Kai is noteworthy on so many levels that it's difficult to know where to start when describing it. The esteemed crew 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 seared prairie squab and oxtail-merguez sausage frittata with cuitlacoche sauce and charred tomato crema, and grilled buffalo tenderloin with smoked corn puree, scarlet runner 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.