Chef Charleen Badman's vegetable-forward restaurant on Stetson Drive has been one of the country's most consistently celebrated Southwestern kitchens since it opened in 2009. The menu changes constantly and leans heavily on Arizona-grown produce — wild greens, roasted local squash, slow-braised short ribs over polenta — paired with a list of Arizona wines (the room sources almost exclusively from in-state producers).
Reservations are essential and the dining room is small. Set the budget at around $80 a head with wine, which is more reasonable than most kitchens at this level. James Beard award winner several times over.