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  • I was staying at the Westin Kierland Resort and had been traveling all day. I just wanted to stay close by so I looked at the various dining options at the resort. I came across their fine dining option deseo downstairs from the lobby. Knowing I'm more comfortable sitting at the bar, I spotted the small bar at the entrance and asked if they served dinner there. She responded that they did but she suggested I might like the other bar even more. She lead me around the corner and there it was.... a chef's table bar! Yea, exciting! I've been to other chef's bar restaurants and have enjoyed watching the kitchen activity but have not experienced much interaction with the staff. This was definitely different. From the minute I was seated, one of the sous chef's engaged me and we chatted (as he had time) the entire time. The chef came by and spoke with me some as well. I loved this. The first thing I spotted in the prep area was a bowl of popcorn. Intrigued I asked what it was used for. He commented that it was used as garnish on their ceviche special. OK, I'll admit, I don't think I've had ceviche very much in my entire life but man, the popcorn tipped the scales. I ordered the diver scallop - albacore tuna ceviche special (with the beloved popcorn) and it was the best. And by the way, chef tosses the popcorn with liquid nitrogen to crisp it up right before serving. I enjoyed the ceviche so much that I chose the diver scallop entree as well. Scallops served with crispy quinoa, carrot puree and fig puree. That was truly an excellent dish. I enjoyed deseo so much that I decided to return two nights later. I had the metropolitan Phoenix/Scottsdale restaurant list from which to choose but I chose to return to deseo. They were all glad to have me back.
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