Quiessence — Restaurant in Phoenix

My wife and I decided to celebrate our wedding anniversary with a special dinner at Quiessence, a renowned restaurant we had heard about from friends and food critics over the years. Given the hype, our expectations were high. Regrettably, by the end of the night, we felt a bit let down. Here’s a summary of our experience:

The Good: -Food Quality: The food was exceptional. We opted for the Brick Oven table, featuring an eight-course prix-fixe menu. Each course was beautifully presented and flavorful. Unlike some multi-course dinners, we didn't leave hungry; in fact, we had to box up most of the final courses as we couldn't finish everything. One neutral point to mention—there was an abundance of guinea hen, included in three or four courses. While this was fine for me, a bit more variety would have been appreciated.

-Service: The waitstaff service was top-notch. Our server was exceptionally attentive and well-versed with the menu. She kept us informed about what to expect before and during our meal, and even took us on a guided tour of the restaurant’s stunning new kitchen.

-Ambiance: The atmosphere was romantic. The restaurant is tucked away at the back of The Farm at South Mountain, housed in a quaint old home converted into an intimate dining space. Initially, we had some issues with our outdoor Brick Oven table, but we were then relocated indoors to the fireplace room, which we had to ourselves. The farm grounds are beautiful, especially after sunset, with strings of lights lining the drive path leading up to the restaurant. It would make a gorgeous wedding venue.

The Not-so-Good:

-Length of Dinner: The 4.5-hour dinner service was excessively long. When making the booking, the host had told me to expect the meal to take around 2.5 to 3 hours. Instead, it took two additional hours. There were often 20-minute waits between courses, leading to significant downtime. Having dined at Michelin-starred restaurants worldwide, some with more courses than the eight we had here, no meal has ever stretched this long. It felt as though the kitchen waited for us to complete one course before starting the next. Better coordination could have significantly enhanced our experience, making it more enjoyable if it had ended around 9 PM rather than 11 PM.

-Pricing Issues: The next morning, I reviewed the receipt and noticed several discrepancies: We were charged $185 per person for the Brick Oven 8-course menu, despite being told it was $175 per person when making the reservation; the website also lists the price at $175 The receipt mentioned “Brick Oven Spread & Macaron,” yet we were charged an extra $15 for the foie gras macaron enhancement. Given the receipt's wording, I would have expected the macaron to be included in the price, especially if we were overcharged compared to the advertised rate. Additionally, there should have been one macaron per person, rather than the single one we shared. Although the website states the meal is $175 plus an automatic 20% gratuity, it should also mention “plus tax.” Many fine dining restaurants advertise an all-inclusive price, inclusive of gratuity and tax. Misinterpreting this, I was surprised by the final bill of $579.99 for the two of us.

-Accessibility: While the grounds are a selling point, the dark, romantic setting made it difficult for our Uber driver to find the way back to the restaurant. This resulted in us, my wife in heels, having to walk a quarter-mile along a dirt road from the restaurant to the main entrance, laden with leftovers. This isn't the restaurant's fault, but a heads-up for future visitors using ride-shares after dark.

Overall, we enjoyed our anniversary and the delicious food, but the rest of the experience left us wanting a redo. Given another chance, we would avoid the Brick Oven table, opting instead for a standard table and the 4 or 5-course menu options, priced at $129 and $139 respectively, based on the current website...

Embarking on an enchanting culinary journey at Quiessence's Chef's Table was a truly extraordinary experience! Quiessence has a variety of seating arrangements in its restaurant, each with its own charm, but for those with a desire for culinary immersion, securing a reservation at the Chef's Table within the bustling kitchen is an absolute must!

The Chef’s Table Experience entails being served six courses and offers an option of adding wine pairings. What sets this experience apart is not merely the number of courses but the thoughtful additions that elevate it to a culinary symphony.

Upon entering the kitchen, we were warmly greeted by the entire kitchen staff. We had the absolute pleasure of being taken care of by the attentive and knowledgeable server, Julia! We did not add on the wine pairings but instead ordered a round of Zucchini martinis! Do not let the name deter you, they were delicious and beautifully presented by the talented mixologist, Jamel. After receiving the drinks, our dining experience started off with an enticing amuse-bouche which set the stage for the subsequent courses.

The Chefs Spread was the first course of the evening and had displayed a variety of different local cheeses, cured meats and delicious jams. Second course was the Fairytale Pumpkin Soup. The poultry dumplings in the soup were cooked to absolute perfection and the goat cheese mousse complimented the soup well. As the night continued and we received more courses, I was impressed at how each dish was presented by the chefs who prepared it. Executive Chef Dustin's emphasis on acknowledging his culinary team adds a layer of transparency, fostering a connection between the kitchen and the guest, enriching the overall dining narrative. The fourth course we received was a generous portion of romaine Cesar salad with hearty beef bacon. As Cesar Salad lovers, we thoroughly enjoyed this course.

