Fat Ox - Scottsdale

OMG are you freaking kidding me!!! This place was off the hook flat out the best place I've even dined way better than anything in Naples, Rome, LA or New York. grazie mille e buonanotte!

Clearly in it for the money and not for the experience and food. Has a lot of potential, but not even close. Too bad. Food: 1 Service: 2 Atmosphere: 2

We started with the brussels sprouts salad that was fantastic. Then there was a pasta dish and salmon. Everything had so delicious flavors. Our server, Amanda, was attentive and personal without being intrusive. She refilled our wine glasses and checked how we liked our food. We had no reservation yet, but they were friendly and could find a table for us. We will return and recommend this restaurant to others.

Chef Matt Carter and front-man Brian Raab have knocked it out of the park...again. These are the guys who brought us The Mission (including the new location in Kierland), The House Brasserie, and had a hand in Zinc Bistro as well. These guys are at the absolute top of their culinary and hospitality games, and it shows the second you walk in any one of their doors, where you will be greeted by professional, friendly, and efficient hosts/hostesses, and then served well-crafted cuisine by true professionals who are knowledgeable and passionate about the food and drink they are serving, prepared and plated by a kitchen brigade that puts out consistently delicious and impeccably presented fare. Fat Ox is a successful attempt by this team to exceed their already exceptional standards, and it is fine dining at its best: upscale without feeling overwrought; mesmerizing without being ostentatious; and satisfying to every sense and every sense of the word. The cuisine is inspired by Italian classics, with a modern twist, and includes vegetarian, pasta, beef, poultry, and seafood entrees, along with a substantial offering of charcuterie, cheese, salads, and other lighter plates perfect for small meals and/or sharing as part of a more extensive dining experience. A nice dessert selection is also available, along with coffees and after-dinner liquers. There are also a number of interesting and tasty hand-pressed cocktails to choose from, including some interesting combinations that really work well. The extensive wine list is fabulous, presented by an experienced sommelier who can guide everyone from the occasional wine-sipping novice to the more experienced wine enthusiast, with equal aplomb (in our case, it was Stephen , who set the table up with a wine flight to go with each course, including a palate-awakening rose in the salad and cheese course, a couple of reds of varying fullness and profile with the pasta plate and entree, and a sweet lambrusco to finish it off).

Excellent service! Canton was extremely knowledgeable about all aspects of the restaurant, wine, food, distributors, city history etc. He really made this top notch. The wine and food gets a full 5 stars as well. Everything from salads, pasta, swordfish, scallops, desserts were excellent. Nothing was “okay” or “good”, it was all amazing. What a treat!!