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7133 E. Stetson Drive Scottsdale, AZ 85251

480-425-9463 

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  • American, Contemporary
    Tue-Thu 5pm-10pm, Sun,Fri,Sat 5pm-12am
    $$$$
    All Major Credit Cards
  • casual
    Wheelchair Accessible, Kid Friendly, Vegetarian Friendly
    Dinner
    Full bar
  • Accepted, Recommended
    Street
Description

The brainchild of well-known front-of-the-house pro Pavle Milic and chef Charleen Badman, FnB (which stands for "food and beverage") serves contemporary American with a decidedly seasonal, rustic spin. While the mouthwatering menu emphasizes the best of local organic produce, the wine list showcases top picks from Arizona. Whether you're watching Badman from a kitchen-side perch, or dining at one of the cozy tables, Milic will surely dote on you with an unmatched enthusiasm for food and hospitality.







Back to TopAwards | Visit the Best Of Website

  • 2011 | Best Way to Eat Your Veggies

    Chef Charleen Badman is such a good girl when it comes to making us want to eat our vegetables. Last year, her leeks put Scottsdale on the culinary map -- and in the pages of Bon Appetit magazine. She has a way with spinach and, this spring, got an entire school to eat cauliflower. Over the past year, we've gobbled her fried green tomatoes, spicy broccoli, and her famed leeks, and her latest menu features dishes including corn, okra, and half of a grilled eggplant. We can't wait. More »

  • 2011 | Best New Dining Trend

    There's a trend that we're crazy about. All the cool kids are doing it, and it's where you can catch the best eats -- and the hottest gossip about the food world, which lately has us wishing we'd produced a reality show called The Real Chefs of Scottsdale.Late-night menus are being offered at a handful of local restaurants, and at some of the best ones, too. Usually called "Staff Menus," these late-night dinners often feature a single meal selected by the chef or the waiters, and... More »

  • 2010 | Best New Restaurant

    This is the little restaurant that could.Amid a sour economy -- and even in the middle of the summer slowdown -- this is the place that had locals buzzing on Twitter, Facebook, and good old-fashioned word of mouth in 2010.The excitement started with a trifecta: rustic, comforting American eats by chef-owner Charleen Badman; cozy, bustling atmosphere; and rock star treatment for regulars and newbies alike, courtesy of co-owners Pavle Milic and his wife Emily Pullen. Soon, the... More »

Back to TopCritic News & Reviews | Write a Review
  • 88: Jan Wichayanuparp and Helen Yung

    88: Jan Wichayanuparp and Helen Yung

    By Chow Bella | Fri, May 25, 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 »

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

    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 »

  • 90: Christina Barrueta

    90: Christina Barrueta

    By Lauren Saria | Wed, May 23, 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 »

  • Fava Beans at Rancho Pinot and FnB -- Hurry, They're Almost Gone

    Fava Beans at Rancho Pinot and FnB -- Hurry, They're Almost Gone

    By Nikki Buchanan | Tue, May 22, 2012

    Fava beans -- quite possibly the spookiest legumes of all time. Remember Hannibal Lecter, who scared the bejeezus out of Clarice (and the rest of us) when he deadpanned, "I ate his liver with some fa... More »

  • 95: Eric Schaefer

    95: Eric Schaefer

    By Chow Bella | Wed, May 16, 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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Back to TopUser Reviews & Comments | Write a Review
Back to TopMenu
Main Menu
Salad
$10.00
Panzanella
toasted bread, greens, tomatoes, cucumbers, olives, oregano vinaigrette
$9.00
Beets & Citrus
organic baby beets, citrus supremes, fines herbes, house, smoked almonds
$9.00
Sicilian Caesar
flash-grilled romaine hearts, tonnato dressing, capers, parmigiano
$11.00
Fresh Albacore Nicoise
butter lettuce, haricots verts, potatoes, egg, olives, champagne dressing
$12.00
Dungeness Crab & Organic Watermelon
olives, mint, queen creek olive oil
$9.00
Digestif Salad
radicchio, candied hazelnuts, marinated figs, roaring 40's blue, balsamic
$10.00
Mary's Farm Chicken Salad
roasted free-range chicken, toasted pine nuts, golden raisins, mixed greens
 
