This is my favorite restaurant in the Phoenix area. There, I wrote it...and I am sticking to it. First off -- fresh local, sustainable, organic are not just words on the menu and the website. Now, in places like San Francisco and NYC, this would be nothing notable, but in the desert, it is truly something hard to find. Aside from the practical, in the land of Fox Restaurants (True aside) and the big box store at the strip mall, there really appears to be little demand for a small, local restaurant on a farm. It's time to make new demands! It's time to say no to the next Zinburgergeist and try that little corner place run by your neighbor...but I digress. 

We enjoyed the Farmer's Feast and it was worth every penny of the $65/person. First, the house cured meats, including the head cheese, were amazing. Second, how often do you get a chef's menu where each person's plate is different? Not often. Ultimately we each tried 10 different items. And each item, was amazing. I would come back for the pasta alone, let along the perfectly cooked scallops, and melt in your mouth sliced fillet. 

The service was ideal. If you want to eat in 60 minutes, don't come here, but if you want to enjoy in evening of great food, do come here. I noted to the waiter that the previous night they had sturgeon -- something I haven't seen on a menu since N. California. I commented on how unique it is, etc...Of course, it was not available on the night I was there...or was it? When it came to our fish course, the waiter brought out sturgeon for me. The restaurant didn't have enough to have it on the menu, but the waiter clearly put in a special request on my behalf and made the effort to make a diner happy. 

Maybe if I offer to work on the farm I can eat for free...