Cowboy Ciao
Chef Peter Kasperski gets credit not only for overseeing excellent cooking, but also for having a sense of humor. He’s the mastermind behind several Scottsdale restaurants—See Saw’s Japanese tapas, Digestif’s fresh pasta, whole-roasted fish, and yes, an array of digestifs—but this place is his most accomplished. The décor combines everything from stucco, iron, and wood to gold leaf, jewel-tone walls, and angel murals, and the menu is just as eclectic. Try the mushroom stir-fry (cremini, button, and oyster mushrooms in an ancho cream sauce over polenta) or the espresso-rubbed filet mignon.
Tip: Reservations in season (January to April) are a must.
Last updated lastArticle = and lastAward =
Sign up for the Dish, our free twice-weekly newsletter, for more great recipes, pairings and tips!
MARKETPLACE
