Santé Restaurant just opened in December 2022 and word is already spreading like wildfire… This is the place to be. From the fun and fresh décor to the stylish art and hanging gardens, guests will step into an entirely unique dining experience at this beautiful new restaurant that elevates organic cuisine to a new level of cool. Most of all, health-conscious diners can feel good about eating at Santé because meals are sourced and prepared with good health in mind every step of the way.
For starters, we enjoyed oysters served with a triple vinegar mignonette. Even if you don’t like oysters, these are definitely worth giving them another shot. They are magnificent! Don’t miss the whipped eggplant served with goat feta cheese, grilled bread points and a colorful assortment of fresh crudités. There really is a difference in taste with organic vegetables!
The standout dish on the starters menu is the salmon belly crudo. I especially loved that it is served cold. The multiple layers of thinly sliced crudo are lovingly swimming in a tangy citrus ponzu sauce with an accompaniment of tropical slaw. Other items on the starters menu include chicken meatballs with a mango sweet and sour sauce, shishito cornbread with whipped maple butter, heart of palm ceviche and a cheese board competed with sprouted spiced nuts, pickled vegetables and a mushroom pâté.
After the starters but before the main course, take a look around the thoughtfully designed and decorated restaurant. From the soaring ceilings with creative dropped accent pieces to the stylish wall size fashion photos, there is much to love about the ambiance. There is also a private soirée room with space for eight or more guests. Doggie friends are welcome on the pet-friendly patio, plus there’s an organic Doggie Goodies menu especially for fur babies.
Salads are large enough to be enjoyed as a meal or shared between two. Salads include a fennel arugula salad, a traditional Caesar salad, baby gem and a kelp noodle salad with cashews, almond sesame and ginger vinaigrette. The signature Santé chopped salad is a definite win with a delicious combination of beets, truffle salt roasted mushrooms, jalapenos and goat cheddar.
One of the vegetable dishes is not to be missed. The Japanese sweet potato has a gorgeous presentation and is enough food for two to share. The purple-skinned potato dish is served with wild board chorizo bison for a savory bite, and raw cheddar, served with a tangy and slightly sweet coconut curry yogurt.
Main entrees are every bit as healthy as you could wish for and regardless of what kind of diet you follow, you’ll find something to love on the Santé menu. The Pacific striped sea bass is served with farro, wild mushrooms and a tangy Meyer lemon butter. The Joyce Farm roasted half chicken was served with a deliciously prepared spaghetti squash and a superbly creative kalamata cherry jus which drew out the savory flavor of kalamata olives and the tangy sweetness of cherry. Together, it was a flavorful compliment to the chicken. Other dinner entrees include a raw chilled zucchini lasagna, pan seared polenta, a wild mushroom dashi kvaroy salmon and a Force of Nature bison ribeye.
Don’t forget to save room for dessert as the Santé offerings are tempting without being too sinful. Keep an open mind and prepare to be impressed! The chocolate avocado mousse topped with fresh berries is a dreamy, creamy whipped blend that only imparts the flavor of chocolate with a unique texture that is perfection. The sweet potato bread putting is less sweet and less heavy than a traditional bread pudding and topped with a flambéed banana. It is a unique dessert that you simply won’t find elsewhere.
The restaurant offers a Grab N’ Gourmet Cafe 8 a.m.-5:30 p.m., lunch 11 a.m.-3 pm., happy hour 3-6:00 p.m., dinner 5-10:00 p.m. (11:00 p.m. Friday and Saturday) and brunch Saturdays and Sundays 10 a.m.-3:00 p.m. Santé Restaurant is located at 15507 N. Scottsdale Road, Scottsdale just north of the Scottsdale and Road and Kierland Boulevard intersection. Visit http://www.lovesante.com
for menus and more information.
By Lynette Carrington