FnB: Uniquely Arizona, Nationally Known
The creation of two truly passionate industry professionals, Chef Charleen Badman and Front of House Manager Pavle Milic, continues to impress and reinvent with their Old Town Scottsdale eatery, FnB. This well-known hot spot is a culmination of local growers, inventive and flavorful cuisine and beverages that inspire.
FnB has long been an evening must for dinner, but it’s also a perfect midday event for lunch. A menu that changes daily means each visit is a new culinary surprise. Some favorites you may find include the Confit Chicken Liver Toast to start, made with egg, pickled beets and pea greens. Richard’s Cold Beef Tenderloin is another great treat. It is made with deviled egg, horseradish and cherries. The Chicken Paillard is just a sample of Chef Charleen’s rustic taste. It is a superbly flavorful dish with chickpeas, summer vegetables, kohlrabi and pine nuts. Some of the other examples of FnB’s culinary excitement are the Alaskan Halibut and Pork Flat Iron. The halibut is prepared with chanterelles, haricot verts and corn sauce with a hint of tarragon. The Pork Flat Iron is topped with an incredible mixture of corn, peaches, almonds and chimichurri.
The atmosphere is intimate, rustic and charming. The great windows accentuate the open atmosphere that is so perfect for lunch, and ads to the romance for evenings. The service is impeccable, with knowledgeable and fun wait staff and a team in the kitchen that will impress not only in taste and presentation but in creation as well. Offering a neighborhood appeal, immediately adjacent is a quaint specialty market where connoisseurs can get a multitude of items from fresh-cut flowers to freshly baked breads, from local produce to gourmet local cheeses. And, of course, Arizona wines.
7125 E. 5th Ave., Scottsdale
Pavle Milic helped FnB earn national recognition early on by curating the first Arizona-only wine program. Milic continues to champion Arizona winemakers by featuring the state’s best as well as crafting his own boutique wine label, Los Milics, which he produces in collaboration with the celebrated Dos Cabezas Wineworks of Southern Arizona.
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