3603 East Indian School Road
CrudoSoon after opening, Crudo received an almost unheard-of 4.5-star rating from the tough-to-impress food critic at the Arizona Republic, the state’s largest newspaper. Years later, the Valley mainstay still tops local and national foodie superlative lists. That’s because chef Cullen Campbell’s food at Crudo (Italian for raw) is fresh, bold, and inspired: fresh burrata in a pancetta vinaigrette served over peppery arugula, a tortellini pie blanketed in Bolognese, and melt-in-your-mouth brisket with fingerling potatoes, radicchio, and colatura anchovy extract. Of course, the fresh handcrafted cocktails from Valley mixologist Micah Olson make their own case for critical acclaim.