Kai

Kai is noteworthy on so many levels that it's difficult to know where to start when describing it. The esteemed crew that helped shape the restaurant includes Consulting Chef Janos Wilder, Executive Chef Michael O'Dowd, and Chef de Cuisine Jack Strong. They have devised a menu of incredible food using ingredients grown on local tribal farms in dishes with a definite Native American slant, such as an oxtail sausage frittata with huitlacoche sauce (made from the earthy Mexican corn fungus) and charred tomato cream, grilled buffalo tenderloin with smoked corn puree, heirloom beans, saguaro blossom syrup and cholla buds. A tasting menu is also available, with or without wine pairings. The ideal spot to enjoy such earthy-yet-ethereal food is Kai's patio, with a view out over the Estrella Mountains, with a prickly pear margarita in hand.