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  • We had a superb meal last night at a fairly new Scottsdale restaurant. The restaurant is POSH and chef/owner is Joshua Hebert. Interesting concept - he call's it Improvisational Cuisine. They give you a list of the main course ingredients - meats, poultry, and fish - they're working with that night and you choose the ones you don't want. Also choose how you like your meat done (from Rare to Well done), likewise for fish, indicate if raw meat is OK, likewise for fish, and write down any general dislikes or allergies, and choose anywhere from a 5-7 course dinner. They vary portion size so that regardless of number of courses ordered you get approximately the same amount of food. Either with or without wine pairings. Each person gets a different meal, though some get an identical course. We all got the same cheese plate before desert. We also all got the same appetizer. The courses are very small but absolutely first rate. The one that blew me away was the panna cotta of sea urchin (uni) as an appetizer. It was spectacular. All three of us ordered the seven course meal and of the twenty-one plates we received sixteen were different from each other. Three of the twenty-one could have been better: the cream of rutabaga and fennel soup wasn't hot, but tasted wonderful; the braised pork belly was, in my opinion, a little too salty; and the half of a quail stuffed with sausage was slightly over cooked, but overall they really pulled it off.The wine pairings were perfect throughout. Cost for seven course without wines is $75, $135 with the seven flights of wine.
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