Like amphibious vehicles and typewriters with Internet access, fusion cuisine combines the best of both worlds. Delve into the harmonious matrimony of flavors with today's Groupon: for $30, you get $60 worth of upscale French-Southwestern fusion cuisine at Vincent on Camelback.
Vincent on Camelback—a James Beard semifinalist for Outstanding Restaurant in 2011—operates under the keen taste buds of Vincent Guerithault, who wields decades of experience, the classical techniques he developed while residing in France, and his knowledge of Southwestern ingredients. Vincent's menu fuses two distinct lands and, much like the weight of Monopoly money, changes daily. Past comestibles include the roasted rack of lamb slathered in traditional thyme, rosemary, and garlic with a spicy pepper jelly ($35) and boneless beef short ribs glazed with Arizona honey ($30). Vincent's chefs and wait staff can employ their culinary improvisation skills to accommodate diners' dietary restrictions.
Vincent on Camelback's wine list showcases more than 800 selections and doubles as a veritable time capsule for enology, proffering fermented creations that span vintages, regions, and varietals. Customers may raise a glass of Bacchanalian elixir ($7+) and toast their surroundings, which feature an eclectic mix of stone façades, exposed ceiling beams, and French-style chairs.