Talavera Restaurant, Scottsdale

At Talavera, it’s hard to tell what’s more inspiring—the food or the views of the Valley from the foothills of Pinnacle Peak Park in north Scottsdale. It’s headed by Chef Mel Mecinas, a 13-year veteran of the Four Seasons family who used to cater to celebrities at the Los Angeles property and got his start in the restaurant business as a teenager when he worked for his father at a family-style chain restaurant. Mecinas never had any “formal” training, instead sharpening his skills in the real world at age 19 when he took up a post with Joachim Splichal, the chef-owner of West Hollywood's Patina restaurant. Mecinas has claimed to be “wary of cookbooks” and instead prefers to take creative risks with his cuisine, which is evident at the resort’s signature restaurant. Try the Chilean sea bass with potato risotto or the lamb chop and cumin spaetzle. If you’re looking for a deal, opt for the three-course tasting menu for $46 per person, or $60 with wine pairings.

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