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Tarbell's

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3213 E. Camelback Road Phoenix, AZ 85018

602-955-8100 

http://www.tarbells.com  

1 User review Write A Review
3213 E. Camelback Road Phoenix AZ 85018

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  • New American
    Sun 5pm-9pm, Mon-Sat 5pm-10pm
    $$$$ $$$$
    All Major Credit Cards, Diners Club, cash
  • resort casual
    Patio/Sidewalk Dining, Takeout, Private Party, Order Online, Wheelchair Accessible
    Dinner
    Full bar
  • Accepted, Recommended
    Lot Available, Valet
Description

Diners visit this cozy eatery as much to catch a glimpse of personable chef Mark Tarbell as to enjoy his award-winning contemporary American creations. Relying on lots of fresh, organic products, Tarbell presents some exciting fare (grilled portobello with seasonal accompaniments), some interesting takes on classics (steamed artichoke with griddled cornbread), and well-crafted comfort food (spaghetti and meatballs with organic tomatoes, pepper steak with pommes frites). The bar is a great place to hang with the beautiful people.








Back to TopPhoenix New Times Critic News & Reviews | Write a Review
Back to Top Phoenix New Times Awards | Visit the Best Of Website

  • 2012 | Best Bread Pudding

    Bread pudding has become a dessert staple on many of the menus around town -- most likely because restaurants have a lot of leftover bread. Even with all the fancy-pants versions laced with marshmallow, bacon, and candied unicorn horns, we're still smitten with Tarbell's traditional take on the classic dessert. Tarbell's takes its house-baked bread and bakes it with a rich egg and cream mixture. Once the dessert is cooked to a soft custard, it's cut into generous slices and soaked in... More »

  • 2008 | Best Place to Meet an Iron Chef

    Loyal fans of Iron Chef America can call us out on this one: Technically, chef Mark Tarbell isn't an Iron Chef. That title is reserved for the handful of regulars who do battle against a constant onslaught of culinary challengers on the popular Food Network show.Only a year ago, Tarbell himself made an appearance, going up against Iron Chef Cat Cora in a high-stakes cook-off where the key ingredient was apples. And guess what? He won. Since the show's airing, Tarbell hasn't ditched Phoenix... More »

  • 2007 | BEST PLACE TO BELLY UP TO THE BAR

    There are plenty of fine tables around the dining room at Tarbell's, but we come here just for the fun of eating rock shrimp ceviche or Scotch beef sliders at the bar. It's a long, lovely swoop of glossy blond wood, the perfect vantage point for the bustling, open kitchen. Service at Tarbell's is friendly and attentive (our wine glass never goes empty when we're perched on one of the streamlined bar chairs), no doubt inspired by personable chef-owner Mark Tarbell's example. Sooner or later,... More »

  • 2004 | BEST PLACE TO DINE SOLO

    Dining at a restaurant table by yourself is a foolish exercise; eating at the bar is cool, and nowhere is it cooler than at Tarbell's. With a long, graceful curve, the bar is staffed by a friendly crew that appear to have no life of their own. The same folks are always on hand offering seemingly effortless service. The menu is both reliable and first-rate, and if you are there for more than 20 minutes, you will meet the owner. More »

  • 2001 | Best Spaghetti And Meatballs

    We never thought we'd pay $19 for a plate of old-fashioned spaghetti and meatballs and be happy about it. But that's before we discovered the soul-satisfying dish at Tarbell's. This is a full-flavored feast, starring a vibrant marinara made with organic tomatoes (yes, you can taste the difference) and hefty, beefy orbs. Plus, Tarbell's hip, beautiful-people atmosphere comes with the meal at no extra charge. When we've had a rough day, we like to snuggle up at the always happening bar and... More »

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

    | Phoenix, AZ | 315 Reviews

    4
    | Wed, May 6, 2009

    Loyal fans of Iron Chef America can call us out on this one: Technically, chef Mark Tarbell isn't an Iron Chef. That title is reserved for the handful of regulars who do battle against a constant onslaught of culinary challengers on the popular Food Network show. Only a year ago, Tarbell himself made an appearance, going up against Iron Chef Cat Cora in a high-stakes cook-off where the key ingredient was apples. And guess what? He won. Since the show's airing, Tarbell hasn't ditched Phoenix to gallivant around the country and leave his kitchen in other hands. He's stayed put at his restaurant — right where he's always been, and right where regulars expect him to be. You see, Tarbell's way too sociable to step out of the limelight at his namesake restaurant, where locals flock to dine on upscale comfort food like double-cut pork chops with white cheddar polenta cakes, pan-roasted organic chicken with buttermilk mashed potatoes, and Mark's Famous Spaghetti & Meatballs. The fact that Tarbell is Phoenix's own Iron Chef makes the dining experience that much tastier.

