FnB Restaurant

"FnB, the Valley’s most recent James Beard Award winner, is known for intense, deeply Arizonan food and beverage. Tucked into a tiny placid square in the heart of Old Town, Scottsdale, FNB’s no-frills patio opens to a main room that feels something like a home dining space—on the loud side, relatively simple, not much to distract from the food. That food comes from the deft hand of Charleen Badman, a chef celebrated for her close relationships with farmers and her treatment of hyperlocal vegetables. Co-owner and beverage maestro Pavle Milic is often flitting or holding court somewhere between the clothed tables. Many of the diners are regs who have been coming for 10 years. What’s the crowd like? Lots of locals, as repeat customers who admire Badman’s cooking return as her menu changes sharply over time. But also plenty of visitors to the area who want a taste of something uniquely Arizonan. What should we be drinking? Don’t overlook the “B” in FnB. Milic is a powerhouse who has assembled an Arizona-centric drink menu that he speaks about with poetry. His diverse armada of Arizona wines is top notch, largely because he operates an Arizona vineyard of his own, Los Milics. Libations often include local gose, esoteric ciders made from foraged apples, and a range of interesting potables from afar. Cocktails keep things relatively classic. All drinks are best enjoyed at the “FnBar,” a cozy, whimsically tiled room on the restaurant’s easternmost end. Main event: the food. Give us the lowdown—especially what not to miss. Badman and her “babecave” of fellow cooks change the menu frequently, tracking the seasons and their culinary whims. The food at FnB is New American, but more specifically a loose range of often-outlandish, produce-inspired dishes prepared creatively with global influences, yielding many plates that haven’t been created before. Seasonal favorites include pickled shrimp with fennel on Saltines and Peruvian spring rolls. Again, however, the menu is constantly evolving. Badman pushes salads to their limits, putting A+ cheeses and ingredients like Asian pear and goat quark to work, weaving bright flavor combinations and combining many slightly different levels of crunch. Though a vegetarian, she also cooks with meat. Pancetta might add depth to that salad. Badman can also rock out a mean lamb rib or ribeye. And how did the front-of-house folks treat you? Great. Service is stellar. Staff can speak extensively about dishes and drinks. Dishes are mostly small plates, and servers can course them for you in a way that makes sense. Meals unfold at an unrushed pace, allowing you to enjoy. What’s the real-real on why we’re coming here? Come to FnB to drink Arizona’s best, and taste food prepared by one of the state’s incandescent culinary talents."

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"Vegetarian heavy. Good tho"

@carolyn.rendos

"Kelly and i got dinner here and sat at the bar- it was big foodie vibes. Some issues w getting food w out nuts. Definitely would go back for the shredded carrot salad and the homemade pasta"

@rzanfardino25

"Large unique plates. Large and formal looking backyard area and small indoor area. "

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"Best Chef Southwest Award 2019"

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"Gastropub offering refined farm to table new American fare and wines in intimate setting. Veggie whisperer. James beard award winner"

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"James Beard semi finalist; female chef; farm to table; comfort food; good veggies; good but not outstanding"

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"Suite 31. The things they do with veg are apparently amazing. Have good drinks. On the expensive side, but not crazy. Ever changing menu."

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"Au croisement de la 5th Street et de Craftsman, entrez dans une courette et appréciez ce petit gastro pub au charme européen. En 2015, sa chef et propriétaire Charleen Badman a été pour la troisième fois semi-finaliste des prestigieux James Beard Awards, souvent désignés comme les Oscars de la cuisine aux Etats-Unis. FnB s'inscrit dans le mouvement slow food , avec des produits savoureux et un service très humain, en toute simplicité. Les favoris sont les plats végétariens, notamment à base de navets et de brocolis grillés, un régal ! Le tout se marie à merveille avec une carte des vins issus entre autres du Cochise County, au sud-est de l'Arizona."

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"Best Authentic Arizona Restaurant 2016"

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"The wine list is entirely Arizona wines. Imbibe September/October 2015."

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