I decided to go to this restaurant because of my fellow online reviewers & unfortunately it's the first time I've felt let down. My boyfriend and I went to Su Vino winery right before they were closing & needed to find a new place to eat so I pulled up Trip Advisor & found F&B had amazing reviews. As we walked in I thought the place was really cute, it was really eclectic & looked very down to earth. We sat down & were asking questions to the waitress because their drink menu is a bit confusing. She seemed a little impatient with us but then would go to the table next to us (an older couple) and be so friendly & nice... seemed really odd. I got the impression that maybe she thought they would spend more & tip her better but we spent over $200 on our meal so I would think that deserves a little attention. I advise all younger patrons to try not to sit in the section of the early 30's blonde waitresses, unless you want rude service. The food was not really that spectacular either. The ambiance gives you the impression of a farm fresh type cuisine but the steak we had was not impressive at all. Grass fed beef is really my favorite because it tends to just melt in your mouth but it didn't taste much better than something you would buy in the butcher section of your grocery store. We ordered the falafel (probably the best out of everything), sunchokes (very weird it almost tastes like a potato/artichoke & I definitely do not recommend this) it tasted very unhealthy & they gave you way too much. I would have to say that the absolute worst part for me was the dessert, of all things this should be executed perfectly because that's the last thing you eat before you leave. I originally ordered the trip chocolate souffle cake & was sooooo excited, what a joke!! I have made souffle many times & it is very difficult but what they served was not souffle it tasted like they pulled an old dessert out of the refrigerator, dumped Hershey syrup on it & served it. It was dense, cold & dry... YUCK!!! I took one bite & could not eat another, after 20 minutes of our dessert sitting their uneaten the waitress finally came back to check on us & I ordered the Butterscotch Pudding (their signature dessert) & the waitress said, "oh you decided to try that too?" She brought it out & then dropped off our check. Okay here's a little Serving 101, if somebody orders dessert & doesn't eat it & then orders another dessert you may want to ask if something was wrong??? Not just ignore the table & then drop off the check to avoid having a conversation or to remove an item... who does that??? I then told her that I didn't like the dessert & to please remove it. After 2.5 hours, a few courses, $240 (with tip) later I was glad to leave. I will not be returning or recommending this place in the future, in fact I've told a few people already not to waste their time in trying it. read more

Bravo, Bravo! Encore, Encore! My experience at FnB was favoloso. Do you know what it is like to get VIP treatment? The classy, I-am-actually-an-important-person treatment where the maître d'hôtel knows your name, ceremoniously selects a table for you, forms an intimate knowledge of your palate and preferences for food and wine, and strives to create an experience that will both entice and please you? Neither did I -that is, until I dined at FnB. Pavle had me at 'Bonsoir, mademoiselle,' and from the moment I walked in, I was putty in his hands. Within the walls of the thoughtfully laid out space and atop the gorgeous tiles, he and Chef Charleen created a beautiful meal for us. His presentation of the both the wine and the food was outstanding to the point that several tables, including ours, left the final selections to him. It is a compliment and a sign of confidence in the skill of one's host to allow them to surprise you. And joyfully surprised we were with everything! Pavle is a man of details. He brought us the culo di pane (crusts) as he pegged me for an Italian, and kindly removed my plate of discarded olive pits so it would not look like I ate them all (which I did). He paced the meal according to the feel of our table, allowing us to peruse the menu at our leisure and serving each course at an ideal interval. My date and I were hoping for a slow, enjoyable meal, and we received almost 3 hours of terrific food and service. FnB prides itself in serving locally grown and produced goods and ingredients. Their primary wine list boasts a great selection of Arizona wines (who knew!?), and Pavle's recommendation was wonderful, based on both of our preferences. For our meal we had the olives, the freshly-pulled mozzarella with leeks and a fried egg (favorite!), the most delicious fennel salad we will have this month (ask him), the spicy spigarello (interesting leafy green), the squash ravioli (the only dish that my palate disagreed with - I do not believe pasta and squash should have anything to do with horseradish), and the sea bass special served with citrus (Chef Charleen must have known how I feel about blood oranges). We ended with locally roasted coffee, hot mulled cider (it has quite the kick!) and the most delicious chocolate cherry sourdough bread pudding you will ever have (which will sadly be retired as Ben Hershberger from the Phoenician is moving to NYC). Be sure to try it while it is still available! Our experience at FnB was amazing and entirely memorable. I believe this might be the best restaurant in Old Town and it is already my own personal favorite. Pavle, Signore, you are delightfully funny and unforgettable, and I know you will remember me for the next time I join you and FnB for dinner. Which, I promise, will be soon. read more

