320). The first release, limited to 500 hand-numbered bottles, is a mesquite-smoked American single malt whiskey made with a base of Dorado, finished in Pineau des Charentes barrels and released at cask strength. The Tucson distillery is open to the general public for tastings, retail and tours. www.whiskeydelbac.com.

2023 CADILLAC LYRIQ

The first all-electric Cadillac is superb to behold and drive

BY JIM PRUETER

To suggest that Cadillac’s first attempt at an all-electric SUV named Lyriq is akin to operacomique first developed out of the comedies de vaudeville, is to libel the French form of opera. Both boast a higher sophistication to their dis ciplines, however, absent inconsistently spelled namesakes it would require eccentric judgment to consider them comparatively analogous.

Behold the all-new Cadillac Lyriq SUV that foregoes performance bragging rights in favor of opulent luxury and passenger comfort. Drivers can almost hear the pitiful whimpering of Tesla Model Y owners. In fact, it costs less than most Model Ys. Beyond its astonishing, chiseled, aggressive and provocative good looks, Lyriq EV seems to have been time warped out of a John McCarthy AI research project.

Looking better than most concept car show pieces that inspires new product, Lyriq is longer and lower than a Porsche Cayenne and has a wheelbase a pinch shy of an S-Class Mercedes. But there’s more to the Lyriq than looks and just ditching gas engines for electric motors.

It starts with GM’s Ultium Platform first used on GMC’s new Hummer EV but offered in standard rear-wheel or all-wheel drive powered

by a 102-kWh battery pack good for 340-horse power on the rear axle and up to 312-mile driving range per charge. All-wheel drive models jump to 500-hp. When tested, the car reached 60 mph in 5.5 seconds. It’s handling feels confident and predictable but sporty driving isn’t part of the package. The ride is luxury-like on smooth roads but a bit too firm on rougher road surfaces. Most will be more than pleased with its driving perfor mance. DC fast charging is standard, as is home power outlets.

The interior is unexpectedly sensuous, even for a Cadillac, with metallic brightwork paired with real open-poor timbers on the door panels and a center console complimenting its bright blue leather hides. Infotainment and connectivity are delivered via a giant 33-inch curved LED touchscreen. The car is also loaded with driv er-assistance features and the brand’s Super Cruise hands-free driving system.

Cadillac’s first luxury EV is a standout and foreshadows a new future for the Cadillac brand and demand is massively outstripping supply capability. Deliveries started last June and 2023 Lyriq orders are full. Cadillac is now taking pre-orders for the 2024 Lyriq.

What Makes Us Elite?

Every single visit is with Dr. Suescun. At most hormone replacement centers, you will NEVER see a doctor. You also have direct access to Dr. Suescun via cell, text & email.

There are no weekly visits required as with most hormone replacement centers. All medication is taken at home.

We schedule your visits at your conve nience including evenings and weekends.

Membership with Elite includes body composition monitoring to achieve your individual goals. We follow your progress by analyzing & tracking your body fat per centage, muscle mass, weight etc. to track tangible results. All plans are completely individualized and doses of medication carefully adjusted for patients to meet their specific goals based on hormone lev els and biochemical markers.

We stress the importance of nutrition in reaching the ultimate level of fitness, strength, and health and therefore provide our clients with personalized nutritional advice along with exer cise and fitness counseling. Our goal is to help you stay in the best shape of your life and to achieve optimum health.

VIVA NAVIVA

Four Seasons opens its first adults-only luxury tented resort in North and South America

BY ALISON BAILIN BATZ / PHOTOS BY NAVIVA, A FOUR SEASONS RESORT

575-foot expanse of pristine Pacific Ocean beachfront to practice yoga or meditate. Workouts at Naviva include cliffside yoga sessions; scenic hiking and running trails; and strength training in the outdoor gym, where guests can incorporate existing formations such as boulders and trees, connecting to nature with every stretch and every breath while overlooking the Pacific.

Dining at Naviva is similarly an experi ence onto itself thanks to Copal. More than simply a restaurant, the space is designed to evoke the feeling of being in a living room and kitchen of a private home, inviting guests to gather for games, reading, con versation, ideas, and music in addition to meals. Copal offers ample epicurean expe riences as well. At Copal Cocina, guests can feel the live cooking energy of the open-air kitchen, which is at the epicenter of the space and features all natural openfire cooking methods with traditional bar becue pits, wood-fired grill rotisseries and wood-fired ovens. Bountiful sea catches and seasonal produce are the inspiration and foundation of fresh daily offerings.

Naviva, a newly opened Four Seasons retreat in the heart of Punta Mita, Mexico, that features 15 luxury tents nestled amid 48 forested acres along a private peninsula overlooking the Pacific Ocean, is now accepting reser vations. The opening marks the lauded luxury brand’s first adults-only tented resort in North and South America, and its aim is to reconnect guests with nature while offering respite, revitalization, and complete relaxation.

Luxury Frontiers designed each tent to engage the senses, notably through an open-air living room and separate bedroom flowing to a private plunge pool and expansive deck with a hammock and outdoor shower. The layout allows guests to enjoy the sun, smell the ocean and feel the coastal breeze. Upon arrival, guests are introduced to their guides, who plan custom curated experiences, including sampling small-batch Mexican coffees, stargaz ing, sunset rituals, nocturnal forest bathing, sound therapy, and breathwork.

Naviva also offers a series of intimate spaces, including two spa pods tucked away in the lush forest, a traditional Mexican temazcal or “house of heat,” an outdoor gym, a serene jungle oasis at the Alma Pool, and a private

Luxury tents start at $3,950 per night and include all meals and snacks at any time of the day throughout the resort, 24-hour in-tent dining, pool and beach ser vice, all beverages including premium wine and spirits, one 60-minute spa treatment per guest, community activities, mind and body classes, guide planning and in-tent amenities. Signature Naviva experiences, rare or specialty ordered beverages and spirits, additional spa treatments, private classes or training, and airport transfers are available for an additional cost. Naviva guests also receive full access to the adjacent Four Seasons Resort Punta Mita. Located less than five minutes away, the resort features 10 restaurants and bars, two golf courses, three pools, two beaches and additional spa and fitness facilities.

Learn more at www.fourseasons.com/ naviva.

IS MORE THAN JUST FITNESS

Our club is all about building relationships with our members. Are you looking for a adrenaline rush, join us for a whitewater rafting trip. If you love the winter time, we take a trip to Telluride for fresh powder rides. Are you one for a relaxing float out on lake, join us on a kayaking trip. Socializing is part of what makes the Village different.

SPOTLIGHT: MEDITERRANEAN MASTERPIECE

BY GABBY LEIGHTON

Situated on one of the highest lots in Desert Highlands, this Mediterraneaninfluenced masterpiece showcases unob structed city light and mountain views.

The multilevel remodeled retreat spans 7,327 square feet and consists of four bed rooms and 5 1/2 bathrooms.

Once through the double iron entry doors, guests will be greeted by an airy liv ing room showcasing travertine floors and a fireplace. Right past that is another living room featuring wood floors and a second fireplace. The columns and arched door ways throughout lend to the Mediterranean feel, with light wall colors and accents of neutral stones for a warm yet open feel.

The eat-in gourmet kitchen features a large island and two separate breakfast bars, each giving diners views for days. There is also an informal dining area for a table and chairs with a view.

The theme of picturesque views continues throughout the home, and the primary bedroom is another must-see spot. The beautiful sights can be seen when opening one’s eyes for the first time in the morning, and follow throughout with a bal cony off the bedroom and in the en suite, which features two sinks, a walk-in shower and a built-in soaking tub.

Additional highlights include a media room, an in-room fireplace, an elevator and an electronic pocket door.

Outside, residents can enjoy multiple covered patios, a large tiled heated spa and an infinity edge heated pool.

