Menus to try during fall Arizona Restaurant Week

Hush Public House 

14202 N. Scottsdale Road #167, Scottsdale
$55 per person
3 courses
Dine-in only
Hush Public House is an Arizona Restaurant Week regular, but this fall, chef and owner Dom Ruggiero’s Scottsdale eatery became a 2026 Michelin Guide “Selected Restaurant.”

Praised for its neighborhood hangout ambiance that masks an “unexpectedly ambitious menu,” Michelin highlighted what regulars know and love. Sit at the bar for a front-row view of the open kitchen or settle at one of the intimate tables at this relaxed, dimly lit eatery.

Open the meal with your choice of three starters. There’s grilled bacon and hamachi crudo. But the pan-roasted delicata squash begs for the spotlight with creative additions including bourbon mascarpone and apple mostarda. 

For the main attraction, a grilled pork chop gets the classic treatment of apple, mustard, brown butter and sage; and grilled branzino is served with a fresh sauce vierge and herbaceous sorrel. For $10 more, Ruggiero presents an elevated take on steak and potatoes by pairing filet mignon in sauce au poivre with an airy pomme purée. 

For dessert, customers can opt for chai semifreddo with poached pear or chocolate budino. But who are we to argue with Michelin, which suggests the date cake paired with local Grateful Spoon vanilla gelato? “Don’t even think about skipping dessert,” the guide states. “The date cake resting in a bourbon toffee sauce is memorable.” 

The Stockyards 

5009 E. Washington St. 
$55 per person
3 courses
Dine-in only
The Stockyards is not a newcomer to Arizona Restaurant Week, but this fall, the historic restaurant will give diners more options of the Arizona-raised beef it’s been known for since opening in 1947. 

Starter options include the house salad or soup of the day. But a cup of the signature ground tenderloin chili or steak soup boasting chunks of tender steak in a rich aromatic beef broth may better hit the spot.

Steak is the star of three of the four entree choices: An 8-ounce filet mignon served with béarnaise sauce; a 12-ounce ribeye with whiskey peppercorn demi-glace; and a 12-ounce prime rib with creamed horseradish. All come with the potato of your choice. 

A roasted Alaskan halibut served with an heirloom tomato risotto and shaved asparagus offers a lighter option.

If there’s no room for pecan pie topped with bourbon whipped cream, chocolate thunder cake and whipped cream with mint, or sour cream cheesecake with berry sauce, then ask for dessert in a to-go box.

Tip: Forego the dining room and take a seat in the saloon, which makes for a more relaxed and kitschy but not corny vintage Southwest setting. 

Saint Urban

8260 N. Hayden Road, Scottsdale
$66 per couple
5 courses
Dine-in and takeout available 
This requires a two-person commitment, so bring a companion who you’re serious about, at least when it comes to dinner. With five courses for $66 per couple, Saint Urban’s shareable tasting menu is one of the more budget-friendly meals. 

For the first course, golden beets served with herb goat cheese or tempura green beans with peppadew peppers and almond-chili ponzu ensure you get those veggies in. Deconstructed deviled eggs with whipped Creole aioli round out the starter options.

Next, decide among a chopped salad, charred Nueske’s bacon steak in a sweet bourbon glaze or wings in a kimchi-garlic glaze. Then dig into a shrimp cocktail, fresh oysters or sweet sesame rice with your choice of fish.

The feast continues with three main course options. Pick blue crab ravioli in sage brown butter, plancha shrimp and orzo with pesto or an aged New York strip with blistered tomatoes and chimichurri. 

And for those who are still standing, a sweet ricotta and berry trifle and a flourless chocolate torte with espresso cream and salted caramel vie for dessert status. 

Tandy’s 

2320 E. Osborn Road
$55 per person
3 courses
Dine-in only
This fall brings chef Tandy Peterson’s Arizona Restaurant Week debut. Her menu flashes the sophistication learned working under celebrated chef Kevin Binkley in the seasonal plates emerging from the midtown kitchen that her mentor once operated. 

To kick things off, choose from the seasonal empanada with herb crema and carrot escabeche, a Southwest Caesar salad that gets oomph from ancho rye focaccia croutons and chile lime Caesar dressing or red curry squash soup adorned with bacon, cashew crema and fried sage.

Main course options take inspiration from three continents. Italian cuisine lovers will be tempted by mushroom bolognese served over campanelle pasta with broccolini and garlic ricotta. The smash burger with white cheddar and beef tallow fries makes for a classic American pairing. And the miso-glazed salmon with bok choy boasts Asian flair.

A seasonal cobbler or chocolate crafted by Peterson’s own Embers Chocolate are equally tantalizing dessert options. 

Pinyon Coastal Mediterranean 

7363 E. Scottsdale Mall, Scottsdale
$55 per person
3 courses
Dine-in only
This hip Old Town spot flaunts its European seaside roots with dishes that serve vacation vibes, no passport required. 

Three freshly shucked oysters with pink peppercorn mignonette, lightly breaded seared feta and tomato and shrimp Louie salad are Pinyon Coastal Mediterranean’s three opening act options.

For the main attraction, three dishes are up for consideration. There’s a charcoal-grilled skewer of trumpet mushrooms, chicken, filet mignon or shrimp that’s served with basmati rice and Lebanese slaw; saffron risotto with shrimp and merguez sausage; or a simple Greek salad with feta and artichokes. 

Small-batch seasonal gelato in pistachio, vanilla, chocolate or vegan strawberry, served with a housemade pignoli cookie, is the simple finale. 

Barbon Asadero

343 Monroe Ave., #105 110, Buckeye
$55 per person
3 courses
Dine-in only 
Taco truck-turned-hotel restaurant-turned-standalone Mexican steakhouse, Barbon Asadero takes its street food game up several notches this Arizona Restaurant Week. 

Jalapeño popper enthusiasts won’t be able to pass up the stuffed carne asada jalapeños filled with gooey melted cheese for their starter. Texture fans may be persuaded by hot, crispy ribeye chicharrones over cool, creamy guacamole. 

The entree lineup flaunts the capabilities of the restaurant’s wood-fire grill. Both the 12-ounce carne asada and 12 ounces of sliced Picanha steak are served with ranchero beans, a grilled quesadilla, chimichurri, garnishes and tortillas. The third option is the signature Barbon Taco Platter featuring a ribeye taco, a red taco filled with beef birria, a Sonoran taco with carne asada and a barboncito, a toasted tortilla topped with al pastor, beans, melted cheese, guacamole and accouterments. 

Cheesecake or churros and ice cream make for a fun twist on a classic sweet ending.