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Kai Restaurant Review: Subdued, elegant Kai showcases the cooking of chef de cuisine Joshua Johnson. His menu incorporates local ingredients, many of them grown or produced on the surrounding Indian reservation, transformed via French technique to create food that's both appealing to chile-weaned locals and accessible to tourists. “Sous Vide Roots, Asparagus & Exotic Mushrooms in their Soil” makes a magical salad, with its heirloom tomatoes, cabrales cheese marbles, micro snips, candied local pecans, young beets, macerated mushrooms, coquito lemon grass foam and aged sherry hazelnut mist, while the lobster dégustation is pure hedonism, bringing butter-braised tail, avocado mousse, teardrop salsa and lobster coral, lobster knuckles in sweet corn panna cotta, and lobster cobbler crafted with mesquite meal and burnt Irish porter cheese. The menu changes with the seasons, but one reliable favorite is grilled tenderloin of Tribal buffalo atop smoked corn purée, cholla buds, merguez and Scarlet Runner bean chili finished with saguaro blossom syrup. The don't-miss dessert is mini traditional fry bread puffs coated in 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.