Oh Chef Gio, you know the way to my heart is with a menu full of mouthwatering dishes. Virtu Honest Craft, is tucked away in Old Town Scottsdale near Indian School and Scottsdale Road, inside the Bespoke Inn. This restaurant is perfect for a night out with friends, your significant other or anyone that truly savors great food. Already named one of the top 20 “Best New Restaurants” in the U.S. by Esquire Magazine, your high expectations for food and service will most definitely be met here.
The menu changes almost weekly, so please don’t be disappointed if you dine in and don’t see some of the options I have pictured in this post. I promise that no matter what you pick from the menu, you’ll be satisfied.
Our dinner date started with the asparagus, topped with a duck egg, bacon candy (oh yeah), feta and foie gras hollandaise (pictured above). The asparagus is cooked to perfection, just crack that egg yolk and relish the flavors. Shown below is Chef Gio’s famous charred octopus with lemon chick peas, arugula, fennel and calabrian chile butter. You must try this dish, especially if you have never had octopus before.
After our sharable crafts, we noshed on the most spectacular burrata salad, no jokes, it comes with grape confettura, prosciutto di parma, pine nuts, baby arugala and saba. Also, the creamiest sheeps milk gnudi with guanciale, roasted mushrooms, passata di pomodoro and crisp basil. Both of these dishes were hard to stop eating, mind you we were trying to pace ourselves but with food like this, it’s hard to put the fork down.
For our main courses we enjoyed Moroccan spiced lamb with smashed ceci, minted eggplant, chile chermoula and demi (pictured on the left). Grilled flat iron with patats bravas, padron peppers, onion confit and sherry demi. Smoked duck breast with aranciata lacquer, cipolline, roasted mushrooms and patatine fritte. I’m a huge fan of lamb and duck already but my husband has never been and he loved both of these dishes, which I think says a lot about the preparation of the dish and quality of the meats. Are you as full reading this, as we were actually eating it?
Let’s not forget my favorite course (even though we were ready to pop by this time) DESSERT!! We nibbled away at Pistachio olive oil cake, peaches, chamomile yogurt with citrus candy. The Nutella bundino with sea salt caramel, spiced hazelnut crumble and panna (I had a hard time putting the spoon down with this one). And finally, the Lavender white chocolate pannacotta with berries and raspberry macaroons and the chocolate sticky toffee pudding with marscapone gelato.
I hope that you’ll stop in soon to Virtu and if you do, please say hi to Chef Gio and let him know I sent you.