Margarita Alcantara
Google
I've read so much about Persepshen and Chef Jason. And, I love how they use locally sourced, organic, farm to table ingredients, nose to tail, and don't use seed oils. So when we had the opportunity to reserve our spot after running an errand in Phoenix after driving in from Sedona, we hopped on it!
We were not the only ones waiting outside for the doors to open at 4:30pm, and the place got full, fast. Our server, Alyssa, was super friendly and helpful when we didn't know what to order at first. We had a prime seating at the counter where we could watch Chef Jason in action!
They update their menu every week, based on the local ingredients that come in. We did start off with the Plate of Pickles and Roasted Mushrooms, and then had the Cochinita Pibil (red chili orange braised Terra Market Iberico) and the Iberico Pork Ribeye.
I can't speak for the few reviews here that complained about too little food, or it being too expensive, because we eat a lot, AND we had take home leftovers because there was such an abundance of food! The food pricing was balanced, and commensurate to the level of food, which was AH-MAZING!!
Off the bat, we noticed that Chef Jason used many layers of flavor profiles in each dish that all work together synergistically, with various unique sauces, pickled items (which are gut friendly), thoughtful accompaniments, and you can tell it's made with lots of intention and love. He used a lot of cast iron skillets, and his whole team in front of, and in, the kitchen were super hospitable and friendly, and Chef Jason checked in with us to make sure our food was to his liking.
It was all so delicious, and Alyssa made sure we had everything we needed. We were so glad that they had many gluten-free items to choose from!
When he brought out his ribeye masterpiece (it was like a work of art), we were so excited, and Chef Jason summed it all up when he told us, "Good food should be shared amongst good people."
Thank you, Chef Jason, Alyssa, and team for the amazing meal and experience! We'll be back.