Desert Highlands amenities include access to the Jack Nicklaus Signature golf course, the driving range, and an 18-hole putting course (nearly 400 yards). Active residents will also relish in the racquet club and 13 tennis courts (four on grass), two pickle ball courts, two bocce ball courts, an 8,000-square-foot fitness center, and walking paths. Additional Desert Highlands standouts include clubhouse dining, a guarded gate, and security patrol in the neighborhood.

10040 E. Happy Valley Road 512, Scottsdale, AZ 85255. Listed for $3,995,000 with Mike Domer of Walt Danley Christie’s International Real Estate, mike@mikedomer.com or 480.861.8883.

Luxe PLACES

TASTE THE TOWN

The culinary heart of Napa Valley offers bucket list bites and sumptuous sips

BY ALISON BAILIN BATZ

While Yountville is known worldwide as home to Thomas Keller’s French Laundry, there is so much more to explore in the charming city located in the heart of Napa. The region is almost completely walkable, and effortlessly blends small-town ambiance with a sophisticated wine country lifestyle. Whether headed for a girls weekend or a romantic retreat, it’s a can’t-miss for foodies everywhere.

Dig In

Any trip to Yountville should include plans to dine at RH Yountville, Bistro Jeanty, Mustards Grill, Bouchon Bistro, and – of course – French Laundry (note that reservations at French Laundry are extremely limited and open once a month for those attempting to make a visit in the future).

The flashy, splashy RH Yountville takes up nearly a full down town block. The Restoration Hardware-owned property is a wine, food and shopping mecca comprised of five separate experiences: an indoor-outdoor restaurant with a glass roof surrounded by trees and adorned with dramatic chandeliers; a two-story wine tasting space; a wine center; an espresso bar; and a boutique design gal lery grander in scale than even its Scottsdale Quarter locale. Bistro Jeanty brings the French countryside to Yountville. The brainchild of Michelin Star winner Philippe Jeanty, the bistro has been an area staple since 1998. Today, Philippe’s daughter Camille continues his legacy, creating each menu as an homage to her father’s favor ite childhood food memories. Mustards Grill is a casual yet elegant spot known for American fare and named to honor Napa’s extensive yellow mustard flowers that provide vital nutrients to the vines. The restaurant is covered in them, save for the space carved out for its organic garden. Its founder is best-selling cookbook author and Top Chef: Masters contender Cynthia Pawlcyn.

Bouchon is a the three-hour Michelin- and James Beardhonored culinary adventure with a dozen or more courses. Like French Laundry, the less formal Bouchon is helmed by celebrity chef Thomas Keller and offers a seasonally changing menu as well as wine selections made exclusively for the restaurant.

Sip & Shop

In Yountville, wine tasting is a multisensory experience. The Silver Trident Winery tasting home is exclusively furnished by Ralph Lauren Home. As guests experience a traditional wine tasting or Silver Trident’s popular “potato chip extravaganza” pairing with small-batch potato chips, they are also able to peruse fine area rugs, decorative accessories and serving ware available for purchase.

Similarly, at Handwritten Wines across the street, guests may indulge in a tasting including a rare cabernet sauvignon paired with artisanal butters before shopping at the elegant hat boutique

on-site. Just steps away, Jessup Cellars features an art gallery on-site as well as chocolate to pair with its wine tastings. At JBC Tasting Salon, curated by wine pioneer Jean-Charles Boisset, tast ings are accompanied by the opportunity to sample perfumes as well as shop custom jewelry, candles, and luxury home accesso ries. Also downtown, Hestan Vineyards Tasting Salon, founded by cookware pioneers Stanley and Helen Cheng whose products are still used in Keller’s kitchens, offers exclusive sips of its reserve wines unavailable to the public.

Beyond the main downtown drag, there are a handful of Yountville vineyards that are well worth the five-minute drive, includ ing Domaine Chandon. The sparkling wine estate features a bubbly tasting bar and over-the-top wine pairing lunches. Another highlight is Cliff Lede Vineyards. In addition to having one of the most beau tiful tasting verandas in Napa, Cliff Lede features reservation-only, rock ’n’ roll-themed experiences, including tours of the state-of-theart Howard Backen-designed winery, a wine cave exploration and several culinary pairing options. The vineyard also offers tastings from the FEL Wines portfolio, its coveted sister winery.

Where to Stay

As with the eateries and wineries, all the accommodations in Yountville drip luxury, but Bardessono Hotel and Spa and Poetry Inn stand out.

Nestled into the heart of the walkable downtown, Bardessono is a sprawling LEED Platinum Certified property situated within its own vineyard and is committed to providing a lavish experi ence within a sustainable environment for guests. Each of the 65 guestrooms and suites at Bardessono serves as a personal sanc tuary and offers the rarity of an in-room personal spa, presenting discreet massage tables, steam showers, soaking tubs, organic bath amenities, and spa butlers. A private haven of refined luxury, The Maple Grove Villas at Bardessono – available individually or as a three-bedroom retreat – are a grand respite for guests seek ing more space with elite experiences. There is also a rooftop pool and a signature farm-to-fork eatery, Lucy Restaurant & Bar, that is equal parts classy and craveable.

Poetry Inn, just two miles from downtown, is a luxurious enclave built into the hillside next to Cliff Lede’s Poetry Vineyard with just five secluded suites on property to ensure a truly intimate experience and personalized service. Each ample suite, ranging in size from 950 to 1,450 square feet, is themed for a literary icon –options include Emily Dickinson, Walt Whitman, E.E. Cummings, Robert Frost, and Robert Louis Stevenson – and faces west to ensure each captures the sunset every evening. Though each suite has its own design and amenities, all options boast a wood-burn ing fireplace, dual vanities, heated bathroom floors, and indoor-out door showers. Poetry Inn also features a private spa with regener ative rituals for individuals and couples alike.

Finally, individuals and couples are also smart to book a hot air balloon ride in Yountville. Napa Valley Aloft has sunrise, sunset and cus tom rides daily. Flights are about four hours and showcase 360-degree views, with many offering an optional champagne enhancement.

Learn more at www.yountville.com.

PHOTO BY BOB MCCLENAHAN

POP THE BUBBLY

Celebrate the season with sensational sparkling wines

‘Tis the best season to break out the fizz and toast the year that’s about to end along with the one that’s just beginning. Here are a bevy of bottles sure to add some razzle dazzle to any holiday occasion.

2013 J. Schram Blancs

This chardonnay-based beauty is named to honor Schramsberg founder Jacob Schram. Each bot tle is hand-riddled and aged for eight years underground. The result offers a nose of caramel apple and baked brioche with a touch of vanilla. To the taste, expect layered flavors of cream, tropical fruit and just a touch of citrus. $130. www.schramsberg.com.

J Vineyards Shifted Lens Brut Rosé

During the past year, J Vineyards welcomed three guest chefs in res idence to its California vineyard: Jenny Dorsey, Preeti Mistry and Shenarri Freeman. To celebrate them, winemaker Nicole Hitchcock developed a limited Brut Rosé, which is available through year’s end and is packaged in three dis tinct ways as an homage to each chef. Delicate with perfect straw berry notes, it makes a statement on the dinner table or as a gift. $85. www.jwine.com.

Bricoleur Flying by the Seat of Our Pants Brut

This sparkling wine, a blend of chardonnay and pinot noir with a clear nose of citrus blossom and bubbly effervescence, is aptly named given the Sonoma Valley family-owned winery opened its expansive tasting room in 2020, just in time for the pandemic. The delicious wine opens with aromas of tasty citrus and berry, and on the palate explodes with luscious layers of guava, mango and just the right amount of acidity. $45. www.bricoleurvineyards.com.

2020 Notre Vue Estate Blanc de Noirs

While a white Christmas may not technically be possible in

Scottsdale, a white cherry one is very possible thanks to this elegant expression. Rainier cherries are front and center in every sip of this California dream. They are comple mented by a hint of acidity thanks to notes of green apple and just a touch of tropical fruit. Bonus: Enjoy a trace of shortbread on the finish. $55. www.notrevueestate.com.

