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Grilled pheasant with cipollini onion, almond, citrus and cherry ($39) at Mowry & Cotton

FEATURES

Pure Cotton

By Carey Sweet

Photo by The Awe Collective

11.20.17

The Phoenician’s Mowry & Cotton puts an elegant spin on down-home fare.

WHEN YOU'RE CREATING the menu for a new restaurant at the ultraposh Phoenician resort, you don’t use everyday ingredients, which is why Mowry & Cotton chef Tandy Peterson features bison in his carpaccio brightened with turnip, radicchio and grapes ($15). And why he crafts his tacos with tender, harissa-braised lamb, tucking the bundles with homemade pickles and boutique herbed quark cheese ($14). Set in the resort’s former Il Terrazzo restaurant space, the look is elegant as well—though, like the cuisine, in a whimsical, cowboy kind of way. Think wood tables set with plaid fabric and leather chairs; a big bar with a patchwork plank ceiling; jug liquor displays; and an open kitchen anchored by a woodburning hearth. And about that name... It salutes the legend of George Mowry and James Cotton, two rowdy fellows who came to Phoenix in 1872 to open one of the city’s first full liquor bars. What would they think of highfalutin dishes like Tandy’s grilled pheasant decorated with almond, citrus, cherry (full bird $39, half $21)? “Serve it up,” they would surely say, “and bring us another 1872 cocktail,” of Hennessy V.S, Luxardo maraschino, lemon and simple syrup ($14). 6000 E. Camelback Road, Scottsdale, 480.941.8200