Course Restaurant — Restaurant in Scottsdale

For my dad Ken’s 71st birthday, we booked a dinner at Course, a modern tasting-menu restaurant in Scottsdale that brings serious fine dining energy without feeling stuffy. The sleek patio dining area is shaded, surrounded by greenery, and has overhead misters that kept the Arizona heat totally manageable. We were comfortable the whole night, even as the sun set and the multi-course magic began.

Now, before we get into the food, let’s clear something up. Yes, my dad and I get mistaken for twins. He’s 71 and somehow still aging in reverse. No complaints though, we’ll take it.

The $175 tasting menu was flawless. Every plate was beautifully presented and came with a clear, thoughtful explanation from the staff. They handled dietary preferences without a hitch. My mom skipped the raw oyster, and I passed on the strawberry and rhubarb dessert. The kitchen adjusted everything perfectly.

Oyster with caviar, crème fraîche, and grape was a briny, silky opener with pops of acidity and richness. The swordfish with guacamole and aguachile came next, smoky and citrusy with guac foam for a fun twist. The manicotti with sea asparagus and lemon-garlic cream was rich but bright. The pasta was delicate, and the lemon cut through just right.

English pea risotto with chicken oyster and hen of the woods mushroom was creamy, savory, and earthy with crispy mushroom for contrast. The white sea bass with yellow tomato and squash was perfectly seared with sweet tomato and subtle squash flavor. Lamb loin with fava bean and mint was juicy and paired with a crispy tart filled with mushroom duxelle and greens. The striploin with foie gras demi and baby vegetables had deep, beefy flavor with a velvety sauce that was bold without overpowering.

Strawberry, rhubarb, hibiscus, pink pepper, and amaranth arrived as a sculptural dish that looked like it belonged in a modern art museum. Tart, floral, and just a bit spicy from the pink pepper. Not my preferred flavor combo, but it was beautifully done. Walnut with toast and honey cream was earthy, nutty, and warm with a cozy contrast of crunchy and smooth textures. The Pocky-inspired finale with chocolate, malt, vanilla, and cotton candy was playful and nostalgic. The kitchen also surprised my dad with a warm fig cake and candle. Thoughtful and subtly sweet. It was the perfect bite to end the night.

Every drink, from creative mocktails to classic cocktails, was clean and beautifully presented. The pacing was spot-on. Just as we finished one dish, the next was explained and served without a long wait.

Course is polished without being pretentious. It’s a place where details matter, but the vibe is relaxed. Whether you’re celebrating something big or just want an unforgettable dinner in Scottsdale, this spot gets it right.

Just be ready. If your dad looks anything like mine, you might get...

We had an amazing 25th anniversary dinner yesterday. Chef Cory Oppold owner of Course is a culinary artist. The new menu celebrates spring & takes you on a journey around the world. The first stop was on the Calfornia coast with Beluga Caviar suspended on a porcini translucent gelatine over a smooth uni custard. We knew we were in for a culinary adventure when the amuse bouche was that incredible. Our first course was a perfectly raw bison tartare atop a potato pave dotted with horseradish cream, smoked egg yolk, & crispy shallots. It left me wondering how to smoke egg yolks. If a dish can explode with springtime flavors, the second course did not disappoint. The perfect white asparagus & what I describe as a green asparagus mousse topped with a panada of proscuitto & parmesan that adds a nice contrast finished with a pickled pearl onion was perfection. A nod to Italy came next with pillowy ricotta dumplings reminiscent of my Italian heritage but with a major curve ball when served with spring peas, preserved lemon, basil, & a mushoom consomme added tableside with such depth of flavor. Wow! I love a restaurant that does a bread course. Chef's Brazilian bread (think pate a choux infused & covered with parmesan cheese dust) with a chimichurri butter has ruined me for all future bread courses. I think I licked my knife to ensure I did not leave any behind. On to the Atlantic coast with a scallop that was tantalizingly decadent & a masterpiece to behold. I never knew I loved peruvian potato with aji amarillo (Peruvian yellow chill pepper), carrots, & maiz morado (purple corn). Then we were off to the Middle East & Northern Africa with an eggplant burek (pastry) alongside perfectly cooked lamb sirloin with harissa & chemoula. I loved our next course a visit to the Midwest with a whimsical Fried Duck Bologna that brought me back to my childhood in Illinois. I grew up eating fried bologna. But this duck bologna sat atop hot mustard, green tomato, & a craveable tempura little gem lettuce. The next course shocked me when a Midwest rib eye beef (my favorite cut of beef) could be overshadowed by beets & kohlrabi but it was. Our meal ended with two desserts that again reminded me of my childhood - honey graham crackers & cocoa puffs. The first was an incredible Russian cake with honey cream with chamomile ice cream topped with honeycomb brittle (more please!!). I cannot even describe the last dessert except OMG. Chef created a cocoa puff structure dotted with raspberry mousse, chocolate pudding, chocolate mint, fresh raspberries, & crispy milk foam. I mean how do you crisp milk foam? Extraordinary. The photos below do not do these inventive, delicious dishes credit. Chef Cory Oppold is a Master. Don't miss...

"Course" is the epitome of an exceptional dining experience. I opted for their 10-course dinner, which turned out to be a gastronomic revelation unlike any I have had before. The highlight of the evening was the ingenious use of ingredients, with each dish presenting a harmonious blend of flavors, textures, and creative aesthetics.

The Sturgeon Pie was a splendid opener, setting the tone for the gourmet journey ahead. The 'Forms of Cucumber' course with artic char, crème fraiche, and sorrel was refreshing and impeccably balanced. The fennel dish, starring eggplant, squash, and fava bean, was a tribute to the sheer delight that fresh garden produce can offer.

The artichoke rosette was a delightful surprise, where the picholine olive and barigoule emulsion added a delightful complexity. The Spanish turbot course was masterful in its use of peas, morels, and ramps, offering a perfect mix of delicate flavors and earthy undertones.

The playful "Courssant" with French onion butter was both witty and delicious, acting as a palate cleanser before the main dishes. The Romaine with Jidori Chicken Oysters was rich and comforting, while the Lamb Loin was a hearty ensemble of flavours with chickpea, carrot, and yogurt playing starring roles. I opted for the supplementary Wagyu Beef, and I can confidently say it was worth every penny.

The sweet finale consisted of the innovative Candycap Mushroom dessert with a delicate balance of honey, white chocolate, sweet bread, and raspberry, followed by the refreshing Yuzu dish with rhubarb, candied kombu, and shiso.

Every dish at "Course" was a testament to the chef's culinary prowess and their commitment to crafting an unforgettable dining experience. Each course was not just a meal but a carefully curated story, highlighting the thoughtfulness and creativity that went into its conception.

The service was spot-on, with staff ensuring a comfortable and engaging experience while demonstrating deep knowledge about the dishes. Overall, "Course" is a testament to culinary art and is a must-visit for all food enthusiasts. From the first bite to the last, this 10-course journey was worth savoring...