Top 10 Places to Dine in Scottsdale in 2027

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How to Choose the Right Spot Based on Your Vibe

Scottsdale’s dining scene isn’t one-size-fits-all, and the magic is in matching the restaurant to your mood. After 25 years in the industry, I’ve learned that the same table can feel perfect one night and flat the next—it’s about context. Here’s how I break it down by experience:

• For a quiet, intimate date where you actually want to hear each other: Skip the loud steakhouses and head to FnB or Uchi. FnB’s small room and soft lighting force conversation, while Uchi’s omakase counter lets you watch the chefs work in near-silence. Both are best for slow, deliberate meals—plan on two hours minimum.

• For a rowdy group celebration or a “let’s blow it out” night: Maple & Ash is your move. The fire-pit tables, the tableside presentations, the sheer volume of the room—it’s designed for high energy. Book the “I Don’t Give a Damn” chef’s tasting menu if you want zero decisions and maximum spectacle. Expect to spend $150–$250 per person with drinks.

• For a casual lunch or a quick, high-quality bite: Andreoli Italian Grocer is unbeatable. You’re in and out in 45 minutes, eating a prosciutto-and-mozzarella panino that rivals any sit-down Italian spot in town. Prices hover around $15–$25 per person, and you can grab a jar of imported olives or a bottle of wine to take home. Chula Seafood is another lunch winner—order the fish tacos or the poke bowl and sit on the patio. Both are counter-service, so no reservations needed.

• For a patio meal that feels like a mini-vacation: Los Olivos in Old Town has been serving Sonoran-style Mexican food since 1946, and its courtyard is pure Scottsdale nostalgia. The margaritas are strong, the enchiladas are drenched in red sauce, and the vibe is unhurried. Elements at Sanctuary Camelback Mountain is the splurge version—perched on a hillside with views of Paradise Valley, it’s where you go for a sunset dinner that stretches into dessert. Budget $80–$150 per person at Elements.

• For a solo meal or a business dinner where you need to impress without being loud: The bar at Uchi is perfect. You can order a few pieces of nigiri, a glass of sake, and be out in an hour—or linger over the chef’s choice. FnB also works for solo dining; the counter seats let you watch the open kitchen, and the staff is trained to read the room. For business, Maple & Ash has private dining rooms that start around $2,000 minimum spend for a group of eight.

The key is knowing what you’re after before you book. Scottsdale restaurants are specialists—they do one vibe exceptionally well. Pick the vibe, then pick the table.

What to Drink: The Scottsdale Cocktail and Wine Scene by Restaurant

Scottsdale’s beverage programs are as serious as the food, and ordering smartly can elevate a good meal into a great one. Here’s what to drink at each of the top spots, based on what I’ve seen work (and fail) over the years:

• FnB: The wine list is a masterclass in Arizona and Southwest bottles. Owner Pavle Milic has curated a selection that leans heavily on local vineyards like Dos Cabezas and Callaghan Vineyards. Don’t order a Napa Cab here—you’ll miss the point. Instead, ask for a Chenin Blanc from Arizona or a Sangiovese from the Sonoita region. Prices range from $12–$18 by the glass, $40–$80 by the bottle. If you’re a cocktail person, the “Desert Rose” (mezcal, lime, prickly pear) is the only one worth ordering—it’s tart, smoky, and cuts through the vegetable-forward dishes.

• Uchi: Sake is the move, but don’t just grab the first bottle on the list. The staff is trained to pair sake with specific dishes—ask for a “Junmai Daiginjo” (fruity and floral) with the hamachi, or a “Honjozo” (richer, more umami) with the wagyu. They also have a solid selection of Japanese whiskies, but skip the highballs; stick to the sake or a cold beer like Sapporo. A sake flight runs $18–$25, and bottles start at $50.

• Maple & Ash: This is a cocktail-forward spot. Their “Smoked Old Fashioned” is a tableside spectacle—they torch a cedar plank, then pour the drink over it. It’s gimmicky, but it works. For wine, the list is heavy on California Cabs and Bordeaux blends, which pair well with the bone-in ribeye. Expect to pay $18–$22 for a cocktail, $60–$150 for a bottle of wine. If you’re on a budget, the house red by the glass ($14) is a solid pour from Napa.

• Andreoli Italian Grocer: This is a wine shop first, restaurant second. Grab a bottle from the shelves—they have an excellent selection of Italian wines under $30, including Barolos and Brunellos from small producers. The owner, Giovanni, will steer you to something good if you ask. For a quick lunch, order a glass of the house Chianti ($9) or a Peroni beer ($6). Don’t bother with cocktails here; the focus is on the wine.

• Los Olivos: Stick to the classics. A house margarita on the rocks (not frozen) is $12, and it’s made with fresh lime juice and a decent tequila. The “Patron Silver” upgrade is worth the extra $4. If you want beer, order a Modelo or a Pacifico—both are $6. Avoid the wine list; it’s thin and overpriced. The bar is casual, so don’t expect craft cocktails—just cold, reliable drinks.

