Chef Mark Tarbell immediately elevated fine dining in Phoenix when he opened his "Neighborhood Restaurant for the Nation", Tarbell's. Chef Mark firmly believes that the Tarbell's staff are the stars. Hundreds of accolades later, the Tarbell's team continues to serve relevant, curated, Farm to Table, inspirational dishes and classic comfort food in the elegant, art-filled space. Chef brings his passion, curiosity and deep knowledge to the menu and award winning wine list. His mission - you'll feel warm, welcomed, your soul nourished and a night to remember.
Mark has won five Emmy Award’s as the host of AZ PBS’s “Plate and Pour” and “Check, Please! Arizona” and is a two time inductee into The Arizona Hall of Culinary Fame as Outstanding Chef and Media Master. Mark's adventures include Tarbell’s Restaurant, Wine Bar (Tavern), The Wine Store, Tarbell’s Catering, Tarbell’s The Goods at Phoenix Sky Harbor Airport Terminal 4, The Tavern at Terminal 3 and The Bond- Cultivate and The Vault.
何以成為名店
行政主廚:Mark Tarbell
OpenTable美食編輯: Legendary PBS television host and James Beard-nominated chef Mark Tarbell opened his namesake restaurant in 1994, and it’s still one of the city’s hottest reservations. Come for classic dishes like Scotch beef and a grass-fed wagyu along with seasonal, seafood-forward mains, all served in a cozy space filled with paintings. A knockout wine list and fancy supplements like lobster and caviar make Tarbell’s the ultimate special occasion destination.
Been to Tarbell's over a dozen times and have always enjoyed it. However, last night was a miss. First, the table they sat us at was awful. It was a 4 top against the far east wall. They have too many tables against that wall and it's too crowded. When you try to slide in you take off half the tablecloth on your table and the people next you. The servers even have a hard time reaching you since they can't get in between the tables. Or they simply hit you and feel like they're on top of you. They need to remove one of those tables to make it more comfortable for both the diners and the staff.
The worst thing was my entree. I ordered the wagyu filet tips. It had about a pound of salt on it. Horrible. My husband's regular filet was better, but his fries were extremely salty as well. The chef had a heavy hand with the salt last night.
The server did comp my entree and have us a complimentary cheesecake. He was very nice and apologetic. Would have liked the manager to come out and speak to us, but, that didn't happen. This one bad experience won't stop us from going back as we've always loved this restaurant. Hopefully, this was just a one off bad experience.
請問這對你有幫助嗎?
T
Tarrah
Phoenix
1則評論
5.0
1則評論
在2天前用過餐
整體 5
食物 5
服務 5
氛圍 5
Exceptional service and fantastic food! We will most definitely be back!
請問這對你有幫助嗎?
k
kelley
VIP
聖地亞哥
5則評論
5.0
5則評論
在2天前用過餐
整體 5
食物 5
服務 5
氛圍 5
Top notch all the way around. Aaron was attentive and informative on the wine, food was great, as always.
請問這對你有幫助嗎?
R
Ron
VIP
Phoenix
8則評論
4.0
8則評論
在2天前用過餐
整體 4
食物 5
服務 4
氛圍 5
The reservation was booked as a "Special Occasion". It was acknowledged by the server when we sat down. Then nothing else occurred. The previous year the desert was a nice production of appearance for the birthday. All else was perfect, failed on this one issue.