7114 E. Stetson Drive, Scottsdale
480-425-9463

A digestif (pronounced "dee-jess-teef") is a liqueur, often herb-based, taken after dining as an aid to digestion. Now, if that definition conjures fusty old restaurants and fusty old men, forget about it. With its Mid-Century Modern design, fun cocktails and hybrid menu (Southern California meets Italy), Digestif is anything but old school. Well, I take that back. Chef Payton Curry honors European traditions by cooking seasonally, hand-cutting meats, and making his own charcuterie and artisanal pastas, using classic technique in a modern context. Three menus (including one called "anytime") ensure that there's no end of good things to eat. Try a crostata, topped with heirloom tomatoes and house-pulled mozzarella; french fries (frites) topped with gremolata; Dungeness crab with organic watermelon, mint, capers and olives; or my favorite, Farm to Table -- fava beans with pureed sunchokes, oyster mushrooms, Pecorino and saba (like balsamic, only better). Really, try anything. I've pretty much loved it all. Do save a bit of room for a Tracy Dempsey dessert, maybe goat cheese and peach crostata or panna cotta parfait with brandied cherries. I could go on and on, but you get the picture. Go. Eat. Love. Lunch and dinner daily. $$-$$$

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