2017 Domaine Carneros Ultra Brut

A classic, award-winning expres sion that showcases the best of Napa’s sparkling wine scene, this ultra-brut opens with enticing hints of vanilla, nuts, and exotic yuzu. Balanced and crisp with something new to discover in every sip, there are clear notes of melon and pear at the onset, but also citrus, tart green apple, and sweet pear as it lingers on the palate. $49. www. domainecarneros.com.

Chandon Reserve Sparkling Meunier

As its name suggests, Chandon’s newest reserve wine primarily uses lesser-known pinot meunier grapes as its base, which are a cousin of sorts to pinor noir. The result is a round and ripe bottle of bubbly featuring peaches and dried plums followed by sweet warm bread kissed with a hint of strawberry jam and a touch of citrus zest. $52.50. www.chandon.com.

Veuve Clicquot Demi-Sec

This is an indulgent and struc tured option to cap off an evening or for those who prefer to drink their dessert. More than 50 individ ual wines come together to make this varietal. It is especially per fect for those who love praline pie or caramel, its chief tasting notes. $71.99. www.veuveclicquot.com.

Taste

BY ALISON BAILIN BATZ / PHOTO BY DEBBY WOLVOS

Toca Madera seeks to stimulate all the senses with its audacious design, over-the-top cocktails, and menu of modern Mexican cuisine. Among its most popular dishes since opening in 2019 is the sublime, spicy Sashimi Mexicano ($26). The raw bar offering starts with wild-caught sashimi-grade ahi tuna paired with leche de tigre, which is a citrus and ginger-based spicy marinade made with coconut milk, used to cure fish in Latin cuisine. The tuna is delicately arranged in the shape of a rose and laid atop of bed of freshly cut cucumber, radish, and avocado. Pomegranate seeds and chile de arbol – a potent Mexican chili pepper – are then sprinkled around the tuna, and edible flowers serve as garnish. The result is light and delicate with layered notes of spice, citrus, cream and crunch in every bite. Toca Madera, 4736 N. Goldwater Blvd., Scottsdale; 480.930.4357; www.tocamadera.com.

WINTER WONDER

Mowry & Cotton serves up a seasonal dessert in a glass with the new Spice Cake Martini

BY ALISON BAILIN BATZ / PHOTO BY DEBBY WOLVOS

Each year, the bartenders at Mowry & Cotton at The Phoenician put their heads together to create a seasonal sipper that celebrates the ingredients and flavors of the holidays.

“This year, we wanted to offer some thing sweet with spice and everything nice for guests, quite literally,” says Tom Cunningham, senior manager of food and beverage operations at The Phoenician.

Enter the Spice Cake Martini ($18). Available through January 2023, the cocktail starts with White Chocolate Godiva Liqueur and Kahlua Liqueur. However, neither is added to a shaker as part of the build.

“We actually mix the two rich and distinctive liqueurs, which come together to create an adult white mocha latte flavor profile, with heavy cream to make a housespiked whipped cream daily,” Cunningham says. “We use a whipping canister to accomplish the consistency, then make more as needed throughout the day for what will be the martini topping.”

Once made, the whipped cream is set aside. “For the martini base, we opt for the certified gluten-free Tito’s Handmade Vodka,” Cunningham says. “We like that it has a slightly sweet and creamy mouthfeel and hint of cracked black pepper.”

The vodka is combined with a house made pumpkin syrup and a touch of vanilla bean syrup.

“We then add ground cinnamon and shake the ingredients vigorously with ice before straining into a martini glass,” Cunningham says. “We top it with a luscious heaping of the whipped cream.”

It is finished with a final dash of cinna mon dust.

“It is dessert in a glass, but with a dimension of spices, from nutmeg and allspice to pepper and cloves,” Cunningham says.

Mowry & Cotton, 6000 E. Camelback Road, Scottsdale; 480.423.2445; www. thephoenician.com.

CHEF CONVERSATIONS

In the kitchen with Steve Zimmerman of Merkin Vineyards Old Town Scottsdale

BY CHRISTINA BARRUETA / PHOTO BY DEBBY WOLVOS

Executive chef Steve Zimmerman helms the kitchen at the Scottsdale location of Merkin Vineyards tasting room, weaving the Verde Valley harvests of Merkin gardens, orchards and greenhouses throughout his local-centric menu.

Tell us about your culinary journey. I came to the Valley in 2001 from Missouri, where I was the chef at the Lodge of Four Seasons at the Lake of the Ozarks. I spent my first 12 years in Phoenix at the downtown Wyndham Hotel, then went to Starwood Hotels and Tres Kitchen in Tempe before coming here.

How would you describe your cooking style?

I’m pretty eclectic – French, Italian, Indian, Moroccan, a lot of Middle Eastern and Lebanese. That’s what my background is. I’ve cooked for people like King Hussein, learned a lot of dishes and I like a bold slate.

How much of your menu is locally sourced?

About 90%. We get about 70% from Merkin and I also buy locally, including Rovey Farms lamb, Crow’s Dairy goat cheese and Two Wash Ranch chicken. Merkin deliveries come in basi cally every Wednesday. I usually get a text on Tuesday night and write that week’s chalkboard specials menu.

What are some ingredients you might receive?

Lately it’s a lot of butternut and tromboncino squash so I’ve been using it in things like short ribs with butternut spaetzle and squash and pecan cobbler. Or I’ll get 10 pounds of pomegranates and have to find ways to use it up, like topping a potato-cauliflower curry and cilantro chutney pizza or making lamb with prickly pear-habanero sauce, smoked tomato polenta cake, feta and pomegranate seeds. I’ll also make a jelly for our cheese plate and pomegranate butter for our bread service.

What may readers be surprised to know about you?

I started playing the guitar as a teenager. This business is such a busy hustle, and playing relaxes me. I also collect vintage guitars; I think I have more guitars than I do chef knives.

Merkin Vineyards Old Town Scottsdale, 7133 E. Stetson Drive, Scottsdale; 480.912.1027; www.merkinoldtownscottsdale.com.

SAVORY SPLURGES

Indulgent dishes for the most delectable time of the year

BY ALISON BAILIN BATZ

While visions of sugarplums may be dancing through children’s heads this time of year, it is lobster, steak, crab, and caviar that adults dream about during the holidays. Local upscale restaurants are making guests’ most indulgent dreams come true with these decadent dishes, each well worth the seasonal splurge.

Hay Smoked Ribeye

Bourbon Steak at the Fairmont Scottsdale Princess

This impeccably marbled cut arrives tableside atop a pile of hay, which is set ablaze in front of diners’ eyes to lightly smoke the crust of the meat. Once the fire is put out, the meat is bathed in butter with a rosemary sprig, sliced and served with a variety of grilled vegetable kabobs. $185. www.scottsdaleprincess.com.

Bering Sea King Crab Legs

Mastro’s Ocean Club

This subspecies of king crab is especially cov eted as it is caught in the treacherous waters of Alaska’s Bering Sea, and its jumbo legs weigh approximately 1 pound each. The result? Massive, juicy chunks of rich, flavorful meat. Here, the aim is to let the crab shine, and it is cooked just enough to enhance the flavor. The legs are simply paired with warm melted butter for dipping and halved lemons for an optional hit of acidity. Served at market price. www. mastrosrestaurants.com.

Pluma Iberico de Bellota

Fat Ox

This top-tier cut of pork is sourced from Spanish Iberico pigs that are fed specialty acorn their entire lives, resulting in flawless marbling that naturally tenderizes the meat. The pork is simply seasoned and seared to golden brown perfection over a wood-fired grill. The restaurant uses a mix of both pecan and mesquite woods for a perfectly smoky, savory and slightly sweet flavor profile. $70. www. ilovefatox.com.

