Best Restaurants for Local Ingredients in Tempe

We had a wonderful experience. The sunset was gorgeous. The bread they started with was so yummy. Our server was incredibly sweet and informative on the food. We started with the gnocchi, which was phenomenal. It just melted in your mouth. We got the Salmon and Filet Mignon with the Mac and Cheese and Brussel Sprouts as sides. Best salmon I've ever had, steak was perfect. Sides were great. Berry Limeade cocktail super tasty. They also brought out a little mini cheesecake for my husband's birthday with a little candle. We couldn't have chosen a more perfect place to go celebrate his birthday.

Perfect evening with family who enjoy excellent & exciting dishes and exotic cocktails to match. We shall return!

There's something decidedly civilized about dining al fresco in December when the rest of the country shivers through winter's early descent. Gertrude's at the Desert Botanical Garden understands this privilege, and on a balmy 80-degree afternoon, they orchestrated a lunch service that would make even the most jaded restaurateur take notice. The true mark of excellence in service isn't in the grand gestures, but in the subtle dance of anticipation and delivery. Bryce, our server, demonstrated this art with remarkable finesse – present when needed, invisible when not, maintaining that delicate balance that separates the professionals from the merely competent. The menu, while firmly rooted in southwestern sensibilities, shows flashes of innovation that catch one's attention. Their hummus duo – a roasted red chili version paired with pipian verde – arrives with an array of pristine raw vegetables and house-made tortilla chips that crack with satisfying precision. It's the kind of dish that makes you wonder why more restaurants don't take such care with seemingly simple preparations. The chicken posole, while generous in portion, needed a bolder hand with seasoning – a rare misstep in an otherwise carefully considered meal. However, the gertie burger more than compensated: eight ounces of quality Angus beef, properly handled and cooked, topped with sharp cheddar and caramelized onions that had been given the time to develop their full potential. The black pepper-ranch aioli showed restraint and judgment, while the accompanying fingerling potatoes arrived with the kind of crisp exterior that speaks of proper technique and attention to detail. The draft Irish Red Ales proved an inspired choice for the season – refreshing enough for the desert air while carrying the weight and complexity appropriate for the holiday season. It's this kind of thoughtful curation that elevates a good restaurant to an excellent one.

A very easy going and comfortable experience. Foodcwas fantastic as was our server. Enjoyed the evening.

Food is great and friendly service. Will recommend it.