La Dolce Vita

Il Bracco’s first Scottsdale location is off to a stunning start

By Alison Bailin Batz

There are dozens of see-and-be-seen hotspots in the Valley. However, many are geared toward the lounge and club scenes or those seeking a fine dining experience. Il Bracco – named for the Italian word for a hound or hunting dog to signal its grounded vision with sharp execution –  falls into neither category, calling itself a “daily use” restaurant for its upscale-casual atmosphere and approachable menu.

However, despite its “daily use” nickname, Il Bracco is anything but pedestrian.

In fact, it is one of the hottest tickets in town since opening in central Scottsdale. The 5,000-sqaure-foot space – adorned with leather banquettes and warm woods accented by copious windows, brick, travertine, and polished chrome – is packed from open to close most days a week, creating an electric buzz no matter where seated in the airy, welcoming space.

The concept comes from Western Addition Restaurant Group, led by Robert Quick, a classically trained chef and certified sommelier who worked under Thomas Keller at Ad Hoc and Bouchon before taking the reins at Il Bracco, alongside partner Matt Gottlieb, a veteran of the Hillstone Group. The Scottsdale eatery marks their third location, and first outside of Texas.

In the kitchen, the duo – who crafted the menu in tandem – focus on scratch cooking with an Italian-inspired lens, as pastas and breads are made in-house daily and prime meats are butchered on-site. While the entirety of the menu is a showstopper, each section has its stars. The Sicilian Crudo showcasing big eye tuna, Patagonia salmon and jumbo scallops; and Housemade Focaccia with whipped ricotta and roasted garlic kick things off in high style. The pasta menu is anchored by a bright, lemon-infused linguine, cacio e pepe with copious pecorino, and pesto rigatoni with pancetta and French peas. The entrees run the gamut from pan-roasted Mediterranean sea bass and crispy eggplant parmesan to chicken piccata and a center-cut filet served with polenta made with freshly shucked corn. The Scottsdale location also weaves in local touches by sourcing close to home, including using Queen Creek Olive Mill olive oil and Cartel Roasting Co. espresso.

The cocktail menu is similarly sublime, offering modern and Italian twists on classics. Far and away, the most popular offering is The Bracco, a reimagined greyhound, with a frozen blend of Aperol, grapefruit, and handful of top-secret ingredients. The demand for The Bracco is so great in Texas that the Dallas location is currently the top buyer of Aperol in the Lonestar State, and it feels poised for the same path in Scottsdale, especially as the temperatures climb. There is also a list of Italian and American wines by the glass and bottle and both domestic and imported beers.

Il Bracco is open Sunday through Thursday from 11 a.m. to 10 p.m. and Friday and Saturday from 11 a.m. to 11 p.m.

Il Bracco, 6160 N. Scottsdale Road, Scottsdale; www.ilbraccorestaurant.com; 480.550.7238.