Located inside the Bespoke Inn, a charming boutique bed and breakfast in the heart of Old Town Scottsdale, Chef Gio Osso creates dishes based on the idea of comfort alongside use the Italian cookbook. Considered as one of the best restaurants in Scottsdale since its inception in 2013, Virtù was subsequently a James Beard Foundation nominee for Best New Restaurant a year later. The menu follows a traditional three-course menu that is often found in typical restaurants throughout Italy. Therefore, expect the antipasti, followed by the primo piatto (always pasta, soups, salads, etc.) and then il secondo (entrée) with an optional dessert at the end at Virtu Honest Craft.
Antipasti & Primi Piatti
Even though the seasons do not change as often as they do in other parts of the country, Arizona winters and summers still provide a wide range of local, sustainable products from the desert. The small bites at Virtu Honest Craft include Polpo (octopus) in a Calabrese chili butter over arugula and fennel drizzled with balsamic. The Crudo antipasto features a ceviche-style Pacific pink bass in a tomato-sherry, serrano, and mint cucumber vinaigrette. For a more adventurous palate, the crispy Niman Ranch Pig Ear, or Oriecchie comes with agro dolce and green apple over frisee salad drizzled in an apple vin. Naturally, after the antipasti, the hand-crafted pasta offers a reason to visit the restaurant all by itself. Depending on the night you arrive, the kitchen may be preparing bucatini, gnocchi, spaghetti—the list goes on and on.
Secondi at Virtu Honest Craft in Scottsdale
At Virtu Honest Craft in Scottsdale, the kitchen highlights a repertoire of eclectic entrees—items such as swordfish, short ribs, smoked duck, scallops, chicken, pork chops and steaks. Try the Manzo or short rib served over a horseradish potato puree, chanterelle mushrooms and thyme butter. The Anatra features a smoked duck breast with radicchio, pear brown butter, smoked onion and Taleggio cheese. In fact, this particular dish is highly recommended for those who seek well-prepared fowl, especially with the simplicity of the ingredients. The Bistecca Tagliata serves two, where each diner receives half of the 40oz. Niman Ranch Tomahawk Ribeye. The dish also comes alongside a piquant chimichurri, more reminiscent of those made in Argentina as opposed to Italy. Behind the bar, the barkeeps measure and mix each cocktail to perfection, and just like the rest of the menu, the libations are as diverse as everything else.
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