Twenty-three years. That's how long Chrysa Robertson's Rancho Pinot restaurant has been open, making it one of Arizona's longest-running restaurants. Robertson was raised in Arizona and trained under Carol Steele — in fact, she was one of C. Steele & Co.'s first and longest employees — but then left the state to work with top chefs such as Nancy Silverton and Mark Peel at Campanile and Hiro Sone at Terra in Napa Valley.
She came back to the Valley in 1993 to open Rancho Pinot Grill at its original location in Town & Country in Phoenix. It's been years since she moved to the Paradise Valley/Scottsdale border and dropped the "Grill" portion of the name. But the restaurant still remains one of the city's top dining destinations, serving Arizona-inspired food that's as memorable as Robertson herself.
My go-to place for lunch in Phoenix is Noble Eatery. The "Bowl of Love," as I know it. Not sure what they officially call it, but it's that grain, seed, and vegetable situation. The sandwiches are wonderful, too.
My restaurant pet peeve is when servers interrupt you to ask how everything is tasting.
Food should always be delicious and recognizable. I have a hard time with tricky, deconstructed, exploded, foamed, dabbed, doodled, or dusted food that's been manipulated into oblivion. I prefer beautiful, naturally plated food that tastes like what it "is."
My personal mantra in the kitchen is inspect what you expect.
The most memorable meal I've had recently was at Bianco's. Available in late spring, the artichokes from Claudio, the Artichoke Man. Braised and finished in the wood oven with smoked mozzarella fonduta, that special Italian mint, and bread crumbs. A lovely dish after my own heart! And for dessert, Marco's bread dipped in the last of my red wine.