Persepshen (per’sepSH(e)n) is a farm to table type of restaurant that opened in Phoenix Arizona. They locally source as much as possible, serve organic and do whole animal cooking. Everything is made in-house by scratch. It’s a small restaurant that offers a large menu with lots of variety. The menu is broken down into snacks, small plates, big plates, real big plates, kiddos, sweet treats and just a bite treats. They offer local beers and liquors and also offer wines and Italian sodas.

Near the main dining room it looks like this. (nonstop people walking by)

From my seat it looks like this.

It might be a sort of a chic rustic sort of atmosphere.

The bar.

The kitchen.

The menu was pretty darn massive with a lot of variety for a small restaurant.

We arrive and my husband is starving so he tries a “just a pig stick” with hatch chili while we are deciding ($3.00).

It arrives wrapped up and here it is unwrapped. It’s made in house from the whole animal. I keep hearing….”this is really good!”………..”this is REALLY good!”

Our server was very knowledgeable on the menu and gave many suggestions.

We finally decide and here the plates come.

Our first plate is the melon ($13.00)

It’s a nice light refreshing starter with house made pickled peppers, mint, honey, goat cheese, black peppered cashews, micro greens and of course melon. (this could also be a nice light dessert)

Our next plate is the wood roasted carrots ($9.00)

They arrive in a hot skillet on a slice of tree. The carrots are wood grilled and are tossed in bbq sauce with pickled sweet peppers and are also topped with crispy onions. This plate ran on the sweet side. Maybe too much bbq sauce.

Our main plate was the wood grilled sirloin steak ($22.00).

It was prepared medium-medium/rare. It had a nice sear with a well seasoned exterior and a fresh tasting tender delicious interior.

The steak was covered with lots of young grilled black eyed peas. They had a nice wood grill flavor to them and sort of were similar to green beans. Tostones and chimichuri completed the plate.

The sweet ending was a yuzu laced slice of pound cake embellished with poppy seeds, blueberry jam, creme fraiche and candied basil leaves.

I’d say that Persepshen was Worth a Fork!

I haven’t found a website for Persepshen but they are on Facebook.

Every THING is subject to change and your experience may or may NOT differ.