Restaurant of the Week: Persepshen

Embracing the allure of simplicity and paying tribute to our region’s diverse tapestry of flavors, Persepshen in Uptown Phoenix invites guests to embark on a delightful culinary venture through the local tastes and ingredients that define our community. 

Co-owned by Executive Chef Jason Dwight and his wife, Executive Pastry Chef Katherine Dwight, Persepshen in Uptown Phoenix is an elevated farm-to-table experience that focuses on creating food with love and served with pride. Each ingredient is sourced with care, ensuring the flavors burst with authenticity and wholesome goodness. The couple aims to create a welcoming ambiance reminiscent of home, where laughter and good food are shared.


Persepshen offers a bright and warm atmosphere, with a unique Palladian-style window arch drenching the space in light. Exposed brick, black accents and vintage pieces adorn the restaurant, in addition to a plethora of plants engulfing each nook. At the focal point of Persepshen is a pine communal table with a sprawling skeleton tree suspended over the space with hammered copper light fixtures dangling from each bare limb. The tree, in addition to the tables and fixtures, was made with reclaimed wood slabs the owner himself cut down in the desert. 

With a commitment to supporting local farmers and producers, every dish is a celebration of Arizona’s natural bounty. From plump, sun-kissed tomatoes from McClendon’s Select (Peoria) to tender, handpicked greens from Blue Sky Farms (Litchfield Park), Persepshen ensures each ingredient is sourced locally, sustainably and organically. 

Charcuterie board

The restaurant’s menu is a labor of love, with everything made from scratch, from the condiments and bread to Campari and gelato. Though the offerings change every Friday, there are a few plates that have a secure home, including the charcuterie board, featuring cured salami, a trio of pickled vegetables, jam, mustarda and lavosh; duck à l’orange, a crispy roasted half-duck with caramelized orange reduction, fingerling potatoes, green onion and red wine vinaigrette; and the local-favorite, pan-seared gnocchi with parmigiano reggiano Sherry cream, roasted sweet potato, confit shallot, kale and crispy sweet onions. 

The beverage selection at Persepshen is also seasonally inspired, with current offerings including Mexican Candy with Carreño Mezcal, freshly pressed watermelon, lemon, basil shrub and scratch tamarind; Cascara Cherry Crush with rotating local vodkas, lemon, cascara, Luxardo cherry syrup, house vermouth and prosecco; and Sonoran Rose with rosé, house vermouth, lemon, apricot preserves, lavender bitters, bubbles and meringue. Additionally, bottles of whites, reds, bubbles and cervezas are also available. 

Mexican Candy

To end the evening on a delightful note, guests can savor an assortment of sweet treats co-crafted by both owners. Seasonal sweets include apricot cobbler with vanilla bean gelato, apricot preserves and oat-walnut crumble, or the bourbon-braised peaches with juicy fruit from Schnepf Farms, brown sugar-bourbon gelato and oat-walnut crumble. Other delectable items like the chocolate cream pie, cast-iron cookie and overloaded chocolate chip cookie are always on offer, ensuring a sweet and satisfying conclusion to each dining experience.

Persepshen is open Thursday to Sunday from 4:30 to 8:30 p.m., with live music on Sundays. 

For more information, visit

4700 N. Central Ave.
Phoenix, AZ 85012

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