FnB
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.
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.
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