The Phoenician's star restaurant upholds its ace-chef track record with Bradford Thompson. This isn't Thompson's first stint at Mary Elaine's; he worked at this formal dining room six years ago, under Alessandro Stratta (now at Las Vegas's Renoir). After a few years with chef Daniel Boulud at New York City's Daniel and Café Boulud, Thompson is back, cooking bold, contemporary French cuisine: John Dory with sherry-chicken jus and salsify; garlic-and-herb-crusted rack of lamb with Swiss chard tart. Both his mentors would approve (The Phoenician, 6000 E. Camelback Rd.; 480-423-2530).