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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 Maine lobster parfait layered with sweet corn panna cotta and sevruga caviar. Chef Mel Mecinas offers some fun touches within the sophisticated service, such as tableside preparation of appetizers to dessert, an offering of "his" and "her" steak knives, and a complimentary cheese tasting of each evening's special dessert selection. Drinks are just as noteworthy, with an international wine list, premium Russian vodka, Mexican tequila, and Asian- and Italian-theme martinis. Try the cheesy caprese cocktail (Patron Silver tequila, heirloom tomato water, fresh basil, cherry tomato, and a fresh mozzarella skewer)---it’s a wonderful partner to buttery Australian Wagyu or a bone-in filet of Arizona grass-fed Prime with chayote squash-chorizo hash.