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  • This was our first visit to Cartwright's---during Restaurant Week---such a great incentive to try out new places! DH started off with the burrata, heirloom tomato and honey vinagrette and I had the red chili elk meatballs. DH loved his dish, and I really enjoyed mine, though it was just on the edge of too spicy. For our entree, DH had the filet and I had the scallops. DH said his filet was the best he'd had in AZ and one of the best ever. Perfectly cooked, seasoned, tender...lots of flavor. My scallops were equally delicious, but sadly, the entree was kind of an overall let-down. The scallops had not been properly cleaned so every flavorful bite also included grit grinding between my teeth. The tamale corn cakes were hard and crunchy---certainly, they had to be sawed with a knife, not a fork and were not the tasty masa I expected. For endings, DH had an incredible creme brulee and I had the ooey gooey carrot cake. Both were fabulous! We will totally be back, but I will probably stick to the steak, which seems more a Cartwright's thing than seafood. I will mention our server---I think her name was Mary Alice-Ann? I am sorry I don't remember---she provided some of the best service we have experienced in the Valley.Warm, polished, professional and seemed to enjoy her job.
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