This is about as good as Valley dining gets—fresh and adventurous ingredients, locally sourced, with a devotion to Arizona wines that has opened up palates across the Valley. Chef Charlene Badman has a way of transforming the familiar into the fabulous, allowing each vegetable and fruit to stand up and take a turn in the spotlight. The menu—which changes constantly, depending on what Badman finds—mixes standards like chicken or Brussels sprouts or blueberries or shrimp—with unusual herbs, seasonings, and sauces. It’s not a meat ‘n’ potatoes kind of place. Anyone interested in what one of the state’s best chefs is doing on any particular evening is urged to check it out.