Quiessence Restaurant

Specialties

«Farm focused and surprisingly simple»

The flavors of Arizona terroir shine through our dishes, all prepared with a contemporary spin on traditional and classic culinary techniques. Sourcing from the surrounding fields and local farms, Quiessence utilizes ingredients from the neighborhood. The chef only has to walk down the street to admire Vineyard Road lambs which will be prepared in a variety of ways. In addition to the produce Maya grows at The Farm, our edible garden provides flowers and herbs that you will find in your cocktails and dishes. Chef Dustin and his team create a truly unique «garden to table» experience. The local ingredients allow us to enhance the natural flavors without complicating the dishes. Don’t be surprised if your server asks you to take a walk through the garden to cut herbs or edible flowers for one of your upcoming courses.

Quiessence offers an A la Cart Menu, a Family Feast Tasting Menu and our signature Brick Oven experience. The refined rustic menu includes house made breads, fromage, handcrafted pastas and local produce. The American and Arizonan wine list are accompanied by an International reserve list designed to pair with the balance of the cuisine.

Showcasing products that are unique to Arizona as well as the talent Chef Dustin displays in conscious layering of flavors — farm focused and surprisingly simple becomes simply sublime.

History

Established in 1983.

In the early 1920’s, Dwight Heard (benefactor of the Heard Museum) acquired a large parcel of land near the picturesque foothills of South Mountain. With visions of creating a self-​sustainable community, Dwight subdivided the property into two-​acre parcels and sold them as a package offering a cow and fifty chickens with each purchase.

Keeping true to the original vision, 100 pecan trees were planted across ten acres later to be known as The Farm at South Mountain. For over 40 years, The Farm was nurtured by a cattleman by the name of Skeeter Coverdale who cared for the trees and harvested the 5,000 pounds of nuts each year.

Ready to retire in 1983, Skeeter sold the property to A. Wayne Smith, a celebrated Phoenix landscape architect. The land and the trees gave an enchanting sense of rural tranquility, and Mr. Smith’s vision guided The Farm to become a charming mix of gardens, markets and restaurants that guests affectionately call «The Valley’s Hidden Gem.»

Meet the Business Owner

Dustin C.

Business Owner

Executive Chef Dustin Christofolo is a graduate of The Italian Culinary Academy, Manhattan, New York, and the culinary program at La Scuola Internazionale di Cucina Italiana in Parma, Italy. He is a graduate of the Wine Immersion Program at the Culinary Institute of America, Napa Valley, California.

Chef Dustin started his culinary path as front of house manager at Quiessence Restaurant. He left Phoenix to attend culinary school. When opportunity arose,

he found his way back to the enchanting restaurant where his devotion for fresh and seasonal cuisine began.

Chef Dustin brought his passion for handcrafted pastas, his unique use of flavors and his dedication to delivering the finest experience for his guests as the Executive Chef of Quiessence. He works weekly with neighborhood growers and farmers to inspire his next garden to farm creations. Chef Dustin has also produced a world-​class wine program to compliment his refined rustic menu

at Quiessence.

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