Cowboy Ciao Wine Bar & Grill

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7133 E. Stetson Drive Scottsdale, AZ 85251

480-946-3111

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3 User reviews Write A Review

Critics'
Pick
Best Dessert
Award Winner 2011

Cuisine(s): American, Eclectic, New American, Southwestern

Hours: Lunch: 11:30 a.m.-2:30 p.m. daily. Dinner: 5-10 p.m. Sun.-Thu.; 5-11 p.m. Fri-Sat.

Price: $$$, $$$$

Payment Types: All Major Credit Cards, Diners Club, cash
Attire: resort casual

Features: Smoking, Takeout, Private Party, Catering, Wheelchair Accessible, Business Dining

Serving: Dinner, Lunch

Alcohol: Full bar
Reservations: Accepted, Recommended

Parking: Street, Valet

Description

The goofy moniker might start spaghetti Westerns playing in your head, and the shabby-chic interior may be designed to appeal to yupper-class Scottsdalians with graying temples, money to burn and the fervent need to see themselves as still cool after all these years. But the food is intriguing, inventive and skillfully prepared, and the wine list is longer than a 19th-century Russian novel, with plenty of offbeat and affordable choices. Menu highlights include starters like the buffalo carpaccio -- paper-thin slices of seared bison rubbed with cumin-espresso -- and entrees such as the elk strip loin with hazelnut pesto and the sumptuous mushroom pan-fry with double-cooked polenta. Can't go wrong with the sticky toffee/chocolate cake for dessert.

2011 | Best Dessert

We've been known to sup at one end of town, hop in the jalopy, and cruise over to the other end of town just to finish off the night with one or two of Cowboy Ciao's deservedly famous meal-enders. And thanks to pastry chef and dessert diva Country Velador, there isn't a clunker on the menu. The Bread Pudding Overboard gets a lot of buzz (with its brown sugar streusel and American Oak ice cream), but what really knocked us out was the Spumoni Americano -- a delicious twist on the classic... More »
2007 | BEST SIGNATURE DESSERT

We sure love hot chocolate, although in the warmer months (when we'll only drink iced lattes) we can hardly stand the thought of it -- unless it's Cowboy Ciao's unforgettable take on the classic cold weather treat, the Cuppa Red Hot Chocolate. Here, pastry chef Tracey Dempsey interprets it as a cool, utterly decadent dessert: a rich chocolate-cinnamon pot de cr�me that's almost as thick as fudge, served in an oversized cup fit for cocoa. The only thing "hot" about it is a froth of oozy c... More »
2006 | BEST USE OF A MUSHROOM

This category should actually be named "Best Use of Several Mushrooms," since the chefs at Cowboy Ciao mix a combo of cremini, oyster and button 'shrooms -- topped with grilled portabellini -- to create the best mushroom fry we've ever tried. The dish -- served as an appetizer or hefted up for an entree -- is accompanied by double-cooked polenta and dressed with cotija cheese, avocado and tomatoes. Heaven in a pan. More »
2005 | BEST CUPPA HOT CHOCOLATE

The folks at Cowboy Ciao are good cooks and good writers. Their menu is a work of art, with funny quotes from customers ("Sprinkle my ashes over Cowboy Ciao"), thorough descriptions (the Buffalo Carpaccio is rubbed with espresso and cumin) and creative names (an octopus/spinach mix is called the Big Biceps Salad). But no name, no description, can do justice to our favorite dessert at this cowboy-chic spot. The menu dutifully lists the ingredients of the Cuppa Red Hot Chocolate:... More »
2003 | BEST NEW AMERICAN CUISINE

What, exactly, is New American food Nobody really knows. But ultimately, it seems to come down to presenting diners with dishes they think they might know, but then, surprise! There's some crazy twist to keep you scratching your head. Often, it's delicious in an exciting kind of way; at Cowboy Ciao, the surprise is always spectacular. Executive chef Bernie Kantak has come up with dishes like chile gratin (elk, beef loin, white beans, smoked Cheddar and Gouda); rare tuna with ground hops and... More »
2002 | Best Place To Satisfy Ilks Like Elk

Like all our great Valley restaurants, Cowboy Ciao changes its menu on a regular basis, all the better to keep us interested in its creative cuisine: modern American food influenced by the flavors of Italy, the Southwest and Mexico. But we can always count on something special, manly and cowboy charming. Sometimes it's pesto-crusted elk loin, the strip grilled medium rare and served with pan-grilled vegetables, polenta and Cabernet wild and exotic mushroom ragout. Buffalo carpaccio makes a... More »
2001 | Best New Phoenix Charm

