位於Central Phoenix​且採用在地食材的優質餐廳

Squash soup was fantastic. Salmon bowl very good. Beef tacos very good. Nice outdoor seating, although workers started moving portable hedges between seating area and pool area while we were eating—blocked our view.

Always love J & G! We have never had a bad experience here. Service, food and ambiance impeccable. Thank you!

Such a festive outdoor setting with wonderful food and drinks. We started with drinks at Sidecar and then moved over to the beer garden tables outside for dinner. It was great for our larger group of 7. We love the whole experience.

There's something decidedly civilized about dining al fresco in December when the rest of the country shivers through winter's early descent. Gertrude's at the Desert Botanical Garden understands this privilege, and on a balmy 80-degree afternoon, they orchestrated a lunch service that would make even the most jaded restaurateur take notice. The true mark of excellence in service isn't in the grand gestures, but in the subtle dance of anticipation and delivery. Bryce, our server, demonstrated this art with remarkable finesse – present when needed, invisible when not, maintaining that delicate balance that separates the professionals from the merely competent. The menu, while firmly rooted in southwestern sensibilities, shows flashes of innovation that catch one's attention. Their hummus duo – a roasted red chili version paired with pipian verde – arrives with an array of pristine raw vegetables and house-made tortilla chips that crack with satisfying precision. It's the kind of dish that makes you wonder why more restaurants don't take such care with seemingly simple preparations. The chicken posole, while generous in portion, needed a bolder hand with seasoning – a rare misstep in an otherwise carefully considered meal. However, the gertie burger more than compensated: eight ounces of quality Angus beef, properly handled and cooked, topped with sharp cheddar and caramelized onions that had been given the time to develop their full potential. The black pepper-ranch aioli showed restraint and judgment, while the accompanying fingerling potatoes arrived with the kind of crisp exterior that speaks of proper technique and attention to detail. The draft Irish Red Ales proved an inspired choice for the season – refreshing enough for the desert air while carrying the weight and complexity appropriate for the holiday season. It's this kind of thoughtful curation that elevates a good restaurant to an excellent one.

We sat at the beautiful curved bar and were “taken care” of by our bartendress. She guided us through the menu and our meals were a broad selection from the offerings and were OUTSTANDING. Shishito peppers, calamari, hamachi, George’s Bank Scallops and the Risotto and Wagyu Beef tips…a delicious and memorable dining experience! Thank you! Angus