Truffle Steak & Egg STK Steakhouse

While most extravagant dishes are served at dinner, this Old Town Scottsdale-located steakhouse offers a sophisticated brunch that is self-indulgent in the best way possible. Among its most impressive offerings is an 8-ounce Wagyu, cooked over a flat iron grill. It is topped with a fried egg and crispy potatoes along with a generous portion of shaved truffles. It is served with brioche that has been bathed in truffle-in fused butter. $52. www.stksteakhouse.com.

Baller Seafood Tower

Maple & Ash

This is a departure from the cold, icy towers at many steakhouses. Straight from the hearth, this sizzling collection of roasted-to-perfection seafood delicacies includes Maine lobster, Alaskan king crab, Gulf shrimp, Manila clams, roasted oysters, and seared scallops, all of which is finished with a garlic butter and chili oil. Got leftover sauce? Enjoy it as a second dish as the server will toss housemade cavatelli with lemon, butter and chives, and then mix it into the remaining garlic butter and chili oil from the tower. $270. www.mapleandash.com.

Imperia Royal Ossetra Caviar Sel Restaurant

Available a la carte or as an enhancement to the nightly chef’s tasting menu, this caviar

service stars the delightfully colored roe of the Ossetra sturgeon, which ranges from black to dark gray in color with flecks of gold and jade. Prized for its bold, briny flavor with firm texture and distinctive pop on the palate, it is presented tableside with deviled egg creme fraiche, mignonette sauce and crispy pommes paillasson, a French potato preparation. $120. www.selrestaurant.com.

Pan Seared Swordfish

Talavera at Four Seasons Scottsdale Troon North

Each day, the chef hand selects each cut of the swordfish, and simply sears it with herbs and spices. It’s enhanced with bilbaina sauce, a classic Spanish salsa made by frying chilies and garlic in olive oil and adding vinegar. Talavera also adds capers for a bite. The dish is completed with piquillo pepper puree, made by sweating onions, peppers and white wine, as well as blanched haricot vert tossed with frisee lettuce, cress leaves and lemon oil. $56. www. talaverarestaurant.com.

Copper Ranch Prime New York Strip with Tristian Lobster

Lons at The Hermosa Inn

Arizona’s Copper Ranch is a purveyor certified USDA Prime beef raised without hormones, resulting in a higher end cut of locally sourced meat. At Lons, add the Tristian lobster enhance ment, which is native to the remote Tristan da Cunha Island between South Africa and Argentina. Caught only twice a year, only a handful of eateries nationwide have access to the succulent shellfish. The fried pickled pota toes, mushrooms, and chimichurri sauce take it over the top. $98. www.hermosainn.com.

Certified Tajima Kobe Beef Roka Akor

Given Roka Akor holds one of the only licenses in the United States to source beef directly

from the Asia’s Hyogo Prefecture, Chineseborn executive chef Ce Ban feels a special con nection to the protein. This cut, sourced directly from the Prefecture, is one of the world’s most desirable and in demand meats as its must be bred from a pure lineage of Tajima-Gyu cattle. At the restaurant, the meat is served by the ounce, based on market price. www.rokaakor. com.

Veal Chop Parmigiana

The Americano

This 14-ounce, bone-in cut is thinly pounded and lightly breaded in an herb parmesan panko crust. The chop is quickly pan-fried and basted with brown butter to give it its beautiful golden color. The veal chop is topped with chef Scott Conant’s signature pomodoro sauce, reduced with melted baby tomatoes to give a sweet but tangy note to the dish. Burrata and fresh basil are placed atop the chop to add an herbaceous creaminess. $65. www.theamericanorestaurant.com.

Wagyu New York Strip with Foie Gras and Tableside Flambé

Bourbon & Bones

Among the most popular preparations of the 12-ounce strip, this dish is equal parts din ner and a show. Once cooked to order, the wagyu is rubbed with B&B butter, which is Wagyu beef renderings deglazed with bourbon and herbs. It is paired with rich, creamy foie gras and, once tableside, topped with the restaurant’s proprietary blend of Knob Creek Whiskey, which are individually selected by general manager Christopher Marshburn after aging up to 14 years. The whiskey is lit on fire to enhance the flavor profile and the meat is served with a selection of sauces. $133. www. bourbonandbones.com.

HULA’S MODERN TIKI

Hula’s is known for colorful Tiki decor, island fare and tropical cocktails, such as the Hurricane featuring three rums, the Pink Bikini Martini with pineapple-infused vodka and watermelon liqueur, and the restaurant’s famous mai tai. Menu standouts include Hawaiian cevi che, pot stickers and wings with spicy Asian barbecue sauce, as well as fresh fish plates, tacos and “from the land” offerings. Happy hour offered varying times daily. Brunch served Saturday and Sunday from 10:30 a.m. to 2:30 p.m. Locations in Old Town Scottsdale and at High Street; www.hulasmoderntiki.com; $$

American

AZ88

Known for its upbeat ambiance and swanky martinis, AZ88 is a Scottsdale institution. The décor features everchanging works of art, paying hom age to the neighboring arts district. The accessible yet refined menu consists of pub fare such as burg ers and chicken sandwiches next to shrimp ceviche and bacon-wrapped water chestnuts and a variety of salads. The kitchen is open late and the cocktails are guest favorites. 7353 E. Scottsdale Mall, Scottsdale; 480.994.5576; www.az88.com; $$

BENJAMIN’S UPSTAIRS

For a truly intimate dining experiencein the heart of Old Town, look for an inconspicous door that will lead you upstairs to a speakeasy above the main floor of Citizen Public House. There, you’ll find Benjamin’s Upstairs, where Chef Ben Graham has cre ated a culinary experience inspired by fresh ingredients and exciting flavors, including the famous Original Chopped Salad, fresh oysters, cornbread waffle, and a long list of natural wine. Make reservations for private dining, groups or special events. In addition, Benjamin’s holds monthly dinners featuring dishes created by local chefs paired with wine and more. 7111 E 5th Ave. E, Scottsdale; 480.398.4208; www.benjaminsaz.com; $$-$$$

CAFÉ MONARCH

Chef and owner Gus Lewkowicz’s award-winning Cafe Monarch is recognized as one of the Top Three Fine Dining Restaurants in America by TripAdvisor. Perfect for birthdays, anniversaries, special occasions or an extravagant night out, this familyowned-and-operated restaurant offers elegant ambiance and exceptional service. The four-course, fixed-price menu changes weekly and revolves around local, organic, sustainable and overall responsibly procured ingredi ents. Reservation only. 6934 E. 1st Ave., Scottsdale; 480.970.7682; www. cafemonarch.com; $$$$

CB LIVE

CB Live is a restaurant and entertain ment venue with nightly shows from local bands, artists and comedy acts. The full-service kitchen and bar offer chef-driven comfort food like grilled chicken wings and soft pretzels with garlic butter and cheddar-beer cheese, as well as a wide selection of wine, cocktails and beer on tap. While the dining room provides a 270-degree view of the stage, the live side can easily be converted from a traditional theater to a comedy club setup or a

standing concert space. Check the CB Live calendar online for upcom ing events. Happy hour Monday through Friday from 4 to 7 p.m. At The District at Desert Ridge Marketplace, 21001 N. Tatum Blvd., Phoenix; 602.910.5161; www.cblive.com; $$

CULINARY DROPOUT

As part of the Fox Restaurant Concepts family, Culinary Dropout serves quality gastropub fare, including the famous soft pretzels and provolone fondue. The Italian chopped salad and 36-hour pork ribs round out a menu to satisfy a light dinner or comfort food cravings, and brunch is served on the weekends. Known as much for its fun atmosphere, patio games and gathering spaces as it is for the food, Culinary Dropout is perfect for a night out, a group event, or private dining. Locations in North Scottsdale (at Scottsdale Quarter) and in Old Town (on the Waterfront); www. culinarydropout.com; $$