I recently had the pleasure of dining at FnB for my second time, and it was once again an absolute delight for the senses. From the moment I stepped inside, I was greeted with a warm and inviting atmosphere that set the stage for an extraordinary culinary experience. The menu truly is a testament to their commitment to showcasing the best of American cuisine with a modern twist. The array of options available catered to a variety of palates and dietary preferences, making it a versatile dining destination. What impressed me most was the thoughtfulness and creativity that went into each dish. The Burrata Salad is a masterpiece that combined creamy burrata cheese, vibrant heirloom tomatoes, and fragrant basil in a way that felt inventive yet simple. The flavors harmonized perfectly, creating a refreshing and light appetizer that set the tone for the rest of the meal. Next, I indulged in their signature entrée, the FnB Burger. This burger was a true revelation, featuring a juicy patty made from locally sourced, grass-fed beef, topped with aged cheddar cheese, caramelized onions, and house-made pickles. The brioche bun was impeccably toasted, providing a delightful contrast to the tender beef. It was accompanied by a side of perfectly seasoned fries that added an extra touch of satisfaction to the dish. One highlight of the menu was their seasonal special the Pan-Seared Sea Bass. This delicate fish was flawlessly cooked, with a crispy skin that gave way to moist and tender flesh. The sea bass was served atop a bed of creamy risotto, enriched with flavors of saffron and a hint of lemon zest. It was a truly sublime combination that left me craving another bite. The service was top-notch, the staff was attentive, knowledgeable, and passionate about the menu. They were happy to provide detailed explanations of each dish, offering recommendations based on personal preferences and ensuring that every guest had a memorable dining experience. The ambiance added an extra layer of enjoyment to the evening. The restaurant's contemporary decor, coupled with warm lighting and comfortable seating, created an inviting and relaxed atmosphere. It was the perfect backdrop for a memorable meal shared with friends or loved ones. read more

My first visit to FnB left a strong impression -- seasonal ingredients take center stage here, with dishes that feel thoughtful, produce-driven, and beautifully presented. The menu clearly celebrates what's fresh and local, and the kitchen does an impressive job letting those ingredients shine. We started with the watermelon, peach, cucumber, and feta salad, and it was the perfect introduction to Arizona produce season. The dish was incredibly refreshing, with juicy seasonal fruit balanced by salty feta and crisp cucumber. The herbs gave it just enough brightness without overpowering the natural sweetness. Light, fresh, and exactly what you want on a warm day. The lamb riblets were one of the highlights of the meal. The meat was rich and tender, elevated with warm, ethnic-inspired spices and a subtle sweet-and-spicy balance from the sherry vinegar and aleppo. The cucumber and fresh herbs helped cut through the richness, while the coriander and mint pairing with lamb felt natural and intentional. Every bite had contrast and balance. The California white sea bass was another standout. The fish itself was beautifully cooked and paired with a creamy basil aioli that brought everything together without overwhelming the dish. Combined with sweet corn, peaches, and crunchy almonds, each bite had different textures and layers of flavor. The presentation was vibrant and colorful -- almost too pretty to eat. Unfortunately, dessert was where things became less memorable. The coconut leche cake had good flavor but was denser and drier than expected. Compared to the creativity and presentation of the savory dishes, this one felt visually simple and lacked the same level of excitement. The old fashioned butterscotch pudding looked beautiful, but the amount of whipped cream overwhelmed the dessert itself. While the presentation made sense aesthetically, it made it difficult to fully appreciate the butterscotch flavor hiding underneath. Overall, FnB shines brightest when showcasing seasonal produce and savory dishes. The kitchen clearly understands balance, texture, and presentation -- though desserts may not be the reason you return. read more

Since coming to Arizona in 2009, I have heard a lot of talk about F 'n' B and how great it is. Well, this was the first restaurant I visited when I moved to Scottsdale based on a recommendation from a very knowledgeable friend in the industry. Unfortunately, my experience didn't live up to the hype. This is not to say that F 'n' B wasn't good but if people from Phoenix to Chicago are telling me to check it out, it better be great. I had 2 apps and some wine; rock shrimp, which was breaded and fried w/ what was essentially a remoulade sauce and their house pate, which, was all pork ,if memory serves me correctly, served with assorted pickled vegetables. The rock shrimp were good but not notable; I could get something that pedestrian almost anywhere. The Pate itself was solid but they missed the mark on the veggies. Perhaps their brine wasn't on point for that batch (i'm assuming they pickle their own vegetables) because I like pickled veggies in general. My last point of contention was the service; it wasn't lacking, rather, I felt it was overbearing. Pavle, who I believe may be an owning partner or at the very least is the GM was always checking in on me as I was at the bartop by myself. It's great to be paid attention to but after a while, I was getting a little annoyed at the frequency of check-in's and the fact that it felt like I was being smothered. His hospitality is there, no doubt, just a little too strong. I am in no way suggesting that others don't try F 'n' B, I actually intend on visiting again when I have some time; I'm only trying to bring some balance to the overall perception of this restaurant. read more

