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  • Crudo is two completely different concepts depending on when you go but the cooking is top-notch no matter when. The food is lovingly made in a tiny kitchen in a hair salon (yes, hair salon) by two experienced and talented chefs - Cullen and Brandon. No sous chefs, no line cooks - these two former exec chefs do it all - from french toast in the morning to salads and sandwiches to lunch to the some of the most sophisticated food I've ever had in the US in the evening. The gift shop setting is a bit unusual but the customer benefits in a huge way. By not being beholden to investors and sky high Old Town Scottsdale rent, the chefs are able to deliver 6-star food that they're truly passionate about at super reasonable prices for dinner. There is a serious lack of creativity and daring in most of the Valley but not at Crudo where it's done with sophistication. Crudo can be described as new-style sashimi - raw fish dressed lightly with some kind of oil and acid and garnished with tasty herbs, fruit or even black truffle shavings - giving the diner a delightful spectrum of flavors and textures. One of my favorites so far is albacore topped with crunchy strips of tart apple, intensely flavored black garlic and black truffle. The freshness and quality of their raw fish surpasses most sushi restaurants in the Valley. I loved the madai red snapper they sourced in an auction from the best seafood market in the world - Tokyo's Tsukiji Fish Market. The fish changes weekly depending on the auction. Crudo is all about cooking in the season and local ingredients. I love the salad bar at lunch and seasonal vegetable crudo at dinner both using top notch produce from Maya's Farm. Personally I find salad bars in most places boring but here you find delicious atypical vegetables like crunchy purslane, sea beans, ramps and fennel fronds, which I had to fight other people for at NYC's Union Sq Farmers' Market. Crudo is one of the most exciting restaurants in the Valley right now and at $30 for 3 savory courses, I plan to be there at least once a week.
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