EL CHORRO

El Chorro is an Arizona dining destina tion in a historic building overlooking Camelback Mountain. The chef brings local Southwest flavors to comfort food classics like the twisted deviled eggs that are herb-breaded, flash-fried and topped with candied bacon and a rosette of chipotle stuffing, or the honey-glazed bacon pork tenderloin with chipotle banana polenta, asparagus and blueberry guajillo sauce. If any thing, go for their infamous sticky buns. 5550 E. Lincoln Drive, Paradise Valley; 480.948.5170; www.elchorro.com; $$$

ELEMENTS

Elements is a refined culinary experi ence inside the Sanctuary on Camelback Mountain Resort & Spa and helmed by celebrity chef Beau MacMillan. Its innovative seasonal menu features farm fresh American cuisine with Asian accents that incorporates local, organic produce; sustainable seafood; and hormone-free meat. This is best exempli fied in one bite with the roasted oyster Rockefeller appetizer. Guests can appre ciate the intimacy provided by Elements’ cozy booths and revel in the views of Paradise Valley at sunset, an ideal setting for special occasions. For predinner cocktails, shimmy over to Jade Bar for happy hour from 4 to 10 p.m. Monday through Sunday. At Sanctuary on Camelback Mountain Resort & Spa, 5700 E. McDonald Drive, Scottsdale; 480.948.2100; www.gurneysresorts. com/scottsdale/dining/elements; $$$

FNB

FnB has as enough accolades to fill their highly acclaimed wine cellar and for good reason. The superb season

COMPILED BY BECKY ANTIOCO

ally inspired menu is curated by chef Charleen Badman, also known as the “veggie whisperer” for her ability to bring vegetables to life on a plate. The front of the house manager and beverage director is Pavle Milic, who has led FnB to an exclusive award for Outstanding Wine Program by the James Beard Foundation. Guests are invited to enjoy FnB’s worldly cuisine and wine pairings Wednesday through Saturday starting at 5 p.m. From 3 to 5 p.m. at the bar, special food and drink offerings are available. 7125 E. 5th Ave., Scottsdale; 480.284.4777; www.fnbrestaurant.com; $$$

HUSH PUBLIC HOUSE

Hush Public House is a small, 40-seat establishment that is creat ing buzz for chef Dom Ruggiero’s masterful meat and seafood dishes with global influences and a solid bar program run by Charles Barber. One can’t-miss dish for the carnivore is the Chicago-style Italian beef sand wich with braised oxtail smothered in giardiniera sauce. The food pairs well with their robust cocktail menu of signature and classic drinks, like the Boulevardier. 14202 N. Scottsdale Road, Scottsdale; 480.758.5172; www.hushpublichouse.com; $$

INDIAN VILLAGE

Established in 1972, Indian Village is a Native American restaurant that serves fry bread and all the fixings. The popular Navajo taco specialty is Indian fry bread topped with spicy red chili, lettuce, tomato, onion and lots of shredded cheese. Guests can also order all-beef hot dogs wrapped in fry bread and smothered in chili. In addition, the menu offers a variety of Mexican-style dishes such as tacos, burritos, enchiladas and chimichan gas. 6746 E. Cave Creek Road, Cave Creek; 480.488.2827; $

LON’S AT THE HERMOSA INN LON’s is consistently rated as one of Paradise Valley’s top restaurants. The region’s freshest ingredients are used to offer farm-to-table food integrated with rustic cooking meth ods such as roasting, smoking and wood-grilling. The outcome is globally inspired Arizona fare that reflects the Southwest landscape. Popular dishes include the Himalayan salt seared ahi tuna and the pecan grilled filet mignon. A new chef’s tasting menu is offered each week, and expert som melier is always on hand to assist with wine pairings. Brunch on Saturday and Sunday from 10 a.m. to 2 p.m. At The Hermosa Inn, 5532 N. Palo Cristi Road, Paradise Valley; 602.955.8614; www.hermosainn.com; $$$-$$$$

Bakery

BEG BAKERY & CREAMERY

BEG Bakery & Creamery is a bakery reimagined, offering high-quality baked goods and ice cream for all eating life styles. Its amazing creations are butter free, egg free and gluten free. Baker Shawna has spent yers perfecting and reformulating her grandmother’s recipes using plant-based and clean ingredi ents, while achieving traditional tastes and textures in her baked goods. The menu offers muffins, cupcakes, cookies, brownies and cinnamon rolls, along with ice cream and beverages. No matter your dietary requirements, BEG has something tasty to offer. 3030 N. 68th St., Scottsdale; 480.590.0021; www. begbakery.com; $

THE LOCAL DONUT

This donut shop has built a reputa tion for its delicious and photogenic fancy donuts. Offering yeasted and cake donuts, the sweet spot’s special ties include the PB&J and s’mores with a toasted marshmallow on top. Donuts range from traditional (thnk classics like old fashions, devil’s food, and sprinkles) to fancy (maple bacon, caramel coconut, salted caramel), with seasonal flavors added monthly. The notorious croissant dough nuts are available on Saturday and Sunday only. 3213 N. Hayden Road, Scottsdale; 480.500.5236; www.the localdonutshop.com; $

PIEFECTION

If desserts are a priority, PIEfection belongs at the top of any sweet tooth list. All of the pies are made from scratch with lots of love. The menu consists of sweet and savory pies, cheesecake-based pies, traditional pies and orchard fruit pies including country apple, triple berry, strawberry rhubarb and wild blueberry. French crumb pie – a traditional fruit pie, finished with a buttery, streusel crumb topping – is also available. PIEfection also provides take-and-bake potpies and an everchanging pie of the month. 9015 E. Via Linda, Scottsdale; 480.218.7437; www.piefectionaz.com; $$

RUZE CAKE HOUSE

The mother-daughter baking team behind this popular bakery has taken Scottsdale and social media by storm with their fresh, artistic designs. Beautifully decorated macarons, cactus-shaped cookies and delicate cupcakes are lined up along the pris tine counter. Ruze believes that local and sustainable ingredients make better, fresher tasting cakes; all of its honey, citrus and milk are sourced from Arizona farmers. The Ruze Boba is a popular signature drink

featuring fresh housemade prickly pear puree, rose syrup, tea and milk. There is a large selection of vegan cakes and baked goods as well as gluten-free options. It’s the perfect place for special occasions, weddings and custom desserts. 7033 E. Main St., Scottsdale; 480.438.8692; www. ruzecakehouse.com; $-$$

Brewery

BONE HAUS BREWING

Bone Haus Brewing lives up to its name, with skulls and bones decorat ing the walls of the tap room, a nod to the ossuaries and catacombs of Europe. Beyond the haunting decor, the brewery offers bold and adven turous craft beers, with the Desert Distortion New England IPA being its signature, crafted in many variet ies, including blood orange. It is also known for a prickly pear pale ale, Belgian-style brews, and a steady rotation of seasonal beer and limited editions. The venue often brings in food trucks to satisfy hungry appe tites, and hosts live music, beer and yoga events, cornhole tournaments and “beer school. 14825 E. Shea Blvd., Fountain Hills; 480.292.9541; www.bonehausbrewing.com; $

FATE BREWING COMPANY

Fate offers small-batch brews with per fectly paired bites at two locations, one in Scottsdale and one in Tempe. Favorite Fate beers include Fateful IPA, Buena Vista Blonde Ale, and the award-winning Candy Bar Milk Stout. Traditional pub fare like nachos and wings along with a variety of salads, sandwiches and smashed burgers are available to complement your favorite pint. The Scottsdale location has a large beer garden with a dog-friendly patio, and offers a brunch menu from 11 a.m. to 2 p.m. on Sundays. 1312 N. Scottsdale Rd., Scottsdale; 480.656.9100. www. fatebrewing.com; $$

GOLDWATER BREWING CO.

