Scottsdale is mostly known as a steak town. FnB, tucked into Craftsman Court since 2009, is the counterargument: Charleen Badman’s vegetable-forward cooking, rewritten weekly around what Arizona farms harvested, and Pavle Milic’s list of nothing but Arizona wine. A James Beard Award and a Michelin Bib Gourmand later, it still feels like a neighborhood bistro.
The braised leeks are the one fixed point on the menu and the dish that explains the rest — humble ingredients, egg yolk, total conviction.
When to go: book ahead, especially January through April; the room is small. Arrive early and wander the courtyard before you sit.