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  • The food was certainly good. I really like the South meets Southwest concept. The dining room and bar are pretty small, so the atmosphere is lively even if there are only a few tables occupied and a few guests at the bar. I think its a really good idea to offer most dishes in a small or standard size - perfect for sharing and portion control. The service is still a work in progress, I believe. Its a new restaurant, so its still getting into the swing of things. We saw Chef Stephen Jones working in the kitchen and I thought that it was cool that he was there personally overseeing the kitchen. We tried the highly recommended Kentucky Fried Quail and the Tater-tots. The quail was delicious! But all of the accompaniment were a little bland I thought. Overall the food was innovative and delicious- but somehow a little less than what I expected from "one of the best new restaurants in Phoenix."
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