Chef Angelo Sosa’s first foray into the Arizona dining scene is at the JW Marriott Desert Ridge Resort & Spa in North Phoenix. Dishes are comprised of a mix of Southwestern cuisine, heirloom ingredients, and what Sosa learned from his aunt. The unctuous purple yam is rich and thick, full of queso and mole, while the chicken guisado is a warm, nostalgic stew with salty pops of castelvetrano olives. Save space for the vanilla flan and its tequila caramel, covered in a feathery mound of manchego. 

Toro may mention the word ‘Latin’ in its name, but it fails to also include the Japanese and Chinese-Peruvian influences that also figure into its menu. Chef Richard Sandoval’s establishment at the Fairmont Scottsdale Princess Resort includes a menu that caters to a variety of tastes, whether in search for sushi, ceviche, or a tomahawk steak carved tableside. Find interesting touches like fried sweet plantains with plum glaze as a side dish, or the lobster fried rice that includes chorizo. Don’t forget the “Rum Bar” part of the name either —Toro offers a serious selection of rums to drink neat or in cocktails.

With stunning views and a gorgeous patio, Talavera at the Four Season Scottsdale sets the bar high from the moment customers walk through the doors and past paintings of Frida Kahlo. The restaurant is a twist on the standard resort steakhouse, adding Spanish flavors alongside bone-in ribeye. The kombu-cured tuna with pickled strawberry is a lovely, light starter, as is the pulpo clasico. The house paella shouldn’t be missed, brimming with seafood and pork belly, as is the cinnamon churro to finish off the meal 

On the outside, The Phoenician’s J&G Steakhouse could be couched as just another hotel steakhouse, which would do both the restaurant and its chef a disservice. J&G’s namesake, Jean-Georges Vongerichten, has left his mark on the French-leaning menu, while executive chef Jacques Qualin has continued to execute the offerings flawlessly. Yes, the steaks are excellent. But so are the fresh seafood, rich sides, and those black truffle cheese fritters. 

Situated at the bottom of The Senna House hotel, part of Hilton’s Curio Collection, Cala is the collaborative brainchild of local celebrity Chef Beau MacMillan and Executive Chef Peter McQuaid. With dozens of plants hanging off the ceiling and soft macrame pieces on the walls, the modern vibe pairs beautifully with the Mediterranean-influenced cuisine. Dive into the Peruvian scallop crudo that effortlessly mixes juicy passionfruit with smoky chopped peanut sauce before ordering the harissa-glazed salmon with a sweet and creamy corn puree. 

One of the most acclaimed restaurants in the Valley, Kai is a beautiful celebration of native Arizona cuisine. The restaurant is part of the Sheraton Grand Wild Horse Pass Resort, which sits on the reservation land of the Gila River Indian Community, a combination of the Pima and Maricopa tribes. It’s the heritage of these tribes that influence the meal, laid out as a story on individually painted menus. Local ingredients, like tepary beans and Saguaro blossoms, are woven through the dishes; even a simple fry bread called wamichta is full of flavor and elegance.