Goldwater Brewing Co. is a familyowned and -operated craft beer brewery in Old Town Scottsdale. The tap room boasts more than 20 of its own craft beers and some specialty brews served directly from its tanks. The brewery specializes strictly in brewing, serving and distributing its beers to local busi nesses. Though guests can stop in for tastings and no food menu is offered at this time, check out the brewery’s website before going as there is often a food truck scheduled to park nearby for a bite to eat with your brew. Don’t forget to take a growler home or pick up a keg your next party. 3608 N. Scottsdale Road, Scottsdale; 480.350.7305; www. goldwaterbrewing.com; $-$$

O.H.S.O. BREWERY & DISTILLERY

O.H.S.O. (which stands for Outrageous Homebrewer’s Social Outpost) has developed a reputation as a local-centric and dog-friendly social hot spot. It offers several nanobrews as well as cocktails made with vodka, rum and gin from its distillery. Happy hour offers discounted food and beverages weekdays from 11 a.m. to 6 p.m. Brunch on Saturday and Sunday from 9 a.m. to 2 p.m. includes a 10-ounce Arizona beer or mimosa with each entree. Gluten-free and vegan menus are available. Open weekends at 9 a.m. and weekdays at noon. Locations include North Scottsdale and Paradise Valley; www. ohsobrewery.com; $$

European

CORNISH PASTY CO.

These hearty hand pies called pasties have taken the Valley by storm since Cornwall native Dean Thomas founded the original Tempe Cornish Pasty Co. in 2005. The restaurant serves pasties with dozens of filling and flavor combina tions like the spicy asiago chicken and the Oggie, a traditional pasty with steak, potatoes, onions and rutabaga. Pasties can also be ordered partially baked to take home and cook at your leisure. Vegetarian friendly. 3800 N. Goldwater Blvd., Scottsdale; 480.945.1220; www. cornishpastyco.com; $$

THE CREPE CLUB

The Crepe Club brings the French tradition of crepes to sophisticated pal ates across the Valley. Their menu is designed for guests to enjoy crepes for any and every meal with both savory and sweet options. Try the delightfully refreshing strawberry “ShortCrepe” filled with fresh strawberries, whipped cream and crumbled Biscoff cookies. Or fill up on the carved turkey crepe wrap with avocado, basil mayo, mixed greens and tomatoes. Do you have an event? Have the crepes come to you with their catering service. At Scottsdale Fashion Square, 7014 E. Camelback Road, Scottsdale; 602.956.0087; www. thecrepeclub.com; $-$$

VOILA FRENCH BISTRO

At Voila French Bistro, Chef JeanChristophe serves traditional French cuisine with a modern elegance. On the menu, guests will find classic French fare like escargot, sole meuni ere and duck foie gras. Succumb to temptation and order any of the time less French desserts like creme brulee or souffle. Open for lunch and dinner Tuesday through Saturday. 10135 E. Via Linda, Scottsdale; 480.614.5600; www.voilafrenchbistro.com; $$

YC’S MONGOLIAN GRILL

The local favorite build-your-own stir-fry destination recently opened a new Scottsdale location. Blending Asian-inspired flavors, this new location marks the third for the locally owned and operated fast-casual eatery. Diners can choose from signature small, large and unlimited bowls, with flavorful, world-inspired sauces. Guests can pack their bowls full of fresh veggies, rice, noodles, proteins, and sauces, then watch as their creations are stir-fried to perfection on the flat-top grill. 14850 N. 87th St., Scottsdale; 480.590.5479; www. ycs-mongoliangrill.com; $

Island

CARIBBEAN PALM

Jerk spice fans, rejoice: Caribbean Palm is the restaurant for you! Guests rave about the jerk chicken, pork, burgers and wings. The menu also features custom ary Caribbean plates such as braised oxtail, curried goat, conch fritters, and rice and beans. Seafood, tasty sides and pasta dishes with a Caribbean flair round out the island fare. 7049 E. McDowell Road, Scottsdale; 480.947.4343; carib beanpalmscottsdale.com; $$

DRUNK MUNK

The Drunk Munk a Tiki bar and Polynesian restaurant in Old Town Scottsdale. The island-inspired menu includes dishes like sweet coconut shrimp, specialty sushi rolls and the Munk’s big burger featuring caramelized pineapple. The cocktail menu will send you to the trop ics and back with the shareable rum punches and mai tais. Happy hour daily from 3 to 7 p.m. and all night Sunday. Brunch Saturday and Sunday from 11 a.m. to 3 p.m. with $15 bottomless penny mimosas. 7133 E. Stetson Drive, Scottsdale; 480.699.8454; thedrunkmunk.com; $$

Italian

ANDREOLI ITALIAN GROCER

Chef Giovanni Scorzo and his wife Linda have created a true Italian dining experience where great food is a family affair. Dishes from the recipe books of Chef Scorzo’s childhood are prepared fresh daily, including handcrafted bread the sandwiches piled high with qual ity meats and cheeses. Daily specials include pasta dishes, meat and seafood entrees and salads. The homemade meatballs are a favorite. Take home meat, cheeses, desserts, bread, pasta sauce and more from the market. Closed Sunday and Monday. 8880 E. Via Linda, Scottsdale; 480.614.1980; www.andreoli-grocer.com; $$

EURO PIZZA CAFE

Euro Pizza Café is a casual stop for breakfast, lunch or dinner with views of the famous Fountain Hills fountain. Try the famous breakfast calzone or break fast pizza early in the day, or stop by later for chef specialties that range from tradi tional pasta dishes and specialty burgers to more creative offerings like lamb kafta and chipotle-infused dishes. Of course, the pizza and calzones can’t be missed. Closed Tuesday. 12645 N. Saguaro Blvd., Fountain Hills; 480.836.0207; www.europizzacafe.com; $$

EVO

EVO is a locally owned and operated Italian-inspired neighborhood eatery. Recipes reflect the regional dishes of

central and northern Italy, including risotto, alfredo, ragu and carbonara, as well as pizza and a variety of creative libations. With a trendy yet comfortable ambience, EVO is perfect for a family supper or a romantic evening out. 4175 N. Goldwater Blvd., Scottsdale; 480.265.9814; www. evoscottsdale.com; $$

FRANCO’S ITALIAN CAFFE

At Franco’s, guests can experience authentic Italian Florentine cooking in the heart of Old Town Scottsdale. Escape for a romantic evening dining on creamy fettuccine tartufo or a hearty 32-ounce bistecca fiorentina. Franco’s also offers an extensive selection of Italian wines to pair with your meal. Closed Sunday and Monday. 4327 N. Scottsdale Road, Scottsdale; 480.481.7614; www.fran cosscottsdale.com; $$$

LA TORRETTA RISTORANTE

La Torretta Ristorante is an elegant yet congenial Italian Steakhouse that is the setting for casual meals and celebratory occasions alike. In its new Scottsdale location, the menu remains a compendium of recipes from all over Italy with the chicken parmigiana and mushroom ravioli topping the list of favorites. The extensive wine list includes several Italian varietals and wine from all over the world. Closed Monday and Tuesday. 14144 N. 100th St., Scottsdale; 480.991.2000; www.latorrettaaz.com; $$$

Latin/Mexican BARRIO QUEEN

Barrio Queen offers Mexican favorites from tortas and enchiladas to bur ritos in a fun and festive setting. Start your meal with the renowned Barrio guacamole, elote or shrimp ceviche. The extensive taco selection includes carnitas, carne asada, seafood, chorizo and the acclaimed cochinita pibil, pork marinated in sour orange and achiote paste, as well as vegetarian options.

