Amazing food experience and great service. Chef Chrysa is apparently known for using fresh, seasonal ingredients, locally grown when possible. Her pride in her menu and creativity with those ingredients shines at this little restaurant. 6 of us ate there for the first time on Friday night and every selection was better tan the next. A seasonal salad of nectarines, grilled corn and cheese was amazing. Everyone raved about it. The stuffed squash blossoms were outstanding and crispy. Blossoms rarely stay crispy after preb, but dredging them in Panko was apparently the trick. Delish gnocci as an appetizer met with raves too. Two of our party had the lamb and were blown away--both are seasoned lamb eaters so they know their stuff. 2 had the pasta with crab and fresh lemon--that was the winner of the evening. Bites went round the table and all agreed it was wonderful. We also sampled a steak and braised port short ribs--both up to par with the rest of the impressive menu. The wind list was extensive and our server knowledgeble on it and the menu. Deserts were fab as well. Chocolate cake with cinamon ice cream was really good. I had the pineapple upsidedown care and it was the best I have ever had. our coffee snobs were pleased as well. Good coffee and great expresso. All round a wonderful visit. Will definately go again. A little pricy for everyday, but great for special occasions.
Hidden Gem. Recently relocated to Phoenix area and found Rancho Pinot Grill from a recommendation posted on the internet. Since then have enjoyed several dinners there with friends and business associates. While the atmosphere is not formal, the food is certainly unique and incredible. The wine selection is one of the best in the area.
New American cuisine with a Southwestern twist in a cowboy-cozy atmosphere..
The cowboy shtick--paintings, maps and clocks--is darned near irresistible, as are the vinyl-upholstered, wooden-armed couch and rocker for waiting customers. Chef Chrysa Kaufman's New American food incorporates top-quality eggs and produce, 90 percent of which is organic and locally grown. Try the mesquite-grilled squid salad, and look for Hoffman Farm mesquite-grilled quail, served with soft polenta, Swiss chard and peach chutney. The fruit cobbler and chocolate hazelnut cake are also favorites.
A hidden gem!. I had a really great dining experience at RPG. Jim was a kind and attentive waiter, with great timing. The asparagus, fried egg & prosciutto appetizer was surprisingly light, and gave me a wonderful breakfast idea. I had Alf's Scallops, enjoyed the richness of the bacon, grilled corn sauce. Dessert: strawberry shortcake, served traditionally on a biscuit - delicious! I left with the impression of having a wonderful meal, prepared with quality ingredients, without the stuffiness and without feeling I'd over-indulged. Excellent!
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