Folks who've never been to Phoenix are convinced that we dine solely on hunks of steak, barbecue beans, baked potatoes and paint-peeling coffee made with eggshells. Leave it to Cowboy Ciao, with its ultra-stylish, spaghetti Western ambiance, to show them creative American cuisine, spiked with influences from Italy, Mexico, and, of course, the Southwest.The Stetson chopped salad is legendary, and we crave the calamari, tossed with chasoba noodles, sesame vinaigrette, chile oil and daikon... More »
2000 | Best Wine Selection

There are other restaurants in town with longer wine lists. But they don't have what makes Cowboy Ciao so special to us -- wine flights.What a wonderful concept -- giving us three different wines, at three-ounce pours each, for one fixed price. It allows us to sample and savor fine new wines we might never have tried otherwise.The presentation is clever -- a heavy wooden board carved with three nooks for the wineglasses, and three nooks for the mini carafes. A long strip of paper... More »

Pavle Prunes the Vines -- and Keeps an Eye out for Rattlesnakes

By Pavle Milic | Fri, May 25, 2012

In this occasional series, Pavle Milic will spill about his current mission to learn how wine is made -- literally from the Southern Arizona ground up. Today: pruning and weeding. The alarm goes o... More »
Lifting the Wine-List Veil at Citizen Public House

By Brian Reeder | Wed, May 16, 2012

Welcome to Vine Geeks, where Brian Reeder and Pavle Milic of AZ Wine Merchants take the drinking game quite seriously. Pay attention -- you might just learn something. Today, Brian heads over to Citi... More »
Three Ways to Eat Your Way Through Arizona Restaurant Week

By Laura Hahnefeld | Tue, May 15, 2012

Sure, it may be called Arizona Spring Restaurant Week, but this nine-day sup-fest -- from Saturday, May 19, through Sunday, May 27 -- takes place when the Valley starts heating up and the restaurant b... More »
Pavle Milic's Quest to Make Wine: A Quixotic Exploit?

By Pavle Milic | Fri, May 11, 2012

Earlier this spring, we launched Vine Geeks -- in which AZ Wine Merchants' Brian Reeder and Pavle Milic share advice, news and a little levity from the world of wine. Today, we bring you Romancing t... More »
100: Tracy Dempsey

By Chow Bella | Wed, May 9, 2012

From now 'til we publish the 2012 edition of Best of Phoenix, New Times and Chow Bella present 100 Tastemakers -- Valley residents who make the cut in our culinary scene. Some you'll know; for others... More »
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stoneinmotion | Scottsdale, AZ | 16 Reviews

| Fri, July 16, 2010

The Stetson Chopped is amazing! It's the strangest non-salad-salad and absolutely addicting! I get cravings for it all the time but unfortunately this place is a bit on the higher-end so it's a special treat! Very cool wester/european theme and great atmosphere tucked away in a beautiful part of Old Town. Make a reservation!
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Kelsee | Phoenix, AZ | 189 Reviews

| Thu, May 6, 2010

My parents took me here for lunch, I didn't know what to expect. The decor is a little cheesy for my taste, but the food is amazing! I had a bit of everybody's meal from the table and all of them were great. Worth visiting even with the weird decor!
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cchilton1 | Seattle, WA | 282 Reviews

| Mon, April 26, 2010

The Stetson Chop Salad was unbelievable! I couldn't believe that when I asked for the recipe - they gave it to me! Great service....I'll definitely go back!

Dinner Menu

Salads

$6.00

Ciao Mixed Greens
choice of dressings; smoked tomato, pesto buttermilk, mustard vinaigrette

$13.00

Smoked Duck Salad
pickled chayote, candied pistachios, rocket, chèvre, cherry/sherry vinaigrette

$15.00

Testosterone Salad
port-charred beef tenderloin, crumbles and dressing of maytag blue cheese, bourbon-soaked cherries, potato chips

$12.00

The Stetson Chopped

Big Plates
Some With Starch, Some With Vegetables, Most With Both

$24.00

Exotic Mushroom Pan Fry
mucho mushrooms (including cremini, button, oyster, cepe, lobster, black trumpet, shiitake, morel, yellow foot) in ancho cream over double-cooked polenta, topped with grilled portabellini, avocado, tomato and cotija cheese ... our signature dish

$34.00

Tenderbelly Pork Shank
braised in both port and porter and slow-roasted osso bucco-style, served over montasio polenta and kale casserole (confit tomatoes, wilted tuscan kale, garlic)

$29.00

Grilled Swordfish
grilled to medium, served with green peppercorn/oyster mushroom cream sauce and ‘chef lester-veg’ (a mélange of charred rapini, salsify, garlic, onion & speck)

$32.00

“born & Raised On The Rez” Lamb
niman ranch shank with toasted cumin rub, slow-roasted, served atop bean stew (anasazi and cranberry beans, roasted corn, campari tomatoes, roasted hatch chiles)

$31.00

Korean-style Bbq Short Ribs
braised in honeydew/pear/asian bbq sauce, served with quinoa, wilted leeks, and baby bok choy in crème fraîche and wasabi (who needs la and that truck?!)