Not a fan of FnB. First, the pretentious menu, all in lower case to showcase a vibe. There are 3 sections, starters, veggie sides and entrees. But you have to study the ingredient list of each dish to discover if it's a cheese plate or a salad or a soup or what. The spinach salad lists, spinach, pita, nuts, etc. It doesn't sound like a salad until you really study it. Plus, pita? They're pita croutons. It's a spinach salad with croutons. Why the pretense? Say: Spinach Salad: then list the ingredients. Second, just combining different flavors doesn't mean they go together. We had a carrot dish with tahini, grapefruit and lentils, These ingredients weren't married well at all and it was very acidic. Same problem with the grouper. It was a big acid bomb in every bite. I understand and appreciate bold flavors, but there's a difference between mastery of bold flavors and just drowning a dish in acid and proclaiming it "bold." On the flip side, the curry chicken dish was surprisingly bland. It tasted like the instant Nile Spice lentil couscous "just add water" soup from the grocery store. The chicken was tender, but we found no mastery of techniques. FnB also suffers from an identity crisis. It can't decide if it's bohemian, edgy fusion or down home casual. They can think they're edgy, but it was just kind a mess. read more

In a tiny spot that has housed previous excellence, the owners have managed to create a radically new atmosphere in Old Town Scottsdale. The decor, revolving around the gorgeous tiled floor, is highlighted by homey and personal touches. The room itself seems to generate warmth which is perpetuated by the owners and staff. The open kitchen spotlights the care and attentiveness that is given to every dish that's prepared, andif you take a seat at the bar set around the kitchen you can watch and interact with Chef Charleen. I'm impressed with the Arizona centered wine list. It is fantastic to see local industries support one another. Callaghan's Buena Suerte cuvee is always one of my super favorites. My guests and I shared the Benton Farms Country ham and goat cheddar with house pickled local veggies, fried green tomatoes with green goddess dressing and feta (that kept their firmness and acidity), the crispy rock shrimp with jalapeno tartar and my favorite, the shaved fennel with local citrus salad. The bgreading on the rock shrimp was light and not ovedone at all, you could really get the texture of the shrimp, and the tartar had just the right amount of heat. read more

Discrimination and prejudice is not palatable - ever. Having to display papers to be able to enter a restaurant was not acceptable in pre-Civil War era, pre-WWII Europe, nor in the civil disruptions of 1960s, nor in the Propaganda, Censorship and Mandate era of the 2020's. This restaurant is requiring Vaccination Papers prior to entry. For this, the restaurant deserves to be sued out of existence. Zero Tolerance for those who mandate pharmaceutical products in exchange for duck egg scramble and a Scottsdale name drop. All who demand vaccination papers are personally responsible for all strokes, heart attacks, blood clots, and deaths of the people who have taken these vaccines. The lawsuit should include as part of their settlement some science classes to go with their culinary classes. Mandate they stop filling their brains with leftist political propaganda. Mandate they study history. Avoid this restaurant like the plague on free Americans that it is. read more

We used to go to FNB a minimum of 2x/week when they first opened. We also brought many friends there to show our support. As their success grew, service tanked. Charlene, the chef is wonderful but Pavle is arrogant and pompous. Our last experience there was miserable. We brought visitors in who we hadn't seen in years. They brought all our dishes out at once and our server was Pavle's inexperienced daughter. When we asked her if she could slow down a bit, she gave us attitude. What was supposed to be a wonderful reunion of long lost friends turned out to be our worst dining experience ever. Go to In & Out before FNB- they are friendly and appreciate your patronage. Also....the wine selection is ghastly. PS- I never write review...this experience was soooo bad that I felt compelled. The food is good but not worth dealing with their attitudes! read more

I want to see a Chef Badman and Chef Ottolenghi veggie throw down. I Just ate at one of his London restaurants and tried his signature grilled eggplant dish. Badman wins with her version of this savory, smoky and sweet delight topped with parsley, tomato and crispy wheat berries (fried--yay!) and dollops of tangy goat cheese. No meat eater would turn this down. The rock shrimp with tagliatelli and zucchini blossoms had everyone guessing at a unique herb pairing. The corn fritters will sadly disappear after summer's over, so here's hoping for a long summer. I hope the desserts of peach pie, ginger ice cream, corn cake w/ blueberries, chocolate w/ espresso gelato hang around a while. Service rocked as usual. I haven't written a restaurant review before, but since my friends and I keep talking about this meal, I thought I should share! read more

