Restaurant
Sartén Kitchen & Bar
Mesquite, chiltepín, blue corn and agave shape the modern Sonoran cooking at Sartén, the signature restaurant of Denū Hotel & Spa in downtown Phoenix, where fire drives the kitchen and smoke runs through the cocktails.
The story
The menu draws on the landscapes and flavours of Arizona and Northern Mexico, built around desert citrus, heirloom grains, fresh herbs and responsibly sourced meats and seafood. Chef Cyndee Barba's kitchen serves breakfast, lunch, dinner and weekend brunch. Ceviche and stuffed dates are among the plates, and meals open with a First Flame welcome and end with a handcrafted sweet farewell. The bar leans on smoke, desert botanicals, roasted spices, charred fruit and bright citrus. The Fumar layers Patrón Reposado and Ilegal Mezcal with Amaro Montenegro, Carpano Antica, Luxardo Maraschino and chocolate bitters. A live acoustic flamenco guitarist played at the grand opening. For groups, there is a 16-seat private dining room, and larger parties can take over part or all of the restaurant.
Good to know
TAGGG AI- ✦Order the Fumar, a smoky, silky mix of reposado tequila, mezcal, amaro, vermouth and chocolate bitters.
- ✦The bar suits a quick visit for drinks and bites such as ceviche, stuffed dates and the house nut mix.
- ✦Non-drinkers can ask the bartenders to make a non-alcoholic cocktail.
