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Quiessence Restaurant & Wine Bar
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6106 S. 32nd St. Phoenix, AZ 85042

602-276-0601 

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3 User reviews Write A Review

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  • American, Contemporary, Wine Bar
    Tue-Sat 11am-9:30pm
    $$$, $$$$
    All Major Credit Cards, cash
  • resort casual
    Patio/Sidewalk Dining, Takeout, Private Party, Catering, Banquet Facilities, Wheelchair Accessible, Fireplace
    Dinner
    Live Entertainment
  • Beer/Wine
    Accepted, Recommended
    Lot Available
Description

At this charming restaurant/wine bar at The Farm at South Mountain (a 10-acre property dotted with stately old pecan trees, where there's also a cafe, a casual lunch restaurant, a garden shop, a kitchen store, a catering company, a spa, and even a naturopathic physician's office), all the produce comes from Valley farmers, and much of it is harvested right next door, at Maya's. Chef Greg LaPrad embraces the idea of local, seasonal food with a constantly evolving menu that makes the most of what's fresh from day to day. Guests can usually expect creative, fresh-from-the-farm salads, a soup of the day, perhaps some homemade pasta, and a variety of rustic meat and fish dishes, but that's about as predictable as it gets.







Back to TopAwards | Visit the Best Of Website

  • 2010 | Best Contemporary American Restaurant

    You never know what chef Greg LaPrad is going to cook up at Quiessence. This tiny, romantic spot -- nestled in a surprisingly lush part of town, at the back of the Farm at South Mountain -- is all about eating seasonally, with a menu that changes from day to day based on what local produce LaPrad has sourced. (The selection of housemade salumi, one of his signatures, varies as well but can always be found on the menu -- and it's a must-try.) His sophisticated but unpretentious... More »

  • 2009 | Best Seasonal Cuisine

    There are actually two ways to experience the seasons at Quiessence. The first is simply to appreciate the setting itself -- situated at the far end of the Farm at South Mountain, the restaurant is surrounded by lush trees and vegetation that provide so much of the relaxing ambiance here, no matter what time of year it is. And if you can snag a table outside on a glorious Arizona evening, even better. But "seasonal" is also at the heart of executive chef Greg LaPrad's daily menu, an... More »

  • 2008 | Best Seasonal Cuisine

    Want to know why we just stifled a yawn Well, the menus hardly change at some of the Valley's top fine-dining spots, while other places might tweak their offerings every few months. If it weren't for that, we might visit some of them more often. But there's no getting bored at delightful Quiessence, where chef Gregory LaPrad and sous chef Anthony Andiario are Phoenix's most dynamic kitchen duo. Every day brings something different, based on whatever's fresh, in season, and available from... More »

  • 2007 | BEST PLACE TO TAKE A SLOW FOODIE

    These days, hardly a restaurant opens up without some fanfare about its local organic produce or seasonal dishes. That's great and all -- the more the merrier, when it comes to sourcing great ingredients -- but still, we know a trend when we see it.At Quiessence, though, they don't just talk the talk. They walk the walk every single day, when chef de cuisine Greg LaPrad and sous chef Anthony Andiario put their heads together and come up with a new menu that makes the best use of the... More »

  • 2003 | BEST VEGETABLES

    We love eating our veggies, especially when they come from Quiessence, a garden-to-table experience of contemporary American farm cuisine. Housed in a converted home amid the lush greenery of the Farm at South Mountain, the quaint cafe is open limited seasons, just Fridays and Saturdays, with one dinner seating each evening, and with reservations required (we recommend a month in advance). Why all the fuss Because each menu is uniquely crafted, selected from what's the most fresh and... More »

Back to TopCritic News & Reviews | Write a Review
Back to TopUser Reviews & Comments | Write a Review
  • phoenixnewtimesbestof
       (0)    (0)

    phoenixnewtimesbestof | Phoenix, AZ | 315 Reviews

    | Wed, May 6, 2009

    Want to know why we just stifled a yawn? Well, the menus hardly change at some of the Valley's top fine-dining spots, while other places might tweak their offerings every few months. If it weren't for that, we might visit some of them more often. But there's no getting bored at delightful Quiessence, where chef Gregory LaPrad and sous chef Anthony Andiario are Phoenix's most dynamic kitchen duo. Every day brings something different, based on whatever's fresh, in season, and available from local purveyors, including Maya's at the Farm, the organic farm located right next door. But no matter what time of year it is, you can count on exquisite homemade pastas, succulent meats and ripe vegetables roasted in the brick oven, homey desserts, and the city's most intriguing selection of artisan cheeses. If there's any restaurant worthy of repeat visits, it's Quiessence.

