John Hornick Chef’s Apprentice
Google
If your private jet has just landed at the Scottsdale Airport, this second floor restaurant with a commanding view of the runways is a great place for lunch. Even if you — like me — don’t have a jet, you will really enjoy lunch here at this casual, light, and airy (and breezy if the folding windows are retracted) bistro, while watching jets take off and land and fantasizing about who could be on them. Sit on the inside side of the bar looking through the folding windows toward the runway, or sit on the outside side of the bar with your back to the jets. There’s also a long line of tables along the railing, looking down at the tarmac and the lines of idle aircraft. We sat at an outside table in the shade. It was a beautiful day but a little warm, so the misters were refreshing. The menu offers a selection of creative bites and well-executed standards. On this visit, my BLTA was excellent as always (toasted but soft bread and a Goldilocks amount of crispy, thick-cut bacon (the BLT is the world’s most perfect sandwich as long as the B, the L, and the T are in perfect equilibrium)). My friend loved his Reuben. But the highlight of the meal was the generous serving of house-made potato chips accompanying my sandwich. If you follow my reviews you know I will go to any restaurant that serves house-made potato chips. These chips were thin and crispy and golden, just as they should be. They rank among the best I’ve found in Scottsdale and Phoenix. If you HAVE just arrived on your jet, you probably just flew in for the $100 Burger, which is accompanied by champagne (Veuve), truffle fries, caviar, and the house-made potato chips. Service is excellent. YouTube’s Chef’s Apprentice