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  • Sunday Brunch is off the hook, it's a Foodies Emporium. Why? The Chef De Cuisine, Brian Peterson. The guy just won't sit still. That's why. Every week these folks create 5 small Plate items, each one so unique, a truly diverse set of flavors. They are all you can eat, and when ordered come from his kitchen direct to your table. His carving station has featured Filet Mignon, Prime Rib Cap, Iberico Pork, Wild Boar, NY Strip, Veal Rib Roast, the list goes on. Think you have this figured out? Wrong. Each week, everything is turned upside down. Start over. What's fresh, What's local, What's Stylin? Bang. That's what you're having. Every Sunday is unique and equally stellar. Add an eatable changing food display that has featured, foie gras, king crab, beef carpaccio, crab claws, lobster, smoked duck breast, pork belly, caviar, etc. It gets better. Throw in a service team, which will make your head spin. You will believe you have arrived at your "life style of the rich and famous" alternate reality, if just for a few hours. When you see the price tag, you won't believe a word I say, especially when compared to some very pricey brunch options in Phoenix/Scottsdale. Call ahead Saturday for the menu and ask what's on the carving station, if you are a foodie, or not this is addictive. I'm practically sitting in the parking lot on Saturday.
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