Source — Restaurant in Gilbert

As someone who plans entire trips around food — the kind of person who’ll drive hours for the right loaf of bread — I don’t say this lightly: Source completely blew me away.

The moment I walked in, I was greeted by the bright scent of fresh citrus and warm, just-baked bread. Behind the counter stood Chef Jonathan, juicing beautiful organic lemons with the calm precision of a craftsman. He looked up, flashed a smile, and in his easy Southern drawl made me feel instantly welcome.

From that first moment, Jonathan’s hospitality rivaled that of Michelin-star restaurants. He didn’t just take an order — he guided me through the menu like someone who truly lives and breathes food. His descriptions were rich with detail: where the ingredients came from, how they were prepared, and how to find the perfect dish for my mood.

When I asked about his background, I understood why he spoke with such authority. Jonathan isn’t just a manager — he’s a seasoned chef and operator, with a career that reads like a culinary roadmap. He spent years running kitchens and restaurants for RA Sushi and Kona Grill, and served as Chef Tournant at Uchi Scottsdale, sister to Tyson Cole’s James Beard Award-winning Uchi Austin. That kind of pedigree doesn’t just show up in technique — it shows in every ounce of passion, precision, and pride he brings to the guest experience.

When my food arrived, I was floored. The quality and flavor were exquisite — the kind of balance, purity, and depth you expect from fine dining, but without the formality or the price tag. The Mary’s Farm chicken was meltingly tender, perfectly seasoned, and absolutely beautiful on the plate. The wild-caught shrimp from the Sea of Cortez tasted of the ocean — sweet, briny, and bright. Every bite spoke of care and respect for the ingredients.

When I asked Jonathan about the inspiration behind Source, he smiled and said, “That’s all Chef Claudio,” before pointing toward the back, where Chef Claudio Urciuoli was tending the ovens.

Chef Claudio Urciuoli, born and trained in Italy, is the visionary behind Source. He previously owned the acclaimed Pa’La, one of Arizona’s most respected restaurants, known for its wood-fired Mediterranean cooking and uncompromising approach to quality. Claudio’s career includes helping build La Brea Bakery alongside Nancy Silverton (yes — the Mozza and James Beard Award legend) and earning his own James Beard nomination. His dedication to simplicity, seasonality, and authentic craftsmanship is the heartbeat of Source.

Thanks to Claudio’s lifelong relationships with Italian producers and local artisans, Source features ingredients that would feel right at home in a three-star Michelin kitchen — Italian flours milled to order, single-estate olive oils, and produce sourced from Arizona’s top farms. Jonathan explained that many of these products simply aren’t available anywhere else in the U.S., which makes the experience here almost surreal — world-class ingredients, served humbly and accessibly.

And that’s the true magic of Source: fine dining quality at neighborhood prices. Every plate reflects the rigor of chefs who could easily be working in elite tasting rooms, but who’ve chosen instead to bring that level of excellence to a local counter.

As I finished my meal, Jonathan stopped by once more — not just to check in, but to genuinely connect. His warmth, humility, and clear love of service tied everything together.

Source is what happens when culinary mastery meets true hospitality. It’s run by people who love what they do, and who make every guest feel like part of something special.

To Chef Claudio Urciuoli, the Italian-born visionary — bravo for bringing this level of quality to the community. And to Chef Jonathan, whose skill as both chef and operator makes the whole place hum — thank you for one of the best meals (and experiences) I’ve had in years.

In short: Source delivers Michelin-level cooking, heartfelt service, and the best value you’ll find anywhere. Go now — before the...

Bland. Decided to try this place out based on the Phoenix New Times rating it as a top 100 restaurant in the Valley (whose reviews I typically respect). Ordered the Barrata appetizer, which was engulfed by a hoard of heirloom cherry tomatoes which all tasted like juicy cardboard. Had the Farro Bowl with the add-on of shrimp making it a $26 bowl (plus tax). Shrimp was over seasoned and the remaining bowl was totally bland and boring. My husband, and I also ordered the mushroom and ham pizza. It was soggy, and while I thought the chicken sausage was not bad, We both agreed that the tomato sauce was again…bland. It made me regret, ordering a chocolate chip cookie and loaf of sourdough bread to take home at before trying out the restaurant’s dishes. I brought the cookie home to my children. We cut the large cookie into quarters, each took a bite, and before I had said one disparaging remark about the restaurant, they all asked why it was so… Bland! Unfortunately, we had a piece of the sourdough bread with our Barrata, and it actually took away from the dish, making it even more bland than it already was. Can I return the loaf of sourdough already in my take-home bag??

While I can see that this restaurant is clearly trying to use high-quality ingredients, they have missed the mark on making anything worth eating. My husband, I spent iver $75 on our date night, and we left 75% of our food uneaten. We were very hungry and are typically pretty happy to please with restaurants, so this is the first time for us to just not eat our food.

I hate to leave any negative reviews about any restaurants because I know how hard it is for people in this industry to survive, let alone in this current climate! But save your money and eat...

If I could give zero stars across the board I would. I have never been so rudely treated by a restaurant EVER. When I walked in, I asked the server if one of the pizzas I was getting had red sauce on it, and she replied yes. As I was there eating with my 15 month old son. I ordered and it cost almost $50 for two pizzas and a salad and they made me pay before they brought my food. When they brought it, it was not the correct order. When I asked for the correct order, the server said she would get me something else And came back and replied. Sorry if you want something else you’re gonna have to pay for it. They also offered marinara sauce for us to pour on our pizza instead of making us a correct one. From the moment we walked in the chef behind the counter, was extremely rude. I asked if I could switch a meat option in my salad and he screamed at me saying it was a four dollar extra charge and had to go into why it cost so much, talk about the biggest penny pinching place I’ve ever seen. They were laughing at me, as I left, knowing that I had already paid, and didn’t give a care in the world how they treated me or my family. Luckily, I disputed the charge, I contacted my bank, right away and the charge will not go through and they will not get my money. They are thieves over there, and running a horrible establishment. I will continue to tell people about this, and hopefully the place...