My husband and I flew in from San Francisco for an extended weekend trip to visit some friends in Scottsdale and Phoenix, and were recommended to try Virtu. I must say I have been to hundreds of restaurants across the globe and have never given a 5-star rating but Virtu is special and worth a 5-star restaurant for their food and service. Their mixtologist, Bobby, prepared wonderful cocktails for our friends and a tasty Moscow Mules in the copper mug for me. We started with grilled octopus | fennel | arugula | lemon chick peas | calabrese chile butter and truffled steak tartare | porcini crema | crispy capers | quail egg | grilled naan bread. Oh la la.. We also ordered the following dishes for main course, and they were perfect.\n*prosciutto wrapped pork rib chop | mustard greens & beans | bacon | crispy leeks | bourbon demi\n*pan seared scallops | butternut squash | bacon & caramelized onion | white chocolate beurre blanc,\n* smoked duck breast | cashew tabouleh | moroccan spiced beech mushrooms | crispy kale | cherry demi and\n*grilled flat iron | roasted garlic broccolini | blistered fresno chiles | purple potato frittes | demi\n \nWe paired the food with two bottles of wines - Baberra from Italy and Malbec from Argentina and they were wonderful. We had a chance to speak with the wine manager, and he was extremely knowledgeable. We hope they would carry a great German Riesling next time.\n \nI cannot wait to come back and try the pan seared branzino | calabrese peperonata | crispy leeks | amaro reduction. It may worth a weekend getaway trip to try this dish.\n \nOur friends and us loved everything about this quaint restaurant, and would definitely come back again.
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