The food is complemented by an equally forward-thinking lineup of cocktails, including rosé snow cones, barrel-aged boulevardier, and specialty craft drinks. (The Bee and the Basil, for example, is made with cucumber vodka, lavender honey, basil, and lemon.) Similarly, the wine menu is excellent, and the beer menu, while short, is filled with local options, giving a distinctly “Arizona” feeling to the first Phoenix concept by a chef who moved to Scottsdale by way of New York. For dessert, options include the coconut panna cotta, complete with guava, pineapple, opal basil, and fresno chile (yes, chile), or the mora sundae, which is crafted with raspberry sorbet, cheesecake creme, warm vermouth zabaglione, and a specialty berry topping. Even the olive oil cake, a classic after-meal standby, enjoys creative toppings like honey spiced pears, spiced yogurt, and walnuts.