what you choose, house-cut, double-fried French fries and an agua fresca are a must to create a uniquely Arizonan happy meal. CATCH 7014 E. CAMELBACK ROAD, #612, SCOTTSDALE When we first visited Catch at Scottsdale Fashion Square, we had an idea of what to expect. It was the latest ultra-luxe restaurant to join the luxurious mall. The food would be expensive. The clientele dressed to the nines. And all of that is true. What we didn’t expect, however, was to be blown away by almost every dish we tasted. Catch has both style and substance. Start on the raw side of the menu, with the bright and refreshing madai crudo. Small rolls of Japanese red snapper are inter- spersed with slices of sweet, green pickled peach and topped with pomegranate seeds. Ease your way into the steak offerings with the Wagyu surf and turf sushi roll, filled with Maine lobster and topped with flame- kissed slices of Wagyu. And absolutely don’t miss the herb-roasted branzino, a tender filet encrusted with herbs and served over creamy basmati rice. It was one of the best dishes we tasted all year. Enjoy your meal in the spacious, elegant, golden- hued dining room or opt for a quieter, more intimate setting at a table within the bar. Other than people’s shopping bags, it’s easy to forget you’re at the mall. Catch’s menu steals the show. SPARROW 8156 W. HAPPY VALLEY ROAD, #A100, PEORIA The West Valley has seen an infusion of new restaurants in recent years, with long-time Valley restaurateurs finally expanding in that direction. The team behind Sparrow has been there for years, with independent restaurants like Squid Ink Sushi and the recently shuttered Urban Agave. For its latest eatery, Sky Restaurant Concepts has given Peoria diners an eclectic American restaurant with a top-shelf bar and luxe design straight out of Scottsdale or downtown Phoenix. The interiors lean into an avian theme with bird cage pendant lights wrapped in mossy foliage. Diners, some in jeans and others in sparkly gowns, sit in velvet-wrapped booths or at stone- topped tables. With low lighting and a swanky atmosphere, the restaurant brings out groups and couples craving an elevated yet intimate evening. The menu doesn’t fit into one specific genre, but the restaurant group’s current and past eateries help connect the dots. There’s a truffle-laced tuna tartar served on fat nuggets of crispy rice among Sparrow’s expansive seafood selections. A tender prime rib sandwich can be paired with warmly spiced masala potato chips. The pan-roasted half chicken, brined in buttermilk, is moist and juicy, buoyed by a vibrant wild mushroom and ancho chile sauce. With such a mix of offerings, you can choose your own adventure, be it a night of gastropub comfort or an opulent surf-and- turf splurge. An ace in Sparrow’s pocket is its bar, whose drinks were created by the owners of Sky’s sister cocktail lounge, Highball. Libby Lingua and Mitch Lyons’ menu of well-executed tipples takes Sparrow to new heights. MAEVA 50 W. VAUGHN AVE., #107, GILBERT Tucked into downtown Gilbert’s Heritage District, Maeva slid onto the Valley’s dining scene in November. The all-day concept took over the former home of Gypsy Cup, where it quietly churns out some truly exceptional eats. During the daytime, Maeva functions as a coffee shop and cafe serving breakfast, lunch and pastries. At night, the gorgeous, dark green-painted dining room transforms into the backdrop for a multi-course extravaganza. The menu outlines a four-course prix fixe meal available for $90 per person. In reality, the experience includes much more. The meal begins with a selection of amuse-bouches, ranging from piping-hot pork trotter croquettes to a delicate, honey-drizzled savory parmesan baklava of sorts. Next, choose from a half-dozen first-course options and select your entrée. The menus will then be cleared, and the fun begins. After we sampled refreshing, tender albacore tuna crudo and creamy grilled squash with an herb-packed goat cheese, chef Kenny Cuomo stopped by the table to deliver soup and a story. The chicken and root vegetable soup en croute was not on the menu, but it was an additional treat paying homage to the chef’s time spent studying cooking in Léon, France. The comforting stew ended up being one of our favorite bites. Next, we dug into entrees of whole shrimp scampi and coffee-crusted pork collar. Another bonus treat arrived before dessert, a palate cleanser of Campari sorbet with grapefruit zest. We ended the evening with chocolate mousse, a honey-themed dessert titled The Study of a Bee, and a couple of shots of espresso. The lead bartender is on hand, ready to suggest cocktail and wine pairings throughout the experience, which turned out to be one of our most memorable dinners of the year. Elite Eats from p 14 Catch’s signature dishes include an eponymous roll with crab, salmon and miso honey. (Catch Hospitality Group) Sparrow’s eclectic menu includes a shareable butter board, roasted carrots and tuna tartare on crispy rice. (Sara Crocker) The multi-course meal at Maeva begins with a selection of small bites. (Tirion Boan)
