Vincent is a sui generis product of Phoenix. The chef—he goes by one name—is classically trained, but in his early years in the Valley began to explore southwestern ingredients. The menu is largely French traditional, but there are wonderful surprises in the starters, like a must-try duck tamale or the Anaheim chili stuffed with mushrooms and lobster. He’s got an attached casual cafe, Vincent Market Bistro, and on Saturday mornings in winter hosts an open-air French market, serving exquisite omelets and all manner of other fare, perfect if you’re looking for a fun alternative to a stuffy brunch.