A lot can change in six years. I first experienced FnB, the seasonal Scottsdale restaurant from Chef Charleen Badman and front of house partner Pavle Milic, in 2010. At that point, FnB was less than one year old, but was already earning national accolades in publications like Food & Wine. To start 2013, the restaurant relocated within Old Town Scottsdale, the historic district with Wild West flourishes in Maricopa County’s second largest city. Now the experience is better than ever.

The new and improved FnB space sports a small patio and contains a high ceiling, wood tables, and stained glass both outside and over the bar. At lunch, Chef Badman’s tight menu houses only five options, which smartly shift with the market. Menu categories include a snack, a salad, a sandwich, a ‘veg, and something potted, pickled, cured or skewered.” That’s plenty of choices for lunch.

During my recent visit, I really enjoyed Spaghetti Squash ($8) tossed with roasted tomatoes and dressed with the ancient grain freekah, crumbled Feta, roasted pine nuts, mint, and cilantro. Chefs frequently attempt to mimic spaghetti with vegetables like zucchini and spaghetti squash. This is the first time I was convinced that vegetables could be a viable pasta alternative.