For nearly 25 years, award-winning Tarbell’s Restaurant has been an inspiration in the Valley, dishing up organic, locally sourced cuisine in an elegant-yet-casual setting. Since chef Mark Tarbell opened the east Phoenix spot in 1994, it has earned more than 50 awards — including a Zagat’s nod as one of the top 10 restaurants in Phoenix and Scottsdale — for its spectacular bistro-inspired meals and wine list.
Tarbell's exquisitely prepared fare caters to a wide range of palates, from the carnivore to the locavore, vegan to vegetarian, celiac to pescatarian, all served in an atmosphere of refined relaxation with an attention to service that's nearly a lost art. Next door to the restaurant is the fun, fast and friendly Tavern, and adjacent to the Tavern is the Wine Store, where you can pick up a bottle and enjoy it at dinner without a corkage fee.
Tarbell was nominated for Best Chef — Southwest by the James Beard Foundation and was a challenger on the fifth season of “Iron Chef America” on the Food Network; he also was featured on several episodes produced by the Cooking Channel.
Since 2004, Tarbell has been the weekly wine columnist for The Arizona Republic, and he brings his knowledge to the forefront in all the wine and cocktail offerings at his namesake restaurant.
For an unforgettable experience of delicious food, fine wine and superbly crafted cocktails, Tarbell's is a go-to spot you won't want to miss.