Mussels & Clams
details change daily
$10.00
Farm To Sea To Table
grilled radicchio, sunchokes, carrots, radishes, peas, dressed with bagna cauda, topped with crispy white anchovies
Crostata
(More Pastry Than Pizza)
$9.00
House-pulled Mozzarella, Heirloom Tomatoes, Garlic Confit, Basil
$10.00
House Chorizo, Roasted Peppers, Fennel, Pecorino
$9.00
Crescenza Cheese, Grilled Asparagus, Truffle Oil-fried Egg
w/ pancetta 13
Cravings
$6.00
Garlic ‘fondue'
$8.00
P.l.t. On English Muffin
$9.00
Salmon Rillettes
$5.00
Marinated Olives
$8.00
Chilled Soup
$6.00
Digestif Frites
w/ gremolata
$6.00
Garlic ‘fondue'
$8.00
P.l.t. On English Muffin
$9.00
Salmon Rillettes
$5.00
Marinated Olives
$8.00
Chilled Soup
$6.00
Digestif Frites
w/ gremolata
Charcuterie
$8.00
Daily Terrine
$8.00
Housemade Pancetta
$8.00
Country Pâté
$8.00
Sopressata
$8.00
Rabbit Rillettes
$8.00
Prosciutto
$8.00
Daily Terrine
$8.00
Housemade Pancetta
$8.00
Country Pâté
$8.00
Sopressata
$8.00
Rabbit Rillettes
$8.00
Prosciutto
(take some home by the pound!)
Cheese
$5.00
Chèvre ~ Goat, Soft
$5.00
Crescenza ~ Cow, Soft
$5.00
Pecorino ~ Sheep, Hard
$5.00
Époisse Du Bourgogne ~ Cow, Soft
$5.00
Parmigiano ~ Cow, Hard
$5.00
Gorgonzola Dolce ~ Cow, Semi-firm
$5.00
Chèvre ~ Goat, Soft
$5.00
Crescenza ~cow, Soft
$5.00
Pecorino ~ Sheep, Hard
$5.00
Époisse Du Bourgogne ~ Cow, Soft
$5.00
Parmigiano ~ Cow, Hard
$5.00
Gorgonzola Dolce ~ Cow, Semi-firm
Plates
$27.00
Niman Ranch Pork Chop
sauerkraut/bacon raviolo, fingerling potatoes, cider glaze
$25.00
Butter-basted Ono
sautéed calamari, fennel, corn, tomatoes, tarragon
$27.00
Grimaud Farms Duck
pan-seared breast, warm confit & radicchio salad, parsnip purée, hazelnuts
$24.00
Seared Sea Scallops
cauliflower (roasted & puréed), golden raisins, pine nuts, saba
$28.00
Grilled Harris Ranch Flat Iron
medium rare, charred cherry tomatoes, chimichurri, latke, roaring 40's blue
$26.00
Striped Bass
pan-seared, ragú of zucchini, tomatoes, garlic, oregano
$19.00
Mary's Farm Free-range Chicken
panko-crusted breast, chilled salad of tomatoes, cucumbers, celery, braised beans
Pasta
made fresh daily
$18.00
Tajarin Crab-onara
(light, thin egg noodles) dungeness crab, house bacon, peas, onions
$14.00
Raviolo
roasted garlic pasta, sweet corn, fossil creek creamery goat cheese, tomatoes
$17.00
Garganelli
house sausage, cannellini beans, broccoli rabe, chile oil, pecorino
$16.00
Tortelloni
porcini pasta, wild mushroom & onion confit, truffled brodo
$16.00
Cannelloni
(served chilled) tomato pasta, crab & shrimp, sweet pea purée, fennel/radish slaw
$17.00
Tripolini
(gluten-free) garbanzo beans, grilled squash, white anchovies, celery, preserved lemon, chile
Panini
$9.00
Cheese
creamy burrata on grilled brioche, side of marinara
$10.00
Hearth-roasted Pork
on ciabatta, aïoli tonnato, stewed onions
$14.00
Spicy Muffaletta
olives, sopressata, prosciutto, cacio di roma , ciabatta
$13.00
Caprese
heirloom tomatoes, house-pulled mozzarella, basil aïoli, ciabatta
Desserts
$9.00
Lemon Mascarpone Cheesecake
pistachio shortbread crust, strawberry/rhubarb compote, limoncello gelato, honey, candied pistachios
$9.00
Mint Chocolate Ice Cream Sandwiches
