Consistently wonderful meals, an award winning wine list and unparalleled attentive service. Critics say our food is "always intriguing and inspiring." We say it's Chef Vincent's unique blend of classic French recipes with Southwestern ingredients that makes patrons and critics rave.
Nestled within a charming 1930s farmhouse on a former artichoke plantation, Coup Des Tartes entrances guests with meals of American-tinged French and Mediterranean fare culled from organic meats and locally raised vegetables and fruits. Like Charles de Gaulle's album of sensitive acoustic singer-songwriter ballads, the restaurant combines stately Gallic character with disarming intimacy, framing meals of herbed chicken and grass-fed filet mignon with warm, flickering candlelight. Amid the 14-table space's cozy coved ceilings and hardwood floors, guests happily sup upon Moroccan lamb sandwiches or rich, creamy cheese, pairing dinners with beer or wine brought from home. Across the courtyard from Coup Des Tartes, the private Rendez-Vous dining room welcomes guests into a luxurious, yet rustic cocoon of slate tile floor and glowing chandeliers, provisioning feasts and fetes with freshly baked breakfast pastries, catered luncheons, and multicourse dinners.
Phoenix chef Christopher Gross is something of a local legend, having pulled in a James Beard award for his upscale French cooking. At his eponymous Christophers Restaurant, the star chef plates up dishes like a lobster pot pie or wood oven pizza, topped unexpectedly with duck confit, goat cheese and figs. But even amid the sleek, upscale bistro setting with a glass-encased kitchen, he keeps things fun, peppering the menu with playful bites like an excellent burger that’s topped as you wish. At Crush Lounge, next door, the mood is sexier, with loud music, a busy bar and small plates like roasted rabbit salad or a house smoked salmon “BLT” sandwich, each to be paired with the restaurant’s list of over 50 by-the-glass wine choices. Stick around long enough and chef Gross might emerge from the kitchen himself to check in on your table with a handshake and a smile.
Early-rising chefs whisk together a breakfast lover's menu, served amid chicken-themed décor in the burgundy dining room or alfresco on the outdoor patio. A Meggsican three-egg omelet ($8.50) adds international flair to morning meals, and the fluffy casing and lobster-rich core of the laguna beach omelet ($9.25) scrumptiously awakens tongues from nightmares about pronouncing five-syllable words. Diners can satisfy doughy hankerings by noshing on six varieties of pancake ($5.50–$6.95) or the quadrilateral impressions of a belgian waffle crowned with berries and cream, cinnamon apples, or bananas and walnuts ($6.95). Lemon-infused ground sirloin, cracked pepper, and mozzarella top the house burger's exclusive ingredients list ($9.50), and a spread of sandwiches ($6.95–$8.95) trounce four city blocks of hunger when lined up end to end.
At Barrelhouse American Kitchen & Cocktails, the Chef uses only fresh, local ingredients in his recipes. Perhaps that fact is best evidenced by the restaurant's farm-to-table salad—a dish that features ingredients from different local farms every week. Sandwiches and entrees join the menu under a similar organic theme, and more than 15 craft beers anchor a spirits selection that also includes wine and modern twists on classic cocktails.