Best Restaurants for Creative Cuisine in Paradise Valley

From the valet to the restaurant and bar staff, the service was impeccable. A wonderful dining menu and drink menu, both executed perfectly. The ambiance is classic fine dining. My wife and I only go there for special occasions, so we aren't regulars, but we were treated as though we were. Really, the only downside is that it is expensive, but worth it for that special occasion.

The food was delicious, the staff was very accommodating, and we were seated outside so it wasn’t noisy at all. The heater outside didn’t work, but the staff attempted to fixed it multiple times. Overall a great time and would recommend. The food was slower to come out so plan accordingly if you are eating with kids like we were. Again did not take away from our experience, just a heads up. The food was worth it.

It was definitely one of the best experiences when it came to fine dining, the staff and chefs have it down to a T , they were all very attentive and provided great conversation to roll with as well. Definitely would come back.

Yet another outstanding menu from Chef Oppold. Corey's service for us was also excellent. He saw to every need we had, and the courses were arriving at a steady and good pace. The oysters had a nice brine with grill flavor and nicely paired with cream cheese and bacon. We enjoyed the whimsical Kettle corn and Winter spice cocktail. The avocado with cucumber sunomono was the show-stealer. Perfect acid and freshness with the masago arare, yuzu aoili and shiso. We could 3 more of this dish! The Lobster agnolotti was perfectly cooked. We loved the leek purée that went with it. The crispy maitake was the show-stopper for the mushroom course, outshining the Parisienne gnocchi. The seabass was a tad overcooked, but salvaged by the corn, polenta and yellow bell pepper purée. As usual the K4 Copper State ranch ribeye from Prescott was very good, perfectly paired with an onion jam and a demi glace. The chocolate ganache dessert was perhaps the least successful. It needed the date jam, coffee and hazelnut for balance. It tasted a bit one-note after a few bites. We have had more interesting desserts from Course. But the final strawberries and cream with a strawberry foam, white chocolate Bavarian and champagne was a wonderful, refreshing finish to the meal. The restaurant was filled over into the courtyard. So the kitchen and front-of-house were pretty busy. But the team managed to hold it all together, working efficiently, and didn't miss a beat. Best of all, Chef Oppold found time to come say hello! So that definitely made the evening.