Watch the action at Deseos ceviche bar where chefs prepare dishes with Nuevo Latino flair.
Thomas J. Story
Sit at the ceviche bar and watch the chefs toss tuna with soy, citrus, and cilantro, or shrimp with roasted tomatoes and avocado. Douglas Rodriguez, the granddaddy of Nuevo Latino cooking, is consulting chef, and the menu takes classics like duck confit and wraps them in preparations like tamales steamed in banana leaves. Don't miss the Argentina-inspired churrasco of beef, a tender fillet served with a tangy chimichurri sauce (here made with basil instead of the usual parsley). The menu encourages multiple tastings with ceviche, soup, and entrée "samplers," so taste away. $$$$; dinner Wed-Sun. Westin Kierland Resort, 6902 E. Greenway Pkwy., Scottsdale; 480/624-1015.
The dining room's stunning views of the mountain-rimmed Gila River Indian Community are matched by the fabulous Native American-inspired cooking from the kitchen. Don't miss the Sioux-raised buffalo tenderloin with cholla cactus buds and saguaro-blossom syrup or the zippy olive oil made from fruit pressed by local tribe members and served up with warm, seeded breads. $$$$; dinner Tue-Sat. Sheraton Wild Horse Pass Resort & Spa, 5594 W. Wild Horse Pass Blvd., Chandler; 602/225-0100.