  • JenniferR92113
       (0)    (0)

    JenniferR92113 | Chandler, AZ | 30 Reviews

    | Mon, April 27, 2009

    it's so pretty and quaint, you feel like your having a meal at a beautiful home. It is at the back of the property at The Farm at South Mountain, a hidden gem. It's always written up in PHX magazine as a winner

  • JLPhoenix1
       (0)    (0)

    JLPhoenix1 | Phoenix, AZ | 2 Reviews

    | Fri, May 1, 2009

    It’s almost that time again to celebrate Mother. Mother’s day is May 10th! Quiessence on the Farm at South Mountain in Phoenix is throwing a Devine evening that she is going to love.

Back to TopMenu
Dinner Menu
Beginnings
$15.00
Chicken Soup
with a poached egg, carrots, garlic scapes, and a variety of herbs
$15.00
Mixed Greens And Roasted Fuji Apples
with crumbled oregonzola, shaved red onion, pancetta crumbles, and creamy herb vinaigrette
$15.00
Ciccioli
with grilled & marinated baby vegetables and bread
$16.00
Roasted Beets And Blood Oranges
with black mesa ranch feta, red onions, miner’s lettuce, and shaved fennel
Antipasti
Per Guest $15.00
Chef Spread
a grand spread of house made salumi and cured meats with artisan cheese
Per Guest $12.00
House Cured Meats
a selection of our house made salumi and cured meats
Per Guest $16.00
Fruits Of The Sea
a taste of treasures from the sea, including house smoked fish and shellfish
Per Guest $14.00
Farm Vegetable Tastes
a selection of fresh crudités, house pickled and marinated seasonal vegetables, served with artisan cheese
Antipasti - Artisan & Farmstead Cheeses
$3.00
San Joaquin Gold
modesto, california
$3.00
Black Mesa Ranch Boule
snowflake, arizona
$3.00
Rogue Creamery Oregonzola
central point, oregon
$3.00
Bellwether Farms Carmody
petaluma, california
$3.00
Beehive Cheese Co. Seahive
uintah, utah
$3.00
Black Mesa Ranch Feta
snowflake, arizona
$3.00
Mouco Colorouge
fort collins, colorado
$3.00
Super Aged Gouda
winchester, california
$3.00
Black Mesa Ranch Fresh Goat
snowflake, arizona
$3.00
Bellwether Farms Sheep Milk Cheese
san andreas, california
First Plates
$25.00
Rainbow Valley Farmer’s Cheese Gnocchi
with asparagus, leeks, and meyer lemon
$25.00
Yam Tortelli
with toasted almonds, raisins, brown butter, and elixir balsamic
Second Plates
$37.00
Grilled Swordfish
with grilled broccoli, zatar oregano, queen creek olives, and fennel
$39.00
Two Wash Ranch Pullet Chicken
half bird with carrot puree, savoy cabbage, stridolo, and sunny chicken egg
$38.00
Pan Seared Halibut
with winter greens, ramps, black trumpet mushrooms, and sorrel sauce
$36.00
Slow Roasted Power Ranch Pork
with cauliflower puree, purple peruvian potatoes, and sautéed glacier lettuce roasted red thumb potatoes, and thyme veloute
Dessert
Each $6.00
Ice Cream & Sorbet Selection
fennel sorbet, calendula citrus sorbet, nutmeg gelato, cherry sorbet
$9.00
Mascarpone Cheesecake
with crème citron gewürztraminer gastrique and housemade graham cracker
$9.00
Caramel Mousse
with devil’s food cake, peanut truffles, and dark chocolate ice cream
$9.00
Bosc Pear & Chocolate Pavé
with fennel sorbet and absinthe anglaise
$9.00
Goat Cheese Rice Pudding
with grilled pears, sage, and almond crunch

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