This was our first time at Bloom and we specifically went for AZ Restaurant Week. I started with the Smoked Salmon, Potato Galette with Chive Crème Fraiche and it was tremendous. The potato was a perfect crunchy base for the smooth salmon and cream and it was topped with slightly wilted mixed greens. My entrée was the Maple Braised Short Ribs with the glazed carrots and horseradish mashed potatoes. The ribs were so tender they probably HAD to serve them boneless because there was no way they were staying on that bone. My partner had the Crispy Half Chicken, sage stuffing, green beans, cranberry and we both agreed it tasted like Thanksgiving dinner. Fantastic experience, great wine list, tasty and approachable entrées. We will be back!