Local Bistro Restaurant is located in North Scottsdale Arizona. They call themselves a rustic Italian Restaurant. They offer dinner and Sunday bottomless Brunch. Their offerings do differ some from other Italian Restaurants. Some of their small plate offerings are tuna tartare, wood fired corn, mussels dijonese. They also offer soup and salads like French Onion soup, and a steak salad. They make wood fired pizzas, house made pastas. Some of the entrees offered are sautéed chicken with artichokes, a fifty day aged prime filet of beef, and Chilean Sea Bass with Spanish Chorizo in a white wine lobster broth. They also offer a children’s menu and desserts.

They have a large semi covered patio with lots of heaters for when it’s chilly.

They have a large bar area with big screen TVs.

Or you can sit in a main dining area.

We started with the crispy eggplant and burrata.

It’s like eggplant parmesan but different. Instead of tomato sauce there is a coating of spicy hot Calabrian Chile Marmalade. The cheese is also creamy burrata with mint leaves, olive oil, and maybe nutmeg. Today the Calabrian Chile Marmalade is running very hot or maybe they were just overly generous with it….

The pan seared Faroe Island Salmon was very good.

It had a nice caramelized sear and was cooked to my request. The carrots and zucchini had the same exact texture. I thought that was impressive. The whipped pesto potatoes are a very generous portion and taste basil forward. Around the edge of the potatoes was a lemon-caper beurre blanc sauce for dipping.

My husband tried the Tagliatelle alla Bolognese.

It’s house made pasta, twenty-four hour braised beef, pork, veal, San Marzano tomato ragu, and parmesan. My husband said that he really couldn’t taste the twenty-four hour braised beef. Maybe this batch tasted more like pork and veal…..?

We decided to share a vanilla gelato Toschi Cherry Meringata for dessert because you seldom come across Meringatas at restaurants.

It’s basically an Italian Meringue ice-cream type cake. A bit generous with the whipped cream but a nice sweet ending.

We found that brunch was more of a mixed bag with live entertainment.

It’s bottomless sort of……Each person can pick two starters and pick as many starters as they want. Then you pick an entree. Then you can add more starters if you can fit them in. They also have a bottomless drink special but you have to stick with one kind of beverage.

They do make the starters in portions for sharing.

I started out with the heirloom tomato and melon gazpacho shooter.

This was really great! Very clean, refreshing and enjoyable. One of my favorites here.

My husband had the sausage lollipops.

They came with honey and Calabrian chili honey. My husband’s favorite thing was the Calabrian chili honey here…He kept saying that it was very good and kept it until the end.

We shared the mini (MINI?) drunk bread.

We noticed that this was a very popular the evening we were here. It seemed that every table had one but us. It’s like cheesy and white wine dunked……We both don’t really like the white wine dunk…But many may disagree here.

One of our other mutual favorites was the patatas bravas. Spanish Romesco, and garlic aioli.

These were just really great potatoes. They just melt in your mouth. They seem like they might have been twice or tripled fried by the incredible creamy texture that they have. But they were extra light with the sauces. Could have used a little more.

Sorry to report that the entrees weren’t as good……. 🙁

The best parts of the Caesar salad was the Padano snow, the parmesan crisp, and the 6 minute egg. Lets just forget about the rest……..

My husband tried the chicken, the egg, the waffle entree.

The breaded chicken was all dried out, and covered in very thick sausage gravy with melted cheddar cheese, and a medium egg. There also was a waffle in there.

Local Bistro – Rustic Italian Cuisine – Like the majority of restaurants out there some great hits and a few misses……..Contemporary in style.

20581 N Hayden Rd Scottsdale AZ

480-302-6051

www.LocalBistroAZ.com

Every THING is subject to change.