Two Scottsdale-area locations: Old Town Scottsdale and Desert Ridge Marketplace; www.barrioqueen.com; $$

BLANCO COCINA + CANTINA

Blanco serves Mexican dishes and cock tails in a bright, modern setting. Try the street-style carne asada tacos on hand made corn tortillas or the award-winning barbecue pork tacos with fresh sweet corn tomato salsa. Other mouth-watering favorites include tiger shrimp fajitas with spicy garlic butter. Pair their food with any of the ice-cold Mexican beers a selection from their collection of rare tequilas, or a fresh house-made margar ita. At The Borgata, 6166 N. Scottsdale Road, Scottsdale; 480.305.6692; www. blancococinacantina.com; $$

THE CANAL CLUB

The Canal Club brings Cuban flair to the heart of Scottsdale, offering a fusion of American and Cuban cuisine and inspiring craft cocktails among the colors and comforts of a 1930s Havana aesthetic. Get island fever with the morning-time Caribbean Benedict – layered with plantains, poached eggs, smoked ham and jala peno hollandaise – or their signature Cubano sandwich served with chipotle aioli at lunch. From the bar, pick a unique rum punch or sangria to com plement your meal. Open for break fast, lunch and dinner. At The Scott Resort & Spa, 4925 N. Scottsdale Road, Scottsdale; 480.424.6095; www.thecanalclubaz.com; $$

OLD TOWN TORTILLA FACTORY

Built in a 75-year-old adobe home, Old Town Tortilla Factory cooks up fresh tortillas in the heart of Scottsdale’s arts district. Their menu offers Southwestern cuisine with Mexican flair. Diners can enjoy one of their many specialty mar garitas with the house favorite red chile pork chop in the expansive garden patio during gorgeous Arizona evenings. The gazebo bar offers more than 120 pre mium tequilas as well as wine, beer, and cocktails. Good for an intimate dinner or a crowd. Gluten-free and vegetar ian options available. 6910 E. Main St., Scottsdale; 480.585.4848; www.old towntortillafactory.com; $$-$$$

PRADO

With an ambiance reminiscent of an old-world dining room, Prado is as festive as it is chic. Guests are invited to luxuriate in the majestic views of Camelback Mountain on the outdoor patio while noshing on Spanish-style dishes like the Prado paella with lobster, shrimp, scallops, langostino and chorizo medjool dates wrapped in bacon and stuffed with almond and blue cheese cream. At Omni Scottsdale Resort & Spa at Montelucia, 4949 E. Lincoln Drive, Scottsdale; 480.627.3004; www. montelucia.com; $$$

Seafood CHART HOUSE

With beautiful mountain and lake views, Chart House offers seafood staples like clam chowder, lobster bisque and crab cakes, as well as steaks and seasonal dishes. Enjoy some of the restaurant’s legendary menu items like the Wicked Tuna, Mac Nut Mahi, Alaskan king crab, herbcrusted prime rib, and the irresistible hot chocolate lava cake with Godiva liqueur. Happy hour Sunday through Friday, 4 to 6 p.m. 7255 E. McCormick Pkwy., Scottsdale; 480.951.2550; www.chart-house.com; $$$-$$$$

EDDIE V’S PRIME SEAFOOD

Eddie V’s is known for superb seafood, delicious steaks, upscale atmosphere and a lively cocktail lounge. Diners can enjoy fresh oysters, a shellfish tower, lobster tacos, crab cakes and premium hand-cut steaks. Seafood entrees include sea bass, scallops, salmon and lobster. A wide selection of curated cocktails complement the expertly prepared entrees. Happy hour Sunday through Thursday from 4 to 6:30 p.m. At Scottsdale Quarter, 15323 N. Scottsdale Road, Scottsdale; 480.730.4800; www. eddiev.com; $$$-$$$$

KOI POKE

Fans of Koi rave about the fresh “boat to bowl” fish and eight unique sauces used to customize poke bowls here. Meals can be as simple as desired or as deca dent as adding lobster and Champagne butter as toppings. There’s also a wide selection of beer, sake and wine to add on to any meal. Pick up a bottle of local Rad Juice or try the Hawaiian snow ice for a sweet treat. Two Scottsdale loca tions: DC Ranch and Gainey Village. www.koipoke.com; $$

MASTRO’S OCEAN CLUB

The Mastro’s family of restaurants is a favorite for fine steak and sea food dining with impeccable service. Notable menu standouts include the lobster cocktail, bone-in filet mignon, and many of savory sides includ ing the garlic mashed potatoes. The famous two-foot seafood tower served “smoking” with dry ice also serves as a succulent spectacle. Complete the dining experience with a bottle of wine from the broad list or order the restaurant’s infamous dry-ice martini. Live entertainment nightly in the lounge, which opens at 5 p.m. daily. 15045 N. Kierland Blvd., Scottsdale; 480.443.8555; www.mas trosrestaurants.com; $$$$

THE MONTAUK

This seaside-themed bungalow is the perfect Old Town Scottsdale setting for seersucker pants and boat shoes. Aside from the expected warm and cold lobster rolls, the menu also fea tures lighter options like cauliflower rice and tuna tartare guacamole. The beachy patio and dining room is often host to lively groups, especially during weekend brunch, which is known for tableside mimosas. 4360 N. Scottsdale Road, Scottsdale; 480.994.1888; www.themontaukaz.com; $$

Steakhouse

BOURBON & BONES CHOPHOUSE AND BAR

A modern and upscale steakhouse located in the heart of Old Town

Scottsdale, Bourbon & Bones special izes in top-quality, wet- and dry-aged steaks and fresh seafood. As suggest ed by the restaurant’s name, the bar is stocked with more than 75 high-end bourbons. The interior consists of stud ded leather and crystal lighting, perfect for an intimate evening. Enjoy the slow-roasted prime rib dinner special every Sunday and Monday. Happy hour in the bar Monday through Friday from 4 to 6 p.m. 4200 N. Scottsdale Road, Scottsdale; 480.629.4922; www.bour bonandbonesaz.com; $$$

CHOLLA PRIME STEAKHOUSE & LOUNGE

Cholla is the fine dining choice at Casino Arizona, offering an intimate retreat from the gaming floor. The menu features steakhouse classics such as filet mignon and rib-eye steak and specialties like elk tenderloin and vegetarian risotto. Appetizers include salads, soups, and shareables like crispy calamari. Wines are offered by the glass, as well as in half and full bottles. Closed Monday and Tuesday. At Casino Arizona, 524 N. 92nd St., Scottsdale; 480.850.7736; www.casi noarizona.com; $$$

FLEMING’S PRIME STEAKHOUSE & WINE BAR

Fleming’s is a nationally renowned steakhouse that serves exceptional USDA prime and certified Angus beef. Starters include shrimp cocktail, lobster bisque and crab cakes, while favorite sides range from Fleming’s Potatoes with cheddar and Monterey Jack cheeses and jalapeno to chipotle ched dar mac and cheese. End the meal with chocolate lava cake, classic New York cheesecake, or chocolate butter cake. Private dining rooms available. Two Scottsdale locations: DC Ranch and on the corner of Scottsdale Road and Lincoln Drive; www.flemingssteak house.com; $$$-$$$$

J&G STEAKHOUSE

Located inside The Phoenician, J&G Steakhouse offers stunning views, craft cocktails, fine wines, and deli cious steak and seafood entrees including roasted Icelandic cod, sauteed Dover sole, filet mignon, and bone-in rib-eye steak. A tasting menu is also available. Open nightly for din ner at 5 p.m. with live entertainment on Friday and Saturday at 7 p.m. 6000 E. Camelback Road, Scottsdale; 480.214.8000; www.jgsteak housescottsdale.com; $$$$

STK STEAKHOUSE

At this newer Old Town Scottsdale establishment, diners can indulge in delicious steaks set to the back

ground music of a dynamic DJ. The famous cuisine and atmosphere can be enjoyed during brunch, lunch and dinner. The menu showcases USDA beef from farms in Iowa and Nebraska, market salads, seafood platters and a plethora of sides. The restaurant was in Forbes’ 100 best steakhouses in America and dubbed “a steakhouse for the stiletto set” by Thrillist. Happy hour Monday through Friday from 3 to 6:30 p.m. includes discounted fare and signature cocktails. 7134 E. Stetson Dr., Scottsdale; 480.581.5171; www. stksteakhouse.com; $$$$-$$$$$$

