First Bites
Standout starters prove a meal’s best moment can come before the entree
By Alison Bailin Batz
There is never a second chance to make a first impression, especially when it comes to the perfect meal. These local restaurants are creating starters so sensational that they have become signature dishes in their own right, drawing diners back time and again for unforgettable dining experiences.
Short Rib Bites
Mixela
Mixela transforms the popular main dish into a creative starter with seared tender braised pork short ribs. Then, they are cubed and glazed to perfection. Served alongside bright pickled vegetables for acidity and crunch, the dish is paired with a zesty serrano-lime sauce that brings fresh heat and a punch of citrus to balance the pork’s richness. $16. www.mixelaphx.com.
Yellowtail Jalapeño
Nobu Scottsdale
After a charity event in Hawaii several years ago, celebrity chef Nobuyuki Matsuhisa – best-known as “chef Nobu” – had some yellowtail sashimi left over and wanted to make something for the staff. He added a few other ingredients and made a masterpiece that, today, is a must-order iconic dish. In Scottsdale, the thinly sliced yellowtail is topped with a touch of garlic puree, sliced jalapeño and a drizzle of yuzu soy sauce, garnished with a crown of cilantro. $36. www.noburestaurants.com.
Crispy Chicken Bao Buns
Catch Scottsdale
At Catch Scottsdale, this appetizing appetizer pairs crisp, cornflake-crusted chicken with a luxurious pop of Kaluga caviar for an elevated take on a comfort food favorite. Served in a pillowy steamed bao bun with creamy wasabi-avocado ranch and house pickles, each bite balances crunchy, creamy, tangy, and savory elements. The contrast of the golden fried chicken against the glossy caviar creates an eye-catching presentation, while the bright acidity of the pickles cuts through the richness of the chicken. $20 per bun. www.catchrestaurants.com.
Tuna Tartare
J&G Steakhouse
Located at The Phoenician, J&G sources Grade A Hawaiian tuna several times a week. The tuna is diced and seasoned with olive oil and Thai chili. It is arranged in layers with crushed avocado and thinly sliced, spicy radishes, adding a refreshing bite and crunch. A drizzle of a bright, umami ginger-soy sauce and a sprinkling of spicy homemade chili oil finish the brilliant, vertical build $30. www.jgsteakhousescottsdale.com.
Porcini Mushroom Cigars
Belmont Kitchen & Cocktails
These starters insert instant drama to any table. Chefs pack each crispy shell “cigar” with a rich porcini mushroom filling, delivering a deep, earthy flavor complemented by a delicate crunch. The cigars are plated as a tower, stacked atop a bed of wilted spinach and wild mushrooms. Truffle pecorino adds a savory, luxurious finish, while roasted chicken jus pools around the plate for an added layer of umami flavor. $23. www.belmontkitchenandcocktails.com.
Roasted Bone Marrow
Mastro’s Restaurants
Long before it appeared on modern steakhouse menus, roasted bone marrow was considered a delicacy in Europe, where generations of chefs prized it for its velvety texture and deep savory flavor. At all three Scottsdale Mastro’s locations, herbs, spices and roasted garlic complement the silky marrow, which is roasted over a long period of time, creating an indulgent starter that celebrates a centuries-old favorite. $30. www.mastrosrestaurants.com.
Jing Tuna Pizza
Jing Scottsdale
Equal parts edible and visual delight, this twisted take on pizza starts with delicate slices of premium tuna. They are layered over a crisp, golden tortilla base and complemented by silky ponzu aioli, bright yuzu soy, crispy capers, and a finishing drizzle of aromatic truffle oil. Beautifully presented with fresh garnishes, including edible flowers, the dish delivers a vibrant balance of buttery richness, citrusy brightness, savory umami, and satisfying crunch. $25. www.jingrestaurant.com.
Hummusiya
Pinyon Coastal Mediterranean
Hummusiya – a centuries-old celebration of a beloved chickpea dish with housemade recipes and an array of authentic toppings and accompaniments – is designed for dipping, sharing, and gathering. In this customizable variation, guests choose three or five iterations of hummus, which arrive on a series of platters paired with warm, made-to-order hummus. Currently, options include marinated artichoke hummus with salsa verde; spiced olive and feta hummus with lemon zest and herbs; tomato and chickpea with roasted pine nuts; roasted tomato with garlic ricotta; and pistachio labneh finished with za’atar and roasted pistachios. $40 to $65. www.pinyonrestaurant.com.
Crispy Mozzarella
La Zozzona at Grand Hyatt Scottsdale Resort
Celebrity chef Richard Blais – who leads all culinary operations at the resort – has built a career on reinventing familiar dishes, and this oversized take on the classic mozzarella stick is no exception. Fried to a crisp, golden finish and served with housemade marinara and a drizzle of Calabrian chili honey, it delivers the ultimate cheese pull while balancing rich, creamy flavor with just the right touch of sweet heat. $19. www.lazozzona.com.
Lobster Dumplings
Maple & Ash Scottsdale
A luxe reimagining of classic dumplings traditionally filled with pork or shrimp, this rich and decadent appetizer features tender lobster hand-tucked inside delicate dough. An emulsion of lobster stock butter, and Oloroso sherry – a dry, oak-aged Spanish fortified wine prized for its rich, nutty notes – gently enrobes each dumpling, creating a silky, savory sauce.$28. www.mapleandash.com.
Smoking Tuna
Kauboi
A showstopping balance of artistry and flavor, the Smoking Tuna features four golden-fried tart shells filled with creamy avocado mash and premium bluefin tuna lightly marinated in miso. Each tartlet is topped with crispy fried leeks; yuzu-infused aioli; and kizami wasabi, a coarsely chopped Japanese horseradish. The dish arrives atop river rocks and fresh greens in a traditional clay Japanese donabe vessel. Dry ice theatrics are activated tableside, releasing a dramatic, aromatic cloud for a striking sight. $32. www.kauboiscottsdale.com.