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  • From the minute you are seated you are transported to a culinary experience that changes your life. You learn about the history of the Native American cuisine of the region by a wonderful educated server. My husband and I shared a primary course of Arctic Char cooked perfectly with a seared crust and moist inside. Accompanied with native beans and corn in a wonderful sauce. We then inhaled the lobster cooked three ways. Poached in butter, as part of a salad with a vanilla vinaigrette, and as part of a flan with buttered breadcrumbs. Next was the Lamb tenderloin wrapped in pecans enhanced by a mole sauce and squash accompaniment. The Buffalo tenderloin was perfection offset by a corn purée and smoky mushroom flavor. Native breads were served to round out the flavors. No over the top molecular gastronomy here just chefs who passionately bring you to a land indicative of the region they love. Don't miss this experience in Phoenix!
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