Vincent on Camelback — Restaurant in Phoenix

To say this restaurant was a disappointment would be an understatement. Sunday evening Valentine's day. Greeted at the reception desk and immediately seated in what could only be considered a converted storeroom. Just off the entrance and entrance hallway where we were privileged to see every patron who entered the building along with a lot of waiters, bus people and people using the restrooms. We would have liked to have seen the main dining room as shown on the website rather than a leftover room that time has forgotten.

After a considerable wait and the thought of sending a search party to look for our table waiter he finally showed up. We ordered cocktails. We then perused the menu and wine list. Our waiter took our order and promised to time the servings so we would not be rushed. Additionally as suggested by the website we decided to advise our waiter we would be having a souffle for dessert and ordered the same well in advance for the "20" extra minutes it was to take to prepare the souffle.

We ordered a nice bottle of wine and after he opened the selection he then placed the bottle in a ice bucket which was in the far corner of the room for which we would have to get up each time we wanted to refill our glasses.

The foie gras was unremarkable with little taste and the pear had the only distinctive flavor on the plate. The chef should go to the Hermosa Inn and learn how to prepare foie gras. Our salads were very good. Our mains were sea scallops (very good) and lobster tail ( pedestrian at best.)

Finally we ordered coffee and cappuccino which promptly arrived after ordering. We then patiently waited 45 minutes for the souffle we ordered at the beginning of our meal. Finally I told the waiter we were tired of waiting, asked for the check which we paid and then left. Can't offer a review of the souffle as we never got it.

I left a generous cash gratuity for our waiter. I truly believe wait staff should not be penalized for the inadequacies of a poorly run kitchen.

All in all the experience is one to forget. Perhaps the owner of the establishment should take all his glowing awards and put then in the closet and retire.

Finally, it must be an endemic trait of most restaurants to always bring your coffee first and then let you wait at least 10 minutes before your dessert arrives. A. The coffee gets cold or B. you drink it and have none to enjoy with the dessert...

Went here for my anniversary dinner because of some good reviews online. We tried 7 of their dishes, 2 appetizers, 2 main courses, 2 desserts and soup. The appetizers were the foie gras and the potato pancakes with lobster. The foie gras was the best I have tasted here in Arizona. Foie gras on top of poached pear with a balsamic sauce, delicious. The potato pancake stuffed with lobster, not as good. The lobster little chewy, the ginger sauce not gingery. The soup was a lobster bisque, not as creamy and the seasoning kind of over powered the lobster flavor. The best lobster bisque I have ever had was at The French Laundry in California. The 2 main courses, beef wellington and grilled elk. First the wellington, very good. I prefer a little more mushroom flavor, like truffles, but decent over all. The elk, outstanding! Elk loin with demi glass on a bed of spinach. Cooked kind of rare, but delicious and just melted in your mouth. The desserts weren't to our liking. We had the creme brulee and the pear tart. The creme brulee was a little soupy for me. Good flavor though. The pear tart nothing special. 3 stars because only 2 out of 7 were...

Excellent food, amazing cocktails and exemplary service. I had my best friend come to town and wanted a quiet place to catch up while enjoying a nice meal, I couldn't have picked a better location than Vincent's on Camelback, it checked every box. Chef accommodated my vegetarian preference very willingly with a one-off Mushroom Tart featuring Morrells and light flaky pastry, heavenly. My guest had Lobster with Basil Pesto, conversation was noticeably interrupted when each course was delivered, the food simply steals the show. Proprietary cocktails provided a fitting backdrop, I'll be busy for a while trying to replicate at home. Throughout our experience extras and thoughtful touches kept arriving at our table delivered with minimal intrusion and ultimate care. Highly recommended as a fine dining destination par excellence, kudos to Chef Vincent...