Part of Scottsdale-based Eddie V’s restaurant chain, Roaring Fork follows a Southwest theme in both its decor and cuisine. The dining room's exposed beams, antler chandeliers, Western art, and a lone cow skull over the bar put diners in an Old West mindset as they dig into chef Bryan Hulihee's green chile mac and cheese or the popular "Big Ass" burger with longhorn cheddar, peppered bacon, and seasoned fries (more than 100 are sold each night). The kitchen specializes in wood-fire techniques, open flame grills, and stone hearth ovens—note the chickens roasting in the lobby's river-rock fireplace. The daily happy hour is Roaring Fork's most popular time, when patrons squeeze into the saloon and outdoor patio for $5 drinks, such as the slightly tart huckleberry margarita, and marked down appetizers like the fondue pot lamb chops with butternut squash and chili-pecan bread.
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Congratulations to Mei Lin, winner of Top Chef Season 12.