This restaurant was named after the Apache word for Boynton Canyon, where it's located. Reserve an early table and catch the sunset on the outdoor patio. Even the indoor tables afford a vista, thanks to the floor to ceiling windows that highlight the surrounding red rocks. The view could easily overshadow the cuisine, but Chef David Schmidt brings inventive Southwestern touches to what could easily have been stuffy resort dishes. The limited menu is presented with care and flair. Starters include hamachi with pink grapefruit and charred avocado, artfully placed in a white truffle broth, and a house-cured salmon with a bit of beet, tarragon crème fraiche, and a sprinkling of herb sprouts. An entree of tender buffalo is served with gorgonzola, a pearl onion agrodolce and poached pear. The beef short ribs with potatoes and root vegetables is also a standout. Enjoy the leisurely Sunday brunch buffet and linger over glasses of champagne and sunny Sedona views.