Wine Bars/Lounges

GRAPEABLES

Grapeables is a neighborhood wine bar in Fountain Hills. Upscale yet comfortable, it offers a changing list of wines available by the glass or bottle, as well as select draft and bottled beer. There is also a fine selection of sandwiches, cheese plates and des serts for guests to enjoy while sipping a small-production boutique wine from around the world. For a more substan tial meal, diners can order from the full menu next door at Arrivederci Cucina Italiana. Stop by the retail shop to take a bottle home. 12645 N. Saguaro Blvd., Fountain Hills; 480.816.5959; www.grapeableswinebar.com; $$

THE LIVING ROOM WINE CAFÉ & LOUNGE

“Love, laugh and lounge” is The Living Room’s motto. The wine lounge con cept focuses on hospitality and good food. Guests can get cozy on plush sofas and seating inside or on the patio and socialize over glasses of wine and an eclectic menu that serves everything from sushi rolls to sliders to bruschetta. Happy hour from 3 to 6 p.m., Monday through Friday; brunch on Saturday and Sunday from 10 a.m. to 2 p.m. Market Street at DC Ranch, 20751 N. Pima Rd.; www.livingroomwinebar.com; $$

THE SCOTCH LIBRARY

Scotch aficionados from far and wide come to the The Scotch Library, home to one of the largest collections of scotch in the Southwest. The library provides both seasoned Scotch drinkers and those new to the golden liquor with more than 300 different whisky labels poured by Scotch Library Ambassadors, who are experts in the areas of single malt and blend whiskies from Scotland. On Fridays at 6 p.m. experience An Evening of Scotches, a tasting and learning event featur ing three selections of Scotch whisky. Advanced reservations required for this weekly event. At The Westin Kierland Resort & Spa, 6902 E. Greenway Pkwy., Scottsdale; 480.624.1202; www.kierlan dresort.com; $$-$$$$

OPEN YOUR HEART GALA

At this eighth annual fundraiser, guests gathered at Hunkapi’s 10-acre farm for an electric cowboy-themed evening featuring craft cocktails, engaging speeches, dinner, a live auction, mechanical bull rides, and games. Funds raised went to support Hunkapi’s services to help adults and children through therapeutic horse programs.

BY COLLEEN KATZ

Julie and Doug Singer

Karen and Doug Clough

Barry and Alexis Enright

Jamie Hammonds and Diana Herrera

Eric and Brittany Butler

Jennifer Drew and Michelle Cheverie

Chandra Stewart and Melissa Blake

Hunter and Brett Sullivan

Daniel and Laura Inacarato

Bill and Stacey Richman

Alfred

Kathy

PHOENIX SUITCASE PARTY

Atlantic Aviation Luxury Hangar set the scene for The Active 20-30 Club of Phoenix’s midcentury-themed party. Attendees enjoyed food and drinks, retro decor, interactive entertainment, gambling, and live music. Proceeds went to local children’s charities.

BY DAVID APEJI

Steve Mitchell and Dana Feld

Matt and Mari Martinez

Michaela Miller and Riley Arter

Tracy Spencer and Chad Neppo

Joe and Megan Affrunti

Sabree Clendenin and Tre Harris

Nico Howard and Geena Grey

Lexie Lazzaro and Hannah Wood

Shelby Hunter and Dana Holt

Gabriela Sauceda and Jose Saucedo

James

Sarkas and

POLO CHAMPIONSHIPS

Bentley Scottsdale’s 11th annual Polo Championships took over WestWorld of Scottsdale for a day of fun in the sun. In addition to multiple action-packed polo matches, the event showcased day clubs, lounges, live music, and fashion shows.

BY BEVERLY SHUMWAY

Nika Gardner and Alice Perepech

Jason and Megan Dill

Jonathon Zodin and Charlene Johnson

Hayden Miller and Olivia Gastalvo

Mary Awotte and David Bracamonte

Ari Wilder and Samantha Field

Michelle Woodfield and Melissa Peacock

Paul Wawryko and Katie Smith

Mark and Lana Summers

Daiann Darwish and Ryan Morgan

Somaya Mika and Ivan Lugo

Jeanette Lee and Mark Burnhan

Shelby Raabe and Char Fuller

Barbara Wandling and Denise Reiser

VINO CON STELLE

Gateway for Cancer Research’s fifth annual gala took place at The Phoenix Theatre Company. In addition to raising funds to support cancer clinical trials, the evening featured rare wines and world-class cuisine by local restaurateur chef Mark Tarbell.

BY BEVERLY SHUMWAY

Richard and Stacie Stephenson

Christine and Jonathon Fischer

Pat Bondurant and Meagan Radigan

Andy and Amy Walters

Joe and Jennifer Vazquez

Pia Toscano

Seth and Kristine Burnett

Matt Iseman and Britton All

Deborah Cox

Trey Morris and Subyn Novelle

CATCH OF THE DAY

Buck & Rider brings fresh seafood, shellfish and more to the Shops at Chauncey Ranch

BY ALISON BAILIN BATZ

In 2015, LGO Hospitality – then bestknown for La Grande Orange, Ingo’s Tasty Diner, and Chelsea’s Kitchen – opened Buck & Rider in Phoenix’s popular Arcadia neighborhood. The restaurant, designed to resemble a cozy yet airy beach house in Australia and inspired by a fisherman’s term for intertwined or mating crabs, made an immediate splash in the desert thanks to the impeccable quality of its seafood, shellfish and USDA-certified meat offerings as well as its buzzy cocktail menu and bar scene.

In recent years, due to popular demand, LGO announced at least two more Buck & Rider locations would be coming, eventually choosing north Phoenix and Gilbert for its new digs.

Now open at the Shops at Chauncey Ranch, the stunning 10,000-square-foot restaurant, designed in the same style as the Arcadia outpost, features a 10-seat sushi bar, two patios – one for dining and a second with fire pits to serve as a cocktail lounge space – and three private rooms in addition to the ample indoor-outdoor main dining room.

All seafood and shellfish on the menu

are flown in daily and sourced directly from small producers around the world that engage in sustainable fishing and oyster farm ing practices. The team timestamps the menu throughout the day to alert guests to the freshest catches. Buck & Rider has its own reserve Certified Angus beef program as well.

There are both a raw bar menu and a standard menu, just like the original loca tion. The raw bar menu boasts seafood platters, half a dozen oyster options, shell fish and even caviar, while the standard menu is divided into several sections: raw bar, shareables, sushi, seafood, and steak.

Standout dishes include the Smoked Trout Dip ($17) with Ducktrap Farms trout, watermelon radish, and saltines; the Baked Yuzu Crab Roll ($18) with blue crab, spicy tuna, serrano peppers, and avocado; Maine Diver Scallops ($42), either grilled or pan seared with choice of side and signature sauce; and the 32-ounce Bone-In Ribeye ($95), which is grain-fed and aged up to 35 days to enhance flavor and tenderness.

At any given time, there are 10 to 12 specialty cocktails on the menu, all priced at $14 and made with freshly squeezed and pressed juices, and homemade syr ups and shrubs. There are also dozens of wines by the glass and bottle, beer, and a reserve list of top-tier spirits, cordials and wines from around the world. This includes a full menu of agave spirits and more than 60 types of whiskey.

Happy hour is offered Monday through Friday from 3 to 7 p.m. and on the week end from open to 7 p.m. The happy hour menu features oysters for $2.25 each, a menu of $10 small plates and discounts on select beer, wine and cocktails. Brunch, which offers a mix of the raw and standard menus as well as seafood-inspired and tra ditional morning favorites, is offered on the weekend until 3 p.m.

Buck & Rider, 7015 E. Mayo Blvd. Phoenix; www.buckandrider.com; 602.346.0110.