With a touch of Italian country bistro, Isabella’s Kitchen is a go to American Italian favorite located in Scottsdale at the Grayhawk Golf Club. It’s one of those restaurants that is full of regulars and everybody knows your name and what you probably want to drink that night. The atmosphere is warm and inviting and the room is full of laughter. Back in the kitchen, Chef Andrew Pena is at the helm of the ship. You can find him and his crew cooking up dinner and lunch from scratch and preparing seasonally inspired dishes. Tonight we opted for inside seating but if you go on a warm day, the view on their exterior patio is gorgeous and they have fireside picnic tables for use. While many of Isabella’s menu items are American Italian fare from the pastas to the pizzas, there’s quite a few with flair and Chef Pena had a delectable five course meal picked out for us to sample some of the new menu items.
After ordering drinks and chatting up our server and the Chef, our first dish was up and we were ready to feast. Fresh ahi tuna came out plated with pickled Fresno Chile, a bite of creamy avocado and topped with a bit of cilantro, a little tempura onion for crunch and a drizzle of ponzu sauce to add an element of citrus.
The four cheese ravioli was one of my favorites and a dish I could have eaten seconds of. The fresh ravioli came out filled with ricotta, pecorino, marscapone and mozzarella. It was in a light parmesan broth and topped with garlic confit and basil flowers. I ate these slowly so I could savor every creamy bite.
Isabella’s Kitchen always has tacos on the menu but they change up the ingredients on a regular basis depending on what they have in the restaurant. So you’ll have to ask your server what the Chef is whipping up that day. We enjoyed the barramundi tacos, barramnudi is an Asian seabass with a slightly sweet flavor and a nice meaty texture. To complement the fish, Chef topped it with guacamole, PBR salsa, cabbage served on top of their house made tortillas, it also comes with a side of refried beans.
For our entree we had the aqua terra which was a petite filet cooked medium rare or just right, paired with huge grilled prawns, crispy polenta, cippolini onions and topped with a piquillo pepper emulsion which gave the dish a nice hearty flavor.
And last, but certainly not least a new dessert to the menu, one we give two thumbs up: S’mores in a jar. This beauty is a nice portion with a layer of chocolate mousse, then house made graham crackers, marshmallow fluff and a little sea salt. After such a wonderful and filling meal, this is the perfect way to end it. Thanks to Chef Pena and his crew for the amazing service and spectacular food.
8623 E Thompson Peak Pkwy
Scottsdale, AZ 85255