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Restaurant of the Week: Tarbell’s

Since opening its doors in 1994, Tarbell’s has been providing its guests with contemporary dishes, classic comfort food items, and premium wines in an elegant, art-filled atmosphere. The restaurant is a classic staple in the Phoenix dining scene where the owner and chef, Mark Tarbell, has elevated fine dining in the area.  

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After beginning his culinary journey studying in food capitals like Amsterdam and Paris, chef Tarbell went on to win Food Network’s Iron Chef America, and makes frequent appearances serving as a food liaison on the show, Plate & Pour on PBS.

Tarbell brings his passion, curiosity and deep knowledge to his menu, with a goal to provide his guests with, “a moment, a meal and a night to remember.”

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Pan-seared Argentinian sea bass

The restaurant’s fare features a vast array of rotating dishes, with some current musts to try including its seared Ahi tuna, pan-seared Argentinian sea bass, and a wood-fired daube de boeuf. Each dish is sourced from local, sustainable, organic and internationally celebrated seasonal delicacies; and offers vegan and allergy-friendly options. 

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Cool as a Cucumber cocktail

The beverage program at Tarbell’s is dependent on the season. Like its fare, the drink menu also relies on fresh, locally sourced ingredients. The cocktail menu is ever-changing with delightful surprises, and the premium wine is always available year-round. (You can even purchase a bottle in Tarbell’s wine shop.) 

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Guests can expect to have the option to dine indoors or outside on a large patio that extends into the parking lot. Each seating arrangement is properly socially distant from another, and features plexiglass dividers to keep each guest comfortable and safe. 

For more information, visit www.tarbells.com

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