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Kai Restaurant Review: Subdued, elegant Kai showcases the cooking of chef de cuisine Joshua Johnson, whose menu incorporates local ingredients, many of which are grown or produced on the surrounding Indian reservation and then transformed, via French technique, into food that's appealing to both locals and tourists. Start with the “From The Garden” salad comprised of whipped celeriac froth, macerated beets, sous-vide potato, heirloom baby carrots, saguaro syrup and Blis 9 Solera finished in cactus powder. The lobster dégustation is pure hedonism, bringing butter-braised tail, smoked avocado mousse and osetra caviar; lobster knuckles with shaved fennel and endive salad in vanilla truffle vinaigrette; and lobster bisque topped with an ancho corn flan and brioche brown butter crumbs. The menu changes with the seasons, but one reliable favorite is grilled tenderloin of Tribal buffalo atop smoked corn purée, cholla buds, merguez and bean chili finished with saguaro blossom syrup. The don't-miss dessert is mini traditional fry bread puffs dusted with Mexican cinnamon sugar with warmed Ibarra chocolate fondue and coffee ice cream. For such complicated dishes, be sure to rely on the French-trained staff for their recommendations from the wine list --- by-the-glass can be the way to go for tempting selections sourced from California to South American to Europe. Decorated with Native American artifacts and floor-to-ceiling windows that overlook mountains and desert, Kai is a good place to bring out-of-towners for a true taste of the Southwest.