Back to TopMenu
Dinner Menu
Starting Plates
 
Tempura Calamari
salsa verde and spicy tomato sauces
 
Hamachi Crudi
minced cucumber, avocado, fresh horseradish, maldon sea salt
 
Classic Steamed Mussels
white wine, organic thyme, and shallots
 
House-pulled Mozzarella
organic tomatoes, arugula, balsamic
 
Paper-thin "beyond Prime" Carpaccio
fleur de sel, evoo, mizuna, parmigiano-reggiano
Soups & Greens
 
Daily Soup
 
Tarbell's Field Greens
maya's greens, pickled carrot, fennel, toasted pumpkin seeds and apple-pumpkin dressing
 
Purple Kale Salad
lemon, hemp seed oil, golden raisins, parmigiano-reggiano
 
Crisp Bibb Salad
fennel, grapes, cool bleu vinaigrette and roquefort
 
Tar’s Caesar
organic baby romaine, parmigiano-reggiano
 
Roasted Beet Salad
mizuna, chive, crow’s dairy goat cheese, house-made cabernet aioli
Main Plates
 
Autumn Bouillabaisse
organic yellow tomatoes, saffron, grilled mussels
 
The Earth's Best
organically-grown vegetables prepared with love
 
House-made Ribbon Pasta
our own spicy chicken fennel sausage, spinach, crushed campari tomatoes, parmesan broth
 
Mark's Famous Spaghetti And Meatballs
organic marinara sauce, parmigiano-reggiano
 
House-made Pasta Bolognese
our own spicy chicken fennel sausage, spinach, crushed campari tomatoes, parmesan broth
 
Pan-seared Jumbo Sea Scallops
herbed potato, wild mushrooms, saffron
 
Mr. Fish Of The Moment
flown in fresh from one of the coasts
 
Grilled Organic Scottish Salmon On Crispy Potato Cake
molasses, lime, mcclendon's honey
 
Pan-roasted Chicken
buttermilk mashed potatoes, organic broccolini
 
The Cheeseburger With Crisp Fries
house-ground ny strip, aged cheddar
 
Grilled Double-cut Pork Chop
green chile and white bean stew, tomatillo salsa
 
Grilled Ny Strip - Hand Selected Angus, Aged 35 Days
with pan-creamed spinach and pommes frites
 
Cast Iron Seared Pepper Steak
hand selected angus, aged 35 days, pan-creamed spinach and au gratin potatoes
 
Tar's Scotch Beef
buttermilk mashed potatoes, velvet red wine gravy
For The Table
 
Crispy Black Chickpeas
parmesan, olive oil, rosemary
 
Shishito Peppers
with coarse sea salt
 
Oven-roasted Brussels Sprouts
 
Crispy Roasted Kale Chips
in parmesan vinaigrette
 
Tumbleweed Onions
our own "secret sauce"
 
Scotch Beef Sliders
horseradish cream, au jus
 
Mark's Mom's Mac 'n Cheese
with vermont cheddar
 
Pommes Frites
 
House-cured Maple Bacon
frisee, chives and lemon oil
Wood Oven Pizzas
 
Classic Margherita
 
San Danielle Prosciutto
gruyère, béchamel, caramelized onion, thyme
 
Suzy’s Meatball
 
Chicken Fennel Sausage
ricotta marinara, mozzarella, fresh oregano
 
Butternut Squash And Sage
caramelized onion, goat cheese
Desserts
 
Tarbell's Mascarpone Cheesecake
with rosemary caramel sauce
 
Profiteroles
with vanilla bean gelato and chocolate sauce
 
Southern Bread Pudding
with kentucky bourbon sauce
 
Classic Creme Brulee
 
Warm Chocolate Cake
with pistachio ice cream
 
Local Organic Key Lime Tart
with whipped cream
 
The "beloved" Chocolate Mousse
featuring guittard chocolate
 
Sorbet Sampler
with lavender biscotti. strawberry, raspberry and lemon

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