chocolate macaroons, white chocolate/peppermint ganache, mint/stracciatella gelato, chocolate sauce, chocolate mint praline
$9.00
Frangipane Peach Raspberry Tart
warmed fruit ‘crisp', almond streusel topping, raspberry/vanilla syrup, caramel semifreddo
$9.00
Strawberry Semifreddo
strawberries & cream ‘mousse', vanilla angel food cake, warm strawberry compote, vanilla/strawberry syrup
$9.00
Sweet Corn Panna Cotta
rosemary gelée, blackberry compote, polenta/rosemary biscotti
$7.00
Affogato Di Gelato
choice of cinnamon, pistachio, chocolate mint, or sambuca gelato, with cocoa nib/cinnamon biscotti, pinoli macaroon, side of espresso
$9.00
Chocolate Raspberry Tiramisu
espresso/mascarpone cream, fossil creek creamery goat's milk fudge, cocoa nib/raspberry shortbreads
$8.00
Cookies & Ice Cream
selection of seasonal gelati or sorbetti with orange/sesame pizzelle
$9.00
Lemon Mascarpone Cheesecake
$9.00
Sweet Corn Panna Cotta
$8.00
‘cookies & Ice Cream'
$7.00
Affogato Di Gelato
$9.00
Frangipane Peach Raspberry Tart
$9.00
Chocolate Raspberry Tiramisu
$9.00
Strawberry Semifreddo
$9.00
Mint Chocolate Ice Cream Sandwiches
Craft Cocktails
$9.00
The Segway
square one organic cucumber vodka, hendricks gin, lillet (the vesper of the new millenium)
$9.00
Meyer Lemon Drop
charbay meyer lemon vodka, lemoncello, rock candy stirrer
$10.00
Pretty Ugli
muddled basil, acqua di cedro uglifruit liqueur, fresh lemon, seltzer, float of green chartreuse vep, over ice
$9.00
Cosmo-aperol-itan
hangar one mandarin, aperol, cranberry, fresh lime
$10.00
Bewitching
garden muddle (mint, basil, lime, strawberry) , saba, blood orange bitters, cachaça, over ice, strega float
$10.00
Wise Sage Julep
muddle of sage, lime, sugar; crushed ice, with armagnac, st germain elderflower liqueur, yellow chartreuse
$9.00
Sun & Moonshine Martini
square one organic vodka, falernum, balsamic cippolini
$10.00
The Nightcap
aggazzotti, madeira, chilled espresso
H2o & Soda
$3.00
Aranciata Sparkling Orange, Sicily
$3.50
Fiji Still Water, Republic Of Fiji
$5.90
Antipodes Sparkling Water, New Zealand
$3.00
Blenheim Ginger Ale, South Carolina
$3.00
Golden Maple Root Beer, Milwaukee, Wi
$3.00
Moxie Original Elixir, Boston, Ma
Beer & Cider
$5.00
Trumer Pils, Berkeley, Ca
$4.00
Moretti Dark Lager, Italy
$12.00
Isle Of Skye Wee Beast (500 Ml), Scotland
$5.00
Eel River Ipa, Organic, Fortuna, Ca
$11.00
Saison Dupont Farmhouse Ale, Belgium
$6.00
Dogfish Head Indian Brown Ale, Delaware
$6.00
Anchor Steam, San Francisco, Ca
$8.00
Reissdorf Kölsch, Germany
$7.00
Okacim Porter, Poland
$5.00
Menebrea Pale, Italy
$15.00
Normandy Cider (375 Ml), France
Classic Cocktails
$7.00
Negroni
beefeater gin, campari, carpano punt e mes, over ice
$8.00
Pavle's Pastis Treatise
charbay pastis over ice, side of water, your choice of traditional flavoring: la mauresque (orgeat syrup), la tomate (grenadine), le perroquet (green crème de menthe)
$10.00
Sazerac
rittenhouse rye, peychaud's bitters, herbsaint rinse, over ice
$9.00
High Flying G & T
aviation gin, fentimans botanically brewed tonic, over ice
$10.00
Gin Sling
junipero, clear creek kirsch, fresh lime, angostura bitters, blenheim ginger ale, benedictine float, over ice
