I have been to Quiessence pre and post Chef Dustin Christofolo taking over as chef and have been very impressed with the new look of the inside and outside of the property as well as the new menu items that I have been seeing. I came with a group and we reserved the Private Dining Room in the middle of the restaurant. I love sitting in this area when not there for a date night. Date nights, I prefer The Brick Oven Table.
Anyways, we started the meal with The Artisan Bread and Fromage Board. It is a beautifully arranged board with chutneys and local cheeses. We also tried the Chickpea and beet fritters. I loved the garlic aiolo on the plate.
There was a Sweet Potato Soup on the menu that I had to try, and glad that I did. Smoked Bacon, Apple Relish, Goat Cheese and then they delicately poured the soup around in front of you at the table.
I have heard Chef Christofolo is known for his hand made pastas, so had to try a dish. The Pork Belly Cappaletti was so tender and the sauce was divine.
My entree of choice was the Pork Chop. Massive in size, I was worried I wouldn't finish. The squash puree underneath complimented the dish well, and I loved the addition of pistachios on top.
We finished the meal with a few desserts. The chocolate walnut pie is a MUST if it's still on the menu when you go. We also had the seasonal sorbet. Ours was made with kumquats, an interesting fruit to try. Both were delicious.
Overall, I would say Quiessence was an A+ in my book of Arizona fine dining. The service was spot on and the atmosphere was great. I would definitely go back for a date night or with friends again.