For our main entree, we ordered the Guinea Hen Roulade and Grilled Ribeye. These two were a standout among the courses. The ribeye steak with chimichurri, flawlessly executed to meet our exact specifications and it was accompanied by a carrot purée, broccolini, and fingerling potato. The Guinea Hen Roulade was just as delicious with cauliflower puree, carrots and fresh Bloomsdale spinach leaves from the Soil and Seed Garden.

After we finished our entrees, came my favorite part of every meal, dessert! If you are feeling too full but would still like to indulge. I suggest the apple sorbet as it is light and fresh but for those who are into comforting desserts like me, I can’t recommend the bread pudding enough. Freshly baked, warm, sweet bread on a bourbon anglaise and house made vanilla ice cream. Truly delectable.

After dessert, we were under the impression that the dining experience had now come to an end but to our surprise, we were graciously given a departing gift which was a box filled with fresh produce from the Soil and Seed Garden, eggs from The Farm’s chickens and the menu with signatures from the entire staff. This tangible memento is a token of appreciation, a reminder of an evening steeped in hospitality and artistry!

Overall: Hidden in the heart of South Phoenix, Quiessence is a culinary gem that seamlessly marries craftsmanship, excellence, and warmth. Far from pretentiousness, the restaurant offers an unassuming charm, redefining the narrative of five-star dining. A heartfelt acknowledgment is due to Chef Dustin, Sous Chef GG, and the entire staff for curating a truly memorable evening. With certainty, our return to Quiessence is not a question of if, but when. Cheers to an unforgettable...

We’ve been wanting to sample Quiessence at the Farm at South Mountain for ten years, since moving to Phoenix… it’s not always easy to find availability, but we finally made it. And boy are we so glad we were able to experience this masterpiece of a resto. It is by all means one of THE finest restaurants in Phoenix - Arizona actually. Congratulations are in order to Chef/Owner Dustin Christofolo and his exceptionally extraordinary staff both in the kitchen and out. Quiessence is one of the true examples of farm-to-table and ever-changing seasonal cuisine located right in a farm. Their pastoral lure and relaxed country vibe offer an exceptional setting in which to both enjoy a remarkable atmosphere, with a serene and rustic décor and savor the exquisite feasts Chef Christofolo artistically creates, changing and adjusting constantly. From the Chef’s Wine Spectator magazine recognition to studies at La Scuola Internazionale di Cucina and Italian Culinary Academy in NYC York City to the extraordinary, experienced background culminating in Quiescence’s masterful offerings – there can be no question only superb comes out of his kitchen. To accompany our upcoming meal, we ordered a remarkable American Northwestern Left Coast Chardonnay and I the Guaname of Guanajuato Mexico Red – a fab Spanish-style red, with a relaxingingly smooth palate. We started our evening dinner with the Quiessence Chef’s spread of local cheeses, seasonal jams, Artisan loaves and delish cured meats – an incredible array of perfectly conjured flavors and elements, a perfect Euro-style appetizer to get us started in what was to be a just short of miraculous tasting sensations throughout the meal. I had the wood fire grilled Wild Oyster – as an oyster lover, I must say, I’ve never experienced anything like it! I had to have two. My main course was comprised of the Chef’s Potato Gnocchi Bolognese, which combined turnips, beets, parmesan and ricotta, and with fennel exhibited his incredible artistry to make a traditional dish into a magnum opus of unbelievable flavors and textures and aromas. My Wife’s choice of the Wood Fired Grilled Salmon was superb in every way. The combo of chives, pea shoots, roasted quinoa and red onion made it a work of art. As a wrap up to dinner, our desert features were beyond comparison. My desert of the Apple Mascarpone Cannoli was to die for… I have never, ever had a Cannoli of such category with an incredible sorbet, hazelnuts, and Caramel Sauce – and was that celery? Wow! My wife ordered and adored the once in a lifetime taste of the bread pudding with its intense and unique cranberry/cherry/bourbon finishes! My wife finished with Ruby Port and I with an intricate Brandy – I wish I could remember what it was. Overall, both of us walked away very ecstatic… amazed at the service, attention to detail, and the simply incredible perfection in preparation, presentation and tastes that we were able to experience. By far one of the most incredibly enjoyable culinary experiences we’ve embark on since becoming Phoenicians over ten years ago. Chef Christofolo and staff – congratulations and may you honor your guests forever with your artistic genius and love for the profession and the bounty of nature of which you present. We will be back. Grandi avventure… live long...