Open late Fri.-Sat.
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THIS RESTAURANT IS CLOSED Tavern Restaurant Review: Chef Rob Toll is highly talented (he originally partnered with Scottsdale culinary legend Peter Kasperski) but this venture is more hit and miss. The environs are clever-chic, with Craftsman-style décor, and it’s got the good grapes, too, featuring some 600 wines drawn from an all-U.S. group. Yet the menu of all-American classics is a bit timid, with the expected fresh fish, grilled steaks, pasta, salads and sandwiches. Focus on the daily blackboard specials, where Toll often uses fresh, local ingredients for plates like bourbon-Arizona-honey-glazed baby-back ribs; and pan-fried, potato-crusted Walleye pike.