SEPTEMBER 2017 30 | FRONTDOORSMEDIA .COM Obon is the newest addition to Scottsdal e Quarter, opening just last month and bringing with it a much-needed new option for seafood. The restaurant, which has its first and only other location in Tucson, fits into the North Scottsdale scene perfectly, with a high-end atmosphe re and on-trend menu. I wouldn’t consider it your typical sushi spot, as it offers a lot more than just rolls, which I can appreciate as someone who’s not always too enthused by the idea of eating raw fish. I opted for the chicken ramen, which while simple, definitely exceeded my expectations. Don’t worry — I did try some sushi too, which while usually not my favorite, tasted incredibly fresh and flavorful, especially by Arizona standards. — Jamie Killin OBON Scottsdale Quarter There’s something magical about the luxurious atmosphere at the Omni Scottsdale Resort & Spa at Montelucia — so their signature restaurant, Prado, might not immediately come to mind for a casual evening of small bites, but we think that’s about to change once you see its incredible tapas menu. Menu items like lollipop lamb chops with mint pesto and shrimp casuela are casual enough to share and eat as finger food while remaining as high-quality and delicious as you would expect from a top resort’s restaurant. All of which pair well with any of their drink options, which include high quality cocktails, local wines and Spanish wines, just to name a few. Plus, the kind of dining experience you have is up to you, whether you want to keep it casual at the M Bar, enjoy a formal meal in the dining room or soak up Arizona’s beauty on the patio. — Jamie Killin PRADO Paradise Valley First off: it’s pronounced “poh-kay” (rhymes with okay). Not “poh-kee” and definitely not “poke” (pōk). I’ve used all three variations since trying it for the first time in June, in Maui, where it’s a staple in grocery stores. Poke is cubed raw fish and you pick the seasoning and supporting cast. It may be new to some but poke (means “chunk” in Hawaiian) is Hawaii’s favorite food. It’s obvious why that is. It’s healthy, fresh and you come away from eating it with a full-but-not-too-full feeling. At Ocean Poke Co, you get enthusiastic service and, in turn, good vibes. I went with the Heat Check bowl, comprising white rice, spicy tuna, cucumber, jalapeno, wasabi, green onion, daikon sprouts, chile flakes and garlic soy sauce. The heat was over the top because I overdosed on the wasabi. That's on me. I will be back to explore the entire menu over time. Poke is here to stay. — Mike Saucier OCEAN POKE CO Arcadia Photo: Omni Montelucia Photo: Obon Photo: Ocean Poke Co {where we ate this month} KITCHEN DOORS

SEPTEMBER 2017 FRONTDOORSMEDIA .COM | 31 KITCHEN DOORS CONTINUED Arcadia Tarbell's Tarbell’s has long been a staple of the Valley’s culinary scene, but there’s a new cook in the kitchen — chef Adrian DeLeon — so we checked it out to make sure everything’s still cool. We shouldn’t have worried. Mark Tarbell’s namesake is in very good hands, and we couldn’t have been more pleased with the flavors and dishes his kitchen created. We did bar seating after a parent-teacher conference and were, well, extremely hungry. Thankfully, the Tarbell’s crew was at the ready with a wonderful seasonal salad, a crispy, fried soft-shell crab and luscious Scotch beef, all perfect, including the wine list. Was there ever a doubt? — Andrea Tyler Evans Photo: Tarbells