Mowry and Cotton — Restaurant in Phoenix

Hosting a restaurant at a $400 million dollar resort implies a level of service and attention to detail that must be impeccable if you want the core clientele to take notice. Mowry & Cotton, which serves seasonally inspired American Cuisine, fails to impress on several levels. As this was a visit during Arizona Restaurant Week, I expected to be presented with the prix-fixe menu by the hostess but instead was given the standard menu. When I asked the server for the restaurant week menu, he retreated and then rummaged through some drawers until he could find them. This is restaurant week in a featured restaurant, and it makes me a little sad to think that instead of joining the celebration, Mowry & Cotton would rather hide away the prix-fixe menu and charge full price to unaware patrons. There were four of us dining together and we decided we would add-on the Buttermilk Buns served with citrus sea salt and duck fat fig butters. We had two orders, as suggested by our server, which was too much for the four of us as a starter add-on. The buns were hot, fresh and delicious, and the two different butter choices were pleasant and tasty. I did feel though that the dried corn sprinkled on the fig butter was odd and didn’t seem to add much of value. The First course I chose was an Heirloom Tomato Salad with beets, burrata, and a citrus vinaigrette. The salad was served haphazardly, appearing as a plain pile of arugula. It wasn’t until I dug into it, that I discovered the other ingredients. The heirloom tomatoes were very overly ripened and mushy, which was confirmed by one of my dining companions who had also, unfortunately, ordered the salad. If I had invited guests over for dinner at my home, I would never think of serving them tomatoes so far gone. Second course was Atlantic Halibut with bok choy, bell pepper, and green peri peri sauce. At first glance it presented beautifully, but then I notice the greasy fingerprints on the plate diminishing the effect. The halibut is tepid in temperature which is concerning. Was it left waiting to be served and cooled down, or did it never quite reach appropriate cooking temperature? It tastes fine, however, and is flaky and well seasoned. The peri peri sauce is a vibrant and tasty companion with the fish and the vegetables which are also quite good. For dessert I chose Lemon Meringue. Mowry & Cotton serves this as a lemon tart with the meringue as a garnish rather than a feature. The lemon tart was pleasant but the meringue was bone dry and reminiscent of stale childhood cereal. It was not something I would order again. After we paid the check and were heading out, we passed our server who was leaning against the bar watching television. He didn’t look up or acknowledge our departure though the restaurant was mostly empty. Overall, it was a dining experience that I might have expected to receive at a random low-end chain restaurant, but not at the Phoenician. It was a disappointing experience at Mowry & Cotton in service, presentation,...

Just discovered this restaurant through Restaurant Week (May 2024) - GREAT DISCOVERY!

To start with, I had the Parsnip Coconut Soup: they brought the bowl with a little hill of orzo on the side, the thin strips of carrots and the green curry oil lying at the bottom and then they poured the soup on top if it - I was a bit iffy about the lemongrass pickled carrots but it was not pungent at all and it really combined really well with the velouté of the soup and the slight crunchiness of the toasted orzo - Deliciously light.

I also tasted the Veal and Black Garlic Meatballs - very fresh, with great tomato jam on top sprinkled with a couple of arugula leaves and two triangles of toasted bread. But I'd recommend the soup instead for its originality.

For seconds, I took the Charred Hanger Steak - a marvel: the plate was so nicely constructed with a brushed layer of sunflower pesto sauce, a nice portion of steak in the middle, covered with enoki mushrooms and a couple of slightly pickled blueberry on each side... Beautifully presented (but sadly I dived in before I could take a picture) and absolutely delicious! Make sure to try it out.

I also tasted the Lamb Pappardelle with cipollini onions and rosemary chimichurri - the pasta and the lamb was really well cooked and melting in the mouth.

And for dessert, the Lemon Tart was just the right amount of tang with a vanilla meringue, a few pomegranate seeds, manuka honey and two little clouds of dry milk foam... perfect! Especially when combined with the other great option: the Chocolate Cake - a dark chocolate mousse, raspberry, and smoked caramelia crème. The best way to end to end the meal.

For parking: if you plan to use self-parking, note that the covered parking building is a bit before the main area on your right. Follow the sign to the Main Lobby (which is +/- in the middle of the parking structure) to park as close to the escalators/elevators so you don't need to walk too much (I made the mistake of parking just as soon as I entered the parking, and I had to walk on heels...

You do not have to stay at the hotel to eat at their restaurants ♡♡♡ Amazing Experience!!! Our server Art was very attentive, and explained basically every aspect of the menu for us. You can tell he definitely knows what he is doing, and enjoys his job! He made our experience one to never forget!! Seriously best service I have ever had! Oh, and don't even get me started on the food! He went out of his way to get me some gluten free bread (apparently it's served during breakfast). The plate with the buttered bread we ordered was decorated beautifully with butter, and I think blueberry jam. We also tried these sweet peppers (they look like jalepenos) with feta and some other flavors I can't quite pinpoint, but it was the most delicious treat ever!!! I will be craving it for forever (I don't think it is on the menu though, but I'm sure you could ask for it, idk). Their potato crisps were like fancy rounded french fries (almost like potato chips style) with so many amazing flavors, I would definitely order them again!The Ribeye steak was the absolute BEST steak I have ever had in my LIFE! It cut like butter, and had so many different flavors, I sat there just not wanting to stop eating it!! Also they have a champagne that is made specially for the restaurant, and I thoroughly enjoyed it, even though it wasn't super sweet like I usually go for. My fiance also had the donuts for dessert, which he ate even though he was full, because they were so delicious. They came with mini bottles of chocolate, strawberry sauce, and caramel sauce, which were all high quality. I would definitely come back to eat here again!! Best experience I have ever had at a...