- claree Oct 4, 2005 02:57 PM
We're going to VU at the Hyatt Regency in Scottsdale Sat. night. any must-haves or other advice? TIA
Fast forward, a year later in case anyone is still interested. Vu has undergone lots of changes - a new swank decor (chocoates, oranges, mahagony) and new chef (just 3 months old), Brian Lewis (Bix-SF, Four Seasons-NY). This was probably the last place I'd think of when recommending a tasting menu, but this was truly divine in taste and presentation.
On our recent visit, our 6-party table decided on the Chef's Vu - which, by the way, is a blind tasting so to speak. If you want a real flavor of Brian's style, I'd highly recommend this route.
Stand-outs from our 12-course splurge:
Chiogga Beets with Osetra caviar brioche (!!!), sorrel, and Mandarin yogurt
Kurabuta Pork Belly with quince, pickled chantrelles, and agave nectar
Madeira glazed black cod, porcini confit, five spiced celery, oak aged soy (everyone seems to have black cod these days - just another wonderful execution of the fish)
Jamison Farms Lamb with apricot and white beans (simple but one of my favorites)
Niman Ranch Beef Short Ribs with a finely minced layer of Shropshire blue, walnut and coffee (another favorite)
Chocolate donut holes with a side chocolate creme brulee topped with a layer of peanut butter creme and toffee bits (I think I had 2 dishes)
Vu is definitely worth a trip to the Hyatt in Scottsdale.
The Chef's Vu is actually a 6 course tasting menu - we were just gluttons :) And, yes, you can choose to have wines paired with each course. A 6 course tasting will run you $80 and with wine pairings is $120. I think very reasonable for the quality of food.
Regular menu runs $12.-15. for starters and $30.-35. for a main entree. Vegetarian menu is also available.
HIGHLY RECOMMEND Vu with Chef Brian Lewis...I rate this as one of the top restaurants in town right now. He offers two tasting menus; the Chef's Vu (some of the dishes described above} and the Garden Vu (vegetarian option). He uses many small purveyors and once our local farms start harvesting their current crop then he will feature many local farms (crooked sky, McClendon Farms and Duncan Farms). He has a stellar resume that includes working with John-Louis Palladin, Marco Pierre White, Bix in SF, Village Pub(Bay Area), Oceana (NY with Cornelius Gallagher and Christopher Lee both "Best New Chef" Food and Wine Magazine) and he was the opening Chef at Greene House. Some other dishes not to miss; Heirloom Tomatoes, Hawaiian Yellofin Tuna, Loup de Mer en Croute, Line Caught John Dory, and the La Ratte Potato Cannelloni. This is a welcome development in the Phoenix fine dining scene.