A lot can change in six years. I first experienced FnB, the seasonal Scottsdale restaurant from Chef Charleen Badman, in 2010. At that point, FnB was less than one year old, but was already earning national accolades. To start 2013, the restaurant relocated within Old Town Scottsdale. Now the experience is better than ever. The new space sports a small patio and contains a high ceiling, wood tables, stained glass outside and over the bar. At lunch, Chef Badman’s tight menu houses only five options, which smartly shift with the market.
During my recent visit, I really enjoyed Spaghetti Squash ($8) tossed with roasted tomatoes and dressed with freekah, crumbled Feta, roasted pine nuts, mint, and cilantro. Chefs frequently attempt to mimic spaghetti with vegetables like zucchini and spaghetti squash, and this is the first time I was convinced that vegetables could be a viable pasta alternative.