Books on warfare and cooking were once one and the same, detailing proper blade techniques, foraging tactics, and how to churn butter with a trebuchet. Taste the legacy of battle chefs of yore with today's Groupon: for $35, you get $70 worth of American fusion cuisine and drinks at Razz's Restaurant and Bar in Scottsdale.
At Razz's Restaurant, head Chef Razz Kamnitzer marries ingredients from his native Venezuela with classical French cooking techniques, creating a menu centered on fine dining with exotic flair. Flames leap theatrically in the open kitchen, interrupting nightly clam-shell puppet shows to sear morsels of mixed seafood headed for bowls of Razz's bouillabaisse, a spicy broth-based assemblage of shrimp, clams, mussels, and fish ($25.95). Red currant and orange sauce cling sweetly to crispy duck legs ($19.95) as they arrive tableside, preceded by appetizing bites of beggars' pouches ($12.95)—flaky filo pastries embracing a mixed medley of seafood, garlic, and red-chili sauce. A carefully pruned wine list blends nourishment with nectar, complementing dishes with glasses of Eisacktaler Kerner '08 ($15/glass) or lightly spiced Vieux Clocher Cote Du Rhone '07 ($10/glass), both possessing well-rounded flavors and strong notes of grape.
Razz's Restaurant and Bar
Chef Erasmo "Razz" Kamnitzer, namesake of Razz's Restaurant and Bar and seventh-generation chef, infuses flavors from his native Venezuela to his eatery's upscale fusion menu. Like all dinner-theater performers, Razz dazzles diners with stovetop pyrotechnics in his open show kitchen, simmering up spicy bouillabaisse full of shellfish and finfish, or ladling chops and fillets with lime sauce, tropical-fruit relish, lingonberry sauce, and other zesty flavors. Guests can pair savory bites with sips from the wine list, with selections available by the glass, bottle, or fluted barrel. Razz's also caters special events such as weddings and holiday parties.