$10.00
Hemingway's Muse
montaudon champagne, lucid absinthe
$9.00
Corpse Reviver
hendricks gin, cointreau, lillet, lucid absinthe, fresh lemon
Coffee & Tea
$3.00
Espresso
$4.00
Cappuccino
$3.00
Espressions Roastery Private Blend Coffee
$3.00
China Mist Organic Black Iced Tea
$3.00
Two Leaves & A Bud Loose Leaf Tea Sachet
Drink - H2o & Soda
$3.50
Fiji Still Water, Republic Of Fiji
$5.90
Antipodes Sparkling Water, New Zealand
$3.00
Aranciata Sparkling Orange, Sicily
$3.00
Blenheim Ginger Ale, South Carolina
$3.00
Golden Maple Root Beer, Milwaukee, Wi
$3.00
Moxie Original Elixir, Boston, Ma
Italy
$5.00
Aggazzotti Nocino Riserva
made from green walnut husks; very dark and thick, one of the richest digestif; just allowed back in the country after a two year absence due to labeling issues with the italian government
$3.00
Averna
from sicily, making a big push as a hip cocktail ingredient; main flavor profile stems from lemon zest, bitter orange and caramel
$4.00
Branca Menta
this essentially combines the bitterness and depth of fernet branca with an overwhelming blast of peppermint; not for the faint of heart
$3.00
Cynar
produced by the makers of campari; cynar consists of 13 herbs and plants, artichoke being the most prominent
$4.00
Fernet Branca
one of the biggest selling liqueurs in san francisco; intensely bitter and aromatic; made from 40 herbs, roots and spices from 4 continents and aged in oak casks for a year; ingredients include aloe, rhubarb, gum myrrh, saffron, colombus, galangal, zedoary, st. john's wort
$5.00
Liquore Strega
first created in benevento in 1860 as alberti's medical elixir, it didn't sell until the name was changed to strega (witch's love potion). strega is lighter and brighter than most digestif, perhaps due to the dominance of saffron in the mixture (also big are spearmint and fennel).
$3.00
Luxardo Bitter
luxardo distills many liqueurs, including an exceptional maraschino; their bitter is comprised of orange, mint, rhubarb, thyme, marjoram.
$4.00
Meletti Amaro
best known for their wide array of anisettes, the meletti amaro is fairly light in body, belying its darker color, from anise, lemon, mandarin
$5.00
Nardini Amaro
produced in veneto since 1779 from bitter orange, alpine gentian root, peppermint, licorice, all of which somehow leaves a distinctive chocolate impression on the palate
$5.00
Nonino Amaro
nonino is known for their wide range of grappas, and prepares their amaro from a similar grape distillate base, along with licorice, cinchona, gentian root, tamarind and saffron
$6.00
Ramazzotti Amaro
originally produced in 1815 as a tonic; still made from the same recipe of 33 herbs and spices, including sicilian oranges, cinnamon, rhubarb
$4.00
S. Maria Al Monte Amaro
from distilleria durbino in genoa, founded in 1692 specifically for the production of this amaro, which features rhubarb, bitter orange, cinchona bark and gentian
$5.00
Aggazzotti Nocino Riserva
$3.00
Averna
$4.00
Branca Menta
$3.00
Cynar
$4.00
Fernet Branca
$5.00
Liquore Strega
$3.00
Luxardo Bitter
$4.00
Meletti Amaro
$5.00
Nardini Amaro
$5.00
Nonino Amaro
$6.00
