During the coronavirus pandemic I did take out from FnB restaurant in the arts district of Old Town Scottsdale. I thought my past experiences at the restaurant are more of a taste of what they are really like.

The Chef and co-owner Charleen Badman is a James Beard Best Chef Southwest Award Winning Chef. She serves an ever changing menu of global farm focused contemporary plates that are meant to be shared. The menu usually features a few obscure vegetables and is mostly vegetables but also contains enough meat to please meat eaters. This restaurant also features Arizonian wines.

The restaurant has three small dining areas. (I don’t have a photo of the bar area that was once a store)

FnB also offers a small plant lined patio for dining.

They always start you off with locally made Noble Bread and high quality olive oil.

Bellow are a collection of some of the dishes we’ve enjoyed from FnB.

This was half of the Langos. A sort of salad made with a fried Hungarian bread made with potatoes.

Broccoli with tangerine and pistachios

Trout rillette

Soft shell crab

Radishes, dates, pumpkin seeds, with caper anchovy dressing.

Salmon gefilte fish, pickled beets, beet horseradish eggs and buttered matzo.

Corona beans with grilled radicchio, salsa verde, provolone.

Halibut

Lamb loin with Arizona grains, tepary beans, green beans, chermoula and mint.

That was a little taste of the amazing FnB of Scottsdale AZ

During the pandemic FnB is take out only.

For now you order and pay on line and a server places your bag on the table.

This was my take out.

Peruvian chicken egg rolls with quark sauce, lettuce stems and tofu in broth, blue nose bass with citrus and couscous, house made pasta with pancetta.

www.FnBRestaurant.com

Everything is subject to change and we hope it does for the better.