FOODIES WEST.COM         

KAI:
 
April 2014 Issue / Vol. 2, No. 8                                     Gila River Community/Phoenix, AZ






      
Michelin 2-star Chef
Ken Takayama

      
Chef Anthony Spinella

 
           
Chef's Larder

     
Gordon Watkins

      
Upslope Brewing Company

     
Chef Ryan Clark:
Modern Southwest
Cooking Book Review

    
Savannah & the Iron Chef

      
Savannah Shops Town & Country Farmers Market

      
The Country Cure-all in the Chef's Kitchen


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Synopsis:  Foodies West review of KAI restaurant, Gila River Community, Phoenix, Arizona.

The KAI concept of dining focuses on the journey of the meal, starting with fresh-pressed tablecloths, a rarity nowadays. Next, the wait staff, polished and precise, but not pretentious, introduces themselves and the menu. They not only make sure your wish is their command, but they are your guides on the journey.This journey takes you into the world of the Akimel O’odham and Pee-Posh tribes which make up the Gila River Community. Each course gets presented by a waiter with a story or philosophy of the tribes. Diners will learn about legends, desert animals, and the tribes’ artistic talents, which show up on everything from the menus to the wall art. Meanwhile, in the back of the house, the kitchen creates plates that take culinary art to the highest level. Sometimes in a downright entertaining way, which makes some plates a trip in themselves.