Restaurant Review: Virtù Honest Craft

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For a really exquisite dining experience, you must make reservations at Virtù Honest Craft, nestled in the Bespoke Inn Scottsdale bed and breakfast. It’s an intimate, white-tablecloth restaurant with outdoor seating underneath twinkling candles and string lights. Fire and water features make the courtyard feel magical. Not only is the setting spectacular, but the food is incredible.

Reservations are required here because the menu is prix fixe and created by Chef Gio Osso. The award-winning menu changes frequently (often daily) but it typically features seafood, prime meats, fresh handmade pastas, and regional produce prepared with a Mediterranean influence. The standard prix fixe menu comes with 3 courses - a small bite (starter), an entrée, and a dessert. Wine pairings are optional as well as a second course of pasta and/or a fourth course of cheeses.

The menu choices all looked so good, so I had to rely on the recommendations from my waiter (who was also a sommelier), and he did not disappoint! I started with the Polpo - the one standard small bite course that’s always on the menu. It was octopus with lemon marinated chickpeas, calabrese chile butter, salad and balsamic drizzle. I loved the spiciness of the chile butter combined with the lemon and balsamic. The acidity of the La Raia Gavi complimented the citrus in the dish and also helped to cut some of the spice of the chile.

For my main, I selected the Anatra - smoked duck breast with date black tahini, orange cipolline, cashews, and pinot noir sauce. Though a visually ominous looking dish, don’t let the deep red and black hues scare you off. The dish was utter perfection. The pinot noir drizzle was flavorful but not overly sweet and I could pick up a hint of cherry. The date black tahini was a silky smooth puree with a hint of nuttiness from the cashews. The taste was vaguely familiar to me. It took me a second to realize where I remembered this flavor profile from, then it hit me. I was instantly sent back to memories of eating fig newton cookies at my grandmother’s house. This was certainly the best duck dish I have ever eaten and it paired perfectly with the Grimaldi Barbaresco.

For dessert, I had a chocolate dish topped with a scoop of salted caramel ice cream and toffee drizzle. Every 3-ounce glass of wine served was paired perfectly with their respective course, and this pairing was no exception. The dessert was served with a sparkling red wine from the Piedmont region, which perfectly cut the sweetness of the dessert while still complimenting it.

I loved every moment of my experience at Virtù, from the ethereal ambiance and impeccable service, to the impressive and beautifully presented food. If you’d like to experience an unforgettable culinary experience while in Scottsdale, look no further than Virtù Honest Craft.