• Chula Seafood: This is a beer-and-white-wine spot. A cold IPA or a pilsner ($7–$9) cuts through the richness of the fried fish. For wine, a crisp Sauvignon Blanc from New Zealand ($10 a glass) is the best pairing with the poke or ceviche. They also have a small selection of local Arizona beers—try the “Four Peaks Kilt Lifter” if you want something malty.

• Elements: The cocktail program is sophisticated but not pretentious. The “Sanctuary Smash” (bourbon, mint, lemon) is a crowd-pleaser at $18. For wine, the list is global and well-priced—ask for a Grüner Veltliner from Austria ($14 a glass) with the seafood courses. The sommelier is knowledgeable and will work within your budget; I’ve had great $50 bottles here.

A quick rule of thumb: If the restaurant is vegetable-forward or seafood-focused (FnB, Chula, Uchi), lean into white wine or sake. If it’s a steakhouse or Mexican (Maple & Ash, Los Olivos), go with red wine or tequila. And if you’re at Andreoli, just buy a bottle from the shelf—it’s cheaper and better than anything by the glass.

Seasonal Dining: What to Order and When in Scottsdale

Scottsdale’s desert climate drives the harvest calendar, and the best restaurants pivot hard with the seasons. Knowing what’s at its peak can save you from a disappointing dish. Here’s a seasonal cheat sheet based on what I’ve seen work year after year:

• Winter (December–February): This is Scottsdale’s high season, and the produce is at its best. Citrus is everywhere—oranges, grapefruits, lemons—and restaurants use it in salads, ceviches, and desserts. At FnB, look for the “Arizona Citrus Salad” with local goat cheese and pistachios. At Chula Seafood, the “Citrus-Cured Hamachi” is a winter-only special that sells out fast. This is also prime time for root vegetables like beets and carrots; Elements often does a roasted beet tart with goat cheese and balsamic. Expect higher prices and tighter reservations—book at least three weeks out for FnB and Uchi.

• Spring (March–May): The weather is perfect for patio dining, and the menus lighten up. Asparagus, peas, and fava beans start appearing. FnB does a “Spring Vegetable Risotto” with wild mushrooms and pecorino that’s one of the best dishes of the year. Los Olivos brings out lighter salsas and grilled fish—try the “Pescado a la Plancha” with a tomatillo-avocado salsa. This is also when the lamb dishes peak; Maple & Ash sometimes offers a “Spring Lamb Chop” with mint gremolata. Reservations are easier to snag than in winter, but weekends still fill up.

• Summer (June–August): It’s hot—110°F is normal—so restaurants lean into cooling, bright flavors. Tomatoes, melons, and chiles are at their peak. FnB’s “Heirloom Tomato Salad” with burrata and basil is a must-order. At Uchi, the “Summer Melon” with shiso and yuzu is refreshing and unexpected. Andreoli does a “Panino with Prosciutto and Fresh Mozzarella” that’s perfect for a light lunch. This is also the best time for seafood; Chula Seafood gets deliveries of local Gulf shrimp and snapper. Prices are lower, and reservations are wide open—you can often walk in at FnB on a Tuesday. The downside: some restaurants close for a week or two in August for renovations, so call ahead.

• **Fall (September–November):

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Sources

• Visit Phoenix — official tourism site for Scottsdale and Phoenix dining recommendations
• Yelp — user reviews and ratings for Scottsdale restaurants
• OpenTable — reservation platform with diner reviews and restaurant listings
• Scottsdale Convention & Visitors Bureau — local tourism authority with curated dining guides
• Eater Phoenix — food-focused publication covering Scottsdale restaurant scene
• Arizona Republic — major state newspaper with restaurant reviews and dining features

FAQ

How much should I expect to spend at these restaurants? Price bands vary widely, from around $15–$25 per person at casual spots like Andreoli Italian Grocer or Los Olivos, up to $100–$150 or more per person for a full tasting menu or steakhouse dinner at places like Maple & Ash or Uchi. Most mid-range options fall between $30 and $60 per person.

Do I need a reservation, and how far in advance? Reservations are strongly recommended for all top-rated spots, especially FnB, Maple & Ash, and Uchi. For weekend dinners, booking two to four weeks ahead is wise; some high-demand tables may book out a month or more in advance during peak season (January through April).

Are these restaurants open year-round, including 2026–2027? Yes, all ten restaurants on this list are currently open and expected to remain bookable through 2026 and 2027. Hours and seasonal closures can vary, so it’s always best to check directly with each restaurant for the latest availability.

Which restaurant is best for a special celebration or anniversary? Maple & Ash and Uchi are top picks for big celebrations, offering upscale ambiance and memorable tasting menus. FnB also works well for a quieter, food-focused milestone dinner, while Los Olivos provides a more casual, festive vibe for groups.

Are there good options for vegetarians or vegetable-forward dining? Absolutely. FnB is renowned for its vegetable-forward, Arizona-grown dishes and has received James Beard recognition. Many other spots, including Chula Seafood and Andreoli, also offer excellent vegetarian choices, though menus change seasonally.

Is parking easy to find near these restaurants in Scottsdale? Parking varies by neighborhood. Old Town spots like FnB and Los Olivos have public lots and street parking, but can fill up quickly on weekends. Uchi and Maple & Ash often offer valet, while Andreoli has a small private lot. Allow extra time during peak dining hours.