Ramazzotti Amaro
$4.00
S. Maria Al Monte Amaro
Drink - Beer & Cider
$5.00
Trumer Pils, Berkeley, Ca
$4.00
Moretti Dark Lager, Italy
$12.00
Isle Of Skye Wee Beast (500 Ml), Scotland
$5.00
Eel River Ipa, Organic, Fortuna, Ca
$11.00
Saison Dupont Farmhouse Ale, Belgium
$6.00
Dogfish Head Indian Brown Ale, Delaware
$9.00
Bluebird Bitter (500 Ml), United Kingdom
$6.00
Anchor Steam, San Francisco, Ca
$8.00
Reissdorf Kölsch, Germany
$7.00
Okacim Porter, Poland
$5.00
Menebrea Pale, Italy
$15.00
Normandy Cider (375 Ml), France
Pastis - France
$8.00
Lucid Absinthe
$5.00
Pernod
$5.00
Ricard
France
Yellow Vep $15.00
Green Vep $15.00
Yellow $7.00
Green $7.00
Chartreuse
only a lonely pair of monks know these recipes, which utilize 130 plants and flowers in the very secret mixture; green chartreuse is the only liqueur in the world with a completely natural green color; the green is 110º, the yellow much lighter at 80º (and sweeter from a greater degree of anise). vep stands for vieillissement exceptionnellement prolongé, translated as extra long wood ageing; the vep is available both green and yellow, and comes across like chartreuse on steroids, thicker, richer, deeper, more complex
Yellow Vep $15.00
Green Vep $15.00
Yellow $7.00
Green $7.00
Chartreuse
Drink - Coffee & Tea
$3.00
Espresso
$4.00
Cappuccino
$3.00
Espressions Roastery Private Blend Coffee
$3.00
China Mist Organic Black Iced Tea
$3.00
Two Leaves & A Bud Loose Leaf Tea Sachet
Pastis - Italy
$4.00
Sambuca Romana
$4.00
Sambuca Romana Black
Germany
$5.00
Jägermeister
sweeter than most digestifs, jager became popular in the us in the 70s through savvy marketing by sidney frank, transforming it from an obscure german digestif into a hip shooter; made from a secret recipe of 56 herbs and spices with a year of oak aging
$4.00
Killepitsch
produced in dusseldorf from 90 herbs, berries and fruits, including anise, gentian root, and various mints
$5.00
Jäegermeister
$4.00
Killepitsch
Czech Republic
$4.00
Becherovka
first produced in karlovy vary in 1807 as a medicinal tonic from a recipe of anise, cinnamon, and 32 other herbs and spices
$4.00
Becherovka
From the Stone Hearth Oven Crostata
(More Pastry Than Pizza)
$9.00
House-pulled Mozzarella, Heirloom Tomatoes, Garlic Confit, Basil
$10.00
House Chorizo, Roasted Peppers, Fennel, Pecorino
$9.00
Crescenza Cheese, Grilled Asparagus, Truffle Oil-fried Egg, Frisée
w/ pancetta 13
Pastis - Usa
$3.00
Herbsaint
$6.00
Charbay Pastis
Bolivia
$5.00
Agwa
liqueur made primarily from coca leaf that also contains ginseng and guarana, sort of the ‘energy drink' of digestifs
Bruschettone
(Knife & Fork Bruschetta)
$9.00
Eggplant, Organic Tomatoes, Arugula, Feta, Ciabatta
$10.00
Burrata, Pepperonata, Saba, Smoked Sea Salt, Ciabatta
$13.00
House-ground Shortrib/guanicale Haché Au Poivre, Duxelles, Cipollini, Brioche
Denmark
$4.00
Gammel Dansk
originated in 1964, a hugely popular danish liqueur comprised of 29 herbs, spices, fruits and roots, including ceylon cinnamon, seville oranges, rowanberries, nutmeg, star anise, angelica, ginger, laurel and gentian root
$4.00
Gammel Dansk

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