Rancho Pinot featured in Phoenix New Times Best Of list.
Another upscale, contemporary American restaurant might be puzzled, or even insulted, that we decided the best thing about it was its vegetables.
True, the entrees are wonderful at Rancho Pinot. But what really gets us going is the garnish. Nobody has a better eye for selecting, and a better hand at preparing, nature’s finest bounty of garden goods than does chef-owner Chrysa Kaufman.
Who needs anything else, when we can get our fill on brilliant veggie creations like roasted beets tossed with spicy greens, toasted almonds and sheep’s milk feta, or a savory tart of green garlic, leeks and spring onion with ricotta and manchego?
And while other places may make do with steamed broccoli, carrots and potatoes, Kaufman conquers new ground with sides like Tuscan kale, rapini, artichoke-bacon-potato hash, flageolet beans with caramelized garlic, squash blossoms, and garlic spinach that’s so good we want to curl up in bed with it.
When we’re at Rancho Pinot, you can’t make us not eat our veggies.