Vegetable Centric . We had one meal outside our hotel and choose FnB, a favorite among locals and known for their farm to table menu . It’s a very vegetable forward menu with more items featuring locally grown produce and probably my most vegetable-heavy menu since I dined at Daniel Patterson’s Coi in San Francisco . Portions are quite generous and we were soon overwhelmed with our order of 2 items per person . Thankfully, everything is fresh, delicious and well-done with highlights being the roasted carrots, lobster mushrooms, Atlantic swordfish, and Peruvian chicken . 📷 soft scrambled duck eggs, chanterelles, thyme, buttered bread $17 / hatch Chile relleno, crow’s dairy goat cheese, peruano bean relish $18 / chilled smashed eggplant, white beans, tomato, red onion, chives, preserved lemon $14 / fresh pasta, corn, jalapeño, bacon, basil, young pecorino, green onion $28 / Peruvian 1/2 chicken, roasted red fingerling potatoes, spicy green sauce $32 / Atlantic swordfish, lobster mushrooms, Marcella beans, summer squash, tarragon $36 . 📍FnB (Scottsdale, AZ) . #eaterphx #scottsdaleeats #topcitybites #sffoodie #foodie #nomnom #feedfeed #eeeeeats #foodpics #foodgasm #dailyfoodfeed #globaleats #foodphotography #eatnorthamerica #foodsharinggroup (at FnB Scottsdale) https://www.instagram.com/p/CiLzmmvPtPk/?igshid=NGJjMDIxMWI=
