Best Restaurants with a Tasting Menu in Foothills

Christmas dinner at Sullivan’s was very busy. Considering the number of diners, the staff did an excellent job of service that felt surprisingly personal. We were seated at a table for five that felt surprisingly intimate. We were warned by our server that we were going to have to wait a while for our entrees to be prepared. But the time passed comfortably for us at least as it gave us more time for a good family conversation and visit. We have been dining out each Christmas for 10 years (except for 2 years during the Covid pandemic). This was the best Christmas dining-out experience we have had.

Truly enjoyable Christmas Day Buffet. The setting was gorgeous! I’d say the buffet had a moderate amount of variety but we were completely satisfied. The prime rib was outstanding, we all went for seconds. Staff was plentiful, very pleasant, and it was overall the kind of experience we would absolutely repeat.

Our late lunch on Christmas Eve was delicious- the waitstaff was cheerful, friendly and apologetic when the dessert that we came in for was ‘sold out’ - (the squash pie) which was very disappointing especially in a holiday eve! -though understandable ☮️

Always experience great food especially the salsa which is made to order at the table and the guacamole was also excellent. Great service n food

Our waitress was amazingly attentive and after learning we did not drink alcohol, she brought us a sparkling green tea sencha to try. It was an amazing palette cleanser between each course, while also offering a yummy non alcoholic drink. Our first appetizer was the fermented potato roll that paired perfectly with their salted cultured butter. The winter green salad was refreshing, while also integrating a rich taste from the cured egg yolk and a nice dusting of bread crumbs. The beef carpaccio partnered with Xo sauce and spicy aioli complemented the soft beef greatly. The black cod draped in a jalapeño piri piri was absolutely decadent. The cod was buttery and fell apart at the touch of the fork, and is paired with soft yet crisp sunchokes and beets. Our final main course was the Vera Ranch steak perfectly cooked, matched with a charred onion soubise, potatoes, and a vibrant chimmichurri. We finished the night with the shiitake-caramel ice cream with homemade sprinkles. Bata provided an elegant but welcoming atmosphere.