THIS RESTAURANT HAS CHANGED LOCATIONS FnB

THIS RESTAURANT HAS CHANGED LOCATIONS FnB Restaurant Review:

With just 40 seats, dining at FnB can feel like a private party, especially since so many of the guests often know each other, and owner Pavle Milic knows everyone in town. It's a true foodie hangout, from the cozy bar wrapped around the tiny expo kitchen and bantering with chef-partner Charleen Badman, to the nightly open “staff meals” where the kitchen goes off-menu after hours and trots out its favorite eats, including chilaquiles. But what gets everyday folks in the door is the rustic American cooking gussied up in uber-fresh California style. Local farmers have secret handshakes for the best produce, be it purple long beans tossed in ginger sesame dressing under snowflakes of crispy fried shallots, or a casserole of braised leeks with mozzarella and a fried egg. The dishes are simple---roasted chicken and lamb tenderloin, for instance---but the ingredients are prime, and the knowledgeable staff can recite the names of every ranch from which the kitchen sources its products. Start with a Sundowner cocktail, made with Aperol and Gruet sparkling wine garnished with a lemon twist, sip from one of the many Arizona wines offered, then end with a delightful butterscotch pudding sprinkled with grated nutmeg. Honest? You bet. Humble? No way.