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Talavera Restaurant Review: The views of the high Sonoran desert are breathtaking while the menu engages diners with prime meat, poultry and game from boutique purveyors, plus fresh seafood and specialty dishes like poached Forelle pear with goat cheese, beets, kale and spiced pecans, or a 20-ounce prime bone-in rib-eye smothered in bordelaise and bone marrow butter. Chef Mel Mecinas offers some fun touches within the sophisticated service, such as tableside preparation of appetizers to dessert, and an offering of "his" and "her" steak knives. Drinks are just as noteworthy, with an international wine list, premium Russian vodka, Mexican tequila, and Asian- and Italian-theme martinis. For a true indulgence, try the six-course wine-paired tasting menu, with dishes selected by the chef.