Never in my life have I fallen head over heels for a restaurant... until now. My entire experience at FnB was something out of a dream. I was enamored the moment I walked in the door. The smell in the air, the smiles and welcoming faces, the floor... really, the floor is amazing! I was seated and then introduced to the specials and the menu. Being new to this place, I asked my server to recommend a good wine. They serve mainly Arizona wines and I am very unfamiliar. Without a blink of an eye, my server knew exactly what I needed according to my order and wine preference. From that moment on, it was a fantastical journey of epic-gastro proportions. I am at a loss for words to truly explain the delight and pure joy I experienced throughout the evening. God bless FnB. read more

We had the most incredible meal at FnB recently. It was our first outdoor dining experience here in Phoenix since COVID now that we are vaccinated. We sat outside and loved the ambiance they've created. It was a beautiful night and the service was excellent -- attentive but not overbearing. The food was of course the star of the show. The asparagus was great, the Mexican style carrots -- a spin on Street corn -- absolutely delicious, and the fish special was also satisfying. We are sweet tooths, and the strawberry cornbread dish was downright refreshing. We almost ordered another! All in all, after not eating out for over a year, we found FnB to be the perfect meal to kick off the spring/summer season. We will be back! read more

We just ate at FnB and loved it! We had a ring side seat and was able to view the grill as the chef cooked...it was exciting...but a bit warm:) We had a burrata salad(type of fresh gooey mild cheese) and a savory pana cotta salad...both were unique and flavorful. For the dinner course...the past was excellent although not house made, had loads of fresh interesting mushrooms and house made ham and a pork chop over corn that was juicy and delicious. We were pretty full but we ate the chocolate pudding with salty cream and enjoyed it. Must have reservations...this place is small and fills up quickly. The wine is nice as they serve all Arizona Wines. Enjoy and support this nice local place! read more

OMG, been wanting to come here since I moved to Arizona and finally made it! I made reservations late on a Saturday (stupid me) and they were able to get me in even though there were none available. The Chef was nominated for the James Beard award, and for a good reason! My friend and I split a greats dinner affordable Arizona red. She tried trout for the first time with the smoked trout dish and devoured it. I had the lamb rack and she had the baked butternut squash for her entré and both were unforgettable! Our server at the bar was wonderful as well! All of the staff at FnB are super friendly and make sure that you enjoy every minute of the dining experience! read more

Recently had dinner here in old town and it was amazing! We tried some Peruvian chicken egg rolls with this delicious Peruvian cheese. Then we had some type of lamb dumpling that I couldn't get enough of. For the entrée I got the chicken which was so moist and everything was so fresh. I really enjoyed how the entrées were so well put together. Definitely a great place if you really love good food. It's a little different but in the greatest possible way. Oh and I think we tried almost every dessert and from the butterscotch to the chocolate cake everything was incredible. Long story short go to F n B if you want really great food. read more

With every visit my experience becomes more vibrant, more real, and more connected. I have never felt so intrigued and passionate about what I eat. Thanks to Pavle and Charleen, my eyes and mouth are open. Tonight (my birthday), Pavle took it upon himself to create a magical gastro evening for myself and my wife, as well as a wine pairing. A most imaginative and incredible dining experience. I have stood out of my chair to applaud Charleen each time I have dined here.... and will every time. Hands down, the best place to enjoy a meal in town. Byron Carrick read more

Went to FnB four times and every time with such high expectations. Very nice they use local and in season produce. I found it a little over priced. In my four visit it was a kind of an hit or miss. I tasted two different menu and in both cases the food and presentation was kind of unrefined to justify suck an high price. One I had some pasta with mushrooms and cream fraiche that was tasty but again just ok. Would definitely go back although not very often. read more

I enjoyed a fine meal at FnB recently. It was the most memorable meal I have ever had! The food was delicious, and the staff was very helpful. I sat at the counter and watched the chef prepare all the meals, it was a unique experience. And I must say, the man who served me who I think is an owner as well, Pavle... what a handsome and kind man he is! I hope everyone gets a chance to enjoy a meal at FnB! read more

Absolutely amazing. We walked in to a very friendly hostess who immediately brought us to our table. ( we had reservations ) This was a short dining experience, (business) drinks and apps only. The food seemed very well prepared , organic greens and farmraised ingredients really seem to be a cornerstone in this restaurant. I will be dining there tonight for diner and will yelp about it later. read more