$25.00

Niman Ranch Flat Iron
ancho/coriander rub, grilled to temperature, served with avocado/tomatillo purée, vegetables, and ‘monster mash’ (purple peruvian potatoes with oaxacan chiles)

$30.00

Sesame-crusted Ahi
1 sushi-grade tuna crusted with white and black sesame seeds, seared rare, served with sweet mirin/ginger-roasted golden beets and grilled plum salsa

$27.00

Pistachio Pork Chop
crusted with ground pistachios, pan-seared to medium, served with a gratin of gorgonzola and sweet potato, and a pan-roast of broccolini and radicchio

$25.00

Chicken-fried Trout
buttermilk/sambal marinated, with sriracha/dill rémoulade & thai chile/mint slaw

$35.00

Pastrami-rubbed Filet Mignon
red dragon cheddar/yukon gold mashed, braised red cabbage, syrah butter sauce

Grazing
Appetizers, Smaller Meals, Big Bites, Sharing Encouraged

$7.00

Super Summer Soup
chilled soup of roasted corn, coconut milk, caramelized onion, with duck confit ice cream

$14.00

Wild Boar Meatballs
with salsify, charred broccolini, chanterelles, cream, truffle oil, shaved montasio cheese

$11.00

Burrata Bonanza
with avocado, arugula, radish, fried shallots

$16.00

Dungeness Crab Enchiladas
toasted pepitas, queso oaxaca, avocado salsa

$12.00

Knife & Fork Bbq Pork
mesquite-smoked berkshire shoulder, with apple/endive/sesame slaw & maple gastrique

$7.00

Crispy Mac N‟ Cheese‟
white cheddar, bacon, cool tomato/chile sauce

$14.00

Seared Scallops & Beet Risotto
served with dill cream sauce and goat cheese

$12.00

Buffalo Carpaccio
rolled in a cumin/espresso dry rub, seared, with spring onion/quince relish and manchego

$9.00

Quesadilla Del Dia

$15.00

Ciao Cheese Platter
artisanal cheeses with house accompaniments

$5.00

Bruschetta Duo
roma tomato, basil, balsamic, pecorino, & cremini, fresh herbs, truffle oil, pecorino

$13.00

Grilled Black Tiger Shrimp
habanero chile/apricot glazed, with (roast corn, snap peas, bacon, red onion)

The Country Store

$7.00

Caramel Popcorn
w/ chocolate & bacon

$25.00

Cowboy Ciao Wine List
mint condition

$15.00

‘live At Kazbar’ Rowland Band Cd

$55.00

Kazimierz ‘k’ Decanter

Out Of The Box

$6.00

Daily Bowl
might be chili, or soup, or posole

$14.00

Mini Mushroom Pan Fry
smaller version of our signature dish

$13.00
Add Applewood-smoked Bacon $2.00
Add Cheddar, Gruyere, Or Maytag Blue $2.00

Wagyu Burger
cooked to temperature, served on challah knot roll with truffle aïoli

Desserts

$9.00

White Chocolate Blondie

$8.00

Creme Fraiche Cheesecake

$7.00

Housemade Ice Cream & Cookies

$8.00

Pie

$10.00

Bread Pudding Overboard

$8.00

Spumoni Americano

$7.00

Birthday Cake

$8.00

Bomboloni

Looking for another city?

Cowboy Ciao Wine Bar & Grill

7133 E. Stetson Drive Scottsdale, AZ 85251

480-946-3111

Description

2011 | Best Dessert

2007 | BEST SIGNATURE DESSERT

2006 | BEST USE OF A MUSHROOM

2005 | BEST CUPPA HOT CHOCOLATE

2003 | BEST NEW AMERICAN CUISINE

2002 | Best Place To Satisfy Ilks Like Elk

2001 | Best New Phoenix Charm

2000 | Best Wine Selection

Pavle Prunes the Vines -- and Keeps an Eye out for Rattlesnakes

By Pavle Milic | Fri, May 25, 2012

Lifting the Wine-List Veil at Citizen Public House

By Brian Reeder | Wed, May 16, 2012

Three Ways to Eat Your Way Through Arizona Restaurant Week

By Laura Hahnefeld | Tue, May 15, 2012

Pavle Milic's Quest to Make Wine: A Quixotic Exploit?

By Pavle Milic | Fri, May 11, 2012

100: Tracy Dempsey

By Chow Bella | Wed, May 9, 2012

stoneinmotion | Scottsdale, AZ | 16 Reviews

Kelsee | Phoenix, AZ | 189 Reviews

cchilton1 | Seattle, WA | 282 Reviews

People Who Like Cowboy Ciao Wine Bar & Grill