Compliments of the Chef

Compliments of the Chef BY ALISON BAILIN BATZ

FRANCINE

While it is standard practice for restaurants to provide either basic bread (or in the case of most Mexican restaurants, chips and salsa) for the table upon guests being seated, there are a handful of venues across the Valley that go above and beyond, either kicking off or closing out meals with a little something extra, compliments of the chef.

FRANCINE

Some take the basic concept of bread and butter and kick it up a notch. FRANCINE is a prime example, locally sourcing rosemary and sea salt focaccia bread from Mediterra Bakehouse and pairing it with their own proprietary blend of Arbequina Olive Oil from Mill Press. When it arrives at the table, the olive oil—which also happens to be the signature ingredient at the restaurant, used as a substitute for butter whenever possible—is presented in a custom silver vessel and drizzled atop herbs, salt, and pepper, creating an umami flavor profile that complements the bread. 4710 N. Goldwater Blvd., Scottsdale; www.francinerestaurant.com

THE AMERICANO

Celebrity chef Scott Conant also has a little something up his sleeves for guests at The Americano. His update on the classic bread service starts much like FRANCINE’s—in fact, they also source locally from Mediterra Bakehouse. Their bread, however, is paired with scratch-made butter before being smoked with tomato and basil. While literally smoking, a clear cloche is placed over the dish, allowing the flavor notes to impress on the butter over time. The cloche is presented tableside with the bread, and when removed, the visual is a showstopper. 17797 N. Scottsdale Road, Scottsdale; www.theamericanorestaurant.com

OCEAN 44

Opulent Ocean 44 delivers another updated take on bread, complete in a cast iron skillet still steaming from the oven. Its iteration is made in-house daily and tastes like a combination of a crescent roll and croissant with a rich buttery interior, but also perfect flakiness when you pull it apart. Made with ample butter during the baking process, these do not require a stitch of anything on top. Pro tip: save at least one piece to mop up any leftover crème brûlée corn or au gratin potatoes ordered for the table. 4748 N. Goldwater Blvd., Scottsdale; www.ocean44.com

OLIVE + IVY

Olive + Ivy abandons the concept of butter altogether, instead offering a vibrant green pesto made from pine nuts, olive oil, Parmesan cheese, and fresh basil for the table. Though delicious enough to eat with a spoon, it is paired with warm, spongey strips of focaccia made daily by its own bake team. The treat for the table is so well done it is tough not to make it your entire meal. 7135 E. Camelback Road, Scottsdale; www.oliveandivyrestaurant.com 23

GABRIELLA'S CONTEMPORARY AMERICAN CUISINE

BOURBON STEAK

Celebrity chef and Bourbon Steak founder Michael Mina is all about the little details. He nails it on the head with one of the most out-of-the-box surprises for guests who visit his Fairmont Scottsdale Princess eatery. Once seated—usually before even ordering drinks—a trio of fries cooked in duck fat are sent to the table from the kitchen. Each portion offers a different flavor profile: truffle, garlic, and bleu cheese. Oh, but it does not end there. The fries come with three dipping sauces from which to choose: truffle aioli, pickled ketchup, and Frank’s Red Hot aioli. 7575 E. Princess Drive, Scottsdale; www.scottsdaleprincess.com

GABRIELLA’S CONTEMPORARY AMERICAN CUISINE

There is nothing like a perfectly salted potato chip. Well, except for a perfectly salted potato chip with some dip! At Gabriella’s, every meal starts with a delivery of homemade potato chips that will ruin you for store-bought offerings for the rest of your life. The crave-worthy crisps are paired with a house onion dip that is equal parts luscious and creamy. 10155 E. Vía Linda, Scottsdale; www.gabriellasscottsdale.com

EMBER AT WE-KO-PA CASINO RESORT

Each night, Executive Chef Richard Pelz assigns one of his team chefs to use the day’s freshest in-house ingredients to dream up an amuse-bouche for guests that is meant to prepare diners’ tastebuds for the culinary experience to come. What should diners expect? The sky is the limit with these single bite beauties—think compressed pink pineapple with king crab, a squid ink-infused onion, ginger foam, and micro herbs. 10438 N. Fort McDowell Road, Fort McDowell; www.wekopacasinoresort.com

QUIESSENCE

CHRISTOPHER’S AT WRIGLEY MANSION

While chef Christopher Gross offers an amuse-bouche before dinner as well as a surprise selection of chocolates to close out all guest meals, his team goes above and beyond with what is served before any of that. It is a complimentary cocktail! The award-winning chef commissioned a custom cocktail cart for his intimate venue, and each night a team member—sometimes even one of the chefs—rolls it to each table and mixes up the classic cocktail of the night as soon as guests are seated. 2501 E. Telawa Trail, Phoenix; www.wrigleymansion.com

QUIESSENCE

As with Christopher’s, there is often an amuse-bouche served at Quiessence. It is the surprise at the end of the evening that really sets it apart, however. Chef Dustin Christofolo likes for all guests to end the evening on a sweet note, quite literally. So, whether the table orders a formal dessert or not, his team brings his “A Night in Meringue City” to guests at the close of dinner. The bright dish features styled Italian meringues, along with almonds, strawberry meringue sorbet, strawberry coulis, fresh berries, lemon verbena, and macarons. 6106 S. 32nd St., Phoenix; www.qatthefarm.com

TARBELL’S

Chef Mark Tarbell is on a mission to please your palate, so always offers an extra-special amuse-bouche to all diners. It is a bite-sized version of his famed liver souffle, which features Two Wash Ranch chicken liver mousse. It is served with grilled crostini and finished with a flavor-forward citrus vinaigrette. Savory, but not too assertive, the mind-bendingly good bite is a testament to the restaurant’s commitment to challenging the tastes of its guests. 3213 E. Camelback Road, Phoenix; www.tarbells.com