Cowboy Ciao - Scottsdale

I want to cover a lot of restaurants on this little blog because I am known to frequent a lot of restaurants. But the truth of the matter is that if I had to pick just three or four restaurants to go to for the rest of my life I could easily do it. Castelli's in Palm Desert, The Ritz in Newport Beach, and San Pietro in Manhattan - I assure you I would be just fine ... But frankly, the list would be enhanced a great deal if we could also add my very favorite restaurant in the Valley of the Sun, Cowboy Ciao in Old Town Scottsdale. Keep in mind, I am just getting acclimated to Scottsdale and still have dozens of restaurants to try in the years to come (okay, it won't really take me years). But Joleen and I found Cowboy Ciao five or six visits to Phoenix ago and have not had a trip without a jaunt there since.It would be difficult to describe the "theme" of this southwest extravaganza. It is modern, it is creative, but it is also like something you have never been to, and we have all been to "modern creative southwest". The best thing I can do is encourage you to try it on your own.I have enjoyed a different type of meatball for an appetizer each time I have been there until last night (past experiences have included wild boar meatballs as well as lamb curry) ... I went with a Duck Confit Chile Relleno last night, and you can see why I got my money's worth.

It would be wrong to come here and not enjoy one of their signatures dishes, the Stetson Salad. The thing most perplexing about this little mixed diddy is that what you see here href="https://davidbahnsen.wpengine.com/wp-content/uploads/2013/02/20130219-113017.jpg">The roasted pumpkin seeds with the light tomatoes and salmon (amongst other secret love) makes this chopped salad an absolute surprise.I didn't fall in love with it, but to give you an idea of the chef creativity, we also tried the cornnut-coated scallops.

One of the most enjoyable main courses I have ever had was the pastrami-style smoked short ribs prepared in a three-day brine with a ginger/brown sugar/paprika rub. The meat was positively juicy, the flavors unquenchable, and the blend of tastes positively perfect.

I will also say for you winos that the wine list is legendary, and for you sweet tooths, the full-time pastry chef is world renowned, and any place with duck fat ice cream is probably a place you want to have dessert at. Come to Cowboy Ciao. This is a hall of fame spot.