Virtu Honest Craft

"Chef Gio Osso has opened three restaurants over the past decade, but tiny, upscale Virtu, tucked away in the Bespoke Inn, remains the mothership as well as the stage for Osso’s elegant, showy spin on modern Italian. Since the pandemic, the restaurant has moved to a three-course prix fixe menu, which changes often (sometimes daily), but two dishes that seldom, if ever, leave are Osso’s famously tender octopus, laved in Calabrian chile butter, and his thoroughly decadent asparagus, served with an oozy duck egg, bacon candy, feta crumbles, and foie gras hollandaise. Main courses — seared tuna, smoked duck, grilled lamb chops, and the like — are every bit as enticing. Be sure to have an after-dinner amaro from the city’s best selection, and ask for a table on the lush, tiered patio." - Mcconnell Quinn, Nikki Buchanan

"Tucked inside the charming Bespoke Inn, chef-owner Gio Osso’s tiny, intimate Virtù turns out exceptional modern Italian food, including fabulous crudo, grilled octopus two ways (one prep involves Calabrian butter, the other burnt orange sherry glaze), and obscenely rich asparagus with feta crumbles, bacon candy, foie gras hollandaise, and an oozy duck egg. For a splurge, consider a multi-course price-fixe dinner for six ($150 per person), centered upon smoked and roasted suckling pig — which requires 72 hours notice. Everything else is a la carte. For dessert, affogato or an amari from Virtù’s vast selection satisfies. In good weather, the charming patio is the place to be." - Mcconnell Quinn, Chris Malloy, Nikki Buchanan

"Tucked away in the Bespoke Inn, Virtu is not only one of the most charming restaurants in Old Town Scottsdale but also one of its best. Chef-owner and James Beard award nominee Gio Osso turns out Italian food from a three-course, prix fixe menu highlighting pasta, octopus anointed with Calabrese chile butter, and insanely rich asparagus, adorned with bacon candy, a duck egg, and foie gras hollandaise. The modern, minimalist (and decidedly tiny) interior has its charms, but most people gravitate to the cozy, plant-filled patio, strung with lights and presided over by a graceful old tree. In good weather (fall through spring), that same tree offers dappled shade for brunches offered every weekend." - Mcconnell Quinn, Nikki Buchanan, jamiekillin, Rudri Patel

"Bradley went to work as sous chef of the award-winning Mary Elaine’s at The Phoenician in Scottsdale before becoming executive chef at the acclaimed Scottsdale restaurant Vu." - Edward Barsamian