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  • Hands down, FnB is my favorite restaurant in Arizona. This small gem in Old-Town Scottsdale is a unique, classy place with food and service that are nothing short of stellar. Sitting down at the high top bar that encompasses the cooking suite is my favorite place to dine. Being able to engage with chef Charleen Badman and the kitchen staff as they prepare your food is a key element in the dining experience. However, the unforgettable experience begins as soon as you walk in the door. Pavle Milic runs the front of the house and is the most sincere and charming man you will ever meet. His passion for serving and fussing all over patrons gives FnB a unique charm. The interior makes you feel like you're in a street-side cafe in New York. I've been here many times and decided it was finally time to write a review. I remember last year I brought my mom in on Mother's Day and we tried the Braised Leeks with the Fried Egg ($13). We wanted to try a dish that was different than something else we would normally order, and this hit the spot. No wonder it was listed as one of the 10 Best Restaurant Dishes of 2010 by Food & Wine. This was an amazing dish, and something only Charleen could come up with. I love her dynamic approach to taking the "ugly" vegetables and turning them into delicious food. Pavle features an exclusive Arizona wine list, and rightly so. Arizona wines have much to offer and Pavle is a strong supporter of Arizona wines. I am a huge fan of Sam Pillsbury's wines, and always happy to have a glass of the Diva or Roan Red ($13) at FnB. Pavle also does cocktails right. The Sundowner - Aperol and bubbly ($9) is done perfectly, reminding me of my trip to Italy. For a special after-dinner drink, the Chartreuse VEP ($16) is an exquisite beverage and worth the splurge. Pavle, his wife Emily, Charleen and the whole staff are one of the main reasons I go back. Their friendship that was built through this little restaurant is very valuable. The food is innovative and takes simple food and does it in ways that you wouldn't have thought. One final note, working in the foodservice industry, I absolutely love the late night food that is available on Saturday nights from 10-midnight. The vibe changes and it's a hangout where you can grab a great dish (chilaquiles!) and a cold local beer.
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